11 posts tagged “brownies”

Kahlua Brownies with Buttercream Frosting and Chocolate Glaze
Yields 36 brownies

INGREDIENTS FOR CRUST:
1/3 cup light brown sugar, firmly packed
5-1/3 tablespoons unsalted butter, at room temperature
2/3 cup all-purpose flour, sifted
1/2 cup finely chopped pecans

INGREDIENTS FOR FILLING:
2 ounces unsweetened chocolate
1/4 cup solid vegetable shortening
4 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1/4 cup Kahlua
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
1/2 cup chopped pecans

INGREDIENTS FOR BUTTERCREAM FROSTING:
6 tablespoons unsalted butter, at room temperature
2 cups sifted powdered sugar
1 tablespoon Kahlua
1 tablespoon heavy whipping cream

INGREDIENTS FOR GLAZE:
2 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
2 teaspoons solid vegetable shortening

Preheat oven to 350 degrees.  Grease and flour a 9-inch square baking pan.  Cream sugar and butter until light and fluffy.  Slowly add flour and continue to mix until blended.  Add pecans.  When completely combined, press crust into bottom of prepared pan.  Set aside.
    
Combine chocolate, shortening, and butter in a small saucepan over low heat.  Stir until chocolate is melted and mixture is smooth.  Cool.  Combine eggs, sugars, and vanilla in a large bowl.  Mix until blended.  Stir into cooled chocolate mixture.  Add Kahlua.  Slowly add flour and salt, mixing until batter is smooth.  Stir in pecans.  Pour filling into prepared crust.  Bake 25 minutes, or until tester inserted in center comes out clean.  Be careful not to overbake.  Let cool.

Buttercream Frosting:  Cream butter, sugar, Kahlua, and cream in a small bowl until smooth and creamy.  Spread over cooled filling mixture and refrigerate 30 minutes.  More Kahlua may be added to make spreading easier.  For a less sweet brownie, use half of Buttercream Frosting.

Glaze: Melt chocolates and shortening over low heat, stirring constantly.  Cool and spread over Buttercream Frosting.

White Chocolate and Pecan Brownies
Yields 30 brownies

3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar

Butter and flour a 9x13-inch baking pan.  Line the bottom with foil; butter and flour the foil, shaking off the excess. Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth.  Set aside. Cream the butter in a mixer bowl until light.  Add the sugar and brown sugar, beating until fluffy.  Add the melted chocolate, mixing at low speed. Add the eggs 1 at a time, mixing just until moistened after each addition.  Blend in the flour.  Fold in the white chocolate and pecans.  Spoon into the prepared pan. Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean.  Cool on a wire rack. Invert onto a work surface; remove the foil.  Invert onto a serving plate; sprinkle with the confectioner's sugar.  Cut into bars.

Super Fudgy Brownies

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
 
Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
 
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

Double Chocolate Brownies
Makes 9 large or 16 small squares

6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Truffle Brownies
Makes about 1 dozen

4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
Heart-shaped sprinkles, for garnish

Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

Mocha Fudge Brownies
Makes 24 brownies

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets
8 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 teaspoon fine sea salt
1 cup all-purpose flour, sifted
Ganache for Mocha Fudge Brownies (recipe follows)

Preheat oven to 350 degrees. Lightly coat with butter two 8 1/2-by-12-inch rimmed baking sheets, and line with parchment paper; set aside. Combine butter and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water. Stir occasionally until melted. Stir in espresso powder. Remove from heat; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugars, vanilla, and salt. Whisk to combine. Add the chocolate mixture, and whisk to combine. Add flour, and whisk until just combined. Divide batter evenly between prepared baking sheets, using an offset spatula to smooth the surface. Bake, rotating baking sheets, until a shiny crust appears on the surface and the center is still soft when a cake tester is inserted into the center, 12 to 15 minutes. Transfer to a wire rack to cool to room temperature, about 1 hour.

Invert brownies onto parchment paper–lined cutting boards, and remove parchment. Re-invert brownies onto parchment paper–lined cutting boards. Place one of the brownies in the refrigerator to chill for 1 hour. Let remaining brownie stand, covered at room temperature, for 1 hour. Spread room temperature brownie evenly with ganache. Remove chilled brownie from refrigerator, and place on top of ganache using an offset spatula to loosen, if necessary. Press gently to adhere. Transfer to refrigerator, and chill for 1 hour. Remove from refrigerator, and trim edges. Cut into 2-by-2-inch squares. Store refrigerated in an airtight container for up to 1 week. Serve at room temperature.

