Brownies

[b-man]

An all time favorite, and we're all anxious to create and taste test your version.

Aline & B-man

[Aline]

Double Decadence Chocolate Chip Brownies

1 cup granulated sugar
2/3 cup butter or margarine, softened
2 eggs
1 tsp vanilla
2 cups (12 oz pkg) semi-sweet chocolate pieces, divided
1-¼ cups all-purpose flour
1 cup oats, quick or old fashioned, uncooked
1 tsp baking powder
½ cup chopped nuts (optional)
Powdered sugar


Heat oven to 350 F. Lightly grease 13x9-inch baking pan.

Beat sugar, butter, eggs and vanilla until smooth. Add 1 cup melted chocolate pieces; mix well.

Add flour, oats, baking powder, remaining 1 cup chocolate pieces and nuts; mixing well.

Spread into prepared pan. Bake 25 to 30 minutes or until brownies pull away from sides of pan.

Cool completely. Sprinkle with powdered sugar, if desired. Cut into bars.

Makes 24 brownies.

[Aline]

Peanut Butter Marbled Brownies

4 ounces cream cheese, softened
½ cup peanut butter
2 tbsp sugar
1 egg
1 pkg (20 to 22 oz) brownie mix plus ingredients to prepare mix
¾ cup lightly salted cocktail peanuts


Preheat oven to 350 F. Lightly grease 13x9-inch baking pan; set aside.

Beat cream cheese, peanut butter, sugar and egg in medium bowl until blended; set aside.

Prepare brownie mix according to package directions. Spread evenly in prepared pan. Spoon peanut butter mixture in dollops over brownie mixture. Swirl peanut butter mixture into brownie mixture with tip of knife. Sprinkle peanuts on top; lightly press peanuts down.

Bake 30 to 35 minutes or until wooden pick inserted into center comes out almost clean. Do not overbake. Cool brownies completely in pan on wire rack. Cut into 2-inch squares.

Makes 24 brownies.

[Aline]

Old-Fashioned Brownies

3 ounces (3 squares) unsweetened chocolate
½ cup shortening
1-1/2 cups sugar
3 eggs
1-1/2 tsp vanilla
¼ tsp salt
1 cup all-purpose flour
1-1/2 cups chopped walnuts


Velvet Chocolate Icing (optional)

1 ounce (1 square) unsweetened chocolate, melted
2 tbsp butter
2 tbsp light corn syrup
1 cup powdered sugar
1 tbsp milk
1 tsp vanilla


Heat oven to 325 F. Grease an 8-inch square baking pan.

In top of double boiler over hot, not boiling, water, melt chocolate and shortening. Cool slightly. Combine sugar, eggs, vanilla and salt in large bowl; blend in chocolate mixture. Stir in flour; fold in walnuts. Spread in greased pan.

Bake at 325 F for about 40 minutes (brownies should still be soft). Cool completely in pan.

If desired, prepare Velvet Chocolate Icing. Combine chocolate, butter and corn syrup; blend well. Add powdered sugar, milk and vanilla; blend well. Spread over brownies; cut into bars.

Makes 20 brownies.

[Aline]

Moist and Minty Brownies

1-1/4 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup butter or margarine
2 tbsp water
1-1/2 cups (10 oz pkg) Nestle Toll House Mint Chocolate Morsels, divided
1 tsp vanilla extract
2 eggs


Combine flour, baking soda and salt in small bowl.

Combine sugar, butter and water in medium microwave-safe bowl. Microwave on HIGH (100%) power for 3 minutes, stirring halfway through cooking time. Stir until smooth. Add 1 cup morsels and vanilla; stir until smooth. Add eggs, one at a time, stirring after each addition. Stir in flour mixture and remaining morsels. Spread into greased 9-inch square baking pan.

Bake in preheated 350 F oven for 20 to 30 minutes or until center is set. Cool in pan on wire rack (center will sink). Makes about 16 brownies.

