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
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
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
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
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
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
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
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
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