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| What do you like in your brownies? |
| Nothing, just the brownie for me |
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33% |
[ 3 ] |
| nuts |
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33% |
[ 3 ] |
| chocolate chips |
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33% |
[ 3 ] |
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| Total Votes : 9 |
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 Posted: Wed Aug 02, 2006 8:17 am
This a a place for everyone to post and comment on all recpies involving brownies. Together we can build a huge and amazing cookbook all of our own.
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Posted: Wed Aug 02, 2006 8:18 am
ORANGE CHEESECAKE BROWNIES
For cheesecake batter
an 8-ounce package cream cheese, softened
1/3 cup sugar
3/4 teaspoon finely grated fresh orange zest
1 large egg
1 tablespoon all-purpose flour
For chocolate batter
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup sugar
1 teaspoon vanilla
2 large eggs
2/3 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
Make cheesecake batter:
In a bowl stir together cream cheese, sugar, and zest with a wooden spoon until smooth. Beat in egg with a fork until blended and stir in flour.
Make chocolate batter:
In a heavy 1 1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.
Spread chocolate batter evenly in pan. Drop cheesecake batter by large spoonfuls onto chocolate batter and run a knife through batters to make decorative swirls. Bake brownies in middle of oven 50 minutes, or until cheesecake mixture is pale golden and a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container and chilled, 5 days. Brownies may be eaten chilled or at room temperature.
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Posted: Wed Aug 02, 2006 8:18 am
Best Ever Chocolate Brownies
1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 cup sugar
1/2 cup best quality cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon fine salt
Ganache, recipe follows
Special equipment: an ounce scale
Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Ganache:
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter
Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.
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Posted: Wed Aug 02, 2006 8:20 am
Ooey-Gooey Peanut Butter-Chocolate Brownies
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Yield: 2 dozen (serving size: 1 brownie)
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