Vous êtes sur la page 1sur 22

Peanut Butter Swirl Chocolate Brownies

Ingredients:

Non stick cooking spray

1/4 cup butter


3/4 cup sugar (used 18 packets of a Stevia product)
1/3 cup water
3/4 cup refrigerated or frozen egg product, thawed,
or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour**
1 teaspoon baking powder
1/4 cup creamy peanut butter
3 tablespoons milk
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces

(pay attention to measurements as there are split in to dry and wet stages)

1. Preheat oven to 350F. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of
pan. Lightly coat foil with cooking spray; set pan aside.

2. In a medium saucepan heat butter over low heat until melted. Remove from heat. Stir in sugar and
the water until sugar is dissolved. Stir in egg product, oil, and vanilla. Stir in 1 cup of the flour and the
baking powder until combined (batter will be thin).

3. Transfer 1/2 cup of the batter to a small bowl; whisk in peanut butter and 1 tablespoon of the milk
until smooth. In another small bowl stir together the remaining 1/4 cup flour and the cocoa powder.
Stir flour mixture and the remaining 2 tablespoons milk into the remaining batter; stir in chocolate
pieces.

4. Pour the chocolate batter into the prepared baking pan. Spoon the peanut butter batter in small
mounds onto the chocolate batter Using a table knife or a narrow metal spatula, swirl the batters
slightly to marble.

5. Bake for 20 to 25 minutes or until top springs back when lightly touched and a wooden toothpick
inserted near the center comes out clean. Cool in pan on a wire rack. Using the edges of the foil, lift
uncut brownies out of the pan. Cut into desired sized pieces for serving.

(Makes 20 brownies)
Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar

Ingredients:

Cookie Dough
1 cup (2 sticks) butter, softened
1 cup granulated sugar
cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
Oreo
1 pkg Double Stuffed Oreos
Brownie
1 Family Size (9x13) Brownie mix + eggs and oil as called for on the back of the box
cup hot fudge topping

Instructions:

Preheat oven to 350 degrees F. Line a 9x13-inch baking dish with foil. Coat generously with nonstick cooking
spray.
For the Cookie Dough
Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add
the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking
soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together brownie mix
according to directions, adding an optional cup of hot fudge topping to the mix. Pour the brownie batter over
the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes. Let cool completely before cutting.
Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!

Notes
You can place the pan in the fridge to speed up the cooling process.

Feel free to use store-bought cookie dough to make this even easier!
Peanut Butter Brownies

Ingredients:

2 ounces unsweetened high quality chocolate


12 cup unsalted butter
2 eggs
1 cup sugar
12 cup flour
12 teaspoon kosher salt
1 teaspoon pure vanilla extract
12 ounce semisweet chocolate (1/2 square)

Filling

1 12 cups powdered sugar


12 cup creamy peanut butter
14 cup unsalted butter, softened
2 -3 tablespoons heavy whipping cream
Glaze

1 ounce semisweet baking chocolate


1 tablespoon butter or 1 tablespoon margarine

DIRECTIONS

Preheat oven to 350.


In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set
aside to cool slightly.
In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
Add flour, salt and melted chocolate.
Stir to combine.
Pour into a greased 9 in square baking pan.
Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with
moist crumbs clinging to it.
Do not overbake.
Cool.
For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and
smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to
incorporate lots of air.
Slowly add powdered sugar, mixture will be a bit crumbly.
Blend in cream until mixture is fluffy and reaches desired spreading consistency.
Spread over cooled brownies, cover and chill until firm.
For glaze, melt chocolate and butter in saucepan, stir until smooth.
Drizzle over the filling.
Chill well before cutting.
Let sit at room temperature for 10 - 15 minutes before serving.
You don't want to serve these ice cold out of the refrigerator.
Homemade Brownies

Recipe 1

Ingredients

2/3 cup (5 ounces) unsalted high-fat butter (like European or European-style butters)
5 ounces unsweetened excellent chocolate
2 cups sugar
2 teaspoons best-quality vanilla extract
4 farm fresh organic eggs
teaspoon sea salt
1 cup all-purpose white flour, sifted

