COCOA & VANILLA BROWNIES

Ingredients

8 tbsp/120 mL unsalted butter
1 cup/250 mL all-purpose flour
1/4 cup/60 mL baking cocoa
1/2 tsp/2.5 mL  baking powder
1/2 tsp/2.5 mL salt
8 oz/225 g bittersweet chocolate
1 1/4 cups/310 mL sugar
3 eggs
1 tsp/5 mL Watkins Original Baking Vanilla
1 cup/250 mL walnuts (optional)

Directions
Preheat oven to 350°F/180°C degrees. Brush a 9-inch/23-cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch/5-cm overhand on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Melt together butter and chocolate. Add in sugar and eggs mix to combine. Add flour mixture; mix just until moistened. Transfer batter to baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Cool in pan for 30 minutes. Using paper overhand, lift brownies out of pan; transfer to wire rack to cool completely.

Serves 16

Hummingbird Cake Recipe

Ingredients
Cake:

3 cups/750 mL all-purpose flour
2 cups/500 mL sugar
1 tsp/5 mL baking soda
1 tsp/5 mL salt
1 tsp/5 mL Watkins Pure Ground Cinnamon
3 eggs, beaten
1 cup/250 mL vegetable oil
1-1/2 tsp/7.5 mL Watkins Vanilla Extract
1 tsp/5 mL Watkins Butter Extract
1 can (8 oz/227 g) crushed pineapple, undrained
1 cup/250 mL chopped pecans
2 cups/500 mL chopped bananas 
1/2 cup/125 mL chopped pecans

Frosting:

1 package (8 oz/227 g) cream cheese, softened
1/2 cup/125 mL butter or margarine, softened
3-1/2 cups/875 mL powdered sugar
1 tsp/5 mL Watkins Vanilla Extract
Directions
Cake: Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch/23-cm round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.

Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy.

Makes 12 servings.

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