2 cup(s) sugar
1 2/3 cup(s) self- rising flour, sifted
5 tablespoon(s) cocoa, good brand is better
1 1/4 cup(s) butter, metled, cooled
4 large eggs, whole
1 teaspoon(s) pure vanilla
Directions
Set oven to 375 degrees.
Get all ingredients together and at room tempeture. Mix flour, sugar and cocoa together. Stir to combine.
Add butter and stir well. Mixture will be thick.
Add eggs and vanilla and eggs and stir well, making sure there are no lumps.
Bake spray a 9x13 metal cake pan with Baker's Joy or oil and flour. Spread batter evenly and bake. Sometimes I like to add 1 cup white chocolate chips, but any that you like will work.
Showing posts with label brownies. Show all posts
Showing posts with label brownies. Show all posts
Wednesday, May 13, 2009
Friday, December 12, 2008
White Chocolate Brownies
Speckled with white chocolate, this black and white brownie is deliciously different.
Ingredients
6 oz imported white chocolate, cut up
3/4 C. sugar
1 stick butter
2 eggs
1 1/2 tsp. vanilla extract
1 C. flour
1/2 tsp. baking powder
Dash of salt
6 oz. semisweet or bittersweet chocolate, cut up
1/2 C. chopped walnuts
Directions
Preheat oven to 350 degrees. In a 2-quart glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave oven on high about 1 1/2 minutes, or until melted and smooth when stirred. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts. Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake 20-25 minutes, or until golden brown. Do not over-bake. Let cool, then cut into 24 pieces.
Yield: 24 servings
Ingredients
6 oz imported white chocolate, cut up
3/4 C. sugar
1 stick butter
2 eggs
1 1/2 tsp. vanilla extract
1 C. flour
1/2 tsp. baking powder
Dash of salt
6 oz. semisweet or bittersweet chocolate, cut up
1/2 C. chopped walnuts
Directions
Preheat oven to 350 degrees. In a 2-quart glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave oven on high about 1 1/2 minutes, or until melted and smooth when stirred. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts. Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake 20-25 minutes, or until golden brown. Do not over-bake. Let cool, then cut into 24 pieces.
Yield: 24 servings
Godiva Brownies
These decadent brownies are the ultimate in gourmet chocolate cooking.
Ingredients
3 (1.5 oz. each) Godiva Dark Chocolate, coarsely chopped
2/3 C. butter
5 eggs, at room temperature
1 C. granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
1/2 C. Godiva Liqueur
1/2 C. all-purpose flour
2 C. chopped walnuts
Directions
Preheat oven to 3750 F. Grease 15x10x1-inch jellyroll pan. Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool 10 minutes. Beat eggs, sugar, salt and vanilla in mixing bowl until thick and lemon-colored, using electric mixer at high speed. Add liqueur and chocolate mixture, mixing well. Add flour, mixing just until combined. Stir in walnuts. Spread batter in prepared pan. Bake 20 minutes or until no imprint remains when touched lightly with finger. Cool in pan on a wire rack. Cut into 24 bars. Store bars in an airtight container.
Ingredients
3 (1.5 oz. each) Godiva Dark Chocolate, coarsely chopped
2/3 C. butter
5 eggs, at room temperature
1 C. granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
1/2 C. Godiva Liqueur
1/2 C. all-purpose flour
2 C. chopped walnuts
Directions
Preheat oven to 3750 F. Grease 15x10x1-inch jellyroll pan. Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool 10 minutes. Beat eggs, sugar, salt and vanilla in mixing bowl until thick and lemon-colored, using electric mixer at high speed. Add liqueur and chocolate mixture, mixing well. Add flour, mixing just until combined. Stir in walnuts. Spread batter in prepared pan. Bake 20 minutes or until no imprint remains when touched lightly with finger. Cool in pan on a wire rack. Cut into 24 bars. Store bars in an airtight container.
Blonde Brownies with Brown Sugar Frosting
If you're not a big chocolate fan, but crave a sweet treat, these brownies are perfect for any sugar craving.
