Never say no to brownies - Brownie Recipes

Discussion in 'Five Star Kitchen' started by sister herb, Dec 19, 2013.

  1. sister herb
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    Mocha Brownies

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    Servings: 20

    Ingredients

    • FOR THE BROWNIES:
    • 4 ounces, weight Unsweetened Chocolate
    • 2 sticks Butter
    • 2 cups Sugar
    • 4 whole Eggs
    • 3 teaspoons Vanilla Extract
    • 1-1/4 cup All-purpose Flour

    • FOR THE ICING:
    • 2 sticks Butter, Softened
    • 5 cups Powdered Sugar
    • 1/4 cup Cocoa Powder
    • 1/4 teaspoon Salt
    • 3 teaspoons Vanilla Extract
    • 1/2 cup Strongly Brewed Coffee, Cooled (more To Taste)

    Preparation Instructions
    Preheat the oven to 325 degrees F/160 C. Spray an 8-inch square baking pan with nonstick baking spray.


    For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.


    In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.


    Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.


    For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.


    Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into VERY SMALL squares. A little goes a long way!


    Notes


    Cook Notes: Can also serve in a bowl topped with coffee ice cream and hot fudge sauce.


    Note: Icing recipe can easily be halved.
    Bake brownies in a 9 x 13 inch pan if you want them a little thinner.


    Source: http://thepioneerwoman.com/cooking/2013/06/mocha-brownies/
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  2. sister herb
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    Double-Chocolate Brownies

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    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)
    3/4 cup all-purpose flour
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1 cup sugar
    2 large eggs
    2 teaspoons pure vanilla extract

    Cook's Note
    Store brownies in an airtight container at room temperature up to 3 days.

    Directions

    Preheat oven to 350 degrees. 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.

    Source: http://www.marthastewart.com/350030/double-chocolate-brownies?czone=food/chocolate-center/chocolate-recipes&gallery=874571&slide=350030&center=874882
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  3. sister herb
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    White Chocolate Macadamia Brownies (or maybe should say Whities ;) )

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    • 1 ounce fine-quality or premium white chocolate, chopped
    • 5 tablespoons unsalted butter, cut into pieces
    • 2 large eggs
    • 1 cup sugar
    • 1 teaspoon vanilla
    • 1 cup all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup macagamia nut, toasted lightly and chopped coarse
    • 1 cup semisweet chocolate chips

    Instructions
    1. Preheat oven to 350 degrees F/175 C. Butter and flour a 9-inch-square baking pan, shaking out excess flour.
    2. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt white chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature.
    3. In a large bowl with an electric mixer, beat eggs, sugar and vanilla until thickened and pale. Add white chocolate mixture, and beat well.
    4. Into a bowl, sift together flour, baking powder and salt and beat into chocolate mixture just until batter is combined well. Stir in nuts and chocolate chips and spread batter evenly in pan.
    5. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares.
    Source: http://farmflavor.com/white-chocolate-macadamia-brownies/
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  4. sister herb
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    Kit Kat Cream Cheese Brownies

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    Servings: 24 brownies

    Ingredients
    • 3/4 cup all purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking powder
    • 3/4 cup butter
    • 1 1/2 cups sugar
    • 3 eggs
    • 2 teaspoons vanilla
    • Kit Kat bars (4 full-size packages)
    Cream Cheese Topping
    • 8 oz package cream cheese, softened
    • 2 eggs, room temperature
    • 16 oz package confectioners sugar
    • 1 teaspoon vanilla
    Instructions
    1. Preheat oven to 350 degrees F and grease a 13 X 9 pan.
    2. Sift flour, cocoa, salt and baking powder in a medium bowl and set aside.
    3. Melt butter in the microwave in a large plastic bowl.
    4. Stir in sugar. Then stir in eggs and add vanilla until mixed.
    5. Next add the dry ingredients. Stir until combined about 50 strokes.
    6. Pour into prepared pan. Gently press 16 individual Kit Kat bars on top of the brownie batter.
    7. To make the topping, beat cream cheese with a mixer until smooth. Beat in eggs one at a time and mix until combined.
    8. Gradually add confectioners sugar and then vanilla and mix until smooth. Pour on top of brownie batter and Kit Kats.
    9. Bake for 55-60 minutes. The top will turn golden brown. You can place a sheet of aluminum foil on top of the pan for the last 10-15 minutes if the top starts to get to dark and the brownies aren’t done.
    10. Remove from oven and cool completely. Then chill in the refrigerator for a few hours or overnight before serving.

