Paula Deen Brownies Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 by 9-inch baking pan.
• Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted (or use a double broiler method). Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
• While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

Steps:

• Preheat oven to 350 degrees.
• Mist 9x13 baking pan with cooking spray.
• Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
• In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy.
• Add cooled chocolate mixture, salt, vanilla and flour.
• Keep whisking until thoroughly blended.
• Pour batter into prepared pan and bake 25 minutes.
• Remove from oven and leave brownies to cool in pan.
• Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
• Stir in the creme de menthe and blend well.
• Spread over cooled brownies.
• Refrigerate in original baking pan until filling is firm.
• Make icing: Melt the chocolate chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
• Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
• Refrigerate until chocolate hardens.
• To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.

Steps:

• Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan.
• To make the brownies, stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a hand-held electric mixer, beat until well blended.
• Pour batter into prepared pan and bake in preheated oven for 30 minutes, or until light golden brown and set.
• Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.
• To make the frosting, whip the butter and cream cheese together in a large mixing bowl, using a hand-held mixed. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over browwnies.

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 9-inch baking pan. Melt the butter and chocolate in the top of a double boiler over boiling water. Let cool slightly. Sift together the flour, baking powder, and salt; set aside. Beat the eggs with the sugar until light. Stir in the chocolate mixture and 1/2 cup of the Kahlua, then add the flour mixture and blend. Stir in the nuts. Turn the batter into the prepared pan and bake for 30 minutes. When the brownies have cooled, brush the top with the remaining 1 tablespoon of Kahlua.

Steps:

• Preheat oven to 350.
• Grease a 13x9" baking dish.
• In a large saucepan, or in the microwave, melt the chocolate and butter.
• Add the eggs, sugar, and vanilla, and stir well.
• Stir in the flour, baking powder, and salt, and then add the pecans and coconut and stir until well blended.
• Pour the batter into the prepared baking dish and bake for 30 minutes.
• Cut into squares to serve.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 by 9-inch baking pan.
• Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted.
• Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine.
• Spread the batter evenly in the prepared pan.
• Bake for 25 minutes.
• FROSTING: While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted.
• Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth.
• Working quickly, stir in the marshmallows. They will soften but you do not want them to melt completely.
• Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

Steps:

• Prepare the brownie mix according to package directions.
• Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
• Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.