An all time favorite, and we’re all anxious to create and taste test your version.
Aline & B-man 
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.
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.
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.
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.
(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.
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.
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
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
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
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.
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.
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.
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.
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
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
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
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
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
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