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Killer brownie recipe... - Page 2

post #16 of 37
Thread Starter 
Just wondering if anyone else wants to share before I start baking?
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #17 of 37
here are a few

Double Chocolate Brownies

Make 9 large or 16 small squares

6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 350°. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.


Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Note: Store in an airtight container at room temperature for up to three days.

http://www.marthastewart.com/

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Chocolate Brownies with Peanut Butter Frosting

Brownies
Nonstick vegetable oil spray
5 ounces unsweetened chocolate, coarsely chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Frosting
1 cup creamy peanut butter (do not use old-fashioned or freshly ground)
3 tablespoons unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract


For brownies:
Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.

Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.

For frosting:
Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. (Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.)


Makes 24.
Bon Appétit - July 2004
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Fudgie Chocolate Brownies
By Emeril


1 teaspoon plus 1 cup vegetable shortening
2 cups sugar
4 large eggs
1/2 cup water
1 teaspoon pure vanilla extract
1 cup bleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
4 ounces semisweet chocolate, chopped
1 recipe Chocolate Icing (recipe follows)

Preheat the oven to 350 degrees F. Grease a 17 by 12-inch baking pan with 1 teaspoon of the shortening.

In a large, heavy saucepan over medium heat, melt the remaining 1 cup shortening. Remove from the heat and let cool slightly. Add the sugar and blend. Add the eggs 1 at a time, whisking after each addition. Add the water and vanilla and whisk to mix well. Add the flour, cocoa, baking powder, and salt and stir to blend. Fold in the walnuts and chopped chocolate, then spread the batter evenly in the prepared pan. Bake until the cake springs back when touched, about 25 minutes. Remove from the oven and let cool for 30 minutes. Spread the icing over the cake with a rubber spatula. Let cool completely before cutting into squares to serve.

Slice and serve individual pieces on a large platter.

CHOCOLATE ICING
Recipe by Emeril Lagasse

1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 pound (1 stick) unsalted butter, at room temperature
1/3 cup boiling water

Sift together the confectioners' sugar and cocoa powder into a large mixing bowl. Add the butter and use an electric mixer to combine. Add the water and mix until smooth. Let cool, then use. Yield: about 2 cups


Servings 20
Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #18 of 37
My DH likes chewy brownies, not cake-like brownies. Anyone have a good recipe for these?
Friends are like balloons; once you let them go, you might not get them back.

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Friends are like balloons; once you let them go, you might not get them back.

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post #19 of 37
This post needs to be moved into the recipes forum!!! I would certainly hate for anyone looking for these recipes to miss them!!!!! These all sound sooooooooo good!


Amy
post #20 of 37
You're right cakemommy!! I moved it to this forum so it can be found easier for future use... thanks! icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #21 of 37
I just make a double batch of whatever brownie recipe I have. I put one half the batter into a 13 x 9 inch pan. Then I lay two of the large Symphony bars over that and cover with the remaining batter. Then bake as usual. I've had many people tell me that they are the best brownies they've ever had.
post #22 of 37
If you can get your hands on Vahlrona Cocoa Powder, use that in any brownie recipe and it will be 100 x's better. If your frosting your brownies add a little Amaretto to the icing...YUMMY
The WILL of GOD will never take you where the GRACE of GOD will not protect you.
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The WILL of GOD will never take you where the GRACE of GOD will not protect you.
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post #23 of 37
Thread Starter 
icon_eek.gif Yummy. Everything sounds soo great! Thanks!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #24 of 37
Where do you get the Vahlrona Cocoa Powder? Thanks!! It is making me hungry!
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #25 of 37
I just want to scoop my fingers in all this fudgyness!


Amy
post #26 of 37
A few weeks back a fellow CC'er posted the Chocolate Carmel Brownie recipe. I made these for Thanksgiving and EVERYONE loved them! They are REALLY good!!! Especially if you like turtle candies!

Chocolate Carmel Brownies

INGREDIENTS

* 14 ounces caramels
* 1/2 cup evaporated milk
* 1 (18.25 ounce) package German chocolate cake mix
* 1/3 cup evaporated milk
* 3/4 cup butter, melted
* 1/4 cup chopped pecans
* 2 cups milk chocolate chips

DIRECTIONS

1. Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
2. Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
3. 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.
4. Bake for 8 minutes.
5. 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 Carmel sauce until the top is completely covered.
6. Bake for an additional 20 minutes. Remove and let cool."

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Below is another recipes I have made before and they are good as well.

MOIST BROWNIES

INGREDIENTS:
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 (16 ounce) can chocolate syrup
1 cup flour
1/2 teaspoon salt
1 cup chopped walnuts, if desired
1 cup sugar
1/4 cup milk
2 tablespoons butter
1 (12 ounce) package milk chocolate chips
PREPARATION:
Preheat oven to 350 degrees F. In large bowl, combine butter and sugar and beat until very fluffy. Add eggs, one at a time, beating well after each addition. Then stir in vanilla and chocolate syrup.
Put flour and salt in a sifter and sift into the bowl; mix just until combined, then stir in walnuts. Pour into greased 10" x 15" jelly roll pan. Bake for 20 to 25 minutes or until just set. Cool on wire rack while preparing frosting.
For frosting, combine 1 cup sugar, milk, and 2 tablespoons butter in heavy saucepan. Bring to a rolling boil, stirring constantly. Remove from heat and add the milk chocolate chips; stir until blended. Spread on the partially cooled brownies immediately. Let stand until cool, then cut into bars. Makes about 48 brownies

~~I have made these and these are good and moist. I did omit the Chocolate Chips, however, as I cut them out with a cookie cutter after they cooled so didn't want the chips in the way.~~
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Thanks to everyone else who has shared.
post #27 of 37
RitzyFritz,

Thank you for the recipe. I am going to try these this weekend, and see how DH likes them.

Vicki
Friends are like balloons; once you let them go, you might not get them back.

Live, Laugh, Love!
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Friends are like balloons; once you let them go, you might not get them back.

Live, Laugh, Love!
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post #28 of 37
You're welcome! I hope you like them as well as we do! icon_lol.gif
post #29 of 37
About Valrhona Cocoa Powder -

I bought some of this a few months ago. I decided to save it for this time of year, and am I glad I did. The smell of it is exquisite, the taste (I dusted truffles with it) is incredible. I will be using it in two cakes and some cookies, and a large pan of brownies. I doubt that anyone who is on my gift list will be getting any of them. They will never make it out of the house. Sigh, I guess I should go out and buy some larger clothes now...

Theresa icon_smile.gif
post #30 of 37
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