Brownies

[Kitchen Witch]

Buttermilk-Pecan Brownies with Sour Cream Frosting


* 1 cup butter or margarine
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 3 eggs
* 1/4 cup buttermilk or sour milk*
* 1 teaspoon vanilla
* 1-1/3 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 cup finely chopped toasted pecans
* 5 ounces semisweet chocolate, melted and cooled
* 1/2 teaspoon ground cinnamon
* Chocolate curls (optional)
* 1/3 cup dairy sour cream
* 1/4 cup butter or margarine, softened
* 1 teaspoon vanilla
* 3 cups sifted powdered sugar




1. Grease a 13x9x2-inch baking pan; set aside. In a medium saucepan melt the 1 cup butter or margarine over low heat. Cool slightly. Stir granulated sugar and brown sugar into melted butter. Add eggs, one at a time, beating by hand just until combined. Stir in buttermilk or sour milk and 1 teaspoon vanilla.

2. Stir together flour and baking soda. Add flour mixture to egg mixture; stir just until combined. Divide batter into 2 equal portions (about 1-3/4 cups each). Stir pecans into one portion and spread this batter in prepared pan. Bake in a 350 degree F oven for 10 minutes. Stir the melted chocolate and cinnamon into the remaining batter; blend well. Spread the chocolate batter over partially baked brownies. Continue baking about 20 minutes or until toothpick inserted in center comes out clean. Cool.

3. Meanwhile, for sour cream frosting, in a medium mixing bowl beat together the sour cream, 1/4 cup butter or margarine, and 1 teaspoon vanilla with an electric mixer on low speed until smooth. Gradually add powdered sugar, beating on low speed until smooth and spreadable.

4. Frost cooled brownies with sour cream frosting or sift with powdered sugar; garnish with chocolate curls. Makes 36 bars.

*To make sour milk, place 1/2 teaspoon lemon juice in a glass measuring cup; add enough milk to make 1/4 cup liquid total.

**If you opt to simply sift powdered sugar over the brownies, lightly place a wire cooling rack over the brownies before topping with sugar; this adds an interesting design to the top of the brownies.

Make-Ahead Tip: Up to 1 day ahead, make, bake, cool, and frost brownies. Cover and chill in the refrigerator.

[Kitchen Witch]

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

[Kitchen Witch]

Irish Coffee Brownies
Makes 36 brownies


* 1-1/4 cups granulated sugar
* 3/4 cup butter or margarine, softened
* 1/2 cup unsweetened cocoa powder
* 2 eggs
* 1 teaspoon vanilla
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 3/4 cup milk
* 1/4 cup Irish Whiskey
* 2 tablespoons instant coffee crystals
* 1 cup chopped walnuts
* 2-1/2 cups sifted powdered sugar
* 2 tablespoons unsweetened cocoa powder
* 1 tablespoon Irish Whiskey
* 1-1/4 teaspoon vanilla
* 3 to 4 tablespoons brewed coffee
* Chopped walnuts (optional)


1. Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined.

2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

4. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.

5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.

[Kitchen Witch]

Espresso Brownies

Makes 48 brownies


* 1 cup butter, cut into pieces
* 6 ounces unsweetened chocolate, coarsely chopped
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 eggs
* 2-1/2 cups sugar
* 1/4 cup instant espresso powder
* 1/4 cup coffee-flavored liqueur
* 2 teaspoons vanilla
* 1 recipe Chocolate Glaze (see recipe below)
* Chocolate-covered coffee beans (optional)



1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.

2. Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.

3. Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.

4. Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Makes 48 brownies.

To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)

Chocolate Glaze: In a medium saucepan combine 6 ounces coarsely chopped semisweet chocolate, 1/4 cup butter, and 2 tablespoons milk. Cook and stir over low heat until melted and smooth.

For 24 Brownies: Prepare using method above, except spread batter in a greased and foil-lined 8x8x2-inch baking pan.

[Kitchen Witch]

Trilevel Brownies

* 1/2 cup all-purpose flour
* 1 cup quick-cooking rolled oats
* 1/2 cup packed brown sugar
* 1/4 teaspoon baking soda
* 1/2 cup butter, melted
* 1 egg
* 3/4 cup granulated sugar
* 2/3 cup all-purpose flour
* 1/4 cup milk
* 1/4 cup butter, melted
* 1 ounce unsweetened chocolate, melted and cooled
* 1 teaspoon vanilla
* 1/4 teaspoon baking powder
* 1/2 cup chopped walnuts
* 1 ounce unsweetened chocolate
* 2 tablespoons butter
* 1-1/2 cups sifted powdered sugar
* 1/2 teaspoon vanilla
* Walnut halves (optional)


1. For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.

2. Meanwhile, for middle layer, stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth. Fold in chopped walnuts. Spread batter over baked layer in pan. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean. Set on a wire rack while preparing top layer.

