Discover The Finest Brownie Mix
Not so sure just which brand of brownie-mix offers excellent ingredients without putting too much time and effort and it’s quick and easy to use starting from step one.
A well-respected cooking-magazine released official results in determing the finest brownie-mix among different brands. They tested and tasted 7 boxed brownie-mixes determing and naming one winner.
While I was out celebrating my holidays in the state of Florida comprising the rest of my family, I imagined it’d be tons of fun if I personally conducted my own boxed brownie-mix tasting session. I had 9 participants, so it was logical to limit our test tasting session to just 3 top-rated brownie-mixes based from that cooking-magazine’s results.
I got three mixes and here are the following:
Barefoot Contessa- “Pantry Outrageous Brownies”
Ghirardelli Chocolate- “Syrup Brownies”
Betty Crocker Ultimate – “Fudge Supreme Brownies”
The brownie-mixes were made by following instructions carefully found on its package directions and was baked in 8 inch foil pans due to the fact that we had a vacation we did not hold any kitchen equipments and ingredients.
Things I Discovered Basing on this Brownie-Mix Tasting Experience.
A most vital thing I’ve learned through the taste-test experiments, taste will always be subjective. One individual may find it as ‘deliciously intense chocolaty’ the other would call it as ‘too chocolaty’.
A vital and important thing to keep in mind upon any recipe judging, with brownies there’s absolutely no clear cut taste – some prefers that cake-like texture, the others that fudge-like taste, some that more chocolaty flavor and some a bit less chocolaty flavor. The secret is adjusting the flavor and see how it works differently in different tastes.
Results made between the Brownie-Mix Tasting Competition.
Barefoot Contessa – “Pantry – Outrageous Brownie” took the first spot and was tagged as the ‘most real chocolaty flavor’ and most like a homemade taste. The others felt that they tasted a bit chocolaty, or it tasted extra rich, & extra fudgy and dense.
The mixes are a bit pricey; it had the highest price compared to the others tested, while it had the higher quality of ingredients. When wanting homemade like brownies keeping the comfort of using a brownie-mix, and able to raise the budget, this brownie-mix is perfect for any taste bud. The mixes are sold in ‘upscale’ grocery-stores as well as online.
Ghirardelli Chocolate-Syrup Brownie Mix took the second place. They described it as ‘just right’, ‘better texture’ and ‘less chocolaty’ compared to the first choice, some also said it was pretty good. The others felt that it had ‘the best chocolate flavor’, ‘good chocolate flavor’ and ‘well balanced’. Priced at %3.69 its comparatively affordable compared to the winner and the mixes are sold in the larger grocery-stores.
Betty-Crocker’s Ultimate-Fudge Supreme Brownie Mix took third place. They called it ‘very chewy’, ‘most moist’, ‘good chocolate taste’, ‘not chocolate enough’, ‘gummy texture’, ‘most cake like’ and ’sweeter than chocolate’. The box then was on-sale that day so it was priced at %2.50.
Cooking-Magazine Findings versus My Personal Taste Testing Findings
The magazine ranked “Ghirardelli” 1st then “Barefoot Contessa” 2nd, on the third spot was “Pillsbury” which wasn’t included in the three samples and lastly “Betty Crocker”
I will still pretty much in favor of my all time favorite brownie-mix the “Ghirardelli Double – Chocolate Brownie Mix”, the next time that I’ll be conducting another brownie-mix taste-test I’m sure going to add this one.
In reality it doesn’t matter what brand of boxed brownie-mix you decide, since it will definitely be appreciated and enjoyed. Basing on personal experience, the plates full with delicious brownies that were immediately devoured without hesitations and delay, whether it was made from one brownie-mix box perhaps not.
And what’s great during conducting this brownie tasting-session it’s a very fun alternative to sampling different brownies without much guilty feelings.
Create Those Delicious Homemade Brownies
Desserts like brownies are considered as something easy and delicious to create. They’re much simpler to create compared to cookies since they must create balls or roll in circles & needs to be baked in groups or batches. Brownies taste amazing and fudgy when done correctly.
When thinking of making home made brownies, there are two basic ways:
First use those boxed brownie mixes or make your brownies starting from scratch. Each may possess distinct qualities but surely both will produce extremely delicious & scrumptious brownies.
Start by finding any recipe. When using any boxed brownie mix, the recipes are easily found at its back. Feel free to search some cookbooks, some recipe-cards or online. Perhaps your granny made some fantastic brownies that you’d like to learn it, politely ask her to pass on her recipe-card to you.
Then, read the recipes. Check all ingredients, if ingredients are not available within your storage pantry, make a list & check all ingredients repeatedly to ensuring you won’t be missing on any vital ingredient, and everything is ready and set. When you miss something then start shopping in your local grocery store and buy the missing ingredients.
When you’re ready and have everything you’ll ever need, then start the whole process. Carefully read the given recipe & sternly follow its directions. First prepare your baking-pan and lay some foil or parchment or wax paper on it making it easier for your brownies to be taken of the baking-pan.
Next mix ingredients accordingly as instructed on your recipe following the right order. Usually the boxed brownie mix is considerably easy, since you would just be needing some oil, water & eggs then mix everything together. Some brownie recipes tend to have extra steps. Always follow each step carefully like melting butter or chocolate, never skip any steps.
Once your batters mixed well, opt in adding some additional ingredients you’d desire. You’re allowed in adding chips of chocolates nuts or simply anything you’d desire. Your recipe may not indicate to include such additions but it may be an incredible way to express yourself in a really exciting personal brownie creation.
Finally pour your batter to your prepared pan, & place your pan inside the pre heated oven. Then bake basing on your recipe’s instruction and when ready, remove brownies from the baking-pan. Allow it to completely cool, once done, carefully lift the scrumptious brownies out using each sides by holding the foil, parchment or wax paper.
Cut the brownies into bite-sized pieces and have the time of your life biting into each one of these yummy baked goods.
Transform Ordinary Brownie Mixes Into Elegant Creations
Being a mother and a grandmother, demands a lot of time attending to various activities, thus my hectic schedule is created, barely allowing me to create brownies from scratch. If I do not have much time, so I simply grab any boxed brownie-mixes.
It is true that making them from scratch usually taste superior compared to the boxed ones, but it isn’t simply doable to invest two hours in baking brownies, when they are simply so much to do.
When using boxed brownie-mixes, I generally throw in some goodies in order to create the brownies tasting a lot better. In my home, a lot of goodies that are being loaded to the brownie batter, means that they’ll taste even more deliciously.
Before getting started, allow me to give you some significant tips:
Never over-mix your batter. It is natural to get those bits of little lumps. Never over-bake. Immediately remove your baking-pan from your oven within the suggested time. Allow the baking to continue within the heated pan, for that just right baked treats taste.
Allow the brownies to cool prior to cutting them up to squares. Then store them into one container that is locked airtight to preserve freshness.
Here are three recipes all using ordinary boxed brownie-mixes.
Rocky-Road Brownie
1.5 pints of choco ice-cream; softened
7.5 oz jar containing fluffed marshmallow
1 (8 oz) milk-chocolate with almonds bar
1 box or package of fudge brownie-mix
Preheat oven up to 350 deg. Then grease your 13 by 9 inch baking-pan. Bake and prepare the brownies while carefully following the package instructions. Allow them to cool. Then split about nine squares from your chocolate bar setting them away for garnishing later. Then chop the remainder coarsely. Using a mixing bowl, add in some chocolates together with the jar containing fluffed marshmallow.
Fold in together with the ice-cream till blended. Then freeze them up for about 15 to 20 minutes, till firm. Once done, cut them up crosswise creating three equal sets. Place the first strip unto the bottom part of a loaf-pan, while pressing them down carefully for complete coverage.
Spoon about half an ice-cream mixture all over the top; then evenly spread the edges. Then repeat the process with the remaining layers, while gently pressing the rest of the brownie strips on its top. Then cover & freeze them for about six hours. Once done, remove them from your pan then frost each sides as well as the top with the rest of the fluff.
Cheesecake Brownies
1 pack of brownie-mix
1 large egg
1/3 c of sugar (granulated)
1/2 tsp of vanilla
1 pack or 8 ozs of softened cream cheese
Create brownies basing on its instructions from its box. Next, pour them into your well greased baking-pan that is 13 by 9 inches. Beat the cream cheese using a mixer till smooth. Then add in sugar to the mixture until it completely blends.
Add one egg, together with vanilla and completely blend them. Pour the cream cheese mix to the brownie batter, then cut mixture or batter using a knife numerous times to create a marble effect. Then bake them in 350 deg. heat in approximately about thirty five minutes, till done.
Peanut Buttery Brownie Cups
1 pkg of brownie mix
1 c of marshmallows (small ones)
1.5 c of peanut butter cups
Create brownies following the brownie-mix instructions. Cut into halves your peanut-butter cups, stir them to the mixture or batter while adding in some mini-marshmallows. Once they are completely blended, pour them into your greased baking-pan that is 13 by 9 inches. Bake them in 350 deg. heat in about thirty five minutes, till done
How To Prepare Delicious Eggless Brownie
Ingredients:
Any Brownie-mix you prefer
1/3 c of water (cold)
3 tbsps of oil (vegetable)
1 tsp of flaxseed meal
1/4 c of water
1 tsp of vanilla
1/2 c of walnuts (opt.)
Preheat the oven up to about 350 F (around 325 F when using glass-pans). Empty your brownie contents for mixing into one bowl. Add about 1/3 c cold water. Next, add in 3 tbsps of oil (although 1/3 c oil is indicated within the boxed brownie mix).
Using a small sized cup add in your flaxseed then gradually add some water then whisk the entire mixture using your fork then gradually add them to your brownie-mix. I opt to put a bit of vanilla too. Completely stir the rest of the given ingredients, approximately fourty to fifty strokes will do.
Now add some nuts then combine them altogether. Grease your brownie-pan well. Use a nonstick eight by eight baking pan. Bake your brownies for about thirty to thirty eight minutes. Feel free to base your cooking time in the directions of the boxed brownie mixes.
I actually baked them for about forty minutes. When later on I thought that I should’ve baked them at about thirty eight minutes instead, since small cracks started to appear on its top.
Nevertheless they tasted unbelievably gooey and very moist. The flaxseed didn’t even exert any flavor and they didn’t interfere with the whole brownie recipe. But just ensure that your brownies completely cool down before cutting them up in squares.
Tips:
1. When purchasing the brownie-mix, if you’re a ‘vegetarian’, make sure to browse the list of ingredients, sometimes other brands might contain tallow (animal-fat) or lard. The kind of brand used here didn’t contain any animal-fat.
2. This pack included a chocolate-syrup that added some extra contents to your brownie mixture. Nonetheless I opted not to include them since this was my first try in baking brownies without using eggs. I didn’t allow much experimentation to happen.
3. For the egg alternative: I discovered in cook-books & some online sites stating the ground ‘flax seeds’ are good alternatives when not using eggs during baking. Its ratio varies and depends on different circumstances.
I just purchased a vegan cookbook and there was a variety of these baking-recipes that included flaxseed meal. I then used that book’s suggested proportion. For each egg inside the recipe, simply exchange them with 1 tsp flaxseed meal that is mixed together with 1/4 c water.
4. To see if your brownies are done: The book said to insert a clean toothpick but toothpicks don’t work on brownies, while the hand touch test was suggested. When touching the brownie’s top, it shouldn’t leave any indentation. When it still does it means it’s still a bit soft so allow some extra minutes (two minutes) inside the oven.
Enjoy!
Start Your Own Brownie Business
Checking out the market on what’s hot to advertise & sell these days. Wanting to venture into going on the entrepreneurial world, but you just don’t know where to begin. How about starting your very own brownie company? There’s always a big market for selling treats and sweets, from regular shops to fancy websites from anything candy, fudgy, chocolate-covered sweets, cupcakes and cakes. But not much with brownies.
When starting this business it wouldn’t cost that much. The very essential key to this business is one great and fabulous recipe, or perhaps a couple of various brownie-flavors then of course a location to put them up for sale.
No need to agonize on getting customers, whenever the products are good the customers will simply follow and spread the good news using their mouths and this would surely be a success. Eventually these customers will be breaking down your door if you’ve got one fantastic brownie treat for sale.
You can start your very own business with 1 really great and fabulous brownie or you can have several combinations to generate even greater sales. Try using peculiar yet tasty brownie mixes to entice and interest your customers.
If they simply taste great, people will just buy your brownie treats for that great experience. Or you can own your very own mini-bakery, or simply sell those wonderful fabulous treats right at home.
What’s keeping you from creating a website and delivering to anywhere within the globe, the brownie delights will definitely be as delicious as if they’re made straight from your oven. Nowadays, shipping food has become easier so with this, you can start a brownie company that ships its products to almost anywhere and this would make you unique.
If you need capital, then check out your savings and how much you currently have in your bank account. Or you can ask some friends to be your business partners so that you can share the capital as well as have lots of minds together to get creative with your products. 2 heads are always better than one.
You might also try your hand in loaning from a bank if you meet their requirements and they review your financial papers and say that you’re not going to be a credit risk. These are things you can do if you plan to really open up big but if you’re a first time business person, you can always start small first.
Just try selling your delicious brownies first in your neighborhood and let them know that you accept orders. Then, you might also want to sell them in your office. If your brownies are good, then for sure you’d have repeat orders in no time at all. Then save up on your profits and if you’ve got enough already then think about a little expansion or improvement to your service
Transform Plain Brownies To Dazzling Desserts
Boxed brownie-mixes are my instant saviors to any dessert emergency; I have one stocked at home to keep me from getting any of those dessert dilemmas. What I love about brownies is their touch of versatility and how they may be dressed up easily in so many kinds of ways.
Something simple that would just mean sprinkling something on its top and out comes one instant beautiful dessert treat. There are 3 easy to follow and simple topping-ideas include caramel ice-cream toppings, M&M’s (mini) and sugar confectionary (powdered sugar).
Using at least one of my three suggested toppings would surely make your brownies look cool & make really delicious decorations too. Ice cream on your warm brownies will surely be a crowd pleaser and will be a sure hit at your table.
My personal favorite includes candy toppings and these are those mini peanut-butter cups. It comes in handy when brownies are just baked to appear like small muffins. When these brownies have completely baked, gently press your peanut-butter candy to your baked brownie and make sure its crown is completely embedded within the crown of your brownie.
It appears like one mini peanut-butter brownie bite-sized treats with some delightful filling. An all-time favorite which will surely delight.
A simple and quick-to-use topping also includes icing made for brownies just like Ganache. In order to assemble these, just melt half a cup containing semi sweet choco chips then mix them into one-fourth cup of heavy whipping-cream. Once done this creates that decadent and super rich brownie icing.
The variations are endless because there are a lot that you can do with brownies. Your imagination is the only one that is going to limit you. Think of sweet treats like candies too. Break them up into crunchy small pieces that you can put atop your brownie dish.
Make frostings. There are lots of recipes for really delicious and creamy frostings that you can garnish on your baked brownie treats. Cream cheese frosting, chocolate frosting and caramel frosting are just some of the choices that you can make to further enhance the flavor and taste of your brownie.
If you’re really pressed for time, you can just buy already baked brownies then just drop by your local candy store for some chocolate which you can grate atop your brownie or some candy sprinkles too together with some choco syrup and you’ll have a smashing dessert which everyone will surely love.
So go ahead and experiment. The choices are endless. Just get creative and don’t be afraid to get your hands messy
Prepare Chocolate Brownies for Chocolate Lovers Treat
Enjoying the taste of those chocolate flavored brownies? I bet you surely do, unless of course if you weren’t able to get them when you were still a kid. Brownies always create an everlasting classical treat that varies in different delicious types.
If you’re a fan of chocolate then for sure you’re also a choco brownie lover. Chocolate will always be great and healthy for a lot of people. As a matter of fact, women and adolescents across different ages deemed its part of one major food-group.
Bringing these delicious treats to different kinds of get together is a sure hit. These chocolate flavored brownies would be devoured in an instant. You may simply add some mint flavors, white-chocolates, peanut-butter, caramel, marshmallows, raspberries, cherries and nuts to different kinds of common brownie recipes.
