Brownies
If you love Brownies as much as I do, today's post is sure to please. What's not to love? They're chocolatey, cake-like (without the work of cakes), just enough to be able to share, without leaving you with tons of leftovers.
To that end, here are six brownie recipes to help you through the weekend, including Maraschino Cherry Cream Cheese Brownies, Dr Pepper Brownies, and Fudgy Zucchini Brownies. (Yes, you read that right.) Enjoy!
OUTRAGEOUS BROWNIES
This is from Ina Garten from the Food Network, and in Ina's cookbook, The Barefoot Contessa Cookbook.
Prep Time: 30 minutes; Cook Time: 35 minutes; Total Time: 1 hour 5 minutes; Yield: 20 large brownies; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3-1916679.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
DR. PEPPER BROWNIES
This yumminess is from Southern Living, and begins, "Rich, chocolaty Dr Pepper brownies are impossible to resist."
Prep Time: 10 minutes; Bake Time: 40 minutes; Cool Time: 5 minutes; Total Time: 55 minutes
To view this online, go to https://www.southernliving.com/recipes/dr-pepper-brownies.
Ingredients
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt
Directions
Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.
Frequently Asked Questions
Do Dr Pepper brownies taste like Dr Pepper?
While the Dr Pepper adds a hint of extra sweetness and spice, along with additional moisture to these brownies, the taste is not noticeable.
Can I use Diet Dr Pepper for these brownies?
While you can use a diet version for this recipe, it may affect the texture and flavor of the brownies.
How can you tell when brownies are ready?
When the brownies are ready, the edges should be set, and a wooden pick inserted in the center should come out with moist fudgy bits (not wet batter).
LOW-CALORIE BLACK AND WHITE BROWNIES
This comes from Vegetarian Times (May 2005 issue, page 86), and begins, "This may be the best brownie you’ve ever had—especially since it’s low calorie!" Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/low-calorie-black-and-white-brownies/.
Ingredients
2/3 cup all-purpose flour
1/2 cup granulated sucralose-type sweetener
1 tsp. baking powder
1/4 cup unsalted butter or soy margarine, at room temperature
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
1/2 cup unsweetened applesauce
1/2 cup white chocolate chips or chunks
1/2 cup Dutch-process cocoa powder
1/2 cup mini chocolate chips
Preparation
Preheat oven to 350°F. Butter 8- or 9-inch square cake pan.
Stir together flour, sweetener and baking powder in bowl. Beat together butter, eggs and vanilla in separate bowl until butter is broken into little pieces. Add applesauce, and stir until blended. Fold in flour mixture until moistened. Fold in white chocolate. Measure out 1/2 cup of mixture, and drop by spoonfuls into prepared pan.
Fold cocoa powder and chocolate chips into remaining batter. Gently spoon chocolate batter over white batter. Batter is thick, so smooth out surface.
Bake 20 minutes, or until toothpick inserted into center comes out clean. Cool before cutting into 1-1/2-inch squares.
MARASCHINO CHERRY CREAM CHEESE BROWNIES
This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
Filling
3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons chopped maraschino cherries, drained, patted dry
1 teaspoon maraschino cherry juice
1 egg, separated, yolk reserved for brownie batter
Brownies
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
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. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
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. Go ahead, I'll wait...)
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!
CHOCOLATE RASPBERRY BROWNIES
This is from that infamous long-since-forgotten emailing list.
Yield: about 20 bars
Ingredients
1-2/3 cups (10 oz) raspberry chips
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
powdered sugar
Directions
Heat oven to 350 F. Grease and lightly flour an 8 inch baking pan. Combine raspberry chips and butter in a medium saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat. Add eggs and vanilla. Stir until well blended. Add flour, sugar, and baking powder. Stir until well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on wire rack. Cut into bars. Sift powdered sugar over top, if desired.
To that end, here are six brownie recipes to help you through the weekend, including Maraschino Cherry Cream Cheese Brownies, Dr Pepper Brownies, and Fudgy Zucchini Brownies. (Yes, you read that right.) Enjoy!
