Tag: brownies

Retro Fudge Brownies

fudgebrowniesPinterest bills these treats as a vintage, 1950s recipe called “lunch lady brownies.” I guess a talented cafeteria worker whipped them up decades ago and passed the recipe down…and I’m glad she did. I found the full recipe at Spaceships and Laser Beams, which isn’t exactly the brand I’d associate with a food blog, but whatever works for you. I altered the preparation steps because I feel like the original didn’t quite make sense, so I’ve gone with a method I’ve used for other brownies before and it turned out well.

Be warned: these treats are really rich and fudgy and probably have a ton of calories. But they’re delicious, and absolutely worth it, in my opinion.

Ingredients

For the brownies

  • 1 cup butter, melted
  • 1/2 cup unsweetened cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 4 eggs
  • 3 tablespoons vanilla extract

For the frosting

  • 4 tablespoons melted butter
  • 1/4 cup milk
  • 3 cups powered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with parchment paper.

In a medium bowl, stir melted butter and cocoa powder together until smooth. Stir in sugar and salt, followed by eggs and vanilla, until batter is smooth. Stir in flour until no dry pockets remain.

Pour into the baking tin and bake for 25-30 minutes, until a cake tester inserted in the center comes out clean. Remove from oven and cool brownies for about 20 minutes before frosting.

To make the frosting, sift together powdered sugar and cocoa powder – this will keep little bits of cocoa from clumping together in your frosting, which is something I didn’t do when I originally made this. Add melted butter, milk, and vanilla extract and stir until smooth; you can add additional milk, about 1 tablespoon at a time, for a more spreadable consistency. Spread frosting on brownies and allow to set before cutting. Makes 24.

Raspberry Truffle Brownies

raspberrytrufflebrowniesIf dark chocolate and intense flavors are your thing, these treats are for you. They really do taste like truffles, which I’ve only made once because they’re incredibly messy. And not unlike those little high-end confections, these brownies are best consumed in just a few bites; a little goes a very, very long way.

The original recipe comes from the King Arthur Baking Essential Cookie Cookbook and included raspberry extract in both the brownies and glaze, but I didn’t have any so I left it out. They’re still delicious, though.

Ingredients

For the brownies

  • 12 tablespoons butter
  • 2 cups sugar
  • 1 cup Dutch-process (aka Hershey’s Special Dark) cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 3 eggs, at room temperature
  • 1 cup flour

For the glaze

  • 1/4 cup seedless raspberry jam
  • 3/4 cup semisweet chocolate, chopped
  • 2 tablespoons light corn syrup
  • 2 tablespoons butter

Preparation

Preheat oven to 325 degrees. Line a 9 x 13 baking tin with foil and spray lightly with baking spray. Sprinkle the bottom with sugar; this is my tip for a slightly crunchy bottom crust that adds a nice texture to otherwise soft treats like brownies.

In a large pot, melt butter over low heat. Stir in sugar and continue heating for another minute while stirring, until the mixture is just hot. Remove from heat and stir in cocoa powder, salt, and baking powder, then whisk in eggs and vanilla extract. Stir in flour, then spread evenly in prepared pan.

Bake for 28-30 minutes, until a cake tester inserted in the center comes out clean. Cool completely before glazing.

For the glaze, combine raspberry jam, semisweet chocolate, light corn syrup, and butter in a medium saucepan on low heat; stir until melted and smooth. Spread over brownies; allow to set before cutting. Makes 24.

Fudgy Coffee Brownies

fudgy coffee browniesChocolate and coffee are great flavor friends, and I’ve made many a mocha treat on this blog. A few weeks ago I wanted to bake something simple and easy, so I went with a classic coffee brownie using espresso powder and a simple espresso glaze icing. The end result was a fudgy (yet not too gooey) creation that proved to be very popular in Mike’s office.

If you don’t have espresso powder, I’d recommend using a coffee extract or even just coffee itself in your glaze. You can also add a tablespoon of coffee to your brownie batter as an alternative if you like. Espresso powder is usually available in the baking aisle at grocery stores near the chocolate. 

Ingredients

For the brownies

  • 1 cup butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon espresso powder
  • 1/2 tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 cups flour

For the icing

  • 2 cups powdered sugar
  • 2 tablespoons espresso powder 
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1 – 2 teaspoons additional water 

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking tin and sprinkle the bottom with sugar; this is my tip for a slightly crunchy bottom crust that adds a nice texture to otherwise soft treats like brownies.

In a large pot, melt butter over low heat. Stir in sugar and continue heating for another minute while stirring, until the mixture is just hot. Remove from heat and stir in cocoa powder, salt, baking powder, and espresso powder, then whisk in eggs and vanilla extract. Stir in flour, then spread evenly in prepared pan.

Bake for 28-30 minutes, until a cake tester inserted in the center comes out clean. Cool completely before icing.

To make icing, place powdered sugar in a medium bowl; set aside. Mix espresso powder and hot water in a small bowl, then add to powdered sugar and stir. Add vanilla extract and additional water, 1/2 teaspoon at a time, to make a thick pourable glaze. Glaze brownies and use an offset spatula to smooth; allow to set before cutting into squares. Makes 24.

Chambord Brownies

chambord browniesAmy Bakes in the ‘Burgh will be on hiatus for a few weeks while Amy’s Kitchen Gets Remodeled. Friends, this has been years in the making. Thirteen years, to be exact, when we first bought this house and I said “someday we’re going to redo this kitchen.” At last, someday has arrived.

As a last bit of baking before the Great Demolition Project begins this week (I cannot wait to swing a sledge hammer, let me tell you), I decided to bake these Chambord brownies. If you’re not familiar with Chambord, it’s a raspberry liqueuer that’s been made in France, and its bottle looks a bit like that orb thing kings and queens have to hold along with a scepter when they get crowned. It’s also delicious, though I don’t think the raspberry flavor was quite strong enough in these treats. I’m also not totally convinced about my decorating skills on these, as the chocolate drizzle against the pink looks a bit like animal print…and that is definitely not my jam.

Ingredients

For the brownies

  • 1 cup butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs
  • 50 ml Chambord (about 3 1/2 tablespoons)
  • 1/2 tablespoon vanilla extract
  • 1 1/2 cups flour

For the Chambord icing

  • 2 1/2 cups powdered sugar
  • 50 ml Chambord (about 3 1/2 tablespoons)

For the chocolate drizzle

  • 1/2 cup powdered sugar
  • 1 tablespoon Dutch process cocoa
  • 2-3 teaspoons water

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with foil and spray lightly with baking spray. Sprinkle the bottom with sugar; this is my tip for a slightly crunchy bottom crust that adds a nice texture to otherwise soft treats like brownies.

In a large pot, melt butter over low heat. Stir in sugar and continue heating for another minute while stirring, until the mixture is just hot. Remove from heat and stir in cocoa powder, salt, and baking powder, then whisk in eggs, Chambord, and vanilla extract. Stir in flour, then spread evenly in prepared pan.

Bake for 28-30 minutes, until a cake tester inserted in the center comes out clean. Cool completely before icing.

To make icing, place powdered sugar in a medium bowl and add the Chambord, stirring to combine; you may need to add just a bit more powdered sugar if your mixture is too runny – you want a consistency that’s thicker than honey, but still pourable. Spread over brownies, covering the top completely. For the drizzle, stir together powdered sugar and cocoa, then add enough water to make a drizzling consistency. Place in a piping bag, snip the tip, and drizzle over the icing. Allow icings to set before cutting into squares. Makes 24.

Chocolate Orange Brownies

chocolate orange browniesBrownies are probably one of my favorite things to bake, because they’re so versatile. You can make them plain, add different flavors, put frosting on them…whatever you like. In this case, I chose to mix in some orange zest and a few drops of orange extract, then add a chocolate buttercream frosting. The end result is probably one of the best treats I’ve ever made. Or at least, it’s among my favorites.

Next time, I plan to add a few drops of orange extract into the frosting as well…but these treats were absolutely delicious. The brownie base is more on the fudgy side, which I prefer, and the orange adds a nice kick of flavor to complement the fudginess.

Ingredients

For the brownies

  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 6 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups flour
  • 1 tablespoon vanilla extract
  • Zest of 1 medium orange
  • About 4-5 drops orange extract

For the frosting

  • 6 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with foil and lightly grease the foil. I also always sprinkle the bottom of the foil with sugar when I’m baking brownies for a crunchy bottom crust.

In a mixing bowl, stir together oil and sugar, then add eggs, one at a time, mixing well after each. Stir in cocoa powder, then salt, flour, vanilla, orange zest, and orange extract until the batter is smooth.

Pour into the baking tin and spread into an even layer. Bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. These brownies are fudgy, but shouldn’t be too gooey in the middle when they’re done; the center will look mostly set on top.

