BROWNIE RECIPE COLLECTION
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Chocoholics Anonymous
BROWNIE RECIPE COLLECTION
Post your fave recipes
Now who doesn't like brownies; so why not start a collection of Brownie recipes.  I was looking at my Cookbook 2005 and I found 12 recipes for Brownies and OH MY do they sound scrumptious.&
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Forums  »  Baking Forums  »  Chocoholics Anonymous  »  BROWNIE RECIPE COLLECTION

Re: BROWNIE RECIPE COLLECTION

posted at 8/2/2011 6:47 AM EDT
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
In Response to Re: BROWNIE RECIPE COLLECTION:
BLOND TOFFEE BROWNIES 1/2 CUP BUTTER, SOFTENED 1 CUP SUGAR 1/2 CUP PACKED BROWN SUGAR 2 EGGS 1 TSP. VANILLA 1-1/2 CUPS ALL-PURPOSE FLOUR 2 TSP. BAKING POWDER 1/4 TSP. SALT 1 CUP ENGLISH TOFFEE BITS OR ALMOND BRICKLE CHIPS 1.  IN A MIXING BOWL, CREAM BUTTER AND SUGARS.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.  BEAT IN VANILLA.  COMBINE THE FLOUR, BAKING POWDER AND SALT; GRADUALLY ADD TO CREAMED MIXTURE.  STIR IN TOFFEE BITS. 2.  SPREAD EVENLY INTO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING PAN.  BAKE AT 350* FOR 35-40 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.  COOL ON A WIRE RACK.  CUT INTO BARS.  YIELD: 1-1/2 DOZEN. The next recipe I will try to post will be either Mon. or Tues., so look for the Super Brownies! Thank you for the encouragement and prayers!  I greatly appreciate it and God bless you all!
Posted by Susan K

Susan,
Love your new avatar!

Re: BROWNIE RECIPE COLLECTION

posted at 8/2/2011 10:47 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
SUPER BROWNIES

1/2 CUP BUTTER
1-1/2 CUPS SUGAR
4-2/3 CUPS (28 OUNCES) SEMISWEET CHOC. CHIPS, DIVIDED
3 TBSP. HOT WATER
4 EGGS
5 TSP. VANILLA
1-1/2 CUPS ALL-PURPOSE FLOUR
1/2 TSP. BAKING SODA
1/2 TSP. SALT
2 CUPS COARSELY CHOPPED MACADAMIA NUTS OR PECANS, DIVIDED

1.  IN A SAUCEPAN OVER MEDIUM HEAT, MELT BUTTER AND SUGAR.  REMOVE FROM THE HEAT; STIR IN 2 CUPS CHOC. CHIPS UNTIL MELTED.  POUR INTO A MIXING BOWL; BEAT IN WATER.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.  ADD VANILLA.  COMBINE FLOUR, BAKING SODA AND SALT; BEAT INTO THE CHOC. MIXTURE UNTIL SMOOTH.  STIR IN 2 CUPS OF CHOC. CHIPS AND 1 CUP OF NUTS.

2.  POUR INTO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING PAN.  SPRINKLE WITH REMAINING CHIPS AND NUTS.  BAKE AT 325* FOR 55 MINUTES OR UNTIL THE CENTER IS SET (DO NOT OVERBAKE).  YIELD: ABOUT 3-1/2 DOZEN.

The next brownie posting will be for Fudgy Oat Brownies!

Re: BROWNIE RECIPE COLLECTION

posted at 8/2/2011 12:20 PM EDT
Posts: 7300
First: 6/23/2010
Last: 4/19/2014
Wow - this is my favorite one so far!!  Thanks again

Re: BROWNIE RECIPE COLLECTION

posted at 8/3/2011 1:21 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Susan,  Thanks for another great brownie recipe. Will make this one with pecans!!!

Re: BROWNIE RECIPE COLLECTION

posted at 8/3/2011 6:48 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
FUDGY OAT BROWNIES

1-1/2 CUPS QUICK-COOKING OATS
3/4 CUP ALL-PURPOSE FLOUR
3/4 CUP PACKED BROWN SUGAR
1/4 TSP. BAKING SODA
1/4 TSP. SALT
3/4 CUP BUTTER, MELTED
1 PKG. FUDGE BROWNIE MIX (13-IN. X 9-IN. PAN SIZE)

FROSTING:

3 TBSP. BUTTER
1-1/2 OUNCES UNSWEETENED CHOC.
2-1/4 CUPS CONFECTIONERS' SUGAR
3 TO 4 TBSP. HOT WATER
1-1/2 TSP. VANILLA

1.  IN A LARGE BOWL, COMBINE OATS, FLOUR, BROWN SUGAR, BAKING SODA AND SALT.  STIR IN BUTTER UNTIL COMBINED.  PRESS INTO AN UNGREASED 13-IN. X 9-IN. BAKING PAN.  BAKE AT 350* FOR 10-11 MINUTES OR UNTIL PUFFED AND EDGES ARE LIGHTLY BROWNED.

2.  MEANWHILE, PREPARE BROWNIE MIX ACCORDING TO PACKAGE DIRECTIONS FOR CAKE-LIKE BROWNIES.  SPREAD OVER CRUST.  BAKE 25-30 MINUTES LONGER OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.

2.  FOR FROSTING, IN A MICROWAVE-SAFE BOWL, MELT BUTTER AND CHOC.; STIR UNTIL SMOOTH.  IMMEDIATELY STIR IN CONFECTIONERS' SUGAR, 2 TABLESPOONS HOT WATER AND VANILLA UNTIL SMOOTH.  IMMEDIATELY SPREAD OVER BROWNIES.  COOL ON WIRE RACK UNTIL FIRM.  CUT INTO BARS.  YIELD: 3 DOZEN

I wish you could see the picture of this brownie recipe.  Oh my, oh my, do they look out of this world!  I will be posting Irish Mint Brownies tomorrow!  This probably will be my last posting for a couple of days due to surgery.  If I am up to it, I will try to start posting the brownie recipes sooner. 

Re: BROWNIE RECIPE COLLECTION

posted at 8/3/2011 8:13 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Susan this is so great of you to do this with everything on your plate.You need to relax and take care of yourself we can all wait.We have a ton to go through.I think I'm going to make this brownie recipe tomorrow,I have all the ingredients and my son and dil are coming over tomorrow for dinner so this will be desert.Thanks a bunch!

Re: BROWNIE RECIPE COLLECTION

posted at 8/3/2011 9:11 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: BROWNIE RECIPE COLLECTION:
Susan this is so great of you to do this with everything on your plate.You need to relax and take care of yourself we can all wait.We have a ton to go through.I think I'm going to make this brownie recipe tomorrow,I have all the ingredients and my son and dil are coming over tomorrow for dinner so this will be desert.Thanks a bunch!
Posted by gale g


Hi Gale,

Please let me know what you think of the recipe.  I have tried many recipes from Taste of Home and cannot complain about any of them!
Take Care!

Re: BROWNIE RECIPE COLLECTION

posted at 8/3/2011 9:22 PM EDT
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Susan:  thank you for all the recipes.  Please take your time in typing them. Do one whenever you have the time.  Thank you, again and God bless you!!!!!!!  We all appreciate the hard work.

Re: BROWNIE RECIPE COLLECTION

posted at 8/4/2011 7:03 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: BROWNIE RECIPE COLLECTION:
In Response to Re: BROWNIE RECIPE COLLECTION : Hi Gale, Please let me know what you think of the recipe.  I have tried many recipes from Taste of Home and cannot complain about any of them! Take Care!
Posted by Susan K


Hi Susan,I will let you later today.My one friend always gives me her TOH magazines because she knows how much I love to cook.I have tried a few recipes and I was never disappointed.There are just so many recipes out there.I wish I could make all of them but there isn't enough time in a lifetime to accomplish that.lol ! I love food !

Re: BROWNIE RECIPE COLLECTION

posted at 8/4/2011 11:05 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
IRISH MINT BROWNIES

1 CUP BUTTER, CUBED
4 OUNCES BITTERSWEET CHOC., CHOPPED
4 EGGS
2 CUPS SUGAR
2 TSP. VANILLA
1-1/2 CUPS ALL-PURPOSE FLOUR
1 CUP (6 OUNCES) DOUBLE DARK CHOC. CHIPS OR SEMISWEET CHOC. CHIPS
1/2 CUP CHOPPED WALNUTS

FILLING:

4 OUNCES WHITE BAKING CHOC., CHOPPED
1/4 CUP REFRIGERATED IRISH CRÈME NON-DAIRY CREAMER
1 CUP HEAVY WHIPPING CREAM
15 MINT ANDES CANDIES, CHOPPED

ICING:

12 OUNCES BITTERSWEET CHOC., CHOPPED
1 CUP HEAVING WHIPPING CREAM
2 TBSP. BUTTER
MINT ANDES CANDIES, HALVED, OPTIONAL

1.  IN A MICROWAVE, MELT THE BUTTER AND BITTERSWEET CHOC.; STIR UNTIL SMOOTH.  COOL SLIGHTLY.  IN A LARGE BOWL, BEAT THE EGGS, SUGAR AND VANILLA.  STIR IN THE CHOC. MIXTURE.  GRADUALLY ADD FLOUR UNTIL BLENDED.  STIR IN CHIPS AND WALNUTS.

2.  SPREAD INTO A GREASED 13-IN. X 9-IN. BAKING PAN.  BAKE AT 350* FOR 30-35 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN (DO NOT OVERBAKE).  COOL ON A WIRE RACK.

3.  IN A MICROWAVE, MELT THE WHITE CHOC. AND CREAMER AT 70% POWER FOR 1 MINUTE; STIR.  MICROWAVE AT ADDITIONAL 10- TO 20-SECOND INTERVALS, STIRRING UNTIL SMOOTH.  TRANSFER TO A SMALL BOWL.  REFRIGERATE FOR 30-40 MINUTES OR UNTIL CHILLED.

4.  IN ANOTHER SMALL BOWL, BEAT HEAVY WHIPPING CREAM UNTIL SOFT PEAKS FORM; FOLD INTO THE WHITE CHOC. MIXTURE.  BEAT ON MED. SPEED UNTIL STIFF PEAKS FORM, ABOUT 4 MINUTES.  FOLD IN CHOPPED CANDIES.  SPREAD OVER THE BROWNIES.  COVER AND REFRIGERATE.

5.  IN A SMALL SAUCEPAN, COMBINE BITTERSWEET CHOC AND HEAVY WHIPPING CREAM.  COOK AND STIR OVER LOW HEAT UNTIL CHOC. IS MELTED AND SMOOTH; REMOVE FROM THE HEAT.  STIR IN BUTTER UNTIL MELTED.  COOL TO ROOM TEMPERATURE.  CAREFULLY SPREAD OVER FILLING.  COVER AND REFRIGERATE FOR 1 HOUR OR UNTIL ICING IS SET.  CUT INTO BARS.  GARNISH WITH ADDITIONAL CANDIES IF DESIRED.  STORE IN REFRIGERATOR.  YIELD: 2-1/2 DOZEN.

Doesn't this sound good!  Well, the next brownie recipe will be Frosted Cookie Brownies.  See you all later!!

Re: BROWNIE RECIPE COLLECTION

posted at 8/4/2011 12:39 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
SUSAN, thanks so much for all the recipes you have given us.  Hopefully your surgery won't need a long stay in the hospital and you will be back to your old self in no time.  We have plenty of recipes to try so take your time and post more recipes when you feel up to it.

Re: BROWNIE RECIPE COLLECTION

posted at 8/4/2011 10:08 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Hi Susan the fudgy oat brownies are very good.I only have a couple left.They ate everything! I better grab a cup of coffee and brownie before they are gone,I only took a bite before.Thanks again very good.

Re: BROWNIE RECIPE COLLECTION

posted at 8/4/2011 11:25 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I figured I would post this one here.
Heavenly Hash Bars
Crust
1 Cup unsalted butter
1 tsp salt
3/4 ounce sugar
2 tsp vanilla
2 1/3 Cup flour

Topping
3 Cups semi sweet chocolate chips or dark chocolate chips
3/4 Cup heavy cream
1 Cup diced pecans
3 Cups mini marshmallows, (half a 10.5 ounce bag.)

Pre heat oven to 350 degrees F.
Lightly grease a 13X9 pan or line with parchment and grease the parchment

Crust:
In a medium bowl beat together the butter, salt, sugar, vanilla then beat in flour.  the dough will seem very dry to begin, keep beating it will come together.
Press dough into prepared pan, smoothing surface with your fingers or mini rolling pin or bottom of a flat measuring cup. Dock the dough ("poke" the dough all over with a fork this will keep it from bubbling up)
Bake the crust for 35 to 40 minutes, until golden brown all around and the edges are starting to brown.  Remove from oven and loosen the edges with a plastic knife or butter knife.
Make topping while crust cools.
Topping:
Place chocolate and cream in microwave safe bowl heat in microwave until cream is steaming and barely starting to form bubbles.  You can do this on the stovetop, heat cream until very hot but not boiling, pour hot cream over chocolate. (place chocolate in heat proof bowl)
Stir until smooth.
Spread warm chocolate over crust, sprinkle with marshmallows, then pecans.  Immediately use knife to cut into squares. 
This will be messy but if you wait it will be more difficult to cut as the bottom crust will be more difficult to cut.
Cover bars and place in refrigerator for about 1 hour to set chocolate.  Remove from refrigerator transfer bars to serving plate
Approx 2 dozen bars.

Note.. the marshmallows will not melt and you may want to lightly press them into the filling a bit. Or just nibble on any that fall off..no one will notice.

Re: BROWNIE RECIPE COLLECTION

posted at 8/6/2011 10:38 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: BROWNIE RECIPE COLLECTION:
Hi Susan the fudgy oat brownies are very good.I only have a couple left.They ate everything! I better grab a cup of coffee and brownie before they are gone,I only took a bite before.Thanks again very good.
Posted by gale g


Gale...

Yeah...that is why I love TOH cookbooks!  Thank you so much for letting me know.  I'll be over for a sample and a cup of coffee, with cream please!  :')

Re: BROWNIE RECIPE COLLECTION

posted at 8/6/2011 11:26 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
FROSTED COOKIE BROWNIES

1 TUBE (18 OUNCES) REFRIGERATED CHOC. CHIP COOKIE DOUGH (NESTLE OF COURSE)
3 CUPS MINIATURE MARSHMALLOWS
2 CUPS (12 OUNCES) SEMISWEET CHOC. CHIPS
1 CUP BUTTER, CUBED
4 EGGS
2 TSP. VANILLA
1 CUP ALL-PURPOSE FLOUR
1/2 TSP. BAKING SODA
1/4 TSP.  SALT
1 CUP CHOPPED WALNUTS

FROSTING:

2 CUPS MINIATURE MARSHMALLOWS
6 TBSP. MILK
1/4 CUP BUTTER, SOFTENED
2 OUNCES UNSWEETENED CHOC.
3 CUPS CONFECTIONERS' SUGAR

1.  PRESS THE COOKIE DOUGH INTO A GREASED 13-IN. X 9-IN. BAKING PAN.  BAKE AT 350* FOR 10 MINUTES.

2.  MEANWHILE, IN A LARGE SAUCEPAN, COMBINE THE MARSHMALLOWS, CHIPS AND BUTTER; COOK AND STIR OVER LOW HEAT UNTIL MELTED AND SMOOTH.  TRANSFER TO A LARGE BOWL; COOL.  BEAT IN THE EGGS AND VANILLA.  COMBINE THE FLOUR, BAKING POWDER AND SALT; STIR INTO THE MARSHMALLOW MIXTURE.  STIR IN NUTS.

3.  SPREAD OVER COOKIE CRUST.  BAKE FOR 30-35 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.  COOL ON A WIRE RACK.

4.  FOR FROSTING, IN A SMALL SAUCEPAN, COMBINE THE MARSHMALLOWS, MILK, BUTTER AND CHOC.  COOK AND STIR OVER LOW HEAT UNTIL SMOOTH.  REMOVE FROM THE HEAT; BEAT IN CONFECTIONERS' SUGAR UNTIL SMOOTH.  FROST THE BROWNIES.  CUT INTO BARS.  YIELD:15 SERVINGS

The next brownie recipe sounds yummy...Mocha Mousse Brownies!

