Question #1
Brownie Bake-Off! Let?s submit recipes for Nigel’s brownies here. Remember, like Nigel, they must be richly buffed on the outside, sweet and tender on the inside. Prizes for each of the top three recipes (a copy of Building a Bad Boy) with first place also receiving a Valentine box of chocolates and the distinction of his/her brownies being named “Nigel’s Killer Brownies.” I’ll be doing my own research, too…
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February 1st, 2005 at 4:11 pm
My offering to the Nigel Brownie Quest–I think I liked all the chocolate chips this recipe uses…lots of sweetness like Nigel.
Outrageous Brownies
1 pound (4 sticks) unsalted butter
1 pound plus 3 cups semisweet chocolate chips
6 ounces unsweetened chocolate
2 tablespoons plus 1 1/2 teaspoons powdered instant espresso
2 tablespoons vanilla extract
2 1/4 cups sugar
1 cup sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnut pieces
Preheat the oven to 350 degrees. Grease and flour a 12×18-inch jelly-roll pan. Set aside.
Melt together the butter, pound of chocolate chips, and unsweetened chocolate until smooth in the top of a double broiler. Cool to room temperature.
Combine, but do not whisk, the eggs, powdered espresso, vanilla, and sugar. Stir in the cooled chocolate mixture. Set aside.
Sift together the flour, baking powder, and salt. Mix into the batter. Finally, fold in the remaining chocolate chips and walnuts. Pour into the greased pan.
Bake about 30 minutes, or until a tester comes out clean. Do not overbake. Cool thoroughly and cut into squares.
Makes 20
February 1st, 2005 at 5:20 pm
Disappearing Marshmallow Brownies
1 cup butterscotch chips
1/2 cup butter
2 eggs
2/3 cup brown sugar
1 teaspoon vanilla
11/2 cups flour
2 teaspoons baking powder
2 cups miniature marshmallows
2 cups chocolate chips
1/2 cup chopped walnuts or pecans
Melt butterscotch chips and butter in a 3-quart saucepan over medium heat, stirring constantly. Remove from heat and cool to lukewarm.
When cooled, beat in eggs, sugar and vanilla. Combine and add flour and baking powder. Fold in marshmallows, chocolate chips and nuts.
Spread in a greased (or sprayed with cooking spray) and floured 9-by-13-inch pan. Bake at 350 degrees for 20 to 25 minutes.
Makes around 24, depending on how you slice them.
February 1st, 2005 at 5:24 pm
Kahlua Mudslide Brownies
2 C. all purpose flour
1/2 tea baking powder
1/2 tea salt
2/3 C. butter
4 sqs. (1 oz. ea.) unsweetened-chocolate, chopped
3 eggs
1-1/2 C. granulated sugar
4 tbls KAHLUA
2 tbls Irish cream liqueur
1 tbls Vodka
3/4 C. coarsely chopped walnuts
Whole Coffee Beans, optional
Combine flour, baking powder and salt in small bowl. Melt butter and chocolate in small saucepan over low heat; set aside.
Beat eggs and granulated sugar in large bowl until light.
Beat in flour mixture, chocolate mixture, 4 tbl. Kahlua, Irish cream and vodka. Fold in walnuts.
Pour into greased 13×9 baking pan. Bake in 350 F. oven just until toothpick inserted into center comes out clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack.
Kahlua Glaze
1-1/4 C. powdered sugar
3 Tbl. KAHLUA
Beat together sugar and Kahlua in small bowl until smooth.
To Serve
Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares.
Makes 24 brownies.
February 1st, 2005 at 5:46 pm
Now this one is because he is not only sweet but he is HOT! *G*
Jalapeno Brownies
2/3 cup semisweet chocolate chips
1/4 pound butter
4 eggs
1/2 teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 cup finely chopped jalapeño peppers
3/4 cup nuts, chopped
In a double boiler, melt butter and chocolate chips together.
In a large mixing bowl, beat the eggs with the salt until the mixture is foamy. Slowly beat in sugar until well blended. Beat in the vanilla extract. Remove mixer from the bowl.