Saucepan method: combine sugar, butter and water in medium saucepan. Bring just to a boil over medium heat, stirring constantly; remove from heat. Add 1 cup morsels and vanilla; stir until smooth. Add eggs one at a time, stirring after each addition. Stir in flour mixture and remaining morsels. Spread in pan; bake as directed above.

[Aline]

(Originally posted by Poochee but transferred to appropriate category)

Black & White Cheese Cake Brownies

I couldn't resist sharing this awesome recipe. It's my favourite.

Brownie Base:

1 1/4 cup semisweet chocolate chips
1/2 cup sugar
2 eggs
2/3 cup flour
1/4 cup butter (softened)
1 tsp vanilla
1 tsp salt

Melt chocolate chips & stir till smooth. In a large bowl beat sugar & butter until creamy. Add eggs, vanilla & salt. Mix well. Add melted chocolate chips & flour. Spread into a 9x9 pan.

Topping:

1 8oz pkg. cream cheese (softened)
1/2 cup sugar
2 eggs
1 tsp almond extract
3/4 cup chocolate chips
2 tbsp butter (softened)
2 tbsp milk
1 tbsp flour

Combine cream cheese, sugar & butter. Beat until creamy. Add eggs, milk, flour & almond extract. Beat well & stir in chocolate chips. Pour over brownie base. Bake @ 350F for 40-45 min. Cool completely before cutting into 2" squares. Freezes well.

[patm099]

Brownies with Chocolate Syrup

1/2 cup butter or oleo
1 cup sugar
1 (16 oz) can Chocolate syrup
4 eggs
1 cup flour
1 cup nuts, chopped (opt)

Preheat oven to 350 degrees.

Cream butter and sugar together until light and fluffy. Beat in chocolate syrup; add eggs, one at a time. Gradually beat in flour. If using, fold in chopped nuts. Pour onto a greased 10 x 15" (jelly roll) pan. Bake for 25 minutes @350 degrees. If you like it a little chewier, underbake by a few minutes.

[BetK]

Cakey Brownies

These are rich and luscious, with a cakey lightness.

Yields sixteen 2-inch squares.

4 oz. unsweetened chocolate
2 oz. (4 Tbs.) unsalted butter, softened at room temperature; more for the pan
3/4 cup sugar
1 Tbs. plus 1 tsp. light corn syrup
2 large eggs, at room temperature
2 tsp. vanilla extract
1/4 cup milk, lukewarm
2-1/4 oz. (1/2 cup) all-purpose flour
1/2 tsp. baking powder
Pinch salt

Position an oven rack on the middle rung. Heat the oven to 350°F. 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. The batter may appear broken; this is okay. 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. Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Notes
• This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.

• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.


BetK

[BetK]

Chewy Brownies

Added flour helps to give these brownies their chewiness. It's important not to overbake these or they'll dry out.

Yields sixteen 2-inch squares.

4 oz. (8 Tbs.) unsalted butter; more for the pan
4 oz. unsweetened chocolate
1-1/2 cups sugar
Scant 1/4 tsp. salt
2 tsp. vanilla extract
2 large eggs, at room temperature
4-1/2 oz. (1 cup) flour
2 Tbs. natural cocoa (not Dutch-processed)

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a double boiler over simmering water, melt the butter and chocolate. Remove the pan from the heat; cool slightly. Stir in the sugar, salt, and vanilla. Mix in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Notes
• This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.

• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.


BetK

[BetK]

Fudgy Brownies

Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated chocolate flavor. The consistency is fudgy but not gooey or underdone.

Yields sixteen 2-inch squares.

5 oz. (10 Tbs.) unsalted butter, at room temperature
2 oz. unsweetened chocolate
5 oz. bittersweet chocolate
1 cup sugar
2 tsp. vanilla extract
Pinch salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3 oz. (2/3 cup) all-purpose flour

Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a double boiler over simmering water, melt the butter and both chocolates. Remove the pan from the heat; cool slightly. Whisk in the sugar and then the vanilla and salt. The mixture will be somewhat grainy; this is okay. Whisk in the eggs and egg yolk, one at a time, stirring each time until blended. Add the flour, beating until thickened and smooth, 30 to 60 seconds. Pour into the prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Notes
• This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.

• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex pans.

BetK

[patm099]

Brownies from a Cake Mix

1 pkg (18.25 oz)chocolate cake mix (any brand)
1 pkg chocolate pudding mix, cook-n-serve prepared DO NOT USE INSTANT PUDDING
1 pkg (12 oz) chocolate chips
1 cup walnuts, chopped

Pour dry cake mix into a large bowl; add the prepared pudding and nuts. Mix well and pour into a 9 X 13 greased pan. Sprinkle chocolate chips over the top. Bake in a 350 degree oven for 25-35 minutes. Remove and let cool (in refrigerator) overnight or until cold.

[Aline]

Best Ever Chocolate Brownies

1 cup unsalted butter
3 oz. best quality semisweet chocolate, finely chopped
1 cup sugar
1/2 cup best quality cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 tsp fine salt
Ganache, recipe follows


Preheat the oven to 325 F. Butter an 8 by 8-inch square pan and set aside.

In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.

Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.

Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.


Ganache:

6 oz. best quality semisweet chocolate, finely chopped
6 tbsp. heavy cream
3 tbsp. unsalted butter

Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.

[Margie2]

Cocoa Brownies

Preheat oven to 350°.

Well-greased pan, 8x8x2.

Mix together in medium-sized bowl:

1/2 c. shortening
1 c. sugar
2 eggs
1 t. vanilla

Add:

2/3 c. flour
1/2 c. cocoa
1/2 t. baking powder
1/2 t. salt
1/2 c. chopped pecans

Blend together. Place in well-greased pan, 8x8x2-inches. Bake 30 minutes. Yields: 16 brownies

Frosting:

1/4 c. butter or margarine, softened
1/4 c. shortening (like Crisco)
Dash salt
3-4 T. cocoa (add more or less to taste)
Tiny bit of milk

Add enough sifted powdered sugar until you obtain desired consistency.

[Aline]

Fudge-Topped Brownies

If you love brownies and fudge, you'll love these!

1 cup butter (no substitutes)
4 squares (1 oz each) unsweetened chocolate
2 cups sugar
2 tsp vanilla extract
4 eggs
1½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup chopped walnuts

Topping:

4½ cups sugar
1 can (12 oz) evaporated milk (not condensed milk)
½ cup butter (no substitutes)
1 pkg (12 oz) semisweet chocolate chips
1 pkg (11½ oz) milk chocolate chips
1 jar (7 oz) marshmallow crème
2 tsp vanilla extract
2 cups chopped walnuts


In a saucepan over low heat, melt butter and chocolate. Remove from heat. Blend in sugar and vanilla. Beat in eggs.

Combine flour, baking powder and salt; add to chocolate mixture. Stir in nuts.

Pour into a greased 13x9x2-inch baking pan.

Bake at 350° for 25-30 minutes or until top springs back when lightly touched.

In a heavy saucepan, combine sugar, milk and butter; bring to a boil over medium heat. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat.

Stir in chips, creme and vanilla; beat until smooth. Add nuts.

Spread over warm brownies. Freeze until firm. Cut into 1-inch squares. Store in the refrigerator.

[b-man]

White Chocolate, Cranberry, Orange, Almond Fudge


Ingredients:

2 packages (6 squares each) Baker's White Chocolate
1 (14 ounce) can sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup dried cranberries
1 tablespoon grated orange peel

Line an 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside.

Melt chocolate and sweetened condensed milk over low heat in a medium-size Teflon coated pan. Stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.

Spread chocolate mixture into prepared pan. Refrigerate 4 hours or until firm.

Lift fudge from pan, using foil handles. Bring to room temperature and cut into squares. Store in tightly covered container in refrigerator.