Remove from oven and allow to cool before frosting; to make frosting, in a mixing bowl, cream butter for about 1 minute. Add powdered sugar and cocoa, beating on low speed to fully incorporate into the butter. Add 1 tablespoon milk and vanilla extract; beat to combine, scraping down your bowl a few times, for about 2-3 minutes. Add the second tablespoon of milk and beat for another 1-2 minutes.

Spread frosting over brownies; allow the frosting to set slightly before cutting into bars. Store in an airtight container at room temperature. Makes 24.

Irish Cream Brownies

Full disclosure: until today, I didn’t actually know the ingredients in Bailey’s Irish Cream. I suppose it never occurred to me to investigate the contents of a liqueur that I consume rarely and pretty much only in baked goods, despite its deliciousness. But it’s St. Patrick’s Day week, and some Irish cream brownies seemed like a good idea. They were, indeed.

Bailey’s Irish Cream, as you may know, is a mixture of Irish whiskey, cream, and cocoa. Why anyone thought to put these three ingredients together, I don’t know. But they’re a genius, and should be celebrated well beyond St. Patrick’s Day. Sláinte, friends.

Note: you can likely buy the 50 ml “mini” bottles of Bailey’s at your local liquor store (known as a state store in Pennsylvania). If not, a 50 ml bottle translates to about 3 1/3 tablespoons.

Ingredients

For the brownies

  • 1 cup butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs
  • 50 ml bottle Bailey’s Irish Cream
  • 1/2 tablespoon vanilla extract
  • 1 1/2 cups flour

For the icing

  • 2 cups powdered sugar
  • 50 ml bottle Bailey’s Irish Cream
  • 1 – 2 tablespoons milk

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with foil and spray lightly with baking spray. Sprinkle the bottom with sugar; this is my tip for a slightly crunchy bottom crust that adds a nice texture to otherwise soft treats like brownies.

In a large pot, melt butter over low heat. Stir in sugar and continue heating for another minute while stirring, until the mixture is just hot. Remove from heat and stir in cocoa powder, salt, and baking powder, then whisk in eggs, Bailey’s, and vanilla extract. Stir in flour, then spread evenly in prepared pan.

Bake for 28-30 minutes, until a cake tester inserted in the center comes out clean. Cool completely before icing.

To make icing, place powdered sugar in a medium bowl and add the bottle of Bailey’s, stirring to combine. Add 1-2 tablespoons of milk to reach a thicker drizzling consistency. Drizzle over brownies; allow icing to set before cutting into squares. Makes 24.

Midnight Brownies

The brownie-baking extravaganza continued last week with these midnight brownies, which I’ve named as such because they are delightfully dark. These treats use Dutch process cocoa, which is made by washing cocoa beans in a potassium solution to neutralize its acidity before they’re processed into powder. 

The end result of this process (apparently pioneered by the Dutch) is a darker cocoa powder, which yields a different type of flavor in baked goods. Dutch process cocoa is also usually paired with baking powder, an acidic raising agent, rather than baking soda, which needs to react with an acid to create a rise in baking. Science was never my strong suit, but I think if I had learned it with baking-related examples, I would’ve understood it much better. 

Ingredients

  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 cups flour

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking tin; sprinkle the bottom with sugar if desired for a crunchy bottom crust.

In a saucepan over low heat, melt butter, then stir in sugar and return to heat very briefly, until its hot – between 110 to 120 degrees – it will look shiny as you stir it (this helps the sugar dissolve better, which yields a crunchy top on the brownies). Transfer the mixture to a large bowl and stir in the cocoa, salt, baking powder, and vanilla. Stir in eggs, then flour, until batter is smooth. 

Pour into prepared baking tin and bake for 28 to 30 minutes, until brownies are set and a cake tester inserted in the center comes out clean. Cool completely before cutting into squares. Store in an airtight container at room temperature. Makes 24.

Easy Brownies

Brownies have been my go-to treat throughout Baking in the Time of Coronavirus. Why? They’re incredibly easy to make, and these are probably the easiest recipe I’ve ever found. I omitted the frosting from these treats, which I found at Tastes Better from Scratch, so I could ship them off to Maryland.

