Every once in awhile I come upon a recipe that is so good that I have to publish it. My friend Mary Ellen Lee made these Brownies in honor of Mother's Day and I had to get the recipe. These were the best brownies. Enjoy.
6 ounces unsweetened baking chocolate
1 cup butter
4 large eggs
2 cups sugar
1 Tbsp vanilla
1/2 cup flour
1 cup chocolate chips
Preheat over to 300 degrees. Grease 8X8 inch baking pan
Combine baking chocolate and butter in saucepan and melt over low heat. Remove from heat and cool.
In a large bowl, beat eggs until light yellow (about 5 mintes). Add sugar and blend on low until thoroughly combined.
Add vanilla and melted chocolate to the egg/sugar mixture and blend on low until smooth. Add the floor and mix thoroughly.
Pour batter into greased pan and sprinkle with chocolate chips. Back for about 45-55 minutes or until toothpick in the center comes out clean. Do not overbake.
Cool, cover and refrigerate for at least one hour.
Showing posts with label Brownies. Show all posts
Showing posts with label Brownies. Show all posts
Sunday, May 16, 2010
Thursday, March 04, 2010
Choco Mint Picnic Brownies
I ran across this recipe in the Lion House Bakery Cookbook and I had this craving for mint brownies. This isn't the exact recipe in the cookbook because I did my mint variation. I thought they turned out great and wanted to share my success with everyone. I hope you enjoy them.
4 ounces unsweetened baking chocolate
1 cup butter
2 cups granulated sugar
2 teaspoons vanilla
1/4 teaspoon mint flavoring
1 teaspoon salt
4 eggs
1 3/4 cups all-purpose flour
2/3 cup chopped walnuts
1 cup chocolate and mint chips
Preheat oven to 350 and grease 2 9-inch round pans.
In top of a double boiler or a microwave-safe bowl, melt chocolate and butter. In a medium bowl, mix sugar, vanilla, mint flavor, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate/mint chips. Bake 20 to 25 minutes. Brownies are done when a toothpick inserted an inch from center comes out clean. Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownines; cut each round into 8 wedges. Makes 16 brownies. These brownies store and stack well, for easy portability.
Sunday, March 22, 2009
White Brownies
12 oz. chocolate chips
8 oz. cream cheese
2/3 cup evaporated milk
1/2 tsp. almond extract
1/2 cup walnuts
3 cups flour
1 1/2 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 eggs
1/2 tsp. almond extract
Combine chips, cream cheese, and milk in saucepan. Cook until melted. Remove from heat and add 1/2 tsp almond extract and nuts. Set aside. Combine remaining ingredients and mix until coarse crumbs. Press one-half of this mixture in a greased 9 x 13 inch pan. Add the chocolate mixture. Sprinkle remaining crumbs on top. Bake at 375 for 35-40 minutes.
8 oz. cream cheese
2/3 cup evaporated milk
1/2 tsp. almond extract
1/2 cup walnuts
3 cups flour
1 1/2 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 eggs
1/2 tsp. almond extract
Combine chips, cream cheese, and milk in saucepan. Cook until melted. Remove from heat and add 1/2 tsp almond extract and nuts. Set aside. Combine remaining ingredients and mix until coarse crumbs. Press one-half of this mixture in a greased 9 x 13 inch pan. Add the chocolate mixture. Sprinkle remaining crumbs on top. Bake at 375 for 35-40 minutes.
Tuesday, March 17, 2009
Lots and Lots of Brownies
I have made many delicious brownies over the years which my family has enjoyed. Kerry especially loves chocolate and therefore brownies. Here are some variations on the brownie. You can pick your favorite and enjoy.
Fudgy Brownies
1/2 cup sugar
2 Tbs. butter
2 Tbs. water
1 1/3 cup semi-sweet chocolate minichips
2 eggs
2/3 c. unsifted all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1/3 cup chopped nuts (optional)
Line an 8 or 9-inch square pan with aluminum foil; grease foil, set aside. Combine sugar, butter and water in saucepan, place over medium heat, stirring occasionally, until mixture voils. Remove from heat; add minichips stirring until melted.
Add eggs; beat with spoon until well blended. Combine flour, baking soda and salt; beat into chocolate mixture. Stir in vanilla and chopped nuts; pour into prepared pan.
