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
from James Lucas, with whom I worked at De Anza College, 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
· semi-sweet chocolate works well too
Grandma's Brownies
from InnRecipes.com
· uses cocoa and a generous amount of butter
Raspberry Brownies
from Smucker's
· uses raspberry jam
Amaretto Brownies Supreme
from Mega-Zinerecipes
· uses Amaretto and pecans and is moist and delicious, with or without the frosting and icing