The Baked Brownie

Photo Credit: http://www.browneyedbaker.com

The Baked Brownie

Original Recipe: http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/

Ingredients:

• 1¼ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped
• 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 5 eggs, at room temperature
• 2 teaspoons vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Healthy Zucchini Brownies

Photo Credit: http://www.balticmaid.com

Healthy Zucchini Brownies

Original Recipe: http://www.balticmaid.com/2011/08/healthy-zucchini-brownies/

Ingredients:

•     2 eggs
•     1 tbsp vanilla extract
•     1 cup / 200 g sugar
•     1/4 tsp salt
•     1/4 cup / 60 ml applesauce
•     1 cup / 150 g whole wheat flour
•     1/2 cup / 45 g unsweetened cocoa powder
•     1 1/2 tsp baking soda
•     1 tsp cinnamon
•     1/4 tsp ground cardamom
•     2 cups (about 300 – 320 g) grated zucchini
•     1 1/2 cups semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350°F / 175°C.
2. In a bowl, combine the eggs, vanilla extract, sugar, salt, and the applesauce.
3. Sieve the flour and the cocoa powder into another bowl.  Add the baking soda, the cinnamon and the cardamom.  Mix well.
4. Add the egg mixture to the flour mixture and combine until the dry ingredients are mixed in well.
5. Add the grated zucchini and the chocolate chips. Mix once more.
6. Pour the brownie batter into a greased 8 x 8” / 20 x 20 cm baking tin or something with similar dimensions.
7. Bake at 350°F / 175°C for 30 to 40 minutes, or until a toothpick inserted into the center comes out somewhat clean.
8. Allow to cool completely in the pan.
9. Guten Appetit!!!

Brownie Cookies

Photo Credit: http://www.pureandyummy.com

Brownie Cookies

Original Recipe: http://www.pureandyummy.com/?p=523

Ingredients:

• 4 (1 ounce) squares unsweetened chocolate, chopped
• 3 cups (18 ounces) semisweet chocolate chips, divided
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 4 large eggs
• 1 ½ cups sugar
• 2 teaspoons vanilla extract

Directions:

1. Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; let cool.
2. Combine flour, baking powder, and salt in a small bowl, set aside.
3. Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well. Then add the chocolate mixture and beat well. Stir in remaining 1 ½ cups chocolate chips.
4. Scoop dough onto baking sheets 1 inch appart. Bake at 350 degrees for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Dulce de Leche Brownies

 Photo Credit: http://www.missinthekitchen.com

Dulce de Leche Brownies

Original Recipe: http://www.missinthekitchen.com/2011/02/02/dulce-de-leche-brownies/


Ingredients:

• 8 tablespoons salted or unsalted butter, cut into pieces
• 6 ounces semisweet chocolate, finely chopped
• 1/4 cup unsweetened Dutch-process cocoa powder
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup  flour
• optional: 1 cup toasted pecans or walnuts, coarsely chopped
• 1 cup Dulce de Leche

Directions:

1. Preheat the oven to 350 degrees.
2. Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom  up over the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Spray the bottom and sides of the foil with cooking spray.
3. In a saucepan melt butter, add the semi-sweet chocolate, stirring constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in eggs one at a time, then stir in the sugar, vanilla, then the flour and nuts if using.
4. Pour half of the batter into baking dish.  Spoon one-third of the Dulce de Leche, over the brownie batter evenly in dollops, then drag a knife or spatula through and swirl. Pour the remaining brownie batter over, then spoon the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife or spatula to swirl the Dulce de Leche creating a marbled effect.
5. Bake for 35 to 45 minutes. The brownies center will be slightly firm when they are done. Remove from the oven and allow cool completely.

Chocolate Chip Cookie Dough Brownies

Photo Credit: http://www.recipegirl.com

Chocolate Chip Cookie Dough Brownies

Original Recipe: http://www.recipegirl.com/2011/06/02/chocolate-chip-cookie-dough-brownies/


Ingredients:
BROWNIE:

• 4 ounces unsweetened chocolate, finely chopped
• 1 cup salted butter, melted
• 2 cups light brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup mini- chocolate chips

COOKIE DOUGH (EGG FREE!):

• 3/4 cup salted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 3/4 cup granulated white sugar
• 3 Tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups mini chocolate chips
• 1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Red Velvet Cheesecake Brownies

Photo Credit: http://versatilekitchen.blogspot.com

Red Velvet Cheesecake Brownies

Original Recipe: http://versatilekitchen.blogspot.com/2012/01/quick-and-easy-salsa.html


Ingredients:

• 1/2 cup unsalted butter
• 2-oz dark chocolate, coarsely chopped
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 teaspoon red food coloring
• 2/3 cup all purpose flour
• 1/4 teaspoon salt
• 8-oz cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Cheesecake brownies

Photo Credit: http://www.taste.com.au

Cheesecake brownies

Original Recipe: http://www.taste.com.au/recipes/27774/cheesecake+brownies

Ingredients:

• Melted butter, to grease
• 150g dark cooking chocolate, coarsely chopped
• 100g butter, chopped
• 3 eggs
• 75g (1/2 cup) plain flour
• 215g (1 cup) caster sugar
• 2 tbs Woolworths Home Brand Cocoa Powder
• 250g pkt cream cheese, at room temperature
• 65g (1/4 cup) sour cream

Directions:

1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter. Line with non-stick baking paper, allowing the sides to overhang.
2. Place chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly. Add 2 eggs and whisk to combine.
3. Combine the flour and 100g (1/2 cup) caster sugar in a large bowl. Sift in the cocoa powder. Stir in the chocolate mixture until just combined.
4. Use an electric beater to beat the cream cheese, sour cream and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon the chocolate and cream cheese mixtures alternately into the prepared pan. Use a skewer to create a swirled effect. Bake for 50 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 3 hours to cool.

Green Tea Cheesecake White Chocolate Brownie

Photo Credit: http://nookandpantry.blogspot.com

Green Tea Cheesecake White Chocolate Brownie

Original Recipe: http://nookandpantry.blogspot.com/2007/06/green-tea-cheesecake-white-chocolate.html

Ingredients:
Brownie base:

• 8 Tbsp butter (1 stick), cut into 1-in pieces
• 5 oz. white chocolate, chopped
• 2 eggs
• 5 Tbsp sugar
• 1 tsp vanilla
• 3/4 C flour

Cheesecake swirl:

• 8 oz bar of cream cheese, room temp
• 1 egg
• 3 Tbsp sugar
• 2 tsp green tea/matcha powder
• About 2 tsp of water, hot but not boiling

Directions:

1. Preheat the oven to 325ºF.
2. Mix the green tea powder with a bit of hot water to form a paste. Mix the cream cheese, egg, and green tea paste until smooth. Taste a bit and see if it's strong enough.
3. Melt the butter with the white chocolate. Mix in the sugar, eggs, vanilla, and flour (and baking powder if you want to experiment with it). Whisk until smooth but do not over mix.
4. Line a 8 x 8 square baking dish with a sheet of foil (with overhang for easy lifting) or grease and flour it. Pour in half of the white chocolate batter. Then drop half of the cream cheese mixture on top in spoonfuls. Top the batter with the rest of the white chocolate brownie batter, then finally add the remaining half of the cream cheese mixture on top. Use a knife and swirl the brownie and cream cheese together to create a marbled pattern.
5. Bake the brownies at 325ºF for 40 - 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The center should be almost set. You don't want the toothpick to come out clean because that would mean the brownies have overbaked. Cool in the pan for 5 then lift the brownies out and cool to room temperature. They're best served cold so chill them in the fridge for about 3 hours.

Pumpkin Chocolate Chip Brownies

Photo Credit: http://penniesonaplatter.com

Pumpkin Chocolate Chip Brownies

Original Recipe: http://penniesonaplatter.com/2010/11/02/pumpkin-chocolate-chip-brownies/

Ingredients:

• Yield: 24 small brownies

• 1/2 cup pumpkin puree
• 1 whole egg
• 2 egg whites
• 1 tbsp vegetable or canola oil
• 1 cup flour
• 1 tsp baking powder
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2/3 cup brown sugar, packed
• 1/2 cup semisweet chocolate chips

Direction:

1. Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
3. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.
4. Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Minty Chocolate Mousse Brownies

 Photo Credit: http://www.sweettreatsmore.com

Minty Chocolate Mousse Brownies
adapted from Betty Crocker


Original Recipe: http://www.sweettreatsmore.com/2011/12/minty-chocolate-mousse-brownies.html

Ingredients:

• Box Bet Crocker Original Supreme brownie mix (with chocolate syrup pouch)

• 1/3 c. water
• 1/3 c. vegetable oil
• 2 eggs
• 3/4 c. whipping cream
• 1 c. Andes Creme de Menthe Baking Chips
• 3 eggs
• 1/3 c. sugar

• Topping: 1/3 c. Andes Creme de Menthe baking chips + a handful more for sprinkling over the top.

Direction:

1. Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.
2. In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.
3. In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
4. Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
5. In a microwave safe bowl, melt about 1/3 cup Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted.  Drizzle melted chocolate over the brownies.  Sprinkle more Creme de Menthe chips over the top if desired.
6. Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly and refrigerate until chilled.

***you can use a rectangular pan and cook for about 45 minutes.