100 brownie recipes
TRANSCRIPT
-
8/21/2019 100 Brownie Recipes
1/73
100 BROWNIE RECIPES
Master Resell Rights Included with this eBook!
-
8/21/2019 100 Brownie Recipes
2/73
1. Amaretto Almond Brownies
2. Apricot Chocolate Brownies
3. Apricot n' Chocolate Cream Cheese Brownies
4. Banana Brownies
5. Banana Chocolate Lo-cal Brownies
6. Best Basic Brownies7. Best Basic Fudge Brownies
8. Bisquick Fudge Brownies
9. Black n' White Frosted Brownies
10. Black Russian Brownies.txt
11. Blondie Brownies with Chocolate Chips
12. Blondie Brownies
13. Bourbon Pecan Brownies
14. Brownies in a Jar
15. Brownies with Chocolate raisins
16. Brownies with Cream Cheese Swirl
17. Butterscotch brownies
18. Butterscotch Chip Brownies
19. Butterscotch Chocolate brownies
20. Candy Bar Brownies
21. Cappuccino Brownies I
22. Cappuccino Brownies with Espresso Sauce
23. Caramel Oatmeal Brownies
24. Chili Brownies
25. Chocolate Brownies26. Chocolate Cake Brownies
27. Chocolate Cheesecake Brownies
28. Chocolate Cherry Dipped Fudge Brownies
29. Chocolate Chip Brownies
30. Chocolate Chunk Brownies
31. Chocolate Espresso Brownies
32. Chocolate Graham Cracker Brownies
33. Chocolate Marble Squares
34. Chocolate Mint Brownies
35. Chocolate Passover Brownies
36. Chocolate Peanut Butter Brownies
37. Chocolate Pudding Brownies
38. Chocolate Walnut Brownies
39. Cinnamon Chocolate Brownies
40. Coconut Butterscotch Brownies
41. Coconut Pecan Brownies
42. Coffee Cinnamon Brownies
43. Cookies N' Cream Brownies
-
8/21/2019 100 Brownie Recipes
3/73
44. Creme De Menthe Espresso Brownies
45. Double Chocolate Almond Brownies
46. Double Chocolate Cherry Brownies
47. Double Chocolate Mocha Brownies
48. Easy One Bowl Brownies
49. Espresso Kahlua Brownies
50. Fruitcake Brownies51. Fudge Mint Brownies
52. Fudgy Brownies
53. Fudgy Hazelnut Brownies
54. Fudgy Peanut Brownies
55. Fudgy Toffee Brownies
56. German Chocolate Brownies I
57. German Chocolate Brownies II
58. Ginger Macadamia Brownies
59. Golden Brown Sugar Brownies
60. Grand Marnier Brownie Kisses
61. Kahlua Mudslide Brownies
62. Low Carb. Brownies
63. Low Fat Brownies
64. Maraschino Cherry Brownie Bars
65. Marshmallow Brownies
66. Mexican Almond Chocolate Brownies
67. Mexican Brownies
68. Mocha Brownies
69. No Bake Brownies70. No Cholesterol Brownies
71. Orange Cheesecake Brownies
72. Passover Brownies
73. Peanut Butter and Chocolate Layered Brownies
74. Peanut Butter Swirl Chocolate Brownies
75. Peppermint Brownies
76. Peppermint Patty Brownies
77. Pineapple Brownies
78. Pumpkin Chocolate Brownies
79. Quick Brownies
80. Raspberry Cheesecake Brownies
81. Raspberry Delight Brownies
82. Raspberry Hazelnut Brownies
83. Raspberry Truffle Brownies
84. Rich Fudge Brownies
85. Rocky Road Brownies
86. Rum Raisin Chocolate Brownies
87. Sambuca Brownies
-
8/21/2019 100 Brownie Recipes
4/73
88. S'mores Brownies
89. Snicker Bar Brownies
90. Snowdrop Brownies
91. The Best Blonde Brownies
92. Toffee Brownies
93. Triple Chocolate Fudge Brownies
94. Turtle Brownies95. Tuxedo Brownies
96. Vanilla Chocolate Chip Brownies
97. Walnut Coconut Brownies
98. White Chocolate Macadamia Brownies
99. White Chocolate Pecan Brownies
100. Zucchini Brownies
1. ALMOND JOY BROWNIES
1 cup plus 2 tbl. sifted flour
1/2 tsp. salt
2 2-1/4 oz. each chocolate covered coconut candy bars (Almond Joy)
1/2 cup Crisco
1 cup sugar
1 tsp. vanilla
2 eggs
Sift together the flour and salt. Chop up the candy bars and melt them
with the Crisco over hot water; stir occasionally to blend. Blend in 1 cup
sugar and vanilla. Add the eggs, one at a time. Beat well after each.
Blend in the dry ingredients; mix thoroughly. Turn into a well greased 9 by 9
by 2 inch pan.
-
8/21/2019 100 Brownie Recipes
5/73
Bake at 350* for 25-30 minutes until it springs back when touched
lightly in the center.
2. AMARETTO ALMOND BROWNIES
1 (1lb. 3.5 oz.) pkg. Fudge brownie mix1/2 cup oil
1/3 cup water
2 tbl. Amaretto
1 egg
3/4 cup chopped almonds
Preheat oven to 350*. Grease a 9 by 13 inch pan.
In a large bowl combine all ingredients. Beat 50 strokes by hand.
Spread batter in the prepared pan. Bake for 25-35 minutes.
Topping:
1 (8 oz.) pkg. cream cheese
1/4 cup powdered sugar
1 cup chocolate chips, melted
2-3 tbl. Amaretto
Melt chocolate chips; add the whipping cream, stirring constantly until
smooth. Carefully spread the frosting over the chilled brownies.
Garnish with sliced almonds. Chill for at least one hour until set.
3. APRICOT CHOCOLATE BROWNIES
1 stick unsalted butter or margarine
2 squares unsweetened chocolate
2 eggs at room temperature
3/4 cup sugar
1 tsp. vanilla
3 tbl. Apricot Brandy
1/4 tsp. salt
1/2 cup flour
1/2 cup chocolate chips
1/2 cup dried apricots snipped to size of chocolate chips
1/2 cup apricot Jam
Melt butter and chocolate in a Double boiler.
Grease an 8 inch square pan. Beat together eggs and sugar until light.
-
8/21/2019 100 Brownie Recipes
6/73
Add vanilla and 1 tbl. of the Brandy. Beat in melted butter and
chocolate, alternating with beating in the flour. Fold in the chocolate
chips and apricots. Spread half the mixture in the pan. Mix the
remaining brandy with the preserves. Carefully spread over the mixture
in the pan. Put the pan into freezer for at least a half hour.
Bake at 350* for 45 minutes, turning pan once midway through.
4. APRICOT N' CHOCOLATE CREAM CHEESE BROWNIES
3/4 cup dried apricots, chopped
3 tbl. Brandy
5 oz. cream cheese
2 tbl. unsalted butter
1/4 cup sugar
1 egg
3-1/2 tbl. unsalted butter
4 oz. semi-sweet chocolate, chopped
2 eggs
3/4 cup sugar
1 tsp. vanilla extract
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts
Place the dried apricots in a bowl and pour over the brandy. Allow to
stand for at least 1 hour.
Beat the cream cheese and butter until smooth, gradually add the sugar
and continue beating until creamy. Add the egg and beat to combine.
Stir in the apricots and brandy.
Preheat oven to 350*. Grease an 8-inch square cake pan.
Heat the butter over low heat. When half-melted, add the chocolate and
stir to combine. When the chocolate is melted, remove from heat and set
aside.
Beat the eggs until light and foamy. Gradually add the sugar and beat
until pale and thickened. Fold in the chocolate and butter mixture, the
vanilla and sifted dry ingredients. Pour two-thirds of the chocolate
mixture into the prepared pan. Pour the apricot cream cheese on top.
Spoon on the remaining chocolate mixture. Using a skewer, swirl the
-
8/21/2019 100 Brownie Recipes
7/73
apricot cream cheese through the chocolate mixture.
Bake until a skewer inserted into the middle of the cake comes out
barely moist, about 35-40 minutes. Cool completely in the pan before
turning out and slicing to serve.
5. BANANA BROWNIES
1 cup butter
6 very ripe bananas
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup chocolate chips
Preheat oven to 350*.
Cream butter. Add bananas, sugars, vanilla, and eggs and mix well.
Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate
chips.
Spread into greased 13x9 inch baking pan. Sprinkle the remaining 1/2
cup of chocolate chips on top.
Bake at 350* for 5 minutes. Use a knife to swirl the melted chips on top.
Return to the oven and bake another 25-30 minutes. Cool and cut into
squares.
6. BANANA CHOCOLATE LO-CAL BROWNIES
1 cup flour
1/3 cup Cocoa, unsweetened
1/4 cup nonfat dry milk powder
1/4 tsp. baking soda
1/4 tsp. salt
1 Large very ripe banana
1 cup sugar
2 large egg whites
-
8/21/2019 100 Brownie Recipes
8/73
1/4 cup buttermilk
1 tsp. vanilla
Preheat oven 350*.
Coat 9 in. square baking pan with vegetable cooking
spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.Puree banana, sugar, egg whites, buttermilk and vanilla in food processor
until smooth. Add dry ingredients and pulse just until blended. Pour
into prepared pan. Bake 25 minutes or until toothpick comes out clean.
Cut into 2 in. squares.
7. BEST BASIC BROWNIES
1 cup butter
2 cups sugar
2 tsp. vanilla
4 eggs
3/4 cup baking cocoa
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chopped nuts (optional)
Preheat oven to 350*.
Grease and flour a 9 by 13 inch pan.
Microwave the butter in a microwave safe bowl for until melted. Stir in
the sugar and vanilla. Add the eggs one at a time, beating well after each
addition. Add the cocoa; beat well until well blended. Add the flour,
baking powder and salt; beat well. Stir in the nuts if desired.
Pour the batter into the prepared pan. Bake for 30-35 minutes or until
brownies begin to pull away from the pan sides.
