Love this toffee top brownie topping!
Basic Fudge Brownie Recipe with toffee top
Add this step to the Basic Fudge Brownie recipe. Add 1/3 cup of toffee chips to the top of the brownie batter in the pan right before you bake. I add 2 minutes to the cooking time for this topping.
I have created the basic fudge brownie recipe. This recipe will deliver a great fudge brownie each and every time. I really like the ease of preparation this recipe provides. I don’t even have to use a mixing bowl. I prepare everything in the sauce pan on the stove.
This basic fudge brownie recipe will provide the foundation for many many delightful variations. This is the building block for the fudge brownie so learn this recipe. Make it many times over and over until you get it memorized. Once you have perfected it you can easily add ingredient for awesome custom brownies.
Get to work and bake- bake- bake!!!
Brownie Recipe Characteristics
Step 1 – Add Sugar and water into a sauce pan. Warm on Med Low heat to start melting the sugar. As the water heats up add the butter. Stir so the mixture does not burn. If it starts to boil large bubble turn down heat. We want a smooth even heat to melt the sugar but not to get the mixture too hot. (If it were to get too hot the eggs would cook the instant we added them.) Remove from the heat.
Step 2 – Slowly add chocolate chips to sugar, water and butter mix. Stir the chips until they melt.
Once all the chips have been added and melted proceed to step 3.
Step 3 – Add the eggs to the melted chocolate. Gently stir the mixture until the eggs have mixed well. Once the eggs have been mixed add the Vanilla Extract.
Step 4 – Add the Baking Soda and Salt then stir. Next add the All-Purpose Flour. I add half the flour then stir then add the rest. Gently stir until the brownie batter is brown again..
Step 5 – Pour mixture into a greased 8×8 inch square pan. Place in a 325 degree preheated oven. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not over bake this recipe!
Use the toothpick test to check for doneness. If the wooden toothpick comes out still looking wet and gooey, the brownies are not done yet.
Cool in pan and cut into squares. Use a plastic knife to cut the brownies to avoid the jagged edges.
Step 1 – Add Sugar and water into a sauce pan. Warm on Med Low heat to start melting the sugar. As the water heats up add the butter. Stir so the mixture does not burn. If it starts to boil large bubble turn down heat. We want a smooth even heat to melt the sugar but not to get the mixture too hot. (If it were to get too hot the eggs would cook the instant we added them.) Remove from the heat.
Step 2 – Slowly add chocolate chips to sugar, water and butter mix. Stir the chips until they melt.
Step 3 – Add the eggs to the melted chocolate. Gently stir the mixture until the eggs have mixed well. Once the eggs have been mixed add the Vanilla Extract.
Step 4- Add the Baking Soda and Salt then stir. Next add the All-Purpose Flour. I add half the flour then stir then add the rest. Gently stir until the brownie batter is brown again..
Step 5 – Pour mixture into a greased 8×8 inch square pan. Place in a 325 degree preheated oven. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not over bake this recipe!
Recipe from Realsimple.com
For brownie batter
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Directions
Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature. Thanks and enjoy!!
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Directions
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
Outrageous Brownies Copyright 1999, The Barefoot Contessa CookbookThis was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
Outrageous Oreo Crunch Brownies
Photo by eatmedelicious.com
Recipe by Ina Garten
I’m posting my halved version. An 11.5×17.25 tray of brownies is truly outrageous… My halved version makes one 9×13 pan.
2 sticks (1 cup) butter
1/2 pound semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 tablespoons instant coffee granules
1 tablespoons vanilla
1 cup + 2 tbsp sugar
1/2 cup + 2 tbsp flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups chopped Oreo cookies (25 cookies)
Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9″x13″ baking pan.
In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.
In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.
In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.
. Thanks and enjoy!!
Legend has it that Humphrey Bogart was making the war movie Sahara in 1943 when he ate these brownies. The movie was filmed in the Anza-Borrego Desert State Park in California. Bogart was served these brownies at the Planter’s Hotel in Brawley, California. He liked them so much he asked and received the recipe. Bogart would have this recipe baked time and time again on his movie sets.
Brownie Ingredients
2/3 cup (150 g) -Butter
5 1/2 oz (150 g) -Bittersweet Chocolate Chips
1 1/4 cups (250 g) -Sugar
4 -Eggs
1 cup (130g) -All Purpose Flour
1/2 tsp (2mL) -Baking Powder
1/4 tsp (1mL) -Salt
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Preheat oven to 300F (150C)
Melt butter over medium heat in saucepan.
You can mix the entire brownie mix in this saucepan.
Add the 5 1/2 oz (150g) of chocolate to the saucepan.
Turn to low heat and stir in choclolate
Once the chocolate chips have melted into the butter it will look like this.
Remove from heat and let cool for 6 minutes.
While the mixture is cooling take an 8×8 baking dish and line the bottom with parchment paper.
Add the sugar to the cooling mixture, stir.
Add the eggs and hand mix batter.
Be careful not to over mix.
Brownie Batter will be thick and glossy as shown below
Add the flour
Add the salt
Add the baking powder
Hand mix until just blended
OPTION
Add walnuts or pecans if desired
Add more chocolate chips (up to 5 oz) if a richer brownie is desired.
———–
Pour batter into 8×8 prepared baking pan.
Bake for 35 minutes
Remove and cool
———
Brownie Icing
1/4 cup (60g) Butter
3 tbls (45 mL) Cocoa
1/4 cup (60 mL) milk
1 tsp (5 mL) Vanilla
1/2 pound (226 g) powdered sugar
Melt butter in sauce pan
Remove from heat
Add Cocoa and stir
Add Vanilla and stir
Add Milk and stir
Slowly add powdered sugar and stir.
Pour this icing on the brownies once they have been out of the oven for at least 15 minutes. To show your appreciation for this great brownie recipe please click on the advertiser’s links on this blog.
This helps pay for the hosting cost of the website. Thanks and enjoy!!
Bogie Brownie Recipe
I just found this great recipe that mixes 2 of my favorite treats, Girl Scout Thin Mints Cookies and brownies. This recipe is on food blog Megans Cookin.
Go check it out!
Fudgy Brownies
From the book The Essence of Chocolate by John Scharffenberger and Robert Steinberg
Yield 16 brownies
Introduction
In order to achieve the crackled top and fudgy texture of classic brownies, this batter must be beaten by hand until it pulls from the sides of the bowl. This sounds like a task, but it’s not; there’s something homey and satisfying about stirring this thick, glossy batter yourself.
Ingredients
6 Tbsp. (3 ounces) unsalted butter, cut into cubes, plus more for the pan
8 oz. 70-percent bittersweet chocolate
3/4 cup plus 2 tablespoons granulated sugar
1/4 tsp. salt
2 large eggs
1/3 cup all-purpose flour
1/2 cup toasted walnut halves (optional)
Steps
Position a rack in the lower third of the oven and preheat the oven to 325 degrees.
Cut an 8-by-16-inch piece of parchment paper. Lightly butter an 8-by-8-by-2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment, including the paper on the sides of the pan.
Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.
With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
Break the nuts, if using, into large pieces over the batter and fold them in.
Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out moist but clean.
Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares.