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
————————–

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

Time: About 1 hour

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Yield: 15 large or 24 small brownies.

Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998)

1 cup sifted all-purpose flour
1/2 tsp. baking powder
1 pinch baking soda
1 pinch salt
1/2 cup chopped walnuts
1/3 cup melted unsalted real butter
1 1/3 cup packed brown sugar – divided
1 egg – beaten
1 Tbls. vanilla extract
1/2 cup vanilla baking chips
1/4 cup unsalted real butter
1/4 cup maple syrup
8 oz. cream cheese – softened
1/2 tsp. maple extract

-Sift together sifted flour, baking powder, baking soda, and salt; stir in nuts; set aside.
-With an electric mixer, beat together melted butter and 1 cup brown sugar.
-Beat in egg and vanilla.
-Slowly beat dry mixture into wet mixture.
-Stir in vanilla baking chips by hand.
-Spread batter into a greased 9″ X 9″ X 2″ baking pan.
-Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean; set aside to cool.
-In a saucepan over low heat, melt remaining 1/4 cup butter and maple syrup.
-Stir remaining 1/3 cup brown sugar into saucepan until it has dissolved.
-Remove saucepan from heat and beat in cream cheese and maple extract until smooth.
-Return saucepan to low heat and simmer, stirring constantly, until desired consistency.

Notes: Serve sauce over warm blondies topped with vanilla ice cream.

Serves: 9-12
Prep. Time: 0:50

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

Ingredients for Brownies
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Icing Ingredients
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter evenly in baking pan.
Bake in preheated oven for 25 to 30 minutes.
Frosting instructions:
Combine
3 tablespoons soft butter
3 tablespoons cocoa
1 tablespoon honey
1 teaspoon vanilla
and 1 cup confectioners’ sugar
While brownies are still warm spread icing

1 red velvet box cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips
2 cups walnuts, chopped (optional)

Marble Frosting:

butter cream frosting (8 oz.)
triple chocolate frosting (4 oz.)

Preheat oven to 325°F.
Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone. Add chips and 1 cup of nuts, and pour mixture into the greased 9×13 baking pan.

Bake for 40-45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.

Frost brownie with butter cream frosting. Heat or microwave chocolate frosting for easy pouring. Pour 2 oz. chocolate frosting over butter cream layer.

Use a fork to blend two frostings for a marbled appearance, to desired pattern. Sprinkle brownie with remaining nuts.

Drizzle remaining chocolate frosting over the butter cream.

Put the brownie in the freezer to cool. Allow 10 minutes, cut and serve.