Ingredients
1 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. butter (no margarine)
1 tsp. vanilla
2 eggs
1 1/2 C. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
Brown Sugar Frosting:
1/3 C. butter (not margarine)
2/3 C. packed brown sugar
3 Tbs. milk
2 C. powdered sugar
1/2 tsp. vanilla
1/2 C. chopped pecans
Directions
Heat oven to 350 degrees. Beat sugars, butter, vanilla, and eggs in a large bowl with electric mixer on medium speed, or mix with a wooden spoon. Beat until light and fluffy. Stir in flour, baking powder, and salt. Spread in an ungreased 13x9-inch baking dish. Bake 20-23 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Cool completely, about 45 minutes. Frost with Brown Sugar Frosting. Immediately sprinkle with pecans. Cut into 6 rows by 6 rows.
To make frosting, melt butter in a 2 quart saucepan over very low heat. Stir in brown sugar. Cook over low heat 2 minutes. Stir constantly. Stir in milk. Cook until mixture comes to a full rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla. Mixing well using a wooden spoon after each addition. Mix until smooth and spreadable. If necessary, add more milk, a few drops at a time.
Ingredients
1 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. butter (no margarine)
1 tsp. vanilla
2 eggs
1 1/2 C. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
Brown Sugar Frosting:
1/3 C. butter (not margarine)
2/3 C. packed brown sugar
3 Tbs. milk
2 C. powdered sugar
1/2 tsp. vanilla
1/2 C. chopped pecans
Directions
Heat oven to 350 degrees. Beat sugars, butter, vanilla, and eggs in a large bowl with electric mixer on medium speed, or mix with a wooden spoon. Beat until light and fluffy. Stir in flour, baking powder, and salt. Spread in an ungreased 13x9-inch baking dish. Bake 20-23 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Cool completely, about 45 minutes. Frost with Brown Sugar Frosting. Immediately sprinkle with pecans. Cut into 6 rows by 6 rows.
To make frosting, melt butter in a 2 quart saucepan over very low heat. Stir in brown sugar. Cook over low heat 2 minutes. Stir constantly. Stir in milk. Cook until mixture comes to a full rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla. Mixing well using a wooden spoon after each addition. Mix until smooth and spreadable. If necessary, add more milk, a few drops at a time.
Chocolate Chip Brownie Double Decker
This recipe mixes a brownie batter with a chocolate chip batter that combine to create bar cookies that offer the best of both.
Ingredients
Shortening or butter for greasing pan
Chocolate Chip Layer:
12 Tbs. unsalted butter
1 C. firmly packed light brown sugar
1 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1 tsp. vanilla extract
1 C. semi-sweet chocolate chips
Brownie Layer:
12 Tbs. unsalted butter, cut into 6 equal pieces
3/4 C. unsweetened Dutch-process cocoa powder, sifted if lumpy
1 1/2 C. sugar
1/4 tsp. salt
2 large eggs
1 1/2 tsp. vanilla extract
3/4 C. all-purpose flour
Directions
Position the oven rack in the middle of the oven. Preheat the oven to 325 degrees. Lightly grease the bottom and sides of a 9x13-inch baking pan.
To begin the chocolate chip layer: In a medium saucepan over medium heat melt the butter. Slide the pan from the heat and add the brown sugar. Whisk until no lumps remain. Set the butter mix aside to cool while making the brownie layer.
To make the brownie layer: In a medium saucepan over medium heat, melt the butter. Slide the pan from the heat and add the cocoa powder. Whisk until the mixture is smooth. Add the sugar and salt and whisk until blended. Add the eggs, one at a time, whisking after each addition just until blended. Whisk in the vanilla with the second egg. Sprinkle the flour over the chocolate mixture and stir with a rubber spatula just until the ingredients are blended. Scrape the batter into the prepared baking dish and spread it evenly with an offset or rubber spatula. Set it aside while you finish the chocolate chip layer.