B-man

[b-man]

Caramel Pecan Fudge


Ingredients:

1 cup granulated sugar
1 cup packed brown sugar
2/3 cup half-and-half or light cream
2 tablespoons butter (no substitutes)
1 teaspoon vanilla extract
1/2 cup chopped pecans

Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

Butter side of a heavy 2-quart saucepan. Combine granulated sugar, brown sugar and half-and-half or light cream in saucepan. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 236 degrees F, soft-ball stage (about 15 minutes). Adjust the heat as necessary to maintain a steady boil.

Remove saucepan from heat. Add butter and vanilla extract, but do not stir. Cool mixture, without stirring, to 110 degrees F (about 40 minutes).

Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. Add nuts. Continue beating until fudge becomes thick and just starts to lose its gloss (about 10 minutes total).

Spread fudge immediately into the prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container.

Makes about 1 1/4 pounds (32 servings).

B-man

[b-man]

Saratoga Brownies


Ingredients:

2 boxes Brownie Supreme mix
1 cup chopped walnuts
1 cup chopped pecans
1 can black cherries, pitted (not pie filling)

Heat oven to 350 degrees F. Butter and flour a 13 x 9-inch baking pan.

Prepare brownies according to package directions. Mix well after combining all ingredients. Pour into prepared baking pan and bake for 40 minutes.

B-man

[b-man]

Fudge Marshmallow Brownies



Ingredients:

4 eggs
2 cups granulated sugar
1 cup butter or margarine
1/3 cup cocoa powder
1 1/2 cups all-purpose flour
Pinch of salt
1/2 cup chopped nuts
1 teaspoon vanilla extract
1 pint Marshmallow Creme

Frosting

1/2 cup butter or margarine
1/3 cup cocoa powder
1 box confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.

Beat well eggs and sugar.

Melt butter; add 1/3 cup cocoa to it and add to egg mixture. Add flour, salt, nuts and vanilla extract. Bake in prepared pan for 25 to 30 minutes.

When cake is done, spread Marshmallow Creme over top while it is still hot.

For Frosting: Melt butter, then add cocoa. Add confectioners' sugar, milk and vanilla extract. Mix well and spread over cake.

B-man

[b-man]

San Francisco Fudge Foggies


Makes 16 foggies.


Ingredients:

1 pound bittersweet chocolate, finely chopped
1 cup (2 sticks) unsalted butter, cut into tablespoons
1/3 cup strong brewed coffee
4 large eggs, at room temperature
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
8 ounces (about 2 cups) walnut halves, coarsely chopped

Position a rack in the center of oven and preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with a double thickness of aluminum foil so foil extends 2 inches beyond sides of pan. Butter bottom and sides of foil-lined pan.

In top of a double boiler set over hot, not simmering water, melt chocolate, butter and dissolved coffee, stirring frequently, until smooth. Remove pan from the heat. Cool mixture, stirring it occasionally for 10 minutes.

In large bowl, using a hand-held mixer set at high speed, beat eggs 30 seconds. Gradually add sugar and continue to beat 2 minutes, or until mixture is light and fluffy. Reduce mixer speed to low and gradually beat in chocolate mixture until just blended. Using a wooden spoon, stir in flour. Stir in walnuts. Do not over-beat. Transfer batter to pan. Bake 28 to 30 minutes, or until Foggies are just set around the edges. They will remain moist in the center.

Cool the Foggies in a pan on a wire rack for 30 minutes. Cover pan tightly with aluminum foil and refrigerate overnight, or at least 6 hours.

Remove top foil and run a sharp knife around edge of Foggies. Using two ends of foil as handles, lift Foggies onto a plate and peel off foil. Invert them again onto a smooth surface and cut into 16 rectangles.

B-man

[b-man]

Butterscotch Toffee Fudge


Ingredients:

1 pound light brown sugar
1 1/2 cups Marshmallow Crème (9 1/2 ounces)
3/4 cup light cream
1/4 cup butter or margarine
1 cup butterscotch chips (6 ounces)
5 (1 1/4 ounce) Heath bars, coarsely chopped

Butter a 9-inch square pan.