3. For top layer, in a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted. Stir in the powdered sugar and the 1/2 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable. Spread over brownies. If desired, garnish with walnut halves. Cool completely on wire rack. Cut into bars. Makes 32 brownies.

Make-Ahead Tip: Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.

[Kitchen Witch]

Fudge Brownies and Caramel a la Mode

* 1/2 cup butter (no substitutes)
* 2 ounces unsweetened chocolate
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla
* 2/3 cup all-purpose flour
* 1/2 cup chopped pecans
* 1/2 cup miniature semisweet chocolate pieces
* 1 6-1/4-ounce package vanilla caramels
* 2 tablespoons milk
* Vanilla ice cream



1. Melt butter and chocolate in a medium saucepan over low heat. Stir in sugar, eggs, and vanilla with a wooden spoon just until combined. Stir in flour and pecans.

2. Spread batter in a greased 9x9x2-inch baking pan. Sprinkle batter with semisweet chocolate pieces. Bake in a 350 degree F oven for 20 minutes. Cool in pan on a wire rack. Meanwhile for the caramel sauce, combine caramels and milk in a small saucepan. Cook and stir over medium-low heat until smooth.

3. Cut brownies into 16 bars. If desired, cut brownies in half again. Place a scoop of vanilla ice cream and one brownie or 2 halves in each serving dish. Drizzle with Caramel Sauce. Makes 16 servings.

Make-Ahead Tip: Store brownies in an airtight container at room temperature for up to 3 days. To freeze, line the baking pan with foil, extending foil over the edges of the pan, and grease the foil. Bake the brownies in the foil-lined pan as directed, and cool completely. Using the edges of the foil, lift the uncut brownies out of the pan, place them in a freezer container or bag, and freeze up to 1 month. Before serving, thaw for 1 hour. Cut and serve as directed.

[Kitchen Witch]

Five-Way Fudge Brownies
Makes 16 brownies



* 1/2 cup butter or margarine
* 2 ounces unsweetened chocolate
* 1 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 2/3 cup all-purpose flour
* 1 recipe Chocolate Glaze (see recipe below) (optional)
* Powdered sugar (optional)




1. Grease a 9x9x2-inch baking pan; set aside. In a medium saucepan melt butter or margarine and chocolate over low heat. Stir in granulated sugar, eggs, and vanilla. Using a wooden spoon, beat lightly by hand just until combined. Stir in flour.

2. Spread batter in prepared pan. Bake in a 350 degree F oven for 20 minutes. Cool in pan on a wire rack. Spread Chocolate Glaze over the cooled brownies, if desired. Cut into bars. Sprinkle with powdered sugar, if desired. Store in an airtight container at room temperature for up to 3 days.

3. Chocolate Glaze: In a saucepan cook and stir 3 tablespoons butter or margarine, 2 tablespoons unsweeteened cocoa powder, and 2 tablespoons milk until mixture comes to a boil. Remove from heat. Stir in 1-1/2 cups sifted powdered sugar and 1/2 teaspoon vanilla until smooth.

4. Caramel-Nut Brownies: Prepare Five-Way Fudge Brownies as directed, except stir 1/2 cup chopped pecans into the batter before spreading in the prepared pan. Sprinkle batter with 1/2 cup miniature semisweet chocolate pieces. Bake as directed. In a small saucepan combine one 6-1/4-ounce package vanilla caramels and 2 tablespoons milk. Cook and stir over medium-low heat until smooth. Drizzle the caramel atop brownies. Cool completely. Cut into bars.

5. Peanut Butter Brownies: Prepare Five-Way Fudge Brownies as directed. For frosting, in a medium mixing bowl beat 1/4 cup peanut butter until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Beat in 1/4 cup milk and 1 teaspoon vanilla. Gradually beat in about 1/2 cup additional sifted powdered sugar until the frosting is easy to spread. Spread frosting atop brownies and sprinkle with 1/4 cup finely chopped dry-roasted peanuts. Cool completely. Cut into bars.

6. Chocolate Chunk Brownies: Prepare Five-Way Fudge Brownies as directed, except stir in one 2.2-ounce bar milk chocolate, coarsely chopped, and 2 ounces white baking bar, coarsely chopped, into the batter.