With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour until almost blended. Stir in the peppers and the nuts.
Butter a 13 x 9-inch baking pan and pour in the batter. Bake at 350 degrees F for 25 to 30 minutes, or until the top crust cracks and the inside looks moist, but not runny. Cool thoroughly, then frost.
Chocolate Cream Cheese Icing
4 ounces cream cheese
2 1/2 tablespoons butter
1/2 teaspoon vanilla extract
2 tablespoons milk or cream
1 1/2 tablespoons cocoa powder
1 1/2 cups confectioners’ sugar, sifted
Cream the cheese and butter with a mixer. Add vanilla extract and milk. Add cocoa and 1 cup of the confectioners’ sugar. Blend in well. Add remaining confectioners’ sugar and mix to desired spreading consistency. Frost the cooled brownies.
February 1st, 2005 at 8:46 pm
TeresaH, you rock! What creative brownies! coco
February 3rd, 2005 at 12:43 pm
Layered Chocolate Brownies
Ingredients:
3/4 cup all-purpose flour
3/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter (we recommend Land O Lakes®), cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup NESTLÉ TOLL HOUSE Premier White Morsels
1/2 cup caramel ice cream topping
3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking pan.
COMBINE cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
February 3rd, 2005 at 12:46 pm
Because this one combines two of my favorite things…chocolate and cheesecake!
Chocolate Cheesecake Brownies
Ingredients:
Brownies:
1/2 cup butter
4 squares semi-sweet chocolate
2 eggs
1 cup brown sugar
3/4 cup flour
1/4 teaspoon baking powder
1/3 cup coarsely chopped pecans
Cheesecake Topping:
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
2 tablespoons butter, softened
2 eggs
2 tablespoons milk
1 tablespoon flour
3 squares semi-sweet chocolate, finely chopped
Icing:
1/4 cup sugar
1/4 cup whipping cream
1/2 teaspoon vanilla
2 squares semi-sweet chocolate
2 tablespoons butter
Directions:
Brownies:
Melt butter and chocolate together. Set aside to cool.
In a large mixing bowl, beat the eggs and sugar together until light. Stir in the flour and baking powder, and the cooled chocolate mixture. Fold in pecans.
Pour into a greased 9 inch square pan.
Cheesecake Topping:
In a large bowl, beat together cream cheese, sugar and butter until creamy. Beat in eggs, milk and flour. Stir in chopped chocolate. Spread over brownie layer in pan.
Bake at 350 degrees F. for 40 - 45 minutes. Cool.
Icing:
Combine sugar, cream and vanilla in a small saucepan. Stir to blend. Place over medium high heat and bring to a boil. Reduce heat and simmer for 5 minutes without stirring.
Remove from heat and add chocolate and butter. Stir until chocolate has melted and mixture is slightly cooled and thick enough to spread.
Pour over cooled cake. Chill and cut into squares. Store in refrigerator.
February 4th, 2005 at 6:48 am
Oooo….those sound good Angie! I love brownies of all kinds. Here is another recipe:
Insulin Shock Black Hole Brownies
Favorite brownie batter (enough to fill a 13 x 9-inch baking pan)
1/2 jar hot fudge
1 cup creamy peanut butter
16 ounces semisweet chocolate chips, divided
1 bar dark chocolate (optional)
2 cups flavored liqueur (Bailey’s, Chambord, Rumpleminze,
Amaretto, etc.), divided
Melt 12 ounces of the chocolate chips, hot fudge, peanut Butter and 1 cup of the liqueur in a small saucepan. When mixture is liquid, mix into batter. NOTE: If you want a truly decadent brownie, replace all the liquids called for in the brownie batter with liqueur.
Pour batter into a 13 x 9-inch baking pan.
Melt remaining chocolate and liqueur in saucepan. Using a spoon, drizzle the chocolate over the batter (needs to be very liquid to work well). If any remains, use it for ice cream sauce.
Bake at 350 degrees F for 35 to 40 minutes.
IMPORTANT: Every 5 to 10 minutes, remove the pan from the oven and slam it down on a counter two or three times. Brownies are done when a wooden pick inserted near the edge comes out clean.
NOTE: The center will still be semi-liquid.
Can be eaten immediately, but are best after 24 hours (it takes time for the fudge to set).
February 4th, 2005 at 8:23 am
OMG,Teresa! I am definately going to have to try those Insulin Shock Black Hole Brownies! Soon!!!
February 4th, 2005 at 7:01 pm
Angie, Teresa, you brownie mavens you! I see some brownie-baking in my near future (with 2 little girls who will be thrilled to test the recipes).
coco
February 5th, 2005 at 11:17 am
Quadruple Fudge Brownies
1/2 cup butter
3/4 cup brown sugar, packed
2 tbsp. orange juice
2 1/2 cups semisweet chocolate chips
1 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup chopped walnuts
1 tsp. vanilla extract
3 eggs
Preheat the oven to 325 degrees. Generously grease an 8 x 8-inch glass baking dish. In a heavy saucepan, bring butter, sugar and orange juice to a boil (it should bubble vigorously around edges). Remove from heat and add 1 1/2 cups of chips, stirring until the chips melt.
While the chocolate mixture slightly cools, sift the flour, baking soda and salt together into a large mixing bowl, then stir in the nuts. To the cooled chocolate mixture, add the vanilla and then the eggs, one at a time, beating well after each addition. Make a well in the dry ingredients and pour in the wet mixture, stirring gently with a wooden spoon. Fold in the remaining cup of chips and pour the batter into the pan. Bake for 30 minutes.
February 5th, 2005 at 11:21 am
Bourbon Fudge Brownies
If you don’t want to use bourbon, use hot milk in its place.
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray
Preheat oven to 350°.
Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.
Yield: 20 servings
February 5th, 2005 at 11:49 am
I call these Hunky Brownies because I can picture Nigel whipping them up and feeding them to…. moi?
Hunky Brownies
2 squares Nestle’s Semi-sweet Chocolate Squares
1 cup flour
1 tsp baking soda
1 stick butter (softened)
1 cup sugar
1 tsp vanilla
2 eggs
1/2- 1 cup Nestle’s Toll-House Chocolate Chips (as desired)
Directions:
Preheat oven to 350 degrees F. Butter and dust with flour an 8×8" pan. Melt chocolate in a double boiler. Cream sugar and butter together. Add the melted chocolate to the butter/sugar mixture, then add the vanilla.
Add eggs, one at a time. Sift baking soda and flour together, then add them to the previous mixture. Mix well, adding amount of chocolate chips that you wish. Pour into pan (mixture will be lumpy). Bake 25-30 minutes at 350 degrees F. Let cool in pan. If you desire, after cooled, sift confectioner’s sugar on top.
There you have it, my recipe for a sweet hunk like Nigel! Enjoy!
February 5th, 2005 at 1:28 pm
Blonde Brownies
1/2 cup butter
1 cup brown sugar
2 eggs
1 cup + 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
3/4 cup walnuts(chopped)
Beat butter and sugar until very light. Beat in eggs until light and smooth.
Add flour, baking powder and salt. Beat until thouroughly blended. Add vanilla and nuts.
Bake at 325 degrees for 22-25 minutes.
February 5th, 2005 at 1:46 pm
Farmers’ Brownies
1/4 cup cocoa
1 cup hot water
3/4 cup margarine
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
2 eggs
*1/2 cup milk
*1 teaspoon vinegar
1 teaspoon vanilla
1 cup chopped walnuts or walnut halves(substitute Pecans if desired)
Mix the cocoa, margarine and hot water together. Let cool somewhat.
Beat sugar, vanilla and eggs together; combine vinegar and milk and add to mixture. Add this to above mixture.
Combine flour, baking soda, and salt and add to the mixture, mixing well.
Spread the mixture in a greased 12"x18" pan or 2 small pans. Bake 30 minutes at 375 degrees. Don’t overbake.
