Brownies
If you love Brownies, today's post is sure to please. Check out the Maraschino Cherry Cream Cheese Brownies, the Frosted Peppermint Brownies, and the rest of today's yumminess. Enjoy!
CHEWY FUDGE BROWNIES
This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.
To view these online, click here.
Ingredients
1-1/2 cups unsalted butter, plus more for greasing pan
1-1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2-3/4 cups sugar
1 tablespoon vanilla extract
1-1/2 cups unbleached all-purpose flour
Preparation
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
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.
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.
EASY SKILLET BROWNIES
This yumminess is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "These simple brownies are mixed and baked in the same skillet. Chewy and fudgy, they’re everything you want in a brownie but faster and with less mess to clean up. If you don’t have an ovenproof nonstick skillet (preferably ceramic, or you could try this in a very well-seasoned cast-iron pan), pour the batter into a greased 9-inch square pan for baking. You can let the brownies cool and cut them into wedges or squares. Or, serve them warm from the oven and straight from the pan, preferably with a scoop of ice cream plopped on top."
Prep Time: 10 minutes; Cook Time: 30 minutes, plus cooling; Total Time: 40 minutes, plus cooling; Yield: 8 to 12 brownies
This was featured in "The Easiest Brownies Are Mixed and Baked in the Same Pan," and can be viewed online at https://cooking.nytimes.com/recipes/1024690-easy-skillet-brownies. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
3/4 cup unsalted butter
6 ounces bittersweet chocolate, coarsely chopped (about 1 cup)
1/2 teaspoon fine sea or table salt
1-1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
3/4 cup walnut or pecan pieces (optional)
Flaky sea salt (optional)
Ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. In an ovenproof 10- or 11-inch nonstick skillet (preferably ceramic nonstick) set over medium-low heat, combine the butter, chocolate and salt. Let butter and chocolate melt, stirring occasionally. Turn off the heat.
Carefully whisk in sugar until smooth, then whisk in eggs and vanilla. Finally, whisk in flour until no streaks remain. Using a spatula, fold in the nuts, if using. Smooth top and sprinkle lightly with flaky sea salt if you like.
Bake until the top is set, the center is soft and the edges are firm and start to pull away from the pan, 20 to 27 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool. You can serve these still a little warm and straight from the pan, with ice cream on top if you like. Or, let cool completely before slicing into wedges or bars.
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.
CHEWY PICNIC BROWNIES
This is from the July/August 2009 issue of Vegetarian Times, page 61. It begins, "Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chewy-picnic-brownies/.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 oz. semisweet or bittersweet chocolate
6 oz. (1-1/2 sticks) nonhydrogenated margarine or butter, cut into 1-1/2 cups light brown sugar
3 large eggs, beaten
Preparation
Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.
Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.
Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.
CHEWY FUDGE BROWNIES
This comes from Alex Witchel in The New York Times Cooking e-newsletter. Alex wrote, “These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.” Makes 24 brownies.
To view these online, click here.
Ingredients
1-1/2 cups unsalted butter, plus more for greasing pan
1-1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2-3/4 cups sugar
1 tablespoon vanilla extract
1-1/2 cups unbleached all-purpose flour
Preparation
Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
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.
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.
EASY SKILLET BROWNIES
This yumminess is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "These simple brownies are mixed and baked in the same skillet. Chewy and fudgy, they’re everything you want in a brownie but faster and with less mess to clean up. If you don’t have an ovenproof nonstick skillet (preferably ceramic, or you could try this in a very well-seasoned cast-iron pan), pour the batter into a greased 9-inch square pan for baking. You can let the brownies cool and cut them into wedges or squares. Or, serve them warm from the oven and straight from the pan, preferably with a scoop of ice cream plopped on top."
Prep Time: 10 minutes; Cook Time: 30 minutes, plus cooling; Total Time: 40 minutes, plus cooling; Yield: 8 to 12 brownies
This was featured in "The Easiest Brownies Are Mixed and Baked in the Same Pan," and can be viewed online at https://cooking.nytimes.com/recipes/1024690-easy-skillet-brownies. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
3/4 cup unsalted butter
6 ounces bittersweet chocolate, coarsely chopped (about 1 cup)
1/2 teaspoon fine sea or table salt
1-1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
3/4 cup walnut or pecan pieces (optional)
Flaky sea salt (optional)
Ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. In an ovenproof 10- or 11-inch nonstick skillet (preferably ceramic nonstick) set over medium-low heat, combine the butter, chocolate and salt. Let butter and chocolate melt, stirring occasionally. Turn off the heat.
Carefully whisk in sugar until smooth, then whisk in eggs and vanilla. Finally, whisk in flour until no streaks remain. Using a spatula, fold in the nuts, if using. Smooth top and sprinkle lightly with flaky sea salt if you like.
Bake until the top is set, the center is soft and the edges are firm and start to pull away from the pan, 20 to 27 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool. You can serve these still a little warm and straight from the pan, with ice cream on top if you like. Or, let cool completely before slicing into wedges or bars.
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.
CHEWY PICNIC BROWNIES
This is from the July/August 2009 issue of Vegetarian Times, page 61. It begins, "Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/chewy-picnic-brownies/.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 oz. semisweet or bittersweet chocolate
6 oz. (1-1/2 sticks) nonhydrogenated margarine or butter, cut into 1-1/2 cups light brown sugar
3 large eggs, beaten
Preparation
Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.
Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.
Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.
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