On Sat, 27 Aug 2005 07:09:45 -0500, Melba's Jammin'
> wrote:

>In article >, Sheryl Rosen
> wrote:
>
>> Barb,
>> I'm curious about the use of both cocoa powder and unsweetened chocolate.
>> Does that deepen the chocolate flavor?
>
>> I'm just curious what the effect is.
>
>> Melba's Jammin' at wrote on 8/26/05 4:13 PM:
>>
>> > By popular demand . . .
>> > Modesty doesn't become me. I just took these out of the oven for
>> > tomorrow's tv pitch. And I measured along the way. I so good.* They
>> > are, of course, based on the Girl Brownies.
>> >
>> >
>> > 8/26/05 Blue Ribbon Brownies
>> > Dobru' chut'! (The Slovak equivalent of "Enjoy!")
>
>That was my hope. I wasn't sure how sweet things were going to be and I
>didn't want them too sweet. Remember, I made it up on the fly as I was
>baking them. I could taste them in my head. . . . And the increase in
>flour is to compensate for the added liquid via the Amaretto and cherry
>jam.
>--
>-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
>including the Blue Ribbon Brownie Recipe

Whaddya think about frangelico 'steadathe amaretto? Hmmm. May just
give it a shot....

TammyM