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.

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

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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

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.

Guinness Brownies

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup semi-sweet chocolate chips
1/8 cup (about) confectioners’ sugar for dusting

Preparation:
Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).

Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.

Let brownies cool, uncovered, to room temperature. Dust with confectioners’ sugar before serving.

Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.

Yield: 36 to 48 brownies, depending on cut size

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.

12 tablespoons butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan
1/2 cup all-purpose flour
1/8 teaspoon salt
6 ounces bittersweet chocolate, in pieces
3 eggs
1 cup sugar
1/2 teaspoon vanilla extract
2/3 cup lightly toasted walnuts or hazelnuts (optional).

1. Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.

2. In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.

3. In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.

Yield: 12 to 16 brownies.

Adapted from “Baking: From My Home to Yours,” by Dorie Greenspan (Houghton Mifflin, 2006)

Summary
As long as you keep the flour to a minimum and don’t add chemical leavening like baking powder, you will produce a true and beautiful brownie.

Ingredients
3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optionalMethod

1. Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
2. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

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