Quick Brownies Recipe
Ingredients:
1 c of chocolate drink (hot)
3/4 c of sugar (white)
1 c of flour (all purpose); sifted
1 tsp of Calumet powder
5 ml of vanilla
2 beaten eggs
6 Tbsps of butter (unsalted); melted
6 oz of chocolate flakes (semi-sweet)
Instructions:
Preheat the oven up to 350 degrees F. Grease up an 8 inch square pan.
Mix together the chocolate drink mix, flour, sugar, and Calumet powder in a mixing bowl. Add in the butter, vanilla, and eggs; mix well. Fold in the chocolate flakes.
Transfer the batter onto the pan and bake for half an hour. Let it cool then serve.
>> Quick Brownies Recipe
Banana Brownies Recipe
Ingredients:
1 c of butter; softened
6 bananas (ripe)
3/4 c refined sugar
3 c flour; sifted
3/4 c sugar (brown)
1 teaspoon vanilla extract
3 whole eggs
2 teaspoon of baking soda
1 teaspoon of salt
1 c of choco flakes or chips
Instructions:
Preheat the oven up to 350 degrees F. Grease up a 13×9-inch pan.
Beat the butter until creamy. Stir in the vanilla, eggs, sugars, and bananas. Add the salt, flour, and baking soda. Combine in half of the choco flakes. Pour onto the pan. Spread atop the other half choco flakes.
Bake for about 5 or 6 minutes. Twirl the softened flakes on top with a small spatula and cook in the over for another 25 to 30 minutes. Refrigerate before cutting into bars.
>> Banana Brownies Recipe
Snicker Bar Brownies Recipe
Ingredients:
1 pkg of Cake Mix (German Chocolate)
3/4 c of margarine; melted
2/3 c of condensed milk (sweetened)
1 bag of Snickers (large); sliced
Instructions:
Preheat oven at 350 degrees F.
Combine the cake mixture, milk (condensed), and butter. Pour half the batter onto a 9 by 13 inch pan then bake for ten minutes. Place the sliced Snickers above the crust. Slowly spread the other half batter over the Snickers then bake again for twenty minutes; chill then serve.
>> Snicker Bar Brownies Recipe
Chocolate Passover Brownies Recipe
Ingredients:
6 oz chocolate (bittersweet); chopped
3 fresh eggs (large)
1/2 c butter (unsalted); cut to pieces
1/8 teaspoon salt
1 c refined sugar
3/4 c matzo cake meal
2 teaspoon zest from an orange (fresh); grated
3/4 c walnuts; chopped coarsely
2 Tbsps powdered cocoa (unsweetened)
3 Tbsps refined sugar
2 oz chocolate (bittersweet); chopped
6 Tbsps butter (unsalted); cut to pieces
1/3 c Concord
16 walnut halves
Instructions:
Preheat the oven up to 350 degrees F. Grease a 9 inch square pan then line the sides and bottom with foil. Butter the foil.
Stir butter and chocolate in a bain-marie. Take from flame once melted. Set aside and let it cool. Beat the sugar, eggs, plus salt into a bowl using a mixer until texture becomes thick.
Mix chocolate in three batches. Mix in the matzo, nuts, and zest. Blend well. Pour the mixture in the pan then cook in the oven for about 25-30 minutes.
For the glaze – stir the wine, cocoa, with sugar in a medium-sized saucepan, while whisking once in a while and let it boil and simmer for two minutes. Add in the chocolate then whisk mix until dissolved. Turn off the heat then add butter until texture becomes smooth. Place the bowl over lots of ice and continue stirring ’til glaze thickens.
Drizzle the glaze atop the brownies then garnish the walnuts. Cut to squares.
>> Chocolate Passover Brownies Recipe
Raspberry Hazelnut Brownies Recipe
Ingredients:
1/3 c of raspberry preserves
3 1/2 oz of chopped chocolate (unsweetened)
10 Tbsps of butter (unsalted); sliced
1 c of refined sugar
1/4 tsp of almond extract
1 tsp of vanilla extract
4 pinches of salt
3/4 c of flour (all purpose); sifted
1/2 tsp of Calumet powder
2 fresh eggs (large)
1/2 c of toasted hazelnuts; peeled then chopped finely
Instructions:
Preheat the oven at 350 degrees F. Grease up a 9 inch square pan and coat with small amount of flour.
Stir the raspberry preserves in a bowl until it becomes smooth. Set it aside.
