Basic Brownies With 4 Variations Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

Steps:

• Basic Brownies:Preheat oven to 350 degrees. Line 9 inch square baking pan with foil; coat with cooking spray. In bowl, mix butter into cocoa until smooth. Stir in sugar, eggs and vanilla. Stir in flour, salt and baking powder until combined. Spread in pan. Bake 25 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove brownies from pan to rack; cool completely.
• Ultra-Rich Frosting:On medium speed, beat 10 tablespoons butter (melted) and 3/4 cup unsweetened cocoa powder until smooth. Gradually beat in 1 package (1 pound) confectioners sugar and 6 tablespoons milk until fluffy. Spread over brownies.
• Mexican Sundaes: Dissolve 2 tablespoons instant coffe granules in 1 tablesppon hot water. Prepare Basic Brownies, adding coffee mixture and 1 teaspoon ground cinnamon. Top with dulche de leche ice cream, whipped cream and jimmies. Makes 16.
• Mint Truffle Cups: Line 42 mini muffin cups with mini cupcake liners. Prepare Basic Brownies; divide batter among cups. Unwrap 42 mint truffle kisses (from 10 ounce package). Press 1 kiss deep into center of each cupcake. Bake 10-12 minutes. Cool 10 minutes. Transfer from pans to racks; cool. For frosting, on medium high, beat 10 tablespoons butter (at room temperature) until fluffy. Beat in 2 1/2 cups confectioners' sugar, 2 tablespoons milk, 1/8 teaspoon mint extract and 1 drop green food coloring until fluffy. Pipe or spread over brownies. Top with halved kisses. Makes 42.
• Peanut Butter Brownies: Cut 25 mini peanut butter cups into quarters. Whisk 2 tablespoons milk into 2 tablespoons peanut butter until smooth. Prepare Basic Brownies, stirring in 1 cup quartered peanut butter cups; spread in pan. Drop peanut butter mixture by tablespoonfuls over batter; swirl with knife. When brownies are removed from oven, sprinkle with remaining quartered peanut butter cups; cool. Makes 32.
• Triple-Chocolate Brownies: Prepare Basic Brownies, stirring in 1/2 cup mini M & Ms. For frosting, on medium high beat 1 cup butter (at room temperature) with 1 cup white chocolate chips (melted and cooled) until smooth. Beat in 2 cups confectioners' sugar and 3 tablespoons milk until fluffy. Spread over brownies. Sprinkle with mini M & Ms. Makes 32.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Steps:

• For Cake Like Brownies: Prepare as directed, stirring in 1/2 cup milk with the eggs and vanilla and increasing the flour to 1 1/2 cups.
• Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar. Add eggs and vanilla; mix well. Add flour and pecans or walnuts; stir until well blended. Spread into greased lined 13*9-inch baking pan.
• Bake at 350 degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Drizzle each equare with melted Semi-sweet chocolate, if desired. Let stand until set.
• Caramel Brownies: Prepare and bake brownies as directed. Microwave 1 pkg. (14 oz) caramels and 2 Tablespoons milk in microwavable bowl on HIGH 1 1/2 minutes. Stir until caramels are completely melted. Grently spread over brownies in pan. Sprinkle with 1 1/2 cup semi-sweet chocolate chunks. Cool completely before cutting into squares.
• Chocolate Bliss Brownies: Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts. Spread into prepared pan and bake as directed.
• Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg (8 oz) softened cream cheese, 1/3 cup sugar, 1 egg and 2 Tablespoons flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.
• Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tablespoon of the butter and 2 Tablespoons of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.

Steps:

• In a large bowl, combine the sugar, flour, cocoa and salt. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 5 batches (about 10 cups total)., To prepare basic brownies: Preheat oven to 350°. In a large bowl, combine 2 cups brownie mix, butter, eggs, water and vanilla. Pour into a greased 8-in. square baking dish. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 9 servings., To prepare caramel-nut brownies: Prepare basic brownie batter. Pour half into a greased 8-in. square baking dish. Drizzle with caramel topping and sprinkle with 1/2 cup pecans. Top with remaining batter and pecans. Bake and cool as directed. Yield: 9 servings., To prepare cherry brownies: In a small saucepan, bring the cherries and water to a boil. Remove from heat; let stand 5 minutes. Drain and pat dry. Prepare basic brownie batter; stir in cherries. Pour mixture into a greased 8-in. square baking dish. Bake and cool as directed. Frost if desired.

Steps:

• Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan on 2 sides. Coat with nonstick spray.
• Whisk flour, cocoa and baking powder in a medium bowl until thoroughly blended.
• Melt butter and the 1 cup chocolate chips in a medium saucepan over low heat, stirring as needed. Remove form heat; whisk in sugar, then eggs and vanilla until blended. Scrape into flour mixture; stir until smooth. Stir in the 1/2 cup chips. Spread in prepared pan.
• Bake 25 to 30 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on a wire rack.
• Lift foil by ends onto cutting board. Cut into 16 squares.
• Brownie Sundaes: Prepare Basic Brownies through step 5. Cut into 9 squares. Chocolate Sauce: Bring 1/3 cup water to a boil in a small saucepan or microwave-safe bowl. Remove from heat; add 1 cup semisweet chocolate chips and 1 teaspoon vanilla extract; stir until chocolate melts and sauce is smooth. Top each brownie with a scoop of ice cream, then warm chocolate sauce.
• Brownie Pizza: Coat a 12 inch pizza pan with nonstick spray. Prepare Basic Brownies batter; spread in prepared pan. Sprinkle the 1/2 cup chocolate chips around edge. Bake 15 to 20 minutes until a wooden pick inserted in center comes out clean. Sprinkle 1 cup white chocolate chips in middle, let stand 5 minutes until soft, then spread to edge of semisweet chips. Immediately sprinkle with crispy M & M's and gummy fruits (about 1/4 cup each). Let cool. Cut into 12 wedges.
• Brownie Drop Cookies: Coat foil-lined baking sheets with nonstick spray. Prepare Basic Brownies batter using only 1/2 stick butter or margarine. Stir in 1 cup each white chocolate chips and chopped walnuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheets. Bake immediately for 12 minues or until cookies are puffed and shiny. Cool on foil 1 to 2 minutes, then remove to a wire rack to cool completely.
• Brownie Coffeecake: Streusel Topping: Put 1/2 cup each flour, light brown sugar and chopped pecans and 1/2 stick softened butter in a bowl. Work with a fork until coarse crumbs form; set aside. Coat a 9 inch springform pan with nonstick spray. Prepare Basic Brownies batter increasing flour to 1 1/4 cups, adding 1/2 teaspoon baking soda to the flour mixture and stirring in 3/4 cup reduced-fat sour cream after the eggs and vanilla. Spread in prepared pan; sprinkle with streusel. Bake 50 to 55 minutes or until a wooden pick inserted in center of cake comes out clean.
• Brownie Cupcakes with Cream Cheese Frosting: Line 12 regular muffin cups with paper or foil liners. Prepare Basic Brownies batter, adding a 3.8 oz box instant chocolate pudding to the ingredients in Step 2 and 2 extra large eggs in Step 3. Spoon into lined cups. Bake 30 to 33 minutes or until a wooden pick inserted in cemters comes out with moist crumbs attached. Cool in pan on wire rack; remove from pan. Frosting: Mix 2 ounces softened cream cheese and 1/2 stick softened butter or margarine in a medium bowl. Add 1 1/4 cups confectioners' sugar and 1/2 teaspoon vanilla extract; stir with a rubber spatula until smooth and well blended. Spread on cooled cupcakes.