These treats were baked especially for Mike’s young cousins, AJ and Tommy; their parents, our Uncle Al and Aunt Sam; and our Aunt Penny. Al and Penny are Mike’s mom’s youngest siblings, and they moved from suburban DC to a more rural part of Maryland a few months back. Mike helped with the move, and naturally I sent treats, which prompted the boys to ask if “Amy would bake for us too” on a more regular basis. Tommy said these brownies “taste like the stars,” which I take as high praise indeed. They are delightfully fudgy with a crackly top, exactly how a brownie should be.

Ingredients

  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 6 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups flour
  • 1 tablespoon vanilla extract

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking tin; I always sprinkle the bottom of the tin with sugar when I’m baking brownies for a crunch bottom crust.

In a mixing bowl, stir together oil and sugar, then add eggs, one at a time, mixing well after each. Stir in cocoa powder, then salt, flour, and vanilla until the batter is smooth.

Pour into the baking tin and spread into an even layer. Bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. These brownies are fudgy, but shouldn’t be too gooey in the middle when they’re done; the center will look mostly set on top.

Remove from oven and allow to cool before cutting; store in an airtight container at room temperature. Makes 24.

Monster Brownies

Halloween is days away, and I’ve spent most of the afternoon baking for the kids in my life. My goddaughter Maureen, her little sister Margo, and our nephew Dylan are all receiving these monster brownies, a fun treat involving a very basic brownie recipe, some Halloween sprinkles, and candy eyes.

Note to other bakers: candy eyes will dissolve in the oven, so I strongly recommend placing the eyes immediately after you remove the brownies when they’ve finished baking.

Ingredients

  • 10 tablespoons unsalted butter, melted and cooled for about 1 minute
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons brewed coffee (it’s fine to use leftover coffee from the morning)
  • 1 tablespoon vanilla extract
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • Halloween sprinkles
  • Candy eyeballs

Preparation

Preheat oven to 350 degrees. Line an 8 x 8 baking tin with foil and spray with baking spray.

In a large mixing bowl, combine melted butter, eggs, sugar, brown sugar, vanilla, and coffee and mix well to combine. Whisk in cocoa powder, espresso powder, and salt until well blended, then add flour and mix until just combined; you don’t want to over-mix your batter. Pour mixture into prepared tin and scatter sprinkles over the top.

Bake for about 30-32 minutes, being very careful not to over-bake. Brownies are done when a cake tester comes out with just a few moist crumbs stuck to it. Remove from oven and immediately press candy eyeballs into the top, giving a bit of thought to where your cut lines will be.

Cool brownies completely; cut into 16 squares. Store in an airtight container; if shipping, pack well between layers of waxed paper or parchment.

Mississippi Mud Brownies

Mississippi mud treats apparently come in many forms; cake, pie, and brownies. Wikipedia says the cake version is the original, resembling the banks of the Mississippi River. Having never been to the banks of the Mississippi, I’ll have to take Wikipedia’s word for it.

Though I usually avoid chocolate as a potential migraine trigger, I had a small bite of these brownies, and it was heavenly. It reminded me a bit of fudge, the homemade kind that a favorite aunt or beloved neighbor might make each Christmas. The original recipe comes from Grandbaby Cakes, and I adapted it just slightly to increase the amount of icing and fully cover the treats. Next time, I might mix some pecans into the brownie batter in addition to the topping.

Ingredients

For the brownies 

  • 4 ounces unsweetened chocolate, chopped
  • 12 tablespoons butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup flour
  • 1 1/2 cups toasted chopped pecans
  • 3 cups miniature marshmallows

For the icing

  • 8 tablespoons butter
  • 1/3 cup milk
  • 6 tablespoons cocoa powder
  • 4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract

Preparation

Preheat oven to 350 degrees. Spray a 9 x 13 baking tin with baking spray.

In a large saucepan, heat chopped chocolate and butter on low until completely melted. Remove from heat and stir in sugar, then eggs, one at a time. Stir in flour in two batches until batter is smooth and pour into the prepared tin.

Bake for 25-27 minutes, until a cake tester inserted in the center comes out with a few moist crumbs. Top with toasted chopped pecans and miniature marshmallows.

For the icing, heat butter, milk, and cocoa over low heat and cook until the butter melts. Pour into the bowl of a stand mixer and add 2 cups powdered sugar, beating to combine. Add vanilla and remaining powdered sugar, beating until smooth.

Working quickly, pour icing over the pecans and marshmallows, coating completely. Allow to cool about 1 hour, until icing is set. Cut into squares; store in an airtight container at room temperature for 2-3 days. Makes 24.