Fudge Brownies

Recipe #6 on the kingarthurflour.com Best Basic Recipes is Fudge Brownies. Now I already have my favorite brownie recipe that I have made a billion times (maybe exaggeration). So, I thought, ok I will make these but no brownies will make me change my favorite brownie recipe. The verdict is, I think this recipe ties with my recipe, I was happily and deliciously surprised!

4 large eggs
1¼ cups unsweetened dark cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbl vanilla
1 cup butter, melted
2¼ cups sugar
1½ cups flour
2 cups chocolate chips

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan. Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute, or until smooth. You can do this while you’re melting your butter (next step).

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.

Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust. Spoon the batter into a lightly greased 9″ x 13″ pan. Bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

 

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My Favorite Brownies

If I had to name my favorite chocolate dessert, the words that would come racing out of my mouth would be Triple Chocolate Fudge Brownies. I usually make them only when I am giving them away, otherwise I am in big trouble! I Love Love Love Brownies!

1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil and spray foil with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Beat in eggs one at a time. In another bowl, whisk together flour, cocoa, dark cocoa, and salt. Stir dry ingredients into butter mixture. Stir in chocolate chips. Spread in prepared pan. Bake 40-45 minutes (ovens vary but I alway bake them 45 min), until toothpick inserted in center comes out clean. Cool completely for easiest and cleanest cutting. Oh, and use these brownies for a brownie sundae…amazing!

Happy Halloween!

Here are some ideas for baking up something scary good for Halloween!

 

 

 

 

 

 

Ultimate Turtle Brownies

Not your everyday brownies…but should be!

1 (15.25 oz) box chocolate cake mix
1/3 cup oil
2 eggs
1 cup each white chips, milk chocolate chips, semisweet chocolate chips, dark chocolate chips
1/2 cup butter
1 (14 oz) can sweetened condensed milk
32 Kraft caramels, unwrapped

Preheat oven to 350°. Spray a 13″x9″ baking pan with nonstick spray. Combine cake mix, oil, and eggs. Mix in all the chips. Press half of the mixture into bottom of prepared baking pan (will be a thin layer). Bake 10 minutes.

While baking, in medium saucepan, combine butter, sweetened condensed milk, and caramels. Heat over medium-low heat until melted and smooth (stir constantly). Pour over partially baked brownies in baking pan. Top with remaining brownie mixture, sprinkle over caramel mixture with your fingers (a bit messy) to make an even layer. Brownie mixture will not totally cover the caramel mixture, pat down a bit, it will spread and bake up nicely. Return to oven and bake 25-30 minutes. Remove, cool 20 minutes and run knife around edges. Cool completely before cutting into bars. Recipe found at allfood.recipes.

One Year Ago: Soft & Thick Snickerdoodles

Two Years Ago: Dark Chocolate Snack Cake

Three Years Ago: Chocolate Cupcakes with Strawberry Buttercream

Four Years Ago: Date Nut Pinwheel Cookies

Brownies Supreme

In my mind and taste buds, these are Brownies Supreme. A mixture of dark chocolate, chocolate chips, coconut and nuts. What is your idea of a supreme brownie?

Brownies:
1 cup butter, melted
3 cups sugar
2 tsp vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil (leaving overhang on each end) and lightly spray with non stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Mix in eggs one at a time. Add flour, cocoa, dark cocoa, and salt; mix thoroughly. Stir in chocolate chips. Spread in prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Toward the end of brownie baking time, start preparing frosting.

Frosting:
1/2 cup butter
3/4 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 cup coconut
1/2 cup chopped nuts (walnuts or pecans)

In saucepan over medium heat, bring butter, evaporated milk, and sugar to boil. Boil for about 5 minutes until thickened. Remove from heat, stir in vanilla, coconut, and nuts. Pour and spread over cake as it comes from the oven. Cool completely, remove from pan to cutting board using foil overhang. Carefully peel foil away from sides and bottom of brownies and cut into squares.

One Year Ago: Peanut Butter Oatmeal M&M Cookies

Two Years Ago: Rocky Road Rice Krispie Treats

Three Years Ago: Peach Cobbler Cupcakes

Four Years Ago: Brownie Cookies w/Toffee

Strawberry Cheesecake Brownies

It’s time for brownies! Brownies make me happy! This recipe is from texanerin.com.

