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 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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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