8. BEST BASIC FUDGE BROWNIES
4 bars (4 oz.) unsweetened baking chocolate, broken into pieces
3/4 cup butter
2 cups sugar
3 eggs
1-1/2 tsp. vanilla
-
8/21/2019 100 Brownie Recipes
9/73
1 cup flour
1 cup chopped nuts (optional)
Preheat oven to 350* Grease a 9 by 13 inch baking pan.
Microwave chocolate and butter for 1-1/2 minutes until melted, and mixture is
smooth when stirred. Add the sugar and stir until well blended. Add theeggs and vanilla; mix well. Add the flour and nuts; stir until well blended.
Spread into the prepared pan. Bake for 30-35 minutes or until a wooden pick
inserted in the center comes out clean.
9. BISQUICK FUDGE BROWNIES
2 cups chocolate chips
1/4 cup margarine
2 cup Biscuit baking mix
1 can sweetened condensed milk
1 eggs; beaten
1 tsp. vanilla
Preheat oven to 350*
In a large saucepan, over low heat, melt 1 cup chips with margarine;
remove from heat. Add biscuit mix, condensed milk, egg and vanilla.
Stir in remaining chips. Turn into well greased 13x9" pan.Bake 20 to 25 minutes or until brownies begin to pull away from sides of
pan. Cool.
10. BLACK N' WHITE FROSTED BROWNIES
1 lrg. pkg. fudge brownie mix
1/4 cup water
1/2 cup oil
2 eggs
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
2 cups white chocolate chips
Frosting:
6 tbl. butter, softened
6 tbl. baking cocoa
2 tbl. light corn syrup
1 tsp. vanilla
-
8/21/2019 100 Brownie Recipes
10/73
2 cups powdered sugar
3-1/2 to 4 tbl. milk
1 cup pecans
In a mixer bowl, beat the butter, cocoa, corn syrup and vanilla. Add the
powdered sugar and milk; beat to spreading consistency.
Combine brownie mix, water, oil and eggs; beat till blended with aspoon. Add the pecans, chocolate chips and 1 cup of the vanilla chips;
mix well. Spread in the greased pan. Bake at 350* for 30 minutes or
until center is set. Remove from oven and sprinkle with remaining
vanilla chips. Return to the oven to soften the chips; a minute or so.
Spread evenly over the brownies. Cool; spread with the frosting.
Garnish with pecans.
11. BLACK RUSSIAN BROWNIES
4 squares unsweetened chocolate (1 oz ea)
1 cup butter
4 eggs, lightly beaten
1-1/2 cups sugar
1-1/2 tsp. vanilla
1/3 cup Kahlua
2 tbl.Vodka
1-1/3 cups flour
1/2 tsp. salt1/4 tsp. baking powder
Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and
butter in a small saucepan over low heat. Combine eggs, sugar and vanilla in
a large bowl; beat well. Stir in cooled chocolate mixture, Kahlua and vodka.
Combine flour, salt and baking powder; add to chocolate mixture and stir
until blended. Spread in prepared pan. Bake in 350* oven just until toothpick
inserted in center comes out clean, about 25 minutes. DO NOT OVERBAKE.
Cool in pan on wire rack.
12. BLONDIE BROWNIES WITH CHOCOLATE CHIPS
2-2/3 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
2-1/2 cups packed brown sugar
-
8/21/2019 100 Brownie Recipes
11/73
3 eggs
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
Preheat oven to 350*. Grease a 15 x 10 x 1 inch baking pan.
Sift flour, baking powder and salt together and set aside. Melt the
butter and stir in the brown sugar. Cool for 10 minutes. Add the eggsone at a time, beating well after each addition. Add the flour mixture, nuts
and chocolate chips; blend well. Spread in the prepared pan. Bake 25-30
minutes or until done.
13. BLONDIE BROWNIES
Brownies:
1/3 cup butter
1-1/2 cups brown sugar
2 eggs, beaten
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped pecans
1/2 cup chocolate chips
Golden Butter Icing:
1-1/2 tbl. butter1-1/2 cups powdered sugar
1/2 tsp. vanilla
light cream
Brownies:
Melt butter, stir in sugar, eggs and vanilla.
In a small bowl mix flour, baking powder and salt. Add to the butter
mixture and blend well. Stir in nuts and chocolate chips.
Pour into a greased 9 inch square pan. Bake at 350* for about 30
minutes, until the top springs back when touched lightly. Cool.
Browned Butter Icing:
Put butter in a small saucepan and heat until golden brown. Remove
from heat and add icing sugar, vanilla, and enough cream to make a
mixture that is easy to spread.
Spread on cooled cake. Cut into squares.
-
8/21/2019 100 Brownie Recipes
12/73
14. BOURBON PECAN BROWNIES
5 oz. semi-sweet chocolate
1 stick (1/2 cup) unsalted butter
2 large eggs, beaten lightly
3/4 cup sugar
4 tbl. bourbon, or to taste1 tsp. vanilla
3/4 cup all-purpose flour
1/4 tsp. double-acting baking powder
1 cup chopped pecans, toasted lightly
Frosting:
4 oz. semi-sweet chocolate or 3 ounces white chocolate
1 tbl. unsalted butter
1 cup confectioners' sugar
3 tbl. milk
2 oz. semisweet or white chocolate, melted, to drizzle over the brownies.
Make the brownies: In a small saucepan melt the chocolate with the
butter over low heat, stirring until the mixture is smooth; let the
mixture cool completely. In a large bowl, with an electric mixer beat
together the eggs and the sugar until the mixture is thick and pale. Beat
in the bourbon and the vanilla. In a bowl, sift together flour, baking
powder, and a pinch of salt. Add the mixture to the egg mixture and
combine the mixture well.
Stir in the chocolate mixture and the pecans and combine the batter
well. Pour the batter into a buttered and floured 8-inch square baking
pan and bake it in the middle of a preheated 350* oven for 30 minutes
or until the brownies pull away slightly from the sides of the pan. Let
the brownies cool completely on a rack.
Make the frosting:
In a small saucepan melt the chocolate with the butter over low heat,
stirring until the mixture is smooth, and let the mixture cool completely.
Whisk in the confectioners' sugar, sifted, and whisk in slowly enough of
the milk to make the frosting of good spreading consistency.
Spread the frosting over the brownies, cut the brownies into bars, and
arrange the bars on a rack set over a large sheet of wax paper. Drizzle
the melted chocolate over the brownies and let the brownies stand until
-
8/21/2019 100 Brownie Recipes
13/73
the frosting has hardened slightly.
15. BROWNIES IN A JAR
2 1/4 cups white sugar
2/3 cup unsweetened cocoa powder1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
Pour sugar into a clean and dry one quart jar. Press down firmly.
Add cocoa powder and press down firmly. Pour in chopped pecans,
making sure pecans are evenly layered in the jar. Combine flour,
baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar: Empty mix into large bowl.
Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine
and 4 slightly beaten eggs. Mix until completely blended. Spread batter
into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F
(180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2
inch squares.
16. BROWNIES WITH CHOCOLATE RAISINS
Chocolate-covered raisins turn into fudgy pockets of intense chocolate
and chewy raisins in these easy brownies.
3/4 cup ( 1 1/2 sticks) unsalted butter, cut into pieces
6 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
3/4 cup sugar
2 large eggs
1 tsp. vanilla extract
2/3 cup all purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup chocolate-covered raisins
Preheat oven to 350°F. Butter 8-inch square pan with 2-inch-high sides.
Stir butter and both chocolates in a medium saucepan over low heat
-
8/21/2019 100 Brownie Recipes
14/73
until melted. Remove from heat; cool to lukewarm.
Using an electric mixer, beat sugar and eggs in a medium bowl until
very thick and pale, about 3 minutes. Stir in melted chocolate mixture
and vanilla. Mix flour, baking powder and salt in another medium bowl.
Stir into chocolate mixture. Mix in chocolate-covered raisins.
Pour batter into prepared pan. Bake until tester inserted into centercomes out with a few moist crumbs attached and top cracks in places,
about 30 minutes. Transfer to rack and cool in pan.
17. BROWNIES WITH CREAM CHEESE SWIRL
For swirl:
3 oz. cream cheese, room temperature
2 tbl. (1/4 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tbl. all purpose flour
1/2 tsp. vanilla extract
For brownies:
6 oz. sweet baking chocolate (such as Baker's German's Sweet
Chocolate), chopped
3 tbl. unsalted butter, room temperature
1/2 cup sugar
2 large eggs1/2 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla extract
1/4 tsp. almond extract
1 cup semisweet chocolate chips
1/4 cup chopped walnuts
Make swirl:
Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking
pan. Using an electric mixer, beat cream cheese and butter in medium a bowl
until light and fluffy. Gradually add sugar and beat until well blended.
Beat in egg. Mix in flour and vanilla. Set mixture aside.
Make brownies:
Stir baking chocolate and butter in heavy small saucepan over low heat
until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in
-
8/21/2019 100 Brownie Recipes
15/73
a large bowl until slightly thickened, about 2 minutes. Mix in flour,
baking powder and salt. Mix in chocolate mixture and extracts. Stir in
chocolate chips and walnuts.
Spread half of chocolate batter (about 1 1/4 cups) in prepared pan.
Using rubber a spatula, spread cream cheese mixture over chocolate
batter. Spoon remaining chocolate batter over top of cream cheesemixture. Using tip of knife, gently swirl through batter, forming marble
design. Bake brownies until tester inserted into center comes out with a
few moist crumbs attached, about 30 minutes. Cool brownies in pan on
rack. Cut into squares
18. BUTTERSCOTCH BROWNIES
1/2 cup melted butter
2 cups dark brown sugar
2 eggs
1-1/2 cups flour
2 tsp. baking powder
1 tsp. vanilla
Preheat oven to 375*. Butter a 9-inch square cake pan.
Mix all ingredients together, combining them well. Spread the mixture
in the cake pan and bake for 35 to 40 minutes, or until dry on top and
almost firm to the touch. Let cool.
