Nancy Reagans Brownies Food

MINTY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
• Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
• Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
• Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
• Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars.

NANCY REAGAN'S BROWNIES

Steps:

• Melt chocolate and butter in top of double boiler; cool. Beat eggs and sugar until light. Add to chocolate mixture. Add dry ingredients after blending, stir in vanilla and nuts. Bake in buttered/floured 9" x 13" pan 35 minutes at 350. Cool completely before cutting into squares. Sprinkle with confectioner's sugar.

QUICK JUNIOR MINT BROWNIES

Steps:

• Prepare brownie mix according to package directions in a 9x13 pan (they will be thin).
• Remove baked brownies from oven and pour the Junior Mints over the brownies.
• Cover pan tightly with aluminum foil and allow to sit for 10 minutes.
• Remove foil and swirl melted mints all over the top of the brownies.
• Allow to cool completely.
• The mints will form a hard chocolate-mint frosting.

BROWNIE FINGERS

Steps:

• Heat oven to 350°F Line a 13x9x2 inch baking pan with foil, grease foil.
• Set aside.
• Melt butter and chocolate in a large saucepan over LOW heat till smooth.
• Do NOT COOK, you are only melting the chocolate and butter together, this is very very important.
• Remove from heat.
• Stir in eggs, granulated sugar, and vanilla.
• Stir in flour and the ¾ cup cocoa powder.
• Spread batter in prepared pan.
• Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Lift brownies from pan with foil.
• Cut into bars, wiping knife between cuts.
• Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder.
• I usually serve them plain, and I think they are just fine, but my husband like them rolled in the cocoa sugar the best.
• Makes 64.
• To store: Place in layers separated by waxed paper in an airtight container; cover.
• Store at room temperature up to 3 days or freeze up to 3 months.

SCRATCH BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter (or margarine) and sugar. This works well with a mixer, but you can do it by hand.
• After creaming, switch to a spoon for mixing. Brownies tend to get tough if worked too much. Add the vanilla and eggs and mix just until smooth.
• Pour in cocoa powder and flour. Again, mix until smooth and lumps are broken up, but don't overmix or work the batter too much.
• At this point, if you want to add extras such as nuts, raisins, or chocolate pieces, just fold those in easily.
• Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer, 25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.

TRI-LEVEL BROWNIES

Steps:

• BASE: Stir together oats, flour, brown sugar, soda, salt, and melted butter.
• Pat into a 11x7x1 1/2 baking dish.
• Bake at 350 degrees for 10 minutes.
• Cool.
• SECOND LAYER: Mix sugar, butter and melted chocolate.
• Add egg: beat well.
• Stir together flour, baking powder, and salt.
• Add to chocolate mixture alternately with milk and vanilla.
• Stir in chopped nuts if using.
• Spread over baked cooled base layer.
• Bake at 350 degrees for 25 minutes.
• Cool.
• FROSTING: Melt chocolate with butter over low heat, stirring constantly.
• Remove from heat and stir in powdered sugar and vanilla.
• Blend in hot water to make an almost pourable consistency.
• Frost brownies.
• Cut into 16 bars.

CHEWY BROWNIES

Steps:

• Combine sugar, flour, cocoa, salt and baking powder.
• Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts.
• Spread in a greased 13x9 inch baking pan. Bake at 350 for 25-27 min or until a toothpick comes out clean. If desired, dust with confectioner's sugar while warm.