Brownies

[ladyseville]

Raisin Nut Brownies

1 package (1 lb. 3.5-oz.) brownie mix
1/2 cup oil
1/4 cup water
2 eggs
1 cup California Raisins
1 cup deluxe mixed nuts, coarsely chopped
1/4 cup vanilla milk chips, melted
1 teaspoon oil

Heat oven to 350º F. Grease bottom of 13x9-inch pan. Prepare brownies as directed on package with oil, water and eggs. Stir in raisins. Spread in greased pan. Sprinkle nuts on top. Press in lightly. Bake at 350º F for 28 to 30 minutes. Cool completely.

Combine melted vanilla chips and oil. Drizzle over cooled brownies. Cut into squares while frosting is still slightly soft.

Makes 24 servings (24 brownies)

[ladyseville]

Almond Cheesecake Brownies

3/4 cup margarine or butter (1 1/2 sticks)
Four 1-ounce squares unsweetened chocolate
Four 1-ounce squares semisweet chocolate
2 cups sugar
6 large eggs
2 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 8-ounce packages cream cheese, slightly softened
3/4 teaspoon almond extract

Preheat oven to 350 degrees F. Line 13" by 9" metal baking pan with foil; lightly grease foil.

In large glass bowl, combine margarine or butter and both types of chocolates. In microwave oven, cook, covered with waxed paper, on High 2 to 3 minutes until almost melted; stir until smooth. With wooden spoon, beat in 1 1/2 cups sugar. Then, beat in 4 eggs and 2 teaspoons vanilla until well blended. Stir in flour, baking powder, and salt; set aside.

In small bowl, with mixer at medium speed, beat cream cheese until smooth; gradually beat in 1/2 cup sugar. Beat in almond extract, 2 eggs, and 1/2 teaspoon vanilla just until blended.

Spread 1 1/2 cups chocolate batter in pan. Spoon cream-cheese mixture in 6 large dollops on top of chocolate batter (cheese mixture will cover much of chocolate batter). Then, spoon remaining chocolate batter in 6 large dollops over and between cheese mixture. With tip of knife, cut and twist through mixtures to create marble design.

Bake 40 to 45 minutes until toothpick inserted in center comes out almost clean with a few crumbs attached. Cool brownies in pan on wire rack.

When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

[ladyseville]

M & M's Holiday Brownies

1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)

Preheat the oven to 350 degrees.

Prepare the brownie mix according to the package directions.

Spoon batter into 13" x 9" baking pan, spreading evenly.

Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for the Holidays.

In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times. Evenly spoon the cream cheese mixture over the brownie batter.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean. Remove and cool completely.

Optional: Just before serving, top with a layer of whipped cream.

Cut into 2-inch squares.

YIELD: 24 Brownies

[ladyseville]

Orange Brownies

Filling:
2 packages (3 oz each) cream cheese, softened to room temperature
1/4 cup orange marmalade
2 Tbs. sugar
1 egg
Yellow and red liquid food coloring

Brownies:
1 package (19.8 oz) family size brownie mix
1/3 cup oil
1/3 cup water
2 eggs

Heat oven to 350F. Grease 9" square baking pan. In medium bowl, with electric mixer on high speed, beat cream cheese, marmalade, sugar and egg. Stir in yellow food coloring and enough red food coloring to tint bright orange.

Prepare brownie mix according to package directions, using 1/3 cup oil, 1/3 cup water and 2 eggs. Pour two thirds of the batter into prepared pan. Drop dollops of cream-cheese filling onto brownie batter.

Spoon remaining brownie batter on top of cream cheese dollops.

Using a table knife, cut through the mixture to create a marbled effect.

Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Transfer to wire rack and let cool completely. Cut into squares.

YIELD: 9 Squares

[ladyseville]

Triple Chip Brownies

Butter; to grease the foil
16 T. Unsalted butter; softened
2 C. Sugar
8 oz. Bittersweet chocolate melted and slightly cooled
2 t. Vanilla extract
4 Eggs
1 C. Unbleached all-purpose flour
1 t. Salt
1 C. Chopped walnuts
2 C. Semisweet chocolate
2 C. Milk chocolate
2 C. Butterscotch bits

Preheat oven to 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with a large piece of aluminum foil, smoothing it into the corners. Butter the foil.

In a large bowl, cream the butter with the sugar together until it is light in color. Stir in the melted chocolate. Add the vanilla, then add the eggs, beating until blended. In another bowl, combine the flour and salt. Add the walnuts and all the bits, tossing to coat them with the flour. Scrape the flour, nuts and bits into the bowl with the butter, and stir with a wooden spoon just until all the ingredients are mixed. Do not over-beat. Scrape the batter into the prepared pan, holding the foil so that it does not move.

Place the pan in the middle of the oven and bake until a toothpick inserted in the center comes out almost clean, about 50 minutes. Remove the pan and let it stand for an hour, then cover the pan with foil and place it in your freezer for at least 1 1/2 hours or in your refrigerator overnight. Turn the cooled brownies out onto a clean workspace, lift off the foil and cut into 32 squares. Store in the refrigerator or the freezer in an airtight tin.

