Iowa Brownies Food

IOWA BROWNIES

Steps:

• Heat oven to 350 degrees.
• Cream together the butter and sugar'til fluffy.
• Beat in chocolate syrup, then eggs 1 at a time.
• Beat in flour gradually.
• Fold in nuts.
• Pour onto a grased 10x15" baking pan.
• Bake at 350 degrees for 25 minutes.
• Cool completely- frost with CHOCOLATE CHIP FROSTING.
• In a saucepan, combine butter, sugar, and evap.
• milk.
• Bring to a boil and let boil for 2 minutes.
• Stir in choc.
• chips and take off stove; let sit for 2 minutes to melt chips- don't stir during this time or frosting will be grainy.
• After 2 minutes, stir well.
• Frost brownies while icing is warm; cool completely and cut into squares.

FROSTED CAKE BROWNIES

Steps:

• Prepare brownie mix according to package directions. Fold in the sour cream, chocolate chips and walnuts into batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost. Cut into bars.

PEPPERMINT BROWNIES

Steps:

• Bake brownies according to package directions in a 9 x 13" pan. Cool. Blend sugar, milk, peppermint extract and 4 tbsp butter until smooth; spread over cooled brownies. Melt chocolate and 3 tbsp butter in microwave (do not overcook, just until melted. I do 12 seconds at a time, stir, 10 more seconds, etc). When chocolate is melted, stir and spread over the peppermint icing. Sprinkle with crushed candy canes if you choose. When chocolate is set, cut into squares.

BAILEY'S IRISH CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
• Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
• Spread the batter into the prepared jelly roll pan.
• Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
• Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
• Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

THE BEST BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
• Mix flour and salt together in a bowl; set aside.
• Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
• Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
• Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
• Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.