Preparation - 10 min | Cooking - 18 min | Yields - 24 brownies (2 dozen)

Ingredients:

Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE flour, cocoa, baking powder and salt in medium bowl.

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German Chocolate Brownies
Preparation - 5 min | Cooking - 30 min | Yields - 12 bars

A rich mixture of chocolate, coconut and pecans makes these 'German chocolate' brownies stand out from the rest.

Ingredients:

Directions:
PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.

BAKE for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

SPREAD frosting over brownies. Cut into bars.

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3/4 cup butter or margarine -- melted
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cup flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 chocolate coated peanut candy bars (2.07 oz. ea.) -- cut into 1/4" pieces
3 plain milk chocolate candy bars (1.55 ounces each) -- coarsely chopped

Directions:
In a bowl, combine butter, sugar, eggs and vanilla.

Combine flour, cocoa, baking powder and salt.

Set aside 1/4 cup. Add remaining ingredients to the egg mixture.

Mix well.

Toss peanut candy bar pieces with reserved flour mixture; stir into batter.

Transfer to a greased 13x9" baking pan.

Sprinkle with milk chocolate candy pieces.

Bake at 350 degrees for 30-35 min. or until toothpick inserted near the center comes out clean (do not overbake).

Cool on a wire rack.

Chill before cutting.

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Place oven rack in center and preheat to 350 degrees F.

Sift the flour and salt together and set aside.

Melt the butter and chocolate together in a medium saucepan over very low heat, stirring constantly, keeping a watchful eye on it ensuring the chocolate doesn't scorch (a double boiler is ideal).

 Add 1 cup of the sugar and stir for 30 seconds, then remove pan from heat and stir in vanilla.

Pour this mixture into a large bowl.

Pour in remaining cup of sugar and the eggs into your mixing bowl (you can do this by hand-held mixer, too) and whisk by hand just to combine.

 SLOWLY pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs do not set from the heat.

Whip the remaining sugar and eggs in their seperate bowl until it's thick, pale, doubled in volume (about 3 minutes).

 Using your spatula, gently fold the whipped eggs into chocolate mixture.

 When eggs are almost completely incorporated, gently fold in the flour and salt.

Pour and scrape the batter into an ungreased 9" square pan- a heavy ceramic or glass pan is ideal.

Bake for 25-28 minutes, during which time they will rise a little and top will turn dry.

Cut into the center at the 23 minute mark to check progress: They are perfect when barely set and still gooey.

 Let cool in the pan on a wire rack

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15 Minute Brownies

3/4 c Flour
1/4 ts Baking soda
1/4 ts Salt
1/3 c Butter
1/2 c Sugar
2 tb Water
12 oz Chocolate chips; semi-sweet
1 ts Vanilla
2 Eggs

Combine flour, soda and salt; set aside.

In microwave-safe mixing bowl, combine butter, sugar and water. Cook for 2 minutes at 100% power, stirring after 1 minute. Remove from oven.Add 1 cup chocolate chips and vanilla and stir until smooth and chips are melted.

Add eggs, one at a time, beating after each addition. Blend in flour mixture and stir in remaining chocolate chips.

Pour into an 8 or 9 inch microwave-safe baking pan. Place a saucer, upside down, in the microwave and put baking pan on top of saucer.

Cook at 70% power for 10 minutes turning after 5 minutes.

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 Not-So-Sinful Brownies

Serving Size  : 24   


  
   1/4  cup         Vegetable oil
   3                   Squares unsweet chocolate
   1 1/4  cups     Granulated sugar
   1/2  cup         Applesauce
   4                   Egg whites or -- 2 eggs, slightly beaten
   1 tsp              Vanilla
   1 cup             QUAKER Oats uncooked -- (quick or old fashion)
   1 cup             All-purpose flour
   1 tsp              Baking powder
   1/4 tsp           Salt (optl)
   1 tbsp            Powdered sugar

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Heat oven to 250  F.
Lightly spray bottom only of 13 x 9-inch baking pan with no-stick cooking spray.
In large saucepan, melt oil and chocolate over low heat, stirring frequently.
Remove from heat.
Stir in granulated sugar and applesauce until sugar is dissolved. 
Stir in egg whites and vanilla until completely blended. 
Add combined oats, flour, baking powder and salt;  mix well. 
Spread evenly into prepared pan.
Bake 22 to 25 minutes or until edges pull away from sides of pan.
Cool completely.
Sprinkle with powdered sugar just before serving.

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Best Chocolate Syrup brownies

 1/2 c butter

1 c. sugar

3 eggs

dash salt

 1c. All purpose flour

3/4c. Chocolate flavored syrup, canned

2 teaspoons vanilla extract

 3/4 c.chopped walnuts or pecans, pecans or walnuts for garnish.

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 In a bowl mix, cream together butter, sugar, and eggs, until very creamy and well blended.

Add salt, stir in flour, mixing well to blend,add chocolate syrup, vanilla, and chopped nuts.

Turn mixture into well greased and lightly floured 9 inch square pan.

 Smooth top.

Bake at 350 degrees for about 35 minutes or until a stick inserted near center comes out clean.

 Cool in pan on wire rack, but loosen cake at edges.

Cut into squares, Garnish with nut halves or dust with powdered sugar.

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Noah's Ark Brownies

1 lb Butter

3/4 lb Semisweet chocolate

3 c Flour (minus 6 Tbsp.)

2 1/4 tsp Vanilla

 7 Eggs

 4 c Sugar

4 c Walnuts; chopped

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Preheat oven to 350~.

Over low heat, melt butter and chocolate.

Remove from heat.

Stir in flour and vanilla.

 With mixer, whip eggs and sugar until mixture resembles a yellow ribbon.

Blend in chocolate mixture on slow speed.

 Stir in walnuts.

Spread batter into a greased 9x13" and a greased 8" square pan.

 Bake 35 minutes for large pan: 30 minutes for small pan.

Makes 3 1/2 dozen.

 Noah's Ark is a popular restaurant in the St. Louis area.

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Brownie Delights

50g plain flour

30g butter

 30g sugar

 2 eggs

 15g cherries

15g chopped nuts

100g chocolate!

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 Whisk eggs till fluffy, add flour sugar.

 Melt butter and chocolate in pan and add to the mixture.

When mixed add nuts and cherries also.

 Bake in a non-grease tray in the oven for 20-30 minutes at 190 degrees or gas mark 5.

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Katherine Hepburn's Brownies 

1 stick butter

2 squares unsweetened chocolate

 1 c sugar

 2 eggs

 1/2 tsp vanilla

 1/4 c all-purpose flour

1/2 tsp salt

1 c walnuts,chopped (optional)

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 Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

 Stir in 1 cup sugar, add 2 eggs and 1/2 tsp. vanilla, and beat the mixture well.

 Stir in 1/4 cup all-purpose flour and 1/2 tsp. salt.

(In the original recipe, 1 cup chopped walnuts is added here as well.)

Bake the brownies in a buttered and floured 8-inch-square pan at 325 degrees F. for about 40 minutes.

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Double Chocolate Brownies 

1 cup sugar

 1 teaspoon vanilla

1/2 cup flour

 1/4 teaspoon baking powder

2 eggs beaten

1/3 cup unsettled cocoa

1/4 salt

1/2 cup chopped nuts

1/3 cup semisweet chocolate chips

1/2 cup vegetable oil

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 Blend the the sugar, oil, and vanilla in a mixing bowl.

In another bowl, beat the eggs and add them to the sugar mixture.

Beat well.

Combine the flour, cocoa, baking soda, baking powder and salt.

Gradually add the flour mixture to the eggs mixture.

Add the nuts and the chocolate bits.

Spread evenly into a greased pan.

