Homemade Fudgy Brownies Recipe

Homemade Fudgy Brownies Recipe

Homemade Fudgy Brownies Recipe

Ingredients:

FUDGE BROWNIES:
  • 1 1/2 cup granulated sugar
  • 2/3 (11 Tablespoons) cup unsalted butter
  • 1/4 cup water
  • 1 (11.5 oz.) bag milk chocolate chips
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
CHOCOLATE FROSTING:
  • 6 Tablespoons unsalted butter, softened
  • 1/2 cup cocoa powder
  • pinch of salt
  • 1 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons milk

Instructions

  1. Preheat oven to 325F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. In a medium sized saucepan, combine sugar, butter, and water. Bring to boil.
  3. Remove from heat. Add chocolate chips and vanilla extract; stir until chocolate melts.
  4. Pour chocolate mixture into a large mixing bowl. Using an electric or stand mixer, beat in eggs, mixing after each egg.
  5. Mix in flour, baking soda, and salt until combined.
  6. Pour brownie batter into prepared pan. Bake for 50 minutes.
  7. Let brownies cool before frosting and/or cutting into squares.
  8. Using an electric or stand mixer, mix together butter, cocoa powder, and salt for about 3-5 minutes.
  9. Add the powdered sugar, vanilla extract, and milk. Mix until frosting becomes light and fluffy.
  10. Frost the cooled brownies, and cut them into squares.

Creme De Menthe Brownies Recipe

Creme De Menthe Brownies Recipe

Creme De Menthe Brownies Recipe

Ingredients
  • 4 (1 oz.) squares unsweetened chocolate
  • 1 cup butter
  • 4 eggs
  • 2 cups sugar
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • Creme de Menthe Frosting
  • ¾ cup chocolate chips, melted
Instructions
  1. Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes.
  2. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla and chocolate mixture; beat at low speed 1 minute.
  3. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350 degrees for 25-30 minutes or until wooden pick comes out clean. Cool 20 minutes; spread creme de menthe frosting over top. Chill at least 4 hours.
  4. Drizzle melted chocolate over frosting, or pipe in desired design. Cut bars immediately. Remove from pan and chill at least 1 hour. Store in an airtight container in refrigerator.

Peppermint Brownie Trifles Recipe

Peppermint Brownie Trifles Recipe

Peppermint Brownie Trifles Recipe

Ingredients:

PEPPERMINT CHEESECAKE BROWNIE BITES

  • 1 cup (2 sticks) butter
  • 4 ounces semisweet chocolate bars, chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 12 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon peppermint extract

TRIFLES

  • peppermint brownie bites
  • 1/2 cup hot fudge topping
  • 1 (8oz.) tub cool whip, thawed
  • 1/2 cup candy canes, crushed
  • 6 PEEPS® Chocolate Dipped Candy Cane Flavored Chicks

Instructions

  1. Preheat oven to 350F degrees. Line 9×13 inch baking pan with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Set aside.

MAKE THE BROWNIES:

  1. In a medium bowl, melt butter and chopped semisweet chocolate together. Let cool slightly.
  2. Stir in sugar and eggs.
  3. Whisk in flour, cocoa powder, and salt.
  4. Pour brownie batter into prepared pan. Set aside.

MAKE CHEESECAKE:

  1. Using an electric mixer, beat cream cheese, sugar, egg and peppermint extract until smooth.
  2. Swirl the cream cheese mixture into the brownie batter in the pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares.

MAKE THE TRIFLES:

  • In 6 small dessert cups, alternately layer brownie bites, hot fudge topping, whip cream, and crushed candy canes, ending with whip cream, crushed candy canes, and a PEEPS® Chocolate Dipped Candy Cane Flavored Chick. Serve immediately.

Scratch Brownies with Chocolate Ganache

Scratch Brownies with Chocolate Ganache

Scratch Brownies with Chocolate Ganache

Ingredients
  • ¾ cup (1½ sticks) butter, melted
  • 1½ cups sugar
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • ½ cup semisweet chocolate chips
For the ganache:
  • 8 ounces (by weight) semi sweet chocolate chips (about 1½ cups)
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, room temperature
Instructions
  1. Preheat the oven to 325°. Grease an 8 x 8-inch baking dish.
  2. In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes. Cool completely before cutting.
For the ganache:
  1. Place the chocolate chips in a medium bowl.
  2. Pour the cream in a microwave-safe bowl and heat until steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
  3. Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies.

Healthy Dark Fudgy Avocado Brownies

Healthy Dark Fudgy Avocado Brownies

Healthy Dark Fudgy Avocado Brownies

Ingredients:

  • flesh from 1 average-sized ripe to very ripe Hass avocado, very well mashed
  • 1/4 cup unsalted butter (half of one stick), melted
  • 1 large egg
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons coffee or water (coffee leftover from the morning brew is fine)
  • 2 teaspoons vanilla extract
  • 3/4 cup unsweetened dark cocoa powder or unsweetened natural cocoa powder or (I used Hershey’s Special Dark)
  • 1 teaspoon instant espresso granules (make sure it’s instant so it dissolves), optional but recommended
  • 1/4 cup gluten-free flour or all-purpose flour

See full instructions on: www.averiecooks.com