To finish the chocolate chip layer: In a small bowl, combine the flour, baking soda and salt. Whisk until it's well-blended. Once the butter mixture has cooled, add the egg and vanilla to it and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until the ingredients are blended. Stir in the chocolate chips.
Drop the dough over the brownie batter in large scoops and spread it evenly with an offset or rubber spatula. Bake until a wooden pick or cake tester inserted in the center comes out with small, gooey clumps of brownie sticking to it, about 40 minutes. Don't over-bake or the brownies won't be fudgy. Transfer the baking pan to a rack to cool completely.
Using a bench scraper or a knife, cut the brownies into small squares measuring about 2 inches each. The cooler the double-deckers are, the cleaner the cutting will be, but these fudgy treats will always leave some sticky crumbs on the knife.
Note: After baking, cooling and cutting into squares, these can be frozen up to 1 month. There's almost no thawing necessary - about 20 minutes - because these brownies are delicious even when partially frozen.
Ingredients
Shortening or butter for greasing pan
Chocolate Chip Layer:
12 Tbs. unsalted butter
1 C. firmly packed light brown sugar
1 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
1 tsp. vanilla extract
1 C. semi-sweet chocolate chips
Brownie Layer:
12 Tbs. unsalted butter, cut into 6 equal pieces
3/4 C. unsweetened Dutch-process cocoa powder, sifted if lumpy
1 1/2 C. sugar
1/4 tsp. salt
2 large eggs
1 1/2 tsp. vanilla extract
3/4 C. all-purpose flour
Directions
Position the oven rack in the middle of the oven. Preheat the oven to 325 degrees. Lightly grease the bottom and sides of a 9x13-inch baking pan.
To begin the chocolate chip layer: In a medium saucepan over medium heat melt the butter. Slide the pan from the heat and add the brown sugar. Whisk until no lumps remain. Set the butter mix aside to cool while making the brownie layer.
To make the brownie layer: In a medium saucepan over medium heat, melt the butter. Slide the pan from the heat and add the cocoa powder. Whisk until the mixture is smooth. Add the sugar and salt and whisk until blended. Add the eggs, one at a time, whisking after each addition just until blended. Whisk in the vanilla with the second egg. Sprinkle the flour over the chocolate mixture and stir with a rubber spatula just until the ingredients are blended. Scrape the batter into the prepared baking dish and spread it evenly with an offset or rubber spatula. Set it aside while you finish the chocolate chip layer.
To finish the chocolate chip layer: In a small bowl, combine the flour, baking soda and salt. Whisk until it's well-blended. Once the butter mixture has cooled, add the egg and vanilla to it and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until the ingredients are blended. Stir in the chocolate chips.
Drop the dough over the brownie batter in large scoops and spread it evenly with an offset or rubber spatula. Bake until a wooden pick or cake tester inserted in the center comes out with small, gooey clumps of brownie sticking to it, about 40 minutes. Don't over-bake or the brownies won't be fudgy. Transfer the baking pan to a rack to cool completely.
Using a bench scraper or a knife, cut the brownies into small squares measuring about 2 inches each. The cooler the double-deckers are, the cleaner the cutting will be, but these fudgy treats will always leave some sticky crumbs on the knife.
Note: After baking, cooling and cutting into squares, these can be frozen up to 1 month. There's almost no thawing necessary - about 20 minutes - because these brownies are delicious even when partially frozen.
Wednesday, December 10, 2008
Caramel Brownies
This classic recipe is easy to make and adds that sticky sweetness to every bite.
Ingredients
1 pkg. Kraft caramels
1 small can Carnation milk
1 box German chocolate cake mix
3/4 C. margarine, melted
1 C. chopped nuts (or more is desired)
1 pkg. chocolate chips.
Directions
Preheat oven to 350 degrees. Unwrap caramels and place in double boiler and melt with 1/4 can of Carnation milk; set aside. Mix cake with melted margarine, rest of Carnation milk, and nuts. Place half of this dough in the bottom of a 13x9x2 glass pan and bake for 7 minutes. Remove from the oven and sprinkle chocolate chips evenly on top of the cooked dough. Then, pour caramel mixture over the top. Place the rest of the dough on top in pieces. Bake for 20 minutes more. Cook and place in refrigerator to set caramel.
