I am craving some kind of sweet browine. Got any suggestions?What is a good sweet tooth brownie recipe?
This my favorite brownie recipe, but I don't put frosting on mine just a sprinkle of powdered sugar, but some people like frosting on theirs so I included it for you.
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
CREAMY BROWNIE FROSTING(recipe follows)
1. Heat oven to 350脗掳F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
And this one is to die for, but I dont make it often but my friend does.. so I eat all hers.
HERSHEY'S Syrup Snacking Brownies
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
1-1/4 cups all-purpose flour
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1. Heat oven to 350掳F. Grease 13x9x2-inch baking pan.
2. Beat butter and sugar in large bowl. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. .What is a good sweet tooth brownie recipe?
';The Best Recipe'; is a wonderful book put out by the editors of Cook's Illustrated magazine. They developed this recipe after their usual exhaustive testing. It's best to cut these only just before you're ready to serve them -- otherwise, they dry out.
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
1 stick unsalted butter
1 cup sugar
2 teaspoons pure vanilla extract
3 large eggs
Cream cheese filling:
1 8-ounce brick cream cheese, room temperature (do not use low-fat or no-fat)
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg yolk
To make the brownie base: Preheat oven to 325 degrees and set oven rack at lower middle level. Stir together in a small bowl the flour, salt, and baking powder. Set aside. Coat an 8-inch square baking pan with cooking spray and fit an 18- by-16-inch sheet of foil into the bottom of the pan (it will overhang the sides, which you will use as handles later to remove the brownies). Coat foil lightly with cooking spray as well.
Over very low heat, melt together the unsweetened chocolate, bittersweet chocolate and butter, stirring occasionally until completely melted and smooth. Remove from heat and set aside to cool slightly.
Whisk into the chocolate mixture the sugar and vanilla. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Add dry ingredients and whisk until just incorporated.
To make the cream cheese filling: In a small bowl, beat together all the cream cheese filling ingredients until of smooth, even consistency.
To finish: Pour half the brownie batter into the pan. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering remaining batter and filling. Use blade of table knife or spoon handle to gently swirl together the batter and filling, creating a marbled effect and smoothing out the top.
Bake at 325 degrees on the lower middle oven rack for 50 to 60 minutes, or until a toothpick inserted near the center comes out with several moist crumbs clinging to it. Cool brownies in the pan for 5 to 10 minutes, then use foil sling ';handles'; to lift brownies from the pan. Place brownies on wire rack and allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours (to hasten cooling, place brownies in freezer for about 90 minutes). Cut into squares and serve. Makes 1 dozen bars.
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
(21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
1/4 cup bourbon
1 cup butter
3 Tablespoons rum
2 cups powdered sugar
1 cup semi-sweet chocolate chips
1 Tablespoon solid vegetable shortening
Bake brownies according to package directions.
Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.
Cream butter, rum and powdered sugar. Spread on cooled brownies.
Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.
These are VERY sweet, buttery, and chewy. They aren't strong or heavy on the chocolate...Homemade...the BEST.
In a saucepan melt 1/2 c butter or margarine, and an oz of unsweetened chocolate; remove from heat. Stir in 1.5 cups packed brown sugar. Add 3 eggs; beat just til blended. Stir in 1t vanilla.
Stir together 1.5 c all purpose flour and 1/2 t banking soda; stir into batter.
Spread in greased 9x9x2 pan. Bake at 350 for 30-35 minutes. Cool and top with Butterscotch Frosting, below. Cut into bars.
Lightly brown 6T butter or margarine; cool. Gradually beat in 2 c powdered sugar and 1/2 t vanilla. Slowly add hot water (about 2T) until of spreading consistency.
I start with Ghiradelli's Turtle Brownie mix. After I pull them out of the oven, I sprinkle with miniature marshmallows, chocolate chips, and chopped roasted peanuts. After things have melted, I swirl them together with a knife and serve the brownies warm.
There is a peanut butter brownie variation on Duncan Hines brownie mixes, that my family loves more than life itself (or just about.)
Or there are these, with actual peanut butter cups:
See this recipe: