Brownies
If you love brownies as much as I do, today's post is for you. Check out the Pumpkin Patch Brownies, the Frosted Peppermint Brownies, or any of the other yummy brownie recipes here. Enjoy!
5-MINUTE FUDGE BROWNIES
This is from Vicky at Food Talk Daily. Vicky wrote, "These are my absolute favorite brownies! The title is a tad misleading, but I'll explain.
"It simply means that it only takes 5 minutes to mix this batter up from scratch and get it in the oven! How simple is that? It’s just as quick and easy as a box mix and I can guarantee you it’s a whole lot tastier and healthier! Now you know I’m no health nut, but have you ever glanced at the ingredients on a box of brownies from the store? Its crazy!!!
"This recipe only has 9. BIG difference! I do not buy snacks for my kids, instead I homemake them. It’s so much healthier, but also so much cheaper. Being a family of 8, and I stay at home, we are on a strict food budget. My kids get to enjoy fresh homemade snacks throughout the week. You may be thinking I only have the time because I do stay at home. I can assure you I’m rather busy, young twins are a full time job alone!!
"Once you taste these you won't worry about being out of the boxed version every again!"
Prep Time: 5 minutes; Cook Time: 28 minutes; Total Time: 33 minutes; Yield: 12 servings
To view this online, go to https://www.foodtalkdaily.com/44313847/5-minute-fudge-brownies.
Ingredients
3/4 cup sugar
1/2 cup all-purpose flour (I used white whole-wheat flour)
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (1/2 cup) melted butter
2 eggs
1 teaspoon vanilla extract
3/4 cup chocolate chips
nuts, optional
Instructions
Preheat the oven to 350 degrees F.
Generously grease a 8X8 or 9X9 square baking dish.
In a large mixing bowl whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract.
Mix together thoroughly and then fold in the chocolate chips.
Add the brownie batter to the baking dish and flatten out the top into one even layer.
Bake for about 28-30 minutes.
Tips
To cut brownies, even while hot, use a plastic knife!
FROSTED PEPPERMINT BROWNIES
This is from Betty Crocker, and begins, “Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and egg called for on brownie mix box
1-1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/8 teaspoon mint or peppermint extract
Betty Crocker™ green or pink gel food color
Peppermint or spearmint candies, crushed, if desired
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1-1/2 hours. In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Expert Tips
Cut brownies into bite-size pieces and serve in holiday paper liners for easy dessert pickups.
RICH RASPBERRY SWIRL BROWNIES
This comes from the infamous long-since-forgotten emailing list. Yield: 16 brownies
Ingredients
3/4 cup all purpose flour
3/4 cup baking cocoa
1/4 tsp salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tsp vanilla extract
3 large eggs, divided
1/2 cup chopped pecans
1/2 cup seedless red raspberry jam
1-2/3 cups (10 oz) Toll House Swirled Morsels, divided
Directions
Preheat oven to 350 F. Grease 9 inch square baking pan. Combine cocoa, flour, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Spread 1 cup of the batter into the prepared pan. Sprinkle pecans over the batter. Stir jam until smooth. Drizzle over the pecans. Beat remaining batter and egg in the same large bowl until light in color. Stir in 1 cup swirled morsels. Spread evenly over raspberry jam. Top with remaining swirled morsels. Bake for 30 to 33 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
BROWNIE CUPCAKE BITES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”
At the time this was sent, it had a points value of 3 per serving.
Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1-1/2 cup lite whipped topping
1-1/4 oz candy corn, about 24 pieces
Directions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
5-MINUTE FUDGE BROWNIES
This is from Vicky at Food Talk Daily. Vicky wrote, "These are my absolute favorite brownies! The title is a tad misleading, but I'll explain.
"It simply means that it only takes 5 minutes to mix this batter up from scratch and get it in the oven! How simple is that? It’s just as quick and easy as a box mix and I can guarantee you it’s a whole lot tastier and healthier! Now you know I’m no health nut, but have you ever glanced at the ingredients on a box of brownies from the store? Its crazy!!!
"This recipe only has 9. BIG difference! I do not buy snacks for my kids, instead I homemake them. It’s so much healthier, but also so much cheaper. Being a family of 8, and I stay at home, we are on a strict food budget. My kids get to enjoy fresh homemade snacks throughout the week. You may be thinking I only have the time because I do stay at home. I can assure you I’m rather busy, young twins are a full time job alone!!
"Once you taste these you won't worry about being out of the boxed version every again!"
Prep Time: 5 minutes; Cook Time: 28 minutes; Total Time: 33 minutes; Yield: 12 servings
To view this online, go to https://www.foodtalkdaily.com/44313847/5-minute-fudge-brownies.
Ingredients
3/4 cup sugar
1/2 cup all-purpose flour (I used white whole-wheat flour)
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick (1/2 cup) melted butter
2 eggs
1 teaspoon vanilla extract
3/4 cup chocolate chips
nuts, optional
Instructions
Preheat the oven to 350 degrees F.
Generously grease a 8X8 or 9X9 square baking dish.
In a large mixing bowl whisk together the sugar, flour, cocoa powder, salt, and baking powder. Make a well (hole) in the center and drop in the butter, eggs, and vanilla extract.
Mix together thoroughly and then fold in the chocolate chips.
Add the brownie batter to the baking dish and flatten out the top into one even layer.
Bake for about 28-30 minutes.
Tips
To cut brownies, even while hot, use a plastic knife!
FROSTED PEPPERMINT BROWNIES
This is from Betty Crocker, and begins, “Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16
To view this online, click here.
Ingredients
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, oil and egg called for on brownie mix box
1-1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/8 teaspoon mint or peppermint extract
Betty Crocker™ green or pink gel food color
Peppermint or spearmint candies, crushed, if desired
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1-1/2 hours. In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Expert Tips
Cut brownies into bite-size pieces and serve in holiday paper liners for easy dessert pickups.
RICH RASPBERRY SWIRL BROWNIES
This comes from the infamous long-since-forgotten emailing list. Yield: 16 brownies
Ingredients
3/4 cup all purpose flour
3/4 cup baking cocoa
1/4 tsp salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tsp vanilla extract
3 large eggs, divided
1/2 cup chopped pecans
1/2 cup seedless red raspberry jam
1-2/3 cups (10 oz) Toll House Swirled Morsels, divided
Directions
Preheat oven to 350 F. Grease 9 inch square baking pan. Combine cocoa, flour, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Spread 1 cup of the batter into the prepared pan. Sprinkle pecans over the batter. Stir jam until smooth. Drizzle over the pecans. Beat remaining batter and egg in the same large bowl until light in color. Stir in 1 cup swirled morsels. Spread evenly over raspberry jam. Top with remaining swirled morsels. Bake for 30 to 33 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
BROWNIE CUPCAKE BITES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”
At the time this was sent, it had a points value of 3 per serving.
Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1-1/2 cup lite whipped topping
1-1/4 oz candy corn, about 24 pieces
Directions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
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