CHOCOLATE BROWNIE CRUNCH
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h20m
Yield 4 to 6 large brownies
Number Of Ingredients 15
Steps:
- Preheat oven at 350 degrees F.
- Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
- Top with ganache, whipped topping, raspberries, and chocolate shavings.
- Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
- Whip the heavy cream, adding the sugar and cognac.
CHOCOLATE CARAMEL BROWNIES
My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.
Provided by Barbara Hodge
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
- Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
- In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
- Bake for 8 minutes.
- Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
- Bake for an additional 20 minutes. Remove and let cool.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 g
PERFECT CHOCOLATE BROWNIES
Make and share this Perfect Chocolate Brownies recipe from Food.com.
Provided by Virginia
Categories Bar Cookie
Time 40m
Yield 28 brownies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13" pan.
- Melt shortening in a large saucepan over low heat, then stir in cocoa.
- Remove from heat.
- Mix in sugar and vanilla then mix in eggs one at a time.
- Stir in remaining ingredients then stir in nuts.
- Bake for 30 minutes.
- Cool completely, before cutting into 2x2" squares.
- I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.
CHOCOLATE BANANA BROWNIES
An easy recipe that makes moist, delicious brownies!
Provided by Janlynt
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep baking pan.
- Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Mix eggs and vanilla extract together in a large bowl; mash bananas into egg mixture until well mixed.
- Combine flour, sugar, cocoa powder, and baking powder in a separate bowl.
- Mix chocolate mixture into the banana mixture; add flour mixture and stir until smooth. Pour mixture into the greased baking pan.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 60 minutes.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 28.6 g, Cholesterol 37.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 84.7 mg, Sugar 10.2 g
EASY BAKLAVA
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Greek
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
- Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
- Bake in preheated oven until golden brown and crisp, about 50 minutes.
- While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
- Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g
CHOCOLATE BANANA BROWNIES
With the added bananas, these brownies are really moist and delicious. Originally taken from 101 Cakes and Bakes, published by BBC World, with editing.
Provided by vintagenovelty
Categories Bar Cookie
Time 1h5m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 degrees Celsius Line a 9-inch square baking tin with baking paper, with an extra 1cm on the sides.
- Combine the butter, sugar and chocolate in a large pan over a gentle flame, stirring until melted and smooth. Remove pan from heat.
- Stir in the combined eggs, bananas and vanilla until well-mixed.
- Sift in the flour and cocoa powder.
- Pour the mixture into the prepared tin and bake for 35 minutes (depending on how large your bananas are).
- Allow the brownies to cool in the tin before cutting into 16 squares.
Nutrition Facts : Calories 230.3, Fat 16.2, SaturatedFat 9.9, Cholesterol 46.8, Sodium 95.9, Carbohydrate 23.2, Fiber 2.9, Sugar 12.9, Protein 3.4
CHOCOLATE BAKLAVA
This chocolate version of the traditional Greek dessert is a cinch to make but looks like you've slaved for hours. It is very impressive and tastes delicious.
Provided by Robin C
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h55m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
- Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
- Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.
- Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
- Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
- Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 18.4 g, Cholesterol 13.2 mg, Fat 14.2 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 47.4 mg, Sugar 11.7 g
CHOCOLATE BROWNIE BAKLAVA
This is a recipe from the Top of the Riverfront in St. Louis. The recipe was featured on Rachel Ray's Tasty Travels. Plan ahead, as brownies need to cool several hours or overnight (cook time accounts for this).
Provided by Lorianne1
Categories Dessert
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Butter and flour a 9 x 13 pan.
- Place softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light.
- Add sugar and whisk till light and luffy.
- Whisk in cooled chocolate, then add the eggs 1 at a time, whisking after each addition.
- Whisk in Vanilla and liquer.
- Sift in the flour, cocoa, and salt and fold in until combined.
- Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will still be very moist in the center.
- Allow brownies to cool 4-6 hours, but overnight is best.
- When you are ready to make the baklava, preheat the oven to 375°F.
