1 pkg. (16 oz.) Krrrrisp® Kraut or Silver Floss® Sauerkraut, rinsed and drained
1 cup water (approximate)
1/2 cup whole pecans
1/2 cup butterscotch chips
Preheat oven to 350°F. Line a 9″ x 9″ baking pan with foil and spray with cooking spray. In medium saucepan, melt butter over medium heat. Stir in sugar until blended, about 2 minutes. Remove from heat and beat in eggs one at a time, mixing well after each addition. Stir in almond extract. In a medium bowl sift the flour and cocoa together. Add the flour mixture to the butter mixture, stirring until combined. In a blender, puree Sauerkraut with approximately 1 cup water. Drain, then squeeze the Sauerkraut until water is removed. Mix Sauerkraut into batter. Stir in pecans and butterscotch chips. Spread mixture into prepared pan. Bake 45 to 50 minutes. Servings: 12 brownies
Cook’s Tip: May substitute walnuts or almonds for pecans; instead of butterscotch chips try chocolate, white chocolate, or peanut butter.