19. BUTTERSCOTCH CHIP BROWNIES
1-1/4 cups flour
1 1/2 cups firmly packed brown sugar
1 tsp. baking powder
1/8 tsp. salt
1/4 cup margarine or butter, melted
2 tbl. water
2 tsp. vanilla
2 eggs
1/2 cup butterscotch chips
Heat oven to 350*. Spray 9-inch square pan with nonstick cooking
spray. Lightly spoon flour into measuring cup; level off. In large bowl,
combine flour, brown sugar, baking powder and salt; mix well. Add
margarine, water, vanilla and eggs; blend well. Spoon and spread batter
evenly into sprayed pan. Sprinkle with chips.
-
8/21/2019 100 Brownie Recipes
16/73
Bake for 25 to 30 minutes or until toothpick inserted in the center
comes out clean. Cool 45 minutes or until completely cool before cutting
into bars.
20. BUTTERSCOTCH CHOCOLATE BROWNIES
1/2 cup flour
1/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
2 packages butterscotch pudding mix, 3 5/8 oz ea
1/3 cup light cream
1/4 tsp. vanilla extract
3/4 cup semisweet chocolate chips
Sift flour with sugar, baking powder and salt. Set aside.
Place eggs in large bowl. Use hand mixer or whisk to beat until very
thick. Add flour mixture and rest of ingredients; mix well with whisk.
Fold in chocolate chips.
Pour into lightly greased 9 x 9 x 2 inch pan. Bake in preheated 325*
oven for 35 to 40 minutes, or until cake tester inserted in center comes
out clean. Place pan on wire rack to cool slightly before cutting into bars.
21. CAPPUCCINO BROWNIES
Brownie layer:
4 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
3/4 stick (6 tbl.) unsalted butter, cut into pieces
1 tbl. instant espresso powder, dissolved in 1/2 tbl. boiling water
3/4 cup sugar
1 tsp. vanilla
2 large eggs
1/2 cup all-purpose flour
1/4 tsp. salt
1/2 cup walnuts, chopped
Cream cheese frosting:
4 oz. cream cheese, softened
3 tbl. unsalted butter, softened
3/4 cup confectioners' sugar, sifted
-
8/21/2019 100 Brownie Recipes
17/73
1/2 tsp. vanilla
1/2 tsp. cinnamon
For glaze:
3 oz. fine-quality bittersweet chocolate (not unsweetened)
1 tbl. unsalted butter
1/4 cup heavy cream2-1/4 tsp. instant espresso powder, dissolved in 1/2 tbl. boiling water
Preheat oven to 350°. Butter and flour an 8-inch square baking pan,
knocking out excess flour.
Make brownie layer:
In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso
mixture over low heat, stirring, until smooth and remove pan from heat.
Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1
at a time, whisking well until mixture is glossy and smooth. Stir in flour
and salt until just combined and stir in walnuts.
Spread batter evenly in pan and bake in middle of oven 22 to 25
minutes, or until a tester comes out with crumbs adhering to it. Cool
brownie layer completely in pan on a rack.
Make cream cheese frosting:
In a bowl with an electric mixer beat cream cheese and butter until light
and fluffy. Add confectioners' sugar, vanilla, and cinnamon and beatuntil combined well. Spread frosting evenly over brownie layer. Chill
brownies 1 hour, or until frosting is firm.
Make glaze:
In a double boiler or metal bowl set over a saucepan of barely
simmering water melt chocolate and butter with cream and espresso
mixture, stirring, until smooth, and remove top of double boiler or bowl
from heat. Cool glaze to room temperature.
Spread glaze carefully over frosting. Chill brownies, covered, until cold,
at least 3 hours.
22. CAPPUCCINO BROWNIES WITH ESPRESSO SAUCE
Sauce:
2/3 cup whipping cream
1/2 cup whole espresso coffee beans
5 oz. imported white chocolate (such as Lindt), chopped
-
8/21/2019 100 Brownie Recipes
18/73
1/8 tsp. ground nutmeg
Brownies:
3/4 cup (1-1/2 sticks) unsalted butter
4-1/2 oz. unsweetened chocolate, chopped
1 tbl. instant espresso powder or instant coffee powder
1/2 tsp. ground cinnamon1-1/2 cups sugar
3 large eggs
3/4 cup all purpose flour
3 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely
chopped
1/2 cup chopped toasted hazelnuts
Bittersweet chocolate curls
Powdered sugar
For sauce:
Bring cream and espresso beans to simmer in heavy medium saucepan.
Cover, remove from heat and let steep 30 minutes. Strain into heavy
small saucepan. Add chocolate; stir over low heat until smooth. Add
nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir
over low heat just until melted.)
For Brownies:
Position rack in lowest third of oven and preheat to 350°. Line 9-inch
square baking pan with 2-inch-high sides with foil, overlapping sides.Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan
over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and
eggs. Stir in flour, then chopped bittersweet chocolate and nuts.
Transfer to prepared pan. Bake until tester inserted into center comes
out with moist crumbs attached, about 30 minutes. Cool on rack.
Using foil sides as aid, lift brownie from pan. Fold down foil sides.
Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm
sauce around brownies. Sift sugar over.
23. CARAMEL OATMEAL BROWNIES
Butterscotch Base:
1/3 cup sifted flour
1/4 tsp. soda
1/8 tsp. salt
1/2 cup firmly packed brown sugar
-
8/21/2019 100 Brownie Recipes
19/73
1 cup oatmeal
1/3 cup melted butter or margarine
Sift together the flour, soda and salt. Add the brown sugar and oatmeal;
stir until well blended. Blend in the melted butter or margarine until
mixture is crumbly. Press firmly into an ungreased 8 by 8 by 2 inch
ungreased pan. Bake at 350* for 10 minutes.
Brownies:
2/3 cup flour
1/4 tsp. soda
1/4 tsp. salt
1 square (1 oz.) unsweetened chocolate
1/4 cup butter or margarine
3/4 cup sugar
1 egg
2 tbl. milk
1 tsp. vanilla
Sift together the flour, soda and salt. Melt together the chocolate square
and butter in the top of a double boiler over hot water. Remove from
heat. Blend in the sugar gradually, beating well. Add the egg; mix
thoroughly. Add the dry ingredients and blend well. Blend in the milk
and vanilla.
Spread over baked butterscotch base. Bake at 350* for 30-35 minutes.Cool and cut into bars.
24. CHILI BROWNIES
A staple in some Texas bakeries, Chile Brownies are spicy and sweet.
While kids might prefer simpler brownies, these have a peppery kick
many grown-ups adore. These brownies would be perfect after a
barbecue dinner, a fajita supper, or a chile cook-off.
3/4 cup all-purpose flour, plus additional for the pan
1/4 cup plus 1 tbl. pure chili powder
1 tsp. baking powder
1 tsp. salt
12 tbl. (1 1/2 sticks) unsalted butter, plus additional for the pan, at room
temperature
5 oz. bittersweet or semisweet chocolate, chopped, or semisweet
chocolate chips
-
8/21/2019 100 Brownie Recipes
20/73
5 oz. unsweetened chocolate, chopped
1-1/4 cups sugar
3 large eggs, at room temperature
Position the rack in the lower third of the oven. Preheat the oven to
350°F. Butter and flour a 9x13-inch baking pan; set it aside.
In a medium bowl, whisk the flour, chile powder, baking powder, andsalt until well combined. Set aside.
Place the butter and both kinds of chocolate in the top of a double boiler
set over simmering water. If you don't have a double boiler, place the
butter and both kinds of chocolate in a heat-safe bowl that fits snugly
over a small pot of simmering water. Stir constantly until half the butter
and chocolate is melted. Remove the top of the double boiler or the bowl
from the pot; then continue stirring, away from the heat, until the
butter and chocolate are completely melted. Transfer to a large bowl
and allow to cool for 10 minutes.
Beat the sugar into the melted chocolate mixture with a whisk or with
an electric mixer at medium speed; continue beating until smooth and
silky, about 5 minutes by hand or 2 minutes with a mixer. Beat in the
eggs until well incorporated.
With a wooden spoon or a rubber spatula, stir in the flour mixture just
until incorporated. Do not beat. Spoon the batter into the prepared pan,
spreading it gently to the corners.
Bake for 20 minutes or until a toothpick or cake tester comes out with a
few moist crumbs attached. Set the pan on a wire rack to cool for at
least 30 minutes.
Cut the brownies into 24 pieces while they're still in the pan. Carefully
remove them with an offset spatula. Serve immediately, or let cool
completely before covering with plastic wrap for storage at room
temperature. They will stay fresh for up to 3 days. The brownies can be
tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen
for up to 2 months; allow them to thaw at room temperature before
serving.
25. CHOCOLATE BROWNIES
3 sticks unsalted butter, cut into pieces
12 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
-
8/21/2019 100 Brownie Recipes
21/73
6 large eggs
1-1/4 cups cake flour (not self-rising)
1 cup plus 2 tbl. unsweetened cocoa powder (not Dutch process)
3 cups sugar
1/2 tsp. salt
Preheat oven to 350°. Butter and flour a 13- by 9- by 2-inch metalbaking pan, knocking out excess flour.
Melt butter with chocolate in a large metal bowl set over a saucepan of
barely simmering water, stirring until smooth. Remove bowl from pan
and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a
separate bowl and stir into batter with sugar and salt. Pour batter into
pan and bake in middle of oven until top is firm and a tester inserted
into center comes out with crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 2 hours, before cutting into 20
squares.
26. CHOCOLATE CAKE BROWNIES
4 oz. unsweetened chocolate
4 tbl.(2 oz.) unsalted butter, softened at room temperature; more for the pan
3/4 cup sugar
1 tbl. plus 1 tsp. light corn syrup
2 large eggs, at room temperature2 tsp. vanilla extract
1/4 cup milk, lukewarm
1/2 cup all-purpose flour
1/2 tsp. baking powder
Pinch salt
1/2 cup nuts, coarsely chopped (optional)
Heat the oven to 350*.