 Bake at 350 degrees for 30 minutes or until the mixture starts to come away from the sides of the pan.

Let cool thoroughly before cutting.

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Brownies in the Round

makes 16 wedges

Prep time: 30 minutes plus baking & cooling time

2 ounces unsweetened chocolate

 6 ounces Godiva Dark Chocolate, coarsely chopped

 3 ounces Godiva Milk Chocolate, coarsely chopped

3/4 cup all-purpose flour

1/8 teaspoon salt

 8 tablespoons (1 stick) unsalted butter, softened

 1 cup packed dark brown sugar

 2 large eggs

1 1/2 teaspoons vanilla extract

1 cup small pecan halves

3 ounces Godiva Ivory Chocolate, coarsely chopped

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 Position a rack in the center of the oven and preheat to 325 degrees(F).

Spray a 12" pizza pan with nonstick cooking spray.

Place unsweetened chocolate in small microwave-safe cup.

Microwave at MEDIUM (50%) for 1 minute.

 Stir until smooth and let cool at room temperature.

 In a small bowl, using a wire whisk, stir together the flour and salt.

In a large bowl, using a handheld electric mixer set at medium speed, beat the butter and brown sugar for 1 to 2 minutes, until the mixture is light in texture and beige in color.

One at a time, beat in the eggs, mixing well after each addition.

Beat in the melted chocolate and vanilla until blended.

At low speed, beat in the flour mixture just until combined.

Using a rubber spatula, fold in half of the dark chocolate, milk chocolate and half of the pecans.

 Scrape the batter into the prepared pan and using a spatula, evenly smooth the surface.

 Sprinkle the surface with the remaining chocolate and pecans.

 Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted 2 inches away from the center comes out clean.

Transfer the pan to a wire rack to cool.

Melt the white chocolate and drizzle immediately over top of brownies, using a fork or spoon.

Cut into wedges to serve.

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1 - 14 oz. package caramels

2/3 cup sweetened condensed milk, divided (not evaporated milk!)

1 German chocolate cake mix

3/4 cup butter or margarine, melted

1 cup chopped nuts (I like to use peanuts)

1 cup milk chocolate chips

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Melt caramels and 1/3 cup of the condensed milk over hot water in a double boiler; keep warm.

Combine cake mix, margarine, nuts and remaining 1/3 cup of condensed milk in a large bowl. Stir mixture thoroughly until crumbly. Press half of the dough evenly into a well-greased 9x13 baking pan. Bake at 350 degrees for approximately 5-6 minutes. Remove from oven and allow to cool slightly.

Sprinkle chocolate chips evenly over baked dough and spread melted caramel mixture on top, working quickly with broad spatula. Crumble remaining half of dough over caramel layer and press lightly with spoon.

Return to oven and bake at 350 degrees for 14-18 minutes until top is set and mixture pulls away from sides of pan. Cool pan on wire rack about 30 minutes, then refrigerate until firm.

Cut into squares to make 24 brownies.

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Chocolate Cinnamon-Walnut Brownies with Chocolate Ganache

(Plan ahead the brownies have to chill for 2 or more hours for the ganache to set properly.) I have also added in a handful(didn't measure)of mini chocolate chips to the batter along with the nuts, but that is optional.

16 servings

BROWNIES:

1/2 c flour

1 1/2 tsp cinnamon

1/8 tsp salt

6 oz. semi-sweet chocolate

3/4 c butter, softened(No margarine)

4 lg.eggs

1 c sugar

2 tsp vanilla

1 1/2 c chopped walnuts

GANACHE:

6 oz. semi-sweet chocolate

3 tbsp butter

3 tbsp whipping cream(unwhipped)

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Set oven to 350 degrees F.

Set oven rack to second lowest position.

Butter and lightly dust with flour, an 8x8 inch baking dish(preferably metal).

FOR BROWNIES;

Mix the flour, cinnamon and salt in a small bowl.

