Four Bs Brownie Recipes

Steps:

• 1. Preheat oven according to package directions. Grease an 8x8 inch baking dish;set aside.
• 2. Mix brownies according to package direction using ingredients listed on box,then fold in bacon ,nuts and the 3 Tablespoons of blackberry wine.
• 3. Pour batter into the prepared baking dish and bake as directed on package - all ovens are different- mine bake for 35 minutes at 350^...test with toothpick. My sister's oven at 350^ bakes for almost an hour.. so be sure to do the toothpick test for doneness.
• 4. When done , carefull remove from the oven and pour the 1/4 cup blackberry wine over top. Place in refrigerator for at least 2 hours before cutting and serving. You can frost with cream cheese icing if desired. Keep any leftovers in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Steps:

• Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
• In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
• In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
• To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 2½-3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
• In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
• Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
• On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
• Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
• Refrigerate for at least 2 hours, or up to overnight.
• When ready to bake, preheat the oven to 350°F (180°C).
• Bake the brownies for 35-40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
• Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20-30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
• Enjoy!

Steps:

• 1. Preheat the oven to 350
• 2. Grease an 8x8x2 inch or 9x9 baking pan
• 3. Sift flour and cocoa together onto waked paper and set aside.
• 4. Melt butter (1/3 cups) and pour into mixing bowl. Add sugar and mix well. Add the vanilla and mix. Add the flour/cocoa mixture and stir. Add the nuts. Pour into prepared pan.
• 5. Bake for 25 Minutes.

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:

• Grease a 6 x 3-inch microwave-safe glass container with nonstick spray. Line with parchment paper.
• In a medium, microwave-safe bowl, combine the butter and 2 tablespoons of the chocolate chips. Microwave on high power until melted, about 30 seconds.
• Whisk the melted butter and chocolate until smooth, then add the sugar and egg and whisk to combine. Sift in the cocoa powder and stir with a rubber spatula to incorporate. Fold in some of the remaining 2 tablespoons of chocolate chips, reserving a few for topping.
• Pour the batter into the prepared container and smooth in an even layer with an offset spatula or the back of a spoon. Sprinkle the reserved chocolate chips on top.
• Microwave on high power for 2 minutes, until batter is set and the chocolate chips on top have melted.
• Serve immediately.
• Enjoy!