In a double boiler over simmering water, melt the chocolate. Remove
the pan from the heat; cool slightly. Butter an 8-inch square pan, line
the pan bottom with parchment (or waxed paper), and then butter the
parchment.
In a medium bowl, cream the butter with a fork. Beat in the sugar and
corn syrup; be sure there are no lumps in the mixture. Add the eggs,
one at a time, whisking thoroughly. Add the vanilla and milk. Whisk
until incorporated, about 30 seconds.
-
8/21/2019 100 Brownie Recipes
22/73
Whisk in the melted chocolate, beating until the batter is smooth and
has thickened slightly, 30 to 60 seconds. Stir together the flour, baking
powder, and salt so they’re well blended; stir the dry ingredients into
the chocolate mixture until incorporated. Stir in the chopped nuts (if
using).
Place into the prepared pan and bake until a toothpick inserted in themiddle comes out clean with a few moist crumbs clinging to it, 20 to 30
minutes.
27. CHOCOLATE CHEESECAKE BROWNIES
Brownies:
1/2 cup butter
4 squares semi-sweet chocolate
2 eggs
1 cup brown sugar
3/4 cup flour
1/4 tsp. baking powder
1/3 cup coarsely chopped pecans
Cheesecake Topping:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 tbl. butter, softened2 eggs
2 tbl. milk
1 tbl. flour
3 squares semi-sweet chocolate, finely chopped
Icing:
1/4 cup sugar
1/4 cup whipping cream
1/2 tsp. vanilla
2 squares semi-sweet chocolate
2 tbl. Butter
Brownies:
Melt butter and chocolate together. Set aside to cool.
In a large mixing bowl, beat the eggs and sugar together until light. Stir
in the flour and baking soda, and the cooled chocolate mixture. Fold in
pecans.
-
8/21/2019 100 Brownie Recipes
23/73
Pour into a greased 9 inch square pan.
Cheesecake Topping:
In a large bowl, beat together cream cheese, sugar and butter until
creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread
over brownie layer in pan. Bake at 350 degrees. for 40- 45 minutes. Cool.
Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend.
Place over medium high heat and bring to a boil. Reduce heat and
simmer for 5 minutes without stirring. Remove from heat and add
chocolate and butter. Stir until chocolate has melted and mixture is
slightly cooled and thick enough to spread.
Pour over cooled cake. Chill and cut into squares. Store in refrigerator.
28. CHOCOLATE CHERRY DIPPED FUDGE BROWNIES
An inspired cherry-chocolate dessert.
For sauce:
1/3 cup cherry preserves
3/4 cup whipping cream
8 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
For brownies:
3 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tbl. unsalted butter
3/4 cup sugar
2 large eggs
1/2 tsp. vanilla extract
2/3 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup dried tart cherries (about 3-1/2 oz.) 1/3 cup semisweet chocolate chips
1/4 cup cherry preserves
Powdered sugar
Chocolate-dipped Cherries
Make sauce:
Press preserves through fine strainer into heavy medium saucepan. Add
cream and bring to simmer. Remove from heat. Add chocolate and
whisk until melted and smooth. (Can be made 2 days ahead. Cover;
-
8/21/2019 100 Brownie Recipes
24/73
chill. Rewarm before serving.)
Make brownies:
Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir
chopped chocolate and butter in heavy small saucepan over low heat
until melted and smooth; remove from heat. Whisk sugar, eggs and
vanilla in medium bowl until blended; whisk in chocolate mixture. Siftin flour, baking powder and salt; stir to blend. Mix in dried cherries
and chocolate chips then preserves. Spread batter in prepared pan.
Bake brownies until tester inserted into center comes out with some
moist crumbs still attached, about 35 minutes. Cool completely in pan
on rack. Cut brownies into 8 rectangles. Cut rectangles diagonally in
half, forming triangles. Spoon warm sauce onto 8 plates. Place 2
brownie triangles atop sauce on each plate. Sift powdered sugar over.
Garnish with chocolate-dipped cherries.
29. CHOCOLATE CHIP BROWNIES
By doctoring up a purchased brownie mix; You can make some
delicious brownies.
1- 19.8 oz. pkg. fudge brownie mix
1/2 cup vegetable oil
2 large eggs
1/4 cup coffee liqueur1-1/2 cups semisweet chocolate chips (about 9 ounces)
1 cup chopped pecans
Preheat oven to 350°. Butter 9x9x2-inch metal baking pan.
Place brownie mix in a bowl. Add oil, eggs and liqueur; whisk until
blended. Stir in chocolate chips and nuts. Transfer batter to prepared
pan. Bake until slightly puffed and tester inserted into center comes out
with some moist crumbs still attached, about 35 minutes. Cool brownies
in pan on rack.
30. CHOCOLATE CHUNK BROWNIES
1 cup (2 sticks) unsalted butter
8 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/2 cup all purpose flour
-
8/21/2019 100 Brownie Recipes
25/73
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup plus 2 tbl. sugar
3 large eggs
3-1/4 tsp. instant espresso powder or instant coffee powder
1 tbl. vanilla extract
1-1/4 cups chopped toasted walnuts6 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
Preheat oven to 350°. Butter 13 x 9 x 2-inch glass baking dish.
Melt first 3 ingredients in a heavy medium saucepan over low heat,
stirring until smooth. Remove from heat. Let cool 10 minutes.
Sift flour, baking powder and salt into medium bowl. Using electric
mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until
blended. Add melted chocolate mixture and beat until smooth. Add dry
ingredients and stir just until blended. Fold in walnuts and 6 ounces
coarsely chopped chocolate.
Pour batter into prepared pan. Smooth top. Bake until top looks dry
and tester inserted into center comes out with moist crumbs attached,
about 30 minutes.
31. CHOCOLATE-ESPRESSO BROWNIES
3 tbl. instant espresso powder
2 tbl. hot water
5 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tbl. (1 1/4 sticks) unsalted butter
1/2 cup all purpose flour
1/4 cup hazelnuts, toasted, ground
4 tbl. unsweetened cocoa powder
1-1/4 cups sugar
4 large eggs
2 tsp. vanilla extract
Powdered sugar
Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil,
extending foil over 2 sides of pan. Butter foil and pan sides.
Dissolve 2 tbl. espresso powder in 2 tbl. hot water in a medium
saucepan. Add chocolate and butter. Stir over low heat until melted.
Combine flour, nuts and 2 tbl. cocoa powder in a small bowl. Whisk 1-
-
8/21/2019 100 Brownie Recipes
26/73
1/4 cups sugar, eggs and vanilla in large bowl to blend. Whisk in
chocolate mixture, then flour mixture. Pour batter into prepared pan.
Bake until tester inserted into center comes out with a few moist crumbs
attached, about 30 minutes. Transfer to rack and cool completely.
Cover brownie and freeze 30 minutes.
Using foil as aid, lift brownie from pan. Peel off foil. Cut brownie into 2x 1 1/4-inch diamonds. Mix 1 tbl. espresso powder with 2 tbl. cocoa
powder in small bowl. Cover half of each brownie with parchment; sift
cocoa powder mixture over brownies. Cover cocoa-dusted half of each
brownie; sift powdered sugar over brownies. (Can be made 2 weeks
ahead. Place in airtight container and freeze.) Serve at room
temperature.
32. CHOCOLATE GRAHAM CRACKER BROWNIES
4 large eggs
1/2 cup granulated sugar
4 tbl. water
1/2 tsp. salt
3/4 tsp. vanilla
1 cup chocolate wafer crumbs (from about 18 wafers)
1/2 cup semisweet chocolate chips
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 cup firmly packed dark brown sugar1 cup graham cracker crumbs
1/3 cup chopped pecans
In a bowl whisk together 2 of the eggs, the granulated sugar, 2 tbl. of the
water, 1/4 tsp. of the salt, and 1/4 tsp. of the vanilla until the mixture is
smooth. Stir in the chocolate wafer crumbs, the chocolate chips, and
half the butter. In another bowl whisk together the remaining 2 eggs,
brown sugar, remaining 2 tbl. water, the remaining 1/4 tsp. salt, and the
remaining 1/2 tsp. vanilla until the mixture is smooth and stir in the
graham cracker crumbs, the pecans, and the remaining butter.
Drop large spoonfuls of each mixture alternately into a greased 8-inchsquare
baking pan, run a knife blade through the mixtures to marble
the batter, and smooth the top. Bake the brownies in the middle of a
preheated 350°. oven for 40 minutes or until a tester comes out clean,
and let them cool in the pan on a rack for 10 minutes. Cut the brownies into
squares and let them cool completely
-
8/21/2019 100 Brownie Recipes
27/73
33. CHOCOLATE MARBLE BROWNIES
2 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt2 squares (2 oz.) chocolate
1/4 cup sugar
1/3 cup hot water
3/4 cup shortening
1/2 cup sugar
1 cup firmly packed brown sugar
3 eggs
2 tbl. milk
1 cup shredded coconut
1 tsp. vanilla
Sift together the flour, baking powder and salt. Melt the 2 squares
chocolate with the 1/4 cup sugar and the hot water in the top of a double
boiler. Cool. Cream the shortening and sugars.
Add the eggs and milk; beat well. Blend in the dry ingredients gradually
and mix well. Add the coconut and vanilla.
Spread the batter into a well greased 15 by 10 inch shallow pan, or 2 9by 9 inch pans.
Pour the chocolate mixture in a thin stream over the batter in the pan in
a close diagonal pattern; then cut through the batter with a knife in the
opposite direction to give a marbled effect.
Bake at 375* for 25-30 minutes. Cool, and cut into bars
34. CHOCOLATE MINT BROWNIES
A favorite flavor combination in a fudgy brownie.
1 stick (1/2 cup) unsalted butter, cut into pieces
2 oz. unsweetened chocolate, chopped
1-1/2 cups mint chocolate chips (about 12 ounces)
1 cup sugar
1/2 tsp. vanilla
-
8/21/2019 100 Brownie Recipes
28/73
2 large eggs
2/3 cup all-purpose flour
1/2 tsp. salt
Preheat oven to 350°. Butter and flour a 9-inch square baking pan,
knocking out excess flour.