There have been a bit of modification when baking these treats like adding some low-fat ingredients, and using substitutes for sugar. An interesting fact about them, America’s most loved dessert these chocolate flavored brownies may at times is called the “Boston brownies”. It was called this due to its brownish color because of the fudge that was applied to coat the brownie.
Chocolate flavored brownies remain to be very popular across America, as well as anywhere else in the world. One fine way of serving these would be serving them hot and fresh together with some vanilla ice-cream.
Or some different toppings perhaps like freshly whipped up cream or a drizzle of hot-fudge may do. It’s a very common item found on any dessert sections of the menu across American diners as well as other finer restaurants.
If you enjoy cooking, especially when exploring the cooking world, you may find other chocolate flavored brownie recipes in websites (World Wide Web). It isn’t difficult to search for a very delicious brownie recipes because of its popularity.
You may also enjoy shopping online when buying chocolate flavored brownies wrapped in those gift boxes and may be delivered to the desired destination.
Chocolate brownies are always a welcome treat that we’ve all come to love because they taste homey and they’re fairly easy to make. Everyone will love them and you for that matter because you served them up to your guests.
The most renowned of their variations is where they’re paired with a scoop of vanilla-flavored ice cream and they call this “Brownie A La Mode”. Do get creative with your favorite chocolate brownies and enjoy eating them too
Prepare Low-Cal Brownies For All Vegetarians
Vegetarians always find lots of ways to incorporate great tasting recipes into their diet even if they’re very strict “vegans”. Even if they’re strictly vegetarians it doesn’t keep them from enjoying great delicious brownie dishes such as these three appropriate recipes great for anyone adhering to the special vegetarian regimen of eating.
These vegetarians are the type of vegetarians that allow themselves to eat any dairy or egg produced food. Using organic-products comes highly recommended. Use these sorts of ingredients all the time or as often as possible; organic-products are products that do not have any additive contents.
Saucepan Made Brownies
It’s called as such because it requires one stick of melted butter, melted together using your saucepan. This brownie is more like a cake rather than fudge.
Mix all ingredients using one mixing bowl:
1/4 tsp of baking soda
1/2 c of flour (organic)
1/4 tsp of salt
1/3 c of cocoa
Using a separate mixing-bowl mix the following:
1 tsp vanilla
1/2 c of prunes that were pureed (4 oz jar of baby-food prunes will do)
2/3 (two-thirds) cup of sugar
2 free-range or organic eggs (the same amount when using an egg alternative like an egg beater)
Combine all dry recipe ingredients together with all ingredients that are wet. Place them inside an eight by eight inch (8×8) baking pan. Preheat oven and bake the delectable brownies at about 350 F. for approximately twenty to twenty-five minutes until its edges appear dry & when it may be pulled away already out from its baking pan.
Fudgy Fat Free Brownie Treats
1 tsp of vanilla
1/4 c of flour (unbleached)
1/2 c of flour (whole wheat)
1/4 c and 2 tbsps of cocoa
1 c of sugar
1/3 c of applesauce (unsweetened)
1/4 tsp of salt
3 egg whites or other substitutes
Using a bowl, blend together your dry recipe ingredients. Into another separate mixing-bowl, mix together your wet recipe ingredients. Then combine both then mix them thoroughly until it completely appears moistened.
Later on pour the brownie batter to your eight by eight inch baking pan that has been lightly sprayed using a non-stick cooking-spray. Then bake them at 325F, for about twenty three to twenty five minutes, until its edges appear firm & the middle part seems set.
Allow these to get cool at room-temperature before finally cutting them in squares.
Raspberry & Chocolate Brownies
1.5 c of sugar
3/4 c of powdered cocoa (unsweetened)
1 c of egg substitutes (fat free)
1 (10 ozs) jar of raspberry preserves (sugar free)
1 tsp of vanilla
1/2 tsp of salt
1/2 tsp of baking soda
1/4 tsp of almond essence
1 c of flour
Evenly coat your nine by thirteen (9 x 13) pan using non stick cooking-spray or perhaps dust the baking pan using flour is also acceptable. Then set the baking pan aside.
Using your electric, hand held mixer, mix cocoa and sugar. Gradually add in your egg alternatives (egg beaters) & your jam, using low speed beat settings until it looks a bit sugary or no visible grainy appearance is found on the mixture.
Then throw in some almond essence, vanilla and salt then mix them briefly. Mix the baking soda and flour then stir them using a spatula. Be sure not to mix it too much, or they will get overly mixed. Pour batter inside your pan.
Preheat oven up to 325 degrees and bake them for about thirty to thirty five minutes. They will appear a bit under baked and it will not seem runny within their middle portions. Let them cool then cut each into two by two squares. Serve about twenty four.
TEST NOTES & KITCHEN TIP:
Due to jam that you added, these yummy brownies have the tendency to appear sticky when you slice them up. To decrease sticking, simply moisten your knife every between cutting or freeze these delectable brownies for just a bit before slicing them.
10 Best Brownies
Serve a plateful of home-made brownies & they will be devoured within seconds. It wouldn’t matter even if they are simply the basic chocolate flavored brownie, or even if they’re the gourmet one. Eating them guarantees making anyone feel great.
Here is a wide array of fantastic and delicious brownie-recipes for everyone’s devouring pleasure.
Fudge Frosted Brownie Treats – these are created using baked unsweetened chocolates, chopped up pecans & some vanilla then topped together with home-made fudge-frosting. Simply no one can ever resist all these rich and tasty chocolaty delights. They’re a staple in some households even.
Blonde Brownies – created with the use of some choco chips, sugar (brown), vanilla, & bananas. This is a luscious version for that most favored blond brownie recipe with the addition of some bananas and chocolate flavorings too. Bananas and chocolate do make an excellent combination.
White Choco Brownie Delights – created with some vanilla, sugar, butter (unsalted), chocolate that is semi-sweet and some chocolate (white). Just imagine a brownie filled with chunks of your all-time favorite chocolates just waiting to be devoured.
Turtle Brownies – created with the use of “German” chocolate flavored cake mixes, caramels, walnuts, semi-sweet choco chips and some evaporated milk. These delights contain a very irresistible combination of varied flavors making it a great favorite of mine.
Peanut Butter Brownies – created with the use of vanilla, sugar, flour, cocoa, and creamy peanut-butter. These are absolutely perfect for those peanut-butter lovers anywhere.
Sweet Caramel Fudge Brownie Treat – this is made together with candied caramels, vanilla, sugar, & butter which is unsalted. The caramel is artfully swirled all throughout the yummy brownie treats.
Jar Brownie Treats – created with the use of pecans, flour, powdered cocoa and some sugar(white). Place these divine creations of home-made goodness inside a clean glass jar then offer them as your gift. Surely when your guests are going home, they will enjoy these homemade brownies any time of the day and will fondly remember you.
Candied Brownies – created with the use of unsweetened blocks of chocolate, roasted up peanuts, and crackers (graham) topped together with peanut-butter frosting. With this delightful recipe, your all time favorite candy-bar flavor becomes a luscious warm mini-cake.
Banana-Split Brownies – created with eggs, butter, flour, powdered cocoa, bananas then topped together with some strawberry cream-cheese frosting. It surely gets that ice-cream sundae rich flavor. Indulge & eat them using a big bowl combined with your all time favorite flavors of ice-cream. A cool brownie dish just right for the hot summer months.
Applesauce Flavored Brownie – created with pecans, vanilla, and sugar, unsweetened blocks of chocolate as well as apple sauce. Snuggle in a couch then take pleasure in this classic blissful treat.
How To Spruce Up Your Brownie Mix
Brownie treats are usually an all-time favorite dessert and there are plenty of brownie-mix recipes. Haven’t you ever felt that sometimes the pre-mixed brownie-mix felt a little boring, use these simple and easy steps in elevating your ordinary brownie to an extra sensational one that doesn’t even need an extra recipe in order to get this done.
1. Add a little extra unto your batter. While stirring add one to two cups full of different ingredients like cookies that were chopped, coconut, some candy bar delights that were chopped, choco chips, chopped up nuts and etc. One personal favorite delicious brownie add-ons include crushed oreos, patties of peppermint and cups full of peanut-butter.
2. Brownies with frosting. You may opt to buy directly from a store or any homemade frost will do. Any frost would look great and tasty on any brownie; choose from peanut-butter frosting, cream chees frosting, coconut pecan & chocolate.
You may add some chocolate-ganache( chocolates that were chopped then melted together with some warm delicious cream) that will surely give brownies that fancy and glossy shine.
3. Include favorite extracts or flavor. Add one to two teaspoons any flavorings like instant coffe mix, mint extracts, orange extracts then stirred into the rich batter of brownies that will definitely exude a special touch unto the brownies.
4. Add flavor by some spices. Experiment and explore the brownies by simply adding some Mexican cocoa flavor stirring in one teaspoon containing cinnamon then pinch a bit of some cayenne unto the mixture.
5. Give them a little swirl. Throw in some spoonful of raspberry-jam, cream cheeses and orange-marmalade unto the coverage of your brownie-mix when it’s inside its pan, & swirl them around using a butter-knife tip.
6. Then add toppings. You may choose to add them either after or before they’re being baked. Add M&Ms, choco chips, nuts just right before they’re baked. Or throw in some ‘Smores’ by putting an extra layer piled with marshmallows, choco chips and chopped up graham crackers when baked. Simply just put them back first under your broiler till its golden and melted
There are lots of fun and creative ways to spruce up your boring brownie mix. It takes a little bit of imagination to explore all the choices and variations that you could do because the list is endless. Just go with what you feel is right for the brownie and of course according to your taste too.
Don’t be afraid to get messy in your kitchen too. Make little improvements to your brownies and for sure you’d get rave reviews about it from your friends and family
Prepare Classic Brownies With Delicious & Creamy Buttermilk Frosting
On some occasions it may seem like the most excellent newly discovered recipes are actually pulled from classic creations. One such example are these scrumptious classic frosted buttermilk flavored brownies coming from this old stack of aged recipe memorabilia I found in our attic.
Create these for your family as great dessert treats, or bring them with you during a reunion in your family, or perhaps to your office for potluck or for that church get together, anywhere you’d go you may take these then share it with them, truly you’d be getting great reviews. Or simply create these treats for that someone special to show that you definitely thought about them!
This classic recipe is great for get togethers and parties. They’re very tasty and aside from that. Buttermilk gives this brownie an added feature. Make them more tasty and delicious.
A stick of oleo
1/4 c of cocoa
1 c of water
2 c of flour (all purpose)
1/2 c of oil (canola)
1/2 tsp of salt
2 c of sugar
1 tsp of baking soda
1/2 c of buttermilk
1 tsp of vanilla
2 pcs eggs
Preheat your oven up to about 400 deg. F. In one small heavy duty saucepan, combine oil, cocoa, water and oleo together. Wait for the combination to eventually boil, wait till the stick of oleo will be melted completely and all the ingredients would be completely mixed. Remove them off from heat then keep them somewhere safe.
Inside a big bowl, combine soda, salt, sugar and flour. Pour your hot mixture unto your mixture of flour then stir them completely. Now include the eggs, buttermilk & vanilla. Then bake them at about 400 deg. F in approximately fifteen to twenty minutes till done. Then frost them using your delicious and creamy choco-buttermilk frosting.
CHOCO-BUTTERMILK BROWNIE FROST
A stick of oleo
1/3 c of buttermilk
1/2 c of cocoa
1 lb of sugar (powdered)
1 c of pecans; chopped
1 tsp of vanilla
Into your small sauce pan combine buttermilk, cocoa & oleo and wait for it to boil. Then remove them off from heat while beating the ingredients together containing nuts, vanilla, as well as confectionary sugar (powdered sugar). Pour them over to your brownies while it’s still completely warmed up.
These are great brownies that you can serve during your parties. They’re really yummy and easy to make and are really yummy visually too with all that gooey frosting on top. Your guests won’t be able to resist these goodies.
Prepare Delectable Brownies To Celebrate Friendships
Whenever you’re craving for that brownie and you’d want them done easy and quick, here’s a recipe that comes highly suggested – try this great brownie recipe. This became really one of my all-time favorite recipes for brownie.
I made a lot of brownie-recipes, like that of ‘Mrs. Field’s Cookie – Book’, but nothing compares to a delicious brownie-recipe. Just like when you are a Chocolate lover like me, you have to give this a try and taste this to believe it.
This would actually also make very nice gifts for friends and family for the holiday season. They’re relatively easy to make and they wouldn’t take up so much of your time and also they’re really delicious and I’m sure your many friends and relatives will be very happy to get a jarful of this yummy treat and best of all; it’s made using your very own hands.
Friends & Brownies
Ingredients (DRY)
1 c + 2 tbsps of flour
3/4 tsp of salt
1 tsp of baking powder
2/3 c of sugar
2/3 c of sugar (brown)
1/3 c of cocoa for baking
1/2 c of choco chips (Ghirardelli brand)
1/2 c of walnuts; chopped
3 pcs eggs
1 tsp of vanilla
2/3 c of oil (vegetable)
Preparing the Brownies:
Using a mixing bowl, carefully beat 3 large eggs together with vanilla and vegetable-oil. Then add gradually all ingredients are classified in the dry category and consistently stir the mixture well. Then spread the mixture to a well greased 9-inch square baking-pan.
Bake them at approximately 350 deg. in about 34 to 38 mins or when a clean toothpick inserted in its center will come out very clean. Then cool them on your wire-rack. This yummy recipe serves 16 super chocolaty brownie squares.
Just like its name suggests, these brownies makes great gifts for friends and family:
To create this nice Brownie present for any of your friends or relatives, follow the steps below:
1. First layer all ingredients (dry) into 1 quart glass jar and arrange it well.
2. Tightly close it using a tight fitting cover.
3. Print the Brownie recipe on some decorative card or specialty paper.
4. Then punch one hole located within the upper left part of your card then thread in some fabulous ribbons or perhaps yard in it and tie them all around the neck of your jar tightly.
5. Finally add one bow unto your jar for extra decoration which is optional.
Enjoy!
IMPORTANT LESSON: Life is just short, so make some brownies!
Taste This Awesome Brownie Tuxedos
Nobody will ever say NO to a good brownie. They’re delicious and very much a pleasure to eat. I thank the person who invented them because they’re one of my most favorite things to eat for dessert. One of the recipes that are included in “My Favorite” list is this really great tasting “Brownie Tuxedos”.
For this recipe, raspberries and chocolates are a great flavor combination for me. I personally love these 2 ingredients and I’m sure they’re going to make really yummy tasting brownies. I start with one of those boxes of brownie mix and when I’m done, people won’t know that these brownies actually came from a box.
There are other delicious ingredients like raspberries (fresh), raspberry jam, cream cheeses, white choco chips and chocolate that will add to a delicious array of ingredients for your brownie recipe making it really yummy.
Brownie Tuxedos
1 (21 ozs) pkg of brownie mix
2 c of raspberries (fresh)
1/2 c of jam (raspberry, seedless)
3 (1 oz) squares of chocolate (white); melted & cooled a bit
2 (8 ozs) pkgs of softened cream cheese
1/4 c of milk
1/2 c of sugar (powdered)
1 can (8 ozs) whipped up topping (frozen); thaw out
Chocolate shavings (opt)
Oven should be preheated to around 350 deg. F. Spray your pan’s bottom with some non-stick spray. Your pan should be about 9X13 inch. Set the pan aside. Get your brownie mix then bake it as per instructions from its package. Cool your brownies completely.
Evenly spread out jam to your brownies. Set aside 1/2 c of raspberries to garnish later on. Layer out 1.5 c of raspberries atop your jam layer. Put your chocolates inside your microwave with high settings for about a minute. Add a further 30 secs. or just ’til chocolates have melted completely when they’re stirred. Then, cool for a bit.
In the meantime, mix together powdered sugar, cream cheeses in your bowl, be sure to blend them well. Slowly whisk into your mixture the chocolates you melted earlier and add in milk too. Fold your whipped up topping too, then evenly spread this out on your raspberries.
