Friday, July 11, 2014

50 Bo rownies {Road Snack Survival Guide}

Mocha Brownies


Minty Brownies


Tropical Brownies


Blondies and S'mores Brownies


Brownie Pops

Brownies, do I really need to say anything more? The perfect quick dessert, food-gift, bake sale  and party table item. A Manly Man's food...that they will scarf-down as fast as they can. When the cookie jars aren't full of cookies, they have brownies in them.

How to bake brownies:

1} Preheat the oven to 325 degrees. Coat a 9 x 13-inch pan {or other pan as noted} with cooking spray. For easy removal line pan with foil, leaving an overhang, the coat with more spray.

2} Add the batter and bake until a toothpick inserted into the center comes out almost clean. Cool on a rack, then cut into squares.

  

  1. Cakey Brownies: Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder, and 1 teaspoon each kosher salt and baking powder in a bowl. Bring 2 sticks butter, 2 1/2 cups brown sugar and 1 cup water to a simmer in a saucepan. Off the heat, whisk in 6 ounces chopped unsweetened chocolate; cool slightly. Whisk in 5 large eggs, one at a time, and 2 teaspoons pure vanilla extract. With a wooden spoon stir in the flour mixture. Spread in the pan; bake 30 to 35 minutes.
  2. Hazelnut Brownies: Make Cakey Brownies {No. 1}, folding in1 1/4 cups finely chopped hazelnuts.
  3. German Chocolate Brownies: Make Cakey Brownies {No. 1}; cool Top with German chocolate frosting: Cook 1/4 cup sugar and 1 tablespoon water in a saucepan over medium-high heat until amber, 4 minutes. Whisk in 1 cup coconut milk and 1 tablespoon corn syrup; cook, whisking, 4 minutes. Off the heat, whisk in 1/2 stick unsalted butter, 1/2 teaspoon pure vanilla extract and a pinch of kosher salt; cool. Stir in 1 cup each chopped toasted pecans and shredded coconut, and 1/2 cup chopped German chocolate.
  4. Black and White Brownies: Make Cakey Brownies {No. 1}; cool. Top with cream cheese frosting: Beat 8 ounces cream cheese, 1/2 stick butter, 1 1/2 cups confectioners' sugar and 1 teaspoon pure vanilla extract.
  5. Mocha Brownies: Make Cakey Brownies {No. 1}; cool Top with mocha frosting: Dissolve 1 teaspoon instant expresso in 1 tablespoon water; beat with 1 stick butter and 1 1/4 cups confectioners' sugar. Sprinkle with, shaved chocolate.
  6. Red Velvet Brownies: Whisk 1 cup flour, 3 tablespoons cocoa powder and 1/2 teaspoon each kosher salt and baking powder in a bowl. Bring 1 1/2 cups dark brown sugar, 1 stick butter and 2/3 cup water to a simmer in a saucepan. Off the heat, whisk in 2 ounces chopped unsweetened chocolate; cool slightly. Whisk in 3 large eggs, one at a time, 1 1/2 teaspoons pure vanilla extract and 2 teaspoons red food coloring. With a wooden spoon stir in the flour mixture. Spread in the pan; bake 20 to 25 minutes, then cool. Top with cream cheese frosting {No. 4}.
  7. Diner Brownies: Make Cakey Brownies {No. 1}. Top with chocolate frosting: Beat 1 stick butter, 1 1/4 cups confectioners' sugar, 3 tablespoons cocoa powder, 2 tablespoons milk and 1/2 teaspoon pure vanilla extract.
  8. Black Forest Brownies: Make Cakey Brownies {No. 1}, folding in 1/2 cup each sour cherry preserves and chopped maraschino cherries.
  9. Brownie Surprise Bites: Line two 24-cup mini-muffin pans with paper liners. Make half of the recipe for Cakey Brownies {No. 1}, using only 2 eggs; divide among the liners. Bury mint chocolates or berries in te batter. Bake 15 to 17 minutes. {I usually do 1 pan with mint chocolates and the other with berries}.
  10. 30 Second Brownies: Stir 1 tablespoon each cocoa powder, flour, brown sugar, water and vegetable oil and a pinch of kosher salt in a mug. Microwave 30 seconds.
  11. Fudgy Brownies: Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and raw sugar; cool slightly. Whisk in 4 large eggs, one at a time, and 1 teaspoon pure vanilla extract. With a wooden spoon stir in 1 cup flour and 1/2 teaspoon kosher salt. Spread in the pan; bake 45 minutes.
  12. Walnut Brownies: Make Fudgy Brownies {No. 11}, folding in 1 cup chopped walnuts.
  13. Minty Brownies: Make Fudgy Brownies {No. 11}, using only 1 1/2 cups chocolate chips. Fold 1 cup mint chips into the batter. Dust with confectioners' sugar before serving.
  14. Milk Chocolate Brownies: Make Fudgy Brownies {No. 11}, replacing the semisweet chocolate chips with milk chocolate chips and using only 1/2 cup each brown sugar and raw sugar.
  15. Malted Brownies: Make Fudgy Brownies {No. 11}, replacing the semisweet chocolate chips with milk chocolate chips, using only 1/2 cup each brown sugar and sugar, and adding 1/2 cup chocolate malted milk powder {I use Ovaltien powder} with the flour. Top with chopped malted milk balls before baking.
  16. Cheesecake Brownies: Make Fudgy Brownie batter {No. 11}, spread in the pan. Beat 8 ounces cream cheese, 1/2 cup sugar, 1 large egg, and 1 teaspoon pure vanilla extract. Swirl into the brownie batter. Bake 55 minutes.
  17. Peanut Butter Brownies: Make Fudgy Brownie batter {No. 11}, folding in 1 cup chopped peanuts. Spread in the pan, swirl in 1/2 cup creamy peanut butter before baking.
  18. Tropical Brownies: Make Fudgy Brownies {No. 11}, folding in 1 cup chopped macadamia nuts. Top with vanilla frosting: Beat 1 stick butter, 2 tablespoons milk, 1 teaspoon pure vanilla extract and 1 1/2 cups confectioners' sugar. Chill, then top the brownies with toasted shaved coconut.
  19. Cherry-Almond Brownies: Soak 1 cup dried cherries in 2 tablespoons amaretto. Make Fudgy Brownies {No. 11}, folding in the cherries and 1 cup slivered almonds.
  20. Raspberry Brownies: Make Fudgy Brownies {No. 11}, adding 2 tablespoons raspberry liqueur with the vanilla. Top evenly with raspberries before baking.
  21. Mexican Brownies: Make Fudgy Brownies {No. 11}, folding in 1 tablespoon toasted sesame seeds, 1/2 teaspoon ancho chile powder and 1/4 teaspoon cinnamon.
  22. Rocky Road Brownies: Make Fudgy Brownies {No. 11}, folding in 1 cup each chopped pecans and chocolate chips; bake. Top with 3 cups mini marshmallows while still hot; Broil until toasted.
  23. Coconut Brownies: Make Fudgy Brownies {No. 11}, folding in 1 cup each toasted coconut and chopped walnuts.
  24. Pretzel Brownies: Make Fudgy Brownies {No. 11}, lining the pan with thin pretzel sticks before adding the batter.
  25. S'mores Brownies: Make Fudgy Brownies {No. 11}, lining the pan with a layer of graham crackers before adding the batter. Bake 35 minutes; top with mini marshmallows and mini chocolate chips and bake 10 more minutes.
  26. Brownie Rolls: Make Fudgy Brownies {No. 11}; cool and cut into squares. Roll out each brownie into a thin square between pieces of plastic wrap. Remove the plastic spread with marshmallow cream and roll into a log.
  27. Blondies: Whisk 1 stick melted butter and 2 cups dark brown sugar in a bowl. Whisk in 2 large eggs, 2 tablespoons bourbon and 2 teaspoons pure vanilla extract. Stir in 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Fold in 3/4 cup chocolate chips and 1/2 cup chopped walnuts. Bake 45 minutes.
  28. Salted Blondies: Make Blondies {No. 27}, sprinkle with flaky sea salt before baking.
  29. Swirled Blondies: Make Blondies {No. 27}, using only 1 1/2 cups brown sugar and omitting the chocolate chips and walnuts. Spread in the pan. Swirl in 1/4 cup chocolate syrup before baking.
  30. Ginger-Cashew Blondies: Make Blondies {No. 27}, omitting the chocolate chips and walnuts and folding in 1/2 cup each cinnamon chips, finely chopped crystallized ginger and chopped cashews. 
  31. Butterscotch Blondies: Make Blondies {No. 27}, replacing 1/2 cup of the flour with 1 cup quick-cooking oats and the chocolate chips with butterscotch chips; omit the nuts.
  32. White Chocolate Blondies: Make Blondies {No. 27}, replacing the chocolate chips with white chocolate chips and the walnuts with chopped macadamia nuts.
  33. White Chocolate-Nut Bars: Melt 8 ounces chopped white chocolate and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 2/3 cups; cool slightly. Whisk in 5 large eggs, 1 1/3 cups flour, 1 1/4 teaspoon baking powder and 1/2 teaspoon salt. Spread in the pan; top with chopped pecans. Bake 25 to 30 minutes.
  34. Marble Brownies: Make Fudgy Brownies {No 11}; pour into pan. Make half of the recipe for Blondies {No. 27}, and dollop over the brownie batter; swirl with a knife and bake.
  35. Blondie Candy Pie: Make Blondies {No 27} in a 10-inch deep-dish pie plate. Bake 25 minutes, then top with 1/2 cup each white chocolate chips, Reese's Pieces, M & M's and chopped Oreos. Bake 15 minutes more.
  36. PB&J Bars: Make Blondies batter {No. 27}, omitting the chocolate chips and replacing the walnuts with chopped peanuts. Spread in the pan; dollop with 1/2 cup grape jelly and swirl. Bake 50 minutes.
  37. Flourless Fudgy Brownies: Beat 2 eggs and 1 cup each almond butter and agave nectar until smooth, then beat in 1/2 cup cocoa powder and 1/2 teaspoon each baking soda, pure vanilla extract and kosher salt. Fold in 1/2 cup chocolate chips. Spread in a 9-inch square pan and bake at 375 degrees for 35 minutes.