Brownie Layer:
1/2 cup flour
1/2 cup + 2 Tbl sugar
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain Greek yogurt
3 Tbl milk
1 egg
1 tsp vanilla

Strawberry Cheesecake Layer:
1 (8 oz) cream cheese, room temperature
1 cup plain Greek yogurt
2 eggs
1/2 cup sugar
1½ tsp vanilla
1/2 cup strawberry jam

Preheat oven to 350°. Line a 8″x8″ pan with foil and spray with non-stick spray. For the brownie layer, whisk together flour, sugar, cocoa, baking soda, and salt. In anotherl bowl, whisk together yogurt, milk, egg, and vanilla. Add to the dry and mix just until combined. Do not over mix. Spread batter evenly into prepared pan. For the strawberry cheesecake layer, beat together cream cheese, yogurt, eggs, sugar, and vanilla until smooth. Pour gently over the brownie layer and spread evenly. Drop clumps of strawberry jam on top and pull a knife through each clump to gently swirl. Bake 20 minutes, turn oven temperature down to 325° and continue baking 20 minutes more. Remove from the oven and let cool before cutting. Store covered in the refrigerator.

One Year Ago: Pineapple Streusel Muffins

Two Years Ago: Lemon Truffle Pie

Three Years Ago: Homemade Granola

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Crazy for Coconut!

I love coconut, how about you? Here are some ideas for your coconut cravings…

   

   

     

     

     

     

     

     

     

One Year Ago: Chocolate Red Velvet Cupcakes

Two Years Ago: White Chocolate Cranberry Macadamia Nut Cookies

Three Years Ago: Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Biscoff Brownies with Biscoff Cookie Spread Frosting

For all those who love Brownies and Biscoff Cookies & Biscoff Cookie Spread, why not? I think it is a winning combination!

Biscoff Brownies:
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (8.8 oz) pkg Biscoff Cookies, finely crushed (I used 26 and ate the rest)

Preheat oven to 350°.  Spray 13″x9″ baking pan with non-stick spray. In large bowl, stir together melted butter, sugar, and vanilla.  Add eggs one at a time, beating after addition.  In medium bowl, stir together flour, cocoa, dark cocoa, and salt.  Stir dry ingredients into butter/egg mixture, mixing just until well combined. Spread half brownie batter (about 2 cups) in prepared pan.  Spoon Biscoff Cookie crumbs evenly across top of batter. Drop remaining brownie batter in small clumps evenly around on top of crumbs.  Using one finger, gently pull across the top of the clumps of batter, gently drawing them together to spread solidly over the crumbs (it takes a few minutes and some patience but it works). Bake 30-35 minutes.  Cool on wire rack.

Biscoff Spread Frosting:
1/2 cup creamy Biscoff Cookies Spread
1/4 cup butter, softened
2 cups powdered sugar
4 Tbl milk

Whip Biscoff Spread and butter together with electric mixer until light and creamy. Add powdered sugar 1/2 cup at a time alternating with milk 1 Tbl at a time, whipping until creamy consistency. Frost completely cooled brownies.

One Year Ago: Marshmallow Caramel Popcorn

Two Years Ago: Outback Steakhouse Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Valentine Treats

Happy Valentine’s Day!

Show your LOVE through baking of sweet treats! Here are some ideas to whip up for your Valentine! Click on a picture to get the recipe.

Brownie Cookies with Peanut Butter & Chocolate Chips

I needed a cookie to take and share. Who can resist a tender brownie cookie with peanut butter chips? I know I can’t.

2/3 cup butter, softened
1½ cups brown sugar
2 eggs
1½ tsp vanilla
1½ cups flour
1/3 cup unsweetened cocoa
1/4 tsp baking soda
1/2 tsp salt
1 cup peanut butter chips
1 cup semi sweet chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter and brown sugar. Add eggs and vanilla; mix well. Stir together flour, cocoa, baking soda, and salt. Add dry ingredients to creamed mixture, mix just until combined. Stir in peanut butter and chocolate chips. Scoop and drop onto sprayed or silpat lined cookie sheet. Bake 8-9 minutes, do not over bake. Cool a few minutes on cookie sheet, remove to cooling rack. Original recipe found at hersheys.com.

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.