OUTRAGEOUS BROWNIES
With chopped walnuts and loads of chocolate, it's no wonder that Ina Garden's Outrageous Brownies recipe from Food Network comes with a five-star rating.
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
DOUBLE CHOCOLATE SURPRISE BROWNIES
Found this on an old index card and not really sure who gave it to me, so cannot honestly give credit where credit is due, but these brownies are a nice change from the normal brownie and I hope you like them as well as I did.
Provided by OzMan
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- For brownies:.
- Cream butter& sugar until smooth.
- Add eggs, continuing to mix well Add vanilla Mix in the baking powder, salt and melted chocolate, stirring well.
- Slowly add the flour, then fold in chocolate chips and nuts.
- Reserve 1 cup of the mixture and pour remaining mixture into 9 X 9 square pan. Use Pam or parchment paper to line pan, for easier removal.
- Filling:.
- Whip the cream cheese and butter together.
- Gradually add the sugar, mixing together well.
- Add the egg, vanilla and then the flour mixing well Pour the cream cheese mixture over the brownie mix in the pan.
- Take the 1 cup of the reserve brownie mix and drop by spoonfulls over the cream cheese mixture and swirl slightly to"marble" the brownies.
- Bake in a pre-heated 350 degree oven for 30-35 minutes.
- Let brownies cool and cut into squares to enjoy!
SUPER-FUDGY BROWNIES
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
MULLED WINE BROWNIE SURPRISE
Think brownies aren't fancy enough for a Christmas party? How about a mulled wine version served under a chocolate dome for a fun and festive dessert
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 1h20m
Number Of Ingredients 20
Steps:
- First, make the chocolate domes. Melt the chocolates in the microwave or over a pan of simmering water, then leave to cool slightly. Meanwhile, blow up the balloons to around the size of a honeydew melon. Sit the base of each balloon in a glass and spray the top half with oil - this will ensure the chocolate dome comes off easily.
- One at a time, dip the sprayed end of the balloon into the cooled melted chocolate, turning the balloon to get an even coverage of chocolate. Sit the balloons chocolate half up in the glass. Repeat the process with the remaining balloons then leave to chill in the fridge for at least 4 hrs or overnight.
- Next, make the brownies. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20 x 20cm baking tin with baking parchment. Melt the chocolate in the microwave or in a glass bowl over a pan of simmering water. Mix the flour and cocoa powder together with the spices and a pinch of salt, then set aside.
- Using an electric whisk, beat the butter and sugar together until light and fluffy, then whisk in the egg and yolk. Pour in melted chocolate, wine and flour mixture and whisk until just combined. Pour the batter into the tin and bake for 15 mins until just set. Don't worry if there's a wobble in the centre - it will set as they cool. Put in the fridge to firm up.
- For the butterscotch sauce, melt the butter in a heavy-based saucepan then tip in the sugar and cream, then whisk until well combined. Simmer for 5 mins, whisking occasionally, then remove from the heat and whisk in the vanilla and sea salt. Set aside to cool. All of these elements can be made the day before and kept in the fridge.
- To assemble, carefully pop each of the balloons with a pair of scissors, unravelling the balloon so that you are left with a chocolate dome. Carefully put them on a baking tray lined with baking parchment. Cut the brownies into nine portions. Put a piece of brownie on each plate, top each with a ball of ice cream, then top with a chocolate dome. Gently reheat the butterscotch sauce. At the table, pour the hot sauce over the dome for extra pizazz, to reveal the brownie inside.
Nutrition Facts : Calories 1024 calories, Fat 64 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 82 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
BROWNIE SURPRISE COOKIES
Make and share this Brownie Surprise Cookies recipe from Food.com.
Provided by Linda Timm
Categories Dessert
Time 1h10m
Yield 36-48 cookies
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl.
- Beat at medium speed until creamy.
- Add egg and vanilla, and continue beating until well mixed.
- Reduce speed to low,and add all remaining cookie ingredients except marshmallows.
- Beat until well mixed.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 6-7 minutes or until edges are just set.
- Remove from oven.
- Press 1 marshmallow half onto center of each cookie.
- Continue baking for 2 minutes or until marshmallow is softened.
- Cool 1 minute; remove from cookie sheets.
- Cool completely.
- Combine all frosting ingredients except milk in small mixer bowl.
- Beat at low speed, adding enough milk for desired spreading consistency.
- Frost cooled cookies, covering entire marshmallow.
- Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.
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SURPRISE BROWNIES | MRFOOD.COM
From mrfood.com
Category BrowniesEstimated Reading Time 2 mins
- Place the Salad Savoy® in a steamer and steam for 5 to 6 minutes or until wilted. Place the wilted Salad Savoy® in a food processor and process 1 to 2 minutes or until finely chopped.
- Meanwhile, in a microwave-safe bowl, microwave butter and chocolate chips for 1 minute; stir. Continue to microwave in 10-second intervals until chocolate is completely melted and smooth. Add the Salad Savoy®, granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture; stir until combined.
- In a small bowl, combine the flour, cocoa powder, and salt; mix well. Gently fold the flour mixture into the chocolate mixture. Pour brownie batter into baking dish.
SURPRISE-INSIDE BROWNIES - THE MONDAY BOX
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5/5 (1)Servings 18Cuisine AmericanCalories 294 per serving
- TO PREPARE COLOR FILLED OREOS: To make red, white, and blue Oreos, twist apart the cookies and scrape the filling into three small bowls. Mash the white filling with the back of a spoon until smooth. For the blue and the red, add a drop of gel food coloring to the filling and mix until smooth and evenly colored. Transfer each filling into the corner of a separate small sandwich bag. Snip a small piece of the corner off each bag, then pipe alternating rows of frosting back onto an Oreo half and top with the other half, pressing gently to adhere.
- WHEN READY TO BAKE: Preheat the oven to 350° F. Prepare a baking pan of your choice. A 12-cup pan should be sprayed with non-stick spray. If you plan to mail an entire pan of brownies in a disposable pan, lightly grease the disposable pan with vegetable shortening. If you plan to remove the brownies from a 9” x 13” pan baking pan ( to wrap whole, to wrap after cutting, or to cut and eat at home), foil line the baking pan, allowing for a little overhang (for easy lifting later) and spray with non-stick spray.
- In a medium bowl, whisk together the flour, cocoa, baking powder, salt and espresso powder. Set aside.
- In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes).
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