Basic Brownies With 4 Variations Food

BASIC BROWNIES AND VARIATIONS

Steps:

• Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan on 2 sides. Coat with nonstick spray.
• Whisk flour, cocoa and baking powder in a medium bowl until thoroughly blended.
• Melt butter and the 1 cup chocolate chips in a medium saucepan over low heat, stirring as needed. Remove form heat; whisk in sugar, then eggs and vanilla until blended. Scrape into flour mixture; stir until smooth. Stir in the 1/2 cup chips. Spread in prepared pan.
• Bake 25 to 30 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on a wire rack.
• Lift foil by ends onto cutting board. Cut into 16 squares.
• Brownie Sundaes: Prepare Basic Brownies through step 5. Cut into 9 squares. Chocolate Sauce: Bring 1/3 cup water to a boil in a small saucepan or microwave-safe bowl. Remove from heat; add 1 cup semisweet chocolate chips and 1 teaspoon vanilla extract; stir until chocolate melts and sauce is smooth. Top each brownie with a scoop of ice cream, then warm chocolate sauce.
• Brownie Pizza: Coat a 12 inch pizza pan with nonstick spray. Prepare Basic Brownies batter; spread in prepared pan. Sprinkle the 1/2 cup chocolate chips around edge. Bake 15 to 20 minutes until a wooden pick inserted in center comes out clean. Sprinkle 1 cup white chocolate chips in middle, let stand 5 minutes until soft, then spread to edge of semisweet chips. Immediately sprinkle with crispy M & M's and gummy fruits (about 1/4 cup each). Let cool. Cut into 12 wedges.
• Brownie Drop Cookies: Coat foil-lined baking sheets with nonstick spray. Prepare Basic Brownies batter using only 1/2 stick butter or margarine. Stir in 1 cup each white chocolate chips and chopped walnuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheets. Bake immediately for 12 minues or until cookies are puffed and shiny. Cool on foil 1 to 2 minutes, then remove to a wire rack to cool completely.
• Brownie Coffeecake: Streusel Topping: Put 1/2 cup each flour, light brown sugar and chopped pecans and 1/2 stick softened butter in a bowl. Work with a fork until coarse crumbs form; set aside. Coat a 9 inch springform pan with nonstick spray. Prepare Basic Brownies batter increasing flour to 1 1/4 cups, adding 1/2 teaspoon baking soda to the flour mixture and stirring in 3/4 cup reduced-fat sour cream after the eggs and vanilla. Spread in prepared pan; sprinkle with streusel. Bake 50 to 55 minutes or until a wooden pick inserted in center of cake comes out clean.
• Brownie Cupcakes with Cream Cheese Frosting: Line 12 regular muffin cups with paper or foil liners. Prepare Basic Brownies batter, adding a 3.8 oz box instant chocolate pudding to the ingredients in Step 2 and 2 extra large eggs in Step 3. Spoon into lined cups. Bake 30 to 33 minutes or until a wooden pick inserted in cemters comes out with moist crumbs attached. Cool in pan on wire rack; remove from pan. Frosting: Mix 2 ounces softened cream cheese and 1/2 stick softened butter or margarine in a medium bowl. Add 1 1/4 cups confectioners' sugar and 1/2 teaspoon vanilla extract; stir with a rubber spatula until smooth and well blended. Spread on cooled cupcakes.

BASIC BROWNIES WITH 4 VARIATIONS

Steps:

• Basic Brownies:Preheat oven to 350 degrees. Line 9 inch square baking pan with foil; coat with cooking spray. In bowl, mix butter into cocoa until smooth. Stir in sugar, eggs and vanilla. Stir in flour, salt and baking powder until combined. Spread in pan. Bake 25 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove brownies from pan to rack; cool completely.
• Ultra-Rich Frosting:On medium speed, beat 10 tablespoons butter (melted) and 3/4 cup unsweetened cocoa powder until smooth. Gradually beat in 1 package (1 pound) confectioners sugar and 6 tablespoons milk until fluffy. Spread over brownies.
• Mexican Sundaes: Dissolve 2 tablespoons instant coffe granules in 1 tablesppon hot water. Prepare Basic Brownies, adding coffee mixture and 1 teaspoon ground cinnamon. Top with dulche de leche ice cream, whipped cream and jimmies. Makes 16.
• Mint Truffle Cups: Line 42 mini muffin cups with mini cupcake liners. Prepare Basic Brownies; divide batter among cups. Unwrap 42 mint truffle kisses (from 10 ounce package). Press 1 kiss deep into center of each cupcake. Bake 10-12 minutes. Cool 10 minutes. Transfer from pans to racks; cool. For frosting, on medium high, beat 10 tablespoons butter (at room temperature) until fluffy. Beat in 2 1/2 cups confectioners' sugar, 2 tablespoons milk, 1/8 teaspoon mint extract and 1 drop green food coloring until fluffy. Pipe or spread over brownies. Top with halved kisses. Makes 42.
• Peanut Butter Brownies: Cut 25 mini peanut butter cups into quarters. Whisk 2 tablespoons milk into 2 tablespoons peanut butter until smooth. Prepare Basic Brownies, stirring in 1 cup quartered peanut butter cups; spread in pan. Drop peanut butter mixture by tablespoonfuls over batter; swirl with knife. When brownies are removed from oven, sprinkle with remaining quartered peanut butter cups; cool. Makes 32.
• Triple-Chocolate Brownies: Prepare Basic Brownies, stirring in 1/2 cup mini M & Ms. For frosting, on medium high beat 1 cup butter (at room temperature) with 1 cup white chocolate chips (melted and cooled) until smooth. Beat in 2 cups confectioners' sugar and 3 tablespoons milk until fluffy. Spread over brownies. Sprinkle with mini M & Ms. Makes 32.