When cool, ice with creamy chocolate icing and lay a half walnut down wherever you think there will be a slice of brownie(or sprinkle with chopped walnuts). Pecans can be used and make a nice alternative.
*I use a deep sided cookie sheet and this gives you a large batch. I can see Nigel eating these.
February 5th, 2005 at 10:56 pm
Ok, have one more to post. lol I have TONS of brownie recipes, but I’ll stop with this one. *G* I love sharing and receiving new recipes!
Cherry Brownies
Brownies:
1/2 cup butter
3 squares unsweetened chocolate
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 1/2 teaspoons vanilla
3/4 cup maraschino cherries, well drained and halved
Icing:
2 tablespoons butter, softened
1 cup icing (confectioners) sugar
3 tablespoons cocoa
maraschino cherry j
Directions:
Brownies:
Melt butter and chocolate together, and set aside to cool.
In a small bowl mix flour, baking powder and salt.
In a large bowl, beat eggs. Add sugar and vanilla. Stir in chocolate mixture.
Add flour mixture and cherries to wet ingredients, and stir to blend.
Pour into a greased 8 inch square pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool.
Icing:
Blend butter, icing sugar and cocoa together. Add enough cherry juice to make a spreadable icing.
Spread on cooled cake. Cut into squares. Garnish with cherry pieces if desired.
February 5th, 2005 at 11:16 pm
I forgot to add, on the Cherry Brownies, if you like nuts in your brownies try adding anywhere between 1/2-1 cup chopped pecans in this one. Mmmmmmm…..I love lots of nuts myself. Walnuts are good too if you prefer them, I just happen to like the pecans on this one best.
February 6th, 2005 at 10:40 am
This is too much fun. I love logging in to see the new brownie recipes. Because today’s Super Bowl Sunday, I’ve told the little girls we’ll do a brownie-baking fest next weekend.
Teresa, if you feel the urge to post more brownie recipes, go for it!
Everyone, have a great Sunday, coco
February 6th, 2005 at 12:54 pm
Triple Chocolate Raspberry Brownies
10 ounces bittersweet chocolate
3 ounces semi-sweet chocolate
3 ounces unsweetened chocolate
1 cup butter
¼ cup cocoa powder
1 cup sugar
¼ cup brown sugar, packed
3 large eggs
1/3 cup raspberry liqueur
3 teaspoons vanilla
1-1/4 cups flour
¼ teaspoon salt
2 tablespoons powdered sugar
Preheat oven to 350 degrees
1. Butter a 9×13 inch baking pan. Chop chocolates coarsely. In top of a double boiler, over hot, not simmering water, melt chocolates with butter and cocoa powder stirring occasionally until smooth. Remove top portion of .double boiler and cool mixture to lukewarm, about 10 minutes.
2. In a large bowl, beat sugars and eggs with an electric mixer at high speed until thick and light colored, about 5 minutes. Beat in liqueur and vanilla. Add chocolate mixture and mix until well blended. With mixer on low speed, beat in flour and salt just until combined.
3. Pour batter into prepared pan and smooth surface with rubber spatula. Bake 25 to 30 minutes or until toothpick inserted 3 inches from center comes out slightly moist. Cool brownies in pan on a wire rack. When completely cool, cut brownies into squares. Place powdered sugar in a sieve and dust brownies after cutting.
Enjoy…..Seattle Snoops
February 7th, 2005 at 1:38 am
Thank you coco! I think I will post a few more favorite recipes…
Brownie Pizza
2 ounces Unsweetened chocolate — chopped
1/2 cup Unsalted butter — softened
1 cup Dark brown sugar — packed
2 Eggs
1 1/2 teaspoons Vanilla
3/4 cup Flour
1 dash Salt
6 ounces Semi-sweet chocolate pieces
3 ounces Milk chocolate — chopped
1/2 cup Pecans — chopped
1/2 cup (or more if desired) Pecan halves — small
3 ounces White chocolate
Preheat oven to 325 deg. Melt unsweetened choc. in a saucepan or dbl.
boiler over simmering water. Remove from heat and set aside to cool.