Place inside your refrigerator for about 1 hr. or ’til it firms up. Cut your brownies to 15 square pieces then finish with a garnishing of chocolate shavings and those fresh raspberries you set aside earlier. If there are lots of them left, you can just store them inside your fridge inside containers that have covers so as to lock in its freshness
Mocha Brownies Recipe
Ingredients:
3/4 c of butter (unsalted); softened
8 oz of chocolate (bittersweet or unsweetened); chopped
6 fresh eggs (large)
2 c of refined sugar
1/2 c flour (all purpose); sifted
2 tsps of vanilla extract
1/2 tsp of salt
1/3 c of powdered cocoa (unsweetened); sifted
1 tsp of instant coffee powder (espresso)
3/4 c of walnuts; chopped
1/4 c of sour cream
confectioner’s sugar; sifted
Instructions:
Preheat the oven up to 375 degrees F. Grease up a 19 by 9 by 2 inch pan by spraying with a nonstick vegetable oil spray and line it with parchment paper, extend it to the 2 pan sides. Spray onto the paper too.
Melt the butter with the chopped chocolate over medium-low heat in a saucepan. Stir constantly until completely melted. Beat the refined sugar, vanilla, and eggs in a bowl till texture becomes fluffy. Add into the choco mixture and blend well.
Add the all purpose flour, espresso powder, powdered cocoa, and salt. Make sure the ingredients are well incorporated before folding in the walnuts and sour cream walnuts. Blend carefully before pouring the batter into the pan.
Afterward, bake for about thirty-five minutes. Allow it to cool before cutting to squares. Sift over confectioner’s sugar on top the brownies and serve.
>> Mocha Brownies Recipe
Easy Brownie Recipe
Ingredients:
1/2 c butter; melted
1 c refined sugar
1/3 c powdered cocoa (unsweetened)
1 tsp of vanilla (extract)
1/2 c flour (all-purpose); sifted
1/4 tsp of baking powder; sifted
1/4 tsp of salt
2 fresh eggs (RT)
Instructions:
Preheat the oven up to 350 degrees F. Grease an 8-inch square baking pan and coat with flour.
Stir the melted butter with the egg, vanilla, and sugar. Beat the cocoa, flour, baking owder, and salt. Combine the two mixture and make sure everything is well incorporated. Pour the mixture into the pan and bake in the oven for about 25-30 minutes.
>> Easy Brownie Recipe
Ginger-Macadamia Brownies Recipe
Ingredients:
4 oz chocolate (unsweetened); chopped
3/4 c butter (unsalted); cut to pieces
3 fresh eggs
1 1/2 c sugar (brown)
1 teaspoon coffee powder (instant)
2 teaspoons vanilla
1/4 teaspoon salt
1 c flour (all purpose); sifted
1 c nuts (macadamia); chopped
1/4 c minced ginger; crystallized
Instructions:
Preheat the oven up to 325 degrees F. Grease up an 8inch square Pyrex dish.
Stir chocolate, powdered instant coffee, and butter in a saucepan over medium-low heat. Stir constantly until mixture becomes smooth. Remove from heat and continue stirring to let it cool. Beat the eggs in a bowl and stir in the vanilla, salt, and sugar. Carefully add the choco mixture.
Add flour, and then ginger, and nuts. Transfer the mixture into the pan and bake for about forty minutes. Let it cool before covering the brownie. Let it stand overnight. Serve in squares.
>> Ginger-Macadamia Brownies Recipe
Rocky Road Brownie Recipe
Ingredients:
2 c of refined sugar
1/4 c of powdered cocoa (unsweetened); sifted
1 c of butter (unsalted); melted
4 fresh eggs
2 tsps of vanilla
1-1/2 c of flour (all-purpose); sifted
3/4 tsp of baking powder (Calumet)
1 tsp of salt
16 oz of marshmallows (miniature)
1/2 c of walnuts; chopped
1/2 c of sugar (brown)
1/4 c of water
1 sq of baking chocolate (unsweetened, 1 oz)
1 Tbsp of butter (unsalted)
1-1/2 c of powdered sugar
1 tsp of vanilla extract
Instructions:
Preheat the oven (350 degrees F). Grease up a 9 by 13 inch pan.
Using a mixing bowl, combine powdered cocoa with the refined sugar ’til blended well. Add in butter (melted) and blend well. Add eggs by beating them individually then pour vanilla.
Mix the baking powder, salt, and flour. Add onto the choco mixture and make sure it is blended well. Carefully add the walnuts and pour batter onto the pan.
Cook inside the oven for half an hour or till the brownie separates from pan sides. Take out pan and pour the marshmallows on top then cook the brownies back for at least 2-3 minutes. Set aside and let it cool.
Over medium-low heat, stir the baking chocolate with the sugar (brown) in a saucepan and let it boil. Keep it boiling for at least three minutes. Add vanilla and butter. Add the powdered sugar. Stir until texture becomes smooth. Drizzle onto the cooled brownies. Chill then cut into squares.
>> Rocky Road Brownie Recipe
Espresso Kahlua Brownies Recipe
Ingredients:
3 oz. chocolate (unsweetened); chopped
1/2 c butter (unsalted); cut to pieces
1 teaspoon vanilla
1-1/4 c refined sugar
2 large fresh eggs
3 Tbsps instant coffee powder (espresso)
2 Tbsps liqueur; coffee flavored (Kahlua)
3/4 c flour (all-purpose); sifted
1/4 teaspoon salt
1/2 teaspoon baking powder; sifted
25 coffee beans (espresso)
Instructions:
Preheat the oven up to 350 degrees F. Grease a 9 inch square pan then coat with a little flour.
Heat the chocolate and butter using a saucepan. Stir continuously until texture becomes smooth. Remove from heat and set aside to cool. Beat the sugar, coffee powder, eggs, liqueur, and vanilla until the texture is pale and slightly thick.
Whisk in the chocolate mix. Combine the batter with salt, flour, and baking powder. Mix well until lumps disappear. Pour the mixture onto the pan.
Place the beans above the batter according to the design or look you want. Bake it in the oven for about 30-35 minutes. Chill then serve.
>> Espresso Kahlua Brownies Recipe
Fudgy Hazelnut Brownies Recipe
Ingredients:
2-1/2 c choco chips (semisweet)
1 c butter (unsalted)
4 fresh eggs (large)
1 c refined sugar
2 tsps of vanilla
1/4 tsp of salt
3/4 c flour (all purpose); sifted
1 c hazelnuts; toasted and chopped coarsely
3 oz chocolate (white, Lindt); chopped
12 oz chocolate (semi-sweet); chopped
Instructions:
Preheat the oven up to 350 degrees F. Grease a 15×10x1 inch pan and coat with flour.
Melt the butter with the chocolate over small flame ’til dissolved and ’til smooth. Combine in the sugar, salt, and eggs in a saucepan. Stir continuously till the sugar melts. Turn off heat.
Mix in vanilla and the choco mixture. Gradually add the flour together with the nuts. Transfer the batter into the pan. Next, bake for at least half an hour. Set aside to cool.
For topping, melt the chocolate in a bain-marie until it becomes smooth. Pour over the brownie and spread evenly. Melt the Lindt chocolate in a bain-marie until its texture is smooth. Place the white choco mixture in a bagpipe and make a design above the brownie.
Refrigerate to chill. Cut into squares.
>> Fudgy Hazelnut Brownies Recipe
Maraschino Cherry Brownie Bars Recipe
Ingredients:
Cherry juice
1/2 c butter (unsalted); softened
3 squares chocolate (unsweetened)
2/3 c flour; sifted
1/2 tsp of baking powder; sifted
1/4 tsp of salt
1 c of refined sugar
2 fresh eggs
3/4 c of cherries (maraschino); drained, halved
1 c confectioner’s sugar
2 Tbsps of butter (unsalted); softened
3 Tbsps of cocoa powder
1 1/2 tsps of vanilla extract
Instructions:
Preheat oven up to 350 degrees F. Grease an 8-inch square baking pan.
Melt together the chocolate and butter in a saucepan. Once melted and smooth, let it cool on the side. Combine the salt, flour, and baking powder onto a bowl then beat in the eggs then add vanilla and sugar. Mix together with the chocolate mix.
Mix until lumps disappear. Add in the mixed flour and the cherries. Incorporate well. Transfer the mixture into the pan and bake for 35-40 minutes and let it cool and cut to squares.
For frosting, Beat together the confectioner, cocoa powder, and the butter. Place enough juice into the mixture so that it becomes creamy, enough for spreading. Scoop onto the cooled brownies. Chill and serve.
>> Maraschino Cherry Brownie Bars Recipe
Brownies with Chocolate Raisins Recipe
Ingredients:
6 oz chocolate (semiswee); chopped
1 oz chocolate (unsweetened); chopped
2 fresh eggs (large)
3/4 c butter (unsalted); cut to pieces
3/4 c refined sugar
2/3 c flour (all purpose); sifted
1 teaspoon vanilla
3/4 teaspoon baking powder; sifted
1 c raisins (chocolate-covered)
1/4 teaspoon salt
Instructions:
Preheat the oven up to 350 degrees F. Grease an 8 by 8 by 2 inch four-sided pan using the butter.
Melt butter with the chopped chocolates inside saucepan atop a low flame.Take away from the flame and allow to cool completely. Using a separate bowl, beat the eggs and sugar until it becomes pale and thick. Add in the melted choco with the vanilla.
In yet another bowl combine the baking powder, flour and the salt. After mixing the flour, mix into the chocolate mix and mix the raisins. Spread on the pan and bake for at least 25-30 minutes. Let it cool.
>> Brownies with Chocolate Raisins Recipe
Snowdrop Brownies Recipe
Ingredients:
2/3 c of flour (all purpose); sifted
1/2 c of powdered cocoa (unsweetened); sifted
1/2 tsp of baking powder (Calumet)
1 c of sugar (white)
1/2 tsp of salt
2 fresh eggs
1/2 c of butter (unsalted); softened
1 tsp of vanilla
1/2 c of white choco flakes (or chips)
Instructions:
Preheat the oven at 350 degrees F. Grease up an 8 inch square Pyrex dish.
Combine the flour, powdered cocoa, baking powder, and salt in a bowl. Whisk together butter, sugar, vanilla, and eggs in a large bowl. Combine in the flour mixture; incorporate well making sure there are no lumps. Fold in the chocolate flakes.
Transfer the mixture into the dish and bake for twenty-five minutes. When cooled completely, slice into bars.
>> Snowdrop Brownies Recipe
Triple-Chocolate Fudge Brownies Recipe
Ingredients:
3 oz of chopped chocolate (bittersweet, fine-quality)
1 oz of chopped chocolate (unsweetened)
6 Tbsps of butter (unsalted); sliced
3/4 c of sugar (white)
1 tsp of vanilla extract
2 fresh eggs (large)
1/2 tsp of salt
1/2 c of flour (all purpose); sifted
1/2 c of chocolate flakes or chips (semi-sweet)
Instructions:
Preheat the oven at 350 degrees F. Grease up an 8 inch square pan then coat with little flour.
Melt the butter with the chocolates over medium-low heat inside a saucepan; stir constantly until it becomes smooth. Take the pan out from the heat and allow to cool. Add in vanilla and sugar. Beat in the eggs individually. Add in flour and salt; incorporate well then fold in the chocolate flakes.
Transfer the batter into the pan then bake inside the oven for half an hour. Allow to cool completely and cut to bars.
>> Triple-Chocolate Fudge Brownies Recipe
Mexican Almond Chocolate Brownies Recipe
Ingredients:
3 oz of chocolate (bittersweet, fine quality); chopped
2 oz of chocolate (unsweetened); chopped
6 Tbsps of butter (unsalted); cut to pieces
1/2 c of almonds (whole); blanched, toasted, and cooled
1 c of refined sugar
2 fresh eggs (large)
1/2 c of flour (all purpose); sifted
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 9 inch square pan; coat with little flour.
Stir the chocolates with the butter in a saucepan over medium-low heat until melted and texture becomes smooth. Remove from the heat and allow it to cool for ten minutes.
Grind the almonds and refined sugar until it is grounded finely then add them into the choco mixture. Add the eggs, beating them well individually until texture becomes smooth, as well as glossy. Mix in the flour, cinnamon, and salt. Make sure it is well incorporated.
Transfer the batter into the pan. Bake for about 25-30 minutes. Let the brownies cool before serving.
>> Mexican Almond Chocolate Brownies Recipe
Apricot N’ Chocolate Cream Cheese Brownies Recipe
Ingredients:
3 Tbsps Brandy
3/4 c apricots (dried); coarsely chopped
1/4 c refined sugar
3 1/2 Tbsps butter (unsalted); softened
3/4 c refined sugar
1/4 tsp of salt
1 tsp of vanilla
1/2 c flour (all-purpose); sifted
1/2 tsp of Calumet (baking powder); sifted
1/2 c nuts (walnuts or pecans); chopped
4 oz chocolate (semi-sweet); chopped
5 oz of cream cheese; softened
2 Tbsps butter (unsalted); softened
3 whole eggs
Instructions:
In a mixing bowl, settle the apricots then drench over brandy then let it rest for an hour. Whisk butter with the cheese until it becomes smooth then beat continuously while slowly adding the refined sugar until the texture becomes creamy. Beat in one egg then add in apricots with brandy.
Heat up the oven at over 350 degrees. Coat the inside of an 8 inch square baking pan. Over slow flame, melt the butter. Once half melted, drop the semi-sweet chocolates.
Turn off heat once the mixture is well incorporated. In another bowl, whisk the 2 eggs till it becomes foamy and light then slowly add 3/4 cup of refined sugar while beating continuously until the texture becomes thick. Carefully incorporate the butter-chocolate mixture, vanilla extract, all purpose flour, baking powder, salt, and walnuts.
Place 2/3 of batter onto the baking pan. Spread the apricot-cream-cheese mixture above then spread the 1/3 batter over it. Slowly twirl the batter with a thin rod. Bake 35 to 40 minutes or until the brownie bounces back when pressed gently. Chill before serving.
>> Apricot N’ Chocolate Cream Cheese Brownies Recipe
Raspberry Delight Brownies Recipe
Ingredients:
3 sq of chocolate (unsweetened, 3 oz)
1/2 c of shortening
3 fresh eggs (large)
1-1/2 c of sugar (white)
1-1/2 tsp of vanilla extract
1 c of flour; sifted
1/4 tsp of salt
1-1/2 c of walnuts; chopped
1/3 c of raspberry preserves
For the glaze:
2 Tbsps of butter (unsalted); softened
1 sq of chocolate (unsweetened, 1 oz)
2 Tbsps of corn syrup (light)
2 c of confectioner’s sugar; sifted
1 Tbsp of milk
2 tsps of vanilla extract
Instructions:
Preheat the oven to 325 degrees F. Grease up an 8 inch square baking pan.
To make the brownies, melt the chocolates with the shortening in a bain-marie. Let it cool before blending in the vanilla, salt, eggs, and sugar; then add in the chocolate mix. Carefully add the walnuts.
Transfer the batter onto the pan and bake for at least forty minutes. Remove from the oven and scoop the raspberry preserves on top the warm brownies. Let it cool completely. Cut to squares.
To make the glaze, melt the butter, the unsweetened chocolate, and the syrup. Mix in the milk, the confectioner, and the vanilla extract. Stir until completely mixed. Drizzle over the brownies.
>> Raspberry Delight Brownies Recipe
Fudge Mint Brownies Recipe
Ingredients:
1-1/4 c flour; sifted
1/2 teaspoon baking soda
1/2teaspoon salt
1 c refined sugar
3 Tbsps water
1/2 c butter (unsalted); softened
1-1/2 teaspoons vanilla extract
1-1/2 c mint chocolate chips
3 large fresh eggs
1 c chopped nuts
Instructions:
Preheat the oven up to 325 degrees F. Grease a 13×9x2 inch pan.
Combine the butter, water, and sugar in a saucepan, bring to boil. Take out from the heat then add the mint chips with the vanilla. Whisk the mixture ’til the chocolate melts and texture becomes smooth. Pour the mixture to another (larger) bowl then add the eggs, beating them in individually.
Slowly mix in the mixed flour. Add nuts. Stir till lumps disappear. Pour the batter into the pan. Cook in the oven for at least 30-35 minutes. Chill then serve.