    If you like your brownies rich then these are for you.

    I’m talking chocolatey gooey goodness on the bottom, Kit Kat wafer bars in the middle and covered with a cheesecake topping to keep everything all cozy.

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    I wanted to make a Kit Kat cake the other day so I bought a bunch of candy bars. Then… I made the mistake of eating one. I put a package in the fridge because I like them cold with that extra little snap when you bite down. Then I did that again… thinking hey, I’ll just make a smaller cake. And then again… So needless to say a cake would not be happening. So I figured I needed to get rid of the rest of the candy bars before I ate them all by myself … so I thought I would hide them in a batch of brownies.

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    Because I can’t eat a whole batch right?! I’d totally have to share.

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    Look at that brownie batter.

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    It makes a perfect bed for these bars to rest on.
    Just tuck them in slightly.

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    Then they get covered up with a cream cheese topping.
    And it all goes into the oven to bake until it comes out in a big pan of perfection.
    Then after they’ve cooled and chilled in the fridge, you can cut these super sweet brownies into squares to share because they are rich. So make sure you have some chocolate lovers nearby to help you out.

    Source: http://www.bakerella.com/#7KPTY6Rm9dsQVYMu.99

    Read more at http://www.bakerella.com/#7KPTY6Rm9dsQVYMu.99
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  5. sister herb
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    Basic Brownies

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    Servings: 16 pieces (depending the size of pieces)

    Ingredients
    • 1 1/4 sticks (10 tablespoons) unsalted butter
    • 1 3/4 cups packed light brown sugar
    • 3/4 cup unsweetened cocoa powder, sifted
    • 1 cup all-purpose flour
    • 1 teaspoon baking soda
    • Pinch salt
    • 4 eggs
    • 1 teaspoon vanilla extract
    • About 6 ounces milk chocolate, chopped into small nuggety chunks (or 1 cup chips)
    • Confectioners' sugar, to dust, optional
    • Special Equipment: Aluminium foil-lined baking pan or foil pan, about 13 x 9 x 2 inches
    Directions
    It's not as if I were short of a brownie recipe or two: I have over the years made them on easy autopilot; but I am no less grateful for this everyday, no-notice version. They are less extravagant - I use cocoa powder in place of the good-quality chocolate, and stud the mixture with a newstand's or convenience store's bar or two of milk chocolate - although to taste them, you would never, never guess. They ooze with such dark elegance and deep, deep chocolatiness.

    This is the recipe you turn to when a child or colleague informs you last thing that you're expected to bake something for a bake sale tomorrow. You can just smile serenely and head for the cupboard. If you're working from a more restrained array, so are clean out of light brown sugar, and there's no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup.

    A final note or, rather, nag: when I say cocoa powder, I do mean unsweetened cocoa; do not under any circumstance ever substitute drinking chocolate.

    Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan.

    When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.

    Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.

    In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.

    Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.

    Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners' sugar. I love these gorgeously warm. But then again, I love them cold, too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top.

    Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.

    Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Thaw overnight in cool place.

    Source: http://www.foodnetwork.com/recipes/nigella-lawson/everyday-brownies-recipe.html
  6. zaman-gm
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    Salam,
    We all love to get nice/best food. specially something like chocolate.
    Jazake Allah. Sis you may present some low cost food item, that you know round the world every one are not able for every items. Lot's of poor people around us. Please don't take other way it's just a thought of mine. You are a representative of tti. Ma Sha Allah.
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  7. queenislam
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    will do for now~Alhamdulillah!
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    Assalamu'alaikum !
    masha'allah lovvvvvve all your contributions thank you sooo much for sharing those awesome recipes and cool tips sister it really come handy alhamdulillah.
    ~May Allah swt reward you for your kind thought~Amin!
    take care,~Wassalam :)
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  8. sister herb
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    Salam alaykum

    That´s a nice idea but quite difficult to do. Many food items might be cheap and easy to get in some parts of the world and in some others places same might be expensive and difficult or almost impossible to get. But I´ll try. :)
  9. MeadowDust
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    Great recipes :SMILY231: I am really thinking to copy these recipes onto Word and print them out in a book form, or make it into a recipe book form :agreed:
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  10. sister herb
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    Remember then the copyright things - if you think to speard it to others. Many of the repices has a source where they are from. If you think to make it just to yourself, there shouldn´t be any problems then.
    Last edited: Apr 14, 2014
  11. zaman-gm
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    Wa Alikum Assalam Wa Rahmatullah.
    Thanks for the reply Dear Sister. Yes it is.
  12. sister herb
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    Cheesecake Brownies