In a large bowl, beat butter and sugar together until light and fluffy.
Beat in eggs, one at a time, mixing well after each addition. Beat in melted choc.
and vanilla until blended. Stir in flour and salt, just until blended. Stir in flour and salt, just until combined.
Fold in half of the semi-sweet chopped pieces, and all of the chopped pecans.
Scrape batter onto a lightly greased 12-inch diameter pizza pan and using a spatula, evenly smooth the surface.
Sprinkle remaining chopped semi-sweet and milk choc. pieces and all of the pecan halves over top of the batter.
Bake in center of oven for 25 to 30 minutes, or until toothpick inserted 2 inches from center comes out clean
. Remove from oven and cool on wire rack
. Melt white chocolate in a saucepan or double boiler over hot water and then drizzle over top of brownies in pan.
Cut brownies into wedges.
Serving Size : 16
February 7th, 2005 at 1:51 am
This recipe may not be ‘good’ enough to win, but thought you all might like this one that saves on dirty dishes. *G*
In The Pan Brownies
Don’t dirty extra dishes making brownies. Melt the butter, mix the ingredients and bake these chocolatey delights all in the same pan.
1/2 cup butter
2 cups granulated sugar
1 cup all-purpose flour
1 cup chopped pecans
4 large eggs
4 packets (1-oz.) NESTLÉ® TOLL HOUSE® Choco Bake Unsweetened Chocolate Flavor
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
MELT butter in 13 x 9-inch baking pan in preheated 350°F. oven for 5 to 10 minutes.
STIR in sugar, flour, pecans, eggs, Choco Bake, vanilla extract and cinnamon with a fork until well blended. Smooth batter with spatula.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Makes 36 brownies
February 7th, 2005 at 2:50 pm
Teresa, Don’t stop! I have lots of brownie (and cookie) recipes as well and you have posted some I didn’t have. I love to collect recipes and cook books, too!
I have another to post as well!
Brownies to Die for:
1 cup butter, cut into pieces
1 cup packed dark brown sugar
2/3 cup granulated sugar
18 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
5 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup walnut halves (optional)
Bittersweet Chocolate Ganache Glaze (optional)
2/3 cup heavy cream
6 ounces dark chocolate, coarsely chopped
Decoration (Optional)
2 ounces white chocolate, melted and placed in a decorating bag with tiny tip (or a ziplock baggie with one corner cut off)
Make certain the oven rack is in the center position and preheat oven to 350°F.
Line 13×9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan and butter the bottom and sides of foiled pans.
In a medium pot combine the butter and sugars; cook until melted and very hot.
Sift together the salt and flour.
Chop the chocolates in a food processor and mix in the hot butter mixture until all the chocolate is melted.
Add eggs and vanilla- mix until combined.
Add flour-salt mixture and stir until just combined.
Add nuts if desired.
Scrape into prepared pan and smooth the top with a rubber spatula.
Bake 25- 30 minutes until a toothpick inserted 2 inches from the center comes out with a few moist crumbs clinging to it– DO NOT OVERBAKE.
Cool brownies completely on a rack in the pan before lifting them out using the foil as handles.
If glazing do so now; allow the ganache to set a little before drizzling the melted white chocolate over top.
Peel off the foil and cut.
February 7th, 2005 at 5:22 pm
Thanks Angie! I like to collect recipes and cookbooks too, and have gotten some new brownie recipes here too. *G*
The one I am posting now, to be honest I haven’t tried yet, but I’ve been wanting to!
Easy No-Bake Brownies
1 cup Nuts — finely chopped
1 can Sweetened condensed milk
2 ounces Unsweetened chocolate
2 cups Vanilla wafers crumbs
cookies — more or less
In a buttered 9" square pan sprinkle 1/4 cup of the nuts.
In a sauce pan, over low heat, melt the chocolate w/sweetened condensed milk.
Cook and stir until mixture thickens, about 10 minutes. Remove from heat; stir in crumbs and 1/2 cup nuts.
Spread evenly in the prepared pan.