>> Fudge Mint Brownies Recipe
Caramel Oatmeal Brownies Recipe
Ingredients:
1/8 tsp of salt
1/4 tsp of baking soda; sifted
1/3 c flour; sifted
1/2 c of sugar (brown)
1/3 c butter (unsalted); melted
1 c oatmeal
1/4 tsp of salt
1/4 tsp baking soda; sifted
2/3 c flour; sifted
1 oz chocolate (unsweetened)
1/4 c butter (unsalted)
3/4 c refined sugar
1 fresh egg
1 tsp of vanilla extract
2 Tbsps milk
Instructions:
Combine the salt, baking soda together with flour. Put in oatmeal and sugar. Stir to blend. Stir in the butter that has melted already until it becomes crumbly.
Spread into a 8×8x2 baking pan and press down the mixture firmly. Bake in the oven to 350 degrees for ten minutes. Combine the salt, flour, and baking soda in a bowl. Set aside.
Melt the unsweetened chocolate with butter over low heat in a bain-marie. Stir constantly until smooth before removing from the heat. Slowly add in sugar. Beat the eggs.
Make sure to beat all the ingredients well. Mix in mixed flour. Once blended well, pour in vanilla and milk. Pour onto the baked base. Spread evenly.
Cook inside the oven for about 30 to 35 minutes. Chill before cutting to squares.
>> Caramel Oatmeal Brownies Recipe
Chili Brownies Recipe
Ingredients:
3/4 c flour (all purpose); sifted
1 teaspoon baking powder; sifted
1/4 c and 1 tbsp chili powder
1 teaspoon salt
1 1/4 c refined sugar
12 tbsp butter (unsalted); softened
5oz chocolate (bittersweet); chopped
5oz. chocolate (unsweetened); chopped
3 large fresh eggs (RT)
Instructions:
Preheat oven (350 degrees F). Grease a 9 by 13 inch pan and coat it with some flour.
Combine flour, baking powder, chili powder plus salt inside a mixing bowl. Melt the bittersweet chocolate with the unsweetened chocolate and butter inside a bain-marie, stirring constantly. Once half of the mixture melts, take it from heat while stirring continuously allowing all of it to melt compeletely. Put aside until cooled.
Using an automatic mixer, mix melted choco and sugar until it becomes silky and smooth before beating in eggs. Fold the mixed flour until blended well. Spread batter onto pan and cook inside oven for about twenty minutes. Let it cool down for half an hour. Serve promptly.
>> Chili Brownies Recipe
Butterscotch Chip Brownies Recipe
Ingredients:
1 1/4 c flour; sifted
1 1/2 c sugar (brown)
1/8 teaspoon salt
1 teaspoon baking powder (Calumet); sifted
2 Tbsps water
1/4 c butter (unsalted); melted
1/2 c butterscotch (chips or flakes)
2 fresh eggs
2 teaspoons vanilla
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 9 inch square baking pan by spraying a non-stick cooking spray.
Combine the Calumet, brown sugar, salt, and flour. Make sure it is well mixed. Add the eggs, water, margarine, and vanilla. Incorporate well. Pour mixture into the pan and place the chips on top.
Cook inside the oven for about 25-30 minutes. Make sure it is cooled completely before you cut into squares.
>> Butterscotch Chip Brownies Recipe
Chocolate Chunk Brownies Recipe
Ingredients:
1 c butter (unsalted)
8 oz chopped chocolate (bittersweet)
1/2 c flour (all purpose); sifted
3 oz chopped chocolate (unsweetened)
1 1/2 teaspoons baking powder (Calumet); sifted
1/2 teaspoon salt
3 fresh eggs (large)
3 1/4 teaspoon powdered instant coffee (espresso)
1 c and 2 Tbsps refined sugar
1 Tbsp vanilla
6 oz chocolate (semi-sweet);chopped coarsely
1-1/4 c walnuts; chopped and toasted
Instructions:
Preheat the oven up to 350 degrees F. Grease a 9×13x2 Pyrex.
Stir the bittersweet and unsweetened chocolate with the butter in saucepan until melted and smoothened. Take from flame and let it cool for ten minutes. Combine baking powder, salt and flour in one medium-sized bowl. Beat the eggs, sugar, vanilla, and powdered instant coffee with a mixer until mixed well.
Mix in the chocolate mix and whisk until texture is smooth. Mix the flour mix, then stir until lumps disappear. Add walnuts with semi sweet chocolate. Spread the mixture into the pan. Cook in the oven for at least thirty minutes.
>> Chocolate Chunk Brownies Recipe
Black N’ White Frosted Brownies Recipe
Ingredients:
1 large package of fudge brownie mix
1/2 c oil
1/4 c water
2 fresh eggs
1 c chocolate chips (semi-sweet)
2 c chocolate chips (white)
1/2 c pecans; chopped
6 Tbsps of soft butter (unsalted)
6 Tbsps cocoa powder
2 Tbsps corn syrup (light)
2 c confectioner’s sugar
1 teaspoon vanilla extract
4 Tbsps milk
1 c pecans
Instructions:
Grease up a 9 inch square pan. Mix the eggs, oil, water, and fudge mix. Beat well. Mix in chopped pecan nuts, semi-sweet choco chips, as well as a cup of white choco chips. Pour into pan.
Cook in oven at 350 degrees F for at least 30-35 minutes and/or until the center of the cake is almost set. Take out the pan from oven. Garnish the remaining cup of white choco chips onto the cake. Return the cake back in for one minute and/or enough to moisten the choco chips. Set aside to cool.
Whisk vanilla extract, light syrup, cocoa, and butter altogether in one large bowl. Add gradually the milk and the confectioner. Beat until slightly thick or its consistency is enough for spreading.
Spread the icing on top of brownies and top with some more pecan nuts. Refrigerate and serve.
>> Black N’ White Frosted Brownies Recipe
Mexican Brownies Recipe
Ingredients:
For the brownies :
4 oz of chocolate (unsweetened); chopped
1/2 c of butter (unsalted); softened
1 1/4 c of sugar (golden brown)
1/4 teaspoon of salt
1 Tbsp of cinnamon
3 fresh eggs (large)
1 teaspoon of vanilla (extract )
3/4 c of flour (all purpose); sifted
1 c of milk chocolate flakes
For the toppings:
1 c of sugar (golden brown)
1/4 c of whip cream
1 Tbsp of butter (unsalted); softened
3/4 Tbsp of vanilla (extract)
1/2 c of almonds; sliced
Instructions:
Preheat the oven up to 325 degrees F. Grease up a pan and line with aluminum foil. Extend it over the sides.
Turn on the stove and set it on medium-high. Melt the chopped chocolate with the butter onto a saucepan. Stir constantly until the butter and chocolate melts and texture becomes smooth. Set aside and let cool for five minutes.
Mix the salt and sugar together with cinnamon. Add the eggs, beating them well individually and pour in the vanilla. Stir to make the mixture smooth. Add in the all purpose flour, then blend well to make sure the lumps disappear. Fold in the chocolate flakes and mix carefully.
Transfer the mixture into the pan and bake for about thirty-five minutes. Set aside to cool.
For topping, heat the sugar, butter, and whip cream in a saucepan and continuously whisk till the mixture becomes smooth and has come to a boil. Take out from the heat and stir in the vanilla then let it cool for ten minutes. Constantly whisk until texture becomes thick then spread onto the cooled brownie. Garnish with sliced almonds and let the topping set before serving.
>> Mexican Brownies Recipe
Coconut Pecan Brownies Recipe
Ingredients:
3/4 c flaked coconut (sweetened)
3/4 c chopped pecans
1/4 c sugar (brown)
1/8 tsp salt
2 Tbsps butter (unsalted); melted
10 Tbsps butter (unsalted); softened
1-1/3 c sugar; granulated
1-1/2 teaspoon vanilla extract
3 fresh eggs (large)
2/3 c flour (all-purpose); sifted
1/2 c powdered cocoa (unsweetened)
1/2 teaspoon baking powder; sifted
1/2 teaspoon salt
Instructions:
Preheat the oven up to 350 degrees F. Grease a 9 inch square pan. Coat a little flour.
For the topping, combine together the flaked coconut, pecans, brown sugar, salt with melted butter. Mix well.
For the brownies, melt the butter on a low flame. Remove from flame then whisk in vanilla and sugar. Add the eggs individually, beat well. In another bowl, combine the powdered cocoa, salt, flour, and baking powder into the butter mix. Make sure it is well incorporated.
Pour the mixture into the pan. Drizzle with the topping. Cook in the oven for about 30-35 minutes.
>> Coconut Pecan Brownies Recipe
Chocolate Cheesecake Brownies Recipe
Ingredients:
1/2 c of butter (unsalted)
4 squares of chocolate (semi-sweet)
1 c of brown sugar
2 pcs of fresh eggs
3/4 c of flour; sifted
1/4 tsp of baking powder; sifted
1/3 c of pecans; chopped
1/2 c of refined sugar
8 oz of softened cream cheese
2 Tbsps of softened butter (unsalted)
2 Tbsps of milk
2 pcs of fresh eggs
3 squares of chocolate (semi-sweet); chopped finely
1 Tbsp of flour; sifted
1/4 c of refined sugar
1/2 tsp of vanilla extract
1/4 c of whip cream
2 squares of chocolate (semi-sweet)
2 Tbsps of butter (unsalted)
Instructions:
Preheat oven at around three hundred & fifty degrees F. Grease a 9inch equal-sided pan.
Using a saucepan, melt the butter together with chocolate. Set on the side. Whisk eggs with sugar inside a big bowl until the texture becomes light. Mix in flour, baking soda, plus the chocolate mix. Add the pecans. Spread the batter onto the pan.
Whisk the cream cheese together with butter and sugar until it becomes creamy. Mix flour, milk and eggs. Carefully add in the chopped choco and layer over the batter in the pan.
Cook in the oven at 350degrees for about 40 to 45 minutes. Put aside for cooling.
For the frosting, mix the cream, vanilla, together with the sugar onto a pan. Stir continuously while bringing to boil. Turn the heat low and let it simmer in about five minutes. Do not stir. Turn off the heat then add the butter plus chocolate. Whisk till the chocolate melts and mix is a little cooler and texture is a little thick. Pour atop the brownie. Chill then cut to bars.
>> Choco Cheesecake Brownies Recipe
Walnut Coconut Brownies Recipe
Ingredients:
1 1/2 c of flour; sifted
1 1/4 c of sugar (white)
1/3 c of cocoa powder; sifted
1/2 tsp of Calumet powder
2/3 c of shortening
1/2 tsp of salt
2 fresh eggs (large)
1 tsp of vanilla extract
1 Tbsp of corn syrup
5 oz of prunes (baby food); strained
1/2 c of walnuts; chopped
1/2 c of coconut (soft meat); grated
Instructions:
Preheat the oven at 350 degrees F. Grease up a 12×8 inch baking pan.
Combine the flour, sugar, cocoa powder, baking powder, and salt in a mixing bowl. Add in the eggs, vanilla, prunes, and shortening. Beat together with a mixer. Fold in the coconut and half the walnuts.
Transfer the batter into the pan. Place the remaining half walnuts above the batter and bake in the oven (at least 40-45 minutes); then allow to cool before serving.
>> Walnut Coconut Brownies Recipe
Chocolate Brownie Recipe
Ingredients:
4 oz of chocolate (unsweetened); chopped coarsely
6 Tbsps butter (unsalted); softened
2/3 c of flour (all purpose); sifted
2 pinches of salt
1/2 tsp of baking powder (Calumet)
1 c of sugar (white)
2 fresh eggs (large)
1 tsp of vanilla
5 oz chocolate (Lindt, white); cut to half inch size
strawberries (fresh, large)
Instructions:
Preheat the oven at 325 degrees F. Grease up an 8 inch square pan.
Melt the butter with the unsweetened chocolate in a saucepan; stir constantly until smooth then set aside to cool. Combine the flour, Calumet, and salt in a small mixing bowl. Stir the sugar, vanilla, and eggs in another bowl till texture has thickened then add in the chocolate mix then add the flour mix; stir to incorporate well. Fold in the Lindt white chocolates.
Pour the batter onto the pan and bake in the oven for half an hour. Chill then serve.
>> Tuxedo Brownies Recipe
Moist Brownie Recipe – No Bake
Ingredients:
1 c of nuts; chopped finely
1 can of condensed milk (sweetened)
2 oz of chocolate (unsweetened)
2 c of wafer cookies (Vanilla); crushed finely
Instructions:
Grease up a 9 inch square nonstick pan with butter then drizzle with nuts (1/4 cup).
Stir the unsweetened chocolate in a saucepan together with the milk, over medium-low heat saucepan. Stir constantly until melted and the texture becomes thick. Take out from the heat and add the crushed wafer cookies and nuts (1/2 cup). Pour onto the pan and garnish with the remaining nuts (1/4 cup).
>> Moist Brownies Recipe – No Bake
Chocolate Cherry Dipped Fudge Brownies Recipe
Ingredients:
1/3 c cherry-preserves
3/4 c whip cream
8 oz chocolate (bittersweet); chopped
3 oz chopped chocolate (bittersweet)
5 Tbsps butter (unsalted)
2 fresh eggs (large)
3/4 c refined sugar
1/2 teaspoon vanilla
2/3 c flour (all purpose); sifted
1/2 teaspoon baking powder (Calumet); sifted
1/4 teaspoon salt
3/4 c dried tart-cherries
1/3 c choco chips (semi-sweet)
1/4 c cherry-preserves
confectioner’s sugar
Cherries (chocolate-dipped)
Instructions:
Press the preserves in a strainer in to a saucepan, then add the cream. Let it simmer. Take out from the heat then blend in the chocolate until it melts and mixture is smooth.
Preheat the oven up to 350 degrees F. Grease a 7×11 inch pan. Melt butter and the chocolate in a saucepan. Stir constantly until smooth.
Turn off heat. Beat the eggs, vanilla, and sugar in a bowl. Add in the chocolate mix. Combine in the salt, Calumet, plus flour. Blend well.
Fold in the choco chips, cherry preserves and dried cherries. Pour the batter into the pan carefully. Bake for at least thirty-five minutes. Let it cool first before cutting into bars.
Drizzle on top with the warmed sauce and sift confectioner over it and finish with a chocolate dipped cherries on top.
>> Chocolate Cherry Dipped Fudge Brownies Recipe
German Chocolate Brownies Recipe II
Ingredients:
1/3 c butter (unsalted); softened
3 squares of chocolate (unsweetened)
2/3 c flour; sifted
1/2 teaspoon baking powder; sifted
2 fresh eggs (RT)
1/4 teaspoon. salt
1 teaspoon vanilla extract
3/4 c refined sugar
1/3 c butter (unsalted); softened
1/4 c cream (light)
1/3 c brown sugar
1 c coconut; flaked
Instructions:
Preheat the oven up to 325 degrees F. Grease up an 8-inch square baking pan.
Melt together the chocolate and butter in a saucepan. Once melted and smooth, remove from heat. Set it aside, and then let it cool. Combine the salt, flour, and the baking powder in one small mixing bowl. Set it aside.
Beat the eggs in a bowl. Whisk in the sugar then add the choco mix and a teaspoon of vanilla. Add in the mixed flour. Mix thoroughly until lumps disappear.
Pour the mixture into the pan and cook in the oven for at least 15-20 minutes. Let it cool.
For the topping, preheat oven. Whisk the sugar with the butter until creamy. Fold in coconut and light cream. Spread evenly on top of the brownie.
Place inside the oven for a while just enough for the topping to form bubbles. Let it cool before cutting to bars.
>> German Chocolate Brownies Recipe II
Amaretto Almond Brownies Recipe
Ingredients:
1 package (1lb & 3.5oz) of brownie mix (Fudge)
1/2 c canola oil
1 fresh egg
1/3 c of water
4-5 Tbsps Amaretto
3/4 c almonds; chopped
1 package (8oz) cream cheese; softened
1/4 c confectioner’s sugar
1 c of melted choco chips
Instructions:
For brownies, grease up a 9×13 inch baking pan while preheating the oven at 350 degrees.