EASY BROWNIES

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3½ and line a 20cm/8in square brownie tin.
• Put the butter and cocoa into a saucepan over a low heat, stirring frequently until the butter has melted. Remove from the heat and leave to cool for 2 minutes.
• Meanwhile, whisk the eggs, both sugars, vanilla and salt for about 2 minutes until pale. Add the cocoa and butter mixture and stir to combine.
• Sift the flour over the mixture and use a rubber spatula to mix thoroughly. Pour the mixture into the prepared tin, spread level and bake for 18-20 minutes until just firm to the touch. Leave to cool in the tin before cutting into squares.

CLASSIC BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

BEST-EVER BROWNIES 6 WAYS

Steps:

• Preheat oven to 350 degrees. Line a 9 inch square baking pan with enough foil to overhang two sides by 2 inches; coat with cooking spray. Combine flour, cocoa, salt and baking powder; reserve.
• In microwave safe bowl, microwave chocolate chips and butter on high in 20 second intervals, stirring, until melted. Whisk in sugar, eggs and vanilla until blended. Stir in flour mixture until smooth.
• Spread in pan. Bake 30-35 minutes or until pick inserted into center comes out clean. Cool on rack 15 minutes. Use foil to lift from pan. Cool completely before cutting.
• Triple Peanut Brownies: Quarter 16 mini Snickers bars; stir into batter with 1 cup peanut butter M & M's. Bake 35-40 minutes. Stir 2 tablespoons creamy peanut butter into 1 can (16oz) vanilla frosting until smooth. Spread over cooled brownies. Sprinkle with additional M & M's and Snickers pieces.
• German Chocolate Brownies: Stir 1 cup pecan pieces and 1/2 cup sweetened, flaked coconut into batter. Bake 35-40 minutes. Spread cooled brownies with 1 can (15 oz) coconut-pecan frosting. Sprinkle with 1/4 cup pecan pieces and 2 tablespoons sweetened, flaked coconut. Drizzle with 1/3 cup semisweet chocolate chips (melted).
• Strawberry & White Chocolate Brownies: Stir 1/2 cup low suagr strawberry preserves, then 3/4 cup white chocolate chips into batter. Bake 40-45 minutes. Spread cooled brownies with 1 can (12 oz) whipped strawberry frosting. If desired, garnish with strawberries.
• Grasshopper Brownies: Quarter 10 Double Stuf Oreo Mint cookies; stir into batter. Bake 35-40 minutes. Cut into bars; top with 1 can (16 oz) vanilla frosting and garnish with addditional cookie pieces.
• Espresso Brownies: Add 3 tablespoons instant espresso coffee powder and 1/2 teaspoon grated lemon zest to butter mixture. Stir 3/4 cup mini chocolate chips into batter. Bake 40-45 minutes. Spread cooled brownies with 1 can (16 oz) milk chocolate frosting. If desired, garnish with chocolate curls and lemon zest twists.

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

ONE BOWL BROWNIES (WITH VARIATIONS)

Steps:

• For Cake Like Brownies: Prepare as directed, stirring in 1/2 cup milk with the eggs and vanilla and increasing the flour to 1 1/2 cups.
• Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar. Add eggs and vanilla; mix well. Add flour and pecans or walnuts; stir until well blended. Spread into greased lined 13*9-inch baking pan.
• Bake at 350 degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Drizzle each equare with melted Semi-sweet chocolate, if desired. Let stand until set.
• Caramel Brownies: Prepare and bake brownies as directed. Microwave 1 pkg. (14 oz) caramels and 2 Tablespoons milk in microwavable bowl on HIGH 1 1/2 minutes. Stir until caramels are completely melted. Grently spread over brownies in pan. Sprinkle with 1 1/2 cup semi-sweet chocolate chunks. Cool completely before cutting into squares.
• Chocolate Bliss Brownies: Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts. Spread into prepared pan and bake as directed.
• Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg (8 oz) softened cream cheese, 1/3 cup sugar, 1 egg and 2 Tablespoons flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.
• Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tablespoon of the butter and 2 Tablespoons of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.