TheFoodTasting

Desciption

this is a recipe from the top of the riverfront in st. louis. the recipe was featured on rachel ray's tasty travels. plan ahead, as brownies need to cool several hours or overnight (cook time accounts for this).

Tags

#Time-to-make #Course #Preparation #Desserts #Cookies-and-brownies

Steps

1. Preheat oven to 350f
2. Butter and flour a 9 x 13 pan
3. Place softened butter in a large bowl or the bowl of an electric mixer
4. And whisk until it is pale yellow and light
5. Add sugar and whisk till light and luffy
6. Whisk in cooled chocolate
7. Then add the eggs 1 at a time
8. Whisking after each addition
9. Whisk in vanilla and liquer
10. Sift in the flour
11. Cocoa
12. And salt and fold in until combined
13. Transfer the batter to the prepared baking pan
14. Smoothing it out evenly
15. And bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface
16. About 30 minutes
17. They will still be very moist in the center
18. Allow brownies to cool 4-6 hours
19. But overnight is best
20. When you are ready to make the baklava
21. Preheat the oven to 375f
22. Brush the phyllo sheets with clarified butter and stack them
23. Cut phyllo sheets into 4 squares
24. Brush one side of the 4 squares with caramel sauce and sprinkle with half of the chopped pecans
25. Cut the brownies into 3-inch squares and place one on each fillo square
26. Fold phyllo sheets around the brownie like an envelope
27. Brush them with clarified butter
28. And place them seam-side down on a baking sheet
29. Bake until golden brown
30. About 4-5 minutes
31. Carefully place on plate with a scoop of ice cream
32. Cover in carmel sauce
33. Chocolate sauce
34. And pecans