Yield: 32 Servings

[ladyseville]

Marshmallow Brownies

1 cup (6 ounces) butterscotch chips
1/2 cup butter or margarine
2 eggs
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts

In a saucepan over low heat, melt butterscotch chips and butter; cool for 10 minutes.

In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture; mix well. Combine flour, baking powder and salt; add to batter and mix well. Stir in marshmallows, chocolate chips and nuts.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees for 25-30 minutes or until brownies test done with a toothpick. Cool before cutting.

Yield: 3 dozen

[ladyseville]

Gourmet Brownies

3 squares (3 oz.) unsweetened chocolate
1/2 cup shortening
3 eggs
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
1 1/2 cups chopped walnuts
1/3 cup raspberry preserves

Velvet Chocolate Glaze
1 square (1 oz.) unsweetened chocolate
2 tablespoons butter
2 tablespoons light corn syrup
2 cups powdered sugar
1 tablespoon milk
2 teaspoons vanilla

Brownies
Melt 3 squares chocolate with shortening over warm water; cool slightly. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well-greased 8-inch square pan. Bake at 325° for about 40 minutes. Spoon preserves over hot brownies; spread carefully. Let cool. Spread Velvet Chocolate Glaze over brownies.

Glaze:
Melt 1 square chocolate. Blend in butter and light corn syrup. Stir in powdered sugar, milk and vanilla; mix well.

[ladyseville]

Iced Pumpkin Blondies

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup LIBBY'S 100% Pure Pumpkin
1 recipe maple icing, recipe follows

PREHEAT oven to 350°F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in Pumpkin. Gradually beat in flour mixture. Spread into prepared pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.

FOR MAPLE ICING
Beat 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in a small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring.

[Kitchen Witch]

Brownie Enormous

3/4 cup melted butter
4 (1 ounce) squares unsweetened baking chocolate
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup flour
1 cup large walnut pieces and chunks of premium-grade bar chocolate.


In a glass mixing bowl, combine butter and baking chocolate. Microwave butter and chocolate until melted (on HIGH about 2 minutes).
Stir sugar into chocolate until well blended. Stir in eggs and vanilla. Mix in flour. Stir in nuts and bar chocolate. Gently fold in. Do not over mix. Pour into a 9 x 13-inch buttered baking dish and bake 30 to 35 minutes and 350 degrees F (325 degrees F in glass pan), until wooden pick in center comes out with fudgy crumbs.

[Kitchen Witch]

Restaurant Brownies


3/4 cup (1 1/2 sticks) butter
3 (1 ounce squares) unsweetened chocolate
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup flour
1/4 teaspoon salt
Frosting (see recipe)

Preheat oven to 350 degrees F. Coat 8-inch pan with vegetable oil spray or butter lightly.
Melt butter and chocolate over low heat, stirring until smooth. Cool, stir in sugar and vanilla. Add eggs, one at a time, whisking until smooth. Stir in flour and salt.
Pour into prepared pan. Bake in preheated oven 25 to 35 minutes or until top is crusty and cake tester comes out clean when inserted near center.
Remove from oven and cool. When cool, frost, then cut into bars.
Makes 24 servings.

Frosting
2 tablespoons butter
2 (1 ounce squares) unsweetened chocolate
1/2 teaspoon vanilla extract
1 cup sifted powdered sugar
2 to 3 tablespoons coffee-flavored liqueur such as
Kahlúa (or other compatible liquor)

Melt butter and chocolate over low heat or in microwave. Blend until smooth. Add vanilla extract and about half of sugar; mix well. Gradually add remaining sugar and liqueur until mixture reaches spreading consistency.

[Kitchen Witch]

MINT BROWNIES

¾ c. butter
¾ c. sugar
½ c. brown sugar
½ c. cocoa
2 eggs
1 t. vanilla
1 ½ c. flour
¾ t. baking powder
¼ t. baking soda
¼ t. salt
1 c. milk
2/3 c. finely chopped walnuts or pecans
1 pkg. (12 or 13-oz.) chocolate covered mint patties (1 ½-inch diameter), chopped
Chocolate-Mint Frosting - recipe follows
Green colored candy sprinkles or decorating sugar

Line 15 X 10 X -inch pan with foil - extending edges. Butter foil. Melt butter; remove from heat; stir in sugars and cocoa; add eggs and vanilla. Whisk dry ingredients; add alternately with milk to chocolate mixture using wooden spoon. Spread half of batter in pan; sprinkle with mints; top with remaining batter. Bake 350* F. for 18 to 20 minutes or until tests done. Cool. Frost.



CHOCOLATE-MINT FROSTING:

¼ c. butter, melted
¼ c. cocoa
3 T. milk
3 c. confectioners? sugar
Beat smooth; add additional milk by the t. if needed. Makes about 1 ¾ c.