- Brush the phyllo sheets with clarified butter and stack them.
- Cut phyllo sheets into 4 (6 inch) squares.
- Brush one side of the 4 squares with caramel sauce and sprinkle with half of the chopped pecans.
- Cut the brownies into 3-inch squares and place one on each fillo square. (you will have leftover brownies).
- Fold phyllo sheets around the brownie like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet.
- Bake until golden brown, about 4-5 minutes.
- carefully place on plate with a scoop of ice cream. Cover in carmel sauce, chocolate sauce, and pecans.
BROWNIE BAKLAVA
Make and share this Brownie Baklava recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 4h
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- For the brownie batter:.
- Melt the butter and chocolate squares in a double boiler, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Sift in the flour and cinnamon and mix. Fold in 1 cup chopped walnuts and 1/2 chopped pistachios. Set brownie batter aside.
- For the brownie batter:.
- In a large bowl set over a pan of simmering water, melt the butter and chocolate together over a low heat, stirring constantly until melted.
- Take off the heat and stir in the sugar, eggs and vanilla until smooth. Fold in the flour, salt, cinnamon, walnuts and 1/2 a cup of the pistachios.
- For assembly:.
- Unroll the phyllo dough out on a work surface. Place a 9-inch spring form cake pan on the center of the pastry. Use a sharp knife to cut all the way around the cake tin to make circle-shaped pieces of dough. Keep the phyllo covered with a damp cloth while you are assembling the baklava.
- Brush the base and sides of the springform pan with melted butter. Place one circle of phyllo dough at the bottom of the cake pan. Brush with melted butter. Repeat this so you have a total of 7 layers of phyllo in the cake pan, each layer having been brushed with butter.
- Spread half of the brownie batter evenly over the phyllo dough in the cake pan.
- Layer 7 more sheets of phyllo dough over the brownie batter, brushing each with a layer of butter before laying on the next.
- Spread the remaining brownie batter over the phyllo.
- Top this with the remaining phyllo sheets, brushing each layer with melted butter before laying on the next. This will be quite a thick section of phyllo layers!
- Chill the whole thing for 2 hours, so the brownie batter has firmed up which will make it easier to cut.
- Once it has been chilled, preheat the oven to 350 degrees F.
- Using a sharp knife, cut the unbaked baklava into the chevron star pattern (as shown in the video) going all the way through the top layers of phyllo.
- Bake for 50-60 minutes, until a skewer inserted into the center of the brownie, comes out with some moist crumbs and a bit of batter clinging to it (it shouldn't be completely gooey in the middle, but it also shouldn't be completely cooked through or the brownie will be dry).
- Remove from the oven and pour the honey over the top of the brownie. Top with the remaining chopped pistachios.
- Let cool completely, for 2-3 hours, before removing from the spring form pan and cutting into pieces.
Nutrition Facts : Calories 324.4, Fat 20.2, SaturatedFat 9.5, Cholesterol 59.8, Sodium 154.9, Carbohydrate 33.7, Fiber 2.1, Sugar 16.9, Protein 5.2
SWEET, CHOCOLATELY DELICIOUS BAKLAVA
Steps:
- Preheat oven to 425.
- Mix sugar, cinnamon, chopped nuts, and chocolate chips in mixing bowl.
- Melt butter in medium saucepan/
- Place one sheet of filo dough in an 11x9 pan and butter it, continuing until you have used 1/8 to 1/4 of the package (my personal preference).
- Then spread on a layer of chocolate mixture. Repeat with filo dough and chocolate until all is used.
- Cut into 1" squares. Place in oven and bake about 35 minutes (until golden brown).
- While that is baking, in a medium saucepan over medium-low, heat the honey, water, and lemon juice until it comes to a light boil. Remove from heat.
- Once your baklava is out of the oven, place the pan on a cookie sheet and immediately pour syrup mixture over. BE CAREFUL THE SYRUP WILL MOST LIKELY START TO BOIL IMMEDIATELY (sometimes overflowing onto the cookie sheet). Allow to cool, then enjoy.