Stir sugar, Marshmallow Creme, cream and butter in a heavy 3-quart pan over medium heat until mixture comes to a full boil. Boil for 6 minutes, stirring constantly.

Remove from heat' stir in chips until melted, then stir in toffee bar pieces. (Toffee bars may not melt completely.)

Pour into prepared pan and chill until firm.

Cut into small squares.

B-man

[b-man]

Firecracker Brownies


Ingredients:

3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup coarsely chopped nuts (optional)

Heat oven to 350 degrees F. Grease 8-inch square baking pan.

Combine butter, sugar and vanilla extract in medium bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Spread batter evenly into prepared pan.

Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.

B-man

[Kitchen Witch]

RICH, FUDGY CHOCOLATE-CHUNK BROWNIES

¾ c. butter
6 oz. semisweet chocolate, chopped
1 ½ c. sugar
3 eggs
1 t. vanilla extract
1 ¼ c. flour
½ t. salt
1 c. semisweet chocolate chunks

Preheat oven to 350* F. Line 9-inch square baking pan with enough foil to overhang sides; coat with cooking spray. Melt chopped chocolate and butter. Beat sugar, eggs and vanilla until thickened. Beat in butter/chocolate mixture. At low speed, beat in flour and salt; fold in chocolate chunks. Bake 1 hour or until tests done (moist crumbs on toothpick). Cool; lift foil. Frost as desired. Cut into 16 squares.

[Aline]

These are fussy to layer before baking, but are worth the extra time it takes. Very attractive.


CHEESE LAYER
4 oz. cream cheese, softened
1 large egg
1/2 cup granulated sugar
2 Tbsp all-purpose flour
1/2 cup chopped maraschino cherries, well-drained

BROWNIE LAYER
2 large eggs
3/4 cup all-purpose flour
1 cup granulated sugar
1/2 cup chopped walnuts
1/8 tsp salt

1/4 cup cocoa
1/2 cup butter or hard margarine

ICING
1-1/3 cups icing (confectioners') sugar
1/3 cup cocoa
3 Tbsp butter or hard margarine, softened
1-1/2 Tbsp hot water or prepared coffee


CHEESE LAYER: Beat cream cheese and egg well. Blend sugar and flour in gradually, beating until blended. Stir in cherries. Set aside.

BROWNIE LAYER: Beat eggs until frothy. Add next 4 ingredients. Mix.

Melt cocoa and butter in saucepan. Stir well. Add to egg mixture. Mix. Spread 2/3 of this mixture in greased 9x9-inch (22 x 22 cm) pan. Carefully put dabs of cream cheese filling here and there over top. Cover as completely as you can with remaining 1/3 brownie mixture by dropping half teaspoonsfuls over top in rows. This will be patchy-looking but, when iced, they will look fine.

Bake in 350 F oven for 30 to 35 minues. Should show signs of pulling away from edge of pan. Cool.

ICING: Put all 4 ingredients into small bowl. Beat. If too stiff to spread easily, add a few drops more liquid. If too runny, add more icing sugar. Spread over brownies. Cuts into 25 squares.

[Stephs]

2 one ounce squares of unsweetened chocolate
1/2 cup of butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sifted flour
1/2 cup walnuts, chopped (optional)


Pre-heat your oven to 325 degrees F
Melt chocolate over hot water using a double boiler
Thoroughly cream butter and sugar
Add eggs and beat well
Blend in melted chocolate, vanilla and flour
Mix walnuts into the batter (if using walnuts)
Bake in a geased 8 x 8 x 2 inch pan at 325 degrees F for 45 minutes (If you like these thin, bake them in an 8x11 inch pan for 30-35 minutes

It is done when the edges look hard and the top has cracked slightly and the surface appears glossy. The center should not jiggle when you shake the pan

[fiet4me]

chocolate chez fudge
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

[americanwit]

1 14-oz pkg caramels

2/3 c evaporated milk

1 pkg german chocolate cake mix

3/4 c melted butter

1 c chocolate chips

1 c chopped pecans or walnuts

Melt caramels in 1/3 c milk in double boiler over barely simmering water, stirring frequently. Combine cake mix with melted butter and remaining 1/3 c milk. Spread not quite 1/2 mixture into a greased 9x13 inch pan. Bake 6-8 minutes at 350 degrees. Remove from oven; sprinkle with chocolate chips and nuts. Drizzle melted caramel over chips and nuts. Cover with remaining cake batter; bake at 350 degrees for 15 minutes or until tests done.

