Table of Content
Spread the batter evenly in the prepared pan. In a medium saucepan combine water, butter, and cocoa powder. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla.
Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture; beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, vanilla, and red food coloring. Beat for 1 minute . Pour batter into the prepared pan.
Thin brownies surround velvety pistachio gelato in this sophisticated upgrade to the classic ice cream sandwich.
Pour batter into prepared baking pan. To make nougat layer, combine butter, sugar and 2 tablespoons evaporated milk in a medium saucepan. Bring to the boil over medium-high heat, stirring constantly.
Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using. Use 1/2 cup sour milk in the brownies and 3 tablespoons sour milk in the frosting. Discard remaining sour milk. Or reconstitute dry buttermilk by following the directions on the powdered buttermilk container.
Double-Chocolate Brownies:
To make brownies layer, stir 1 cup of sugar into chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon after each addition until just combined. Stir in vanilla. Stir in flour and baking powder until just combined.
Reduce heat to medium. Boil at a moderate rate without stirring 8-10 minutes. Put marshmallows and peanut butter in a large heatproof bowl. Gradually whisk hot sugar mixture into nougat mixture until combined. Pour nougat mixture over caramel layer, spreading to edges.
Turtle brownies
Bake for minutes, or until a skewer inserted comes out with little beads of mixture on it. Allow to cool in pan before cutting into squares. I LOVE these brownies! Unlike most other brownie recipes, these are not 'cake', nor are they 'fudge'.
Stir in dark chocolate pieces and nuts. Spread batter in prepared pan. In a small bowl stir together flour, baking powder, and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating after each addition.
Coffee Brownies:
Add eggs and vanilla, beating with a wooden spoon just until combined. Stir in flour, baking soda, and salt. Stir in chopped pecans. Pour batter into the prepared baking pan, spreading evenly. Line 8x8x2-inch baking pan with foil.
Sprinkle frosted brownies with 3/4 cup tiny marshmallows and 1/2 cup chopped walnuts. Put butter and dark chocolate in a small saucepan. Stir over low heat until melted.
Cool in pan on a wire rack. Spread cooled brownies with No-Cook Fudge Frosting. Cut into bars.
Stir in walnuts. To make chocolate layer, put cream, chocolate and butter in a small saucepan. Stir over low heat until melted and smooth. Pour chocolate mixture over nougat layer, spreading to edges. Cover loosely with foil and chill 2 hours.
Replace tin in freezer. Beat in melted chocolate mixture. Gently fold in flour mixture and pecans until combined. Pour batter into prepared tin, spreading evenly. Stir in 1 cup chocolate pieces until melted.
These are super-sweet sensations in a little square. They’re a sweet-lover’s delight. Pour mixture into pan. Bake for minutes, or until a skewer inserted comes out with little crumbs attached.
Rocky Road Brownies:
Lightly grease a 23 x 23 x 5cm slice tin and set aside. In a small saucepan, stir 180g of the cooking chocolate and 120g butter over low heat until melted. Allow to cool slightly. If you only have one 9-inch square baking pan, bake half of the brownie batter at a time. Cool 10 minutes before removing from the pan.
When preparing brownies, stir in 1/2 teaspoon mint extract with the vanilla. Sprinkle frosted brownies with 1 cup chopped layered chocolate-mint candies. Bake in the preheated oven for 30 minutes. If desired, spread Chocolate-Cream Cheese Frosting over cooled brownies. Remove brownies from pan, using the overlapping foil to lift brownies.
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