Top w/ remaining 1/4 cup nuts.
Chill at least 4 hours or until firm.
Cut into 24 squares and serve at room temperature.
February 7th, 2005 at 5:28 pm
Quaker’s: Not-So-Sinful Brownies
1/4 cup Vegetable oil
3 Squares unsweet chocolate
1 1/4 cups Granulated sugar
1/2 cup Applesauce
4 Egg whites or — 2 eggs, slightly bea
1 teaspoon Vanilla
1 cup QUAKER Oats uncooked — (quick or old fashio
1 cup All-purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt (optl)
1 tablespoon Powdered sugar
Heat oven to 250 F.
Lightly spray bottom only of 13 x 9-inch baking pan with no-stick cooking spray.
In large saucepan, melt oil and chocolate over low heat, stirring frequently.
Remove from heat.
Stir in granulated sugar and applesauce until sugar is dissolved.
Stir in egg whites and vanilla until completely blended.
Add combined oats, flour, baking powder and salt; mix well.
Spread evenly into prepared pan.
Bake 22 to 25 minutes or until edges pull away from sides of pan.
Cool completely.
Sprinkle with powdered sugar just before serving.
Serving Size: 24
February 7th, 2005 at 5:31 pm
BUTTERMILK BROWNIES
BROWNIES
2 c. sugar
2-1/4 c. flour
4 tbsp. cocoa
1/2 c. margarine
1 c. cold water
1/2 c. oil
1/2 c. buttermilk
1 tsp. soda
2 eggs
1 tsp. vanilla
FROSTING:
1 c. sugar
6 tbsp. butter
6 tbsp. milk
Boil for 1/2 minute, take off heat. Add 1/2 bag chocolate chips. May add nuts if desired. Stir and spread on brownies.
BROWNIES: Sift sugar, flour and cocoa in bowl. In saucepan, bring to boil, water, margarine and oil. Pour over dry ingredients and beat until creamy. Add buttermilk, soda and eggs. Beat thoroughly. Bake at 350 degrees in jelly roll pan for 18 minutes.
February 8th, 2005 at 5:00 pm
Wow! Awesome recipes! They all sound yummy! Well, here’s my contribution. It makes a chocolate pudding sauce on the bottom as it bakes. Serve warm with vanilla ice cream on top — like a brownie fudge sundae.
BROWNIE PUDDING
1 c. all-purpose flour
1/2 c. sugar
1/2 c. unsweetened cocoa, divided
2 t. baking powder
1/4 t. salt
1/2 c. milk
2 T. butter or margarine, melted
1 t. vanilla extract
1/2 c. semisweet chocolate chips
1/2 c. firmly packed brown sugar
1-3/4 c. boiling water
Preheat oven to 350 degrees F. Combine flour, sugar, 1/4 c. cocoa, baking powder and salt in bowl. Stir in milk, butter and vanilla until smooth; stir in chocolate chips. Spread in ungreased shallow 1-1/2-quart casserole.
Sprinkle brown sugar and 1/4 c. cocoa evenly over batter. Pour boiling water over top; do not stir. Bake 35 minutes. Cool 10 minutes before serving. Serve with ice cream. Makes 6 servings.
February 9th, 2005 at 12:48 pm
More great recipes! I’m in awe…coco
February 11th, 2005 at 3:04 am
Ok, here’s another….
Caramel-Cashew Brownies
Brownies:
1/2 cup unsalted butter, cut into 8 pieces plus extra for greasing
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
1/4 teaspoon salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup cake flour, sifted
3/4 cup semisweet or bittersweet chocolate chunks
Carmel-Cashew Topping:
1/4 cup cream
Approximately 40 store bought caramels
Pinch salt
1/2 teaspoon vanilla extract
1/2 to 3/4 cup raw cashews
Make the brownies: Preheat the oven to 350 degrees F.
Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides.
In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks.
Pour the batter into the prepared baking dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake. Transfer the dish to a wire rack and cool completely.
Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel. Pour mixture over the top of the cooled brownies and spread evenly.