Bake at 325 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Do not overbake, Cool. Frost with Easy Brownie Frosting and top with a pecan half. Cut into squares. Makes 20 brownies.
Easy Brownie Frosting
3 Tbs. butter, softened
3 Tbs. unsweetened cocoa
1/2 tsp. vanilla
1 1/4 cup confectioner's sugar
2 Tbs. milk
Cream butter and cocoa in small mixer bowl; add vanilla and confectioner's sugar. Blend in milk; beat until mixture reaches spreading consistency. About 1 cup. For chocomint frosting add 1/5 tsp. peppermint extract with vanilla to frosting.
Brownie Bars
Brownie Base (recipe below)
2/3 c. butter or margarine, softened
1 cup sugar
3 eggs
1 1/4 tsp. vanilla
2/3 cup unsifted all-pupose flour
1/3 cup unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
2/3 cup coarsely chopped walnuts
Chocolate Glaze
Prepare Brownie Base; while base is cooling, prepare brownie batter. Cream butter in large mixer bowl; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
Combine flour, cocoa, baking powder, and salt; blend into creamed mixture. Stir in nuts; spoon batter evenly over brownie base. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted 1 1/2 inches from center comes out barely moist. Cool completely in pan; frost with Chocolate Glaze. Cut into 25 bars.
Brownie Base
1 c. quick-cooking rolled oats
1/2 c. unsifted all-purpose flour
1/2 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
6 Tbs melted butter or margarine
Combine ingredients except butter in a bowl. Stir in melted butter. Press into an even layer in greased 9x18x2 pan. Bake at 350 degrees for 10 minutes. Cool in rack 15 minutes.
Chocolate Glaze
Melt 3/4 cup semisweet chocolate minichips and 2 Tbs butter in top of double bioler over simmering water or microwave on high about 40 to 50 seconds. Stir until minichips and butter are melted. Spread over brownies.
Filled Brownies
1/2 cup butter or margarine
1/3 cup unsweetened cocoa
2 eggs
1 cup sugar
1/2 cup unsifted all purpose flour
1/4 tsp salt
1 tsp vanilla
1 cup finely chopped nuts
Creamy Filling (recipe below)
Minichip Glaze (recipe below)
1/2 c. sliced almonds or chopped nuts (optional)
Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; grease foil, set aside. Melt butter or margarine in small saucepan; remove from heat. stir in cocoa until smooth. Beat eggs in small mixer bowl until foamy; gradually add sugar beating until fluffy.
Combine flour, baking powder and salt; add to egg mixture. Add chocolate-butter mixture and vanilla; blend well. Stir in nuts; evenly spread batter in prepared pan with spatula.
Bake in 350 degree oven 12 to 14 minutes. Cool completely; remove from pan onto cutting board. Remove foil; cut in half crosswise. Spread half with Creamy Filling; top with seond half. Glaze with Minichip Glaze; sprinkle with almonds or walnuts. After glaze has set cut the brownies into bars. Makes about 24 bars.
Note: Recipe can also be baked as a classic brownie in a greased 8 inch square pan at 350 degrees for 20 to 25 minutes.
Creamy Filling
1 cup confectioner's sugar
2 Tbs butter or margarine, softened
1 1/2 Tbs. milk
1/2 tsp vanilla
Combine ingredients in small bowl; beat until spreading consistency. Variations: 1) Orange, add 1/4 tsp grated orange rind and 1 or 2 drops orange food color. 2) Almond, add 1/4 tsp almond extract.
Minichip Glaze
Bring 1/4 cup sugar and 2 Tbs water to a boil in a small saucepan. Remove from heat; immediately add 1/2 cup semi-sweet cocolate minichips, stirring until melted. Spread while warm.
Favorite Marble Brownies
Cream Cheese Filling (recipe below)
1/2 cup butter
1/3 cup unsweetend cocoa
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts, optional
Prepare Cream Cheese Filling; set aside. Melt butter in a small saucepan; remove from heat. Stir in cocoa; cool. Beat eggs in a small mixer bowl until foamy. Gradually add sugar and vanilla; blend well.