OUTRAGEOUS BROWNIES
This is from Ina Garten from the Food Network, and in Ina's cookbook, The Barefoot Contessa Cookbook.
Prep Time: 30 minutes; Cook Time: 35 minutes; Total Time: 1 hour 5 minutes; Yield: 20 large brownies; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3-1916679.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
DR. PEPPER BROWNIES
This yumminess is from Southern Living, and begins, "Rich, chocolaty Dr Pepper brownies are impossible to resist."
Prep Time: 10 minutes; Bake Time: 40 minutes; Cool Time: 5 minutes; Total Time: 55 minutes
To view this online, go to https://www.southernliving.com/recipes/dr-pepper-brownies.
Ingredients
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt
Directions
Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.
Frequently Asked Questions
Do Dr Pepper brownies taste like Dr Pepper?
While the Dr Pepper adds a hint of extra sweetness and spice, along with additional moisture to these brownies, the taste is not noticeable.
Can I use Diet Dr Pepper for these brownies?
While you can use a diet version for this recipe, it may affect the texture and flavor of the brownies.
How can you tell when brownies are ready?
When the brownies are ready, the edges should be set, and a wooden pick inserted in the center should come out with moist fudgy bits (not wet batter).
LOW-CALORIE BLACK AND WHITE BROWNIES
This comes from Vegetarian Times (May 2005 issue, page 86), and begins, "This may be the best brownie you’ve ever had—especially since it’s low calorie!" Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/low-calorie-black-and-white-brownies/.
Ingredients
2/3 cup all-purpose flour
1/2 cup granulated sucralose-type sweetener
1 tsp. baking powder
1/4 cup unsalted butter or soy margarine, at room temperature
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
1/2 cup unsweetened applesauce
1/2 cup white chocolate chips or chunks
1/2 cup Dutch-process cocoa powder
1/2 cup mini chocolate chips
Preparation
Preheat oven to 350°F. Butter 8- or 9-inch square cake pan.
Stir together flour, sweetener and baking powder in bowl. Beat together butter, eggs and vanilla in separate bowl until butter is broken into little pieces. Add applesauce, and stir until blended. Fold in flour mixture until moistened. Fold in white chocolate. Measure out 1/2 cup of mixture, and drop by spoonfuls into prepared pan.
Fold cocoa powder and chocolate chips into remaining batter. Gently spoon chocolate batter over white batter. Batter is thick, so smooth out surface.
Bake 20 minutes, or until toothpick inserted into center comes out clean. Cool before cutting into 1-1/2-inch squares.
MARASCHINO CHERRY CREAM CHEESE BROWNIES
This is from Betty Crocker, and begins, “Cream cheese, maraschino cherries and Betty Crocker™ Supreme original brownie mix create a trio of delight in this fudgy irresistible treat!”
Prep Time: 15 minutes; Total Time: 2 hours 20 minutes; Servings: 16.
To view this online, click here.
Ingredients
Filling
3 oz (from 8-oz package) cream cheese, softened
1/4 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons chopped maraschino cherries, drained, patted dry
1 teaspoon maraschino cherry juice
1 egg, separated, yolk reserved for brownie batter
Brownies
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
Reserved egg yolk
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. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
To make a pinker filling, add a few drops of red gel food color when making the cream cheese filling.
Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
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. Go ahead, I'll wait...)
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!
CHOCOLATE RASPBERRY BROWNIES
This is from that infamous long-since-forgotten emailing list.
Yield: about 20 bars
Ingredients
1-2/3 cups (10 oz) raspberry chips
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
powdered sugar
Directions
Heat oven to 350 F. Grease and lightly flour an 8 inch baking pan. Combine raspberry chips and butter in a medium saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat. Add eggs and vanilla. Stir until well blended. Add flour, sugar, and baking powder. Stir until well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on wire rack. Cut into bars. Sift powdered sugar over top, if desired.
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