Rosies Chocolate Brownies Recipes

Steps:

• Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
• Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
• Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
• Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
• Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
• Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
• Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
• For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
• The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
• Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
• Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.

Steps:

• Preheat oven to 350 degrees.
• Butter an 8-inch square pan.
• In double boiler, melt the chocolate with the butter over barely simmering water.
• Set aside to cool for 5 minutes.
• In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
• Add the vanilla and the lightly beaten eggs and mix just until combined.
• Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
• Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
• Do not over bake.
• Cool in the pan on a rack until it reaches room temperature.
• When it is cool, cover with plastic wrap and set aside overnight.
• To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
• Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
• Frost the brownies with a thin layer of the icing.
• To serve, cut into squares and top each with a pecan half, if desired.

Steps:

• Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
• In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
• Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
• Spread the warm Ganache over the brownies. Allow the Ganache to set completely before cutting into squares.
• Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
• The ganache should be used for spreading while warm.

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
• In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.
• Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.
• Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves.
• Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins and pecans and mix well.
• Roll the dough into walnut sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes until lightly colored. Cool on wire racks.

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.