Stir in flour, baking powder and salt; add chocolate mixture and nuts. Spread 2/3 of chocolate batter into a greased 9-inch square pan. Spread Cream Cheese filling over chocolate.
Drop spoonfuls of remaining chocolate batter onto cream cheese layer. Gently swirl chocolate batter into cream cheese layer with a saptula to marble. Bake at 350 degrees for 40 to 50 minutes or until brownie springs back when lightly touched in center. Cool completely in pan; cut into squares. About 20 brownies.
Cream Cheese Filling
1 pkg (3 oz.) cream cheese, softened
2 tsp. butter or margarine, softened
1/4 cup sugar
1 egg, slightly beaten
1 Tbs all purpose flour
1/2 tsp. vanilla
Blend cream cheese, butter or margarine and sugar in a small mixer bowl; beat until fluffy. Add egg, flour and vanilla. Blend well.
Minichip Blond Brownies
1/2 cup butter or margarine
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 cup unsifted all-purpose flour
1/2 tsp salt
1 cup semi-sweet chocolate minichips
Melt butter or margarine in small saucepan; stir in brown sugar. Remove from heat. Pour into small mixer bowl; cool. Beat in egg and vanilla until fluffy; add flour and salt beating just until blended; stir in minichips. Spoon into greased 8 to 9-inch square pan.
Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Cool. Frost, if desired. Cut into 20 squares.
Fudgy Brownies
1/2 cup sugar
2 Tbs. butter
2 Tbs. water
1 1/3 cup semi-sweet chocolate minichips
2 eggs
2/3 c. unsifted all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1/3 cup chopped nuts (optional)
Line an 8 or 9-inch square pan with aluminum foil; grease foil, set aside. Combine sugar, butter and water in saucepan, place over medium heat, stirring occasionally, until mixture voils. Remove from heat; add minichips stirring until melted.
Add eggs; beat with spoon until well blended. Combine flour, baking soda and salt; beat into chocolate mixture. Stir in vanilla and chopped nuts; pour into prepared pan.
Bake at 325 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Do not overbake, Cool. Frost with Easy Brownie Frosting and top with a pecan half. Cut into squares. Makes 20 brownies.
Easy Brownie Frosting
3 Tbs. butter, softened
3 Tbs. unsweetened cocoa
1/2 tsp. vanilla
1 1/4 cup confectioner's sugar
2 Tbs. milk
Cream butter and cocoa in small mixer bowl; add vanilla and confectioner's sugar. Blend in milk; beat until mixture reaches spreading consistency. About 1 cup. For chocomint frosting add 1/5 tsp. peppermint extract with vanilla to frosting.
Brownie Bars
Brownie Base (recipe below)
2/3 c. butter or margarine, softened
1 cup sugar
3 eggs
1 1/4 tsp. vanilla
2/3 cup unsifted all-pupose flour
1/3 cup unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
2/3 cup coarsely chopped walnuts
Chocolate Glaze
Prepare Brownie Base; while base is cooling, prepare brownie batter. Cream butter in large mixer bowl; gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
Combine flour, cocoa, baking powder, and salt; blend into creamed mixture. Stir in nuts; spoon batter evenly over brownie base. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted 1 1/2 inches from center comes out barely moist. Cool completely in pan; frost with Chocolate Glaze. Cut into 25 bars.
Brownie Base
1 c. quick-cooking rolled oats
1/2 c. unsifted all-purpose flour
1/2 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
6 Tbs melted butter or margarine
Combine ingredients except butter in a bowl. Stir in melted butter. Press into an even layer in greased 9x18x2 pan. Bake at 350 degrees for 10 minutes. Cool in rack 15 minutes.
Chocolate Glaze
Melt 3/4 cup semisweet chocolate minichips and 2 Tbs butter in top of double bioler over simmering water or microwave on high about 40 to 50 seconds. Stir until minichips and butter are melted. Spread over brownies.
Filled Brownies
1/2 cup butter or margarine
1/3 cup unsweetened cocoa
2 eggs
1 cup sugar
1/2 cup unsifted all purpose flour
1/4 tsp salt
1 tsp vanilla
1 cup finely chopped nuts
Creamy Filling (recipe below)
Minichip Glaze (recipe below)
1/2 c. sliced almonds or chopped nuts (optional)
Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil; grease foil, set aside. Melt butter or margarine in small saucepan; remove from heat. stir in cocoa until smooth. Beat eggs in small mixer bowl until foamy; gradually add sugar beating until fluffy.
