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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Re: BROWNIE RECIPE COLLECTION

posted at 7/23/2011 4:07 PM EDT
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
hee hee -- Judy, the only time I bake brownies is to take/give somewhere and I always carefully remove all the "edges" and give just the clean, even, precise slices. 
I save the edges for me!!

Re: BROWNIE RECIPE COLLECTION

posted at 7/23/2011 5:12 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
ALMOND COCONUT BROWNIES

1-1/2 CUPS BUTTER
4 SQUARE (1 OUNCE EACH) UNSWEETENED CHOC.
2-1/4 CUPS SUGAR
3 EGGS, BEATEN
1 CUP ALL-PURPOSE FLOUR
3/4 CUP CHOPPED SLIVERED ALMONDS
1 TSP. VANILLA

FILLING:

1 CUP SUGAR
1 CUP MILK
24 LARGE MARSHMALLOWS
1 PKG. (14 OUNCES) FLAKED COCONUT

TOPPING:

1 CUP (6 OUNCES) SEMISWEET CHOC. CHIPS
3/4 CUP SUGAR
1/4 CUP BUTTER
1/4 CUP MILK
1/4 CUP CHOPPED SLIVERED ALMONDS,TOASTED

1.  IN A SAUCEPAN OVER LOW HEAT, MELT BUTTER AND CHOC.; COOL SLIGHTLY.  ADD SUGAR.  STIR IN THE EGGS, FLOUR, ALMONDS AND VANILLA.  TRANSFER TO A GREASED  13-IN. X 9-IN. X 2-IN. BAKING PAN.  BAKE AT 350* FOR 30 MINUTES OR UNTIL
 A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.  COOL ON A WIRE RACK.
2.  IN A LARGE SAUCEPAN, COMBINE FILLING INGREDIENTS; BRING TO A BOIL.  POUR OVER COOLED BROWNIES.
3.  IN ANOTHER SAUCEPAN, COMBINE CHOC. CHIPS, SUGAR, BUTTER AND MILK; BRING TO A BOIL.  SPOON OVER THE FILLING.  SPRINKLE WITH ALMONDS.  CHILL FOR 2 HOURS OR UNTIL SET.  STORE IN THE REFRIGERATOR.  YIELD: 4 DOZEN

Tomorrow I will post the Holiday Brownies.  Oh Nancy, these have cherries in them!!!   :')

Re: BROWNIE RECIPE COLLECTION

posted at 7/23/2011 5:33 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: BROWNIE RECIPE COLLECTION:
Susan - I cut off the puffy edges of the coconut pecan and the center is light brown, very smooth and very chewy .... there's not a bit of "cake like" in these.  I can't wait to hear the  reaction of the ladies at the shower tomorrow. Because I removed the edges of this 8x8 batch I decided I needed more treat so I made a new batch of Judy's Krispie Treats.
Posted by Nancy G


Nancy...

Did you get a good reaction from the ladies at the shower?

Re: BROWNIE RECIPE COLLECTION

posted at 7/23/2011 8:05 PM EDT
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
Hi Susan .... nope, I did not receive a good reaction from that glorious plate of two great treats  Wink    There was just silence and an empty serving plate .... and that plate was empty before the line of women ended!!    LOL
Later a nice lady said they couldn't wait for the next get together to see what I'd do then.  I asked if anyone wanted the recipe and the answer was 'no' .... no need for them to cook when they knew I'd be there.

I know my next offering will be the ALMOND COCONUT Brownies.   Oh, those look good and the 9X13 result is what I want and need. 
THANK YOU.

Re: BROWNIE RECIPE COLLECTION

posted at 7/23/2011 8:11 PM EDT
Posts: 7293
First: 6/23/2010
Last: 4/17/2014

I'm backkkkkkkkkk ........ Susan, I was just printing the Almond Coconut recipe and saw  "Tomorrow I will post the Holiday Brownies. Oh Nancy, these have cherries in them!!! :') "   I can't wait!!