- For looks I sometimes melt a few chocolate chips and drizzle them on top.
BAKLAVA BLONDIES
I love baklava and I love blondies...so here they are combined into one dessert, stealing the chewy, cakey texture from a blondie and infusing it with the nutty texture and honey-heavy flavor of baklava. They come together so easily and they last for a good few days in the fridge (I can't resist a cold chewy blondie)!
Provided by Molly Yeh
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan.
- To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature.
- Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve.
- To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy.
CHOCOLATE BAKLAVA
I've been cooking for years, and baklava remains a favorite. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people. -Cindy Schumacher, Kenvil, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 50 pieces.
Number Of Ingredients 13
Steps:
- Butter a 15x10x1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.), In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo., Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top. , Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.
Nutrition Facts :
CHOCOLATE-DRIZZLED BAKLAVA
This baklava makes a special gift and is also fun to put on a party planner. - Jesse Zipursky, San Ramon, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, mix the first six ingredients. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer six sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter., Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake 30-35 minutes or until golden brown. , Meanwhile, in a saucepan, combine water, honey, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Stir in vanilla., Pour over warm baklava. Cool completely in pan on a wire rack. Cover and let stand for several hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over baklava; let stand until set.
Nutrition Facts : Calories 213 calories, Fat 14g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 67mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE BAKLAVA
I love chocolate, and I ADORE baklava, and this is a sublime combination of the two. It involves a little work, so I make this for very special occasions.
Provided by Mirj2338
Categories Dessert
Time 1h45m
Yield 50 pieces
Number Of Ingredients 10
Steps:
- In a small skillet, melt butter over low heat.
- Let stand a few minutes.
- Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
- The clear yellow liquid is clarified butter.
- Preheat oven to 350°F.
- In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
- Mix well.
- Open and stack phyllo sheets on a damp towel.
- Cover with a damp towel to prevent drying out.
- Brush a 12x18-inch sheet cake pan with clarified butter.
- Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
- Spread half of nut mixture evenly over layered phyllo sheets.
- Brush next phyllo sheet on both sides with butter, then place on top of nuts.
- Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
- Top with the remaining nut mixture.
- Butter next phyllo sheet on both sides and place on top of the nuts.
- Top with remaining phyllo sheets, brushing each with butter.
- Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
- Do not remove pastry from pan.
- Brush top with remaining clarified butter.
- Bake 40 to 50 minutes, or until golden.
- About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
- Heat to boiling over medium heat, stirring often.
- Reduce heat to medium-low and simmer 10 minutes.
- Stir in vanilla.
- Pour hot orange syrup over hot baklava as soon as it is removed from oven.
- Let stand until cool, 4 hours or overnight.
- When baklava is cool, drizzle Thin Chocolate Glaze on top.
- Allow glaze to set up before serving.
- Baklava may be kept, covered, 4 to 5 days at room temperature.
- Freeze for longer storage.
- To make the Thin Chocolate Glaze------------------.
- In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
- Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.
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BROWNIE BAKLAVA - THE BAKERMAMA
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Reviews 4Category DessertServings 24Estimated Reading Time 3 mins
- For the brownie batter, melt the butter and chocolate squares in a large microwave safe bowl for 2 minutes, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Stir in the flour and cinnamon. Fold in 1-1/2 cups chopped walnuts. Set brownie batter aside.
- Roll phyllo dough out onto a work surface. Place a 9×13-inch baking dish in the center of the phyllo and cut around the edges with a sharp knife so that the phyllo sheets are shaped to fit the dish. Cover the phyllo with a damp cloth while you are assembling the baklava.
- Melt 1 cup butter in a microwave safe bowl. Spread the bottom and sides of the 9×13-inch baking dish with some of the melted butter. Place a sheet of phyllo in the bottom of the baking dish and brush generously with the melted butter. Repeat with 6 more sheets of phyllo dough, brushing each sheet with melted butter.
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