Brownies
There's something wonderful about brownies. They're cake-like, without the amount of work that cakes may take, they're chocolatey (chocolate!!!), there's enough to share, without having too many brownies kicking around. Definitely wonderful.
That said, here are six yummy brownie recipes, including Katharine Hepburn’s Brownies, Strawberry Cheesecake Brownies, and Frosted Peppermint Brownies. Enjoy!
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
CAST-IRON SKILLET BROWNIES
This was posted by Karen Schroeder-Rankin on the Southern Living site. It begins, "Warm, gooey, and packed with chocolate—there won't be any leftovers around here."
Active Time: 20 minutes; Total Time: 45 minutes; Servings: 6
To view this online, go to https://www.southernliving.com/recipes/cast-iron-skillet-brownies.
Ingredients
1/2 cup plus 1 tablespoon (4-1/2 ounces) unsalted butter, divided
1-1/4 cups bittersweet chocolate morsels (such as Ghirardelli 60% from 1 [10-ounce] package), divided
1/3 cup granulated sugar
1 tablespoon coffee liqueur (such as Kahlua—optional; replace with 2 teaspoons vanilla extract if desired)
2 teaspoons instant coffee granules
2 large eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon all-purpose flour, divided
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Grease a 9- or 10- inch cast-iron skillet with 1 tablespoon of the butter. Place 3/4 cup of the chocolate morsels and remaining 1/2 cup butter in a medium-size microwave-safe bowl. Microwave on HIGH until melted and smooth, 45 seconds to 1 minute, stirring after 30 seconds. Cool 5 minutes. Add sugar, liqueur or vanilla, instant coffee, and eggs; whisk until combined.
Whisk together baking powder, salt, and 1/4 cup of the flour in a bowl; add to chocolate mixture, stirring just until blended. Toss remaining 1/2 cup chocolate morsels and 1 tablespoon flour in a small bowl; fold into batter. Pour batter into prepared skillet, and spread in an even layer. Bake in preheated oven until brownie is almost set but still looks a bit undercooked in the center, 23 to 25 minutes for a 9-inch skillet, and 16 to 19 minutes for a 10-inch skillet. Let cool 5 minutes. Cut into 6 wedges. Serve warm with vanilla ice cream.
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.
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
>b>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.
KATHARINE HEPBURN'S BROWNIES
This was in New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
STRAWBERRY CHEESECAKE BROWNIES
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total: 6 hours (includes cooling and chilling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/strawberry-cheesecake-brownies-5237476.
Ingredients
Brownies:
Nonstick cooking spray, for the pan and parchment
1 stick (8 tablespoons) unsalted butter
2 ounces unsweetened chocolate, chopped
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs, at room temperature
3/4 cup all-purpose flour
Cheesecake Layer:
8 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup seedless strawberry jam
Directions
For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.
That said, here are six yummy brownie recipes, including Katharine Hepburn’s Brownies, Strawberry Cheesecake Brownies, and Frosted Peppermint Brownies. Enjoy!
ESPRESSO BROWNIES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.
Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.
Ingredients
Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
CAST-IRON SKILLET BROWNIES
This was posted by Karen Schroeder-Rankin on the Southern Living site. It begins, "Warm, gooey, and packed with chocolate—there won't be any leftovers around here."
Active Time: 20 minutes; Total Time: 45 minutes; Servings: 6
To view this online, go to https://www.southernliving.com/recipes/cast-iron-skillet-brownies.
Ingredients
1/2 cup plus 1 tablespoon (4-1/2 ounces) unsalted butter, divided
1-1/4 cups bittersweet chocolate morsels (such as Ghirardelli 60% from 1 [10-ounce] package), divided
1/3 cup granulated sugar
1 tablespoon coffee liqueur (such as Kahlua—optional; replace with 2 teaspoons vanilla extract if desired)
2 teaspoons instant coffee granules
2 large eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon all-purpose flour, divided
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Grease a 9- or 10- inch cast-iron skillet with 1 tablespoon of the butter. Place 3/4 cup of the chocolate morsels and remaining 1/2 cup butter in a medium-size microwave-safe bowl. Microwave on HIGH until melted and smooth, 45 seconds to 1 minute, stirring after 30 seconds. Cool 5 minutes. Add sugar, liqueur or vanilla, instant coffee, and eggs; whisk until combined.
Whisk together baking powder, salt, and 1/4 cup of the flour in a bowl; add to chocolate mixture, stirring just until blended. Toss remaining 1/2 cup chocolate morsels and 1 tablespoon flour in a small bowl; fold into batter. Pour batter into prepared skillet, and spread in an even layer. Bake in preheated oven until brownie is almost set but still looks a bit undercooked in the center, 23 to 25 minutes for a 9-inch skillet, and 16 to 19 minutes for a 10-inch skillet. Let cool 5 minutes. Cut into 6 wedges. Serve warm with vanilla ice cream.
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.
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
>b>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.
KATHARINE HEPBURN'S BROWNIES
This was in New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
STRAWBERRY CHEESECAKE BROWNIES
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total: 6 hours (includes cooling and chilling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/strawberry-cheesecake-brownies-5237476.
Ingredients
Brownies:
Nonstick cooking spray, for the pan and parchment
1 stick (8 tablespoons) unsalted butter
2 ounces unsweetened chocolate, chopped
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs, at room temperature
3/4 cup all-purpose flour
Cheesecake Layer:
8 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup seedless strawberry jam
Directions
For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.
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