Ganache
Makes 2 cups

8 ounces best-quality bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
4 teaspoons instant espresso powder
1 teaspoon salt
1/8 teaspoon pure vanilla extract

Place chocolate in a small bowl; set aside. In a medium saucepan, heat cream, butter, sugar, espresso powder, salt, and vanilla over medium heat. Pour over chocolate, and let stand until chocolate is partially melted, 3 to 5 minutes. Using a rubber spatula, stir chocolate until completely melted and smooth. Let stand until thickened and the consistency of frosting, about 1 hour.

Kahlua Bars
Yields 24-32 bars

For the bars:
4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

For the frosting:
2 tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter, room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk

For the topping:
1 ounce semi-sweet chocolate
1 tablespoon butter

Preheat oven to 350 degrees.  Grease a 9 x 13-inch baking pan. In a medium saucepan over low heat, melt the chocolate and butter together.  Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua.  Stir in flour, baking powder and salt. Spread in prepared pan.  Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan.  Cool.

TO PREPARE THE FROSTING:
In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved.  In a medium bowl, cream butter, powdered sugar and vanilla together.  Add coffee mixture and beat until well blended.  Add milk to desired consistency.  Spread frosting over cooled brownies.

TO PREPARE THE TOPPING:
In a small saucepan, melt chocolate and butter together.  Cool slightly, then drizzle topping over frosting.  Cool until chocolate is set.  Cut into bars.

Brownie Hearts and Brownie Bites
Makes 12 hearts; Prep time: 20 minutes; Total time: 1 hour

After you cut out the hearts, roll the brownie leftovers into bite-size morsels. Once coated with cocoa or sugar, they resemble truffles. You’ll get about forty-four bites.
 
1/2 pound (2 sticks) unsalted butter 
2 1/2 cups packed light-brown sugar 
6 ounces unsweetened chocolate 
4 large eggs 
2 teaspoons vanilla extract 
2 cups flour 
1/2 teaspoon salt 
1 cup chopped nuts (optional)
Confectioners’ sugar, colored sugar, cocoa, or crushed toffee bits, for decoration 

1. Preheat oven to 325°. Butter bottom of a 9-by-13-inch baking pan; cut a piece of waxed paper to fit the bottom, and press it onto the buttered surface. In a large microwave-safe bowl, combine butter, brown sugar, and chocolate. Microwave on High for 1 minute; stir. If the chocolate is not softened, continue to microwave at 10-second intervals, removing before it’s completely melted. 

2. Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in flour and salt. Add in nuts. Pour batter into the prepared pan, and smooth the top. Bake until a toothpick inserted in the center comes out almost clean, 35 to 40 minutes. Let cool. 

3. Run a knife around the edge of the pan. Turn the brownie cake out onto a baking sheet, and flip over onto a work surface. Cut out the brownies with a 2 1/2-inch heart-shaped cookie cutter. Dust with cocoa if you like. Form the scraps into 1-inch balls, and roll them in the coating of your choice. 

Heavy Chocolate Brownies
Recipe courtesy of Matt Lewis from Baked 
Makes 9 brownies

3/4 cup all-purpose flour 
1 tablespoon best-quality cocoa powder, preferably Valrhona 
1/4 teaspoon salt 
1/2 cup (1 stick) unsalted butter, plus more for pan 
3/4 teaspoon instant espresso powder 
5 ounces semisweet chocolate, finely chopped 
3/4 cup granulated sugar 
1/4 cup light-brown sugar 
3 large eggs 
1 teaspoon pure vanilla extract 
3/4 cup (4 1/2 ounces) semisweet chocolate chips (optional) 

1. Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment. 

2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside. 

3. In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined. 

4. Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using. 

5. Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies. 

Hot Fudge Sauce
Makes 2 cups

1 cup heavy cream 
1/2  cup light corn syrup 
12 ounces semisweet chocolate, finely chopped 

1.   Combine heavy cream and corn syrup in a medium saucepan and place over medium heat. Cook until bubbles barely break the surface. Remove from heat. Add chocolate and whisk until melted.