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  • Best Ever Chewy Brownies

    How to make Best Ever Chewy Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 15 minutes

    Cook: 30 minutes

    Ingredients

    1 1/4 cups (249 grams) granulated sugar
    5 tablespoons (71 grams) unsalted butter
    2 large eggs plus 1 egg yolk, cold
    1 teaspoon vanilla extract
    3/4 cup (75 grams) unsweetened cocoa powder
    1/3 cup vegetable oil
    1/2 cup (63 grams) all-purpose flour
    1/8 teaspoon baking soda
    1 tablespoon cornstarch
    1/4 teaspoon salt
    3/4 cup (128 grams) semisweet chocolate chips

    Directions

    Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray.

    In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.

    With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.

    Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.

    Brownies can be stored in an airtight container at room temperature for up to 3 days.

  • Walnut Fudge Brownies

    How to make Walnut Fudge Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 15 minutes

    Cook: 35 minutes

    Ingredients

    10 tablespoons (142 grams) unsalted butter
    4 ounces bittersweet chocolate, chopped
    1 cup (200 grams) granulated sugar
    1/3 cup (67 grams) packed light brown sugar
    2/3 cup (66 grams) unsweetened cocoa powder, sifted
    1/2 teaspoon vanilla extract
    2 large eggs plus 1 egg yolk
    2/3 cup (85 grams) all-purpose flour
    1 tablespoon cornstarch
    1/4 teaspoon salt
    3/4 cup (80 grams) chopped California walnuts

    Directions

    Preheat the oven to 325°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.

    In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second bursts, stirring between each burst, until the chocolate is melted and smooth.

    Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, and egg yolk. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Fold in the walnuts. Batter will be thick.

    Pour into the prepared pan and bake for 35 minutes, or until a cake tester inserted into the center comes out with just a few moist crumbs attached.

    Let cool completely in the pan before cutting into squares and serving. The brownies can be stored in an airtight container at room temperature for 4 days, or in the fridge for 1 week.

  • Funfetti Cookie Dough Chocolate Brownies

    How to make Funfetti Cookie Dough Chocolate Brownies

    Yield: 9-12 brownies

    Prep Time: 45 minutes

    Cook: 45 minutes

    Ingredients

    Chocolate brownie

    1/2 cup or 1 stick (115 grams) unsalted butter, chopped
    1 and 1/3 cup (200 grams) good quality semi-sweet or dark chocolate, pieces
    1/2 cup (100 grams) granulated or caster sugar
    1/2 cup (90 grams) brown sugar
    1 teaspoon vanilla extract
    3 large eggs
    2/3 cup (85 grams) all-purpose or plain flour

    Funfetti cookie dough

    1/2 cup or 1 stick (115 grams) unsalted butter, room temperature
    1/2 cup (90 grams) brown sugar
    1/4 cup (50 grams) granulated or caster sugar
    1 teaspoon vanilla extract
    1 cup (140 grams) all-purpose or plain flour
    2-3 tablespoon milk
    1/2 cup (75 grams) milk chocolate chips
    1/2 cup (70 grams) funfetti sprinkles, plus extra for decorating
    2/3 cups (100 grams) semi-sweet or dark chocolate, pieces

    Directions

    Grease and line a square 8 inch baking tin with parchment paper, ensuring two sides of the paper overhang. Put the butter and chocolate in a heatproof bowl and place on top of a medium saucepan that is filled with a small amount of water. You need to ensure the bottom of the bowl will not touch the water below. Place the saucepan on the stove on a medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.

    Preheat the oven to 320 F (160 C). Next, add the sugar and vanilla to the chocolate mixture and beat with an electric mixer until combined. Add the eggs, one at a time and beat again. Sift in the flour and stir until the mixture is smooth. Pour the brownie batter into your prepared tin and place in the oven. Bake the brownie for approximately 35-40 minutes. The brownie should have a nice cracked top and no longer wobble in the middle. Leave to cool completely.

    To make the cookie dough, add the softened butter and sugars to a large mixing bowl and beat with an electric mixer until pale and creamy. Add the vanilla and beat again. Sift in the flour and add the milk and stir until a soft cookie dough forms. Add in your chocolate chips and sprinkles and stir through. Then place the cookie dough on top of your brownie and spread it out as evenly as possible.

    Finally, melt your chocolate in the microwave, stirring in-between 20 second bursts, until just melted and pour oven the top. Add extra sprinkles. Pop into the fridge for 15 minutes to set, then cut and serve.

  • Rocky Road Brownies

    How to make Rocky Road Brownies

    Yield: 20

    Prep Time: 15 minutes

    Cook: 35 minutes

    Ingredients

    For the Brownie:

    2 cups sugar
    2/3 cup cocoa powder
    1 cup butter, melted
    4 large eggs
    2 teaspoons vanilla
    1 1/2 cup flour
    1/2 teaspoon salt
    2/3 cup chocolate chips

    For the Topping:

    1 (10 ounce, about 5 cups) bag mini marshmallows
    3/4 cup almonds, roughly chopped
    1/2 cup chocolate chips

    For the Frosting:

    1/4 cup butter. melted
    3/4 cup powdered sugar
    3 tablespoons cocoa powder
    2 tablespoons whipping cream

    Directions

    For the Brownie:

    Preheat oven to 350 degrees F. Grease a 9×13 pan.

    In a large mixing bowl, mix sugar and cocoa powder together. Mix in the melted butter, eggs, and vanilla until smooth. Add the flour and salt and mix until just combined. Folding the chocolate chips and then spread into the greased pan. Bake for 32 minutes.

    For the Topping:

    Top brownies with marshmallows, almonds, and chocolate chips. Bake for 3-4 more minutes until marshmallows start to expand.

    For the Frosting:

    Mix frosting ingredients together until smooth. Drizzle over the warm brownies. Let brownies cool completely before cutting.

  • The Best Peanut Butter Brownies

    How to make The Best Peanut Butter Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 15 minutes

    Cook: 40 minutes

    Ingredients

    1 cup (6 ounces) semisweet chocolate chips
    1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
    1/2 cup peanut butter
    4 ounces unsweetened chocolate, chopped
    1 1/2 cups granulated sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (3.3 ounces) all-purpose flour
    1/4 teaspoon fine sea salt
    9 full-size peanut butter cups

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine the chocolate chips, butter, peanut butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.

    Pour half the batter into the prepared baking pan. Place the peanut butter cups on top then cover with the remaining batter. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake. Let cool to room temperature. Serve at room temperature.

  • Nutella Brownies

    How to make Nutella Brownies

    Yield: 9 large or 16 small brownies

    Prep Time: 20 minutes

    Cook: 1 hour

    The Nutella flavor is slightly muted with baking. To punch it up, feel free to add a tablespoon of Frangelico to the batter or a cup of toasted chopped hazelnuts if you want a bit of crunch.

    Ingredients

    1 cup (170 grams) semisweet chocolate chips
    1 1/2 sticks (170 grams) unsalted butter, cut into pieces
    4 ounces (113 grams) unsweetened chocolate, chopped
    1 1/4 cups (245 grams) granulated sugar
    1/2 cup (150 grams) Nutella
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (96 grams) all-purpose flour
    1/4 cup unsweetened (25 grams) cocoa powder
    1/4 teaspoon fine sea salt

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. Stir in the Nutella.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour, cocoa, and salt, folding gently until combined.

    Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake, you want to err on the side of underbaking. Let cool to room temperature. Serve at room temperature, warmed, or chilled.

  • How to make Cookie Butter Brownie Ice Cream Sandwiches

    Yield: 12 sandwiches

    Prep Time: 20 minutes

    Cook: 3 hours 28 minutes

    Ingredients

    1 batch Cookie Butter Ice Cream
    12 oz semisweet chocolate
    7 tablespoons unsalted butter
    1 cup granulated sugar
    1 1/2 teaspoons vanilla
    3 large eggs
    1/3 cup (1.5 ounces) all purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon fine salt

    Directions

    Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.

    In a microwave-safe bowl combine the chocolate and butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth.

    In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs and vanilla on medium high for about 3 minutes, or until pale yellow and ribbony. Add in the melted chocolate and fold with a rubber spatula until combined. Add in the flour, baking, powder, and salt and stir until just combined and the flour has disappeared. The dough will be more like batter in consistency.

    Let rest for about five minutes and then scoop dough onto prepared baking sheet about three inches apart. Bake for 8 minutes.

    Let the cookies cool for 5 minutes before removing with a thin spatula to a wire rack to cool completely. Freeze the cookies until completely firm, at least 1 hour. The cookies can be stored in airtight containers in the freezer for up to 1 month.

    To assemble, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Sprinkle the sandwich with a pinch of ground cinnamon, if desired. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze for at least 2 hours before serving.

    To store, wrap each sandwich in plastic and place in an airtight container. Store for up to 2 weeks in the freezer. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.

  • How to make Chocolate Brownie Peanut Butter Swirl Ice Cream

    Yield: about 8 cups

    Prep Time: 15 minutes

    Cook: 3 hours 45 minutes

    Ingredients

    Peanut butter fudge swirl:

    1/4 cup plus 2 tablespoons heavy cream
    1 tablespoon unsalted butter
    1/4 cup granulated sugar
    2 tablespoons packed light brown sugar
    3 tablespoons creamy peanut butter
    1/2 cup (3 ounces) semisweet chocolate chips
    1/8 teaspoon fine salt
    1/2 teaspoon vanilla extract

    For the ice cream:

    1 cup cocoa powder, sifted
    2/3 cup granulated sugar
    1/2 cup packed brown sugar
    1/4 teaspoon salt
    1 1/3 cups whole milk
    3 cups heavy cream
    2 teaspoons pure vanilla extract

    2 cups brownie chunks

    Directions

    To make the fudge swirl:

    Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in the peanut butter and chocolate chips. Let stand for 4 to 5 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

    For the ice cream:

    In a medium bowl, whisk the cocoa, sugars, and salt. Add in the milk and using a hand mixer on low speed, beat to combine so everything is fully dissolved. Stir in the heavy cream, and vanilla. If mixture is very cold, move onto churning in the ice cream maker. If not, refrigerate, covered, until well chilled, 2 hours or overnight.

    Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last five minutes of churning, add in the brownie chunks. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving. If the ice cream becomes too frozen to easily scoop, let it stand at room temperature for 5 to 10 minutes before scooping.

  • Coconut Oil Brownies

    How to make Coconut Oil Brownies

    Yield: 16 brownies

    Prep Time: 15 minutes

    Cook: 50 minutes

    Ingredients

    4 ounces (113 grams) bittersweet chocolate
    1 cup (209 grams) virgin coconut oil, measured solid
    1 cup granulated sugar
    1 cup packed light brown sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (96 grams) all-purpose flour
    1 cup (80 grams) unsweetened cocoa powder
    1/2 teaspoon salt
    1/2 teaspoon baking soda

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.

    In a large heatsafe bowl combine the chocolate and coconut oil and microwave in 30 second bursts until melted and smooth. Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla. Add the flour, cocoa powder, salt, and baking soda and stir until just combined. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.

    Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut chilled. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

  • Lava Brownies

    How to make Lava Brownies

    Yield: 6 lava brownies

    Prep Time: 20 minutes

    Cook: 1 hour 45 minutes

    This recipe can be halved, use 1 large egg plus 1 egg yolk in the brownie batter. See this handy guide for halving recipes. You can also make these in ramekins, though you made need to adjust the baking time depending on the size of the ramekins.

    Ingredients

    For the chocolate lava:

    1 cup semisweet chocolate chips
    1/3 cup heavy cream
    1 tablespoon unsalted butter

    For the brownies:

    1 cup semisweet chocolate chips
    1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
    4 ounces unsweetened chocolate, chopped
    1 1/2 cups granulated sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (94 grams) all-purpose flour
    1/4 teaspoon fine sea salt
    Fresh raspberries, for serving

    Directions

    For the chocolate lava:

    In a small saucepan combine the lava ingredients. Stir over low heat until melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze for 1 hour, or until fudge-like consistency. Divide into 6 equal portions and roll into balls. Place in the freezer until ready to use.

    For the brownies:

    Preheat the oven to 350°F. Generously grease a 6-cup jumbo muffin tin.

    In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.

    Divide the batter among the prepared cups. Place a ball of chocolate into the center of each cup, pressing down slightly to cover with batter.

    MAKE AHEAD: At this point the unbaked brownies can be covered and refrigerated for up to 24 hours. Bring to room temperature before baking.

    Bake for about 25 minutes, or until the brownie is cooked through but the lava is still molten. Let cool 3 to 5 minutes before turning out onto a wire wrack and serving on individual plates. Serve immediately, with raspberries. Brownies can be reheated in the microwave to serve later, but at best served just after baking.

  • How to make Cosmic Brownies

    Yield: 16 brownies

    Prep Time: 15 minutes

    Cook: 1 hour 15 minutes

    Ingredients

    For the brownies:

    10 tablespoons (5 ounces or 142 grams) unsalted butter
    1 cup granulated sugar
    1/3 cup packed light brown sugar
    3/4 cup plus 2 tablespoons (3.12 ounces or 88.4 grams) unsweetened cocoa powder, sifted
    1/2 teaspoon vanilla extract
    2 large eggs plus 1 egg yolk
    1 tablespoon corn syrup
    2/3 cup (3 ounces or 85 grams) all-purpose flour
    1 tablespoon cornstarch
    1/4 teaspoon salt

    For the frosting:

    1 1/2 cups semisweet chocolate chips
    1/2 cup heavy cream
    Wilton Rainbow Chip Crunch or mini M&M’s, sprinkles, or other candy

    Directions

    To make the brownies:

    Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.

    In a large microwave-safe bowl, melt the butter for about 90 seconds on high power. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs and egg yolk, and corn syrup. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Pour into the prepared pan and bake for 25 minutes. Let cool completely in the pan.

    To make the frosting:

    Place the cream in a small microwave-safe bowl and microwave on high for 1 minute. Add in the chocolate chips. Let stand for 3 minutes before stirring until smooth. Pour over the cooled brownies and smooth evenly. Sprinkle with the Rainbow Crunch Chips. Refrigerate for 1 to 2 hours, or until the frosting is set, before cutting.

    Brownies can be stored in an airtight container for 4 days at room temperature and for 1 week in the fridge. Brownies are best served chilled.

  • Mocha Brownie Ice Cream Pie

    How to make Mocha Brownie Ice Cream Pie

    Yield: 10 servings

    Prep Time: 15 minutes

    Cook: 3 hours

    The corn syrup in the ice cream helps keep it soft and creamy. Feel free to omit it if you need to. The Kahlua in the ice cream helps add flavor and keep it soft and creamy. Again, feel free to omit if you need to.

    Ingredients

    For the brownie:

    1 stick (4 ounces) unsalted butter, melted
    1 cup granulated sugar
    1 cup (3.5 ounces) unsweetened natural cocoa powder
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    2 large eggs
    1/2 cup (2.25 ounces) all-purpose flour

    For the chocolate ganache:

    1/2 cup heavy cream
    4 ounces semisweet chocolate, chopped
    1 tablespoon unsalted butter

    For the espresso ice cream:

    2 cups heavy cream, chilled
    1 cup whole milk, chilled
    3/4 cup granulated sugar
    1/4 teaspoon fine salt
    1 tablespoon corn syrup (optional)
    1/2 teaspoon vanilla extract
    2 tablespoons instant espresso powder
    1 tablespoons Kahlua (optional)

    For topping:

    Toffee bits

    Directions

    For the brownie:

    Preheat the oven to 325°F. Place a piece of parchment paper on the removeable bottom of a 9-inch springform pan and close the pan over the parchment, allowing the excess to hang out. Spray with nonstick cooking spray.

    In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, the mixture will be thick. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well combined. Add the flour and stir again until very well combined. Spread evenly into the prepared pan.

    Bake for 25 minutes, or until just a toothpick inserted into the center comes out with moist crumbs still attached. Let cool to room temperature then place in the freezer until ready to use.

    For the ganache:

    Microwave the cream in a glass measuring cup for 40 seconds. Add the chocolate and butter and let stand for 1 minute. Stir until smooth. Let cool until thickened. Pour over the brownie in one even layer then return the pan to the freezer.

    For the espresso ice cream:

    In a large bowl, whisk together all the ice cream ingredients except the Kahlua. Pour into an ice cream maker and freeze according to the manufacturer’s directions, until the consistency of soft-serve. Add the Kahlua during the last minutes of churning.

    Immediately pour the ice cream into the pan over the brownie and ganache layers. Top with toffee bits, cover with plastic wrap, and freeze until firmed, at least 2 hours or up to 1 week, before serving.

  • Ultimate Gooey Brownies

    How to make Ultimate Gooey Brownies

    Yield: 16 brownies

    Prep Time: 10 minutes

    Cook: 1 hour

    Due to several readers experiencing issues with the brownies not baking or setting properly, I’ve added to the recipe an extra baking step to ensure that bottom layer will set and I’ve also slightly reduced the amount of condensed milk.

    Ingredients

    2 cups semisweet chocolate chips, divided
    1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
    4 ounces unsweetened chocolate, chopped
    1 1/2 cups granulated sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 teaspoon fine sea salt
    3/4 cup sweetened condensed milk

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine 1 cup chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour half of the batter into the prepared baking pan. Bake for 10 minutes.

    Sprinkle with the remaining cup of chocolate chips and pour the sweetened condensed milk over the top. Pour the remaining batter over. Return to oven and bake for about 35 minutes, or until a tester comes out with moist crumbs still attached. Do not overbake. Let cool to room temperature then place in the fridge to chill. The brownies are easiest to cut when chilled and can be served chilled, at room temperature, or warmed in the microwave.

  • Ultimate Brownies

    How to make Ultimate Brownies

    Yield: 9 large brownies

    Prep Time: 15 min

    Cook: 35 minutes

    Ingredients

    1 cup (170 grams) semisweet chocolate chips
    1 1/2 sticks (170 grams) unsalted butter, cut into pieces
    4 ounces (113 grams) high quality unsweetened chocolate, chopped
    1 1/2 cups (300 grams) granulated sugar
    3 large eggs plus 1 egg yolk
    1 teaspoon vanilla extract
    3/4 cup (94 grams) all-purpose flour
    1/4 teaspoon fine sea salt

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract.

    Using a rubber spatula, gently stir in the cooled chocolate mixture. Gently fold in the flour and salt until combined.

    Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake.

    Let cool completely to room temperature, the brownies need to set before cutting into. Serve at room temperature or chilled.

    Recipe by Tessa of Handle the Heat

  • Skinny Brownies

    How to make Skinny Brownies

    Yield: 16 brownies

    Prep Time: 10 minutes

    Cook: 1 hour 5 minutes

    Ingredients

    2/3 cup pure maple syrup
    2/3 cup unsweetened natural cocoa powder
    1/2 cup white whole wheat flour
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon fine salt
    1/2 cup unsweetened applesauce
    3 tablespoons organic virgin coconut oil
    1 large egg, at room temperature
    1 teaspoon vanilla extract
    1/2 cup semisweet chocolate chunks

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray generously with nonstick cooking spray.

    Place the maple syrup in a deep small microwave-safe bowl and microwave on high for 30 seconds, or until warmed. Microwave for 15 seconds longer if using refrigerated maple syrup. Whisk in the cocoa powder and let cool.

    In a small bowl whisk together the flour, baking powder, baking soda, and salt.

    In a large bowl whisk the applesauce, coconut oil, egg, and vanilla. Add maple mixture and whisk until smooth. Add the flour mixture and stir just until incorporated. Stir in the chocolate chunks.

    Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes, a toothpick inserted into the center should come out with moist crumbs still attached. Cool in the pan on a wire rack to room temperature. Chill in the fridge for 30 minutes before slicing into 16 squares. Store in an airtight container in the fridge for up to 5 days.

    Adapted from Jillian Michaels

  • Homemade Cookie Dough Brownie Bombs

    How to make Homemade Cookie Dough Brownie Bombs

    Yield: 30-32 bombs

    Prep Time: 1 hour

    Cook: 3 hours

    Ingredients

    For the cookie dough:
    1 stick (4 ounces) unsalted butter, at room temperature
    1/2 cup lightly packed light brown sugar
    2 tablespoons granulated sugar
    1 tablespoon milk (any kind)
    1/2 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1/8 teaspoon fine salt
    3/4 cup miniature chocolate chips

    For the brownies:
    1 stick unsalted butter, melted
    1 cup granulated sugar
    1 cup unsweetened natural cocoa powder
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    2 large eggs
    1/2 cup all-purpose flour

    For the chocolate coating:
    16 ounces semisweet chocolate, chopped
    4 teaspoons coconut oil

    Directions

    For the cookie dough:
    In the bowl of an electric mixer beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined and fluffy. Add in the milk and vanilla. On low speed gradually add the flour and salt. Stir in the miniature chocolate chips.

    Scoop the dough into 2 teaspoon-sized balls and place on a parchment lined baking sheet. Freeze for an hour, or until firm.

    For the brownies:
    Meanwhile, make the brownies. Preheat the oven to 325°F. Line an 8×8-inch pan with foil, leaving an overhang.

    In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.

    Bake for 20 minutes, or until cooked through but still very moist and fudgy. Let cool.

    To assemble:
    Cut the brownies into 1-inch squares. Flatten a square with the palm of your hand. Place a cookie dough ball into the middle of the flattened brownie and wrap the brownie around the cookie dough ball. Don’t worry if it’s not perfect, just try to get as much of a round shape as possible, rolling the ball between your palms. Repeat with the remaining brownie and cookie pieces. Freeze the balls for 30 minutes.

    For the chocolate coating:
    Combine the chopped chocolate and coconut oil in a microwave-safe bowl and microwave on high for 1 minute. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is melted.

    Dip each brownie ball into the chocolate to coat completely. Allow the excess to drip off then return to the baking sheet. Refrigerate for at least 10 minutes, or until set. Store in an airtight container in the fridge.

