Glazed Brownies Food

CHOCOLATE-GLAZED BROWNIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

GLAZED MINI BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.
• Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.
• Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.
• Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.
• Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.
• Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.

BROWNIES WITH A CHOCOLATE GLAZE AND MINT FROSTING

Steps:

• Put oven rack in middle of oven; set to 325°F.
• Construct a foil sling: Cut one 18" length foil and fold it lengthwise so that it is 8-inches wide.
• Fit foil into length of 9x13-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
• Cut one 14-inch length foil and, if using extra-wide foil, fold it lengthwise so that it is 12" wide; fit into width of baking pan in same manner, perpendicular to first sheet.
• Spray foil-lined pan with nonstick cooking spray.
• Whisk together flour, salt, and baking powder in medium bowl; set aside.
• Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.
• (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat an additional 30 seconds. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
• Add eggs, one at time, whisking until thoroughly combined after each addition.
• Whisk in vanilla.
• Add about one third of flour mixture and fold with rubber spatula until almost fully incorporated; repeat with half of remaining flour, then all of remaining flour, folding until batter is completely smooth and homogeneous.
• Transfer batter to prepared baking pan; using spatula, spread batter into corners of pan and smooth surface.
• Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
• Cool on wire rack to room temperature, about 2 hours.
• For the frosting: In standing mixer fitted with flat beater, beat butter and confectioners' sugar at low speed until just incorporated, then increase speed to medium and beat until smooth and fluffy, about 1 1/2 minutes.
• Add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft, spreadable consistency.
• Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.
• For the glaze: Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.
• Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer.
• Cover with foil and refrigerate until firm, about 1 hour; remove brownies from pan by lifting foil overhang; cut into 2-inch squares and serve.
• (Store leftovers in airtight container in refrigerator).

GLAZED ESPRESSO BROWNIES

Steps:

• Line a 13x9 inch pan with foil, extending foil over edges of pan. Butter foil.
• Melt butter and unsweetened chocolate in a small saucepan over low heat. Stir constantly. Cool to room temperature.
• In medium bowl, combine flour, baking powder and salt.
• In large bowl, beat eggs, sugar, espresso powder, kahlua, and vanilla with an electric mixer until well combined.
• Beat cooled chocolate mixture into egg mixture.
• Add flour mixture, and stir just until combined.
• Spread batter in prepared pan.
• Bake at 350 for 25-30 minutes or until top is set and dry.
• Cool in pan on rack.
• To prepare glaze, combine all glaze ingredients in medium saucepan. Heat over low heat, stirrng constantly, until melted and smooth.
• Pour glaze over brownies and spread evenly.
• Cover and chill until glaze is set (about 2 hours).
• Let stand at room temperature 20 to 30 minutes before serving.
• Use foil to lift brownies out of pan.
• Cut into bars.

GLAZED MINT BROWNIES

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, microwave butter and chocolate on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in vanilla and eggs, one at a time. Stir in flour. , Pour into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool in pan on a wire rack., Beat filling ingredients until blended; spread over brownies. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until set.

GLAZED BROWNIES

Steps:

• Cook first 3 ingredients in a large saucepan over high heat stirring constantly, until sugar melts. Add 2 cups chocolate morsels and vanilla, stirring until mixture is smooth. Let cook 15 minutes.
• Add flour, baking soda, and salt to cooled chocolate mixture, stirring until blended; stir in eggs and pecans until blended. Spread batter into a greased 13x9 pan.
• Bake at 325º for 30 minutes.
• Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies and let stand 5 minutes to soften. Spread over top.
• Cool on wire rack before cutting.

GLAZED OATMEAL BROWNIES

Steps:

• Preheat oven to 375 degrees F.
• Grease a 9"X9" square pan.
• Sift together flour, baking soda and salt.
• Set aside.
• Mix together shortening, brown sugar and egg.
• Stir in milk.
• Stir in flour mixture.
• Stir in oats and chocolate chips.
• Spread in prepared pan.
• Bake approximately 30 minutes.
• About four or five minutes before brownies are done, combine orange juice and sugar in a pan.
• Bring to a boil.
• Add orange rind.
• When brownies are done and still hot, poke top with a fork a few times and pour hot orange glaze all over.
• Let cool and cut into bars.

ZESTY GLAZED LEMON BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Grease an 8×8 inch baking dish with butter and set aside.
• Zest and juice two lemons and set aside.
• In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
• In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
• Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
• Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
• Allow to cool completely before glazing. Do not overbake, or the bars will dry.
• Filter the powdered sugar and whisk with lemon zest and juice.
• Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
• Spread second 1/2 the glaze over the bars, and let it set (not harden like most).
• Cut into bars and serve.

ORANGE-GLAZED BROWNIES

Steps:

• In a medium saucepan, melt chocolate and butter over low heat, stirring constantly.
• Remove pan from heat; stir in sugar, eggs, orange peel, and vanilla.
• Lightly beat mixture with a wooden spoon just until combined; stir in flour and nuts.
• Spread batter in an ungreased 8-inch square baking pan.
• Bake at 350° for 30 minutes.
• Cool completely in pan on wire rack.
• Meanwhile, in a small saucepan, bring whipping cream to a gentle boil over med-low heat, stirring constantly; remove from heat.
• Add in chopped semi-sweet chocolate and orange peel; let stand 1 minute.
• Stir mixture with a wooden spoon until chocolate is melted.
• Cool glaze for 5 minutes before using.
• Pour glaze over cooled brownies, spreading to glaze top evenly; let stand until glaze is set; cut into squares.
• To store: cover and store in refrigerator up to 3 days; to freeze-wrap unglazed uncut brownies in heavy foil and freeze up to 3 months; thaw brownies; glaze and cut into bars.

GLAZED CHOCOLATE CHIP BROWNIES

Steps:

• In a bowl, combine the butter, eggs and vanilla. Combine the dry ingredients; add to the butter mixture and mix well. Stir in water and chocolate chips until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack. In a saucepan, combine the chips, milk and butter until chips and butter are melted. Remove from the heat; whisk in the confectioners' sugar and vanilla until smooth. Cover and refrigerate until frosting is room temperature, about 20 minutes; frost brownies. Cut into bars.

LEMON BROWNIES WITH GLAZE

Steps:

• Brownies:.
• Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper.
• Using a large bowl, whisk together the flour and baking powder.
• Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy.
• Beat in eggs, one at a time until combined.
• Gradually beat in the dry ingredients until combined.
• Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake.
• Allow to completely cool on the counter.
• Glaze:.
• Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined.
• Pour the glaze over the lemon bars and spread evenly.
• Allow to harden overnight before enjoying!