7. Creme de Menthe Brownies: Prepare Five-Way Fudge Brownies as directed, except omit vanilla and stir 1/4 teaspoon mint extract into batter. Bake as directed. For frosting, in a medium mixing bowl beat 1/4 cup butter or margarine until fluffy. Gradually add 1 cup sifted powdered sugar. Beat in 2 tablespoons creme de menthe. Gradually beat in about 1/2 cup sifted powdered sugar until the frosting is easy to spread. Spread atop brownies. In a small heavy saucepan melt 1 ounce semisweet chocolate over low heat. Drizzle atop brownies. Let chocolate set, then cut into bars.

Make-Ahead Tip: Prepare any of the brownie variations as directed, except line the pan with foil, extending foil over the edges of the pan. Grease the foil instead of the pan. Continue as directed; bake and cool completely. Do not frost. Using the edges of the foil, lift the uncut brownies out of the pan and place in a freezer container or bag and freeze up to 1 month. Before serving, thaw for 1 hour. Frost and cut as directed.

[Kitchen Witch]

Chocolate-Pumpkin Brownies

* 2/3 cup packed brown sugar
* 1/2 cup canned pumpkin
* 1 whole egg
* 2 egg whites
* 2 tablespoons cooking oil
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/3 cup miniature semisweet chocolate pieces
* Nonstick spray coating




1. In a large mixing bowl combine brown sugar, pumpkin, the whole egg, egg whites, and oil. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa powder, cinnamon, allspice, salt, and nutmeg. Beat on low speed until smooth. Stir in semisweet chocolate pieces.

2. Spray an 11x7x1-1/2-inch baking pan with nonstick coating. Pour batter into pan; spread evenly. Bake in a 350 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into 2-inch squares. Makes 15 servings.

[Kitchen Witch]

Magic Brownies


* 13 tablespoons butter (no substitutes)
* 6-1/2 ounces unsweetened chocolate, coarsely chopped
* 1-1/2 cups sifted cake flour or all-purpose flour
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 4 eggs
* 2 cups sugar
* 1-1/4 teaspoons vanilla
* 1-1/4 cups coarsely chopped walnuts, toasted



1. Grease a 13x9x2-inch baking pan; set aside. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool. In a small bowl, stir together flour, baking powder and salt. Set aside.

2. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture. Beat on low speed till combined, scraping sides of bowl. Stir in walnuts. Spread the batter in the prepared pan. Bake in a 325 degree F oven for 30 minutes or until brownies appear set.

3. Cool in pan on a wire rack. Makes 15 servings.

[Kitchen Witch]

Mocha Brownies

Makes 24 brownies


* 2/3 cup butter (no substitutes)
* 1/3 cup unsweetened cocoa powder
* 1 teaspoon instant coffee crystals
* 1 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 3/4 cup all-purpose flour
* 1/2 cup chopped semisweet chocolate
* 1 teaspoon finely shredded orange peel
* Powdered sugar (optional)



1. Heat oven to 350 degree F. Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla. Beat lightly by hand just until combined. Stir in flour. Stir in the chopped chocolate and orange peel.

2. Spread batter in a greased 8x8x2-inch pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or bars. Makes 24.

Make-Ahead Tip: Place in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

[Kitchen Witch]

Shortbread Brownies

Makes 24 bars


* 1 cup all-purpose flour
* 1/4 cup packed brown sugar
* 1/2 cup butter
* 1/4 cup miniature semisweet chocolate pieces
* 1-1/3 cups granulated sugar
* 3/4 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 eggs
* 1/3 cup butter, melted
* 1 tablespoon vanilla
* 1/2 cup miniature semisweet chocolate pieces



1. Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside. In a medium mixing bowl stir together 1 cup flour and the brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup chocolate pieces. Press into prepared pan. Bake for 8 minutes.

2. Meanwhile, in a large mixing bowl stir together granulated sugar, 3/4 cup flour, the cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Carefully spread over crust in pan.

3. Bake 40 minutes more. Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars. Makes 24 bars.

[Kitchen Witch]

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

[Kitchen Witch]

White Chocolate and Almond Brownies

12 oz. white chocolate; broken into pieces
1 cup unsalted butter
3 eggs
3/4 cup flour
1 teaspoon vanilla
1/2 cup slivered almonds

Preheat oven to 325 degrees. Grease and flour 9" square pan.