In a heavy 1-1/2-quart saucepan melt butter, unsweetened chocolate,
and 1/2 cup mint chocolate chips over low heat, stirring, until smooth
and remove pan from heat. Cool mixture 10 minutes and stir in sugar
and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon
until mixture is glossy and smooth. Stir in flour, salt and remaining cup
chocolate chips until just combined.
Spread batter evenly in pan and bake in the middle of oven 25 to 30
minutes, or until a tester comes out with crumbs adhering to it. Cool
brownies completely in pan on a rack.
35. CHOCOLATE PASSOVER BROWNIES
Brownies
6 oz bittersweet or semisweet chocolate, chopped
1 stick (1/2 cup) unsalted margarine or (if not keeping brownies pareve)
butter, cut into pieces
3 large eggs1 cup sugar
1/8 tsp. salt
2 tsp. finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped (3 oz)
Glaze:
3 tbl. sugar
2 tbl. unsweetened cocoa powder (not Dutch process)
1/3 cup sweet red kosher wine such as Concord
2 oz. bittersweet or semisweet chocolate, chopped 3/4 stick (6
tablespoons) unsalted margarine or (if not keeping glaze pareve) butter,
cut into pieces
16 walnut halves
Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking
pan with wax paper or greased foil.
-
8/21/2019 100 Brownie Recipes
29/73
Melt chocolate and margarine in a metal bowl set over a saucepan of
barely simmering water, stirring until smooth. Remove from heat and
cool 5 minutes.
Beat eggs, sugar, and salt in a large bowl with an electric mixer on high
speed until pale and thick. Beat in chocolate in 3 batches on low speed.
Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and a
tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then
invert onto a platter and remove paper or foil.
Glaze:
Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a
boil, whisking, then simmer 2 minutes, whisking occasionally. Add
chocolate and whisk until melted. Remove from heat and whisk in
margarine until smooth. Chill glaze, stirring occasionally, until
spreadable.
Spread glaze over brownies and arrange walnut halves on top. Cut into
16 squares with a large knife, wiping it off with a damp cloth between
cuts.
36. CHOCOLATE PEANUT-BUTTER BROWNIES
These thick, chewy brownies have a peanut-butter base and a chocolaty
top.
2 oz. unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, softened
1-1/4 cups sugar
3 large eggs
1 tsp. vanilla
2/3 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chunky peanut butter
3 oz. fine-quality bittersweet chocolate (not unsweetened), chopped fine,
or 1/2 cup semisweet chocolate chips
Preheat oven to 350°.Butter and flour a 9-inch square baking pan, knocking
out excess flour.
-
8/21/2019 100 Brownie Recipes
30/73
In a double boiler or metal bowl set over a saucepan of barely
simmering water melt chocolate, stirring, until smooth. Cool chocolate
to room temperature.
In a large bowl with an electric mixer beat butter and sugar until light
and fluffy and beat in eggs, 1 at a time, beating well after each addition;
add vanilla. Into a small bowl sift together flour, baking powder, andsalt and beat into butter mixture just until blended well.
Divide batter between 2 bowls. Whisk peanut butter into batter in 1
bowl. Whisk melted chocolate into batter in other bowl and stir in
chopped chocolate or chocolate chips.
Spread peanut-butter batter evenly in pan. Drop chocolate batter by
large spoonfuls onto peanut-butter batter and spread carefully to form
an even layer. Bake brownies in middle of oven 35 to 40 minutes, or
until a tester comes out with crumbs adhering to it.
37. CHOCOLATE PUDDING BROWNIES
6 tbl. butter or margarine, softened
2/3 cup sugar
2 eggs, large
1/4 cup milk
1 tsp. vanilla1/2 cup flour, unbleached
1 package chocolate pudding mix,( 4 oz. pkg.)
1/2 tsp. baking powder
1/4 tsp. Salt
1/2 cup nuts, chopped
Powdered sugar
Cream butter and sugar. Blend in eggs, milk, and vanilla.
Stir together flour, pudding mix, baking powder, and salt.
Add to creamed mixture; mix well.
Stir in nuts. Spread in greased 9 X 9 X 2-inch baking pan.
Bake at 350* for 25 to 30 minutes. Cool. Sift powdered sugar over top, if
desired.
-
8/21/2019 100 Brownie Recipes
31/73
38. CHOCOLATE-WALNUT BROWNIES
1 cup (2 sticks) unsalted butter
6 oz. unsweetened chocolate, chopped4 large eggs
2 cups sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup all purpose flour
1/2 cup coarsely chopped walnuts (about 2 ounces)
Preheat oven to 325°. Lightly butter 13x9x2-inch metal baking pan.
Melt butter and chocolate in a heavy medium saucepan over low heat,
stirring until chocolate mixture is smooth. Cool.
Using electric mixer, beat eggs and sugar in a large bowl until light and
fluffy. Beat in chocolate mixture, vanilla and salt. Add flour; beat just
until blended. Pour batter into prepared pan, smoothing top. Sprinkle
top with walnuts. Bake until tester inserted into center comes out with
crumbs attached, about 35 minutes.
39. CINNAMON-CHOCOLATE BROWNIES
Brownies:
1/2 cup all purpose flour
1-1/2 tsp. ground cinnamon
1/8 tsp.salt
6 oz. semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1-1/2 tsp. vanilla extract
1 cup chopped walnuts
Ganache:
6 oz. semisweet chocolate, chopped
3 tbl. unsalted butter, room temperature
2 tbl. whipping cream
-
8/21/2019 100 Brownie Recipes
32/73
Brownies:
Position rack in center of oven and preheat to 350°. Generously butter
8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in
small bowl. Stir chocolate and butter in top of double boiler set over
simmering water until melted and smooth. Turn off heat. Let chocolate
stand over water.
Using electric mixer, beat eggs and sugar in large bowl until mixture
thickens and falls in soft ribbon when beaters are lifted, about 5
minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending
well after each. Gradually add warm chocolate to egg mixture, beating
until just combined. Stir in walnuts.
Pour batter into prepared pan. Bake brownies until top is set and tester
inserted into center comes out with moist crumbs attached, about 35
minutes. Cool completely in pan on rack.
Ganache:
Whisk all ingredients in small saucepan over medium-low heat until
melted and smooth. Pour evenly over brownies in pan.
Chill the brownies until ganache is set, about 2 hours
40. COCONUT BUTTERSCOTCH BROWNIES
2 cups all-purpose flour1-1/2 tbl. baking powder
1/4 tsp. salt
2 cups packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup butterscotch chips
3/4 cup butter, softened
2 beaten eggs
2 tsp. vanilla
Mix dry ingredients in a large bowl. Add butter, eggs and vanilla.
Mix until well blended. Add butterscotch chips, coconut and pecans.
Spread batter evenly into a greased 9 by 13 inch pan. Bake at 375* for
25 minutes.
-
8/21/2019 100 Brownie Recipes
33/73
41. COCONUT PECAN BROWNIES
Unlike the topping on German chocolate cake, which is soft and gooey,
the coconut-pecan crust on this cake-like brownie is baked, making it
crisp.
For topping:
3/4 cup sweetened flaked coconut
3/4 cup pecans, chopped
1/4 cup packed brown sugar
1/8 tsp. salt
2 tbl. unsalted butter, melted
For brownie layer:
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 tsp. vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 tsp. baking powder
1/2 tsp.salt
Preheat oven to 350° Butter and flour a 9-inch square baking pan,
knocking out excess flour.
Make topping:
In a -1- 1/2-quart bowl stir together topping ingredients until combined
well.
Make brownie layer:
In a 1 1/2-quart saucepan, melt butter over moderately low heat.
Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a
time, beating well with a wooden spoon after each addition. Into a bowl
sift together flour, cocoa powder, baking powder, and salt and stir into
butter mixture until just combined well.
Spread batter evenly in pan and sprinkle with topping. Bake brownies
in middle of oven 30 to 35 minutes, or until a tester comes out with
crumbs adhering to it.
-
8/21/2019 100 Brownie Recipes
34/73
42. COFFEE CINNAMON BROWNIES
2 cups all-purpose flour
2 cups white sugar
1 cup butter
4 tbl. cocoa powder
1 cup strong brewed coffee1/2 cup buttermilk
2 eggs, beaten
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. vanilla extract
Preheat oven to 350* Grease a 9x13 inch baking pan.
Combine flour and sugar in a large mixing bowl. In a medium
saucepan, over medium heat, bring margarine, cocoa and coffee to a
fast boil. Pour over flour mixture and mix well. Mix buttermilk, eggs,
baking soda, cinnamon and vanilla into the flour mixture; mixing well
after each addition. spread evenly into the prepared pan.
Bake for 35 minutes in the preheated oven, or until brownies begin to
pull away from the sides of the pan.
Frosting:
1/2 cup margarine4 tbl. cocoa powder
4 cups powdered sugar
1/2 to 1 tsp. cinnamon
3 tbl. milk
1 tsp. vanilla extract
Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk
and vanilla, mix well. Spread generously over cooled brownies.
43. COOKIES N' CREAM BROWNIES
1/2 cup unsalted butter, softened
1-1/4 cups sugar
3 large eggs
5 oz. unsweetened chocolate, melted
2 tsp. pure vanilla extract
1/2 cup all-purpose flour
-
8/21/2019 100 Brownie Recipes
35/73
12 Oreo cookies, coarsely chopped
Heat oven to 325*. Line a 9- or 10-inch square baking pan with
aluminum foil and lightly oil the foil.
Beat butter and sugar in a large bowl with an electric mixer until light
and fluffy, about 2 minutes. Add eggs, one at a time, mixing well aftereach addition. Mix in melted chocolate and vanilla.
Add flour and mix in on low speed. With a rubber spatula, fold in
cookies. Turn the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 40 45
minutes. Cool on a wire rack before cutting into squares.
44. CREME DE MENTHE ESPRESSO BROWNIES
1 cup butter
2 cups sugar
2 tsp. vanilla
4 eggs
3/4 cup baking cocoa
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt2 tsp. instant espresso coffee granules
1 cup chopped nuts
Preheat oven to 350*. Grease a 9 by 13 inch pan.
