Nielsen-Massey's Vanilla

Madagascar Bourbon Pure Vanilla
Madagascar Vanilla Bean Paste
Mexican Pure Vanilla Extract
Pure Vanilla Extract
Vanilla Bean Powder
Pure Coffee Extract
Pure Chocolate Extract
Pure Almond Extract
Pure Lemon Extract
Pure Orange Extract
Pure Peppermint Extract
Whole Vanilla Beans

Vanilla, the most popular flavor in the world, originated in Mexico. Brought to Europe about 1520 by the explorer Cortez, it was first used only in conjunction with cacao beans in a drink called Chocolatl. Since 1602 it has been enjoyed as a flavor by itself.

Vanilla beans, grown mainly in Madagascar and Indonesia, are only fruit-bearing orchids now known. Each flower, open only one day a year, must be hand pollinated to produce a pod which requires a labor intensive 3-6 month curing process to develop full flavor. About 5 pounds of harvested pods produce only one pound of cured pods.

Not So Blonde Brownies

1 1/4 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3 eggs
1/2 teaspoon Nielsen Massey Pure Chocolate Extract
2 tablespoons Kahlua
1 cup coarsely chopped white chocolate
3/4 cup coarsely chopped nuts of choice (optional)

Preheat the oven to 350 degrees. Sift the flour, cocoa, baking soda and salt together. Set aside.

Cream the butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add the eggs 1 at a time, beating well after each addition. Beat in the chocolate extract and Kahlua. Add the sifted dry ingredients in two additions, beating well after each addition. Fold in the chocolate chunks and nuts.

Spray a 9 x 13-inch baking pan with nonstick cooking spray. Spread the batter over the bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until brownies begin to pull away from the sides of the pan.

Serves 15