Melt the chocolate with the butter into a saucepan above medium-low heat; stir constantly until texture is smooth. Take out from the heat and let cool for ten minutes then mix in vanilla, almond extract, and sugar. Beat in the eggs individually until well incorporated.
Combine together the Calumet, the flour, and the salt until mixed well. Add it to the chocolate mix and blend well until lumps disappear.
Pour 1/2 of the mixture onto the pan and spoon the preserves evenly on top to make another layer then carefully pour over the other 1/2 of the chocolate mix. Place the hazelnuts on top of the batter then bake for at least 25-30 minutes.
>> Raspberry Hazelnut Brownies Recipe
Raspberry Cheesecake Brownies Recipe
Ingredients:
For the batter:
2 oz of chopped chocolate (unsweetened)
4 oz of chopped chocolate (bittersweet, fine-quality)
1/2 c of butter (unsalted); softened
1-1/4 c of sugar (white)
3 fresh eggs (large)
1-1/2 tsps of vanilla extract
3/4 c of flour (all purpose); sifted
3/4 tsp of salt
For the topping:
2/3 c of sugar (white)
8 oz of cream cheese; softened
2 tsps of lemon juice (fresh)
1 fresh egg (large)
1/2 tsp of vanilla extract
2 Tbsps of flour (all purpose); sifted
1/4 tsp of salt
1-1/2 c of raspberries (fresh or frozen)
1 Tbsp of sugar (white)
powdered sugar
Instructions:
Preheat oven up to 350 degrees F. Grease up a 13×9 inch pan.
To make the brownie, melt the bittersweet and unsweetened chocolates and butter using a bain-marie; stir constantly until melted and smooth. Mix in the eggs and the sugar; beat the eggs individually and add salt and vanilla extract. Mix in the flour till lumps disappear. Transfer the batter onto the pan.
To make the topping, get a mixing bowl, then beat the cream cheese in it together with the sugar. Do this until the texture becomes light, as well as fluffy. Stir in the lemon juice, salt, egg, and vanilla. Mix in the flour; mix well until lumps disappear.
Pour the topping on top of the brownie batter and garnish with raspberries and drizzle sugar then bake for about 35-40 minutes. Chill overnight and cut to squares then sift over powdered sugar.
>> Raspberry Cheesecake Brownies Recipe
Bisquick Fudge Brownies Recipe
Ingredients:
A tsp of vanilla extract
1/4 c margarine
1 c of baking mix (Biscuit)
1 fresh egg; beaten
2 c choco flakes
350 g sweetened milk (condensed)
Instructions:
Preheat the oven at 350 degrees F. Grease up a 9 by 13 inch pan.
Melt a cup of choco flakes with the margarine above low flame. Stir until the mixture is well blended. Turn off the heat. Mix in the biscuit baking mix, vanilla, milk (condensed) and egg.
Add the remaining cup of choco flakes. Pour into the baking pan. Cook in the oven for about 20-25 minutes and/or till brownies separate from pan sides. Set aside to cool.
>> Bisquick Fudge Brownies Recipe
Peanut-Butter Brownie Recipe
Ingredients:
A tsp of vanilla extract
1-1/4 c of refined sugar
1/2 c of butter (unsalted); softened
2/3 c of flour (all-purpose); sifted
1/2 tsp of baking powder; sifted
1/2 tsp of salt
2 oz. of chocolate (unsweetened); chopped
1/2 c of peanut-butter (chunky)
3 fresh eggs (large)
3 oz. chocolate (bittersweet, fine-quality); finely chopped
Instructions:
Preheat the oven up to 350 degrees F. Grease and layer flour on a 9 inch square pan.
Stir the chocolate in a bain-marie until melted. Remove from heat and set aside to cool. Beat the sugar and butter with a mixer until mix becomes light and/or fluffy then mix in the eggs individually. Blend well; add in vanilla.
Combine flour, salt, plus baking powder then whisk into the butter mix until lumps disappear. Pour half of the mixture into another bowl. Fold in peanut butter in one bowl, then whisk in melted choco in the another bowl. Add chocolate.
Place the peanut butter mix in the pan. Layer the chocolate mixture above the peanut butter mix. Cook in the oven for 35-40 minutes.
>> Peanut-Butter Brownie Recipe
Double Chocolate Mocha Brownies Recipe
Ingredients:
3/4 c butter (unsalted)
5 oz chocolate (unsweetened); chopped coarsely
2 c refined sugar
1 Tbsp espresso powder (instant)
1 teaspoon vanilla extract
4 large fresh eggs
1/2 teaspoon salt
1 c flour (all-purpose); sifted
3/4 c choco chips (semisweet)
Instructions:
Preheat the oven up to 375 degrees F. Grease a 15×10x1 inch pan. Line it with aluminum foil. Grease the foil with butter.
