Brownies
There's something about brownies that many of us find appealing. They're cake-like (without the work of making a cake, or the size of a cake), they're chocolatey, and just plain yummy. Check out today's brownies, including the Grasshopper Brownie (not to worry: no grasshoppers were hurt!) and the Superfast Fudge Brownies. Enjoy!
NEW CLASSIC BROWNIES
This is from "Alice Medrich's Cookies and Brownies" and adapted by Julia Moskin on a href=https://cooking.nytimes.com/>The New York Times cooking site. Julia wrote, "For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense."
Yield: 16 brownies; Time: 40 minutes
This was featured in "Simple Pleasure, American Style", and can be viewed online at https://cooking.nytimes.com/recipes/1017218-new-classic-brownies.
Note: The article ("Simple Pleasure…") is well worth the time to read it. Check it out!
Ingredients
8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1-1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional)
Preparation
Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
Ingredients
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
GRASSHOPPER BROWNIES
This is from Yossy Arefi on The New York Times cooking site. Yossy wrote, "The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go."
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1019094-grasshopper-brownies.
Ingredients
For the brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the crème de menthe buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces bittersweet chocolate and 1/2 cup butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
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 MICROWAVE MUG BROWNIES
This is from Danilo Alfaro on TheSpruceEats. Danilo wrote, "I don't know why I ever rolled my eyes (figuratively) at the idea of microwave mug brownies. I even claim in my bio that I'm no food snob, and yet my first reaction to mug brownies was 'well, bless its little heart.'
"I've since come around. As anyone knows, brownies are wonderful no matter their shape or receptacle. Furthermore, any cooking technique that saves time is one worth considering.
"Mug brownies are also a real boon to anyone who, like myself, lacks restraint. Since it's a single serving, you need not fear waking up some morning and realizing that you ate a whole 9-inch pan of brownies by yourself the night before.
"Finally, mug brownies are, by definition, prepared and served in a mug, and anything served in a mug is warming and soothing to the spirit. If you've ever enjoyed a cup of hot chocolate after being out in the snow, you know what I'm talking about. Mug brownies are merely the next step in the evolution of hot chocolate.
"Maybe someday all food will be prepared and served in mugs. What about mug mac and cheese? Or mug pizza? I'm sure someone is working on those as we speak."
You can view the recipe (with photo) online, as well as read the rest of Danilo's post about this recipe at https://www.thespruceeats.com/fudgy-microwave-mug-brownies-recipe-4129137.
Prep Time: 5 minutes; Cook Time: 2 minutes; Total Time: 7 Minutes; Makes 1 serving
Ingredients
2 tablespoons/1 ounce vegetable oil
2 tablespoons/1 ounce brewed coffee
Dash vanilla extract
1/4 cup dark brown sugar (packed)
2 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
Dash salt
2 tablespoons chocolate chips
Directions
Gather the ingredients.
In a mixing bowl with a spout, whisk the oil, coffee, and vanilla, until combined.
Do the same with the sugar, cocoa, and finally, the flour, one at a time, whisking until fully incorporated. Stir in the salt.
Finally, stir in the chocolate chips.
Pour the batter into a standard 12-ounce mug.
Microwave on high for 1 to 2 minutes, depending on the wattage of your microwave.
Let cool slightly before enjoying.
PEANUTTY BUTTER CHOCOLATE BROWNIE
This is from the infamous long-since-forgotten emailing list, though it looks like from a diabetic emailing list.
Yield: 16 servings
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
Ingredients
1/4 cup creamy peanut butter
1 tablespoon water
1 tablespoon vegetable oil
1 large egg
1 egg white
1/2 of an 18.25 ounce box devil's food cake mix
Directions
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine peanut butter, water, oil, egg, and egg white. Whisk until well blended. Add cake mix and stir until just blended. This mixture will be very thick.
Coat the bottom only of an 8x8 inch nonstick baking pan. Spoon batter evenly into pan.
Bake 15 minutes or until wooden toothpick inserted in center comes out almost clean. (The brownies will not appear to be done; they will continue cooking as they cool.) Cool on wire rack and cut into 16 squares. This recipe easily doubles.
