Sunday, December 20, 2009

What are some good brownie recipes?

I LOVE BROWNIES, COOKIES, CAKES, ETC.!! I have a book of recipes, but I just want to know some more recipes. ANYTHING! Tell me any recipe that is good! Thnx!What are some good brownie recipes?


1 red velvet box cake mix

3/4 cup butter, after melted

1 egg

1/2 cup water

1 cup semi-sweet chocolate chips

2 cups walnuts, chopped (optional)

Marble Frosting:

butter cream frosting (8 oz.)

triple chocolate frosting (4 oz.)

Preheat oven to 325掳F.

Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone. Add chips and 1 cup of nuts, and pour mixture into the greased 9x13 baking pan.

Bake for 40-45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.

Frost brownie with butter cream frosting. Heat or microwave chocolate frosting for easy pouring. Pour 2 oz. chocolate frosting over butter cream layer.

Use a fork to blend two frostings for a marbled appearance, to desired pattern. Sprinkle brownie with remaining nuts.

Drizzle remaining chocolate frosting over the butter cream.

Put the brownie in the freezer to cool. Allow 10 minutes, cut and serve.




1 3/4 cup refined wheat flour

1 3/4 cup unrefined wheat flour

3 tablespoons butter

1 1/2 teaspoon Nescafe instant coffee

1 cup cocoa powder

2 cups fresh thick yoghurt

2 3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 shot of any good dark rum

large handful of assorted nuts or dry fruits (cashews, walnuts, raisins, etc)


1 cup grated dark chocolate

1/2 teaspoon unsalted butter

1 teaspoon honey

1 teaspoon rum

some whole milk, for blending

small handful of M%26amp;M minis

Baking the Cake:

Combine all dry ingredients of the cake. Mix well. Add the rest of the cake ingredients. Mix well and pour into a well greased pan.

If cooking in an oven, bake at 300-340掳F (150-170掳C) for about 30 minutes.

If cooking on stove, steam the cake in a large pressure cooker at medium heat for 60-90 minutes.

After the cake is cooked, set it aside for 15 minutes to cool.

Preparing the Icing:

Combine all ingredients in small pan on low heat while adding enough milk to bring it to a thick honey-like consistency. Take it off the heat as soon as it smoothens out. Spread the icing on the cake and garnish with the M%26amp;M'S庐 before it cools.

It is ready to serve as soon as the icing cools and thickens.

JMWhat are some good brownie recipes?
you should check out

Saw some good cake recipes there.
Simple, yet truly delicious brownies. Perfect for any time of the day.


140g/5oz dark chocolate

225g/8oz butter

5 eggs

450g/1lb caster sugar

110g/4oz plain flour

55g/2oz cocoa powder


1. Heat the oven to 190C/375F/Gas 5. Line a 20x30cm/8x12in roasting tin with baking parchment.

2. Gently melt the butter and the sugar together in a large pan.

3. Take off the heat and beat in the rest of the ingredients.

4. Turn into the roasting tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.

5. Take out of the oven and cool in the tin. Cut into 5cm/2in squares when cool.
I have not tried this sounds interesting...

Chocolate and Prune Brownies

I never much cared for the flavour of orange and chocolate or raspberries and chocolate, but prunes and chocolate are, for me, a heavenly partnership. Plus, if, for a special occasion, you soak the prunes in Armagnac as I have done here, so much the better. Brownies can be served warm as a dessert or just eaten cold as they are.

Makes 15


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).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.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.鈥?/a>

1 stick butter, melted

4 tbsp. cocoa

1 c. sugar

1/2 c. flour

2 eggs

1 tsp. vanilla

1 c. chopped nuts

Mix butter and cocoa; cook just a little. Add other ingredients. Pour into 8 x 8 inch pan and bake 20 minutes at 350 degrees.

I usually mix a little cream cheese, cocoa, powdered sugar, and vanilla for frosting.

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