Mix the brownie mix, oil, water, egg, chopped almonds and 2 tbsps of Amaretto in a bowl. Mix well. Pour onto the pan and bake it for 25 to 35 minutes. Refrigerate to make it cool.
For topping, mix the melted choco chips and the cream cheese. Stir continuously and slowly pour the confectioner. Mix them thoroughly until the mixture becomes smooth. Spread over cold brownies.
You can also garnish it with chopped almonds. Refrigerate then serve.
>> Amaretto Almond Brownies Recipe
White Chocolate Macadamia Brownies Recipe
Ingredients:
6 oz of chopped chocolate (fine-quality, white)
5 Tbsps of butter (unsalted); sliced
2 fresh eggs (large)
1 c of sugar (white)
1 tsp of vanilla extract
1 c of flour (all purpose); sifted
1/4 tsp of salt
1/2 tsp of Calumet powder
1/2 c of chocolate flakes (semi-sweet)
1/2 c of toasted and coarsely chopped macadamia nuts
Instructions:
Preheat the oven at 350 degrees F. Grease up a 9 inch square pan and coat with little flour.
Melt the butter with the chopped chocolate in a bain-marie; stir constantly until texture becomes smooth then remove from the heat and allow to cool. Combine the sugar, vanilla extract, and eggs in a mixing bowl; beat until it becomes thick and a little pale. Add in the melted chocolate.
Combine the salt, flour and Calumet; then add the chocolate mix. Stir until lumps disappear. Fold in chocolate flakes and macadamia. Transfer the batter into the pan and bake for half an hour. Let it cool then serve.
>> White Chocolate Macadamia Brownies Recipe
Best Brownie Recipe
Ingredients:
1 c butter (unsalted)
2 tsps of vanilla extract
2 c refined sugar
3/4 c cocoa
4 fresh eggs
1/2 tsp of baking powder
1 c flour; sifted
1 c nuts; chopped
1/4 tsp of salt
Ingredients:
Preheat the oven up to 350 degrees. Grease up a 9×13 inch baking pan and coat it with a little flour. Melt butter over low heat. Remove from heat.
Mix in vanilla and refined sugar. Beat in eggs individually. Making sure the mixture is well beaten after adding each egg. Beat in baking cocoa. Blend well.
Beat in salt, the sifted flour, and the Calumet. Continue beating until blended well. Mix all nuts in the mixture. Place the mixture onto the baking pan.
Cook inside the oven for at least 30 to 35 minutes and/or till the cake begins to separate against the edges of the baking pan.
>> Best Brownie Recipe
Peanut Butter Swirl Chocolate Brownies Recipe
Ingredients:
For the swirl:
1/2 c of peanut butter (homemade, smooth)
6 ozs of cream cheese; softened
1/3 c of sugar (golden brown)
1 egg (large)
1/2 tsp of vanilla
2 Tbsps of cornstarch
For the brownies:
2 ozs of chopped chocolate (semi-sweet)
6 Tbsps of butter (unsalted)
2 ozs of chopped chocolate (unsweetened)
2 fresh eggs (large)
1 c of refined sugar
1/4 tsp of salt
1 tsp of vanilla
3/4 c of flour (all purpose); sifted
1/2 c of chocolate flakes (semi-sweet)
Instructions:
Preheat the oven up to 350 degrees F. Grease up an 8 inch square pan w/ a nonstick cooking spray.
To make the swirl, beat all the ingredients (using electric mixer) in a medium-sized bowl till blended well and texture becomes smooth. Set aside.
To make the brownies, melt the butter with the semi-sweet chocolate and unsweetened chocolate on a saucepan, stirring constantly till it melts and texture becomes smooth. Take out from the heat and let it cool then beat in the eggs, sugar, salt, and vanilla; blend well. Stir in the all purpose flour and chocolate flakes. Make sure everything is well incorporated.
Pour into the pan a third of the brownie mixture to make a base. Alternately scoop the swirl mixture and the other 2/3 brownie mixture. Make a marble design by running a thin rod through the mixed mixture. Bake for about thirty minutes and let it cool completely before serving.
>> Peanut Butter Swirl Chocolate Brownies Recipe
Chocolate-Espresso Brownies Recipe
Ingredients:
3 Tbsps instant coffee powder (espresso)
5 oz chocolate (bittersweet); chopped
2 Tbsps hot water
10 Tbsps butter (unsalted); softened
1/2 c flour (all purpose); sifted
1/4 c toasted and ground hazelnuts
4 Tbsps powdered cocoa (unsweetened)
1-1/4 c refined sugar
4 fresh eggs (large)
2 teaspoons vanilla
confectioner’s sugar
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 13×9x2 inch pan and line the bottom and two sides using aluminum foil. Butter the foils.
Dilute 2 Tbsp of powdered espresso using 2 Tbsp hot water. Mix in the butter and chocolate. Stir continuously atop low flame. Remove from heat when melted already. Combine nuts, 2 Tbsp of powdered cocoa, and flour into a little bowl.
Mix 1 1/4 c of sugar, vanilla, and eggs in bowl. Combine with the flour mix and the chocolate mix. Blend well. Spread the mixture into the pan and cook in the oven for at least thirty minutes. Let it cool before covering it and freezing in the freezer for thirty minutes.
Lift the brownie then peel the foil. Slice into squares. Mix 1 Tbsp of powdered espresso plus 2 Tbsp powdered cocoa into a little bowl. Dust the cocoa mix onto the brownie. Serve without chilling.
>> Chocolate-Espresso Brownies Recipe
White Chocolate and Pecan Brownies Recipe
Ingredients:
3 oz of chopped chocolate (unsweetened)
3/4 c of butter (unsalted); softened
1/2 c of sugar (golden brown)
1/2 c of sugar (white)
3 fresh eggs (large)
3/4 c flour (all purpose); sifted
6 oz of white chocolate; cut to 3/4 inch size
1 c of pecans; chopped coarsely
confectioner’s sugar
Instructions:
Preheat the oven at 350 degrees F. Grease up a 13×9 inch pan and line the base with foil. Lightly coat pan sides with flour.
Melt the chopped chocolate on a bain-marie; stir constantly until smooth then set aside to cool. Beat the butter inside a large mixing bowl till it becomes fluffy and light. Slowly add the golden brown sugar then the white sugar; beat till blended well.
Stir in the chocolate mix and add the eggs by beating them in individually. Add in the flour; stir until incorporated well. Fold in the chopped pecans and white choco.
Pour the batter onto the pan and bake for twenty minutes. Let it cool completely before cutting to squares. Sift confectioner over the brownies. Serve.
>> White Chocolate and Pecan Brownies Recipe
Turtle Brownies Recipe
Ingredients:
For the brownie:
3/4 c and 2 Tbsps of flour (all purpose); sifted
2 pinches of salt
1/4 tsp of baking powder (Calumet)
4 squares of chopped chocolate (semi-sweet, 4 oz)
1 squares of chopped chocolate (unsweetened, 1 oz)
1/2 c of butter (unsalted); sliced
1 c of sugar (brown)
1 tsp of vanilla extract
2 fresh eggs (large)
For the caramel-pecan:
1/3 c of corn syrup (light)
3/4 c of sugar (granulated)
3 Tbsps of water
1/3 c of heavy cream
1-1/2 c of pecans
1 tsp of vanilla extract
pinch of salt
chocolate (semi-sweet); melted
Instructions:
Preheat the oven at 350 degrees F. Grease up a 9 inch square pan then coat with little flour.
To make the brownie, combine together the baking powder, the salt, and the flour in one mixing bowl. Stir the butter with the chocolates using a saucepan; stir constantly until melted and also smooth. Take the saucepan out from the heat then allow to cool. Add the vanilla and sugar; then beat in the eggs individually.
Combine the chocolate mix with the flour mix. Stir continuously till lumps disappear. Transfer the batter onto the pan.
To make the caramel-pecan, place the water, corn syrup, salt, and sugar inside a saucepan; stir constantly and bring to boil for ten minutes. Take the saucepan out from the heat then gently add the vanilla and heavy cream. Fold in the pecans then gently spread onto the prepared batter inside the pan.
Bake for half an hour and let it cool. Cut to bars.
To make the topping, scoop the melted chocolate inside a bag pipe and pipe over the brownies. Refrigerate for about four hours then serve.
>> Turtle Brownies Recipe
Toffee Brownies Recipe
Ingredients:
For the brownie:
6 oz of chopped chocolate (unsweetened)
3/4 c of butter (unsalted); softened
4 tsp of instant powder (espresso)
4 eggs (large)
2 c of sugar (white)
1 1/2 tsps of vanilla
1 c of flour (all purpose); sifted
2 pinches of salt
For the toppings:
6 oz of cream cheese; softened
1 Tbsp of whip cream
1 1/2 tsps of vanilla
6 Tbsps of confectioner’s sugar; sifted
1 1/3 c of Almond Roca; chopped
Instructions:
Preheat the oven at 350 degrees F. Grease up a 13×8 inch Pyrex dish and coat with little flour.
To make the brownies, melt the butter, chopped chocolate, as well as instant coffee powder inside a bain-marie; stir constantly until melted and smooth then place on the side to slightly cool. Whisk the eggs on a large mixing bowl then slowly add in the sugar. Stir in the vanilla, followed by salt. Pour in the chocolate mix; add the flour then stir to incorporate well.
Transfer the mixture onto the dish and bake for half an hour. Let it cool completely.
To make the topping, place the vanilla, whip cream, plus cream cheese in a food processor and blend. Add in the sugar then spread the topping on top the brownies. Garnish with chopped Almond Roca.
>> Toffee Brownies Recipe
Smores Brownies Recipe
Ingredients:
1 pkg of Fudge Brownie Mix (Duncan Hines)
1-1/2 c of mini marshmallows
2/3 c of chocolate flakes
10 crackers (Graham); cut into half
Instructions:
Preheat the oven at 350 degrees F. Grease the base of a 9 inch square pan.
Follow the instructions given to make the brownie mix. After baked, place mini marshmallows with the chocolate flakes over hot brownies. Place back in the oven and let the toppings melt. Align the graham atop the melted toppings then press gently. Let it cool.
>> Smores Brownies Recipe
Apricot Chocolate Brownies Recipe
Ingredients:
1/2 c butter (unsalted); softened
2 blocks of chocolate (unsweetened)
2 whole eggs (RT)
1 teaspoon of vanilla extract
3/4 c refined sugar
3 Tbsps brandy (Apricot)
1/4 tsp iodized salt
1/2 c of choco chips
1/2 c of apricot jam
1/2 c flour; sifted
1/2 c of dried organic apricots; cut to same size as with the chocolate chips
Instructions:
Prepare an 8-inch square baking pan, greased lightly. Melt the butter using a bain-marie together with chocolate. Beat the eggs together with refined sugar then add the vanilla extract and 1tbsp of brandy.
Add the butter-chocolate mixture and slowly add flour while beating continuously. Carefully add the choco chips together with dried apricots. Place half of the batter into the baking pan. Add 2 tbsps of brandy and apricot jam into the other half of the batter.
Blend then pour onto the baking pan with batter. Place pan inside a frozen-food locker for an hour and bake it at 350 degrees F for about 45-50 minutes
>> Apricot Chocolate Brownies Recipe
Banana Chocolate Lo-Cal Brownies Recipe
Ingredients:
1/3 c cocoa powder (unsweetened)
1/4 c powdered milk (nonfat, dry)
1/4 tsp of iodized salt
1/4 tsp of baking soda
1 c refined sugar
1 big banana (ripe)
1 tsp of vanilla extract
1/4 c of buttermilk
2 fresh eggs (large, whites only)
1 c of flour; sifted
Instructions:
Preheat the oven at 350 degrees. Spray cooking oil on a 9 inch pan.
In a bowl mix flour, powdered milk, cocoa powder, salt, and baking soda. Puree the banana, egg whites, vanilla, refined sugar, and buttermilk in the processor till the texture becomes smooth.
Mix in the powder mixtures into the puree, pulse to blend. Place the mixture into the pan. Cook in the oven for at least twenty five minutes. Set aside to cool before cutting into 2-inch square.
>> Banana Chocolate Lo-Cal Brownies Recipe
Fudgy Peanut Brownies Recipe
Ingredients:
1 c butter (unsalted)
1-1/4 c choco chips (semisweet)
3 oz chocolate (unsweetened); chopped
3 fresh eggs (large)
1 c and 2 Tbsps refined sugar
1-1/2 Tbsps coffee granules (instant)
1 Tbsp vanilla
2/3 c flour (all purpose); sifted
1-1/2 tsps baking powder (Calumet); sifted
1/2 tsp of salt
1/2 c nuts (salted); chopped
10-oz peanut-butter chips
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 9 inch square pan.
Melt the unsweetened and semi-sweet choco chips in a saucepan with butter. Place over medium-low heat. Stir continuously until mixture becomes smooth. Turn off the heat. Together, beat the eggs, vanilla, coffee, and sugar in a bowl till well incorporated.
Add in the choco mixture and whisk. Set aside allowing the mixture to turn lukewarm. Mix the flour, salt and baking powder in a bowl. When combined well, add in the cooled choco mixture.
Combine well until lumps disappear. Fold in the nuts and peanut-butter chips. Transfer the mixture into the pan and bake for about thirty-five minutes.
>> Fudgy Peanut Brownies Recipe
Coffee Cinnamon Brownies Recipe
Ingredients:
2 c flour (all-purpose); sifted
2 c refined sugar
1 c butter (unsalted); softened
4 Tbsps powdered cocoa; sifted
1 c brewed coffee (strong)
1/2 c buttermilk
2 beaten fresh eggs
1 teaspoon cinnamon (ground )
1 teaspoon baking soda
1 teaspoon vanilla (extract)
1/2 c margarine
4 Tbsps powdered cocoa; sifted
4 c confectioner’s sugar; sifted
1 teaspoon cinnamon (ground)
3 Tbsps milk
1 teaspoon vanilla extract
Instructions:
Preheat the oven up to 350 degrees F. Butter a 9 by 13 inch pan.
Mix sugar and flour in a bowl. Using a saucepan, let the margarine, coffee and cocoa boil. Add the mixed flour then blend well. Put in baking soda, eggs, cinnamon, vanilla, and buttermilk in the mixed flour. Blend well.
Pour batter into pan and bake in about thirty-five minutes or when the brownie separates from pan sides.
For frosting, Melt the margarine in a saucepan. Slowly add the sugar, cocoa, vanilla and milk. Whisk the mixture. Drizzle over brownies.
>> Coffee Cinnamon Brownies Recipe
Peppermint Patty Brownies Recipe
Ingredients:
1-1/2 c of melted butter (unsalted)
3 c of refined sugar (white)
1 Tbsp of vanilla extract
5 fresh eggs
2 c of flour; sifted
1 c of cocoa powder; sifted
1 teaspoon of salt
1 teaspoon of baking powder (Calumet)
24 York Peppermint patties (1-1/2 inches)
Instructions:
Preheat the oven (350 degrees F). Grease up a 13×9 inch metal pan.
Stir butter, vanilla, and the sugar in a mixing bowl. Add in the eggs. Blend it well then mix in the cocoa powder, flour, salt, and Calumet. Make sure the ingredients are well incorporated then get two cups of the mixture and place it on the side.
Transfer the remaining mixture onto the pan. Place the patties over the batter and scoop the two cups of batter evenly on top. Bake for at least 50 to 55 minutes. Make sure it is completely cooled before cutting into bars.
>> Peppermint Patty Brownies Recipe
Chocolate Marble Brownies Recipe
Ingredients:
2 c of flour; sifted
1 teaspoon of baking powder; sifted
1/2 tsp of salt
1/3 c hot or boiling water
2 squares of chocolate (2 oz. each)
1/4 c refined sugar
1/2 c refined sugar
3/4 c shortening
1 c sugar (brown)
2 tbsp milk
3 fresh eggs
1 teaspoon vanilla extract
1 c of coconut; shredded
Instructions:
Grease a 9×9x2 baking pan. Combine baking powder, salt and flour. Stir the two squares of chocolate, 1/4 cup of refined sugar plus 1/3 cup of heated water on a bain-marie. Remove from heat when melted.
