I have taken two of my favorite desserts and combined into one delicious chocolate treat.

Get to work and bake- bake- bake!!!

Brownie Ingredients

3 Krispy Kreme Glazed Doughnuts
1/2 cup White Sugar
2 tablespoons Butter (unsalted)
2 tablespoons Water
1 cup Semisweet Chocolate Chips
1/2 cup Milk Chocolate Chips
2 Eggs
1/2 teaspoon Vanilla Extract
2/3 cup All-Purpose Flour
1/4 teaspoon Baking Soda
1/2 teaspoon Salt

Brownie Doughnut Glaze Ingredients

• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar

Directions

Brownie Recipe Characteristics

• Fudge Brownie
• Semi Sweet Chocolate
• Easy to Bake

Recipe Steps

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 GET The Doughnuts!!!!!!

Step 5 – Buy a dozen Krispy Kreme Doughnuts.  3 will be used in the recipe and the other 9 are for you to eat.  :)  When I need to buy the doughnuts a day in advance I store them in freezer zip lock bag to keep fresh.

Step 6  Eat a Doughnut

Step 7  Chop up 3 Krispy Kreme doughnuts into small pieces.

Step 8  Stir chopped doughnuts into brownie batter.

Step 9 - Pour mixture into a greased 8×8 inch square pan. Place in a 325 degree preheated oven. Bake for 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.

Lastly we can not forget the Donut Glaze!!!

Brownie Doughnut Glaze Ingredients

• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar

Directions

Let me know how your Krispy Kreme Brownies turned out!!!

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!!!

Ingredients

1/2 cup White Sugar
2 tablespoons Butter (unsalted)
2 tablespoons Water
1 cup Semisweet Chocolate Chips
1/2 cup Milk Chocolate Chips
2 Eggs
1/2 teaspoon Vanilla Extract
2/3 cup All-Purpose Flour
1/4 teaspoon Baking Soda
1/2 teaspoon Salt

 Brownie Recipe Characteristics

• Fudge Brownie
• Semi Sweet Chocolate
• Easy to Bake

Recipe Steps

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.

Ingredients

1/2 cup White Sugar
2 tablespoons Butter (unsalted)
2 tablespoons Water
1 cup Semisweet Chocolate Chips
1/2 cup Milk Chocolate Chips
2 Eggs
1/2 teaspoon Vanilla Extract
2/3 cup All-Purpose Flour
1/4 teaspoon Baking Soda
1/2 teaspoon Salt

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!

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!!

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.

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)

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.

Preheat oven to 350°F. Grease a 13×9-inch aluminum foil baking pan.
Read through this recipe entirely before you begin, as you will need to divide ingredients into separate batters in order to create two layers.

Microwave together the chocolate and butter on high setting 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan.

Beat cream cheese, gradually adding remaining ingredients. Combine well.

Spoon second mixture over batter already in pan. Swirl together lightly stirring with knife to create a marble-like pattern. Bake in Preheated 350 degree oven for 40 minutes or until toothpick has grainy fudge bits but is not clean, like in a cake. Be careful not to overbake.