In a large microwave safe bowl, place butter. Microwave at high power
for 2 to 2-1/2 minutes or until melted. Stir in the sugar, espresso
granules and vanilla; add eggs, one at a time, beating well after each
addition. Add cocoa and beat until well blended. Add the flour, baking
powder and salt; beat well. Stir in the nuts.
Pour the batter into the prepared pan. Bake for 30-35 minutes or until
brownies begin to pull away from the sides of the pan.
Topping:
2 cups powdered sugar
1/2 cup butter
2 tbl. Creme De Menthe
-
8/21/2019 100 Brownie Recipes
36/73
1 cup chocolate chips
Mix all the ingredients; blend well. Frost cooled brownies. Sprinkle with
chocolate chips.
45. DOUBLE-CHOCOLATE ALMOND BROWNIES
1/3 cup sliced almonds
1/4 cup all-purpose flour
1/2 tsp. baking powder
2 oz. unsweetened chocolate
1/2 stick (1/4 cup) unsalted butter
1/2 cup sugar
1/2 tsp. vanilla
1 large egg
1/3 cup semisweet chocolate chips
Preheat oven to 375*. Line the bottom and sides of an 8 x 4 x 3-inch loaf
pan with foil, leaving a 1/2-inch overhang all around.
On a baking sheet toast almonds in middle of oven until golden, about 7
minutes.
Into a small bowl sift together flour, baking powder, and a pinch salt. In
a double boiler or a metal bowl set over a saucepan of simmering watermelt unsweetened chocolate and butter, stirring until smooth. Remove top of
double boiler or bowl from heat and stir in sugar and vanilla until combined
well. Whisk in egg until combined well and stir in almonds, flour mixture, and
chocolate chips until just combined. Pour batter into loaf pan and bake in
middle of oven until a tester inserted 1 inch from side of pan comes out clean,
20 to 25 minutes. (Center will be fudgelike.) Cool brownies in pan on a rack 5
minutes and lift out foil with brownies onto rack.
46. DOUBLE CHOCOLATE-CHERRY BROWNIES
3/4 cup (1 1/2 sticks) unsalted butter
6 oz. unsweetened chocolate, chopped
2-1/2 cups sugar
4 eggs
1 egg yolk
1-1/2 tsp. vanilla extract
1/2 tsp. almond extract
-
8/21/2019 100 Brownie Recipes
37/73
1 cup plus 2 tbl. all purpose flour
1 tsp. ground cinnamon
1 cup halved dried sour or Bing cherries or chopped pitted prunes
1 cup semisweet chocolate chips
Preheat oven to 350°.
Butter and flour 13x8 1/2-inch glass baking dish.
Melt butter and unsweetened chocolate in a heavy large saucepan over low
heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at
a time, then yolk. Add extracts, then flour and cinnamon and stir until just
blended. Mix in cherries and chocolate chips.
Spread batter in prepared pan. Bake until brownies are firm around edges
and tester inserted into center comes out with a few crumbs, about 35
minutes. Cool on a rack.
47. DOUBLE CHOCOLATE MOCHA BROWNIES
1 1/2 sticks (3/4 cup) unsalted butter
5 oz. unsweetened chocolate, coarsely chopped
2 cups sugar
1 tbl. instant-espresso powder or instant-coffee granules
1 tsp. vanilla
1/2 tsp. salt4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
Preheat oven to 375°. Line a 15- by 10- by 1-inch baking pan with foil,
allowing 2 inches of foil to hang over ends of pan, and grease foil well (except
overhang) with 1 tbl. butter.
Melt remaining 11 tablespoons butter with unsweetened chocolate in a large
metal bowl set over a pan of barely simmering water, stirring until smooth.
Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt
(mixture will be grainy), then add eggs 1 at a time, whisking after each
addition until batter is smooth. Toss together flour and chocolate chips in
another bowl and add to batter, stirring until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is
firm and edges just begin to pull away from sides of pan, about 20 minutes (do
not overbake).
-
8/21/2019 100 Brownie Recipes
38/73
48. EASY ONE BOWL BROWNIES
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp.vanilla extract1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
Preheat oven to 350*. Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in
sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour,
salt, and baking powder. Spread batter into prepared pan. Bake for 25
to 30 minutes.
49. ESPRESSO KAHLUA BROWNIES
A chewy brownie with an intense coffee flavor.
1 stick (1/2 cup) unsalted butter, cut into pieces
3 oz. unsweetened chocolate, chopped2 large eggs
1-1/4 cups sugar
1 tsp. vanilla
3 tbl. instant espresso powder
2 tbl. Kahlua or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
25 espresso coffee beans
Preheat oven to 350°. Butter and flour a 9-inch square baking pan,
knocking out excess flour.
In a small heavy saucepan melt butter and chocolate over low heat,
stirring, until smooth. Cool chocolate mixture to lukewarm.
In a large bowl with an electric mixer beat together eggs, sugar, vanilla,
espresso powder, and Kahlua until mixture is thickened and pale. Beat
-
8/21/2019 100 Brownie Recipes
39/73
in chocolate mixture. Into a bowl sift together flour, baking powder, and
salt and beat into batter just until blended well.
Spread batter evenly in pan and arrange coffee beans in 5 rows of 5
beans each.
Bake brownies in middle of oven 30 to 35 minutes, or until a testercomes out with crumbs adhering to it. Cool brownies completely in pan
on a rack before cutting.
50. FRUITCAKE BROWNIES
These irresistible treats are filled with dried apricots, figs and cherries
as well as dates and walnuts, and are topped with a cream cheese
frosting.
Brownies
1 cup plus 2 tbl. (2 1/4 sticks) unsalted butter
9 oz. semisweet chocolate, chopped
1 1/2 oz. unsweetened chocolate, chopped
1 cup plus 2 tbl. sugar
3 large eggs
1-1/2 tsp. vanilla extract
1 cup all purpose flour
1 tsp. baking powder1/4 tsp. salt
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/3 cup dried sour cherries or dried currants
Frosting:
1 8-oz. package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tbl. vanilla extract
2 cups sifted powdered sugar
Walnut halves (optional)
For Brownies:
Preheat oven to 350°. Butter 13x9x2-inch glass baking dish. Combine 1
cup butter and semisweet and unsweetened chocolates in heavy medium
saucepan. Stir over low heat until chocolates melt and mixture is
-
8/21/2019 100 Brownie Recipes
40/73
smooth. Cool to lukewarm.
Using an electric mixer, beat sugar and 3 eggs in large bowl until very
thick and pale, about 3 minutes. Stir in chocolate mixture and vanilla
extract. Whisk 1 cup flour, baking powder and salt in medium bowl to
blend. Stir dry ingredients into chocolate mixture. Mix in walnuts and
dried fruits.
Transfer batter to prepared dish; smooth top. Bake until top cracks and
tester inserted into center comes out with a few moist crumbs attached,
about 35 minutes. Cool in pan on rack.
For frosting:
Combine room temperature cream cheese, butter and vanilla extract in
a processor. Blend until smooth, scraping down sides of bowl
occasionally. Add sugar and process to blend. Spread frosting over
brownies. Refrigerate until frosting is well chilled, about 2 hours. (Can
be prepared 3 days ahead. Cover; keep refrigerated.)
51. FUDGE MINT BROWNIES
1-1/4 cup flour
1/2 tsp. baking Soda
1/2 tsp. salt
1 cup sugar1/2 cup butter
3 Tbl. water
1-1/2 cups mint-Chocolate Chips
1-1/2 tsp. vanilla extract
3 eggs; large
1 cup nuts; chopped
Preheat oven to 325*.
In a small bowl, combine flour, baking soda, and salt; set aside. In a
medium saucepan, combine sugar, butter and water; bring just to a
boil. Remove from heat. Add mint-chocolate chips and vanilla extract; stir
until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each
addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased
13 X 9 X 2-inch baking pan. Bake at 325*for 30 to 35 minutes. Cool.
-
8/21/2019 100 Brownie Recipes
41/73
52. FUDGY BROWNIES
Brownies:
1-1/2 cups all purpose flour
2 tsp. baking powder1 tsp. salt
1 cup (2 sticks) unsalted butter
6 oz. unsweetened chocolate, chopped
5 large eggs
2-1/4 cups sugar
2 tsp. vanilla
1 cup chopped walnuts
Frosting:
1/2 cup (1 stick) unsalted butter
2 oz. unsweetened chocolate chopped
1/4 cup unsweetened cocoa powder
4 tbl. milk
1 tsp. vanilla
2 cups powdered sugar
For brownies:
Preheat oven to 350°. Butter 9x13-inch baking pan with 2-inch-high
sides.
Combine first 3 ingredients in a small bowl. Stir butter and chocolate in
a heavy small saucepan over low heat until melted and smooth. Beat
eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate
mixture, then dry ingredients. Mix in nuts, Pour batter into prepared
pan. Bake until toothpick inserted into center comes out with moist
crumbs attached, about 30 minutes. Cool.
For frosting:
Stir butter and chocolate in small saucepan over low heat until melted.
Stir in cocoa powder, 2 tablespoons milk and vanilla. Whisk in powdered
sugar. Mix in enough remaining milk to form smooth frosting.
53. FUDGY HAZELNUT BROWNIES
2-1/2 cups semisweet chocolate chips
1 cup (2 sticks) unsalted butter
-
8/21/2019 100 Brownie Recipes
42/73
1 cup sugar
4 large eggs
1/4 tsp. salt
2 tsp. vanilla extract
3/4 cup all purpose flour
1 cup coarsely chopped toasted hazelnuts
For topping
12 oz. semi-sweet chocolate, chopped
3 oz. good-quality white chocolate (such as Lindt or Baker's), chopped
Make brownie:
Preheat oven to 350°. Butter and flour 15 x 10 x 1-inch jelly-roll pan.
