Brownies (Chocolate Peanut Butter)

Ingredients:

3/4 cup Flour
1 Tbs Plus
1 tsp Unsweetened cocoa
1 tsp Baking powder
1/8 tsp Salt
3 Eggs
1/4 cup Plus
1 Tbs peanut butter
1 tsp Vanilla extract
1 Tbs Vegetable oil
1/4 cup Plain lowfat yogurt
12 tsp Sugar

Directions:

Preheat oven to 350.

In a small bowl, combine flour, cocoa, baking powder and salt.

In another bowl, combine remaining ingredients.

Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened.

Place in 8-inch square pan that has been sprayed with a nonstick cooking spray.

Bake 15 minutes. Cool in pan, cut into squares to serve.

Servings: 8


Source: Brownies Greats

Best Ever Brownies

Ingredients:

1/2 cup Butter
2 oz Chocolate, 2 sqrs (unsweet)
1 cup Sugar, granulated
2 Eggs, beaten
1 tsp Vanilla extract, pure
1/2 cup Flour, all-purpose
1/4 tsp Salt
1 cup Walnuts, coarsely chopped
1 cup Dates or raisins, chopped

Directions:

Melt the butter and chocolate together over hot water in a double boiler.

When melted, remove from heat and add the other ingredients in the order given.

Spread in a buttered 8 or 9" pan and bake in a 325 degree oven for -25 minutes. The brownies should still be soft when taken from the oven.

4 Mark into small squares at once, but let cool before removing from the pan.

Makes 3 dozen, 1-1/2" squares. Store in tight tin box.


Servings: 36

Source: Brownies Great

Triple Chocolate Brownies

Ingredients:

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.


Directions:

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.


Source: Nigella Feasts

Four nut chocolate brownies

Ingredients:

25g/1oz macadamia nuts
25g/1oz Brazil nuts
25g/1oz pecan nuts
25g/1oz hazelnuts
50g/2oz dark chocolate (75 per cent cocoa solids)
110g/4oz butter
2 eggs, beaten
225g/8oz granulated sugar
50g/2oz plain flour
1 level tsp baking powder
1/4 level teaspoon salt

You will also need a well greased oblong tin measuring 18x28cm/7x11in, lined with baking parchment, allowing the paper to come 2.5cm/1in above the tin.


Method:

Preheat the oven to 180C/350F/Gas 4.

Begin by chopping the nuts roughly, not too small, then place them on a baking sheet and toast them in a preheated oven for 8 minutes exactly. Please use a timer here otherwise you'll be throwing burned nuts away all day!

While the nuts are cooking, put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.

Allow the chocolate to melt, then beat it until smooth, remove it from the heat and
simply stir in all the other ingredients until thoroughly blended.

Now spread the mixture evenly into the prepared tin and bake on the centre shelf of the oven for 30 minutes or until it's slightly springy in the centre.

Remove the tin from the oven and leave it to cool for 10 minutes before cutting into
roughly 15 squares. Then, using a palette knife, transfer the squares on to a wire rack to finish cooling.


Makes 15

Recipe by: Delia Smith
BBC Food

Brownies

Ingredients:

· 1/2 cup flour - sifted before measuring
· 1/4 teaspoon baking powder
· 1/8 teaspoon salt
· 1/2 cup butter, room temperature
· 1 cup sugar
· 2 eggs
· 2 squares unsweetened chocolate - melted (2 ounces)
· 1/2 teaspoon vanilla extract
· 1 cup chopped walnuts or pecans


Direction:

Preheat oven to 325°. Grease and flour an 8-inch square baking pan.

Sift together flour, baking powder, and salt.

In a mixing bowl, beat butter, sugar, and eggs together until light and fluffy. Beat in melted butter and chocolate; stir in flour mixture then fold in the chopped nuts.

Spread brownies batter in prepared pan; bake for 25 to 30 minutes.

Cut brownies in squares while still warm; cool brownies completely in pan.


Source: Internet

Cocoa Brownies

Ingredients:

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar - sifted
1 cup brown sugar - sifted
8 ounces melted butter
11/4 cups cocoa - sifted
2 teaspoons vanilla extract
1/2 cup flour - sifted
1/2 teaspoon kosher salt


Directions:

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.


