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8 brilliant brownie recipes you have to make by Rich Cooper on May 28, 2013 Gooey goodness gracious me! What could be better on a cold winter’s day than some delicious, warm brownies? Not only are they super easy and quick, but they’re also versatile. You can do pretty much anything with a brownie and it’ll still be amazing. We’ve got brownie recipes from all across the spectrum here; from the simple to luxurious, you can find the perfect brownie for you. Now go forth and bake! Peanut Butter Brownies You will need: For the brownies - 180g all-purpose flour - 1 tsp salt - 2 tbsp dark unsweetened cocoa powder - 310g dark chocolate, coarsely chopped - 225g unsalted butter, cut into 1-inch pieces - 1 tsp instant espresso powder - 225g granulated sugar - 80g packed light brown sugar - 5 eggs, at room temperature - 2 tsp vanilla extract For the Peanut Butter Swirl - 8 tbsp unsalted butter, melted - 225g icing sugar - 375g creamy peanut butter - ½ tsp salt - 1 tsp vanilla extract Directions: Preheat the oven to 170 degrees C. Butter the sides and bottom of a baking pan. Line the pan with parchment paper. In a medium bowl, whisk the flour, salt, and cocoa powder together. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan and smooth the top. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. via browneyedbaker Outrageous Brownies You will need: - 220g unsalted butter - 300g chocolate chips - 85g dark chocolate - 3 large eggs - 5 tbsp instant coffee powder - 1 tbsp vanilla extract - 190g granulated sugar - 80g all-purpose flour - 1½ teaspoons baking powder - 1/2 teaspoon salt Directions: Preheat oven to 175 degrees C. Grease and flour a 9×13 baking pan. (160 degrees C if using a dark non-stick pan) Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler (I did this step in a glass dish in the microwave at 30 second intervals). Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. (Since I did not use walnuts, I only used 1 tablespoon of flour to toss the chocolate chips.) Then add to the chocolate batter. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares. via browneyedbaker Slutty Brownies You will need: For the Brownie layer - 10 tbsp unsalted butter - 280g white sugar - 110g cocoa powder - 1/2 tsp salt - 2 tsp vanilla extract - 2 large eggs - 75g flour For the Oreo layer - 1 packet of Oreos - For the Cookie Dough layer: - 113g unsalted butter (at room temp) - 45g brown sugar - 165g white sugar - 1 egg - 1 1/4 tsp vanilla extract - 185g cups all-purpose flour - 1/2 tsp salt - 1/2 tsp baking soda - 1/2 tsp baking powder - 1 cup semi-sweet chocolate chips Directions: In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside. Pre-heat the oven to 175 degrees C. Line the bottom of a baking pan with tin foil and then spray the tin foil . Layer the cookie dough on the bottom of the baking pan, pressing down to form the bottom of the slutty brownies. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do. Pour the brownie batter on top of the oreo layer and make sure it’s evenly layers on top. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. via whatsgabycooking Best Cocoa Brownies You will need: - 140 grams unsalted butter - 250 grams sugar - 65 grams unsweetened cocoa powder - 1/4 tsp salt - 1/2 tsp vanilla extract - 2 large eggs, cold - 65 grams all-purpose flour - 75 grams walnut or pecan pieces (optional) Directions: Position a rack in the lower third of the oven and preheat the oven to 160 degrees C. Line the bottom and sides of a square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide pan of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the pan and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan. Bake until a knife plunged into the centre emerges slightly moist with batter, about 30 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. via smittenkitchen Fudge Caramel Brownies You will need: - 400g caramels, unwrapped - 400ml sweetened condensed milk - 225g unsalted butter - 500g granulated white sugar - 4 large eggs - 170g unsweetened cocoa powder - 250ml cup milk - 225g all-purpose flour - 1 tsp salt - 1 tsp baking powder - 180g chocolate chips Directions: Preheat oven to 175 degrees C. Grease baking tray. Prepare caramel: In a medium saucepan over low heat, place caramels and sweetened condensed milk. Stir often until caramels are melted and mixture is smooth. Remove from heat and let sit while you prepare the brownies. Prepare brownies: Melt butter in a pyrex cup in the microwave. Set aside and let cool. In a large bowl, beat together sugar and eggs. Add cocoa powder and milk. Slowly mix in melted butter. In a separate bowl, sift flour, salt and baking powder. Whisk dry ingredients into the chocolate mixture. Stir in chocolate chips. Pour two thirds of the batter into prepared pan. Place in oven and bake for 15 minutes. Carefully remove the brownies from the oven and pour cooled caramel over the top. The caramel will appear heavy compared to the brownie batter, and it will appear to sink to