[Kitchen Witch]

OATMEAL BROWNIES

1/2 cup butter or margarine -- melted
1/2 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs -- slightly beaten
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup cocoa
1/3 cup pecans -- chopped
3 tablespoons quick cooking oats -- uncooked

Grease an 8-inch square pan, and line with waxed paper; set aside. Combine butter, sugar, brown sugar, and vanilla; stir well. Add eggs; stir well. Combine flour, baking powder, and cocoa in a small bowl; add to creamed mixture, stirring well. Stir in pecans and oats. Pour batter into prepared pan. Bake at 350 degrees F. for 18 minutes. (Center will be soft.) Cool in pan 10 minutes; remove from pan, and remove waxed paper. Cut into squares. Yield: 24 servings.

[ladyseville]

Hepburn's Brownies

2 oz. (2 squares) unsweetened chocolate
1/2 C. (1 stick) unsalted butter
1 C. sugar
2 large eggs, lightly beaten
1/2 t. vanilla extract
1/4 C. all-purpose flour
1/2 t. salt
1 C. coarsely chopped walnuts

First melt chocolate and butter in a heavy saucepan. Remove from heat, and stir in sugar. Add eggs and vanilla, and beat like mad. Stir in flour, salt and chopped walnuts - not smashed up, you know, but just chopped into fairly good size pieces.

Now mix all that up. Then you butter a square tin (8 inches), and dump the whole thing quickly into the pan. Stuff this pan into a preheated 325-degree oven for 40 minutes. After that, take out the pan, and let it cool for a while. Then cut into 1-1/2-inch squares, and dive right in.

[ladyseville]

Deep, Dark Chocolate Brownies

12 oz. fine-quality semisweet chocolate
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 1/3 C. granulated sugar
6 eggs
1 C. cake flour
Powdered sugar

Line a 9-by-13-inch baking pan with parchment or waxed paper. Butter and flour parchment and sides of pan.

Chop or break chocolate into small pieces. Melt in a microwave or in a heavy-bottomed saucepan over low heat. Stir until smooth. Pour into mixer bowl. Cool slightly, until just warm to the touch.

Beat butter into warm chocolate. Beat in sugar. Add eggs one at a time, beating until mixture lightens. Blend in flour on low speed. Do not overmix.

Pour into pan. Bake at 350° F. for 35 to 40 minutes, or until center is almost set. Cool in pan. Run a knife around edges and remove from pan. Peel off paper. Dust with powdered sugar and cut into squares.

Makes 20 large brownies.

[ladyseville]

Crunchy Praline Brownie

1 (17.6-oz.) box Duncan Hines "Chocolate Lovers Brownies" with California walnuts
Praline topping (recipe follows)

Mix brownie mix according to the "cakelike" directions on box.

Spread evenly in well-greased 8 x 8-inch aluminum pan. Bake in 350° F. preheated oven for 35-40 minutes.

Remove from oven and spread Praline Topping over brownies. Bake again for another 15 minutes. (Make sure brownies are done, but do not overcook.)

Cool before cutting.

Praline topping:
3/4 C. packed light brown sugar
3/4 C. chopped pecans
1/4 C. (1/2 stick) margarine, melted
2 T. evaporated milk
1 t. vanilla

Mix all ingredients and pour over brownies.

Makes 16 squares.

[ladyseville]

Chocolate and Guinness Brownies

4 eggs
3/4 C. superfine sugar
8 oz. bittersweet chocolate, chopped
4 oz. white chocolate, chopped
6 T. unsalted butter
3/4 C. all-purpose flour
3/4 C. cocoa
1 1/4 C. Guinness stout

Confectioners' sugar for dusting

Preheat the oven to 375° F. Butter an 8-inch-square pan.

In an electric mixer, combine the eggs and sugar. Beat until light and fluffy.

In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture.

Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness.

Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from the oven and let cool on a wire rack.

To serve, dust the cake with confectioners' sugar and cut into squares.

Serves 8 to 10.

[ladyseville]

Marbled Peanut Butter Brownies

1 package Betty Crocker Supreme brownie mix with pouch of Hershey's Syrup
Water, oil and eggs as called for on brownie mix package
1/3 C. packed brown sugar
1/3 C. crunchy peanut butter
1 egg

Optional: 1/2 C. peanut butter chips

Peanut butter frosting:
1 C. vanilla ready-to-spread frosting
1/3 C. creamy or crunchy peanut butter
2 to 3 t. milk

Preheat oven to 350° F. Grease or coat with nonstick cooking spray bottom only of 13x9-inch baking pan. Follow box-mix instructions for making fudgelike or cakelike brownie batter. Stir in the optional peanut butter chips, if desired. Spread batter in pan. Stir together the brown sugar, peanut butter and egg. Drop by tablespoonfuls onto batter. Cut through batter several times for marbled effect.

Bake at 350° F. for 30 to 35 minutes or until a toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely. Frost with Peanut Butter Frosting.

For frosting: Stir peanut butter into a cupful of vanilla ready-to-spread frosting and enough milk to make it smooth and spreadable.

Yield: 32 brownies

[ladyseville]

Fudge Brownies de Luxe

4 oz. unsweetened chocolate
1/2 C. (1 stick) butter
4 eggs
2 C. sugar
1 C. sifted all-purpose flour
1 t. vanilla extract
1 C. broken walnuts

Preheat oven to 325° F. Grease a 9-by-9-by-2-inch baking pan; set aside.

