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More Brownie Recipes below
If your a beginner at cooking, then you have found a great reference page for easy brownie recipes!
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Peppermint Candy Brownies
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 ounces unsweetened chocolate
1/3 cup unsalted butter
2 large eggs
1 cup sugar
1/2 cup each: chopped nuts, coarsely crushed peppermint candy
1. Heat oven to 350 degrees. Grease an 8-inch square baking pan. Combine
flour, baking powder and salt; set aside.
2. Melt chocolate with butter; cool slightly.
3. Beat eggs and sugar until light. Add chocolate mixture and stir until
smooth. Fold in dry ingredients, the nuts and candy.
4. Transfer to prepared pan. Bake until a toothpick inserted in the center
comes out with moist, but not wet, crumbs, 30 to 35 minutes. Cool before
cutting into squares.
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Rich Fudge Brownies
1 cup sugar
1/4 cup Mazola Oil
2 eggs
1/2 tsp vanilla
2 squ unsweetened chocolate, melted
1/2 cup chopped nuts
2/3 cup sifted cake flour
1/4 tsp salt
Combine sugar and mazola. Add eggs; beat until light and smooth. Stir in
vanilla, melted cocolate and nuts. Sift cake flour and salt; add gradually
to cocolate mixture. Beat until smooth. Turn into greased pan (8x8x2 in.).
Bake in moderate oven (350F.) 30 to 35 minutes. Makes 9 large or 16 small
brownie squares.
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Minty Fudge Brownies
1 1/4 c Flour; Unbleached
1/2 t Baking Soda
1/2 t Salt
1 c Sugar
1/2 c Butter
3 T Water
1 1/2 c Mint-Chocolate Chips
1 1/2 t Vanilla Extract
3 large Eggs
1 cup chopped nuts
Walnut Halves/ Optional
Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
Preheat oven to 325 degrees F. In a small bowl, combine flour, baking
soda, and salt; set aside. In medium saucepan, combine sugar, butter and
water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a
greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35
minutes. Cool completely on wire rack, cut into 1 1/2-inch squares.
Garnish with walnut halves, if desired.
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Chocolate Amaretto Brownies
1 c Shortening
2/3 c Baking cocoa
2 c Sugar
4 Eggs
2 tb Amaretto/almond flavor
1 1/2 c Flour
1/2 ts Salt
Handful sliced almonds (opt)
Amaretto Frosting
1/4 c Butter
2 tb Half-and-half
3 tb Baking cocoa
1 ds Salt
2 1/2 c Confectioner's sugar
2 tb Amaretto
Melt shortening with cocoa (I use the microwave), cool. Beat eggs,
gradually adding sugar. Add shortening mixture, Amaretto, salt, and flour.
Beat until well mixed. Pour batter into a lightly greased 13x9x2" baking
pan. Bake at 400F for 20 minutes; cool. Frost with Amaretto Frosting,
sprinkle with sliced almonds (or arrange in flowery patterns to be fancy).
Cut into squares.
Amaretto Frosting
Melt butter and cocoa together (the microwave works well for this),
cool. Stir in half-and-half. Add confectioner's sugar, salt, and
amaretto, stirring until smooth.
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Black Russian Brownies
4 Squares unsweetened
-chocolate (1 oz ea)
1 c Butter
3/4 t Black pepper
4 Eggs, lightly beaten
1 1/2 c Sugar
1 1/2 t Vanilla
1/3 c KAHLUA
2 T Vodka
1 1/3 c All-purpose flour
1/2 t Salt
1/4 t Baking powder
1 c Chopped walnuts or toasted
-sliced almonds
Powdered sugar (opt)
Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat.
Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled
chocolate mixture, Kahlua and vodka. Combine flour, salt and baking powder; add to chocolate mixture and stir until blended. Add walnuts. Spread in prepared pan.
Bake in 350'F. oven just until toothpick inserted in conter comes out
clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Cut
into bars. Sprinkle with powdered sugar, if desired.
Makes about 30 brownies.
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Caramel Brownies
14 oz Caramels
1/3 c Evaporated milk
8 oz German sweet chocolate
6 tb Butter
4 Eggs
1 c Sugar
1 c Flour (sifted)
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
6 oz Chocolate chips
1 c Chopped walnuts
1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine
caramels and evaporated milk in top of double boiler over low heat. Cover
and simmer until caramels are melted, stirring occasionally. Set aside,
keeping warm. 2. Combine German sweet chocolate and butter in 2 quart
saucepan. Place over low heat stirring occasionally until melted. Remove
from heat. Cool to room temperature. 3. Beat eggs until foamy using
electric mixer at high speed. Gradually add sugar, beating until mixture
is thick and lemon colored. 4. Sift together flour, baking powder and salt.
Add to egg mixture mixing well. Blend in cooled chocolate mixture and
vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6
minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into
remaining chocolate batter. Spread batter by spoonfuls over the caramel
layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan
on rack. Refridgerate before cutting into bars or squares. These brownies
are very difficult to cut if not chilled first.
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Kahlua Brownies
2 oz Chocolate, unsweetened
1/4 c Butter
1 c Flour, all purpose
1 c Sugar
2 Eggs; well beaten
1 ts Vanilla
1 tb Coffee, instant crystals
2 tb Kahlua
1/2 ts Salt
1/2 ts Baking powder
Icing
2 oz Chocolate, unsweetened; chpd
1 1/2 c Sugar
7 tb Milk
1/4 c Butter
1 tb Corn syrup, light
1/4 ts Salt
1 ts Vanilla
Topping
6 oz Chocolate chips, semi-sweet
BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350¯ F oven for 30 minutes. Cool in pan.
ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
constantly. Boil 1 minute and remove from heat. When cool, add vanilla.
Sprinkle icing over cooled brownie base and sprinkle with chocolate chips.
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Chewy Coconut Squares
1/4 c Butter
3/4 c Sugar;divided
1/2 c Flour
1/8 ts Salt
1 ts Vanilla or almond extract
1 ea Egg
1/2 cup chopped nuts
1/2 cup Coconut
Fat grams per serving: Approx. Cook Time: :35
Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and
fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F
for 10 minutes. (You may have to press it out to a thin layer.)
Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla,
egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes or till golden. While warm, cut into squares.
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