[Kitchen Witch]

Apple Blondies

1/2 cup butter
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon each cinnamon, nutmeg and ginger
1 large firm apple, cored and finely chopped
1/4 cup chopped nuts
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F.

Cream butter and sugar. Beat in eggs and vanilla extract. Sift flour and spices. Add to creamed mixture. Fold in apple, nuts and chocolate chips. Pour into greased 9-inch square pan. Bake for 30 minutes until done.

[reever2]

Thanks for some of teh recipes, i'll certainly be trying them out tonight. apple blondies especially. Mmmmm

[Kitchen Witch]

ROCKY ROAD NO BAKE BROWNIES

1 C semi-sweet chocolate chips
1/2 C milk
12 box vanilla wafers, crushed (or same amount animal crackers, crushed)
1/2 C powdered sugar
1 C mini marshmallows
1/2 C chocolate covered peanuts or chocolate-covered raisins
1/4 tsp salt
1/4 C M & M's

Line 8 x 8 pan with plastic wrap. Combine chocolate chips and milk over low heat. In a large bowl, mix crushed cookies, sugar, marshmallows, half of the chocolate covered peanuts or raisins, and salt in a large bowl. Stir in the chocolate mixture. Press into pan. Sprinkle with remaining chocolate-covered raisins or peanuts and the M & M's . Refrigerate until set.

[ladyseville]

Malted Milk Brownies

6 oz. unsalted butter
1 3/4 C. flour
3/4 C. unsweetened cocoa powder
1/2 C. malted milk powder
1 t. baking powder
3/4 t. salt
1 C. chocolate covered malted milk balls
1 3/4 C. sugar
1 1/2 t. vanilla extract
3 eggs

Heat the oven to 325 degrees.

Butter a 13 X 9 inch baking dish.

In a large pot, melt 6 ounces of butter over a very low heat.

Let cool.

Combine the flour, cocoa, Malted milk powder, baking powder,
and the salt.

Chop the malted milk balls to a coarse grind.

Stir the sugar and the vanilla into the cooled butter.

Beat in the eggs, one at a time.

Gradually stir in the flour mixture.

Stir in the chopped malted milk balls.

Pour into the prepared pan and smooth the top.

Bake until the edges start to pull away from the sides of the pan; for about 30 to 35 minutes.

Cool completely before cutting.

Yield: 24 brownies

[ladyseville]

Ooey Gooey Peanut Butter Chocolate Brownies

3/4 C. fat-free sweetened condensed milk -divided
1/4 C. butter - melted and cooled
1/4 C. skim milk
1 -18 oz. package devil's food cake mix
1 large egg white -lightly beaten
vegetable cooking spray
1 -7 oz. jar marshmallow cream - about 1 3/4 cup
1/2 C. peanut butter chips

Preheat oven to 350° F.

Combine 1/4 cup condensed milk, butter, skim milk, cake mix and egg white in a bowl (batter will be very stiff). Coat bottom of a 13x9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° F for 10 minutes.

Combine 1/2 cup condensed milk and marshmallow cream in a bowl; stir in peanut butter chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture.

Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack.

[ladyseville]

Brownie Bombs

4 oz. unsweetened chocolate squares
1/2 cup unsalted butter
1 2/3 cups sugar
1/2 tsp. vanilla
3 eggs
3/4 cup all purpose flour
1 8-ounce pkg. cream cheese, softened
1 egg
4 tsp. all purpose flour
1/4 tsp. vanilla
1/2 cup semi-sweet chocolate chips

In a saucepan, melt the unsweetened chocolate and butter over low heat, Remove from heat. Stir in 1 1/3 cups of the sugar and the 1/2 tsp. vanilla. Cool the mixture for 15 minutes. Beat in the eggs and the 3/4 cup flour.