Melt chocolate and butter in a double boiler or mixing bowl over a pan of hot water; cool slightly. (Alternatively, this can be melted in a microwave, stirring it and watching it carefully to prevent the chocolate from burning.)

Beat eggs until foamy. Gradually add sugar, beating thoroughly after each addition. Blend in chocolate mixture. Mix in flour, then vanilla, then nuts.

Spread in greased pan, smoothing to the corners. Bake about 40 minutes, until brownies begin to pull from sides of pan.

Cool to room temperature in the pan on a wire rack, then cut into squares or bars.

Makes about 2 dozen.

[ladyseville]

Rocky Road Brownies

1 C. butter or margarine, divided
2 (1-oz.) squares semisweet chocolate, divided
1 1/2 C. sugar, divided
1 C, plus 2 T. all-purpose flour, divided
3/4 to 1 1/4 C. nuts, divided
1 t. baking powder
2 1/2 t. vanilla, divided
3 eggs, divided
8 ozs. cream cheese, divided
1 (6-oz.) pkg. semisweet chocolate chips (optional)
1/4 C. milk
3 C. powdered sugar
2 C. miniature marshmallows

Grease and flour a 9x13-inch baking pan.

In a large saucepan over low heat, melt 1/2 cup of butter and 1 square of semisweet chocolate. Add 1 cup sugar, 1 cup flour, 1/2 to 1 cup of nuts, baking powder, 1 tsp. vanilla and 2 eggs. Mix well and spread in prepared pan.

To make filling: In a small bowl, combine 6 ounces of the cream cheese with 1/2 cup sugar, 2 tablespoons of flour, 1/4 cup butter or margarine, 1 egg and 1/2 teaspoon of vanilla. Blend until smooth and fluffy. Stir in 1/4 cup of nuts.

Spread over chocolate mixture in pan. If desired sprinkle with chocolate chips.

Bake in a 350° F. oven for 25-35 minutes, until a toothpick inserted in the center comes out clean.

To make frosting: In a large saucepan over low heat, melt 1/4 cup butter, remaining square of semisweet chocolate, the reserved 2 ounces of cream cheese and milk. Stir in powdered sugar and 1 teaspoon of vanilla, stirring until smooth.

When brownies are done, remove from oven. Sprinkle with the marshmallows and return to oven for 2 minutes. Immediately upon removing from the oven the second time, pour frosting over marshmallows and swirl together.

Store in refrigerator.

Makes about 5 dozen brownies.

[ladyseville]

Caramel Brownies

1 (18-oz.) container of T. Marzetti's Old Fashioned Caramel Apple Dip
2/3 C. evaporated milk, divided
1 stick melted butter
1 (18.25-oz.) German chocolate cake mix
1 C. pecan pieces
6 ozs. semisweet morsels

Heat caramel with 1/3 cup evaporated milk until caramel is melted. Set aside.

Add other 1/3 cup evaporated milk and melted butter to the cake mix in another bowl. Fold in pecans. Batter will be stiff.

Spread half of the cake mixture in a buttered (9x13-inch) baking pan and bake at 350° F. for 5-6 minutes.

Remove and pour caramel mixture over. Then sprinkle with chocolate chips.

Place remaining batter on top as best you can and bake for 15-20 minutes.

Chill 45 minutes before cutting.

Makes about 18 large brownies.

[ladyseville]

Toffee Fudge Brownies

6 Heath candy bars, broken up
1 cup chopped walnuts
1 1/4 cups sugar
5 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
4 eggs
1 tablespoon vanilla
1/4 teaspoon salt
2/3 cup flour

Position rack in center of oven and preheat to 325ºF. Grease and flour 9 inch square baking pan. In food processor, combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside.

Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl.

Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove blade and blend mixture gently with spatula if necessary to mix in flour completely). Turn batter into prepared pan, spreading evenly.

Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 3/4-inch squares. Store in airtight container.

[ladyseville]

Sugar Free Brownies

1/3 C. Chopped walnuts
3 tb Unsweetened apple juice concentrate
1 t. Baking powder
1/3 C. Cocoa
2 C. Whole wheat flour
1 1/3 C. Unsweetened apple juice concentrate
1/2 C. Oil
1 Egg white
1 Banana, mashed

Soak walnuts in 3 tablespoons apple juice concentrate. Sift baking powder and cocoa into bowl with flour and make a well. Measure 1 1/3 cups apple juice concentrate, oil, egg white and banana into measuring cup and add all at once to dry ingredients and mix. Spread in 13 x 9 inch pan sprayed with nonstick spray. Sprinkle with walnuts on batter evenly and smooth nuts into batter with back of spoon.

Bake at 350 degrees for 30 minutes. Cover when slightly warm. Cut in 24 servings and store in freezer to keep fresh.

Yield 24 brownies.

