Bittersweet Beachside Brownies Recipes

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
• Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
• As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
• In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
• Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.

Steps:

• Place a rack in the lower third of the oven and preheat to 350 degrees F.
• In a small saucepan over low heat, melt the butter with the chocolate. Remove from the heat and stir in both sugars. Pour into a large mixing bowl and set aside to cool for about 5 minutes.
• Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the coconut, cashews, and cacao nibs.
• Spread the batter in a greased 9 x 9-inch baking pan. Bake for 22 minutes. Cool thoroughly before cutting into 16 squares, each about 2 1/4 x 2 1/4 inches.

Steps:

• Preheat oven to 325 degrees.
• Line an 8 x 8 inch baking pan with foil.
• Combine cocoa, sugar, vanilla, salt, and melted buttter.
• Mix with mixer until well combined. Add eggs one at a time.
• Add flour and mix until just blended. Fold in nuts.
• Spread evenly in lined baking dish.
• Bake at 325 degrees for about 28 to 30 minutes.
• Toothpick inserted in the center will be a little fudgy.
• Cool brownies completely.
• Lift from baking dish and remove the foil. Cut into squares and serve.

Steps:

• Preheat the oven to 350°F.
• In a medium saucepan over medium-low heat, melt the chocolate with the 1 cup butter, stirring occasionally; set aside.
• In a large bowl, whisk together the eggs and both sugars.
• Stir in the melted chocolate and butter.
• Stir in the vanilla.
• In a separate bowl, combine the flour, baking soda, and cinnamon.
• Stir the flour mixture into the chocolate mixture until well combined.
• Grease a 13 by 9-inch pan with nonstick cooking spray or the 1-2 tablespoons of butter.
• Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean.
• Let the brownies cool to room temperature before cutting into 3-inch squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
• Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
• Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
• Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
• To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
• In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
• Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
• To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.