Refrigerate the brownies until the caramel is set, about 30 to 45 minutes. Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.
February 11th, 2005 at 3:07 am
And another…
Waffle-Iron Brownies
These are brownies which can be baked in a pan conventionally, but make a terrific option for waffle-iron cookies. Dust them with powdered sugar when you serve them. Great hot, or they can be frozen.
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup butter
2 tablespoons milk
2 ounces (2 squares) unsweetened chocolate
1 teaspoon vanilla
2 large eggs
Powdered sugar for serving, if desired
Preheat the oven to 325 degrees F. If you plan to bake the brownies, and butter a 9-inch square baking pan. Otherwise, preheat a waffle iron. In a small bowl, mix together the flour, baking soda and salt. In a small, heavy saucepan, combine the sugar, butter and milk. Place over medium-high heat and bring to a boil, stirring until the butter has melted. Remove from the heat. Add the unsweetened chocolate and vanilla. Stir until the chocolate melts and the mixture is smooth. Place into a pan of cold water to cool the mixture to room temperature.
With an electric mixer, beat in the eggs. Gradually blend in the flour mixture until smooth.
(Spread evenly into the prepared pan if you are baking the brownies. Bake for 25 to 30 minutes until the center is just set and feels firm when touched. Cool completely before attempting to cut, these are very rich and gooey! Dust with powdered sugar and cut into squares.)
To make brownies in waffle iron: Drop rounded spoonfuls of the brownie mixture into the preheated waffle iron. Close the iron and cook for about 2 minutes until the brownies are done. Remove and cool on a rack. Dust with powdered sugar before serving, if desired.
February 11th, 2005 at 3:24 am
Mincemeat Brownies
4 Tbs.Butter
1 cup firmly packed brown sugar
1 Lg.egg
1/2 tsp.vanilla
1 cup flour
1 tsp.Baking powder
1/4 tsp. salt
3/4 cup mincemeat
1 cup Nestle Semi Sweet Morsels
1/4 cup chopped nuts
Beat butter with brown sugar until blended.Add egg and vanilla and continue beating until light and fluffy.Stir together the flour,baking powder and salt;add to brown sugar mixture alternatly with mincemeat.Stir in chocolate chips.Spread in 9×9 inch pan.sprinkle nuts on top.Bake at 350 degrees for 30 minutes.cool before cutting into squares.Makes 2 dozen squares.
Even those who claim not to like mincemeat seem to like these brownies.
February 23rd, 2005 at 12:16 pm
Ran across another one to share.
Lantz’s Microwave Brownies
1 c Flour
1 c Sugar
2 Eggs
2/3 c Vegetable oil
5 tb Cocoa
1/2 ts Salt
1 t Vanilla
—–OPTIONAL—–
1/2 c Nuts
1/2 c Chocolate chips
Beat sugar into fat, blend in eggs and vanilla. Combine dry ingredients and add. Stir until smooth. Pour batter into a greased microproof 8"X 8" X 2" baking dish and microwave or medium high for 8-10 minutes. If desired sprinkle with nuts and or chips before cooking. Cover with wax paper and let stand to cool.
February 24th, 2005 at 6:05 pm
I make these almost every Christmas. They are sooo rich, gooey and yummy.
York Sensational Brownies
1 1/2 C. (3 sticks) butter or margarine, melted
3 C. sugar
1 T. vanilla extract
5 eggs
2 C. all-purpose flour
1 C. HERSHEY’S Cocoa
1 tsp. baking powder
1 tsp. salt
24 small (1 1/2-inch) York Peppermint Patties
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
In large bowl with spoon or wire whisk, stir together butter, sugar and vanilla extract. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter; set aside.
Spread remaining batter in prepared pan.
Unwrap Peppermint Patties. Arrange patties in single layer over batter, about 1/2 inch apart. Spread reserved 2 cups batter over patties. Bake for 50 to 55 minutes or until brownies begin to pull apart from sides of pan. Cool completely in pan on wire rack, cut in squares.
Yield: about 36 brownies
Source: Hershey’s