Great Brownie Recipes


One Pot Mocha Brownies
from Organic Style magazine

4 oz unsweetened chocolate
5 tbls butter
1 cup sugar
2 teas espresso powder
2 large eggs
1/4 cup whole milk
2 teas vanilla extract
1/2 cup flour
1/2 teas baking powder
1/2 teas salt


·Prehead oven to 350.
·Butter and flour an 8 X 8 inch baking pan.
·Mix together the flour and salt, and set aside.
·In a medium saucepan over low heat, melt the butter and chocolate, stirring frequently with a wooden spoon. When melted, remove from heat and whisk in the sugar and espresso powder.
·Cool a few minutes.
·While the chocolate is cooling, combine the flour, baking powder, and salt in a separate bowl.
·When the chocolate is at room temperature, whisk in the eggs until blended. Then stir in the milk and vanilla.
·Stir the dry ingredients into the chocolate until just blended.
·Spread in the cake pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
·Cool and cut into squares.


Chocolate Brownies
adapted from James Beard's American Cookery

1/2 cup butter
3 ounces unsweetened baking chocolate
2 cups sugar
2 eggs
2 teaspoons vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 cup chopped walnuts


·Heat oven to 350.
·Grease an 8 X 8 inch cake pan.
·Mix together the flour and salt, and set aside.
·In a saucepan over low heat, melt the butter and chocolate, stirring frequently.
·Remove the saucepan from heat, and let cool. Then stir in:
sugar
eggs
vanilla
flour mixture
walnuts
·Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
·Cool slightly before cutting into squares.

These brownies are very chewy.


Blond Brownies
adapted from The Boston Cooking School

1/4 cup butter
1 cup brown sugar
1 egg
2 teaspoons vanilla
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts


·Heat oven to 350.
·Grease an 8 X 8 inch cake pan.
·Mix together the flour, baking powder, and salt, and set aside.
·In a saucepan over low heat, melt the butter.
·Remove the saucepan from heat, and let cool. Then stir in:
sugar
egg
vanilla
flour mixture
walnuts
·Spread in the cake pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
·Cool slightly before cutting into squares.


Kahlua Brownies
adapted from a recipe by James Lucas, Cupertino CA

1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup Kahlua


·Heat oven to 350.
·Grease an 8 X 8 inch cake pan.
·Mix together the flour, baking powder, and salt, and set aside.
·In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
·Remove the saucepan from heat, and let cool.
·Beat eggs and sugar until light. Mix in:
cooled chocolate mixture
Kahlua
flour mixture
·Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
·Cool slightly, then brush the top with about 1-2 tablespoons of Kahlua.
·Cut into squares.


Mint Brownies

1/2 cup butter
2 ounces semi-sweet baking chocolate
1 cup sugar
2 eggs
7/8 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon peppermint extract
1/2 cup Andes mints, broken up


·Heat oven to 350.
·Grease an 8 X 8 inch cake pan.
·Mix together the flour, baking powder, and salt, and set aside.
·In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
·Remove the saucepan from heat, and let cool.
·Beat eggs until light. Mix in sugar, chocolate mixture, and peppermint extract.
·Mix in dry ingredients.
·Add mint pieces.
·Spread in the cake pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
·Cool slightly before cutting into squares.


German Chocolate Brownies
adapted from a recipe in the San Francisco Examiner

1/4 cup butter
4 ounces sweet baking chocolate
3/4 cup brown sugar, divided into 1/2 cup and 1/4 cup
2 eggs
1/2 cup all purpose flour
1/8 teaspoon salt
1 cup chopped pecans, divided in half
1 cup flaked coconut
1/4 cup milk


·Heat oven to 350.
·Grease an 8 X 8 inch baking pan.
·In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
·Remove the saucepan from heat, and let cool.
·Stir 1/2 cup of brown sugar into the chocolate mixture, then mix in the eggs.
·Stir in the flour and 1/2 cup of pecans.
·Spread the brownie batter into the baking pan.
·Mix the coconut, remaining 1/2 cup of pecans, and remaining 1/4 cup of brown sugar.
·Add the milk to the coconut mixture and stir until well blended.
·Spoon the coconut mixture evenly over the brownie batter.
·Bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.
·Cool slightly before cutting into squares.


Rocky Road Brownies

1/2 cup butter
6 oz package of semisweet chocolate chips
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1/2 teaspoon vanilla or 1/4 teaspoon almond extract
2 cups mini marshmallows


·Heat oven to 375.
·Grease lightly an 8 X 8 or 9 X 9 inch baking pan.
·In a large saucepan over low heat, melt the butter and 1/2 cup of the chocolate chips, stirring often.
·Remove the saucepan from heat, and let cool.
·In a separate bowl, mix together the flour, sugar, baking powder, and salt.
·Stir the vanilla and eggs into the chocolate mixture until smooth.
·Stir the flour mixture into the chocolate mixture.
·Spread the batter into the baking pan.
·Bake for 15 minutes.
·Sprinkle with the marshmallows, nuts, and remaining chocolate chips.
·Bake for another 20 or 25 minutes or until a toothpick inserted in the middle comes out clean and the marshmallows are golden brown.
·Cool. Cut into 2 inch bars.


White Chocolate Brownies

1/2 cup butter
6 ounces white baking chocolate
3/4 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder
dash salt
1/2 cup chopped walnuts
1/2 cup white or semi-sweet chocolate chips


·Heat oven to 350.
·Grease a 7 X 12 inch baking pan.
·In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
·Remove the saucepan from heat, stir in the sugar, and let cool.
·With a wire whisk, beat in the eggs and vanilla until blended.
·Stir in the flour, baking powder, and salt until well mixed.
·Stir in the chocolate chips and walnuts.
·Spread the batter into the baking pan.
·Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
·Cool slightly before cutting into squares.


Links to More Great Brownie Recipes

German Sweet Chocolate Cream Cheese Brownies
from cooks.com recipe search
· can also use semi-sweet chocolate

Grandma's Brownies
from InnRecipes.com
· uses cocoa and a generous amount of butter

Mochachino Brownies
from Now....you're cooking
· uses coffee liqueur and coffee powder (finely ground coffee beans work well in place of the powder)

Raspberry Brownies
from Smucker's uses raspberry jam

Amaretto Brownies Supreme
from Mega-Zinerecipes
· uses Amaretto and pecans moist and delicious, with or without the frosting and icing