Chocolate Fudge Brownies
Ingredients:
1 cup butter
6 squares unsweetened chocolate
4 eggs
2 cups sugar
1 tablespoon vanilla
1/2 cup flour
1 cup semi-sweet chocolate chips
Directions:
Melt butter and chocolate together.
In a large bowl beat eggs. Blend in sugar. Add chocolate mixture and vanilla. Stir in flour and chocolate chips.
Pour into a greased 8 inch square pan. Bake at 300 degrees F. for 45 to 55 minutes. Cool and cut into squares. Store in refrigerator.
Chocolate Chip Brownies
Ingredients:
1/2 cup butter
2 cups semi-sweet chocolate chips (first amount)
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup hot water
4 eggs
1 cup semi-sweet chocolate chips (second amount)
1 cup white chocolate chips
Directions:
Melt butter and 2 cups chocolate chips together.
In a small bowl mix flour and baking soda together.
Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.
With mixer on low add flour mixture until blended. Fold in remaining 1 cup semi-sweet chocolate chips and white chocolate chips.
Pour into a greased 9 x 13 inch pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Cut into squares. Store in refrigerator.
Triple Chocolate Brownies
Ingredients:
Brownies:
1/3 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup white chocolate chips
Icing:
4 oz. milk chocolate
3 tablespoons butter
Directions:
Brownies:
Melt butter and chocolate together. Set aside to cool.
n a small bowl, combine flour, baking powder and salt.
In a large bowl beat eggs. Blend in sugar. Add chocolate mixture and vanilla. Stir in flour mixture, and white chocolate chips.
Pour into a greased 8 inch square pan. Bake at 325 degrees F. for 18 to 20 minutes. Cool.
Icing:
Melt milk chocolate and butter together.
Spread over the cooled cake. Cool and cut into squares. Store in refrigerator.
Blonde Brownies
Ingredients:
Brownies:
1/3 cup butter
1 1/2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup chocolate chips
Browned Butter Icing:
1 1/2 tablespoons butter
1 1/2 cups icing (confectioners) sugar
3/4 teaspoon vanilla
light cream
Directions:
Brownies:
Melt butter, stir in sugar, eggs and vanilla.
In a small bowl mix flour, baking powder and salt.Add to the butter mixture and blend well. Stir in nuts and chocolate chips.
Pour into a greased 9 inch square pan. Bake at 350 degrees F. for about 30 minutes, until the top springs back when touched lightly. Cool.
Browned Butter Icing:
Put butter in a small saucepan and heat until golden brown. Remove from heat and add icing sugar, vanilla, and enough cream to make a mixture that is easy to spread.
Spread on cooled cake. Cut into squares.
Peanut Butter Brownies
Ingredients:
Brownies:
1/3 cup butter
2 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla
Topping:
1/3 cup peanut butter
2 tablespoons butter, softened
2 tablespoons sugar
1 tablespoon flour
1 egg
Directions:
Brownies:
Melt butter and chocolate together. Set aside to cool.
In a small bowl mix flour, baking powder and salt together.
In a large mixing bowl, beat the eggs and sugar together until light. Add the vanilla. Stir in the flour mixture, and the cooled chocolate mixture.
Pour into a greased 8 inch square pan.
Topping:
Beat all ingredients together until smooth.
Drop spoonfuls of peanut butter mixture over the brownie layer. Run a knife through the cake to marble.
Bake at 350 degrees F. for 25 to 30 minutes. Cool, and cut in squares.
Cherry Brownies
Ingredients:
Brownies:
1/2 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 1/2 teaspoons vanilla
3/4 cup maraschino cherries, well drained and halved
Icing:
2 tablespoons butter, softened
1 cup icing (confectioners) sugar
3 tablespoons cocoa
maraschino cherry juice
Directions:
Brownies:
Melt butter and chocolate together, and set aside to cool.
In a small bowl mix flour, baking powder and salt.
In a large bowl, beat eggs. Add sugar and vanilla. Stir in chocolate mixture.
Add flour mixture and cherries to wet ingredients, and stir to blend.
Pour into a greased 8 inch square pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool.
Icing:
Blend butter, icing sugar and cocoa together. Add enough cherry juice to make a spreadable icing.
Spread on cooled cake. Cut into squares. Garnish with cherry pieces if desired.