Melt chocolate and butter in large saucepan over low heat, stirring constantly (do not be concerned if the white chocolate separates). Remove from heat when chocolate is just melted.

With electric mixer, beat in eggs until mixture is smooth. Beat in flour and vanilla. Spread batter evenly in prepared pan. Sprinkle almonds evenly over the top.

Bake 30-35 minutes or just until set in center. Cool completely in pan on wire rack. Cut into 2" squares.

YIELD: 24 Squares

[Kitchen Witch]

BLACK RUSSIAN BROWNIES.

4 Squares unsweetened -chocolate (1 oz ea)
1 cup butter
3/4 teaspoon black pepper
4 Eggs, lightly beaten
1-1/2 cup sugar
1-1/2 teaspoon vanilla
1/3 cup Kahlua
2 T vodka
1-1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts or toasted-sliced almonds
Powdered sugar (opt)

Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat. Combine eggs, sugar and vanilla in 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. Add walnuts. Spread in prepared pan. Bake in 350'F. oven just until toothpick inserted in center comes out clean, about 25 minutes. DO NOT OVER BAKE. Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired. Makes about 30 brownies.

[ladyseville]

Pecan Fudge Brownies

1-1/2 cups (about 5-1/4 ounces) pecan halves or large pieces (see Note)
10 ounces good-quality semisweet chocolate, divided
3 ounces good-quality unsweetened chocolate, finely chopped
3/4 cup (1-1/2 sticks) unsalted butter, cut into thin slices
1/2 cup sifted unsweetened Dutch process cocoa powder
2-1/2 cups granulated sugar
2 Tbsp. orange liqueur
2 tsp. vanilla
Pinch salt
6 eggs, graded "large", beaten to combine, preferably at room temperature
3/4 cup sifted all-purpose flour

If the pecans are in large pieces, use as is; if they're in halves, break up the halves into coarse chunks with your fingers. Adjust rack to center of oven; preheat oven to 350 degrees F. Place pecan pieces in single layer in shallow pan. Toast in preheated oven for 9 to 12 minutes, or until very fragrant and a very light golden color. Stir frequently and watch carefully; nuts can burn easily. Remove to cooling rack and allow to cool completely before using. (This can be done up to one day in advance).

While nuts cool (or, if you have toasted the nuts in advance, as preparation), chop 8 ounces of the semisweet chocolate into small chunks (no larger than about 1/4 inch on each side) and place chunks into a medium bowl. Set aside at room temperature. Finely chop remaining 2 ounces of semisweet chocolate; place into heavy-bottomed, nonaluminum 3 quart pot along with finely chopped unsweetened chocolate. Set aside at room temperature.

Line a 13 by 9 pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up, so there's some overhang on all edges; fold any overhang back against the outer edges of the pan. Smooth out as many creases as possible inside the pan. Set aside. Combine the cooled toasted pecans with the chocolate chunks in the medium bowl.

Place butter slices into a 3-quart pot with chopped chocolates. Set pot over very low heat and stir almost constantly until almost melted. Remove from heat; stir until completely melted and smooth. Add cocoa powder; whisk in briskly until most lumps are dissolved. Scrape pot sides and bottom with rubber spatula. Cool mixture 15 minutes; while it cools, adjust rack to center of oven and preheat oven to 350 degrees F.

When chocolate mixture has cooled 15 minutes, add granulated sugar, liqueur, vanilla, and salt. With large spoon, stir thoroughly to mix well (mixture will have the texture of wet sand). Add beaten eggs in 3 additions, carefully beating in each addition until combined (when eggs have all been added, batter texture should be smooth). Scrape pot bottom and sides with rubber spatula. Add flour; stir in just until almost incorporated. Add chocolate chunks and pecans and stir in until evenly distributed.

Turn into prepared pan. With back of large spoon, spread level; make certain batter is pushed into corners of pan. Bake in preheated oven 26 to 31 minutes, turning pan back-to-front once about halfway through baking time. When done, a toothpick inserted near center of brownies will emerge with a number of moist crumbs still clinging to it (be sure you don't stick your toothpick into a chunk of melted chocolate--if you have doubts, use a clean toothpick and try again in a different area). Do not overbake!

Remove brownies to cooling rack. Cool completely before covering airtight; allow to age at room temperature overnight before cutting and serving. To cut, remove block of brownies (still in foil) from pan; gently peel back foil from sides of brownies. Use a large, sharp knife (try both a straight edge and a serrated edge to see what works best for you). I like to trim about 1/4 inch off each edge first. You'll have to rinse the knife blade under warm water, then shake it off well (or dry it) frequently, as these brownies tend to stick to the knife blade. Wrap each brownie individually in plastic wrap to prevent drying out. Serve within a day or two, or freeze for longer storage.