And yesterday I was in the grocery store and saw a bag of dried STRAWBERRIES ...... next batch of the Oatmeal, coconut, choco chip, cherry cookies, I'm going to try the strawberries.

Re: BROWNIE RECIPE COLLECTION

posted at 7/23/2011 11:33 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014

When Susan gets done with her recipes I will add to the list.  I just picked up a Brownie cookbook at a "Well known" bookstore that is going out of business.  Couldn't pass it up the regular price was a bargain at $5.99 and I got 10% off, picked up another cookbook as well and with the discount on that one it was like getting the brownie book free.
Anyway there are lots of recipes to try. The chapters are, Chocolate Indulgences, Blondies, Spice Bars & Shortbread, Fruity Snack & Dessert Bars, Chockfull of Nuts, and Decorative Touches.

This is one that is bookmarked to be first to be tried.
Makes 32 bars.
Frangipane-Apricot Bars
Shortbread crust
1 1/2 Cup flour
1/2 Cup powdered sugar
3/4 Cup cold butter cut into sticks..do not use margarine
Frangipane-Apricot Filling
7 to 8 ounces almond paste
1/2 Cup granulated sugar
4 Tb butter, softened
1/4 tsp salt
2 large eggs
2 tsp vanilla extract
1/4 Cup flour
1 Cup apricot preserves or sour cherry jam, about one 12 ounce jar
1/3 Cup sliced natural almonds, with skins
Pre heat oven to 375 degrees F. Line a 13X9 baking pan with foil or parchment. Grease foil
Prepare crust: in medium bowl, with wire whisk, mix flour and powdered sugar.  With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs.  Press crumbs evenly into pan.  Bake crust 16 to 18 minutes.  cool in pan on wire rack.
Meanwhile, prepare filling: in large bowl, with mixer at low speed, beat almond paste, granulated sugar, butter and salt until crumbly.  Increase speed to medium, beat, scraping bowl frequently with rubber spatula, until combined, about 3 minutes.  Beat in eggs and vanilla until smooth.  Beat in flour just until combined.
Spread jam over cooled crust.  Carefully pour almond mixture over jam, spreading with small spatula if necessary.  Sprinkle top with almonds.
Bake until top is golden, 25 to 30 minutes.  Cool completely in pan on wire rack.
When cool lift foil, with pastry out of pan, peel away foil from sides.  cut lengthwise into 8 strips, then cut each strip crosswise into 4 pieces.  Store bars in tightly covered container up to 2 weeks.

If anyone has made these or makes them before I do please let me know how wonderful they are.  I love the combination of almond and apricot but the idea of sour cherry intrigues me.  Cranberry also is entering my mind since I love the cranberry almond cake that I make......Oh, so many possibilities....so many calories....

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 10:08 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: BROWNIE RECIPE COLLECTION:
Hi Susan .... nope, I did not receive a good reaction from that glorious plate of two great treats      There was just silence and an empty serving plate .... and that plate was empty before the line of women ended!!    LOL Later a nice lady said they couldn't wait for the next get together to see what I'd do then.  I asked if anyone wanted the recipe and the answer was 'no' .... no need for them to cook when they knew I'd be there. I know my next offering will be the ALMOND COCONUT Brownies.   Oh, those look good and the 9X13 result is what I want and need.  THANK YOU.
Posted by Nancy G


Nancy...

They must have been good if the plate was empty...why ask for a recipe when you have such a good heart and make all these treats for them!  You are a good person Nancy!

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 10:16 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Nikki...

We should start listing recipes for bars and cookies, Wow...what a collection we would have.  I have quite a few recipes in my cookbooks for fruit snack bars, cookies and dessert bars too.  I would be willing to list my recipes!

Let me know if you want to start a new discussion; one for cookies and one for fruit snack bars & dessert bars?

Also, your recipe looks wonderful!  I will be making those for sure!!

Thanks for sharing Nikki!!

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 10:35 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: BROWNIE RECIPE COLLECTION:
Nikki... We should start listing recipes for bars and cookies, Wow...what a collection we would have.  I have quite a few recipes in my Taste of Home cookbook for fruit snack bars, cookies and dessert bars too.  I would be willing to list my recipes! Let me know if you want to start a new discussion; one for cookies and one for fruit snack bars & dessert bars? Also, your recipe looks wonderful!  I will be making those for sure!! Thanks for sharing Nikki!!
Posted by Susan K


Posting the recipes here seems to be just as good as any. "We" seem to get off track when commenting on recipes.  As long as members that want the recipe are getting the recipe here this is good. 
I would love to post in the recipe section but it appears that there is still a problem with people finding a recipe once it is posted.  I think it may be getting better but not great.

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 10:42 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
HOLIDAY BROWNIES

1/2 CUP BUTTER
4 SQUARES (1 OUNCE EACH) UNSWEETENED CHOC.
2 CUPS SUGAR
1-1/4 CUPS ALL-PURPOSE FLOUR
2 TSP. GROUND CINNAMON
1/2 TSP. SALT
4 EGGS, BEATEN
1 TSP. VANILLA
1-1/2 CUPS HALVED RED AND/OR GREEN GREEN CANDIED CHERRIES, DIVIDED
1 CUP CHOPPED WALNUTS

1.  IN A HEAVY SAUCEPAN, MELT BUTTER AND CHOC. OVER LOW HEAT.  COOL FOR 10 MINUTES.  IN A BOWL, COMBINE THE SUGAR, FLOUR, CINNAMON AND SALT.  STIR IN THE COOLED CHOC. MIXTURE, EGGS, AND VANILLA UNTIL SMOOTH.  FOLD IN
1-1/4 CUPS CHERRIES AND THE WALNUTS.
2.  TRANSFER TO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING PAN.  ARRANGE THE REMAINING CHERRIES OVER TOP.  BAKE AT 350* FOR 35 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.  COOL ON A WIRE RACK.  CUT INTO BAR.  YIELD: 2 DOZ.

Tomorrow I will post the recipe for Frosted Fudge Brownies.

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 2:26 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: BROWNIE RECIPE COLLECTION:
When Susan gets done with her recipes I will add to the list.  I just picked up a Brownie cookbook at a "Well known" bookstore that is going out of business.  Couldn't pass it up the regular price was a bargain at $5.99 and I got 10% off, picked up another cookbook as well and with the discount on that one it was like getting the brownie book free. Anyway there are lots of recipes to try. The chapters are, Chocolate Indulgences, Blondies, Spice Bars & Shortbread, Fruity Snack & Dessert Bars, Chockfull of Nuts, and Decorative Touches. This is one that is bookmarked to be first to be tried. Makes 32 bars. Frangipane-Apricot Bars Shortbread crust 1 1/2 Cup flour 1/2 Cup powdered sugar 3/4 Cup cold butter cut into sticks..do not use margarine Frangipane-Apricot Filling 7 to 8 ounces almond paste 1/2 Cup granulated sugar 4 Tb butter, softened 1/4 tsp salt 2 large eggs 2 tsp vanilla extract 1/4 Cup flour 1 Cup apricot preserves or sour cherry jam, about one 12 ounce jar 1/3 Cup sliced natural almonds, with skins Pre heat oven to 375 degrees F. Line a 13X9 baking pan with foil or parchment. Grease foil Prepare crust: in medium bowl, with wire whisk, mix flour and powdered sugar.  With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs.  Press crumbs evenly into pan.  Bake crust 16 to 18 minutes.  cool in pan on wire rack. Meanwhile, prepare filling: in large bowl, with mixer at low speed, beat almond paste, granulated sugar, butter and salt until crumbly.  Increase speed to medium, beat, scraping bowl frequently with rubber spatula, until combined, about 3 minutes.  Beat in eggs and vanilla until smooth.  Beat in flour just until combined. Spread jam over cooled crust.  Carefully pour almond mixture over jam, spreading with small spatula if necessary.  Sprinkle top with almonds. Bake until top is golden, 25 to 30 minutes.  Cool completely in pan on wire rack. When cool lift foil, with pastry out of pan, peel away foil from sides.  cut lengthwise into 8 strips, then cut each strip crosswise into 4 pieces.  Store bars in tightly covered container up to 2 weeks. If anyone has made these or makes them before I do please let me know how wonderful they are.  I love the combination of almond and apricot but the idea of sour cherry intrigues me.  Cranberry also is entering my mind since I love the cranberry almond cake that I make......Oh, so many possibilities....so many calories....
Posted by nikki p


Nikki, these sound great.  I've sent them to my folder to be printed so i can make them.  I love things with shortbread crust

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 2:30 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
I just got a package of the dark chocolate chips when I was doing my grocery shopping today. I used my free coupon from VBB.  I thought I had already used it because I couldn't find it, but then I looked in my "baking stuff" coupons and there it was.  I figured I'd better use it quick before I lost it again.

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 4:34 PM EDT
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
So many great recipes - so little time

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 5:47 PM EDT
Posts: 499
First: 8/12/2008
Last: 3/7/2012
In Response to Re: BROWNIE RECIPE COLLECTION:
So many great recipes - so little time
Posted by Nancy G


I agree.  Plus one must do a "quality check" on each pan before taking them anywhere and there goes my good intentions for cutting back to lose a few pounds

Re: BROWNIE RECIPE COLLECTION

posted at 7/24/2011 6:12 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Nikki and Susan,thank you so much for the wonderful recipes.

Re: BROWNIE RECIPE COLLECTION

posted at 7/25/2011 2:41 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Susan,  I just got service unavaliable after typing a post. I will try again!!!
Thank you for all the brownie recipes. I have printed all of them!! lol lol

Re: BROWNIE RECIPE COLLECTION

posted at 7/25/2011 2:53 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Nikki,  Thank you for the Frangipane-Apricot Bars recipe. You really got a good deal on
the cookbooks. The bars do sound good with cherries too. I bet they would be good with
raspberries too.  I really love raspberries. I have the almond paste. I got 7 pounds from
Gordon Food Services in MI. I split the 7 pounds with my sister. We like to make
banket bars. I also love shortbread.  Calories Calories!!! lol lol







n Response to Re: BROWNIE RECIPE COLLECTION:
When Susan gets done with her recipes I will add to the list.  I just picked up a Brownie cookbook at a "Well known" bookstore that is going out of business.  Couldn't pass it up the regular price was a bargain at $5.99 and I got 10% off, picked up another cookbook as well and with the discount on that one it was like getting the brownie book free. Anyway there are lots of recipes to try. The chapters are, Chocolate Indulgences, Blondies, Spice Bars & Shortbread, Fruity Snack & Dessert Bars, Chockfull of Nuts, and Decorative Touches. This is one that is bookmarked to be first to be tried. Makes 32 bars. Frangipane-Apricot Bars Shortbread crust 1 1/2 Cup flour 1/2 Cup powdered sugar 3/4 Cup cold butter cut into sticks..do not use margarine Frangipane-Apricot Filling 7 to 8 ounces almond paste 1/2 Cup granulated sugar 4 Tb butter, softened 1/4 tsp salt 2 large eggs 2 tsp vanilla extract 1/4 Cup flour 1 Cup apricot preserves or sour cherry jam, about one 12 ounce jar 1/3 Cup sliced natural almonds, with skins Pre heat oven to 375 degrees F. Line a 13X9 baking pan with foil or parchment. Grease foil Prepare crust: in medium bowl, with wire whisk, mix flour and powdered sugar.  With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs.  Press crumbs evenly into pan.  Bake crust 16 to 18 minutes.  cool in pan on wire rack. Meanwhile, prepare filling: in large bowl, with mixer at low speed, beat almond paste, granulated sugar, butter and salt until crumbly.  Increase speed to medium, beat, scraping bowl frequently with rubber spatula, until combined, about 3 minutes.  Beat in eggs and vanilla until smooth.  Beat in flour just until combined. Spread jam over cooled crust.  Carefully pour almond mixture over jam, spreading with small spatula if necessary.  Sprinkle top with almonds. Bake until top is golden, 25 to 30 minutes.  Cool completely in pan on wire rack. When cool lift foil, with pastry out of pan, peel away foil from sides.  cut lengthwise into 8 strips, then cut each strip crosswise into 4 pieces.  Store bars in tightly covered container up to 2 weeks. If anyone has made these or makes them before I do please let me know how wonderful they are.  I love the combination of almond and apricot but the idea of sour cherry intrigues me.  Cranberry also is entering my mind since I love the cranberry almond cake that I make......Oh, so many possibilities....so many calories....
Posted by nikki p

Re: BROWNIE RECIPE COLLECTION

posted at 7/25/2011 12:02 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Too many brownie recipes!  If there is such a thing!  lo lol lol This is pure torture,which to make first? I'll let Mike decide.

Re: BROWNIE RECIPE COLLECTION

posted at 7/25/2011 4:39 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
FROSTED FUDGE BROWNIES

1 CUP PLUS 3 TBL. BUTTER
3/4 CUP BAKING COCOA
4 EGGS
2 CUPS SUGAR
1-1/2 CUPS ALL- PURPOSE FLOUR
1 TSP. BAKING POWDER
1 TSP. SALT
1 TSP. VANILLA

FROSTING:

6 TBL. BUTTER, SOFTENED
2-2/3 CUPS CONFECTIONERS' SUGAR
1/2 CUP BAKING COCOA
1 TSP. VANILLA
1/4 TO 1/3 CUP MILK

1.  IN A SAUCEPAN, MELT BUTTER.  REMOVE FROM THE HEAT.  STIR IN COCOA; COOL.  IN A MIXING BOWL, BEAT EGGS AND SUGAR.  COMBINE FLOUR, BAKING POWDER AND SALT; GRADUALLY ADD TO EGG MIXTURE.  STIR IN VANILLA AND THE COOLED CHOC. MIXTURE; MIX WELL.
2.  SPREAD INTO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING PAN.  BAKE AT 350* FOR 25-28 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN (DO NOT OVERBAKE).  COOL ON A WIRE RACK.
3.  FOR FROSTING, IN A MIXING BOWL, CREAM BUTTER, CONFECTIONERS' SUGAR, COCOA AND VANILLA.  ADD ENOUGH MILK UNTIL THE FROSTING ACHIEVES SPREADING CONSISTENCY.  SPREAD OVER BROWNIES.  CUT INTO BAR. YIELD:2 DOZ.

Check back tomorrow for Out-Of-This-World Brownies!

Okay, I believe after I post the Out-Of-This-World brownies, I have listed the first 12 brownie recipes, do you still want the rest (22) of these recipes?  Let me know!

Re: BROWNIE RECIPE COLLECTION

posted at 7/25/2011 4:49 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: BROWNIE RECIPE COLLECTION:
Nikki,  Thank you for the Frangipane-Apricot Bars recipe. You really got a good deal on the cookbooks. The bars do sound good with cherries too. I bet they would be good with raspberries too.  I really love raspberries. I have the almond paste. I got 7 pounds from Gordon Food Services in MI. I split the 7 pounds with my sister. We like to make banket bars. I also love shortbread.  Calories Calories!!! lol lol n Response to Re: BROWNIE RECIPE COLLECTION :
Posted by Carol P


To use an often used phrase:
OMG!!!
7 pounds of almond paste! take me there! I will have to check out the GFS here.  And I thought I found a good deal at the store the other day a 1 pound plastic wrapped package of almond paste in the refrigerated section for less than the cost of a 7 ounce can that is in the baking aisle.  I will have to make a stop at GFS on Wednesday while I am on my way to the dentist. (anyone see the irony here?)

I also have a love of shortbread cookies and crusts.  The almond flavor just lends itself well to that type of preparation. And Raspberry and Almond do go well together...ok I will admit that there is not much that I won't eat almond with!
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