Ingredients
1 pkg. Kraft caramels
1 small can Carnation milk
1 box German chocolate cake mix
3/4 C. margarine, melted
1 C. chopped nuts (or more is desired)
1 pkg. chocolate chips.
Directions
Preheat oven to 350 degrees. Unwrap caramels and place in double boiler and melt with 1/4 can of Carnation milk; set aside. Mix cake with melted margarine, rest of Carnation milk, and nuts. Place half of this dough in the bottom of a 13x9x2 glass pan and bake for 7 minutes. Remove from the oven and sprinkle chocolate chips evenly on top of the cooked dough. Then, pour caramel mixture over the top. Place the rest of the dough on top in pieces. Bake for 20 minutes more. Cook and place in refrigerator to set caramel.
Chocolate Rasperry Brownies
The perfect combination of chocolate and fruit makes this brownie a sweet treat.
Ingredients
2 oz. unsweetened chocolate
1/2 C. Crisco shortening
1/2 C. Smucker's Red Raspberry Preserves
1 C. sugar
2 eggs
1/2 tsp. vanilla
1 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 C. Smucker's Red Raspberry Preserves (for glaze)
1 Tbs. powdered sugar (optional)
Directions
Preheat oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray. In a large saucepan, over low heat, melt the chocolate and shortening together; stir to combine. Remove from heat. Stir in preserves, sugar, eggs, vanilla, flour, baking powder and salt. Spread batter in prepared baking pan; bake for 30-35 minutes or until firm but not dry. While brownies are still warm, carefully spread the preserves on top of the brownies. Let cool. If desired, sprinkle cooled brownies with powdered sugar. Cut into squares.
Yield: 16 servings
Ingredients
2 oz. unsweetened chocolate
1/2 C. Crisco shortening
1/2 C. Smucker's Red Raspberry Preserves
1 C. sugar
2 eggs
1/2 tsp. vanilla
1 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 C. Smucker's Red Raspberry Preserves (for glaze)
1 Tbs. powdered sugar (optional)
Directions
Preheat oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray. In a large saucepan, over low heat, melt the chocolate and shortening together; stir to combine. Remove from heat. Stir in preserves, sugar, eggs, vanilla, flour, baking powder and salt. Spread batter in prepared baking pan; bake for 30-35 minutes or until firm but not dry. While brownies are still warm, carefully spread the preserves on top of the brownies. Let cool. If desired, sprinkle cooled brownies with powdered sugar. Cut into squares.
Yield: 16 servings
Chocolate Filled Peanut Butter Brownies
Using peanut butter cup candies, these brownies get stuffed with a sweet surprise center.
Ingredients
1 1/3 C. packed brown sugar
1/4 C. butter or regular margarine, melted
1/2 C. creamy peanut butter
1 tsp. vanilla
3 eggs
1 1/2 C. all purpose
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
36 1-inch chocolate covered peanut butter cup candies (from 15 1/2 oz. bag)
1/2 C. milk chocolate chips
Directions
Heat oven to 350 degrees. If you are using a dark or a non-stick pan, heat the oven to 325 degrees. Grease and lightly dust with flour, the bottom and sides of a 13x9 inch baking dish.
Beat brown sugar, butter, peanut butter, vanilla, and eggs in a large bowl using an electric mixer on medium speed, or beat using a wooden spoon. Mix until well blended.
Stir in flour, baking powder, baking soda, and salt. Cut 12 of the candies into fourths (about 3/4 C.). Stir cup up candies and the milk chocolate chips into the batter. Spread into prepared baking dish. Bake for 25-30 minutes or until golden brown. Immediately press remaining 24 candies into the brownies in 4 even rows of 6 candies each. (Here I quickly score the top so I know where to press the candies. It just seems to make it a bit easier.) Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.