Instructions

To prepare the pan, butter a 9x9 square pan and line the bottom with parchment paper. Butter the
bottom again and lightly dust the pan with chocolate or cocoa powder.
Preheat the oven to 400 degrees.
Melt the chocolate and the butter in a small saucepan over low heat, stirring constantly until the
mixture is smooth and glossy. Remove from heat and stir in the vanilla.
Beat the eggs and salt in a stand mixer. Add the sugar and beat on high for about 10 minutes, until
the mixture has turned quite white. Add the chocolate mixture to the eggs, beating on low until just
mixed.
Gently stir in the flour until it just disappears.
Pour the batter into the prepared pan, place in the middle of the oven and immediately turn the
temperature down to 350 degrees. Bake for 40 minutes; the brownies will be quite fudgy and a
toothpick should come out not quite clean. Cool on a rack.
Invert the pan, remove the parchment paper and invert again onto a cutting surface. Cut into
squares.

Recipe 2

Ingredients

200g butter. chopped


200g dark chocolate, roughly chopped
zest 1 large orange
4 large egg
350g caster sugar
100g plain flour
50g cocoa powder
100g dark chocolate orange, chopped

Method

Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the
butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat,
stirring every now and then, until smooth take care not to overheat it. Cool.
Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in
volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture.
Sift over the flour and cocoa, stir in, then add the orange chocolate.
Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.

Recipe 3

Ingredients:

1 (19.8 ounce) package brownie mix


1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar

Directions

Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on
box. Grease a 9x13 inch pan.
Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the
cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie
batter. Swirl together using a knife or skewer.
Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted
comes out clean. Cool in the pan, then cut into bars and serve.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Triple Fudge Brownies

1 (4 ounce) package instant chocolate pudding mix


milk, amount as indicated in pudding directions
1 (18 ounce) box chocolate cake mix
2 cups semi-sweet chocolate chips
confectioners' sugar

DIRECTIONS

Prepare pudding according to package directions.


Whisk in cake mix.
Stir in chocolate chips.
Pour into a greased 15- x 10- x 1-inch baking pan.
Bake at 350 degrees F.
for 30 to 35 minutes or until the top springs back when lightly touched.
Dust with confectioner's sugar.
Serve with ice cream, if desired.
CHEWY BROWNIES

3/4 cup flour


1 cup chocolate chips
1/4 cup cocoa powder
1 cup sugar
3 eggs
1/2 cup walnuts, finely chopped
3/4 of a pack of 1 whole butter

Pre-heat oven to 325F (160C)

Prepare a 9'x9' square pan lined with parchment paper. You can also use a non-stick baking pan.

Put butter into a double boiler to slowly melt it. When butter has fully melted, add in the chocolate
chips. Melt and mix thoroughly. Add sugar and fully incorporate with the rest of the mixture before
removing from heat. Set aside to cool down.

When mixture has fully cooled down, add eggs, one at a time, whisk and mix thoroughly.

Add in flour and cocoa powder. Mix thoroughly to form a smooth batter. Then add walnuts and mix.

Place batter on the prepared square pan and bake for 35 minutes. Cool down before slicing to
square serving pieces.

You can store cut brownies in a tightly sealed jar for up to 5 days or cut them and place on a muffin
wrapper for better presentation.
Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar

Ingredients:

Cookie Dough
1 cup (2 sticks) butter, softened
1 cup granulated sugar
cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
Oreo
1 pkg Double Stuffed Oreos
Brownie
1 Family Size (9x13) Brownie mix + eggs and oil as called for on the back of the box
cup hot fudge topping

Instructions:

Preheat oven to 350 degrees F. Line a 9x13-inch baking dish with foil. Coat generously with nonstick
cooking spray.
For the Cookie Dough
Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5
minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk
together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just
combined. Stir in chocolate chips.
Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together
brownie mix according to directions, adding an optional cup of hot fudge topping to the mix. Pour
the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes. Let
cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set
up perfectly once cooled. Enjoy!!

Notes
You can place the pan in the fridge to speed up the cooling process.