[ladyseville]

Nuttella Brownies

1 1/4 cup hazelnuts (6 1/4 oz.)
4 oz. fine quality (Lindt works!) bittersweet chocolate (not unsweetened)
4 oz. fine quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella
1/2 cup all purpose flour
1/2 tsp. baking powder
1/2 cup sugar
2 large eggs

Preheat oven to 350 degrees and butter & flour a 9 inch square baking pan, knocking out excess flour. Toast & skin hazelnuts. In a food processor, pulse hazelnuts until coarsely ground, (bits should be about 1/8 inch).

Chop chocolates (NOT EATING AS YOU GO!) into small pieces and in a double boiler or metal bowl over a pot of barely simmering water melt chocolates with butter & Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.

While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch of salt. Add eggs, whisking until mixture is glossy & smooth. Stir in flour mixture and hazelnuts until just combined.

Pour batter into baking pan and bake in the middle of oven 35-40 minutes, or until tester comes out with moist crumbs adhering to it. Cool brownies completely in pan or on a rack and cut into 16 squares.

[ladyseville]

Seattle Latte Brownies

6 (1 oz.) squares unsweetened chocolate
3/4 C. butter
1/4 C. water
1 T. instant coffee crystals
1 C. granulated sugar
1 C. packed light brown sugar
3 eggs
1 tsp. vanilla extract
1 1/4 C. all-purpose flour
1/2 C. ground almonds
1/4 tsp. ground cinnamon
1/8 tsp. salt
2 T. confectioners' sugar (optional)
1/4 tsp. unsweetened cocoa powder (optional)

Preheat oven to 350 F. Line a 9-inch square baking pan with foil and grease well; set aside.

Meanwhile, microwave the chocolate, butter, water and instant coffee crystals in a large microwave-safe bowl on HIGH for 2 to 4 minutes or until butter is melted, stirring once or twice. Remove from microwave oven. Stir until chocolate is completely melted. Beat in granulated and brown sugars with electric mixer on low to medium speed until well combined.

Add eggs and vanilla extract; beat at medium speed 2 minutes. Add flour, almonds, cinnamon and salt; beat at low speed until combined. Spread in pan.

Bake for 35 minutes or until a wooden pick inserted in the center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift foil from pan. Cut brownies into squares.

If desired, stir together the confectioners' sugar and cocoa powder. Sift or sprinkle on brownies.

Makes 16 brownies.

[ladyseville]

"Kitchen Sink" Brownies

Brownies:
4 squares (4 ounces) unsweetened chocolate, chopped
3/4 cup unsalted butter, cut into thin pats
2 cups granulated sugar
1 tsp. vanilla
Pinch salt
4 eggs, graded "large", lightly beaten just to mix
1 cup all-purpose flour
1 cup unsalted, dry-roasted peanuts or other nuts, chopped

Topping:

12 to 13 ounces thin milk chocolate bars, broken into sections (the bars must be thin)

A total of 3 cups of any of the following, mixed well in a bowl:

-semisweet chocolate chips OR chunks

-white chocolate chips

-peanut butter chips

-butterscotch chips

-toffee bits

-sweetened, flaked coconut

-chocolate-covered raisins

-medium-fine-chopped candy bars

-miniature, candy-shell-coated chocolate rounds (like M&M's)

Note: I use 1 cup each of three different choices, because I think it makes the brownies look more interesting.

Line a 13 by 9 by 2 inch pan with heavy-duty aluminum foil (or use a doubled length of regular-weight foil). Set aside. With vegetable shortening, lightly grease the bottom only. Adjust rack to center of oven; preheat oven to 350 degrees F.

In heavy-bottomed 2-1/2 to 3 quart pot, combine chopped chocolate and butter. Over VERY LOW heat, melt together, stirring almost constantly, until nearly smooth. Remove from heat; stir until completely smooth and melted. Add sugar, vanilla, and salt, and stir until well-blended (mixture will have the texture of wet sand--OK). Add eggs; with large spoon, beat in just until well-mixed. Stir in flour. When flour is almost incorporated, add chopped nuts; stir in only until evenly distributed.

Turn into prepared pan and spread level, making sure batter isn't lower in corners or at edges. Bake in preheated oven 19 to 23 minutes, or until toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. While brownies bake, be sure that ingredients for Topping are assembled.

Remove baked brownies to cooling rack. Immediately scatter sections of thin milk chocolate bars on top of brownies as evenly as possible. Cover brownie pan with cookie sheet to retain heat; let stand 3 to 5 minutes. Remove cookie sheet. With back of large spoon, spread melted chocolate as evenly as possible on top of brownies.

When chocolate has been spread, sprinkle on the Topping ingredient(s), again distributing them as evenly over the top as possible. With back of a clean spoon, press Topping ingredient(s) lightly into melted milk chocolate. Cool completely before cutting or serving.

To cut, use large, very sharp, serrated knife. Use a sawing motion to cut through the Topping first, then cut through the rest of the brownie. You may lose a bit of the Topping from some brownies as they're cut--OK. Store airtight at cool room temperature for up to 2 days.