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    Brownie layer:
    • 5 tablespoons unsalted butter
    • 1/4 cup semisweet chocolate chips
    • 1 cup all-purpose flour
    • 1/3 cup unsweetened cocoa
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 large eggs, lightly beaten
    • 1 1/4 cups sugar
    • 1 teaspoon instant espresso granules dissolved in 1 tablespoon water
    • 1/2 teaspoon vanilla extract
    Cheesecake swirl:
    • 1 (8-ounce) package 1/3-less-fat cream cheese, at room temperature
    • 1/2 cup sugar
    • 1 large egg white, lightly beaten
    Preparation
    1. Preheat oven to 350 F/175 C. Coat a 9- x 13-inch baking dish with cooking spray.
    2. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir.
    3. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir until smooth. Add to dry ingredients; stir. Pour into prepared pan; smooth into even layer.
    4. For cheesecake swirl, beat cream cheese, sugar, and egg white with an electric mixer at medium-high speed. Drop by spoonfuls onto brownie layer. Draw tip of a butter knife through brownie layer to swirl.
    5. Bake 30 minutes or until a wooden pick comes out slightly damp. Cool in pan. Cut into squares.

    Note:
    Get the smooth taste of cheesecake with all of the decadence of brownies for only 140 calories per serving. Using low-fat cream cheese cuts down on calories without giving up any of the creamy taste. And the espresso granules are an easy way to add a burst flavor without unwanted calories.

    Source: http://www.health.com/health/recipe/0,,10000001871702,00.html
  13. sister herb
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    Peppermint Patty Stuffed Fudge Brownie

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    Ingredients
    brownie
    • 1 cup butter (melted)
    • 1 cup cocoa powder
    • 3 cups sugar
    • 1 teaspoon vanila
    • 4 eggs
    • 1/2 teaspoon salt
    • 1 1/2 cup flour
    • 40 peppemint patties (See Note)
    ganache
    • 12oz semi sweet chocolate chips
    • 3/4 cups whole milk (or cream)
    Directions
    Step 1
    Preheat oven to 350 F/175 C.

    brownies
    Step 2

    In a large bowl stir together melted butter and cocoa until completely combined. Mix in sugar, vanilla and salt. Stir in the eggs one at a time. Gradually add in the flour and mix just until combined.

    Step 3
    Spray a 9x13" pan and pour in half of the brownie batter. Top with an even layer of peppermint patties. Pour on the remaining brownie batter and bake for about 25 minutes or until toothpick inserted comes out clean or with fudgy crumbs. Let cool.

    Step 4
    In a medium glass bowl heat the milk (or cream) in the microwave for 1 minute or just until it starts to simmer. Pour in the chocolate chips and gently press them into the milk. Let them rest for 2 minutes then stir until smooth and pour over brownies, spreading into an even layer. Allow to cool before cutting. Cover tightly to store.

    Source: http://backforsecondsblog.com/2012/12/peppermint-patty-stuffed-fudge-brownies/#Do6xihkjTwkkkYKu.99

    Note: Recipes for homemade peppermint patties you can find from: http://turntoislam.com/community/threads/homemade-sweets.88907/ (page 1/post 11) and http://turntoislam.com/community/threads/homemade-sweets.88907/page-6 (page 6/post 109)
    or use those you find from the shop.
  14. sister herb
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    Peppermint Pattie Brownies

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    Yield:
    9-12 brownies (1 8x8 pan)
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 1.5 hours

    Ingredients:

    1/2 cup unsalted butter, melted
    1 cup granulated sugar
    2 large eggs
    2 teaspoons vanilla extract
    1/2 cup all-purpose flour
    1/3 cup unsweetened cocoa powder
    1/4 teaspoon salt
    1/4 teaspoon baking soda
    2/3 cup chocolate chips

    peppermint pattie layer

    2 cups powdered sugar
    1 1/2 tablespoons unsalted butter, softened
    3 tablespoons evaporated milk
    1/4 teaspoon vegetable oil
    1/4 teaspoon vanilla extract
    1/4 teaspoon peppermint extract

    ganache

    3.5 ounces dark chocolate, chopped
    2.5 tablespoons heavy cream

    Directions:

    Preheat oven to 350 degrees F/175 C. Grease an 8x8 baking pan with butter or nonstick spray.

    In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Spread batter in the 8x8 baking dish and bake for 25-30 minutes until set. Remove and let cool.

    While brownies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer. Beat until smooth and creamy. Pour over brownies and spread in an even layer with a spoon or spatula. Place in the refrigerator until set, about 30 minutes.