Feel free to use store-bought cookie dough to make this even easier!
Chocolate-Peanut Butter Candy Bars (NO BAKE)

Ingredients:

24 creme-filled chocolate sandwich cookies


4 cups miniature marshmallows
1/4 cup butter or margarine
1 cup semisweet chocolate chips (6 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (10 oz) peanut butter chips (1 2/3 cups)
1/4 cup creamy peanut butter
1 cup coarsely chopped honey-roasted peanuts
4 Nature Valley peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed
1 teaspoon vegetable oil

Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite
sides of pan. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely
chopped.

In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in
chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.

In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir;
microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter
until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture
starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.

In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30
to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut
butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8
rows by 4 rows. Store covered in cool place.
Sweet Heart Donuts

Ingredients:

Donuts:
1 Cup AP Flour
1 tsp Baking Powder
1/4 tsp Salt
1/4 Cup Ultrafine Sugar
1 Egg
1/4 Cup Plain Greek Yogurt
3 Tb Milk
1 Tb Butter (room temp)
1 tsp Vanilla Paste or Extract

Glaze:
1/2 Cup Powdered Sugar
2 tsp Hot Water
1 Drop Red Food Coloring (optional)
2-3 Tb Crushed SweetHeart Valentine Candies*

Instructions:

Donuts:
Preheat oven to 325
Mix the flour baking powder and salt. Set aside.
Using a hand mixer - combine the sugar, egg, Greek yogurt, milk, butter and vanilla.
Add the dry ingredients and mix until combined. (do not overmix)
Generously spray donut pan with non stick.
Split the batter evenly between the six donut molds.
Bake at 325 for 12-15 minutes.
Remove from oven and allow to cool in pan for 2-3 minutes.
Transfer donuts to cooling rack.

Glaze:
In a medium bowl, mix the powdered sugar and hot water.
Add the food coloring for colored glaze.
Dip the donuts into the glaze then immediately top with crushed SweetHearts.

Notes
Crush the SweetHearts to your preferred size.

Read more at http://wonkywonderful.com/baked-donut-recipe-valentines-day/


BAILEYS IRISH CREAM CHEESE SWIRL BROWNIES

For the Swirl:


3 ounces cream cheese, room temperature
2 TBSP unsalted butter, room temperature
cup sugar
1 large egg
1 TBSP all purpose flour
2 TBSP Baileys Irish Cream

For the Brownies:


6 ounces sweet baking chocolate (I used semisweet), chopped
3 TBSP unsalted butter, room temperature
cup sugar
2 large eggs
cup all purpose flour
tsp baking powder
tsp salt
2 tsp vanilla extract
1 cup semisweet chocolate chips

For the Glaze:


4 ounces sifted powdered sugar
1 TBSP Baileys Irish Cream
milk to thin out (amount will vary)

Preheat oven to 350F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat
cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until
well blended. Beat in egg. Mix in flour, Irish Cream, and vanilla. Set mixture aside.

Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly.
Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix
in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.

Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread
cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream
cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies
until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.

Make glaze. Combine powdered sugar and Irish cream. If too thick thin out with milk.
While still warm brush (using a pastry brush) glaze over brownies. Let sit for 15 minutes. Cut into
squares.
SANTA HAT BROWNIES

INGREDIENTS:

Brownie

4 cups walnut flour (or almond flour)


12 whole Medijool pitted dates, chopped
4 Tbsp carob powder
8 Tbsp cacao powder
2 tsp vanilla powder
8 Tbsp walnut milk (or almond milk)
1 tsp Himalayan pink salt
1/2 tsp of cinnamon
1/4 cup vegan chocolate chips
1/2 cup walnuts (chopped)

Ganache

3/4 cup coconut nectar


1/3 cup cold-pressed virgin coconut oil, melted
3/4 cup raw cacao powder
1/8 tsp Himalayan pink salt

Frosting

2 cups cashews, soaked 4 hours, drained and rinsed


1/2 cup coconut milk
1/4 cup maple syrup
1 Tbsp agave
1 tsp vanilla powder
1/8 tsp Himalayan pink salt
1 Tbsp lecithin
1/4 cup cold-pressed virgin coconut oil, melted
1/4 cup coconut butter, melted