32 brownies

[ladyseville]

Caramel-Walnut Brownies

1 (14-oz.) package caramels
2/3 C. evaporated milk, divided
1 (18.25-oz.) package caramel-flavored cake mix
3/4 C. butter, melted
2 t. vanilla extract
3/4 t. ground cinnamon
1-1/2 C. walnut halves or pieces

Preheat oven to 350° F.

Unwrap caramels and place in a medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat and set aside.

Combine remaining 1/3 cup milk, cake mix, melted butter, vanilla and cinnamon. Stir just until blended.

Spread half the dough into a lightly greased 9-inch-square pan. (Do not use an 8-inch; it will overflow.) Chill remaining dough. Bake at 350° F. for 10 minutes. Cool in pan on wire rack for 5 minutes.

Pour caramel mixture over brownie layer in pan. Sprinkle with walnuts.

Divide remaining half of dough into nine portions. Pat each portion in a 3-inch circle. Place circles over walnuts in pan, overlapping slightly. Dough will spread during baking.

Bake at 350° F. for 25 minutes. Cool completely in pan on a wire rack. Cover and chill thoroughly before cutting.

Yield: 15 brownies.

[ladyseville]

Tiramisu Brownies

1 recipe Deep, Dark Chocolate Brownies (Recipe below)
1/4 C. espresso powder or instant-coffee powder
2 (8-oz.) containers mascarpone cheese
1/4 C. granulated sugar
2 eggs
2 t. vanilla
1 t. cocoa powder

Make brownies according to recipe, adding espresso powder to cake flour before incorporating in batter. Pour into pan.

In a medium bowl, whisk together cheese, sugar, eggs and vanilla. Pour over brownie batter in pan. Bake at 350° F. for 35 to 40 minutes, until middle is almost set and top begins to crack.

Cool in pan. Remove from pan, peel off paper and dust lightly with cocoa powder. Cut into 40 small bars.


*Deep, Dark Chocolate Brownies

12 oz. fine-quality semisweet chocolate
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 1/3 C. granulated sugar
6 eggs
1 C. cake flour
Powdered sugar

Line a 9-by-13-inch baking pan with parchment or waxed paper. Butter and flour parchment and sides of pan.

Chop or break chocolate into small pieces. Melt in a microwave or in a heavy-bottomed saucepan over low heat. Stir until smooth. Pour into mixer bowl. Cool slightly, until just warm to the touch.

Beat butter into warm chocolate. Beat in sugar. Add eggs one at a time, beating until mixture lightens. Blend in flour on low speed. Do not overmix.

Pour into pan. Bake at 350° F. for 35 to 40 minutes, or until center is almost set. Cool in pan. Run a knife around edges and remove from pan. Peel off paper. Dust with powdered sugar and cut into squares.

Makes 20 large brownies.

[ladyseville]

Walnut Raspberry Brownies

3 unsweetened chocolate squares (3 oz total)
1/2 cup crisco shortening
3 eggs
1 1/2 cup sugar
1 1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
1 1/2 cup walnuts; chopped
1/3 cup raspberry jam
Velvet Chocolate Glaze (see recipe below)

Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan.

Bake at 325 degrees for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.

Top with Velvet Chocolate Glaze.

Velvet Chocolate Glaze:
1 unsweetened chocolate sqs
2 tablespoon butter
2 tablespoon light corn syrup
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Melt chocolate. Blend in butter and light corn syrup. Stir in powdered sugar, milk and vanilla; mix well. Cover 8-inch square pan of brownies.

[ladyseville]

Triple Espresso Brownies

BROWNIES:
1 package fudge brownie mix
1/2 cups oil
1/4 cup water
2 eggs
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla

FILLING:
1/4 cup butter, softened
1/2 cup firmly packed brown sugar
1 egg
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla
1 cup coarse chopped walnuts
12 ounces bittersweet chocolate, coarse chopped

GLAZE:
1/2 cup chocolate chips
1 tablespoon butter
1/8 teaspoon espresso coffee granules
1 tsp milk or whipping cream -- (1 to 2)

Heat oven to 350ºF. Grease bottom only of 13x9 inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350ºF for 28 minutes. Remove from oven. Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 txp. coffee granules and 1 tsp. vanilla; blend well.

In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture and blend well. Spoon and carefully spread filling over partially baked brownies. Return to oven; bake an additional 17-20 minutes or until light brown.

In small saucepan, melt chocolate chips and 1 tbl. butter over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp. coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars.

Makes 48.

[ladyseville]

Kahlua Mudslide Brownies

2 cups All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2/3 cup Butter
4 ounces Unsweetened chocolate
3 Eggs
1 1/2 cups Sugar
4 tablespoons Kahlua
2 tablespoons Irish cream liqueur
1 tablespoon Vodka
3/4 cup Walnuts -- coarsely chopped

KAHLUA GLAZE
1 1/4 cups Powdered sugar
3 tablespoons Kahlua
1 Whole coffee beans (opt)

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. Beat in flour mixture, chocolate mixture, Kahlua, Irish cream and vodka

ka. Fold in walnuts. Pour into greased 13x9" baking pan. Bake in a 350ºF oven just until toothpick inserted into the center comes out clean, about 25 minutes. Do not overbake! Cool in pan on wire rack. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares.

