Thursday, January 7, 2010

Brownie Recipes?

Does any one know a recipe for some orgasmic, fudgy brownies?

***I love peanutbutter***Brownie Recipes?
Chocolate Peanut Butter Brownies

1/2 cup butter or margarine, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1 1/4 cups all-purpose flour

1/8 teaspoon baking soda

3/4 cup HERSHEY'S Syrup

2 cups (12 ounce package) Reese's Peanut Butter Chips, divided

Heat oven to 350 F. In large mixer bowl cream butter or margarine, sugar and vanilla. Add eggs: beat well. Combine flour and baking soda; add alternately with chocolate syrup to creamed mixture. Stir in 1 cup peanut butter chips: reserve remaining 1 cup chips for frosting. Pour batter into greased 13x9x2-inch pan; bake 30 to 35 minutes. Cool; frost with Peanut Butter Brownie Frosting. Cut into 24 squares. Peanut Butter Brownie Frosting: Combine 1/3 cup sugar, 1/4 cup evaporated milk and 2 tablespoons butter in a small saucepan. Stir over medium heat until mixture comes to full boil; remove from heat. Quickly stir in reserved 1 cup Reese's Peanut Butter Chips until melted: add 1 teaspoon vanilla. Beat to spreading consistency.

Peanut Butter Brownies

1/2 cup peanut butter

1/3 cup butter

1 cup sugar

1/4 cup brown sugar

2 eggs

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chocolate chips

1/2 teaspoon vanilla

Cream together peanut butter and butter. Add sugars and cream until light and fluffy. Beat in eggs, 1 at a time , beating well after each addition. Sift and add dry ingredients. Mix well. Stir in chocolate chips and vanilla. Spread in buttered 9-inch square pan. Bake at 350 degrees for 30 to 35 minutes. Cool.

Chocolate-Stuffed Peanut Butter Brownies

Source: Betty Crocker

Prep Time:20 min

Start to Finish:2 hr 20 min

Makes:24 brownies

Indulge in the ultimate peanut butter-chocolate bar, chock-full of a favorite


1 1/3 cups packed brown sugar

1/4 cup butter or margarine, melted

1/2 cup creamy peanut butter

1 teaspoon vanilla

3 eggs

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

36 miniature chocolate-covered peanut butter cup candies, unwrapped (from

15.6-oz bag)

1/2 cup milk chocolate chips

1. Heat oven to 350掳F (if using dark or nonstick pan, heat oven to 325掳F).

Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking


2. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs

with electric mixer on medium speed, or mix with spoon, until well blended. Stir

in flour, baking powder, baking soda and salt. Cut 12 of the candies into

fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter.

Spread in pan.

3. Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24

candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1

1/2 hours. For brownies, cut into 6 rows by 4 rows. High Altitude (3500-6500

ft): Decrease butter to 2 tablespoons and baking powder to 1/2 teaspoon.Brownie Recipes?
Creme De Menthe Brownies Recipe courtesy Paula Deen

Show: Paula's Home Cooking

Episode: Holiday Cocktail Party

These are to die for

1 cups (2 sticks) butter, softened

2 cups sugar

4 large eggs

1 teaspoon vanilla extract

11/4 cup all-purpose flour

3/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)

Shaved Creme de Menthe thins (recommended: Andes)

Chocolate frosting


1/2 cup (1 stick) butter, melted

1/3 cup cocoa

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.
This one's from Food Network. You should use Reeses instead of Snickers...:

Candy Bar Chocolate Brownies

Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.

1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan

1 1/2 cups sugar

2 large eggs

2 tablespoons water

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 cups unsweetened cocoa powder

1/2 cup all-purpose flour

10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended: Snickers ';fun size';)

Preheat oven to 350 degrees F.

Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.

Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.
Save yourself some time. Ghiardelli makes the best mix for brownies - they are even better than most of the homemade brownies I've tasted. You can buy the mix at SuperWalMart, Kroger, Safeway, and Publix grocery stores. They take about five minutes to prepare and forty minutes to cook. My favorite varieties are the double chocolate and walnut brownies.
well there is actually a recipe for some brownies on the yahoo home page that are supposedly supposed to be pretty good. so heres the website!
Chocolate peanut butter brownies with melted chocolate and peanut butter.


* 1 cup sifted all-purpose flour

* 1/2 teaspoon baking soda

* 1 teaspoon baking powder

* 1/4 teaspoon salt

* 2 tablespoons butter

* 1 cup granulated sugar

* 1 egg

* 1/2 cup peanut butter

* 1 square melted chocolate (1 ounce)

* 1/4 cup milk


Sift together the flour, baking soda, baking powder, and salt. In mixing bowl, beat butter, sugar and egg, then stir in peanut butter and melted chocolate. Gradually stir in flour mixture alternately with the milk.

Bake in a greased and floured 8-inch square pan at 375掳 oven for 15 to 20 minutes.

Cut into squares.

yields fifteen 3-by-4-inch brownies

Adapted from Nancy Silverton's Pastries from the La Brea Bakery.


3 cups (12 ounces) walnut halves

3 sticks (12 ounces) unsalted butter

1 pound bittersweet chocolate

3 1/2 cups granulated sugar

6 extra large eggs

1 tablespoon pure vanilla extract

3/4 teaspoon kosher salt

3 1/4 cups unbleached pastry flour or unbleached all-purpose flour

Unsweetened cocoa powder for dusting, optional


1. With rack in middle position, preheat oven to 325掳F. Lightly coat 11-by-17-inch jelly-roll pan with melted butter.

2. Spread the walnuts on a second baking sheet, and toast in oven until lightly browned, 10 to 12 minutes. Shake pan halfway through baking to ensure the nuts toast evenly.

3. In a stainless-steel mixing bowl set over a pot of gently simmering water, melt the butter and chocolate together.

4. Raise oven temperature to 350掳F. In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike, 3 to 5 minutes.

5. Add the flour in 3 batches, turning mixer off before each addition and mixing on low speed until combined. Remove bowl from mixer, and stir in melted chocolate mixture and nuts.

6. Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.

7. Before serving, slice into 3-by-four-inch squares. If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.

get the box of brownies

and follow the directions and u get sum fudgyy

goodddd brownies

sorry im not helpful in this answer..gluck

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