    Adapted from The Domestic Rebel

  • Brownie Bottom Cookie Dough Cheesecake Bars

    How to make Brownie Bottom Cookie Dough Cheesecake Bars

    Yield: 12 bars

    Ingredients

    For the brownies:

    1 stick unsalted butter, melted
    1 cup granulated sugar
    1 cup unsweetened natural cocoa powder
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    2 large eggs
    1/2 cup all-purpose flour

    For the cookie dough:

    4 tablespoons unsalted butter, at room temperature
    1/3 cup packed light brown sugar
    1/4 cup granulated sugar
    1/4 teaspoon salt
    1 teaspoon vanilla
    2 tablespoons milk
    3/4 cup all purpose flour
    1/2 cup miniature semisweet chocolate chips

    For the cheesecake filling:

    2 (8 ounce) packages cream cheese, at room temperature
    1/2 cup granulated sugar
    2 large eggs
    1 tablespoons all-purpose flour
    1/4 teaspoon salt

    Directions

    For the brownies:

    Preheat the oven to 325°F. Line an 8×8-inch pan with foil, leaving an overhang.

    In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.

    Bake for 15 minutes, or until just starting to set but not fully cooked. Let cool to room temperature then place in the fridge to chill until ready to use. Maintain 325°F oven temperature if baking cheesecake layer immediately.

    For the cookie dough:

    In a large bowl, use an electric mixer to beat the butter, brown sugar, granulated sugar, salt, vanilla, and milk until smooth, about 2 minutes. On low speed gradually add the flour and beat until combined. Mix in the chocolate chips. Set aside.

    For the cheesecake:

    In a large bowl, use an electric mixer to beat the cream cheese and sugar until well combined and smooth. Beat in the eggs, flour, and salt just until incorporated. Pour the cheesecake batter over the brownie. Scoop out balls of cookie dough and flatten with your hands before placing over the cheesecake batter to cover all the batter.

    Bake at 325°F for about 50 minutes, or until the cheesecake is set and the cookie dough is barely golden but dry. Cool to room temperature before refrigerating for at least 2 hours to chill. Cut into 12 bars before serving. Bars can be stored in an airtight container in the fridge for up to 3 days.

    Recipe by Tessa of Handle the Heat

  • Brownie Butterscotch Trifles

    How to make Brownie Butterscotch Trifles

    Yield: 8 servings

    Ingredients

    For the butterscotch pudding:
    4 tablespoons (2 ounces) butter
    1 cup packed brown sugar
    1/2 teaspoon sea salt
    3 tablespoons cornstarch
    2 1/2 cups whole milk, divided
    2 large eggs
    1 teaspoon vanilla

    1 batch classic brownies

    For the whipped cream:
    1 cup heavy cream
    1/4 cup powdered sugar
    1/2 teaspoon vanilla

    Directions

    In a medium saucepan set over medium heat, melt the butter. Add the sugar and salt and stir until combined. Remove from heat.

    In a small bowl, whisk the cornstarch with about 1/4 of the milk until very smooth. Whisk in the eggs. Pour the remaining milk into the butter mixture, whisking constantly. Whisk in the cornstarch mixture.

    Return the pan to medium heat and bring to a boil, whisking constantly. Once it begins to boil, reduce heat to a simmer and cook for one minute, whisking constantly, until the mixture thickens. Remove from heat and stir in the vanilla. Cover and refrigerate until thoroughly chilled, at least 4 hours.

    Cut the brownies into cubes. Refrigerate until ready to use.

    In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until frothy. Add the powdered sugar and vanilla and continue to beat on high speed until firm peaks form.

    In individual trifle dishes or a large trifle dish, cover the bottom with a layer of brownie cubes. Spoon a layer of butterscotch pudding over then top with a layer of whipped cream. Continue until the layers reach the top of the dish. Serve.

  • Chocolate Cream Pie Brownies

    How to make Chocolate Cream Pie Brownies

    Yield: 18 brownies

    Prep Time: 30 minutes

    Cook: 30 minutes

    Ingredients

    For the brownies:

    2 sticks (226 grams) unsalted butter, melted
    2 cups (400 grams) granulated sugar
    2 cups (200 grams) unsweetened natural cocoa powder
    1/2 teaspoon salt
    1 teaspoon vanilla
    4 large eggs
    1 cup (127 grams) all-purpose flour

    For the filling:

    2 tablespoons unsalted butter
    5 ounces (142 grams) semisweet chocolate, chopped
    1 teaspoon vanilla extract
    1/2 cup (100 grams) granulated sugar
    3 tablespoons cocoa powder
    3 tablespoons cornstarch
    1/4 teaspoon salt
    3 large egg yolks
    1 cup (237 ml) heavy cream, divided
    2 cups (473 ml) whole milk

    For the topping:

    1 cup (237 ml) heavy cream
    1/4 cup (31 grams) powdered sugar
    1/2 teaspoon vanilla extract

    Directions

    Make the brownies:

    Preheat the oven to 325°F. Line a 13 by 9-inch pan with foil, leaving an overhang.

    In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Pour into prepared pan.

    Bake for 25 minutes. Let cool to room temperature then place in the fridge to chill.

    Make the filling:

    In a large bowl, place the butter, chocolate, and vanilla.

    In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in 1/2 cup of the cream, breaking up lumps with vigorous whisking. Whisk in the egg yolks.

    Place the saucepan over medium heat and gradually whisk in the remaining cream and the milk. Bring to a boil, whisking constantly, until the mixture thickens. Boil for 1 minute.

    Remove from heat and pour the hot milk mixture over the butter mixture. Whisk until the butter and chocolate are melted and the mixture is smooth. Pour the mixture through a strainer and over the chilled brownies. Press plastic wrap against the surface of the filling and return to the fridge to chill for at least 2 hours.

    Make the topping:

    In the bowl of an electric mixer fitted with the whisk attachment, beat the cream for 30 seconds. Add the sugar and vanilla and beat until the cream forms soft peaks. Gently spread the whipped cream over the brownies. Cut into squares and serve.

    Recipe by Tessa of Handle the Heat

  • The Ultimate Brownie Guide

    How to make The Ultimate Brownie Guide

    Yield: 9 medium brownies

    Prep Time: 10 min

    Cook: 1 hour

    Ingredients

    2 ounces unsweetened chocolate
    6 tablespoons (3 ounces) unsalted butter
    1 cup granulated sugar
    2 large eggs
    1/2 teaspoon vanilla
    1/2 teaspoon fine sea salt
    1/2 cup all-purpose flour (2.25 ounces or 63 grams)

    Directions

    Preheat the oven to 350°F. Line an 8x8-inch pan with foil, leaving an overhang on all 4 sides. Spray with nonstick cooking spray.

    In a large microwave-safe bowl, microwave the chocolate and butter on high in 30 second bursts, stirring between each burst, until the mixture is melted. Let cool slightly. Stir in the sugar. Mix in the eggs and vanilla. Stir in the salt and flour until combined. Pour into the prepared pan.

    Bake for 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool completely before cutting into squares.

    Adapted from Baker’s One Bowl Brownie Recipe

  • Thick and Fudgy Toffee Brownies

    How to make Thick and Fudgy Toffee Brownies

    Yield: 16 brownies

    Ingredients

    1 cup semisweet chocolate chips
    1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
    4 ounces unsweetened chocolate, chopped
    1 1/2 cups granulated sugar
    4 large eggs
    3/4 cup all-purpose flour
    1 cup toffee bits (such as Heath)

    Directions

    Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick cooking spray.

    In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

    Stir in the sugar. Stir in the eggs, one at a time, until incorporated. Stir in the flour and then the toffee bits, mixing until just combined. Pour the batter into the prepared baking dish. Bake until a tester comes out with moist crumbs still attached, 35 to 40 minutes. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.

    Adapted from Bon Appetit Desserts

  • Mounds Brownie Bites

    How to make Mounds Brownie Bites

    Yield: 24 brownie bites

    Prep Time: 5 minutes

    Ingredients

    Brownies:

    3 ounces unsweetened chocolate, chopped
    1 stick (4 ounces) unsalted butter
    1 cup granulated sugar
    2 large eggs
    1/2 teaspoon almond extract
    1 teaspoon vanilla extract
    3/4 cup all purpose flour
    1/4 teaspoon salt
    1/4 teaspoon baking powder

    Coconut layer:

    1 1/2 cups unsweetened shredded coconut
    7 ounces sweetened condensed milk
    2/3 cup powdered sugar

    Chocolate ganache topping:

    3 ounces milk chocolate, chopped
    1/3 cup heavy cream
    1 teaspoon coconut oil

    Directions

    For the brownies:

    Preheat the oven to 325°F. Line a mini muffin tin with paper liners.

    Place the chocolate and butter in a large microwave-safe bowl and microwave for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Whisk in the sugar. Add the eggs, one at a time, until combined. Add the almond and vanilla extracts. Using a rubber spatula, gradually stir in the flour, salt, and baking powder.

    Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Bake for about 12 to 15 minutes, or until cooked through but still moist. Let cool on a cooling rack.

    For the coconut layer:

    In a large bowl combine the shredded coconut and condensed milk. Gradually add the powdered sugar, stirring until completely combined. Spoon the coconut mixture onto each brownie bite, pressing down slightly. Place the brownies in the refrigerator.

    For the chocolate ganache topping:

    Melt the chocolate and cream in a microwave safe bowl for 60 seconds then let sit for another 60 seconds. Stir the mixture until it becomes thick yet smooth and turns a deep chocolate color. Spoon the ganache on each brownie bite and return to the refrigerator until the ganache is set. Serve or store covered in the refrigerator for up to 3 days.

    Recipe by Tessa of Handle the Heat

  • Coconut Oil Brownies

    How to make Coconut Oil Brownies

    Yield: 16 brownies

    Prep Time: 5 minutes

    Ingredients

    2 ounces bittersweet chocolate, melted
    1/2 cup virgin coconut oil
    1/2 cup granulated sugar
    1/2 cup packed light brown sugar
    2 large eggs
    1 teaspoon vanilla extract
    1/2 cup all-purpose flour
    1/2 cup unsweetened cocoa powder
    1/4 teaspoon salt
    1/4 teaspoon baking soda

    Directions

    Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.

    In a large bowl combine the melted chocolate, coconut oil, granulated sugar, brown sugar, eggs, and vanilla. Add the flour, cocoa powder, salt, and baking soda and stir until just combined. Pour the batter into the prepared baking pan and bake for about 20 minutes or until the brownies are set but still moist.

    Let cool completely before cutting into squares and serving. Brownies may be stored in an airtight container at room temperature for up to 3 days.

    Recipe by Tessa of Handle the Heat

  • Espresso Brownie Bites

    How to make Espresso Brownie Bites

    Yield: About 24 brownie bites (depending on size of your cookie cutter)

    Prep Time: 20 min

    Cook: 1 hour

    Ingredients

    For the brownies:
    1 stick unsalted butter, diced
    3 ounces unsweetened chocolate, chopped
    1 1/2 cups granulated sugar
    3 large eggs
    1 teaspoon instant espresso powder
    1 1/2 teaspoons vanilla extract
    1/4 teaspoon salt
    3/4 cup all-purpose flour

    For the Kahlua buttercream:
    1 stick unsalted butter, at room temperature
    1 tablespoon heavy cream
    4 tablespoons Kahlua, or other coffee liqueur
    1 teaspoon instant espresso powder
    3 cups powdered sugar, sifted
    Ground cinnamon, for dusting

    Directions

    For the brownies:
    Preheat the oven to 325°F. Line a 9×13-inch baking pan with foil, leaving an overhang on two sides. Spray the foil with nonstick cooking spray.