Mochachino Brownies
Ingredients:
Brownies:
1/2 cup butter
4 squares unsweetened chocolate
1 tablespoon instant coffee powder
1 cup sugar
3 eggs, beaten
1 1/2 teaspoons vanilla
3/4 cup flour
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped pecans
Icing:
1/4 cup butter, softened
2 cups icing (confectioners) sugar
2 tablespoons coffee liqueur
cinnamon
Directions:
Brownies:
Melt butter and chocolate together. Add coffee powder. Stir in sugar, eggs, vanilla, and salt, mix well.
Add flour and stir to combine. Stir in chocolate chips and nuts.
Pour into a greased 9 inch square pan. Bake at 325 degrees F. for about 40 minutes. Cool completely before icing.
Icing:
In a small bowl beat the butter until light and fluffy. Gradually beat in icing sugar, and continue beating until smooth. Beat in liqueur to combine.
Spread icing over the cooled brownies. Sprinkle cinnamon over top. Cut into squares. Store in the refrigerator.
German Chocolate Brownies
Ingredients:
Brownies:
1/3 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla
Topping:
1/3 cup butter, softened
1/3 cup brown sugar
1/4 cup light cream
1 cup flaked coconut
Directions:
Brownies:
Melt butter and chocolate together. Set aside to cool.
In a small bowl, combine flour, baking powder and salt.
In a large bowl beat eggs. Blend in sugar. Add chocolate mixture and vanilla. Stir in flour mixture.
Pour into a greased 8 inch square pan. Bake at 325 degrees F. for 15 to 18 minutes. Cool.
Topping:
Cream butter and sugar together. Stir in cream and coconut.
Spread over the cooled cake. Preheat broiler.
Place brownies under broiler for 1 to 2 minutes, until topping is bubbly. Cool and cut into squares. Store in refrigerator.
Chocolate Cheesecake Brownies
Ingredients:
Brownies:
1/2 cup butter
4 squares semi-sweet chocolate
2 eggs
1 cup brown sugar
3/4 cup flour
1/4 teaspoon baking powder
1/3 cup coarsely chopped pecans
Cheesecake Topping:
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
2 tablespoons butter, softened
2 eggs
2 tablespoons milk
1 tablespoon flour
3 squares semi-sweet chocolate, finely chopped
Icing:
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
2 squares semi-sweet chocolate
2 tablespoons butter
Directions:
Brownies:
Melt butter and chocolate together. Set aside to cool.
In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour and baking powder, and the cooled chocolate mixture. Fold in pecans.
Pour into a greased 9 inch square pan.
Cheesecake Topping:
In a large bowl, beat together cream cheese, sugar and butter until creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread over brownie layer in pan.
Bake at 350 degrees F. for 40 - 45 minutes. Cool.
Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes without stirring.
Remove from heat and add chocolate and butter. Stir until chocolate has melted and mixture is slightly cooled and thick enough to spread.
Pour over cooled cake. Chill and cut into squares. Store in refrigerator.
Almond Macaroon Brownies
Ingredients:
Brownies:
3/4 cup butter
4 squares unsweetened chocolate
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 cup chopped almonds
Topping:
1 package (8 oz.) cream cheese, softened
2/3 cup sugar
2 eggs
2 tablespoons flour
2 cups flaked coconut
1 cup chopped almonds
2 squares semi-sweet chocolate
Directions:
Brownies:
Melt butter and chocolate together. Stir in sugar, eggs and vanilla, mix well.
Add flour and almonds and stir to combine.
Pour into a greased 9 x 13 inch pan.
Topping:
Combine cream cheese, sugar, eggs and flour together in a large bowl. Beat until smooth. Stir in coconut and almonds.
Spread mixture over the brownie layer. Bake at 350 degrees F. for 35 to 40 minutes. Cool.
Melt chocolate and drizzle over top of the cake. Cut into squares.
Espresso Brownies
Ingredients:
Brownies:
3/4 cup butter
6 squares semi-sweet chocolate
1 tablespoon instant coffee powder
3/4 cup flour
1/2 teaspoon baking powder
2 eggs
3/4 cup brown sugar
1/3 cup coarsely chopped pecans
Topping:
12 oz. cream cheese, softened (1-8 oz., 1-4 oz. package)
1 cup icing (confectioners) sugar
2 tablespoons instant coffee powder
1 tablespoon coffee liqueur
2 eggs
1 square semi-sweet chocolate
1 teaspoon butter
Directions:
Brownies:
Melt butter and chocolate together. Stir in coffee and set aside Any good Brownie recipes?