Beat the sugars and shortening to make it creamy. Beat in milk and eggs. Slowly add in mixed flour. Make sure there are no lumps. Fold in vanilla and coconut.
Pour batter to pan. Pour over chocolate mix using a circular pattern, and then use a rod to twirl through batter to form a marble design. Cook inside the oven 375 degrees F for about 25 to 30 minutes. Set aside to cool. Cut to squares prior to serving.
>> Chocolate Marble Brownies Recipe
Vanilla Chocolate Chip Brownies Recipe
Ingredients:
2 1/4 c of flour (unsifted)
1/2 tsp of salt
2 1/2 tsp of baking powder (Calumet)
3/4 c of butter (unsalted); softened
1 1/4 c of sugar (white)
1 1/4 c of sugar (brown)
1 tsp of vanilla extract
3 fresh eggs (large)
12 oz of chocolate flakes (or chips)
Instructions:
Preheat the oven at 350 degrees F. Grease up a 15×10 inch pan.
Combine the Calumet, salt, and flour altogether in one mixing bowl; place on the side. Beat together the white sugar, vanilla extract, butter, and brown sugar until the mixture is creamy then add in the eggs by beating them individually. Slowly add the flour mix. Fold in chocolate flakes.
Transfer the batter onto the pan and bake for 35-40 minutes. Let it cool then cut to squares.
>> Vanilla Chocolate Chip Brownies Recipe
Kahlua Mudslide Recipe
Ingredients:
1/2 tsp of salt
1/2 tsp of baking powder; sifted
2/3 c butter (unsalted); softened
1-1/2 c refined sugar
3/4 c walnuts; chopped coarsely
1 Tbsp Vodka
2 c flour (all-purpose); sifted
2 Tbsps liqueur (Irish cream)
3 fresh eggs
3 Tbsps Kahlua
1-1/4 c confectioner’s sugar
4 oz chocolate (unsweetened)
4 Tbsps Kahlua
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 13×9 inch pan.
Combine the salt, flour, and baking powder into a bowl. Stir the chocolate and butter on a pan over medium-low heat until melted. Remove from heat. Beat the sugar (refined) and eggs in a mixing bowl ’til texture becomes light.
Whisk in the choco mix, flour mix, vodka, Kahlua, and liqueur (Irish cream). Incorporate well. Carefully add the walnuts. Spread batter in the pan and bake for about twenty-five minutes. Let the brownie cool.
For glaze, beat the Kahlua with the confectioner until texture becomes smooth.
>> Kahlua Mudslide Recipe
Pineapple Brownies Recipe
Ingredients:
1-1/2 c of flour; sifted
1 tsp of baking powder (Calumet)
1/2 tsp of ground cinnamon
1/2 tsp of salt
3/4 c of butter (unsalted); softened
3 fresh eggs
1-1/2 c of refined sugar
1 tsp of vanilla extract
1 c of pineapple (crushed); drained well
2 sq of melted then cooled chocolate (2 oz)
1/2 c of nuts; chopped
Instructions:
Preheat the oven at 375 degrees F. Grease a 12×8x2 inch baking pan.
Combine the flour, Calumet, cinnamon, and salt; set aside. Whisk the eggs, beating them individually then add in vanilla extract. Combine the two mixtures until lumps disappear.
Transfer some batter (one cup) in another bowl and add in crushed pineapples then set aside. Mix the chocolate into the batter with the chopped nuts. Incorporate well.
Pour a cup and a half of chocolate batter onto the pan and spread over the pineapple batter. Scoop the other chocolate batter atop the pineapple batter. Spread evenly and bake for at least 40 to 45 mins. Chill then serve.
>> Pineapple Brownies Recipe
Peanut Butter and Chocolate Brownies Recipe
Ingredients:
For the chocolate:
1 c of butter (unsalted); softened
2 c of refined sugar
2 tsp of vanilla extract
4 fresh eggs
1-1/2 c of flour; sifted
3/4 c of cocoa powder (unsweetened); sifted
1/2 tsp of salt
1 tsp of baking powder (Calumet); sifted
1 c peanut butter (chips)
For the peanut butter:
1/3 c of butter (unsalted); softened
3/4 c of peanut butter
2 Tbsps of flour; sifted
1/3 c of refined sugar
3/4 tsp of vanilla extract
2 fresh eggs (large)
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 9×13 inch baking pan.
To make the choco batter, whisk butter as well as sugar till it becomes creamy. Combine the fresh eggs, beating individually then pour in vanilla extract and make sure to combine well with the choco batter.
Combine the cocoa powder, salt, and sifted flour onto a medium-sized mixing bowl. Once well mixed, slowly add onto sugar mix and incorporate well. Fold in chips.
To make peanut-butter batter, whisk the peanut butter onto a medium-sized mixing bowl until it becomes smooth then add in sifted flour and refined sugar; combine them well. Then, add in eggs and vanilla extract. Incorporate well.
Transfer half of the choco batter onto the pan and spread evenly on top the peanut-butter batter. Place the other half of the choco batter onto the peanut-butter batter and form a marble design by swirling a thin rod inside the batter. Bake it for at least 40 to 45 minutes. Chill then serve.
>> Peanut Butter and Chocolate Brownies Recipe
The Best Blonde Brownies Recipe
Ingredients:
1/2 c of butter (unsalted); softened
1 c of sugar (brown)
1 fresh egg
1/4 tsp of baking powder (Calumet)
1 c of flour; sifted
pinch of salt
pinch of baking soda
3/4 c of walnuts; chopped
1 c of chocolate flakes (semi-sweet)
Instructions:
Preheat oven at 350 degrees F. Grease up a 7×11 inch pan and coat with little flour.
Beat the sugar and butter until creamy; add in the egg and beat well. Mix in the flour, salt, and baking powder. Fold in the nuts then the chocolate flakes.
Pour the batter onto the pan and bake for about 20-25 minutes.
>> The Best Blonde Brownies Recipe
Creme De Menthe Espresso Brownies Recipe
Ingredients:
1 c butter (unsalted); melted
2 tsps of vanilla extract
4 pcs of fresh eggs
2 c refined sugar
1 c all-purpose flour; sifted
3/4 c of cocoa powder; sifted
1/2 tsp of baking powder; sifted
1/4 tsp of salt
2 tsp of espresso granules (instant coffee)
1 c nuts; ground
2 c confectioner’s sugar; sifted
1/2 c butter (unsalted)
2 Tbsps liqueur (Creme De Menthe)
1 c choco chips
Instructions:
Preheat the oven up to 350 degrees F. Butter a 9×13 inch baking pan.
Combine the melted butter, coffee granules, vanilla, and sugar. Beat and add all eggs individually. Make sure to beat the eggs roughly after adding each egg. Add in baking cocoa. Whisk it well.
Mix in salt, flour, and baking powder. Fold in nuts. Make sure everything is well incorporated. Pour mixture into baking pan and cook for about 30 to 35 minutes and/or until the cake begins to separate from pan sides.
For frosting, combine the confectioner’s sugar, butter, and creme de menthe. Blend them well and refrigerate. Spread the frosting atop brownies. Garnish with choco chips and chill before serving.
>> Creme De Menthe Espresso Brownies Recipe
Black Russian Brownies Recipe
Ingredients:
4 blocks (1 oz each) chocolate (unsweetened)
1 c butter; softened
4 lightly beaten eggs
1-1/2 teaspoon vanilla extract
1-1/2 c refined sugar
2 Tbsps Vodka
1/3 c Kahlua
1-1/3 c flour; sifted
1/4 tsp baking powder (Calumet)
1/2 teaspoon salt
Instructions:
Grease the bottom layer of a 9 by 13 inch pan and line it with wax paper.
Slowly melt the butter and chocolate over slow flame. Remove from heat once blended. In a bowl, whisk the eggs then combine the vanilla and sugar. Put in the cooled choco mix with the vodka and the Kahlua. MIx the salt, flour, and Calumet until well incorporated. Add in the chocolate mix and whisk until well blended. Pour into the pan.
Cook in oven at 350 degrees for about 25-30 minutes or until the cake bounces back when pushed gently. NOTE: NO OVERBAKING. Set aside to cool.
>> Black Russian Brownies Recipe
Almond Joy Brownies Recipe
Ingredients:
1 c and 2 tbsp flour; sifted
1/2 tsp of iodized salt
1/2 c Crisco
2 (4.5 tbsp each) (Almond Joy)
1c of refined sugar
1tsp of vanilla extract
2 whole eggs
Instructions:
Preheat the oven to 350 degrees F. Grease up a 9 inch square pan.
Chop Almond Joy then melt these with Crisco on a saucepan above an almost boiling water while continuously stirring. Blend well. Add and mix the refined sugar with vanilla. Beat one egg first before adding the second.
Make sure the eggs are beaten well. Sift flour & iodized salt together and add to the wet ingredients & mix them thoroughly.
Place the mixture onto the pan and bake for at least 25 to 30 minutes or you can also check by touching it gently on the middle of the brownie. If it comes back up then it’s done.
>> Almond Joy Brownies Recipe
Low Carb Brownies Recipe
Ingredients:
1/2 c of butter (unsalted); softened
2 fresh eggs
1 square (1-oz) chocolate (unsweetened)
2 tsps of chocolate extract
2 Tbsps of soy flour
2 Tbsps of water
1/2 c walnuts; chopped coarsely
8 small packs artificial sweetener
3 Tbsps of cream of cocoa (creme de cacao)
Instructions:
Preheat oven to 325 degrees F. Grease a 1 1/2 quart pan.
Whisk butter until creamy then add the eggs individually. Beat thoroughly. Melt and stir together water, chocolate, and chocolate extract in a bain-marie. Combine the choco mix, the walnuts, soy flour, and sweeteners to the butter mixture. Incorporate well.
Add in more sweeteners if desired. Pour the mixture onto pan and bake for fifteen minutes.
>> Low Carb Brownies Recipe
Fudgy Brownies Recipe
Ingredients:
1-1/2 c flour (all purpose); sifted
2 teaspoons baking powder; sifted
1 teaspoon salt
6oz chocolate (unsweetened); chopped
1 c butter (unsalted); softened
2-1/4 c refined sugar
5 fresh eggs (large)
2 teaspoons vanilla extract
1 c walnuts; chopped
1/2 c butter (unsalted); softened
1/4 c powdered cocoa (unsweetened)
2 oz chocolate (unsweetened); chopped
1 teaspoon vanilla extract
4 Tbsps milk
2 c confectioner’s sugar
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 9×13x2 inch pan.
Combine the all purpose flour, baking soda, and salt altogether in one bowl. Melt the chocolate and butter in a saucepan above slow flame. Remove from heat and set aside. Beat together the vanilla, eggs and sugar. Add in the choco mixture.
Mix well. Then add the mixed flour. Fold in the nuts. Make sure all are well incorporated. Transfer the mixture into the pan and bake for about thirty minutes. Set aside to cool.
Melt the chocolate and butter in a saucepan. Continue stirring. Once melted, beat in the vanilla extract, powdered cocoa, and 2 tbsp milk. Stir. Add the confectioners’sugar, then mix what is left of the milk in order to make the mixture smooth.
>> Fudgy Brownies Recipe
Cappuccino Brownies Recipe
Ingredients:
4 oz chocolate (good quality, bittersweet); chopped
6 Tbsps butter (unsalted);Cut to pieces
3/4 c refined sugar
1 tbsp instant coffee powder (espresso), diluted in 1/2 Tbsp hot water
2 fresh eggs (large)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 c flour (all purpose); sifted
1/2 c chopped walnuts
4 oz softened cream cheese
1/2 teaspoon ground cinnamon
3 Tbsps butter (unsalted); softened
1/2 teaspoon vanilla extract
3/4 c sifted powdered sugar
1 Tbsp butter (unsalted); softened
1/4 c heavy cream
3 oz chocolate (good quality, bittersweet)
2 1/4 teaspoon instant coffee powder (espresso), diluted in 1/2 Tbsp hot water
Instructions:
Preheat the oven up to 350 degrees F. Grease an 8 inch square pan then coat with a little flour.
Melt the butter, chocolate, plus espresso in a saucepan atop low flame. Constantly stir until it becomes smooth. Remove from the heat. Let the mixture cool before adding the vanilla plus sugar. Stir.
Beat in the eggs individually. Blend well. When the texture becomes smooth (and glossy), add in the salt, as well as flour. Add walnuts. Stir. Pour the mixture into the pan.
Bake for 22-25 minutes. Allow it to cool.
Beat the butter together with the cream cheese using an automatic mixer until it becomes fluffy and light. Beat in the cinnamon, vanilla together with the powdered sugar until well combined. Scoop the frosting onto the brownies. Spread evenly. Refrigerate for an hour to make the frosting firm.
Melt the chocolate, butter, espresso, and cream in a bain-marie. Stir constantly until it becomes smooth. Remove from flame. Allow it to cool. Drizzle over the frosting. Before serving, chill the brownies.
>> Cappuccino Brownies Recipe
Chocolate Brownies Recipe
Ingredients:
1-1/2 c butter (unsalted); cut to pieces
12 chopped chocolate (good quality, bittersweet);
6 fresh eggs (large)
1-1/4 c cake flour; sifted
1 c and 2 Tbsp powdered cocoa (unsweetened)
1/2 teaspoon salt
3 c refined sugar
Instructions:
Preheat the oven up to 350 degrees F. Grease a 13×9x2 inch pan then coat a little flour on it.
In a bain-marie, melt the butter together with the chocolate. Stir constantly until texture becomes smooth. Take from heat and mix in the eggs, add each individually. Combine the powdered cocoa with the flour before adding into the batter.
Add salt and sugar. Mix well. Spread the mixture into the pan; then cook in the oven for 40-45 minutes. Let it cool, Cut into bars.
>> Chocolate Brownies Recipe
Brownie Cookies Recipe
Ingredients:
1/2 c softened butter (unsalted)
1-1/4 c refined sugar
3 fresh eggs (large)
5 oz melted chocolate (unsweetened)
2 teaspoons vanilla (extract)
1/2 c flour (all-purpose); sifted
12 cookies (Oreo); chopped coarsely
Instructions:
Preheat the oven up to 325 degrees F. Line the bottom and sides of a 10 inch square pan using a foil. Lightly grease foil.
Using a mixer, beat the sugar and butter in a bowl until it becomes fluffy and light. Beat in eggs, individually. Make sure it is well blended. Stir in vanilla and melted choco.
Beat in flour using a mixer. Then fold Oreo cookies using a spatula. Spread the mixture onto the pan. Cook inside the oven for about 40-45 minutes. Chill and cut to bars.
>> Brownie Cookies Recipe
Rocky Road Brownies Recipe
Ingredients:
6 Tbsps of butter (unsalted); sliced
2 oz of chopped chocolate (unsweetened)
4 oz of chopped chocolate (bittersweet)
1 c of sugar (white)
2 fresh eggs (large)
3/4 c of flour (all purpose); sifted
1 c of mini marshmallows
1 c of walnuts; coarsely chopped
1/2 tsp of salt
Instructions:
Melt the butter together with unsweetened choco and 1/2 of the bittersweet choco in a saucepan; stir constantly until texture becomes smooth then take out from the heat. Let it cool for ten minutes then add the sugar; stir. Add the eggs individually; beat until texture is smooth or glossy. Mix in the salt, and the flour until well incorporated.
Place half cup of the mixture in another bowl. Transfer the remaining mixture onto the pan then bake for twenty minutes. Meanwhile the base is cooking, mix marshmallows, walnuts, and the other 1/2 of the bittersweet choco into the half cup of mixture in the bowl.
Take out the half-baked brownie from the oven. Pour over the mixture onto the half-baked layer. Return the pan then continue to bake for about 8 minutes or marshmallows become slightly golden. Let the brownies cool completely then cut into bars.
>> Rocky Road Brownies Recipe
Low Fat Brownies Recipe
Ingredients:
7 Tbsps of butter (unsalted); softened
3/4 c of cocoa powder (unsweetened); sifted
2 c of refined sugar
1 1/2 tsps of vanilla extract
1 fresh egg (large)
5 egg whites (large)
1 c of flour (all-purpose); sifted
2 Tbsps of walnuts; chopped finely
Instructions:
Preheat the oven to 325 degrees F. Spray a vegetable cooking oil over a 9 inch square pan.