Topping

9 organic strawberries, washed and de-stemmed

PROCEDURE:

Brownies

Place the nut flour into the food processor with the "s" blade, add dates, carob, cacao, vanilla, salt
and cinnamon, blend together until well combined. Batter should look like meal (dried powder).
Add the nut milk while processor is on. Continue processing to combine all ingredients. Be careful
not to over process. You want the batter to be light cake like. Over processing will give you more of
a fudge batter (equally as good, but not what were going for).
Remove mixture from processor and place into a mixing bowl. Add the vegan chocolate chips and
chopped walnuts, mix well by hand.
Place the mixture into a lined 8x8 glass baking dish with non-stick paper. Evenly pat brownie batter
into dish.
Set aside for ganache

Ganache

Place all ganache ingredients in a high powered blender, in the order listed. It may be necessary to
stop the blending process and scrape down the sides of the blender with a spatula to ensure an
even and smooth mixing.
Continue blending until smooth and incorporated, but do take care not to over-blend when using raw
cacao.

Frosting

Place all ingredients, except coconut oil, coconut butter and lecithin into a high powered blender,
blend until smooth.
Add coconut oil, coconut butter and lecithin. Continue to blend until well combined and creamy.
Place in the refrigerator for one hour before placing into a piping bag.

To Assemble

Evenly spread ganache on brownie batter. Place glass dish in the refrigerator for 90 minutes or until
batter and ganache has hardened.
Once hardened, remove brownie cake from dish simply by lifting the edges of the paper. Peel paper
away from brownie and then cut into pieces.
When ready to serve, add the frosting to the brownie by creating a small circle for the strawberry
(stem side down) to sit on.
Add another dollop of frosting to the top of the strawberry. Youve now created your Santas hat!

Yield: 9 Brownies

Chef Tina Jo Comment: Store the brownies in an airtight container in the refrigerator for up to one
week without Santa's Hat/strawberries, or for 3 days with hat/strawberries. They will also freeze
beautifully for up to three months (without hat/strawberries)
GLUTEN FREE FUDGE BROWNIES

Ingredients:
1/2 cup butter
3 1-ounce squares unsweetened chocolate, broken up
1 cup granulated sugar
2/3 cup Namaste Foods Perfect Flour Blend (Costco sells this)
1 tsp. vanilla extract
2 eggs
1/4 teaspoon baking soda

Directions:
In medium saucepan melt butter and chocolate over low heat. Remove from heat; cool.
Stir in sugar. Blend in eggs one at a time. Add vanilla. In small bowl combine flour and baking soda.
Add to chocolate mixture; stir until just combined.
Spread in greased 8x8 pan.
Bake in 350 F oven for 30 minutes. Cool.
Blackberry Cheesecake Brownies

Serves: 9 large brownies

Ingredients

For the brownies

cup cocoa powder


1 cups sugar
2 eggs
12 tablespoons unsalted butter
cup all-purpose flour
2 teaspoons vanilla extract
teaspoon salt

For the blackberry puree

6 oz fresh or frozen blackberries


cup granulated white sugar
cup water
For the cheesecake
8 ounces cream cheese, softened
cup greek yogurt
1 large eggs, room temperature
cup sugar
teaspoon salt

Instructions

Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for
8-10 minutes. Use a whisk or spoon to help break down the blackberries. Once cooked, place a fine
mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose
of the solids. Let cool to room temperature.
Preheat oven to 325F. Line an 8"x8" baking dish with parchment paper and set aside. In a
microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, and salt. Once
combined, fold in cocoa powder and flour. Pour the brownie batter into the baking dish, spreading
evenly to the edges.
Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment. Cream for 2-
3 minutes on medium-high speed. Pour over brownie batter, spreading evenly to the edges. Drizzle
the blackberry puree on top of the cheesecake batter and swirl using a fork, knife, or toothpick. Try
to swirl only into the cheesecake batter, not the brownie batter.
Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of
the brownies comes out mostly clean. Place in fridge and allow to cool for at least 2 hours but up to
overnight. Cut into 9 large squares. Store brownies in the fridge in an airtight container for up to 5
days.
Buckeye Brownies