I think I saw what you're looking for in this free recipe ebook.
Decadent Brownies
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)
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.
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.
--My variation of Ina Garten’s Outrageous Brownies
--------------------------------------…
West 10th Street Brownies
2 sticks butter
3 oz. unsweetened chocolate
4 large eggs
½ tsp. salt
1 tsp. vanilla
2 cups sugar
1 cup A/P flour
1 cup chocolate chips (optional)
1 cup chopped nuts (optional)
Preheat oven to 350ºF. Position rack in center of oven. Grease a 9x13” pan and set aside.
In a medium saucepan, melt butter. Then add chocolate and whisk. If chocolate does not melt completely, place back over low heat for a minute and continue whisking until butter and chocolate is smooth.
In a large bowl whisk eggs, salt, and vanilla together. Gradually sprinkle in sugar and whisk until blended. Gradually stream in chocolate into eggs, whisking constantly. Switch to a rubber spatula, and fold in flour.. Fold in chocolate chips and nuts, if desired.
Spread into pan, bake for 30-35 minutes. For neatest cutting, cool completely. Slide spatula underneath, and transfer entire brownie to a cutting board and cut into 2” squares w/ chef’s knife. Makes 24 brownies.
------------------------------------
Ultimate Brownies
3 oz unsweetened chocolate
½ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2/3 cup all-purpose flour
¼ tsp. baking soda
Stir-ins* (optional, see below)
1 cup dark chocolate pieces
½ cup chopped nuts (optional)
1 recipe Chocolate Drizzle (optional)**
1. Preheat oven to 350ºF. Coarsely chop unsweetened chocolate. In saucepan melt butter and chocolate over low heat, stirring occasionally. Remove from heat; cool.
2. Line 8x8x2'; baking pan with foil. Spray with nonstick cooking spray; set aside. Stir sugar into melted chocolate mixture until sugar is dissolved. Add eggs, one at a time, beating with wooden spoon just until combined. Stir in vanilla.
3. In bowl stir together flour and baking soda. Add stir-ins. Add flour mixture to chocolate mixture; stir just until combined. Stir in dark chocolate pieces and nuts. Spread batter in prepared pan.
4. Bake 35 minutes or until edges are set and begin to pull away from sides of pan. Cool in pan on wire rack. Spoon chocolate Drizzle across top. Cut into bars. Makes 16 brownies.
5. *Sweet stir-ins: Add ½ cup dried fruit soaked in sparkling wine for 30 minutes, drained, and chopped; or 3/4 cup candy-coated peanut butter pieces to batter.
Spice stir-ins: Add 1 tsp. ground cinnamon or ground ancho chili powder; 2 tsp. orange peel; or 1 Tbsp. expresso powder to flour mixture.
6. **Chocolate Drizzle: In bowl stir together ½ cup softened powder sugar, 1 Tbsp. unsweetened cocoa powder, ¼ tsp. vanilla, and 1½ tsp. milk. Stir in additional milk, 1 tsp. at a time, until icing is drizzling consistency.
--Better Homes %26amp; Gardens, July 2007
buy duncan hines mixand make according to directions.........unless your trying to impress someone special
Brigaderos:
(This is like kind of brownies but much better)
You need:
- 1 can of Condensated milk
-4 full spoonsChocolate powder
-2 full spoons of butter
First you have to open the can and add the chocolate powder to it. Stir it for a few minutes till the milk is brown, then add the 2 spoons of butter to it and mix them.
After having this you have to put it in either a microwave container (For the microwave you have to heat it up like 4 minutes) or a pan for the stove (Heat this mix for 10 minutes, stir constantly).
After that is finished wait a little till the chocolates gets colder (You can put them in the refrigerator.) and then you can give it any shape.
Add whatever else you want and they are ready!
Enjoy
duh, just go to food.com!
Peanut Butter Brownies I
SUBMITTED BY: Vera PHOTO BY: Allrecipes
';Chewy, peanut buttery brownies!';
SERVINGS %26amp; SCALING
Original recipe yield: 1 dozen
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla extract
1 cup packed brown sugar
4 tablespoons butter, softened
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup salted peanuts, chopped
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DIRECTIONS
Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.
Eat Red. Choose Cherries.
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