Melt the cocoa powder and butter in a saucepan. Stir constantly until melted. Take out from the heat then whisk in vanilla end refined sugar. Beat in the egg whites and the egg.
Beat till thoroughly blended. Mix in the flour till lumps disappear. Pour onto the pan. Evenly drizzle the walnuts on the batter. Cook in the oven for about thirty-five minutes. Let it cool before cutting to squares.
>> Low Fat Brownies Recipe
Chocolate Pudding Brownies Recipe
Ingredients:
6 Tbsps softened butter (unsalted)
2 fresh eggs (large)
2/3 c refined sugar
1 tsp of vanilla extract
1/4 c milk
1/2 c flour; sifted
1 pkg pudding mix (chocolate)
1/2 teaspoon baking powder; sifted
1/2 c chopped nuts
1/4 teaspoon Salt
confectioner’s sugar
Instructions:
Preheat oven up to 350 degrees F. Grease a 9×9x2 inch pan.
Whisk in sugar and butter until creamy. Add in vanilla, eggs, and milk. Combine the pudding mixture, salt, baking powder, plus flour. Add the flour mixture to the cream mixture. Make sure the ingredients are well incorporated. Fold in the nuts. Bake for about 25-30 minutes. Let cool. Dust confectioner’s sugar on top.
>> Chocolate Pudding Brownies Recipe
Golden Brown Sugar Recipe
Ingredients:
2 c flour; unsifted
2 teaspoons baking powder; sifted
3/4 c butter (unsalted); softened
1 teaspoon salt
3/4 c sugar (brown)
3/4 c refined sugar
3 fresh eggs
1 teaspoon vanilla
2 c choco chips or flakes
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 15×10x1 inch pan.
Combine the baking powder, salt and flour in a mixing bowl. Set it aside. Beat together the sugar (brown), refined sugar, vanilla extract, and butter until creamy. Next, add the eggs. Beat individually and blend well.
Slowly add the mixed flour. Mix thoroughly until lumps disappear. Fold in the choco chips. Pour into the pan and bake in the oven for about 30-35 minutes.
>> Golden Brown Sugar Recipe
Double Chocolate-Cherry Brownies Recipe
Ingredients:
3/4 c butter (unsalted)
6oz chocolate (unsweetened); chopped coarsely
2-1/2 c refined sugar
4 fresh eggs (RT)
1 fresh egg yolk from a large egg
1-1/2 teaspoons vanilla
1 cup and 2 Tbsps flour (all purpose); sifted
1/2 teaspoon almond
1 teaspoon ground cinnamon(McCormick)
1 c dried prunes (Bing cherries); chopped
1 c choco chips (semisweet)
Instructions:
Preheat the oven up to 350 degrees F. Grease a Pyrex and coat with flour.
Melt the chocolate and butter in a saucepan. Place it over slow flame. Stir continuously until texture becomes smooth. Turn off heat and add the eggs individually then add yolk. Pour the vanilla extract and almond extract. This is to be followed by cinnamon, as well as flour.
Mix well until lumps disappear. Fold in the cherries or prunes and chips. Pour the mixture into the pan and bake for at least thirty-five minutes.
>> Double Chocolate-Cherry Brownies Recipe
Fruitcake Brownies Recipe
Ingredients:
1 c and 2 Tbsps butter (unsalted)
9 oz chocolate (semisweet); chopped
3 fresh eggs (large)
1-1/2 oz chopped chocolate (unsweetened)
1 c & 2 Tbsps refined sugar
1-1/2 teaspoons vanilla
1c flour (all purpose); sifted
1/4 tsp of salt
1 tsp of baking powder
1/2 c of walnuts; chopped
1/3 c of dried apricots; chopped
1/3 c of dried figs; chopped
1/3 c of stoned dates; chopped
1/3 c of currants or sour cherries (dried)
8 oz of cream cheese; softened
1/4 c butter (unsalted); softened
1 Tbsp vanilla
2 c confectioner’s sugar; sifted
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 13×9x2 inch Pyrex dish.
Mix the unsweetened and semi-sweet chocolates with the butter in a saucepan. Whisk over slow flame till melted and smooth. Set aside to cool. Beat the eggs and sugar in a mixing bowl with the use of a mixer. Once it becomes pale and slightly thick, add in the choco mixture with the vanilla .
Combine the baking powder, salt, and flour in a mixing bowl. Mix the flour mixture with the chocolate. Fold in dried apricots, figs, dates and walnuts. Spread the mixture onto the pan and bake for thirty-five minutes. Set aside to cool.
Place the cream cheese, vanilla , and butter in the food processor. Pulse until texture becomes smooth. Add the confectioner’s and blend. Afterward, spread evenly over the cooled brownies. Place inside the refrigerator to chill. Serve in bars.
>> Fruitcake Brownies Recipe
Cinnamon-Chocolate Brownies Recipe
Ingredients:
1/2 c flour (all purpose); sifted
1/8 teaspoon salt
1 1/2 teaspoon cinnamon
6 oz chocolate (semisweet); chopped
3/4 c butter (unsalted); diced
4 fresh eggs (large)
1 c refined sugar
1 1/2 tsp vanilla
1 c walnuts; chopped
6 oz chopped chocolate (semisweet)
3 Tbsps butter (unsalted); softened
2 Tbsps whip cream
Instructions:
Preheat oven up to 350 degrees F. Grease an 8 inch square pan then coat using flour.
Combine the flour, ground cinnamon, and salt in a bowl. Melt the butter and chocolate in a bain-marie. Remove from heat. Place the chocolate mixture above a cool water.
Beat sugar and eggs in a bowl ’til it thickens then add vanilla. Whisk in the mixed flour. Slowly add the chocolate mixture to the egg mix and beat until well combined. Fold in the walnuts.
Spread the mixture onto the pan. Cook in the oven for at least thirty-five minutes. For the ganache, whisk the semi-sweet chocolate, butter, and whipping cream over low flame until dissolved then smooth. Drizzle over the brownies and chill to set the ganache. Cut into squares.
>> Cinnamon-Chocolate Brownies Recipe
Brownies with Cream Cheese Swirl Recipe
Ingredients:
3 oz of cream cheese; softened
2 Tbsps of butter (unsalted); softened
1 fresh egg (large)
1/2 teaspoon vanilla extract
1 Tbsp flour (all purpose); sifted
1/4 c refined sugar
6 oz of chopped baking chocolate (sweet, Baker’s German’s)
3 Tbsps butter (unsalted); softened
2 fresh eggs (large)
1/2 c refined sugar
1/2 c flour (all purpose); sifted
1/4 teaspoon salt
1/2 teaspoon baking powder; sifted
1/4 teaspoon of almond extract
1 c choco chips (semisweet)
1/4 c nuts (walnuts); chopped
2 teaspoons of vanilla extract
Instructions:
Preheat the oven up to 350 degrees F. Grease up an 8 inch square non-stick pan. Beat the butter with the cream cheese inside a mixing bowl with an automatic mixer. Wait till it becomes fluffy and light then slowly add the sugar then beat well.
Add in the egg and blend well. Add in the vanilla and flour. Set aside. Whisk butter and chocolate in a saucepan atop a low flame.
Remove from heat once it becomes smooth. Allow it to cool. In another bowl, beat the eggs and sugar with the use of an automatic mixer until it becomes a little thick. Add in the baking flour, soda plus salt.
Bring in the chocolate mix and add the vanilla extract and almond extract. Add the walnuts and choco chips. Stir.
Pour into the non-stick pan 1/2 of the choco batter. Spread over the cream cheese mix over the choco batter. Scoop the remaining choco batter atop the cream cheese mix. Then gently twirl through the batter using a thin rod to make a marbled design.
Finally, bake for at least 30-35 minutes or until the toothpick inserted in the cake would come out clean. Allow it to cool. Cut to bars.
>> Brownies with Cream Cheese Swirl Recipe
Rum-Raisin Chocolate Brownies Recipe
Ingredients:
1 c of raisins
1/4 c of dark rum
3/4 c of butter (unsalted); softened
4 oz of chocolate (unsweetened)
2 c of sugar (white)
4 fresh eggs (large)
3/4 c flour (all purpose); sifted
1 c of chocolate flakes (semi-sweet)
Instructions:
Preheat the oven at 350 degrees F. Grease up a 13 by 9 by 2 inch pan.
In a bowl, soak the raisins with the rum until it becomes plump.
Melt the butter with the chocolate on a saucepan above medium-low heat till it becomes smooth. Take out from the heat and let it cool for a while. Beat in the eggs, and sugar. Add in the soaked raisins with the liquid and the flour; stir until lumps disappear. Fold in chocolate flakes.
Spread the mixture onto the pan and bake for at least twenty minutes. Let it cool before cutting to squares and serve.
>> Rum-Raisin Chocolate Brownies Recipe
Butterscotch Chocolate Brownies Recipe
Ingredients:
1/2 c flour; sifted
1/4 c refined sugar
1/4 teaspoon salt
1/2 teaspoon baking powder; sifted
2 fresh eggs (large)
2 pkgs butterscotch pudding mix (3-5/8 oz each)
1/3 c cream (light)
1/4 teaspoon vanilla
3/4 c choco chips (semisweet)
Instructions:
Preheat oven to 325 degrees F. Grease a 9×9x2 inch baking pan.
Combine the flour, sugar, salt, and baking powder. In another bowl, whisk the eggs until the texture becomes so thick then add in the mixed flour. After all is well incorporated, add in the choco chips. Stir. Pour the batter into the pan.
Then, bake for at least 35-40 minutes. Let it cool. Cut into squares
>> Butterscotch Chocolate Brownies Recipe
Fudgy Toffee Brownies Recipe
Ingredients:
3/4 c butter (unsalted); cut to 1inch
12 oz choco chips (semi-sweet)
5oz chocolate (unsweetened); chopped coarsely
4 fresh eggs (large)
1 3/4 c refined sugar
3/4 c flour (all purpose); sifted
1 1/4 c toffee bits (English)
3/4 c almonds (whole); toasted and chopped coarsely
2/3 c whip cream
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 9 inch square pan and line with aluminum foil on the bottom pan and sides. Butter the foil.
Melt the 4 oz of chocolate (unsweetened) and 6 oz choco chips, with the butter in a saucepan over medium-low heat. Stir until melted and until mixture becomes smooth. Take out the pan from the heat. Add the sugar. Stir. Then add the flour and eggs.
Mix in one cup of toffee bits. Mix thoroughly till lumps disappear. Transfer batter into the pan and bake for about forty-five minutes. Let it cool for fifteen minutes. Gently push down the top of the brownie with a spatula to make it even or level.
Heat the whipping cream in a saucepan and let it simmer, then add the remaining 6 oz of choco chips, as well as one oz of chocolate (unsweetened). Whisk until it becomes smooth then pour on top of the brownies.
Garnish with the remaining toffee bits and whole almonds. Chill before serving.
>> Fudgy Toffee Brownies Recipe
Chocolate-Walnut Brownies Recipe
Ingredients:
1 c butter (unsalted); softened
6 oz. chocolate (unsweetened); chopped
1 teaspoon vanilla extract
4 fresh eggs (large)
2 c refined sugar
1/2 c flour (all purpose); sifted
1/2 teaspoon salt
1/2 c walnuts; chopped coarsely
Instructions:
Preheat the oven up to 325 degrees F. Grease a 13 by 9 by 2 inch pan.
Stir chocolate and butte in a saucepan atop a low flame. Stir continuously until texture becomes smooth. Remove from heat and let it cool. Beat the sugar, and eggs with a mixer until fluffy and light.
Whisk in the cooled chocolate mix, salt, and vanilla. Add in flour and beat until well blended. Spread the mixture onto the pan and top it with the walnuts. Cook in the oven for thirty-five minutes.
>> Chocolate-Walnut Brownies Recipe
Chocolate Chip Brownies Recipe
Ingredients:
19.8 oz fudge brownie mix
2 fresh eggs (large)
1/2 c oil
1/4 c liqueur for coffee
9 oz choco chips or flakes (semi-sweet)
1 c nuts (pecans); chopped
Instructions:
Preheat the oven up to 350 degrees F. Grease a 9 inch square pan.
Combine the brownie mixture, oil, liqueur, and eggs until well blended. Fold in the choco chips with the nuts. Pour the batter into the pan. Finally, bake at least thirty-five minutes.
>> Chocolate Chip Brownies Recipe
Orange Cheesecake Brownies Recipe
Ingredients:
For the cheesecake:
1 pkg of softened cream cheese (8 oz)
1/3 c of refined sugar
3/4 tsp orange peel or zest (fresh); grated finely
1 fresh egg (large)
1 Tbsp of flour (all-purpose); sifted
For chocolate:
6 Tbsps butter (unsalted); cut to pieces
2 oz of chopped chocolate (unsweetened)
2 oz. of chopped chocolate (bittersweet, fine quality)
1 c of refined sugar
1 tsp of vanilla extract
2 fresh eggs (large)
2/3 c of flour (all-purpose); sifted
1/2 tsp of salt
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 9 inch square pan and coat with little flour.
To prepare the cheesecake mix, combine the softened cream cheese, the orange zest, and the refined sugar in one mixing bowl. Whisk in the egg till blended well and add in the all purpose flour.
To prepare the chocolate mix, melt the chocolate and butter over medium-low heat in a saucepan; stirring constantly until melted and texture becomes smooth.Take out from the heat and let it cool for ten minutes before adding the vanilla extract and refined sugar. Add the eggs, beating them well individually till mixture has smoothened and glossed. Mix in the salt and all-purpose flour till well combined.
Pour the chocolate mixture onto the pan evenly and scoop cheesecake mix over the chocolate mixture. Twirl a thin rod through the mixture to form a marbled design. Bake in the oven for about fifty minutes. Chill then serve.
>> Orange Cheesecake Brownies Recipe
Bourbon Pecan Brownies Recipe
Ingredients:
5 oz chocolate (semi-sweet)
1/2 c butter (unsalted); softened
2 lightly beaten eggs (large)
3/4 c refined sugar
4 tbsp bourbon
1 teaspoon vanilla extract
3/4 c flour (all-purpose); sifted
1/4 teaspoon baking powder (double-acting); sifted
1 c pecans;chopped,toasted
salt
4 oz chocolate (semi-sweet) or 3 oz chocolate (white)
1 tbsp butter (unsalted); softened
1 c powdered sugar; sifted
2 oz chocolate (semi-sweet or white); melted
3 tbsp milk
Instructions:
Preheat oven to 350 degrees. Grease an 8 inch pan then coat it with a little flour.
With a low flame, melt chocolate and butter in saucepan. Stir until mixture has been smoothened. Remove from heat and set aside to cool. Using a mixer, whisk eggs together with refined sugar together until it becomes pale and thick then mix in vanilla and bourbon. Sift flour, a dash of salt and baking powder. Add into egg mix then combine well.
Mix in chocolate mix with pecan nuts. Make sure everything is well incorporated. Pour out the mix into pan. Bake ’til it lightly pulls away from pan sides (at least 25-30 minutes). Set aside to cool.
Liquify chocolate and butter in saucepan atop low flame. Stir continuously until it becomes smooth. Remove from heat and then let it cool. In a big bowl, whisk powdered sugar and slowly add milk allowing it to create a reasonable spreading thickness.
Lay frosting atop brownies then pour melted choco. Let it stand to allow frosting to harden a bit. Cut into squares before serving.
>> Bourbon Pecan Brownies Recipe
Chocolate Mint Brownies Recipe
Ingredients:
2 oz chocolate (unsweetened); chopped
1/2 c butter (unsalted); cut to pieces
12 oz mint chocolate chips
1/2 teaspoon vanilla extract
1 c refined sugar
2 fresh eggs (large)
2/3 c flour (all-purpose); sifted
1/2 teaspoon salt
Instructions:
Preheat the oven up to 350 degrees F. Grease a 9 inch square pan. Coat with some little flour.
Melt the unsweetened choco’and butter together with the half cup of mint choco chips atop low flame. Stir constantly until texture becomes smooth. Remove from flame and set aside to cool for ten minutes. Add in vanilla and sugar.
