Tag Archives: brownie recipe

Blondie Brownies Recipe Applebees

Posted on by
4

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

Jamie Olivers Brownie Recipe

Posted on by
Reply


Ingredients
• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche
This great little recipe is taken from my Little Book Of Big Treats which I’ve put together exclusively for Comic Relief. All you have to do is bake a few of these and sell them to your friends, family, colleagues or schoolmates and you’ll have raised an extra few quid for Comic Relief and their brilliant causes. What could be easier?

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.

New York Times Brownies

Posted on by
Reply


New York Times Brownies
Yield About 1 dozen brownies
Time 40 minutes

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.




Brownie Pie

Posted on by
Reply

Fast and easy to make. Serve it warm with ice cream, whipped cream, berries or chocolate sauce

Ingredients
3 squares (1 oz/28 g each) unsweetened chocolate
1/2 cup (125 mL) butter
1-1/4 cups (300 mL) granulated sugar
1/4 cup (50 mL) all purpose flour
1/2 tsp. (2 mL) vanilla
1/4 tsp. (1 mL) salt
3 eggs

Cooking Instructions
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9-inch (23 cm) pie pan.
In a medium saucepan melt the chocolate with the butter over very low heat, stirring constantly until smooth.
Remove pan from heat and add the sugar, flour, vanilla and salt – beat with an electric mixer or whisk until blended. Now add the eggs, one at a time, beating until smooth.
Turn the batter into the prepared pie pan, and bake at for 25 to 30 minutes, until just set in the middle, but not dry.
The center should remain a little moist — it will firm up as it cools.
Serve warm with ice cream, whipped cream, berries, chocolate sauce



Pumpkin Brownies

Posted on by
Reply

1 2/3 c. sugar
1 c. oil
4 eggs
1 (16 oz.) can pumpkin
2 c. flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt

FROSTING:

3 oz. cream cheese
2 c. powdered sugar
1/2 c. butter
1 tsp. vanilla

Cream together sugar and oil. Add remaining ingredients (except frosting) and mix. Pour into greased and floured cookie sheet. Bake at 350 degrees for 25 minutes.
Beat together ingredients for frosting. Frost brownies when completely cool.

Ted’s Secret Recipe Brownies

Posted on by
1

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




Lemon Brownies

Posted on by
Reply

1 Box Lemon Cake Mix
1 Stick Butter
3 Eggs
1 1/2 Cup Granulated Sugar
4 Tbs. Lemon Juice
2 Tsp. Lemon Zest

Cream softened butter and sugar. Beat in one egg at a time. Stir in zest, cake mix, and lemon juice, until blended.
Bake in 9″ X 13″, that has been lined with foil and sprayed with non-stick spray or buttered, at 350 degrees for 25-30 minutes. Let cool in pan and cut into squares.

Keep in tightly covered container, after they are completely cooled

Mint Brownies – Fast and Easy

Posted on by
Reply

2 boxes of any kind of chocolate chunk brownie mix
1 column of chocolate covered mint cookies (If there are 2 in a box)
water, oil, and eggs (as directed on the packages)
1 cup of chopped nuts (optional)

1. Crush mint cookies.
2. Follow directions on the brownie packages.

3. Add crushed cookies and nuts.

4. Bake as directed on the packages.

Red Velvet Fudge Marble Brownies

Posted on by
Reply

Brownies:

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.

Cream Cheese Brownies

Posted on by
Reply

4 squares unsweetened chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar
5 eggs
1-1/4 cups flour
1 8 oz pkg cream cheese, softened

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.