YIELD: 36-42 Brownies

[ladyseville]

Almond Oatmeal Brownies

8 oz. semi-sweet chocolate
1/2 C. unsalted butter
1 tbsp. powdered instant coffee
2 large eggs
1 1/2 C. firmly packed light brown sugar
1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. old fashioned rolled oats
1/4 C. chopped almonds

Preheat oven to 375° F. and butter and flour a 9X13 pan. In a double boiler over hot water, melt chocolate and butter. Stir in instant coffee and then allow mixture to cool.

In a large mixing bowl, beat eggs until they are foamy and lemon colored. Beat in sugar and continue beating until it is thick and smooth. Beat egg/sugar mixture into cooled chocolate mixture.

Sift flour, baking powder, and salt together. Stir this and oatmeal into chocolate mixture. When it is almost completely mixed, add nuts. Spread into 9 by 13 pan and bake for approximately 30 minutes. It should be firm on top and a cake tester should come out almost clean. Cool, then cut.

[ladyseville]

Black Angus Brownies

1/4 pound (1/2 cup) unsalted butter
2 ounces unsweetened chocolate
2 large eggs
1 cup sugar
1 Tbsp pure vanilla extract
1/3 cup unbleached all-purpose flour, sifted
1 cup coarsely chopped walnuts
Powdered sugar, for dusting

Combine the butter and chocolate in a small pan over low heat. Stir until melted and smooth. Set aside to cool.

Preheat oven to 350° F. Position a rack in the middle of the oven. Butter and flour an 8-inch square baking pan.

Place the eggs, sugar and vanilla extract in a mixing bowl. Using an electric mixer, beat until smooth. Beat in the cooled chocolate mixture. Add the sifted flour and beat for several minutes to blend thoroughly. Then fold in the walnuts by hand.

Pour the batter into the prepared pan and smooth the top. Place in the oven and bake until the brownies test done when a toothpick inserted in the center comes out clean, about 25 minutes. Let cool on a wire rack.

Dust liberally with powdered sugar; the top should be shrouded in the sugar. Cut into squares to serve.

Makes 16 squares.

[BakingNut]

1 1/3 cups flour
1 tsp baking powder
1 cup butter
1 cup cocoa
2 cups sugar
4 eggs
1 cup chocolate chips


Mix in large bowl flour, sugar, cocoa and baking powder. Melt butter in microwave and pour into dry ingredients. Stir well and make sure it is cool enough before you add the eggs. Add eggs (beaten) and then stir in chocolate chips. Pour into a 13x9 inch pan and bake at 350 for 30 minutes or til done.

[tzimmerm]

I have a major sweet tooth. I love this forum!

[tzimmerm]

Here is a unique recipe for Tiramisu Brownie Trifle. I am advocate for the Pampered Chef.

1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz) frozen whipped topping, thawed, divided
2 bars (1.45 oz each) dark chocolate candy, divided
1/2-1 cup coffee liqueur (see Cook's Tip), divided

1/2 cup water
3 tbsp instant coffee granules
2 pkg (8 oz each) cream cheese, softened
1 pkg (3.3 oz) vanilla instant pudding and pie filling

Directions:
1. Preheat oven to 375°F. Line Large Sheet Pan with a 20-in. piece of Parchment Paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.

2. Meanwhile, attach open star tip to Easy Accent® Decorator. Fill with about 3/4 cup of the whipped topping; set aside. Chop 1 1/2 of the chocolate bars using Food Chopper; set aside. For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk. In Stainless (4-qt.) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.

3. Cut brownie into 1-in. cubes using Pizza Cutter. If desired, using Chef's Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.

4. To assemble trifle, place one-third of the brownie cubes into Trifle Bowl. Layer one-third of the filling evenly over brownies. Repeat layers two more times. Pipe whipped topping in rows 1/2 in. apart over filling. Grate remaining chocolate bar over whipped topping using Rotary Grater.
Yield: 20 servings

Nutrients per serving: (about 1/2 cup): Calories 390, Total Fat 25 g, Saturated Fat 11 g, Cholesterol 45 mg, Carbohydrate 36 g, Protein 4 g, Sodium 190 mg, Fiber 1 g

Cook’s Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in Large Micro-Cooker®. Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.