  38. Flourless Cakey Brownies: Beat 8 ounces melted semisweet chocolate, 2 large eggs, 1/2 cup sugar, 1 tablespoon each cocoa powder and strong brewed coffee, 3 tablespoons cornstarch and 1/4 teaspoon each kosher salt and pure vanilla extract. Bake in an 8-inch square pan at 350 degrees, for 40 minutes.
  39. Butterless Brownies: Soak 1/4 prunes in 1/4 warm apple juice, 30 minutes; puree with 1/2 cup water. Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder and 1 teaspoon each salt and baking powder in a bowl. Simmer 2 1/2 cups brown sugar and 1/2 cup water in a saucepan. Off the heat, whisk in 6 ounces chopped bittersweet chocolate; cool slightly. Whisk in the prune puree and 4 large eggs, one at a time; with a wooden spoon stir in the flour mixture. Spread in pan and bake 35 to 40 minutes.
  40. Low-Fat Brownies: Whisk 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon salt and 1/2 teaspoon baking soda in a bowl. Bring 2 cups dark brown sugar, 1/2 stick butter, 3 tablespoons strong brewed coffee and 1/4 cup water to a simmer in a saucepan. Off the heat, whisk in 8 ounces chopped semisweet chocolate; cool slightly. Whisk in 3 eggs and 1 tablespoon vanilla. Stir in the flour mixture. Spread in the pan; bake 35 to 40 minutes.
  41. Carob Brownies: Combine 1 cup flour, 1/2 cup each whole-wheat flour, carob chips and toasted walnuts, 1/3 cup each brown sugar and carob powder, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup pure maple syrup, 1/3 cup vegetable oil, 1/4 cup apple juice and 1/2 teaspoon vanilla; stir in the flour mixture. Spread in the pan and bake 25 to 30 minutes. {Carob chips and powder can be found in most Health Food Stores, if you can't find it you can buy carob powder online at Sunburst Superfoods and carob chips at Amazon}.
  42. Giftable Brownie Mix: Mix 1 cup flour, 3/4 cup each light brown sugar, and sugar, 1 cup chocolate chips, 1/2 teaspoon salt in an air tight container. {I usually use a mason jar and layer the ingredients. Make a tag with the baking directions: {To bake, whisk with 2 sticks melted butter, 1/4 cup hot water, 2 large eggs and 1 teaspoon vanilla. Bake in a 9-inch square pan at 350 degrees for 40 minutes.}
  43. Brownie Thins: Pulse 1 1/4 cups flour, 1/2 cup Dutch-process cocoa powder, 2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon each baking soda and salt, and 1 1/2 sticks butter in a food processor until combined. Pat into a disk between 2 pieces of parchment; chill 10 minutes. Roll out to 1/4-inch thick and remove the parchment; cut into small squares. Transfer to baking sheets; chill 10 minutes. Bake at 325 degrees for 10 minutes.
  44. Toffee Brownies: Make Fudgy Brownies {No. 11}, folding 1/2 cup toffee bits into the batter. Top with 1/4 cup toffee bits before baking.
  45. Triple Chocolate Sundaes: Make Fudgy Brownie batter {No. 11}; spread in the pan, sprinkle chocolate chips and bake. Serve with ice cream and hot fudge sauce.
  46. Brownie Pops: Make Fudgy Brownies {No. 11} and cut into small squares; skewer with lollypop sticks. Melt 1 cup chopped semisweet chocolate with 4 tablespoons shortening. Dip the brownies into the melted chocolate; top with chocolate sprinkles. Place on parchment paper to set.
  47. Brownie Petits Fours: Make Fudgy Brownies {No. 11}. Cut the brownies into 1-inch squares. Spread half the squares with jam; sandwich with the rest. Place on a rack set on a rimmed baking sheet. Pour melted white chocolate over the  sandwiches; decorate with sprinkles. Let set.
  48. Brownie Ice Cream Bars: Slice brownies in half horizontally. Spread one half with raspberry jam and the other with softened mint ice cream. Press together and freeze until firm.
  49. Bananas Foster Brownies: Melt 2 tablespoons butter and 1/4 cup light brown sugar in a skillet, stirring. Add 3 sliced bananas; cook until golden. Add 1/4 cup light rum and 1 teaspoon banana liqueur. Off the heat, ignite with a match and let the flame burn off. Spoon over brownies; top with vanilla bean ice cream.
  50. Frozen Brownie Mud Pie: Press 1 1/4 cups crumbled brownies into a pie plate; freeze. Fill with softened coffee ice cream and top with toffee bits; freeze. Top with whipped cream and hot fudge sauce.

NOTES:
1} I use only European butter
2} I use only cake flour
3} I use only raw sugar
4} I use only the best pure vanilla extract