Beat in each egg individually. Blend well. Whisk in salt, flour and a cup of mint choco chips. Pour batter onto the pan. Bake for about 25-30 minutes. Chill then serve.
>> Chocolate Mint Brownies Recipe
Butterscotch Brownies Recipe
Ingredients:
1/2 c butter (unsalted); melted
2 c sugar (brown)
2 fresh eggs
1 1/2 c flour; sifted
1 tsp vanilla extract
2 teaspoon baking powder
Instructions:
Preheat the oven up to 350 degrees F. Combine all the ingredients. Make sure to mix them well. Pour batter in a baking pan. Cook inside the oven for at least 35-40 minutes. Set aside to cool well. Cut into squares.
>> Butterscotch Brownies Recipe
Blondie Brownies with Chocolate Chips Recipe
Ingredients:
2-2/3 c all purpose flour; sifted
2-1/2 tsps baking powder; sifted
1/2 teaspoon salt
2/3 c butter (unsalted)
3 fresh eggs
2-1/2 c sugar (brown)
1 c walnuts; chopped
1 c choco flakes or chips (semi-sweet)
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 15×10x1 inch pan.
Combine baking powder, salt and flour in a bowl. Put aside. Slowly melt butter over low heat and add sugar. Remove from the heat and let it cool down for at least 12 minutes.
Beat the fresh eggs and add to the melted butter mixture. Blend thoroughly. Mix in all dry ingredients, together with the choco chips and nuts until all is well incorporated. Spread the mixture into the pan; and then bake for about 25 to 30 minutes
>> Blondie Brownies with Chocolate Chips Recipe
Grand Marnier Brownie Kisses Recipe
Ingredients:
1/2 c of butter (unsalted); softened
4 oz of chocolate (unsweetened); chopped
2 tsps of orange skin or peel; grated
1-1/4 c refined sugar
1 tsp of vanilla
3/4 c flour (all purpose); sifted
3 fresh eggs
1/4 tsp of salt
1/2 c of whip cream
1 tsp of orange rind; grated
3 Tbsps of orange liqueur (Grand Marnier)
5 1/2 oz of chocolate (bittersweet); chopped
Instructions:
Preheat the oven up to 325 degrees F. Grease an 8 inch square pan and line with a foil.
Stir chocolate (unsweetened) and butter in a saucepan above medium-low heat until texture becomes smooth. Set aside to slightly cool. Beat in the orange rind, salt, sugar, and vanilla into the chocolate mix. Add the eggs, whisk individually.
Gradually add the flour. Whisk. Pour the mixture into the pan and bake for at least thirty-five minutes. Let it cool thoroughly.
For topping, heat the orange rind and whipping cream in a saucepan and let it simmer. Take out from the heat and whisk in the chopped bittersweet chocolate until it becomes smooth. Mix in the liqueur. Refrigerate to make it thick.
Whisk before scooping on top the brownies. Chill then serve.
>> Grand Marnier Brownie Kisses Recipe
German Chocolate Brownies Recipe I
Ingredients:
1 pkg. Brownie Mix (Fudge)
1 fresh egg
1/2 c vegetable oil
1/2 c water
1 c sour cream
1can frosting (coconut pecan)
1/2 c mini choco chips (semi-sweet)
1/2 c pecans; chopped
Instructions:
Preheat the oven up to 350 degrees F. Grease only the base of a 9×13 inch baking pan.
Combine the water, fudge mix, egg, and oil altogether in one mixing bowl. Softly beat the mixture. Make sure there are no lumps. Fold in sour cream and frosting. Make sure everything is well incorporated.
Pour the mixture on the baking pan and drizzle on top the choco chips and pecans. Bake for at least 40-45 mins.
>> German Chocolate Brownies Recipe I
No-Cholesterol Brownies Recipe
Ingredients:
1 c of flour (all purpose); sifted
1-1/2 c of refined sugar
3/4 c of powdered cocoa (unsweetened); sifted
1/4 teaspoon of salt
1 teaspoon of baking powder (Calumet)
4 egg-whites; well beaten
3/4 c of canola oil
2 teaspoons of vanilla extract
2/3 c of walnuts; chopped
Instructions:
Preheat the oven up to 350 degrees F. Grease up an 8 inch square baking pan.
Using a mixing bowl, combine together the all purpose flour, refined sugar, powdered cocoa, salt, and baking powder. Add the egg whites, vanilla extract and canola oil. Blend well and fold in chopped walnuts.
Pour batter onto the pan and bake for at least thirty minutes. Take out the hot pan from the oven and cover the brownies with aluminum foil. Refrigerate for 24 hours.
>> No-Cholesterol Brownies Recipe
Pumpkin Chocolate Brownies Recipe
Ingredients:
2/3 c of sugar (brown)
2 fresh eggs
2 Tbsps of canola oil
1/2 c of pumpkin (canned)
1 tsp powdered cocoa (unsweetened); sifted
1 c of flour (all purpose); sifted
1 tsp of Calumet powder
1/4 tsp of salt
1/2 tsp of cinnamon (ground)
1/2 tsp of ground Jamaica pepper (allspice)
1/4 tsp of nutmeg (ground)
1/2 c of miniature chocolate (semi-sweet)
Instructions:
Preheat the oven to 350 degrees F. Grease up an 11×7 inch baking pan.
Using a mixer, beat together the pumpkin, sugar, canned pumpkin, oil, one egg, and one egg white. Blend well and add the Calumet, powdered cocoa, cinnamon, Jamaican pepper, salt, nutmeg, and flour. Beat until texture becomes smooth. Fold in the mini chocolates.
Spread the batter onto the baking pan and bake for at least 15-20 minutes. Let it cool before cutting into bars.
>> Pumpkin Chocolate Brownies Recipe
Double-Chocolate Almond Brownies Recipe
Ingredients:
1/3 c almonds; sliced and toasted
1/4 c flour (all-purpose); sifted
1/2 teaspoon of baking powder; sifted
2oz chocolate (unsweetened)
1/4 c butter (unsalted)
1/2 c refined sugar
1/2 tsp vanilla extract
1 fresh egg (large)
1/3 c choco chips (semi-sweet)
pinch of salt
Instructions:
Preheat the oven up to 375 degrees F. Grease an 8×4x3 inch pan then line sides and bottom w/ foil.
Combine the baking powder, salt, and flour. Melt the butter with (unsweetened) chocolate in the bain-marie. Stir continuously until texture is smooth then remove from the heat then add vanilla and sugar, whisking continuously.
Beat in the egg and almonds. Pour in choco chips and mixed flour till well blended. Incorporate them well. Pour the mixture into the pan.
Bake for about 20-25minutes. Set aside to cool. Lift brownies from pan, peel the foil and serve.
>> Double-Chocolate Almond Brownies Recipe
Homemade Brownie Recipe
Ingredients:
A tsp of salt
A tsp of baking powder; sifted
2/3 c powdered cocoa (unsweetened); sifted
2-1/4 c refined sugar
1/2 c pecans; chopped
1-1/4 c flour (all-purpose); sifted
Instructions:
Pour the refined sugar in a dry jar, then press firmly. Put in cocoa and also press firmly. Next, pour the pecans. Make sure they are well-layered inside the jar.
Sift the flour, salt and baking powder. Pour inside the jar then seal. Grease a 9 by 13-inch pan.
In a big bowl, empty the contents of the jar. Mix well. Put butter and eggs. Blend the batter well and pour contents into the pan.
Finally, bake with oven temperature of 350 degrees F for around 30 mins. Let it cool and cut up into bars.
>> Brownies in a Jar Recipe
Chocolate Graham Cracker Brownies Recipe
Ingredients:
4 fresh eggs (large)
1/2 c sugar; granulated
4 tbsp water
1/2 teaspoon salt
3/4 teaspoon vanilla extract
1 c wafer crumbs (chocolate)
1/2 c choco chips (semisweet)
1/2 c sugar (brown)
1/4 c butter (unsalted); melted then cooled
1/3 c pecans; chopped
1 c Graham crumbs
Instructions:
Preheat oven to 350 degrees. Grease an 8-inch square pan. Mix two eggs with the sugar, 1/4 teaspoon salt, 2 tablespoon of water, together with 1/4 teaspoon of vanilla. Whisk until smooth. Mix in crushed wafer, choco chips with 1/8 cup of butter.
Mix the 2 tablespoons of water, remaining eggs, remaining vanilla, brown sugar, and salt using a separate bowl. Add in Graham crumbs, pecan nuts and 1/8 cup of butter. Alternately pour the two mixtures into the square pan. Then using a thin rod, twirl into batter forming a marble.
Bake for forty minutes. Let it cool before cutting to squares
>> Chocolate Graham Cracker Brownies Recipe
Zucchini Brownies Recipe
Ingredients:
1/2 c of canola oil
1 1/2 c of sugar (white)
2 tsps of vanilla
2 c of flour (all purpose); sifted
1/2 c of powdered cocoa (unsweetened); sifted
1 1/2 tsps of baking soda
1 tsp of salt
2 c of zucchini; chopped
1/2 c of walnuts; chopped
6 Tbsps of powdered cocoa (unsweetened); sifted
1/4 c of margarine
2 c of powdered sugar; sifted
1/4 c of milk
1/2 tsp of vanilla
Instructions:
Preheat the oven at 350 degrees F. Grease up a 9 by 13 inch pan and coat with a small amount of flour.
Combine sugar, oil, and vanilla inside a mixing bowl. Combine flour, powdered cocoa, salt, and baking soda in another bowl, and add it to the vanilla and sugar mix. Add in walnuts and zucchini.
Transfer the batter onto the pan and bake inside the oven for half an hour. Let it cool.
Melt margarine with powdered cocoa inside a saucepan. Let it cool before adding the vanilla, confectioner, and milk. Stir to incorporate and make it smooth. Drizzle on top the brownies and cut to bars.
>> Zucchini Brownies Recipe
Coconut Butterscotch Brownies Recipe
Ingredients:
2 c flour (all-purpose); sifted
1 1/2 Tbsps baking powder (Calumet); sifted
2 c sugar (brown)
1/4 teaspoon salt
1/2 c flaked coconut
1/2 c pecans; chopped
1/2 c butterscotch flakes (or chips)
2 fresh eggs; beaten
3/4 c butter (unsalted), softened
2 teaspoons vanilla extract
Instructions:
Preheat the oven at 350 degrees F. Grease a 9×13 baking pan.
Combine the flour, baking powder, salt, and sugar altogether in one mixing bowl. Stir in the vanilla, eggs, with the butter. Mix well until lumps disappear. Fold in the pecans, coconut, with the butterscotch flakes (or chips). Pour the mixture into the pan. Cook in the oven for about 20-25 minutes.
>> Coconut Butterscotch Brownies Recipe
Passover Brownies Recipe
Ingredients:
2-1/2 c of refined sugar
5 fresh eggs
1-1/4 c of canola oil
1-1/2 c of powdered cocoa (unsweetened); sifted
1-1/4 c of matzo cake meal
1-1/4 c of walnuts; chopped
Instructions:
Preheat the oven up to 325 degrees F. Grease up a 9×13 inch baking pan.
Beat together the refined sugar and the eggs then add the canola oil. Stir in the powdered cocoa and the matzo cake meal. Incorporate well and fold in walnuts.
Bake it in the oven (at least 30 to 35 minutes). Let it cool completely before cutting to squares. Serve.
>> Passover Brownies Recipe
Sambuca Brownies Recipe
Ingredients:
2 oz of chopped chocolate (unsweetened)
1/2 c of butter (unsalted); sliced
2 fresh eggs (large)
1 c of sugar (white)
4 Tbsps of Sambuca
1/4 tsp of baking powder (Calumet)
3/4 c and 1 Tbsp of flour (all purpose); sifted
1/2 tsp of salt
1/2 c of toasted nuts
Instructions:
Preheat the oven at 350 degrees F. Grease up an 8 inch square pan then coat with little flour.
Melt the chopped chocolate with the butter inside a bain-marie; stir constantly until melted and smooth. Take out from the heat and allow to cool.
Beat the eggs with a mixer until texture becomes thick then add the cooled chocolate mix and the Sambuca. Combine the salt, flour, and Calumet in one large mixing bowl and add into the batter; blend well.
Pour the batter onto the pan then place the nuts on top. Bake for about half an hour. Let the brownies cool before serving.
>> Sambuca Brownies Recipe
Capuccino Brownies with Espresso Sauce Recipe
Ingredients:
1/2 c whole coffee beans (espresso)
2/3 c whipping cream
1/8 teaspoon nutmeg
5 oz chocolate (Lindt, white); chopped
3/4 c butter (unsalted); softened
4 1/2 oz chopped chocolate (unsweetened);
1 1/2 c refined sugar
1 Tbsp coffee powder (instant, espresso)
1/2 teaspoon cinnamon
3 fresh eggs (large)
3/4 c flour (all purpose); sifted
1/2 c hazelnuts; chopped and toasted
3 oz chocolate (bittersweet);chopped
Confectioner’s sugar
choco curls (Bittersweet)
Instructions:
(NOTE:The sauce can be prepared ahead, a day at most. Just melt the sauce atop low flame before use.)
Place the espresso beans and cream in a saucepan. Place it over medium heat. Let it simmer. Take away from the heat then steep for at least 30-35 minutes. Strain it into a saucepan. Place above low flame. Add in the chocolate until the mixture becomes smooth. Stir lightly. Mix in the nutmeg.
Preheat the oven to 350 degrees F. Wrap the insides (bottom and sides) of a 9 inch square pan using aluminum foil. Grease up the foil and coat with a little flour.
Combine the butter, chopped chocolate, instant espresso powder and ground cinnamon in a saucepan atop low flame. Stir constantly until it becomes smooth. Allow to cool before whisking in sugar with the eggs. Add flour, nuts and chocolate.
Pour into the pan and bake for 30-35 minutes. Allow it to cool.
Remove brownies from the pan. Remove the foil before cutting to squares. Top the brownie with bittersweet choco curls and drizzle the mildly heated sauce above the brownie before sifting the confectioners’ on it.
>> Capuccino Brownies with Espresso Sauce Recipe
Chocolate Cake Brownies Recipe
Ingredients:
4 oz chocolate (unsweetened)
4 tbsp butter (unsalted); softened
1 tbsp and 1 tsp light corn syrup
3/4 c refined sugar
2 fresh eggs (large)
2 teaspoon vanilla
1/4 c milk
1/2 c flour (all purpose); sifted
1/2 teaspoon baking powder; sifted
1/2 c nuts; chopped
a pinch of salt
Instructions:
Preheat oven up to 350 degrees. Grease an 8 inch pan then place wax paper on the bottom
Melt chocolate inside a bain-marie. Remove from heat once melted to let it cool. In another bowl, whisk butter and make it creamy. Mix in corn syrup and sugar.
Blend well to ensure the absence of lumps. Add each egg individually, whisking them well. Mix in milk and vanilla. Add melted choco into mixture. Beat until mixture becomes smooth and/or thick.
Combine fbaking powder, flour with salt before stirring in into choco mixture. Blend well. Bake for at least 20 minutes ot half an hour.
>> Chocolate Cake Brownies Recipe
Peppermint Brownies Recipe
Ingredients:
1/2 c of butter (unsalted); softened
2 oz of baking chocolate (semi-sweet)
2 fresh eggs
1 c of refined sugar
1/4 teaspoon of salt
7/8 c of flour (all purpose); sifted
1/2 teaspoon of baking powder (Calumet); sifted
1/2 c of broken Andes mints
1/2 teaspoon of peppermint extract
Instructions:
Preheat the oven (350 degrees F). Grease up an 8-inch square baking pan.
Combine the salt, flour, and Calumet in one mixing bowl; set is aside. Stir the chocolate and butter in a pan over medium-low heat; stir constantly until melted and texture becomes smooth. Take out from the heat allow to cool.
In a large bowl, beat the eggs till it becomes light. Add the chocolate mix, peppermint extract, and refined sugar; mix well. Add the mixed flour and add the Andes mints. Pour batter onto the pan then bake inside the oven for about twenty-five minutes.
>> Peppermint Brownies Recipe