Source: Internet

Double Chocolate Brownies

Ingredients:

1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) cold butter or margarine
14 oz can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
8 oz milk chocolate bar - broken into chunks
3/4 cups chopped nuts - if desired

Directions:

Preheat oven to 350 degrees F. Line 13 x 9 inch baking pan with foil set aside.

In medium size bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press firmly on bottom of pan. Bake 15 minutes.

In large bowl, beat sweetened condensed milk, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Stir in chocolate chunks and nuts (if desired). Spread over baked crust. Bake 20 minutes or until set.

Cool. Use foil to lift out of pan. Cut into bars. Store tightly covered at room temperature.

Makes 24 brownies

Favourite Brand Name Bake Sale

Deep Dish Brownies

Ingredients:

1 1/2 sticks butter or margarine
1 1/2 cups sugar
1 1/2 tsp vanilla essence
3 eggs
3/4 cup all-purpose flour
1/2 cup Hershey's Cocoa
1/2 tsp baking powder
1/2 tsp salt


Directions:

Heat oven to 35o degrees F. Grease 8 inch square baking pan.

Blend butter, sugar and vanilla in medium bowl. Add eggs, using spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter into prepared tin.

Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Coll completely in pan on wire rack. Cut into squares.

Makes 16

Favourite Brand Name Bake Sale

Cheese Marble Brownies

Ingredients:

120 gm butter
150 gm semi-sweet chocolate
2 tbsp golden syrup/honey
2 large eggs
1 tsp vanilla essence
60 gm cake flour/all purpose flour
1/2 tsp baking powder

Cheese Filling:

250 gm cream cheese
100 gm fine granulated sugar
1 egg
1/2 tsp salt

(Beat all the ingredients until well incorporated)

Directions:

Melt chocolate and butter. Allow to cool. Beat eggs till fluffy and gradually add in the golden syrup or honey and chocolate-butter mixture.

Then fold in the dry ingredients.

Pour 3/4 of the mixture into 6 x 9 x 2 in tin - greased and line at the bottom. Bake for 10 minutes.

Pour cheese filling over the baked layer.

Pour the remaining batter over the cheese filling and swirl lightly with a spatula. Bake at 180degrees Celsius for 25 minutes.


The Joy of Baking

Fruit and Nut Brwonies

Ingredients:

125 gm chocolate - chopped
90 gm butter
280 gm caster sugar
60 gm walnuts - chopped
90 gm chocolate coated sultanas or raisins
60 gm self-raising flour

Chocolate Topping:

90 gm dark chocolate - chopped
185 gm cream cheese
2 tbsp sugar
1 egg

Directions:

Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water and cook, stirring constantly, until chocolate and butter melt and mixture is combined. Remove bowl from heat and set aside to cool slightly.

Place eggs and caster sugar in a bowl and beat until foamy. Fold chocolate mixture, walnuts, sultanas or raisins and flour into egg mixture. Spoon batter into a greased and lined in 9in springfoam tin and bake for 40 minutes or until top is dry but centre is still moist.

To make topping, place chocolate in a heatproof bowl set over a saucepan of simmering water and heat until chocolate melts. Remove bowl from heat and set aside to a cool slightly. Place cream cheese and sugar in a bowl and beat until smooth. Beat in egg, then chocolate mixture and continue beating until well combined. Pour topping over hot brownies and bake for 15 minutes longer. Allow to cool in ti, then refrigerate for 2 hours before cutting into wedges and serving

Serves 10

Recipe Collection of Cakes and Biscuits

Brownies

Ingredients:

155 gm butter - softened
170 gm honey -warmed
2 eggs - lightly beaten
220 gm self-raising flour - sifted
100 gm brown sugar
4 tsp water
125 gm dark chocolate - melted and cooled
icing sugar - sifted

Directions:

Place butter, honey, water, eggs, flour, brown sugar and chocolate in a food processor and process until ingredients are combined.

Spoon batter into a greased and lined 9 in square cake tin and bake for 30-35 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning onto a wire tack to cool completely. Dust with icing sugar and cut into squares.

Makes 25

Recipe Collection of Cakes and Biscuits