Yield: 24 brownies
Ingredients
1 1/3 C. packed brown sugar
1/4 C. butter or regular margarine, melted
1/2 C. creamy peanut butter
1 tsp. vanilla
3 eggs
1 1/2 C. all purpose
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
36 1-inch chocolate covered peanut butter cup candies (from 15 1/2 oz. bag)
1/2 C. milk chocolate chips
Directions
Heat oven to 350 degrees. If you are using a dark or a non-stick pan, heat the oven to 325 degrees. Grease and lightly dust with flour, the bottom and sides of a 13x9 inch baking dish.
Beat brown sugar, butter, peanut butter, vanilla, and eggs in a large bowl using an electric mixer on medium speed, or beat using a wooden spoon. Mix until well blended.
Stir in flour, baking powder, baking soda, and salt. Cut 12 of the candies into fourths (about 3/4 C.). Stir cup up candies and the milk chocolate chips into the batter. Spread into prepared baking dish. Bake for 25-30 minutes or until golden brown. Immediately press remaining 24 candies into the brownies in 4 even rows of 6 candies each. (Here I quickly score the top so I know where to press the candies. It just seems to make it a bit easier.) Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.
Yield: 24 brownies
Double Espresso Brownies
Ingredients
1 1/2 C. all purpose flour
1 1/2 C. granulated sugar
4 tsp. baking cocoa
3 tsp. instant espresso coffee (dry)
1/2 C. water
3/4 C. butter or regular margarine
3/4 tsp. baking soda
1/3 C. buttermilk
1 egg
Espresso Frosting:
1/4 C. baking cocoa
1/2 C. butter or regular margarine
1/3 C. buttermilk
4 1/2 C. powered sugar
1 tsp. instant espresso coffee (dry)
1 tsp. vanilla
Directions
Heat oven to 375 degrees. Grease bottom and sides of a jelly roll pan; 15 1/2x10 1/2x1-inch; with shortening. Dust lightly with flour. Mix flour, sugar, cocoa, and espresso (dry) in a large bowl. Heat water and butter to boiling in a 1 quart saucepan. Pour over flour mixture. Beat with wooden spoon until smooth. Stir in baking soda, buttermilk, and egg. Spread evenly in prepared pan. Bake 18-23 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 1 hour. Spread Espresso Frosting over brownies. For brownies, cut into 10 rows by 5 rows.
To make frosting, heat cocoa, butter, and the buttermilk to boiling in a 3 quart saucepan over medium heat. Stir frequently. Remove from heat. Stir in powdered sugar, espresso (dry) and vanilla using a wire whisk until smooth and spreadable
1 1/2 C. all purpose flour
1 1/2 C. granulated sugar
4 tsp. baking cocoa
3 tsp. instant espresso coffee (dry)
1/2 C. water
3/4 C. butter or regular margarine
3/4 tsp. baking soda
1/3 C. buttermilk
1 egg
Espresso Frosting:
1/4 C. baking cocoa
1/2 C. butter or regular margarine
1/3 C. buttermilk
4 1/2 C. powered sugar
1 tsp. instant espresso coffee (dry)
1 tsp. vanilla
Directions
Heat oven to 375 degrees. Grease bottom and sides of a jelly roll pan; 15 1/2x10 1/2x1-inch; with shortening. Dust lightly with flour. Mix flour, sugar, cocoa, and espresso (dry) in a large bowl. Heat water and butter to boiling in a 1 quart saucepan. Pour over flour mixture. Beat with wooden spoon until smooth. Stir in baking soda, buttermilk, and egg. Spread evenly in prepared pan. Bake 18-23 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 1 hour. Spread Espresso Frosting over brownies. For brownies, cut into 10 rows by 5 rows.
To make frosting, heat cocoa, butter, and the buttermilk to boiling in a 3 quart saucepan over medium heat. Stir frequently. Remove from heat. Stir in powdered sugar, espresso (dry) and vanilla using a wire whisk until smooth and spreadable
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