In a mixing bowl, mix the remaining 1/3 cup sugar, cream cheese, the 1 egg, the 4 tsp. flour and the 1/4 tsp. vanilla.

Coat a 8"x8"x2" baking pan with non-stick cooking spray. Spread 2/3 of the chocolate batter in the pan. Spoon cream cheese layer over batter. Dollop with remaining chocolate batter.

Bake at 350 degree oven for 20 minutes. Sprinkle with semi-sweet chocolate pieces. Bake for 12 minutes more. Cool. Cover; store in refrigerator. Let the chilled dessert stand at room temperature for 30 minutes before serving.


Yield: 16 Servings

[ladyseville]

Deep Dish Fudge Brownies

3/4 c Unsifted all purpose flour
3/4 c Unsifted cake flour
1/4 ts Baking powder
1/4 ts Salt
1/2 lb (2 sticks) unsalted butter, melted and cooled
4 Squares (4 oz.) unsweetened chocolate, melted, and cooled
1 3/4 c Superfine sugar
4 Extra large eggs
2 ts Vanilla extract

Preheat the oven to 350F.

Butter and flour a 9x9x2 inch baking pan. Sift together the flours, baking powder, and salt.

Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla extract. Add the dry ingredients and stir to form a batter. Pour and scrape the batter into the prepared pan. spread the batter evenly.

Bake the brownies for 30-35 minutes, or until just set. Cool the brownies completely in the pan on a rack. Cut into 2-1/4x2-1/4 inch squares. Remove the brownies from the pan using a metal spatula.

Store in an airtight tin.

YIELD: 16 Brownies

[ladyseville]

Chocolate Souffle Brownies

For brownie base:
3 1/2 ounces unsweetened chocolate
10 tablespoons unsalted butter -- (1 1/4 sticks)
1 cup granulated sugar
1/2 teaspoon vanilla
3 large eggs
1/2 cup all-purpose flour

For souffle topping:
3/4 cup heavy cream
2 ounces unsweetened chocolate
4 ounces semisweet chocolate chips -- ( 3/4 cup)
3 large eggs
5 tablespoons granulated sugar

Preheat oven to 325 degrees. Lightly grease a 9-inch square baking pan with butter or vegetable oil or line the bottom with parchment paper. (If you are using an 8-inch pan, preheat the oven to 300 degrees.) Prepare the brownie batter: Melt chocolate and butter together in the top of a double boiler placed over simmering water. Let mixture cool for 5 minutes.

Place sugar in a medium mixing bowl; pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula.

Add vanilla. With the mixer on medium-low speed, add eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until the mixture is velvety, about 15 seconds.

Add flour on low speed and mix for 20 seconds. Finish the mixing by hand, being certain to incorporate any flour at the bottom of the bowl.

Spread batter evenly in prepared pan; set aside.

To prepare the topping: Heat the cream in a medium saucepan over low heat until hot. Add the chocolate and the chocolate chips and stir; remove pan from heat. Cover pan to melt the chocolate. Meanwhile, with the electric mixer on medium-high speed, beat eggs and sugar together in a medium bowl until pale and foamy, about 3 minutes.

Stir the chocolate mixture with a whisk until smooth. Add to egg mixture; mix at medium-low speed until well blended.

Pour the topping over the batter. Tip the pan gently from side to side so that it spreads evenly.

Bake the brownies on center rack of oven until top is set, 40 to 45 minutes. The center of the brownies should never quite rise to the height of the edges. (Brownies baked in an 8-inch pan may take longer.) Place pan on a rack; let cool for 1 hour before cutting the brownies into 1 1/2-inch squares with a sharp thin knife.

Leave brownies in the pan, at room temperature, covered with plastic wrap for up to 1 day. After that, layer them in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks.
They are delicious cold or at room temperature.

