I want an out of the ordinary brownie recipe! can anyone help?What is your favorite brownie recipe? maybe a little out of the ordinary but good?
This is a great brownie recipe. When you add the extra chocolate chips and walnuts (tossed in flour so they wont sink) I have sunstituted 1/2 of the choc chips with white choc chips or peanut butter chips. I used two 13X9 pans instead of the big pan it calls for. It makes a ton, but extra is always good. You can freeze them well.They are rich and delicious. Ina knows her desserts!
http://www.foodnetwork.com/food/recipes/…What is your favorite brownie recipe? maybe a little out of the ordinary but good?
Here's one that just knocked our socks off this weekend. Don't let the fact that it starts with a mix put you off. It's purely decadent!
1 box of Duncan Hines Peanut Butter Brownie Mix
Half a cup of sour cream
Half a cup of chopped walnuts or pecans
1 tsp pure vanilla extract
Preheat the oven to 350 deg. F
Grease a 13x9x2in baking dish, or spray with Pam.
In a large mixing bowl, prepare the brownie mix according to the directions on the box, but adding the sour cream, vanilla, and chopped nuts.
Pour into the prepared dish.
Bake according to box directions, checking to be sure they don't become dry.
Let cool on a wire rack. Cut in squares.
these ones (:
they're vegan, because i'm vegan. but honestly, they're better than normal brownies i've tried, %26amp; everyone who's not vegan seems to like them a lot.
I like to use package brownie mix and add some extra chocolate to it. You can also add some chopped walnuts to the mix. Very tasty.
Well, the first recipe is my favorite. There is more chocolate than flour! Then after that are some good but ';different'; brownie recipes. I've tried them all, and they are all good.
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
1 tablespoon instant coffee powder
2 tablespoons real vanilla extract
2¼ cups sugar
1¼ cups flour, divided- 1 cup for batter, ¼ cup in walnuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces (pecans ok, too)
¾ cup peanut butter, optional
Preheat oven to 350º F. Grease and flour a 13x18x1½” sheet pan. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
OPTION: To make Peanut Butter Swirl brownies, use ¾ cup of peanut butter and add in dollops across chocolate batter. Use a knife to swirl PNB through batter.
Bake for about 30 min, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
Kalhua White Russian Brownies
2 (3 oz.) pkg. of cream cheese, softened
1½ cups sugar
1 1/4 cups flour
6 Tbsp. Butter
½ cup unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup Kahlua
1/4 cup Vodka
Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 Tbsp flour and 2 Tbsp soft butter, set a side. In a separate bowl sift remaining flour, sugar, cocoa, salt, baking powder. Stir in remaining butter and 1/2 cup Kahulua, ad 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9'; baking pan. Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture. Bake at 325 degrees for about 30 minutes. When cool brush with 1/4 cup of remaining Kahulua.
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
1 cup butter, melted and slightly cooled
2 cups packed light brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup chopped walnuts
1/2 cup butter, softened
3 cups sifted confectioners' sugar
2 teaspoons instant coffee granules
2 tablespoons water
Preheat oven to 350ºF.
In mixer, combine2 cups light brown sugar and butter, beating well to mix. Add eggs and vanilla.
Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, and then add the nuts. Mix well.
Spread batter in a greased 11x7x2” pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Beat into the sugar mixture. Spread over the brownies. When frosting has set, cut brownies into squares.
30 OREO, divided
1 pkg fudgy brownie mix
1/2 cup vegetable oil
1/4 cup water
1 1/2 cup mini marshmallows
1/3 cup m%26amp; m
Pre heat oven to 350
Put 22 cookies in bag and crush
Cut remaining cookies in to small pieces
Prepare brownie mix using oil, water, and eggs
Stir in crushed cookies
Pour into sprayed pizza pan
Bake 18- 20 min
Sprinkle top with marshmallows
Return to oven 1- 2 min
Remove pan from oven
Sprinkle cookie pieces and M%26amp;M over top
I like to melt a small amount of chcoclate and or vanilla frosting in the microwave.
Take a fork and drizzle the frostings over the top the of the pizza
BROWNIE PEANUT BUTTER CUPS
Yield: 12 Servings
21 oz Fudge Brownie Mix
12 Candy, Reeses miniature
Peanut butter cup; unwrapped
12 Paper muffin cups
*Follow directions on box for oil, egg, and water
Heat Oven to 350. Line 12 muffin cups with paper baking cups.
In large bowl, combine brownie mix, water, oil and egg.
Fill prepared muffin cups 2/3 full.
Press unwrapped peanut butter cup into batter until top edge of candy
is even with batter.
Bake at 350 for 30 - 35 mins or until brownie is set.
Do not over bake. Cool in muffin tin.
Makes 12 cupcakes.
If smaller brownie mix is used, follow directions on box, but you
probably will come up shy of 12 muffins.
Black Forest Pizza
1 (19.8 ounce) box brownie mix
8 ounces cream cheese, softened
2 tablespoons confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can cherry pie filling
Preheat oven to 350 degrees F. Coat a 12-inch pizza pan with nonstick cooking spray.
Prepare the brownie batter according to package directions. Spread the prepared batter evenly over the bottom of the pan. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean; let cool.
In a large bowl, beat the cream cheese, confectioners' sugar, and whipped topping until smooth. With a wet table knife, spread the mixture evenly over the brownie pizza, then spoon the cherry pie filling evenly over that. Cut and serve immediately, or cover and chill until ready to serve.
Ganache Dark Fudgey Brownies
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips, divided
1 cup whipping cream
CHOCOLATE GANACHE(recipe follows)
2 cups HERSHEY'S Semi-Sweet Chocolate Chips
1 cup whipping cream
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter, stir until smooth. Add flour, vanilla and salt; blend completely. Stir in 1 cup chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes or until brownies begin to puoll away from sides of pan. Cool completely in pan on wire rack.
4. Prepare CHOCOLATE GANACHE. Pour over brownies. Refrigerate 20 to 30 minutes. Cut into 3-inch squares; cut squares diagonally in half to form a triangle shape. Garnish with fresh strawberry, if desired. Makes 12 brownies.
CHOCOLATE GANACHE: Place 2 cups (12-oz. package) HERSHEY'S Semi-Sweet Chocolate Chips and 1 cup whipping cream in microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave an additional 30 seconds or until chocolate is melted and mixture is smooth when stirred. Makes about 2 cups ganache.