    Place the butter and chocolate in a microwave-safe bowl and microwave for 1 minute. Stir and continue to microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Whisk in the sugar and then the eggs, one at a time. Whisk in the espresso powder, vanilla, and salt. Sift the flour into the mixture and stir to combine. Transfer the batter into the prepared pan.

    Bake the brownies until slightly puffed and dry-looking and a cake tester comes out with some moist crumbs attached, about 20 minutes. Let cool completely in the pan on a wire rack.

    Remove brownies from the pan using the foil. With a 2-inch round and tall cookie cutter, or any cookie cutter of your choice, gently cut out shapes from the cooled brownies.

    For the Kahlua buttercream:
    In a large bowl use an electric mixer to beat the butter until smooth. Add the cream and beat until combined. In a small bowl combine the Kahlua and espresso powder, stirring until the powder dissolves. Add the Kahlua mixture to the butter and beat until combined. On low speed, gradually add the powdered sugar, beating down the sides of the bowl as necessary. Continue beating until the mixture is light and fluffy, about 2 minutes.

    Spoon the buttercream into a pastry bag fitted with a large plain tip. Pipe buttercream onto each brownie bite. Dust the cinnamon onto the frosted brownie bites using a fine mesh strainer. Serve immediately or refrigerate for up to 1 day.

    From A Farm Girl Dabbles

  • Peppermint Bark Brownies

    How to make Peppermint Bark Brownies

    Yield: Makes 16 small squares

    Prep Time: 10 minutes

    Cook: 2 hours

    Ingredients

    1/2 cup plus 2 tablespoons plain cake flour
    1/4 teaspoon fine sea salt
    1/4 teaspoon baking powder
    3 ounces unsweetened chocolate, finely chopped
    6 tablespoons unsalted butter, cut into 3 pieces
    1 cup granulated sugar
    2 large eggs
    1/2 teaspoon vanilla extract
    1/2 teaspoon peppermint extract
    1 (10-ounce) bag high-quality white chocolate chips
    Crushed peppermint candies

    Directions

    Preheat the oven to 325°F. Spray an 8×8-inch baking pan with nonstick spray. Line baking pan with parchment paper or foil and spray with nonstick spray again.

    In a medium bowl, whisk together the flour, salt, and baking powder.

    In a large microwave-safe bowl, microwave the chocolate and butter on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments until melted. Gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the vanilla and peppermint. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is smooth.

    Spread the batter into the prepared pan. Bake until a toothpick or cake tester inserted into the center of the brownies comes out with a few moist crumbs attached, 20-25 minutes. Remove from the oven and immediately sprinkle brownies evenly with white chocolate chips. Return to the oven for 1 to 2 minutes, or until the chocolate chips are melted. Smooth chocolate with an offset spatula. Sprinkle with crushed candies and press lightly into the chocolate. Cool to room temperature. Chill the brownies in the refrigerator for at least 1 hour before carefully cutting into squares with a small sharp knife. Store the brownies in an airtight container in the refrigerator for up to 4 days.

    Adapted from here and Heather's French Press

  • Crinkly Fudge Brownies

    How to make Crinkly Fudge Brownies

    Yield: 16 brownies

    Prep Time: 7 minutes

    Cook: 30 minutes

    Ingredients

    5 ounces bittersweet chocolate, chopped
    6 tablespoons unsalted butter
    2 large eggs
    1 cup granulated sugar
    1 teaspoon vanilla extract
    1/2 cup all-purpose flour
    1/4 teaspoon fine sea salt

    Directions

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang on each end.

    In a large microwave-safe bowl combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Let cool slightly.

    In a large bowl, use an electric mixer to beat the eggs and sugar on high speed until light and thick, about 3 to 5 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour the batter into the prepared baking pan.

    Bake for about 20 minutes, or until the brownies are slightly puffed but still moist in the center. Transfer the pan to a wire rack and cool completely before cutting into squares. Brownies can be stored in an airtight container at room temperature for 2 days.

    From Scientifically Sweet

  • Peanut Butter Slutty Brownies

    How to make Peanut Butter Slutty Brownies

    Yield: Makes 16 brownies

    Prep Time: 20 minutes

    Cook: 1 hour 30 minutes

    Ingredients

    Peanut butter cookie layer:
    1/2 cup plus 2 tablespoons all-purpose flour
    1/4 teaspoon baking soda
    1/4 teaspoon baking powder
    Pinch salt
    1/2 stick (4 tablespoons) unsalted butter, at room temperature
    1/4 cup granulated sugar
    1/4 cup packed light brown sugar
    1/4 cup peanut butter
    1 large egg

    Peanut butter cup layer:
    16 chocolate peanut butter cups, such as Reese’s

    Brownie layer:
    10 tablespoons (1 1/4 sticks) unsalted butter
    1 cup granulated sugar
    3/4 cup unsweetened cocoa powder
    1/2 teaspoon salt
    2 teaspoons vanilla extract
    2 large eggs
    1/2 cup all-purpose flour

    Directions

    For the peanut butter cookie layer:
    In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

    In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, 2-3 minutes. Beat in the peanut butter until combined. Beat in egg until combined. On low speed add the flour mixture, beating until just incorporated. Place in refrigerator until ready to use.

    For the brownie layer:
    Preheat oven to 350 degrees F. Line a 8×8-inch pan with tin foil then spray foil with non-stick cooking spray.

    In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.