Nutritional Information Per Serving (1 brownie): Calories: 101, Fat: 4 g, Cholesterol: 13 mg, Sodium: 146 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate
NEW CLASSIC BROWNIES
This is from "Alice Medrich's Cookies and Brownies" and adapted by Julia Moskin on a href=https://cooking.nytimes.com/>The New York Times cooking site. Julia wrote, "For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense."
Yield: 16 brownies; Time: 40 minutes
This was featured in "Simple Pleasure, American Style", and can be viewed online at https://cooking.nytimes.com/recipes/1017218-new-classic-brownies.
Note: The article ("Simple Pleasure…") is well worth the time to read it. Check it out!
Ingredients
8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1-1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional)
Preparation
Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
Ingredients
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
GRASSHOPPER BROWNIES
This is from Yossy Arefi on The New York Times cooking site. Yossy wrote, "The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go."
Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1019094-grasshopper-brownies.
Ingredients
For the brownie:
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsalted butter
2 large eggs
3/4 cup light brown sugar
1/4 cup Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup all purpose flour
For the crème de menthe buttercream:
1/2 cup unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups confectioner’s sugar
For the ganache:
6 ounces bittersweet chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
Pinch kosher salt
Preparation
Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces bittersweet chocolate and 1/2 cup butter, stirring occasionally until smooth.
In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.
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 MICROWAVE MUG BROWNIES
This is from Danilo Alfaro on TheSpruceEats. Danilo wrote, "I don't know why I ever rolled my eyes (figuratively) at the idea of microwave mug brownies. I even claim in my bio that I'm no food snob, and yet my first reaction to mug brownies was 'well, bless its little heart.'
"I've since come around. As anyone knows, brownies are wonderful no matter their shape or receptacle. Furthermore, any cooking technique that saves time is one worth considering.
"Mug brownies are also a real boon to anyone who, like myself, lacks restraint. Since it's a single serving, you need not fear waking up some morning and realizing that you ate a whole 9-inch pan of brownies by yourself the night before.
"Finally, mug brownies are, by definition, prepared and served in a mug, and anything served in a mug is warming and soothing to the spirit. If you've ever enjoyed a cup of hot chocolate after being out in the snow, you know what I'm talking about. Mug brownies are merely the next step in the evolution of hot chocolate.
"Maybe someday all food will be prepared and served in mugs. What about mug mac and cheese? Or mug pizza? I'm sure someone is working on those as we speak."
You can view the recipe (with photo) online, as well as read the rest of Danilo's post about this recipe at https://www.thespruceeats.com/fudgy-microwave-mug-brownies-recipe-4129137.
Prep Time: 5 minutes; Cook Time: 2 minutes; Total Time: 7 Minutes; Makes 1 serving
Ingredients
2 tablespoons/1 ounce vegetable oil
2 tablespoons/1 ounce brewed coffee
Dash vanilla extract
1/4 cup dark brown sugar (packed)
2 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
Dash salt
2 tablespoons chocolate chips
Directions
Gather the ingredients.
In a mixing bowl with a spout, whisk the oil, coffee, and vanilla, until combined.
Do the same with the sugar, cocoa, and finally, the flour, one at a time, whisking until fully incorporated. Stir in the salt.
Finally, stir in the chocolate chips.
Pour the batter into a standard 12-ounce mug.
Microwave on high for 1 to 2 minutes, depending on the wattage of your microwave.
Let cool slightly before enjoying.
PEANUTTY BUTTER CHOCOLATE BROWNIE
This is from the infamous long-since-forgotten emailing list, though it looks like from a diabetic emailing list.
Yield: 16 servings
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
Ingredients
1/4 cup creamy peanut butter
1 tablespoon water
1 tablespoon vegetable oil
1 large egg
1 egg white
1/2 of an 18.25 ounce box devil's food cake mix
Directions
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine peanut butter, water, oil, egg, and egg white. Whisk until well blended. Add cake mix and stir until just blended. This mixture will be very thick.
Coat the bottom only of an 8x8 inch nonstick baking pan. Spoon batter evenly into pan.
Bake 15 minutes or until wooden toothpick inserted in center comes out almost clean. (The brownies will not appear to be done; they will continue cooking as they cool.) Cool on wire rack and cut into 16 squares. This recipe easily doubles.
Nutritional Information Per Serving (1 brownie): Calories: 101, Fat: 4 g, Cholesterol: 13 mg, Sodium: 146 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate
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