INGREDIENTS:

FOR THE BROWNIES:

1 box brownie mix, with ingredients according to package (13x9 size)

FOR THE PEANUT BUTTER FILLING:

3/4 cup unsalted butter, melted


1 1/2 cup creamy peanut butter
1 tsp vanilla extract
3 cup powdered sugar

FOR THE GANACHE:

1 package (10 oz) dark chocolate chips (bittersweet morsels, 60%)


6 Tbsp heavy cream

DIRECTIONS:

Prepare brownies according to package directions for a 13x9. Make sure to line your baking dish with
parchment paper.
While brownies are baking, make peanut butter filling. In a mixing bowl, combined melted butter, peanut
butter, vanilla, and powdered sugar. Beat until combined.
Remove brownies from oven when done baking. Gently drop peanut butter filling onto top of warm brownies,
using fingertips to make sure brownies are completely covered.
For the ganache, in a small microwave safe bowl, combine chocolate chips and heavy cream. Heat for one
minute. Stir until smooth. Pour over peanut butter layer and spread until evenly distributed.
Refrigerate brownies for 2 hours (or more). Cut into bars while chilled. Serve and enjoy!!
Classic brownies

Ingredients:

1/2 cup flour


1/2 cup butter
8 oz. baking chocolate
1/2 cup sugar
2 eggs

Directions:

- Melt the chocolate and the butter in a double boiler


- Whip the eggs with the sugar
- Add the melted chocolate and butter to the mixture, then add the flour
- Mix until thoroughly combined
- Pour the mixture into a rectangular cake pan lined with parchment paper
- Cook 10-15 minutes in a 350F oven
- Let the brownies cool completely, then cut into squares
Banana bread brownies

Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:


1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat
together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add
flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the
butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker
than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the
warm bars (the frosting will be easier to spread while the bars are still warm).
Bayou Brownies

Ingredients
1 cup chopped pecans
1/2 cup butter, melted
3 large eggs
1 (18 1/4 ounce) packages yellow cake mix
1 (8 ounce) packages cream cheese
1 (16 ounce) packages powdered sugar

Directions
Combine pecans, butter, 1 egg and cake mix.
Stir until well blended.
Press into the bottom of a lightly greased 13X9 inch pan.
Set aside.
Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl.
Beat at medium speed until smooth.
Pour cream cheese mixture over cake mix layer.
Bake at 325 for 40 minutes or until cheese mixture is set.
Let cool completely in pan on wire rack.
Mississippi Mud Cake Brownies with Pecans

Ingredients:

1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)


2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs (lightly beaten)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows

Instructions:

Whisk together melted butter and next 5 ingredients in a large bowl.


Stir in flour and chopped pecans.
Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; top warm cake evenly with marshmallows.

Return to oven, and bake 5 minutes.

Drizzle Chocolate Frosting over warm cake.

TIP: Let these cool completely before cutting into squares!

Chocolate Frosting
1 (16 oz) package powdered sugar, sifted
1/2 c. milk
1/4 c. butter, softened
1/3 c. unsweetened cocoa
Beat all ingredients together with an electric mixer until smooth.
Classic Brownies (Filipino Style)

Ingredients:

1kg unsweetened chocolate


750g all-purpose flour
1kg unsalted butter
20 pcs eggs
2.6 kg sugar
60ml vanilla extract

Method:

Melt the chocolate with butter over a double boiler.

Note: While the chocolate is being melted in the double boiler, whip the egg whites and the sugar in
a large mixer fitted with a paddle for about 10 minutes. Add the melted chocolate and vanilla extract
and the egg-sugar mixture. Stir to blend completely. (You can do this manually but preferred to have
a hand mixer). Then add the flour. Spread the butter evenly onto a parchment lined and buttered
sheet pan. Bake at approximately 160C (325F) for 40 minutes, rotating the pan after the first 20
minutes. Allow it to cool and slice. Serve and enjoy.

Centres d'intérêt liés