Combine flour, baking powder and salt; add to egg mixture. Add chocolate-butter mixture and vanilla; blend well. Stir in nuts; evenly spread batter in prepared pan with spatula.
Bake in 350 degree oven 12 to 14 minutes. Cool completely; remove from pan onto cutting board. Remove foil; cut in half crosswise. Spread half with Creamy Filling; top with seond half. Glaze with Minichip Glaze; sprinkle with almonds or walnuts. After glaze has set cut the brownies into bars. Makes about 24 bars.
Note: Recipe can also be baked as a classic brownie in a greased 8 inch square pan at 350 degrees for 20 to 25 minutes.
Creamy Filling
1 cup confectioner's sugar
2 Tbs butter or margarine, softened
1 1/2 Tbs. milk
1/2 tsp vanilla
Combine ingredients in small bowl; beat until spreading consistency. Variations: 1) Orange, add 1/4 tsp grated orange rind and 1 or 2 drops orange food color. 2) Almond, add 1/4 tsp almond extract.
Minichip Glaze
Bring 1/4 cup sugar and 2 Tbs water to a boil in a small saucepan. Remove from heat; immediately add 1/2 cup semi-sweet cocolate minichips, stirring until melted. Spread while warm.
Favorite Marble Brownies
Cream Cheese Filling (recipe below)
1/2 cup butter
1/3 cup unsweetend cocoa
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts, optional
Prepare Cream Cheese Filling; set aside. Melt butter in a small saucepan; remove from heat. Stir in cocoa; cool. Beat eggs in a small mixer bowl until foamy. Gradually add sugar and vanilla; blend well.
Stir in flour, baking powder and salt; add chocolate mixture and nuts. Spread 2/3 of chocolate batter into a greased 9-inch square pan. Spread Cream Cheese filling over chocolate.
Drop spoonfuls of remaining chocolate batter onto cream cheese layer. Gently swirl chocolate batter into cream cheese layer with a saptula to marble. Bake at 350 degrees for 40 to 50 minutes or until brownie springs back when lightly touched in center. Cool completely in pan; cut into squares. About 20 brownies.
Cream Cheese Filling
1 pkg (3 oz.) cream cheese, softened
2 tsp. butter or margarine, softened
1/4 cup sugar
1 egg, slightly beaten
1 Tbs all purpose flour
1/2 tsp. vanilla
Blend cream cheese, butter or margarine and sugar in a small mixer bowl; beat until fluffy. Add egg, flour and vanilla. Blend well.
Minichip Blond Brownies
1/2 cup butter or margarine
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 cup unsifted all-purpose flour
1/2 tsp salt
1 cup semi-sweet chocolate minichips
Melt butter or margarine in small saucepan; stir in brown sugar. Remove from heat. Pour into small mixer bowl; cool. Beat in egg and vanilla until fluffy; add flour and salt beating just until blended; stir in minichips. Spoon into greased 8 to 9-inch square pan.
Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center barely comes out clean. Cool. Frost, if desired. Cut into 20 squares.
Saturday, March 14, 2009
Rocky Road Brownies
Are you hungry yet? Try these delightful brownies. They are sure to satisfy any sweet tooth that loves chocolate.
1 package of Brownie Mix
1 cup mini marshmallows
1/3 cup semi-sweet chocolate chips
½ cup salted peanuts
¼ cup caramel topping
Bake mix according to package directions. Remove from oven. Immediately sprinkle with marshmallows, chocolate chips and peanuts. Drizzle with caramel topping. Bake an additional 5 to 10 minutes or until marshmallows puff and chocolate chips are shiny.
1 package of Brownie Mix
1 cup mini marshmallows
1/3 cup semi-sweet chocolate chips
½ cup salted peanuts
¼ cup caramel topping
Bake mix according to package directions. Remove from oven. Immediately sprinkle with marshmallows, chocolate chips and peanuts. Drizzle with caramel topping. Bake an additional 5 to 10 minutes or until marshmallows puff and chocolate chips are shiny.
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