02-01-10
Semi-Homemade Mexican Brownies
Makes 12 Brownies
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 cup plus 1 tablespoon canola oil
1 1/2 cups sugar
4 large eggs
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon pumpkin pie spice
1 tablespoon chili powder
1 tablespoon powdered sugar, for garnish
Directions:
Preheat oven to 350 degrees F. Spray a 13-by-9-inch baking pan with cooking spray. Place a medium glass bowl over a pot of simmering water. Add the chocolate chips and 1 tablespoon canola oil. Stir frequently until the chocolate melts; remove from heat and let cool a bit.
In a large bowl mix together the sugar, eggs, vanilla until well combined and the sugar has dissolved, about 2 minutes. Sift together the flour, cocoa, pumpkin pie spice and chili powder. Add to egg mixture and stir well until everything is combined. Add remaining oil and mix with an electric hand mixer until smooth. Add the melted chocolate and mix until well to incorporate. Pour into the prepared pan and bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into the brownie. Cool before serving. Dust with powdered sugar for garnish.
03-15-09
Rocky Road Brownies
Makes 24 Brownies
Ingredients:
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine
6 ounce(s) unsweetened chocolate
2 cup(s) sugar
2 teaspoon(s) vanilla extract
5 large eggs, lightly beaten
2 cup(s) miniature marshmallows
1 1/2 cup(s) assorted nuts, toasted and coarsely chopped
Directions:
1. Preheat oven to 350 degrees F. Grease 13- by 9-inch metal baking pan.
2. On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture just until blended. Spread batter in pan.
3. Bake brownie 20 minutes or until toothpick inserted 2 inches from edge comes out clean. Sprinkle top of brownie evenly with marshmallows; top with nuts. Bake 5 minutes longer or until marshmallows melt slightly. Cool in pan on wire rack.
4. When cool, cut brownie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Nutritional Information, per brownie: 255 Calories; 15 g Fat; 2 g Fiber; unk Carbohydrates;
02-09-09
Peanut Butter and Chocolate Cheesecake Swirl Brownies
Makes 25 Brownies
Ingredients:
Brownie layer:
Nonstick vegetable oil spray
8 oz bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
Cheesecake layer:
1 8-ounce package cream cheese, room temperature
1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
1 teaspoon vanilla extract
1/2 cup sugar
2 large eggs
2 tablespoons heavy whipping cream
2 tablespoons all purpose flour
2 oz bittersweet chocolate, chopped
Directions:
Brownie layer:
Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
Cheesecake layer:
Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.
Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.
12-28-08
Orange-Scented Brownies with Dried Cranberries, Pistachios, and Ginger
Makes ~24 Brownies
Ingredients:
1/2 cup (1 stick) unsalted butter, diced
3 1/2 cups bittersweet chocolate chips (about 21 ounces), divided
2 oz unsweetened chocolate, chopped
2 large eggs
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
1 tablespoon finely grated orange peel
3/4 cup all purpose flour
1/2 cup dried cranberries
1/3 cup shelled unsalted natural pistachios
1/4 cup chopped crystallized ginger
2 oz high-quality white chocolate (such as Lindt or Perugina), chopped
Directions:
Preheat oven to 350°F. Line 13×9x2-inch metal baking pan with foil, leaving overhang. Butter foil. Place butter, 1 cup chocolate chips, and unsweetened chocolate in medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from over water and cool to room temperature.
Using electric mixer, beat eggs, sugar, brown sugar, and coarse salt in large bowl until light and fluffy, about 4 minutes. On low speed, gradually beat in chocolate mixture, then orange peel. Add flour and beat just until blended. Fold in 1 1/2 cups chocolate chips. Spread batter in pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Remove from oven; sprinkle evenly with remaining 1 cup chocolate chips. Let stand 2 minutes for chips to soften, then spread evenly over brownies. Sprinkle cranberries, pistachios, and ginger over.
Place white chocolate in small glass custard cup. Microwave on low in 10-second intervals until just melted; stir until smooth. Drizzle white chocolate over brownies. Chill until topping sets, at least 1 hour and up to 1 day.
Using foil overhang as aid, lift brownie sheet from pan. Cut into squares.