Stir chocolate and butter in heavy medium saucepan over medium-low
heat until melted and smooth. Remove from heat. Combine sugar, eggs
and salt in heavy large saucepan. Whisk constantly over low heat just
until sugar dissolves, about 5 minutes (do not boil). Remove from heat.
Whisk in chocolate mixture and vanilla. Whisk in flour and nuts.
Spread batter in pan. Bake until tester inserted into center comes out
with some moist crumbs still attached, about 30 minutes. Cool brownies
completely in pan on rack.
Make topping:
Stir semi-sweet chocolate in top of double boiler over barely simmering
water until smooth. Remove from over water. Spread over brownie.Stir white chocolate in top of double boiler over barely simmering water
until smooth. Spoon into resealable plastic bag. Cut very tip off 1 corner
of bag. Pipe lines of white chocolate crosswise atop brownie, spacing
lines 1 inch apart. Draw a toothpick lengthwise across lines, alternating
direction from left to right and right to left, to create marbled pattern.
Chill just until firm enough to cut, about 30 minutes.
54. FUDGY PEANUT BROWNIES
1 cup (2 sticks) unsalted butter
1 1/4 cups semisweet chocolate chips
3 oz. unsweetened chocolate, chopped
1 cup plus 2 tbl. sugar
3 large eggs
1-1/2 tbl. instant coffee granules
1 tbl. vanilla extract
2/3 cup all purpose flour
-
8/21/2019 100 Brownie Recipes
43/73
1 1/2 tsp. baking powder
1/2 tsp.salt
1 10-oz. package peanut butter chips
1/2 cup chopped salted peanuts
Preheat oven to 350°. Butter and flour 9-inch square metal baking pan.
Combine butter, semisweet chocolate chips and unsweetened chocolatein a heavy medium saucepan. Stir over low heat until chocolate mixture
is melted and smooth. Remove from heat.
Whisk 1 cup plus 2 tablespoons sugar, 3 eggs, instant coffee granules and
vanilla extract in large bowl just until combined. Add warm chocolate
mixture; whisk to combine. Cool just to room temperature.
Whisk 2/3 cup all purpose flour, 1 1/2 teaspoons baking powder and 1/2
teaspoon salt in medium bowl. Whisk into chocolate mixture. Mix in
peanut butter chips and peanuts. Pour batter into prepared pan. Bake
until tester inserted into center comes out with some moist crumbs still
attached; about 35 minutes (do not over bake).
55. FUDGY TOFFEE BROWNIES
2 cups semisweet chocolate chips (about 12 ounces)
3/4 cup (1-1/2 sticks) unsalted butter, cut into 1-inch pieces
5 oz. unsweetened chocolate, chopped1 3/4 cups sugar
4 large eggs
3/4 cup all purpose flour
1 1/4 cups English toffee bits
2/3 cup whipping cream
3/4 cup whole almonds (about 3 1/2 ounces), toasted, coarsely chopped
Preheat oven to 350°. Line 9x9x2-inch metal pan with foil, leaving
overhang. Butter foil.
Combine 1 cup chocolate chips, butter, and 4 oz. unsweetened chocolate
in heavy large saucepan. Stir over low heat until chocolates melt and
mixture is smooth. Remove from heat. Whisk in sugar, then eggs and
flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan.
Bake brownies until tester inserted into center comes out with moist
crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using
metal spatula, press down brownie edges to level top.
-
8/21/2019 100 Brownie Recipes
44/73
Bring cream to simmer in heavy small saucepan. Add remaining 1 cup
chocolate chips and 1 ounce unsweetened chocolate; whisk topping until
smooth. Pour topping over brownies in pan. Sprinkle with almonds and
1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1
day.
56. GERMAN CHOCOLATE BROWNIES I
1 (1 lb. 3.5 oz.) pkg. Fudge Brownie Mix
1/2 cup water
1/2 cup oil
1 egg
1 can coconut pecan frosting
1 cup sour cream
1/2 cup miniature semi-sweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 350*. Grease the bottom only of a 9 by 13 inch pan.
In a large bowl, combine brownie mix, water, oil and egg. Beat 50
strokes by hand. Add pecan frosting and sour cream; mix well. Spread
batter in the pan. Sprinkle pecans and chocolate chips evenly over the
top. Bake 350* for 40 to 55 minutes.
57. GERMAN CHOCOLATE BROWNIES II
Brownies:
1/3 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
3/4 cup sugar
1 tsp. vanilla
Topping:
1/3 cup butter, softened
1/3 cup brown sugar
1/4 cup light cream
1 cup flaked coconut
-
8/21/2019 100 Brownie Recipes
45/73
Brownies:
Melt butter and chocolate together. Set aside to cool. In a small bowl,
combine flour, baking powder and salt. In a large bowl beat eggs. Blend
in sugar. Add chocolate mixture and vanilla. Stir in flour mixture.
Pour into a greased 8 inch square pan. Bake at 325 degrees F. for 15 to
18 minutes. Cool.
Topping:
Cream butter and sugar together. Stir in cream and coconut. Spread
over the cooled cake. Preheat broiler.
Place brownies under broiler for 1 to 2 minutes, until topping is bubbly.
Cool and cut into squares. Store in refrigerator.
58. GINGER-MACADAMIA BROWNIES
Adding macadamia nuts and ginger transforms familiar brownies into
something truly extraordinary. For a festive summer finale, serve them
with strawberries.
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
4 oz. unsweetened chocolate, chopped
1 tsp. instant coffee powder
3 large eggs
1-1/2 cups (packed) brown sugar2 tsp. vanilla extract
1/4 tsp. salt
1 cup unbleached all purpose flour
1 cup chopped macadamia nuts
1/4 cup minced crystallized ginger
Preheat oven to 325°. Butter 8x8x2-inch glass baking dish.
Mix butter, chocolate and coffee powder in heavy medium saucepan.
Stir over low heat until smooth. Cool, stirring occasionally.
Whisk eggs in large bowl to blend. Whisk in sugar, vanilla and salt. Fold
in chocolate mixture. Mix in flour, then nuts and ginger. Pour batter
into prepared pan. Bake until tester inserted into center comes out with
moist crumbs still attached, about 40 minutes. Cool in pan on rack.
Cover and let stand at room temperature overnight. Cut into 16
squares.
-
8/21/2019 100 Brownie Recipes
46/73
59. GOLDEN BROWN SUGAR BROWNIES
2 cups unsifted flour
2 tsp. baking powder
1 tsp. salt
3/4 cup butter, softened
3/4 cup sugar3/4 cup firmly packed dark brown sugar
1 tsp. vanilla extract
3 eggs
2 cups chocolate chips
Preheat oven to 350*.
In a small bowl, combine flour, baking powder, and salt; set aside. In a
large bowl, combine butter, sugar, dark brown sugar, and vanilla
extract; beat until creamy. Add eggs, one at a time, beating well after
each addition. Gradually add flour mixture; mix well. Stir in chocolate
chips.
Spread evenly into well greased 15 x 10 x 1 inch baking pan. Bake at
350* for 30 to 35 minutes.
60. GRAND MARNIER BROWNIE KISSES
Espresso and a selection of favorite liqueurs are good with the brownies.
4 oz. unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
2 tsp. grated orange peel
1 tsp. vanilla extract
1/4 tsp. salt
3 large eggs
3/4 cup all purpose flour
Topping:
1/2 cup whipping cream
1 tsp. grated orange peel
5-1/2 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tbl. Grand Marnier or other orange liqueur
-
8/21/2019 100 Brownie Recipes
47/73
For brownies:
Preheat oven to 325°. Line 8x8-inch metal baking pan with foil.
Melt unsweetened chocolate and unsalted butter in heavy medium
saucepan over low heat, stirring until smooth; cool slightly. Whisk
sugar, grated orange peel, vanilla extract and salt into chocolate
mixture. Whisk in eggs 1 at a time; then continue whisking until
mixture is velvety. Add flour and whisk just to blend. Transfer batter toprepared metal baking pan.
Bake brownies until top is just springy to touch and toothpick inserted
into center comes out with moist crumbs attached, about 35 minutes.
Cool in pan on rack 10 minutes. If necessary, press down on raised
brownie edges to level top. Cool in pan completely.
For topping: Bring cream and orange peel to simmer in heavy small
saucepan. Remove from heat. Add chocolate and whisk until smooth.
Whisk in Grand Marnier. Refrigerate until thick enough to spread,
stirring occasionally, about 45 minutes.
Spread topping over brownies. Refrigerate until topping is cold, about 1
Hour
61. KAHLUA MUDSLIDE BROWNIES
2 cups all-purpose flour1/2 tsp. baking powder
1/2 tsp. Salt
2/3 cup butter
4 oz. unsweetened chocolate
3 eggs
1 1/2 cups sugar
4 tbl. Kahlua
2 tbl. Irish cream liqueur
1 tbl. Vodka
3/4 cup walnuts, coarsely chopped
Kahlua Glaze:
1 1/4 cups powdered sugar
3 tbl. Kahlua
Combine flour, baking powder and salt in a small bowl.
Melt butter and chocolate in a small saucepan over low heat; set aside.
Beat eggs and granulated sugar in a large bowl until light.
-
8/21/2019 100 Brownie Recipes
48/73
Beat in flour mixture, chocolate mixture, Kahlua, Irish cream and
vodka. Fold in walnuts. Pour into greased 13x9" baking pan.
Bake in a 350* oven just until toothpick inserted into the center comes
out clean, about 25 minutes. Cool in pan on wire rack.
Spread with Kahlua Glaze:
Beat together powdered sugar and Kahlua in a small bowl until smooth.
62. LOW CARB BROWNIES
1/2 cup butter, room temp.
2 eggs
1 1-oz sq. unsweetened chocolate
2 tsp. chocolate extract
2 Tbl. water
2 Tbl. soy flour
1/2 cup coarsely chopped walnuts
8 packets sugar substitute
3 Tbl. creme de cacao
Cream the butter with electric hand mixer. Add eggs one at a time,
beating well.
Melt chocolate with extract & water in top of double boiler.