YIELD: 36 Brownies

[ladyseville]

Potato Chip Brownies

2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
2 eggs; well beaten
2 unsweetened chocolate square
1 cup sugar
1 teaspoon vanilla
3/4 cup potato chips; crushed

Sift flour with baking powder and salt. Melt butter and chocolate. Beat the eggs well and add sugar gradually, beating well. Add the chocolate mix and vanilla to eggs and blend. Add flour and mix well. Add potato chips.

Bake in a lightly greased 8" square pan in a 350 degree oven for 30-35 minutes. While warm, cut into squares.

YIELD: 9-12 Servings

[ladyseville]

Outrageous Brownies

1 pound unsalted butter
1 pound plus 2 cups semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 2 cups chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

YIELD: 20 Large Brownies

[ladyseville]

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

[ladyseville]

To Die For Brownies

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
1 cup cocoa
2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla
1 cup chopped walnut


Icing
1/2 cup butter
1/4 cup milk
1/4 cup cocoa
3 cups icing sugar
1 teaspoon vanilla

Combine flour, baking powder and salt (set aside).

Combine melted butter, cocoa, sugar, eggs and vanilla. Blend dry mix into moist mixture. Add nuts, and pour batter into a greased 9x13 pan.

Bake at 350F degrees for 35 minutes or until it just starts to pull away from sides.

ICING: melt butter in saucepan with milk on medium/low. Combine cocoa with sugar and stir into milk mixture. Add vanilla and let cool till spreading consistency (will be runny at first). Sprinkle with more nuts if desired.

[ladyseville]

Chocolate Covered Cherry Blondies

1 cup flour
1/2 cup softened butter
1/4 cup sugar
2 tablespoons cocoa
2 cups powdered sugar
2 tablespoons softened butter
2 tablespoons milk
1/4 teaspoon almond extract
36 maraschino cherries

1 cup semisweet chocolate chips
1 teaspoon butter

Combine flour, 1/2 cup butter and sugar. Add cocoa. Mix well and press into 8-inch square pan. Bake 15 minutes at 350 degrees. Cool.

Combine in bowl, powered sugar, 2 tablespoons butter, milk and almond extract. Mix well. Spread over cooled crust. Arrange cherries in rows of 6 by 6.

Melt chips and butter in saucepan. Spoon melted chips over and between cherries to cover all of pan. Chill until hardened. Cut into squares between cherries. Keep chilled.

[ladyseville]

Cherry Cordial Brownies

Brownies

Brownies
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter or margarine
2 cupd granulated sugar
2 teaspoond vanilla extract
4 eggs
1 1/4 cupd flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans
Frosting
Glaze

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan; set aside.

In a large saucepan over low heat, melt chocolate and butter or margarine, stirring constantly. Remove from heat; cool slightly.

Place sugar in a large mixing bowl. Add melted chocolate and vanilla extract; stir until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add to chocolate mixture; stir just until blended. Stir in nuts. Spread batter in prepared pan. Bake for 30 to 35 minutes or until done. Do not overbake. Cool completely.

Frosting
2 1/2 cups confectioners' sugar
1/4 cup butter or margarine, softened
3 to 4 tablespoons maraschino cherry juice

In small bowl, combine confectioners' sugar, butter or margarine and cherry juice. Beat until smooth. Stir in remaining cherry juice, 1 teaspoon at a time until of desired spreading consistency. Spread over cooled brownies.

Glaze
1/3 cup semisweet chocolate chips
1 1/2 tablespoons butter or margarine
1/2 teaspoon vanilla extract

In small saucepan over low heat, melt chocolate chips and butter or margarine, stirring constantly until smooth. Or place chocolate chips and butter or margarine in microwave-safe container. Microwave at MEDIUM (50% power) for 1 minute or until chocolate is melted; stir to blend. Stir in vanilla extract. Cool slightly. Drizzle chocolate mixture over cherry frosting. Store in refrigerator.

Makes 36 bars.