the bottom of the pan in some places- this is normal. Drop spoonfuls of the remaining batter over the caramel. Use a knife to gently swirl it into the caramel. Return the pan to the oven and bake for 25 to 30 more minutes. Brownies should feel springy to the touch, and a toothpick inserted in center shouldn’t draw out raw batter. Remove from oven and let cool on rack for about an hour. Cover with foil and place the pan in the refrigerator overnight- these must be chilled very well before you cut into them. When you’re ready to serve these, you’ll need a sharp knife, a metal spatula and some cooking spray. Use the sharp knife to cut around edge of pan. Wipe the knife with a paper towel. Cut through brownies to make rows, wiping knife clean with a paper towel after eat cut. Spray a metal spatula with cooking spray and use it to scoop out the brownies. The brownies will be ooey gooey, so be sure to wipe the spatula with a paper towel after you remove each brownie. via recipegirl Booze Brownies You will need: For the brownies - 120g chocolate, chopped - 115g butter, cut into pieces - 60 ml red wine - 2 eggs - 100 grams brown sugar - 55g sugar - 1/2 tsp vanilla - 60g flour - 25 grams unsweetened cocoa powder - 1/2 tsp salt - 90g chocolate chips For the glaze - 60 grams chocolate, chopped - 1 tsp butter - 2 tbsp red wine - Pinch of salt Directions: Preheat the oven to 175 degrees C. Butter a pan and line with two sheets of parchment paper, then butter the parchment. Set aside. Melt the chocolate and the butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until melted and smooth. In a large bowl whisk together the eggs, sugars and vanilla. Whisk in the chocolate mixture and then the wine. Add the flour, cocoa powder and salt and stir until the batter is smooth and has thickened slightly. Fold in the chocolate chips, if using. Pour into the prepared pan and bake for 15-20 minutes or until a tester comes out mostly clean with just a few crumbs attached. You may need to bake the brownies for a few minutes more, but set your timer for 15 minutes and then hang out in your kitchen for the last few minutes of baking time just to make sure they don’t over bake. An underbaked brownie is better than an overbaked one. While the brownies are baking make the glaze. Melt the chocolate in a heatproof bowl set over simmering water until melted. Add the butter, wine and salt and whisk until smooth. Pour the glaze over the warm brownies and spread it to the corners so the top is evenly coated. Cool completely and cut into squares. Cheesecake Brownies You will need: - 1 package brownie mix - 1 package cream cheese, softened - 2 tbsp butter, softened - 1 tbsp cornstarch - 400ml sweetened condensed milk - 1 egg - 1 tsp vanilla extract - Chocolate buttercream Directions: Preheat oven 175 degrees C. Grease a baking pan. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting, and cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks. via sixsistersstuff Dulce De Leche Brownies You will need: - 150g chocolate - 225g butter, softened - 400g granulated sugar - 4 large eggs - 180g all-purpose flour - 1 tbsp vanilla extract - 200g dulce de leche (Make your own from a can of condensed milk) - Ice cream and additional Dulce de leche, for serving, optional Directions: Preheat the oven to 160 degrees C. Grease a square baking pan. Place chocolate in a microwave-safe bowl and heat it in about 45-second intervals, stirring each time, until it’s completely melted. Set it aside to cool for 20 minutes or so. Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream together until light and fluffy. Add the eggs, one at a time, beating well after each addition. With the mixer on low, slowly drizzle in the melted chocolate. Mix until combined. Add the flour and vanilla extract. Mix until combined, scraping down the sides of the bowl halfway through. Spread the batter into the greased pan. Place the dulce de leche in a glass bowl. Warm it in the microwave for 30-45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the brownie batter. Don’t drag the knife sideways through the batter, hold it so the thin side of the knife leads the way. Bake brownies for 45-50 minutes, or until the center is almost totally set. Let the brownies cool in the pan for 15 minutes. Carefully turn them out of the pan and let them cool completely. Cut the brownies into squares and serve. Top with ice cream and extra dulce de leche, if desired.
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Sastojci - 500 grama brašna - 1 kesica praška za pecivo - 250 grama putera - 250 grama šećera - malo soli - 4 jaja - 175 ml mleka - 2 kašike soka od limuna - 2 kašičice rendane kore od limuna Fil Način pripreme Pomešati brašno i prašak za pecivo. U jednu posudu staviti razmekšali puter, šećer, so, jaja, mleko, koru i sok od limuna i mikserom čvrsto umutiti. Na kraju dodati brašno sa praškom za pecivo i spojiti sa masom. Testo zatim staviti na pleh obložen masnim papirom, poravnati ga i peći oko 50 minuta. Kolač izvaditi iz rerne i staviti na kuhinjsku krpu.