Does anyone know of a chocolate brownie recipe that doesn't call for vanilla extract?

I was thinking of making it for desert tonight... I have the cocoa, sugar, butter, eggs, flour and nuts...





Thanks for the help. :)Does anyone know of a chocolate brownie recipe that doesn't call for vanilla extract?
INGREDIENTS


1/2 cup butter, softened


1 cup sugar


4 eggs


1 (16 ounce) can chocolate syrup


1 cup all-purpose flour


1 cup chopped nuts


1 teaspoon salt


FROSTING:


6 tablespoons butter, cubed


1 1/2 cups sugar


1/3 cup milk


1/2 cup semisweet chocolate chips








DIRECTIONS


In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate syrup. Beat in flour, nuts and salt until blended.


Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack.


In a small saucepan, melt butter. Add sugar and milk. Bring to a boil; boil for 30 seconds. Remove from the hear; stir in the chips until melted. Beat until frosting reaches spreading consistency. Frost cooled brownies; cut.





I'm sure you could use cocoa instead of the chocolate syrup. Let me know how it comes out!!!Does anyone know of a chocolate brownie recipe that doesn't call for vanilla extract?
Just choose any recipe and leave the vanilla out. there isn't a replacement and vanilla is never required. anything you add will change the recipe
WELL YOU CAN MAKE A NUT BROWNIE CAKE?JUST MIX-UP THE INGREDIENTS INTO A CAKE PAN AND COOK..GOOD LUCK!P.S.


NO VANILLA NEEDED...
why do you want to leave it out allergies?


make a chocolate cake with nuts?
idk google it
Chocolate and Prune Brownies


If, for a special occasion, you soak the prunes in Armagnac so much the better. Brownies can be served warm as a dessert or just eaten cold as they are.





Makes 15


Ingredients


2 squares unsweetened (2 oz) (50 g)dark chocolate (75 per cent cocoa solids), broken into pieces


1/3 cup whole pitted prunes (2 oz) pitted pruneaux d'Agen*, chopped and soaked overnight in 60 ml Armagnac (a type of brandy made from the same grapes as cognac)


陆 cup skin-on whole almonds


1 stick butter


2 large eggs, beaten


1 cup packed brown sugar


1/3 cup plus 1 TBSP plain flour


1 level teaspoon baking powder


录 level teaspoon salt





You will also need a non-stick baking pan measuring 10 x 6 inches and 1 inch deep, lightly greased and lined with silicone paper (baking parchment).





Begin this the night before you are going to make the brownies by soaking the chopped prunes in the Armagnac. The next day, begin by pre-heating the oven to 350掳F, then chop the almonds roughly, place them on a baking sheet and toast them in the oven for 8 minutes. Please use a timer here, or you'll be throwing burnt nuts away all day.


While the almonds are toasting, put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt 鈥?4-5 minutes 鈥?remove it from the heat, then beat till smooth. Next, stir in the other ingredients, including the prunes and Armagnac, until well blended. Now spread the mixture into the prepared pan and bake on the center shelf for 30 minutes, or until slightly springy in the center, then leave it to cool for 10 minutes before cutting into squares and transferring to a wire rack.


You will also need a non-stick baking pan measuring 10 x 6 inches and 1 inch deep, lightly greased and lined with silicone paper (baking parchment).


http://www.deliaonline.com/recipes/choco鈥?/a>





*After the plum harvest come the prunes especially, as far as we are concerned, those made in the juicy style of South West France. There the plums are gently dried until they are done enough to keep but still juicy and tender enough to eat without soaking. This technique is associated with the region around Agen, hence the name Pruneaux d'Agen. You can usually find them in delicatessens; supermarkets are more likely to have the Californian equivalent which is called a ready-to-eat prune. The really wrinkly (and to us older) kind of prune is cheaper and keeps for ages in a storage jar but cannot compare for richness of flavour.


http://www.deliaonline.com/ingredients/p鈥?/a>





Although the ready-to-eat prunes are not supposed to need soaking, we prefer to soak them just the same (the advantage is having them ready stoned). Start the recipe the night before you want to serve the cake by placing the prunes in a saucepan along with the sugar and 5 fl oz (150 ml) of water and simmer them very gently for 15 minutes. After that drain them, discarding the cooking liquid, then place them in a bowl, add the Armagnac, stir well, cover and leave overnight.


http://www.deliaonline.com/recipes/prune鈥?/a>