    To make ganache, heat heavy cream until warm and pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread over the top of the peppermint layer or cut brownies first and spoon over top. I love these refrigerated!


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    Source: http://www.howsweeteats.com/2012/11/peppermint-pattie-brownies/
  15. Precious Star
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    My thighs are getting fatter even as I read this.
  16. sister herb
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    Unfortunately many recipes here have kind of side effect. ;)
  17. sister herb
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    Dark Chocolate Yogurt Cake

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    serves 4-6

    3 tablespoons butter
    1/2 cup brown sugar
    1 egg
    1 teaspoon vanilla extract
    1 1/2 cups flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    3 tablespoons dark cocoa powder
    3/4 cup plain greek yogurt
    1/4 cup milk

    Preheat oven to 350 degrees F/175 C. Butter and flour (or use cocoa powder) an 8×8 cake pan.

    Cream butter and sugar together until fluffy. Beat in egg and vanilla. Add cocoa, flour, baking powder and salt and mix until combined. Add yogurt and mix until batter is smooth. Add in milk and mix until batter comes together.
    Pour into pan.

    Bake for 18-20 minutes, or until cake is set. Cake will be thin, and appear a bit spongey. Serve with fresh whipped cream and cocoa syrup.

    Note: some are saying the cake is taking longer to cook – around 25-35 minutes. Just keep an eye on it!

    Dark Cocoa Syrup


    1 cup powdered sugar
    1 tablespoon dark cocoa powder
    1 teaspoon vanilla extract
    1 teaspoon water

    Mix all ingredients until a smooth glaze forms. If mixture is too thin, add more sugar. If too thick, add more water one drop at a time.


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    I may have also slurped some of that dark cocoa syrup. I’ve now learned that life isn’t really complete without it.

    Source: http://www.howsweeteats.com/2011/04/dark-chocolate-yogurt-cake/
  18. sister herb
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    Cookie Dough Brownie Bars

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    Ingredients

    • 1 batch of fudgy brownies (See Note)

    • Cookie dough:
    • 3/4 cup (1 1/2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 3/4 cup packed light brown sugar
    • 1/4 teaspoon salt
    • 2 tablespoons milk
    • 1 1/2 teaspoons vanilla
    • 1 1/2 cup all-purpose flour
    • 1 cup miniature chocolate chips
    Instructions
    1. Prepare fudgy brownies and store in fridge while you make the cookie dough layer.
    2. Prepare cookie dough: In a large bowl, beat the butter, both types of sugar, and salt together until creamy.
    3. Add milk and vanilla, then mix until combined.
    4. Add flour and mix until just combined.
    5. Stir in mini chocolate chips.
    6. Assemble bars: scoop cookie dough on top of chilled brownies, using your clean, damp hands to spread it in an even layer on top.
    7. Optional: sprinkle extra mini chocolate chips on top.
    8. Cover and chill firm (1-2 hours and up to 2 days). Use a sharp knife to slice into squares, wiping it off in between slices. Keep refrigerated until ready to serve.
    Note: Fudgy Brownies

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    Ingredients


    • 2/3 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 2 ounces unsweetened chocolate
    • 4 ounces bittersweet (or semisweet) chocolate
    • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
    • 1 1/4 cups sugar
    • 2 teaspoons vanilla extract
    • 3 large eggs
    Instructions


    1. Preheat the oven 325 F/160 C. Line an 8" or 9" square baking pan with aluminum foil, leaving some extra hanging over the side to use to pull them out of the pan later.
    2. In a small bowl, whisk together flour, salt, and baking powder.
    3. Place a large bowl over a pan of simmering water. Place both kinds of chocolate and butter in bowl and stir until melted, then remove from heat.
    4. Whisk in sugar and vanilla.
    5. Whisk in eggs, one at a time, until fully incorporated.
    6. Continue whisking mixture until it is smooth and glossy.
    7. Add in dry ingredients and mix until just incorporated.
    8. Pour batter into prepared pan and spread into even layer.
    9. Bake for 35-45 minutes, until a toothpick comes out with wet crumbs (don't wait until it comes out clean - they will overcook).
    10. Cool brownies in pan for 5-10 minutes, then use extra aluminum foil to pull out of pan. Let cool completely, for at least 3 hours. If not serving immediately, wrap in plastic wrap and/or aluminum foil and refrigerate for up to 5 days. Otherwise, cut into squares and enjoy.
    Source: http://www.52kitchenadventures.com/2013/07/29/the-best-fudgy-brownies/

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