Brownie Bread Recipes

Steps:

• In a small bowl, dissolve cocoa powder in boiling water.
• In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes.
• Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start.

Steps:

• Preheat the oven to 350 degrees F. Grease a loaf pan with butter or nonstick cooking spray.
• Add the brownie and candy bars to the prepared loaf pan.
• In a medium bowl, whisk the heavy cream, vanilla and eggs to combine. Pour the mixture into the prepared loaf pan over the brownies and candy bars, allowing the liquid to soak in.
• Bake until puffed and cooked through, about 30 minutes. Serve with vanilla ice cream.

Steps:

• Heat oven to 350°F. Grease bottom of 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, mix brownie mix, melted butter and eggs just until blended; stir in bananas. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaf to loosen; remove from pan to cooling rack. Cool completely, about 2 hours.

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:

• Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray.
• In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla.
• Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
• Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!

Steps:

• Preheat oven to 350° and grease and flour a 9x5" loaf pan.
• Microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted.
• Stir until chocolate is completely melted.
• Add sugars and mix well.
• Blend in eggs, sour cream and vanilla.
• Stir together flour, baking powder, baking soda and add to batter.
• Mix well and stir in walnuts.
• Spread into prepared pan and bake for 1 hour or until toothpick inserted in center comes out clean.
• Cool completely before slicing.

Steps:

• Bring the water to a boil.
• Add the cocoa and stir until completely.
• dissolved.
• Let cool to room temperature.
• Add the cocoa and all remaining ingredients except the nuts in the order suggested by your manual.
• Select raisin bread setting.
• Start.
• Add the nuts at the beeper.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch seasoned cast-iron skillet; set aside. Place chocolate and butter in a medium heatproof bowl. Set over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside.
• Into a medium bowl, sift together the flour, cocoa, baking powder, and salt. Sift again, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold in the dry ingredients until just combined.
• Pour the batter into prepared skillet. Bake until spoon bread is set but still soft in the center, about 40 minutes (cook less for a more molten center). Let cool 10 minutes; serve warm in the skillet.