home cooking recipes                                            home cooking recipes
Untitled
Ingredient
Title
Chef
Category

Brownie bakes

By Angie Sutton

www.mothersapronstrings.com

Although cake-like and baked in a cake pan, brownies are technically considered bar cookies. Fudgy, chewy, cakey, loaded with nuts, topped with frosting, sandwiching a filling and suddenly an ordinary pan of brownies, superb in its own right, becomes a downright desirable dessert.

Boxed brownie mixes are a great place to start if you prefer a semi-homemade creation such as the Cherry Cheesecake Brownies or Coconut Brownies. The Incredible Fudgy Brownies and Buckeye Brownies are made from scratch and while they take a bit longer, you’re still out of the kitchen in no time with a decadent sweet treat.


Cherry Cheesecake Brownies

Ingredients:

1 (18-oz.) box brownie mix
1/3 c. canola oil
1/2 c. tap water
2 large eggs, divided
1 (8-oz.) pkg. cream cheese, softened
1/4 c. granulated sugar
1/2 c. maraschino cherries, chopped
2 tsp. cherry juice

Directions:

1. Preheat oven to 350 degrees F. Line a 9- by 13-inch cake pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.

2. Prepare brownie mix with oil, water and one egg as package directs.

3. In a small bowl, mix cream cheese, sugar, one egg and cherry juice until combined. Stir in cherries.

4. Pour half of the brownie batter in a greased 9- by 13-inch cake pan. Dollop cream cheese mixture over the batter evenly. Top with remaining brownie batter.

5. Bake for 45 minutes and remove to a wire rack to cool. Cool completely and cut.


Incredible Fudgy Brownies

Ingredients:

Brownies:

1 c. unsalted butter, melted
1/2 c. unsweetened cocoa powder
2 c. all-purpose flour
2 c. granulated sugar
4 large eggs
4 tsp. vanilla extract

Frosting:

1/4 c. unsalted butter, softened
1/4 c. milk
1/4 c. unsweetened cocoa powder
3 c. confectioner’s sugar

Directions:

1. Preheat oven to 350 degrees F. Line a 9- by 13-inch cake pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.

2. In the bowl of a stand mixer, add the melted butter and cocoa powder and mix until smooth.

3. Add the flour and sugar and continue to mix until combined. Add eggs and vanilla extract and mix until just combined.

4. Pour batter into prepared cake pan and bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove brownies to a wire rack to cool.

5. Meanwhile, make the frosting. Beat together all frosting ingredients until smooth. Pour over brownies while still warm. Use a frosting spreader to evenly cover the top of the brownies. Cool completely and cut.


Buckeye Brownies

Ingredients:

Brownies:

1/3 c. Dutch-processed cocoa
1 1/2 tsp. instant espresso
1/2 c. plus 2 Tbsp. boiling water
2 oz. unsweetened chocolate, grated
4 Tbsp. unsalted butter, melted
1/2 c. plus 2 Tbsp. canola oil
2 large eggs
2 egg yolks
2 tsp. vanilla extract
2 1/2 c. granulated sugar
1 3/4 c. all-purpose flour
3/4 tsp. salt

Filling:

3/4 c. peanut butter
1/2 c. unsalted butter
1/4 tsp. salt
2 1/4 c. confectioner’s sugar
2 Tbsp. milk
1 tsp. vanilla extract

Glaze:

1 1/2 c. milk chocolate chips
1/3 c. peanut butter

Directions:

1. Preheat oven to 350 degrees F. Line a 9- by 13-inch cake pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.

2. In a large bowl, whisk cocoa, espresso powder and boiling water together until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks and vanilla and continue to whisk until smooth and combined. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

3. Scrape batter into prepared pan and bake 30 to 35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Remove to a wire rack and cool fully.

4. When the cake is cool make the filling. In the bowl of a stand mixer, beat together the peanut butter, butter and salt until smooth and creamy. Reduce the speed to low and alternate adding the confectioner’s sugar and milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase speed and beat until completely smooth and creamy. Spread over the top of the brownies.

5. To make the glaze, melt together the chocolate chips and peanut butter and beat until smooth and creamy. Pour over the peanut butter layer and refrigerate 30 minutes. Cut into squares.


Coconut Brownies Recipe

Ingredients:

1 family-size (18-oz. to 19.9-oz.) box brownie mix
5 1/3 c. sweetened shredded coconut
1 (14-oz.) can sweetened condensed milk
1 1/2 c. confectioner’s sugar
1 can chocolate frosting

Directions:

1. Line a 9- by 13-inch cake pan with parchment paper and spray lightly with non-stick cooking spray.

2. Prepare brownies according to package directions and bake in pan. Remove to a wire rack to cool completely.

3. In the bowl of a stand mixer, combine coconut, condensed milk and confectioner’s sugar. Spread coconut mixture over cooled brownies.

4. Microwave can of frosting for 15 seconds (remove foil liner and lid) or until pouring consistency. Pour frosting over the coconut.

Google
 
Web hpj.com

Copyright 1995-2015.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com