    Press cookie dough mixture into prepared pan, spreading evenly. Layer peanut butter cups in one even layer on top of cooking dough, pressing slightly. Pour brownie batter over peanut butter cups and cookie dough in one even layer. Bake for about 30 minutes, or until the edges are set. Don’t overbake. Let cool completely before cutting into 16 bars. Brownies can be stored in airtight containers at room temperature for up to 3 days

    Adapted from this recipe

  • Chocolate Dream Brownie

    How to make Chocolate Dream Brownie

    Yield: 9 servings

    Prep Time: 45 minutes

    Cook: 3 hours 10 minutes

    Ingredients

    For the brownie layer:

    3/4 cup all-purpose flour
    1/2 cup Dutch-process cocoa powder
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1 cup granulated sugar
    12 tablespoons (1 1/2 sticks) unsalted butter, melted
    1 teaspoon vanilla extract
    3 large eggs, at room temperature

    For the mousse layer:

    1 cup heavy cream
    6 ounces semisweet chocolate, chopped

    For the whipped cream:

    1 cup heavy cream
    2 tablespoons confectioners’ sugar
    1/2 teaspoon vanilla extract

    For assembling:

    1/4 cup coffee liqueur (such as Kahlua)

    Directions

    For the brownie layer:

    Preheat oven to 350°F. Line the bottom of two 8×8-inch square pans with parchment paper or foil. Spray with nonstick cooking spray.

    In a medium bowl sift together the flour, cocoa powder, baking powder, and salt.

    In a large bowl whisk sugar, melted butter, and vanilla together. Whisk in eggs, one at a time, until combined. Stir in flour mixture until batter is smooth. Divide batter evenly among prepared pans, smoothing tops.

    Bake for 20 minutes, or until brownies begin to pull away from the sides of pans. Transfer to wire cooling racks and let cool in pans completely. Can be made 1 day ahead of time and refrigerated.

    For the mousse:

    Bring the cream to a simmer in a medium saucepan. Remove from heat and add chocolate. Let mixture stand for 1 minute then whisk until chocolate is melted and mixture is smooth. Pour into a medium bowl and refrigerate for about 30 minutes, or until chocolate is cool and barely set.

    With an electric mixer fitted with a whisk attachment, whisk the cooled chocolate mixture until lightened in color and fluffy. Do not overbeat.

    For the whipped cream:

    In a clean medium bowl, whip the cream, sugar, and vanilla with an electric mixer fitted with a clean whisk attachment and set to high speed for about 2 minutes, or until cream is stiff.

    To assemble:

    Brush 1 brownie layer with 2 tablespoons of the liqueur. Spread half the chocolate mousse mixture onto brownie in the pan. Top with a thin layer of the whipped cream. Carefully lift second brownie out of pan and place on top of whipped cream layer. Repeat steps with remaining brownie, liqueur, mousse, and whipped cream. Cover and refrigerate until chilled, at least 2 hours and up to 1 day.

    Remove from the refrigerator 15 minutes before serving. Cut into 9 squares.

    From Carrabba's Italian Grill Cookbook

  • Vegan Brownie Bites

    How to make Vegan Brownie Bites

    Yield: about 18

    Cook: 10 minutes

    Ingredients

    1 1/3 cups pitted Medjool dates
    1/2 cup walnuts or pecans, or a combination of the two
    4 tablespoons unsweetened cocoa powder
    1 teaspoon vanilla extract

    Directions

    Place all ingredients in the bowl of a food processor. Pulse until the nuts are finely chopped and the mixture stays together when pinched between your fingers.

    Form tablespoon-sized balls of the mixture using your hands. Serve immediately or store in the refrigerator.

    From Seeds and Smiles

  • Mexican Brownies with Brown Sugar Glaze

    How to make Mexican Brownies with Brown Sugar Glaze

    Yield: 16 squares

    Prep Time: 5 minutes

    Cook: 1 hour 45 minutes

    Ingredients

    For the brownies:

    4 ounces unsweetened chocolate, finely chopped
    1 stick (4 ounces) unsalted butter
    1 cup packed light brown sugar
    1 tablespoon ground cinnamon
    1/4 teaspoon salt
    2 large eggs
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1 cup milk chocolate chips (about 6 ounces)

    For the brown sugar glaze:

    1/2 cup packed light brown sugar
    2 tablespoons heavy cream
    1 tablespoon unsalted butter
    1/4 teaspoon vanilla extract

    Directions

    For the brownies:

    Preheat oven to 325°F. Line an 8-inch square baking pan with foil, extending foil over the sides. Spray foil with nonstick cooking spray.

    Heat the chocolate and butter in a large microwave-safe bowl on high for for 45 seconds, then stir and heat for 20 seconds more. Stir again, and, if necessary, repeat in 15-second increments until mixture is completely smooth but not overheated. Cool for 5 minutes.

    Add brown sugar, cinnamon, and salt to chocolate mixture and stir with a rubber spatula to combine. Stir in eggs, one at a time, then add vanilla. Add flour and stir until incorporated. Fold in chocolate chips.

    Pour batter into prepared baking pan and smooth the surface. Bake until a toothpick or cake tester inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies completely in pan on a wire rack.

    For the brown sugar glaze:

    Whisk sugar, cream, butter, and vanilla in a small saucepan set over low heat until mixture is smooth and begins to boil. Remove from heat and let cool for 10 minutes. Whisk mixture again until thick and smooth. Pour over brownies, spreading into a thin even layer. Let brownies stand at room temperature until glaze sets, about 1 hour. Brownies can be stored covered in the refrigerator for 1 day.

    To serve, use the foil to remove brownie from pan. Cut into 16 squares and serve cold or at room temperature.

    Adapted from the Bon Appetit Cookbook

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