Add melted chocolate, soy flour, chopped walnuts, & sugar substitute to
butter. Mix well. Taste for sweetness. Add more sugar if needed. Grease
1-1/2 quart flat baking pan. Pour batter into pan; bake 15 minutes.
63. LOW FAT BROWNIES
7 tbl. butter or margarine
3/4 cup unsweetened cocoa
2 cups sugar
1-1/2 tsp. vanilla
1 large egg
5 large egg whites (about 10 tablespoons)
1 cup all-purpose flour
2 tbl. finely chopped walnuts
In a 2 to 3 quart pan, combine butter and cocoa; stir over medium-low
heat until butter is melted and mixture is well blended. Remove from
-
8/21/2019 100 Brownie Recipes
49/73
heat and stir in sugar and vanilla. Add egg and egg whites; beat until
blended. Stir in flour until well blended.
Spread batter evenly in a 9-inch-square baking pan, lightly sprayed
with pan coating. Sprinkle walnuts evenly over batter. Bake in a 325*
degree oven until brownies feel dry on top (about 35 minutes). Let cool
in pan on a rack; then cut into 2 1/4-inch squares. Store airtight.
64. MARASCHINO CHERRY BROWNIE BARS
Brownies:
1/2 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup sugar
1-1/2 tsp. vanilla
3/4 cup maraschino cherries, well drained and halved
Frosting:
2 tbl. butter, softened
1 cup powdered sugar
3 tbl. cocoamaraschino cherry juice
Brownies:
Melt butter and chocolate together, and set aside to cool. In a small
bowl mix flour, baking powder and salt. In a large bowl, beat eggs. Add sugar
and vanilla. Stir in chocolate mixture. Add flour mixture and cherries to wet
ingredients, and stir to blend. Pour into a greased 8 inch square pan. Bake at
350 degrees for 35 to 40 minutes. Cool.
Frosting:
Beat powdered sugar, butter, and cocoa together. Add enough cherry
juice to make a spreadable icing. Spread on cooled cake.
65. MARSHMALLOW BROWNIES
2 cups white sugar
1/4 cup unsweetened cocoa powder
-
8/21/2019 100 Brownie Recipes
50/73
1 cup butter, melted
4 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
3/4 tsp. baking powder
1 tsp. salt
1/2 cup chopped walnuts1 (16 ounce) package miniature marshmallows
Frosting:
1/2 cup brown sugar
1/4 cup water
1 (1 ounce) square unsweetened baking chocolate
1 tbl. butter
1 tsp. vanilla extract
1-1/2 cups confectioners' sugar
Preheat oven to 350 degrees*. Grease a 9x13 inch baking pan.
In a large bowl, stir together the white sugar and cocoa. Mix in the
melted butter until well blended. Beat in the eggs one at a time, then stir
in 2 teaspoons vanilla. Combine the flour, baking soda and salt; stir into
the chocolate mixture. Fold in walnuts. Spread evenly into the prepared
pan.
Bake for 30 minutes in the preheated oven, until the cake starts to pullaway from the sides of the pan. Remove from the oven and cover with
an even layer of miniature marshmallows. Return to the oven for about
2 to 3 minutes longer. Remove from the oven and allow to cool in the
pan.
In a small saucepan over medium heat, combine brown sugar, water
and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir
in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in
the confectioners' sugar until smooth. Spread over the marshmallow
layer. Allow frosting to set before cutting into bars.
66. MEXICAN ALMOND CHOCOLATE BROWNIES
3/4 stick (6 tbl.) unsalted butter, cut into pieces
3 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
2 oz. unsweetened chocolate, chopped
1 cup sugar
-
8/21/2019 100 Brownie Recipes
51/73
1/2 cup whole blanched almonds, toasted until golden and cooled
2 large eggs
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 350°. Butter and flour a 9-inch square baking pan,knocking out excess flour.
In a heavy 1 1/2-quart saucepan melt butter and chocolate over low
heat, stirring, until smooth and remove pan from heat. Cool chocolate
mixture 10 minutes.
In a food processor process sugar and almonds until ground fine. Stir
almond mixture into chocolate mixture and add eggs, 1 at a time,
beating well with a wooden spoon until mixture is glossy and smooth.
Stir in flour, salt, and cinnamon until just combined.
Spread batter evenly in pan and bake in middle of oven 25 to 30
minutes, or until a tester comes out with crumbs adhering to it. Cool
brownies completely in pan on a rack.
67. MEXICAN BROWNIES
For brownies4 oz. unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tbl. ground cinnamon
1/4 tsp.salt
3 large eggs
1 tsp. vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips
For brown sugar topping:
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tbl. unsalted butter
3/4 tbl. vanilla extract
1/2 cup sliced almonds
-
8/21/2019 100 Brownie Recipes
52/73
Brownies:
Preheat oven to 325°. Line 8-inch square baking pan with foil, extending
foil over sides.
Stir unsweetened chocolate and butter in heavy large saucepan over low
heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and
salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter issmooth, about 2 minutes. Add flour and whisk just until blended. Stir in
chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until
tester inserted into center comes out with a few moist crumbs attached, about
35 minutes. Cool completely in pan on rack.
Topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until
mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool
10 minutes. Whisk until thick enough to spread. Spread over brownie.
Sprinkle with almonds. Let stand until topping sets, about 1 hour.
68. MOCHA BROWNIES
Nonstick vegetable oil spray
8 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
6 large eggs2 tsp. vanilla extract
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. instant espresso powder
1/2 tsp. salt
1/4 cup sour cream
3/4 cup chopped walnuts
Powdered sugar
Preheat oven to 375°. Spray 13x9x2-inch metal baking pan with
nonstick spray. Line with waxed paper, extending over 2 sides of pan.
Spray paper.
Stir chocolate and butter in a heavy small saucepan over low heat until
melted. Cool to lukewarm. Using electric mixer, beat 2 cups sugar, eggs
and vanilla in medium bowl until fluffy, about 5 minutes. Add chocolate
mixture; beat just until blended. Add flour and next 3 ingredients; beat
just until blended. Stir in sour cream and nuts.
-
8/21/2019 100 Brownie Recipes
53/73
Transfer batter to pan. Bake until tester inserted into center comes out
with moist crumbs attached, about 35 minutes. Transfer pan to rack;
cool completely. Cut into squares. Top with powdered sugar.
69. NO-BAKE BROWNIES
1 cup nuts, finely chopped
1 can sweetened condensed milk
2 ounces unsweetened chocolate
2 cups Vanilla wafers cookies, crumbled
In a buttered 9" square pan sprinkle 1/4 cup of the nuts.
In a sauce pan, over low heat, melt the chocolate with sweetened
condensed milk.
Cook and stir until mixture thickens, about 10 minutes. Remove from
heat; stir in crumbs and 1/2 cup nuts. Spread evenly in the prepared
pan. Top with remaining 1/4 cup nuts.
70. NO-CHOLESTEROL BROWNIES
1-1/2 cups sugar
1 cup all purpose flour
3/4 cup unsweetened cocoa powder1 tsp. baking powder
1/4 tsp. salt
3/4 cup vegetable oil
4 egg whites, beaten to blend
2 tsp. vanilla
2/3 cup chopped walnuts
Preheat oven to 350°. Grease 8-inch square pan with 2-inch-high sides.
Combine first 5 ingredients in a large bowl. Add oil, egg whites and vanilla
and blend. Stir in walnuts. Transfer to prepared pan. Bake until brownies are
slightly puffed in center and edges are beginning to brown, about 30 minutes.
Cover hot brownies in pan with foil and chill overnight.
71. ORANGE CHEESECAKE BROWNIES
For cheesecake batter:
8-ounce pkg. cream cheese, softened
-
8/21/2019 100 Brownie Recipes
54/73
1/3 cup sugar
3/4 tsp. finely grated fresh orange zest
1 large egg
1 tbl. all-purpose flour
For chocolate batter:
3/4 stick (6 tbl.) unsalted butter, cut into pieces2 oz. unsweetened chocolate, chopped
2 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup sugar
1 tsp. vanilla
2 large eggs
2/3 cup all-purpose flour
1/2 tsp. salt
Preheat oven to 350°. Butter and flour a 9-inch square baking pan,
knocking out excess flour.
Make cheesecake batter:
In a bowl stir together cream cheese, sugar, and zest with a wooden
spoon until smooth. Beat in egg with a fork until blended and stir in flour.
Make chocolate batter:
In a heavy 1 1/2-quart saucepan melt butter and chocolate over low
heat, stirring, until smooth and remove pan from heat. Cool mixture 10
minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating wellwith a wooden spoon until mixture is glossy and smooth. Stir in flour
and salt until just combined.
Spread chocolate batter evenly in pan. Drop cheesecake batter by large
spoonfuls onto chocolate batter and run a knife through batters to make
decorative swirls. Bake brownies in middle of oven 50 minutes, or until
cheesecake mixture is pale golden and a tester comes out clean. Cool
brownies completely.
72. PASSOVER BROWNIES
5 eggs
2-1/2 cups sugar
1-1/4 cups vegetable oil
1-1/4 cups matzo cake meal
1-1/2 cups unsweetened cocoa powder
1-1/4 cups chopped walnuts
-
8/21/2019 100 Brownie Recipes
55/73
Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts
Bake in a greased 9 x 13 inch pan at 325* for 30-35 minutes.
73. PEANUT BUTTER AND CHOCOLATE BROWNIES
2 cups sugar1 cup butter
4 eggs
2 tsp. vanilla
1-1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
1 cup peanut butter chips
Preheat oven to 350* Grease a 9 by 13 inch pan.
Cream together the butter and sugar until light and fluffy. Add the
eggs one at a time, beating well after each addition. Add the vanilla;
blend well. In a small bowl, combine flour, cocoa, baking powder and
salt. Gradually add the flour mixture to the sugar mixture; mix well.
Stir in the peanut butter chips.
Peanut Butter layer:
3/4 cup peanut butter1/3 cup butter
1/3 cup sugar
2 tbl. flour
3/4 tsp. vanilla
2 eggs
In a small bowl, beat the peanut