Makes 24 brownies.

Kahlua Glaze: Beat together powdered sugar and Kahlua in a small bowl until smooth.

[ladyseville]

Knock Your Clothes Off Brownies

1 box German chocolate cake mix
1 can sweetened condensed milk
1 bag semisweet chocolate chips (12 oz)
1 bag Kraft caramels

Mix up cake mix as directed; pour half into greased brownie pan. Pour entire bag of chocolate chips over top of mixture, make sure this is even.

On low temperature, melt caramels along with milk to make a smooth mixture. Use milk to taste. Pour this on top of chips. Then put the rest of the cake mix on top of this, brownie fashion.

Bake as long as cake mix directions say. Be sure to let this completely cool, or else it will totally fall apart when you cut and serve.

Once the caramel cools, they will be finger edible. If this is to sweet for you, then serve hot with ice cream.

[ladyseville]

Oh, Oh Oreo Brownies

1/2 cup Unsalted butter - softened
1 1/4 cups Sugar
3 large Eggs
5 ounces Unsweetened chocolate - melted
2 teaspoons Pure vanilla extract
1/2 cup All-purpose flour
12 Oreo cookies - coarsely chop

Heat oven to 325ºF. Line a 9- or 10-inch square baking pan with aluminum foil and lightly oil the foil. Beat butter and sugar in large bowl of electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Mix in melted chocolate and vanilla. Add flour and mix in on low speed. With a rubber spatula, fold in cookies. Transfer batter to prepared pan; spread into an even layer with a rubber spatula.

Bake until a toothpick inserted in the center comes out clean, 40 45 minutes. Cool on wire rack before cutting into squares.

[Kitchen Witch]

Cheesecake Topped Brownies

1 (21.5 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 ounce) container prepared chocolate frosting


Preheat oven 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Prepare brownie mix according to the directions on the package. Spread into prepared baking pan.
In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting, and cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks.

[ladyseville]

Peanut Butter and Chocolate Chunk Brownies

6 Tb unsalted butter -- room temperature
1/2 Cup nutty old-fashioned-style
or freshly ground peanut butter
1 1/4 Cups golden brown sugar -- packed
2 Large eggs
2 Tsp vanilla extract
3/4 Cup all purpose flour
1 Tsp baking powder
1/4 Tsp salt
4 Ozs bittersweet chocolate or semisweet chocolate-- coarsely chopped

Preheat oven to 350ºF. Generously butter and flour 8-inch square baking pan. Using electric mixer, beat butter in large bowl until smooth. If oil has separated from peanut butter, stir to blend. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally. Beat in brown sugar. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.

Sift flour, baking powder and salt into medium bowl. Add to peanut butter mixture; beat until blended. Stir in chocolate. Transfer batter to pan. Using spatula, smooth top.

Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33 minutes. Transfer pan to rack and cool completely. (Can be made 3 days ahead. Cover; store at room temperature.) Cut brownies into squares.

[ladyseville]

After Dinner Mint Brownies

6 ounces unsweetened chocolate
2 3/4 cups sugar
1 cup dark corn syrup
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
6 eggs
1 1/2 cups coarse chopped walnuts
1 cup softened butter
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
green food coloring
chocolate glaze

Preheat oven to 350ºF. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy 2-quart saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just until blended. Increase speed to high; beat until light and fluffy.

Reduce speed to low; add flour, salt, and eggs; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes. At low speed, beat in melted chocolate until blended. With spoon, stir in walnuts. Evenly spread batter in pan. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.

When brownies are cool, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, beat confectioners' sugar, milk, peppermint extract, and 6 tablespoons butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze. Prepare Chocolate Glaze; spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each strip crosswise into 15 bars. Makes 45.

CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter and 2 teaspoons dark corn syrup until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly.

[ladyseville]

Raspberry Cheesecake Brownies

BROWNIES:
4 ounces good quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup flour

CHEESECAKE TOPPING:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons flour
1 1/2 cups raspberries
1 tablespoon sugar

Preheat oven to 350ºF, and butter and flour a 13 by 9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan.

Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar.

Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it.

Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners' sugar. Serve brownies cold or at room temperature.

24 brownies

[ladyseville]

Cookies n' Cream Brownies

1 package cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla

Brownie Layer:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
12 cream filled chocolate cookies crushed

In small bowl, beat cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine butter, sugars and cocoa in large mixing bowl. Add eggs, one at a time, beating well after each addition.

Combine flour and baking powder; stir into the cocoa mixture. Stir in vanilla and cookie crumbs. Pour into a 11x7 inch baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl. Bake at 350ºF for 25-30 minutes or until toothpick inserted near center comes out with moist crumbs. Cool completely.