On top of a double boiler with simmering water stir chocolate and butter until melted and smooth.

Turn off heat and let the chocolate stand over the water.

Using an electric mixer, beat eggs, vanilla and sugar in a large bowl until mixture thickens (about 5 minutes).

Stir in flour mixture in two additions, blending well after each addition.

Gradually add in warm chocolate into mixture, beating until just combined.

Stir in walnuts.

Pour batter into prepared pan, and bake for about 35 minutes (might take more or less time), or until top is set, and a toothpick or cake tester inserted in the middle comes out with moist crumbs on it.

Cool completely in pan on a rack.

FOR GANACHE:

Whisk all ingredients in a small saucepan over medium low heat until melted and smooth.

Pour evenly over top of brownies.

Chill brownies until ganache is set(about 2 hours).

Store covered in the refrigerator.

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Texas Brownies 

Serves: 48

 ---------BROWNIE ---------

3 1/2 c Unsifted powdered sugar

1/4 c Milk

2  tbsp Dark cocoa

1/2 c Butter or margarine

---------FROSTING ---------

1  tsp Vanilla

1  tsp Baking soda

2  Eggs

1/2 c Buttermilk*

1/4 c Dark , unsweetened cocoa

1  c Strong brewed coffee

1/2 c Shortening

1/2 c Butter or margarine

2  c Granulated sugar

2  c All-purpose flour

1  tsp Vanilla

Instructions:
1.In a large mixing bowl, combine the flour and sugar.
2.In heavy saucepan, combine butter, shortening, coffee and cocoa.
Stir and heat to boiling.
3.Pour boiling mixture over the flour and sugar in the bowl.
Add the buttermilk, eggs, baking soda and vanilla.
4.Mix well, using a wooden spoon or high speed on electric mixer.
5.Pour into a well buttered 17 1/2"-by-11" jelly roll pan.
6.Bake at 400 degrees F for 20 minutes or until brownies test done in the center.
7.While brownies bake, prepare the frosting.
In a saucepan, combine the butter cocoa and milk.
Heat to boiling, stirring constantly.
8.Mix in the powdered sugar and vanilla until frosting is smooth.
9.Pour warm frosting over brownies as soon as you take them out of the oven.
Cool.
Cut into 48 squares.
*If buttermilk is not available, substitute 2 teaspoon vinegar or lemon juice mixed into 1/2 cup milk.

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Nutella Cheesecake Brownies

Ingredients for brownie layer:
10 tbsp butter (5 ounces) unsalted butter, melted and slightly cooled
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder

Ingredients for cheesecake layer:
8 ounces cream cheese, softened at room temp.
3 tbsp granulated sugar
2 large eggs
1/3 cup Nutella

Preheat oven to 325F. Line a 9x9 inch square pan with parchment.

To make the brownie layer...
Combine butter, Nutella, eggs, and sugar in a large bowl and mix well. Sift in flour and cocoa powder and mix until well combined. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.

To make the cheesecake layer...
Mix the cream cheese, sugar, eggs and Nutella until well combined. Pour over your brownie batter.

Bake at 325F until the cheesecake looks set, about 40-45 minutes.

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Fudgy Caramel Brownies
Preparation - 15 min | Cooking - 25 min | Yields - 24 brownies (2 dozen)

Caramel and nut topping make this brownie special!

Ingredients:

Directions:
PREHEAT oven to 350º F. Grease a 13 x 9-inch baking pan.

MELT 1 cup chunks and butter in large, heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat; stir in eggs. Add flour, sugar, vanilla extract and baking soda; stir well.

SPREAD batter into prepared baking pan; sprinkle with remaining chunks and nuts.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.

MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Drizzle over warm brownies. Cool in pan on wire rack. Cut into bars.

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SERVES 12 />

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PREHEAT oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.

HEAT 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.

BEAT eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.

BAKE for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.

PLACE cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

SPREAD ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.

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