Re: BROWNIE RECIPE COLLECTION

posted at 8/6/2011 12:04 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: BROWNIE RECIPE COLLECTION:
In Response to Re: BROWNIE RECIPE COLLECTION : Gale... Yeah...that is why I love TOH cookbooks!  Thank you so much for letting me know.  I'll be over for a sample and a cup of coffee, with cream please!  :')
Posted by Susan K


Hi Susan,on our ride yesterday we were talking and my husband brought up the brownies he said those were the best he ever tasted!So I need to make different ones and I'm sure he will love being the taste tester,lol ! I'll make you a nice cup of French press coffee to go with the brownies!I'm going to look through again and see what I have in the way of ingredients and choose another to bake tomorrow.Thanks again!

Re: BROWNIE RECIPE COLLECTION

posted at 8/6/2011 3:16 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: BROWNIE RECIPE COLLECTION:
In Response to Re: BROWNIE RECIPE COLLECTION : Hi Susan,on our ride yesterday we were talking and my husband brought up the brownies he said those were the best he ever tasted!So I need to make different ones and I'm sure he will love being the taste tester,lol ! I'll make you a nice cup of French press coffee to go with the brownies!I'm going to look through again and see what I have in the way of ingredients and choose another to bake tomorrow.Thanks again!
Posted by gale g


Gale...

Wow, isn't that nice that your husband commented on you baking!  Check the brownie recipe that I am posting tomorrow...Mocha Mousse Brownie.  Doesn't that sound good?!

Re: BROWNIE RECIPE COLLECTION

posted at 8/6/2011 3:59 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014

Mocha mousse sounds delightful.  Mousse is the secret word

Re: BROWNIE RECIPE COLLECTION

posted at 8/7/2011 1:06 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Susan and Nikki,  Thank you very much for your recipes. I have printed them
and hopefully my black ink last until Wed. (shopping day). lol lol

Re: BROWNIE RECIPE COLLECTION

posted at 8/7/2011 12:16 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
MOCHA MOUSSE BROWNIES

2/3 CUP SEMISWEET CHOC. CHIPS
1/2 CUP BUTTER
1 CUP PLUS 2 TBSP. SUGAR
2 EGGS
1/4 CUP HOT WATER
2 TBSP. INSTANT COFFEE GRANULES
1/2 CUP ALL-PURPOSE FLOUR
1/2 CUP BAKING COCOA
1 TSP. BAKING POWDER

MOCHA MOUSSE:

1 PKG. (3 OUNCES) CREAM CHEESE, SOFTENED
1/4 CUP SWEETENED CONDENSED MILK
1/2 CUP SEMISWEET CHOC. CHIPS, MELTED
1 ENVELOPE UNFLAVORED GELATIN
1/4 CUP COLD WATER
2 TBSP. INSTANT COFFEE GRANULES
1 CUP HEAVY WHIPPING CREAM

1.  IN A SAUCEPAN OVER LOW HEAT, MELT CHIPS AND BUTTER; POUR INTO A LARGE BOWL.  BEAT IN SUGAR UNTIL SMOOTH.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.  COMBINE THE HOT WATER AND COFFEE GRANULES; ADD TO THE CHOC. MIXTURE.  COMBINE THE FLOUR, COCOA AND BAKING POWDER, GRADUALLY BEAT INTO CHOC. MIXTURE.

2.  SPREAD INTO A GREASED 13-IN. X 9-IN. BAKING PAN.  BAKE AT 350* FOR 15-20 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.  (BROWNIES WILL BE THIN).  COOL ON A WIRE RACK.

3.  FOR MOUSSE, IN A SMALL BOWL, BEAT CREAM CHEESE UNTIL SMOOTH; BEAT IN MILK AND MELTED CHIPS.  IN A SMALL SAUCEPAN, SPRINKLE GELATIN OVER COLD WATER; LET STAND FOR 1 MINUTE.  COOK AND STIR OVER LOW HEAT UNTIL GELATIN IS DISSOLVED.  REMOVE FROM HEAT; STIR IN COFFEE GRANULES UNTIL DISSOLVED.  IN A SMALL BOWL, BEAT WHIPPING CREAM UNTIL SLIGHTLY THICKENED.  BEAT IN GELATIN.  FOLD INTO CREAM CHEESE MIXTURE.  SPREAD OVER BROWNIES.  COVER AND REFRIGERATE FOR 3 HOURS OR UNTIL SET.  CUT INTO SQUARES.  YIELD:  2 DOZEN.

Hazelnut Brownies is next...see ya later gals!!
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