Yield: 2 dozen

[Kitchen Witch]

Creamy, Fudgy, and Nutty Brownies




* 4 ounces unsweetened chocolate, chopped
* 1/2 cup butter (no substitutes)
* 1 cup all-purpose flour
* 1/2 cup chopped walnuts or pecans, toasted
* 1/4 teaspoon baking powder
* 1-1/2 cups sugar
* 3 eggs
* 1 teaspoon vanilla
* 3 ounces semisweet or bittersweet chocolate, chopped
* 2 3-ounce packages cream cheese
* 1 egg
* 1/4 cup sugar
* 1 tablespoon milk
* 1/2 teaspoon vanilla
* 2 ounces semisweet chocolate (optional)
* 1 teaspoon shortening (optional)
* Fresh raspberries (optional)




1. Preheat oven to 350 degrees F. In a small saucepan melt unsweetened chocolate and butter over low heat, stirring occasionally. Remove from heat; cool.

2. In a medium mixing bowl stir together flour, walnuts or pecans, and baking powder; set aside.

3. In a large mixing bowl stir together chocolate mixture and the 1-1/2 cups sugar. Add the 3 eggs and the 1 teaspoon vanilla. Lightly beat mixture with a wooden spoon just until combined. (Do not overbeat or brownies will rise during baking, then fall and crack.) Stir in flour mixture. Pour batter into a greased and lightly floured 8x8x2-inch baking pan; spread to edges. Bake for 40 minutes.

4. Meanwhile, for topping in a small saucepan melt the 3 ounces semisweet or bittersweet chocolate over low heat, stirring occasionally; cool slightly. In a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds or until softened. Add melted semisweet or bittersweet chocolate, the 1 egg, the 1/4 cup sugar, milk, and the 1/2 teaspoon vanilla. Beat until combined.

5. Carefully spread topping evenly over hot brownies. Bake about 10 minutes more or until topping is set. Cool in pan on a wire rack. Cover and chill at least 2 hours.

6. To serve, cut brownies into triangles or bars. If desired, in a small saucepan melt 2 ounces semisweet chocolate and shortening; drizzle over brownies and onto plate. Garnish with raspberries, if desired. Cover and refrigerate to store. Makes 16.

[Kitchen Witch]

Dark Chocolate Brownies

Makes 20 to 25 brownies


* 1 recipe Frozen Coffee Whipped Cream (see recipe below)
* 7 ounces 99-percent-cocoa chocolate or unsweetened chocolate, coarsely chopped
* 3/4 cup butter
* 1/4 cup water
* 1 cup granulated sugar
* 3/4 cup packed brown
* 2 eggs
* 1 teaspoon vanilla
* 1-1/3 cups all-purpose flour
* 1/8 teaspoon salt
* 1/8 teaspoon ground cinnamon




1. Prepare Frozen Coffee Whipped Cream.* For brownies, lightly grease a 9x9x2-inch baking pan; set pan aside. Preheat oven to 350 degree F.

2. In a large microwave-safe mixing bowl combine chocolate, butter, and water. Microwave, uncovered, on 100 percent power (high) for 2 to 3 minutes or until butter is melted, stirring once or twice. Remove bowl from microwave oven. Stir until chocolate is completely melted. (Or, combine chocolate, butter, and water in a medium saucepan; cook and stir over low heat until chocolate is melted.) Transfer to mixing bowl.

3. Beat in granulated sugar and brown sugar with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread butter in prepared pan.

4. Bake about 25 minutes or until a toothpick inserted near center comes out clean. Allow to cool on a wire rack about 30 minutes (or until brownies hold a cut edge). Cut into bars.

5. To assemble, while brownie is still warm, place one bar on each plate. Top with a scoop of the Frozen Coffee Whipped Cream. Makes 20 to 25 brownies.

* Note: Let frozen whipped cream mixture stand at room temperature 10 minutes to soften slightly. Using two teaspoons, shape small ovals of frozen whipped cream, dipping spoons in hot water if necessary.

Frozen Coffee Whipped Cream: Chill a medium mixing bowl and the beaters of an electric mixer. In the chilled bowl, beat 2/3 cup whipping cream, 4 teaspoons sugar, and 4 teaspoons cooled brewed espresso or 1/2 teaspoon vanilla with the chilled beaters on medium speed until soft peaks form. Cover and freeze 2 to 3 hours or until firm.

[Kitchen Witch]

Rocky Road Brownies

1 cup sugar
1/2 cup butter
2 eggs
3/4 cup plain flour
2 rounded Tbsps. cocoa
1 tsp. salt
1 tsp. baking powder
2 cups miniature marshmallows
1 1/2cups walnuts (chopped)

Cream sugar and butter then add eggs. Sift together flour, cocoa, salt, and baking powder. Stir the dry mixture into the creamed then fold in 1 cup of the nuts. Bake in an 8 X 8 X 2 inch dark pan at 350 for 22 to 25 mins. Cover the hot cake with the other half of the nuts then a layer of marshmallows then spread the following Icing on the still warm cake.
Icing

1/2 cup butter
2 cups powdered sugar (sifted)
3 Tbsps. cocoa
4 Tbsps. milk
2 tsp. vanilla

Mix all ingredients well and try to spread over the brownies without disturbing the marshmallows, or nuts. Let cool completely before cutting inside the pan.