Melt the butter and the chocolate (unsweetened) in the bain-marie. Once melted, remove from the heat then whisk. Add the vanilla, espresso, salt, and sugar. Add the eggs individually.
Whisk mixture until texture becomes smooth. Combine the choco chips and the flour on the other mixing bowl; add into the batter. Stir ’til lumps disappear. Pour the batter into the pan. Cook in the oven for about 18-20 minutes.
>> Double Chocolate Mocha Brownies Recipe
Rich Fudge Brownies Recipe
Ingredients:
1 c of sugar (white)
2 fresh eggs
2.5 ml of vanilla extract
2 oz melted chocolate (unsweetened)
1/4 c of canola oil
1/2 c of nuts; chopped
2/3 c cake flour; sifted
1/4 tsp of salt
Instructions:
Preheat the oven at 350 degrees F. Grease up an 8 inch square pan.
Combine together the oil and the oil. Beat in the eggs until textute becomes smooth and light. Mix in the vanilla, nuts, and melted unsweetened chocolate.. Slowly add the flour with the salt; mix until lumps disappear.
Transfer batter into the pan and bake for about half an hour.
>> Rich Fudge Brownies Recipe
Best Basic Fudge Brownies Recipe
Ingredients:
4 bars (4 oz) chocolate (unsweetened); broken into bits
3/4 c butter; unsalted
2 c refined sugar
1-1/2 teaspoon vanilla extract
3 fresh eggs
1 c flour; sifted
1 c nuts; chopped
Instructions:
Preheat the oven at 350 degrees F. Grease up a 9×13 inch pan. Melt the butter and the chocolate over low heat, stirring continuously until the mixture becomes smooth. Remove from heat.
Stir in the refined sugar until blended well. Mix in the vanilla and eggs. Make sure it is all is well incorporated before adding the nuts and flour. Continue stirring until all the ingredients are blended well.
Pour onto the pan. Cook in the oven for about 30 to 35 minutes and/or till the cake bounces back when pushed gently.
>> Best Basic Fudge Brownies Recipe
Raspberry Truffle Brownies Recipe
Ingredients:
3/4 c of butter (unsalted); softened
4 oz of chopped chocolate (unsweetened)
3 fresh eggs (large)
2 c of sugar (white)
1/3 c of raspberry preserves
3 Tbsps of berry liqueur (Chambord)
1 c of flour (all purpose); sifted
1/4 tsp of salt
1 c of chocolate flakes (semi-sweet)
confectioner’s sugar
Instructions:
Preheat the oven at 350 degrees F. Grease up a 9 inch diameter springform pan by spraying with a nonstick vegetable oil spray.
Over slow flame, stir the chocolate and butter in a saucepan; stir constantly until melted and smooth then take out from the heat. Beat in the eggs, sugar, liqueur, and preserves. Mix in the salt and flour. Blend well until lumps disappear then fold in chocolate flakes.
Pour the mixture onto the pan and bake for about forty-five minutes. Let it cool completely then sift over confectioner. Cut to wedges prior to serving.
>> Raspberry Truffle Brownies Recipe
Blondie Brownies Recipe
Ingredients:
1/3 c butter (unsalted); softened
2 beaten eggs
1 1/2 c sugar (brown)
1 teapoon vanilla extract
1 c flour; sifted
1 tsp baking powder; sifted
1 c pecans; chopped
1/2 tsp salt
1/2 c choco chips or flakes
1 1/2 c confectioner’s sugar; sifted
1 1/2 tbsp butter (unsalted); softened
1/2 teaspoon vanilla extract
light cream
Instructions:
Grease up a 9-inch square baking pan. Liquify butter inside a microwave. Mix up with vanilla, sugar and eggs. In another bowl, stir baking powder, salt and flour. After all the flour mixture is well blended, add in butter mix and mix in the pecans and choco chips. Spread into the pan.
Afterward, bake mixture at 350 degrees for at least 30 mins or until such the upper part bounces back if pressed lightly. Set aside to cool.
Heat butter inside a saucepan. When butter is golden tan, move pan from the heat. Add vanilla, confectioner, and cream. Beat well to achieve a spreadable frosting. Spread atop cooled brownies. Slice and serve.
>> Blondie Brownies Recipe