1.Nutella Brownie
INGREDIENTS:
1/4 cup + 1 tbsp Nutella
2 tbsp whisked egg
2 tbsp all purpose flour
DIRECTIONS:
1. Combine all ingredients into an oversized microwave-safe mug. Mix with a whisk until batter is smooth. Batter will be quite thick.
2. Microwave for 1 minute. Let brownie cool and set for about 15-30 minutes before eating.
2. Rocky Road Smore’s Bars
Prep Time : 15min
Cook Time : 50min
Total Time : 1hr 5min
Serve : 9-12
INGREDIENTS
graham cracker crust
12 full graham cracker sheets
4 tablespoons sugar
8 tablespoons butter
brownie layer
16 tablespoons butter (1 cup)
½ cup cocoa powder
½ cup milk chocolate chips
1½ teaspoons vanilla
2 eggs
1 cup flour
2 cups brown sugar
½ teaspoon salt
1 cup half and half (or milk of choice)
topping
½ cup mini marshmallows
⅓ cup peanuts
⅓ cup milk chocolate chips
INSTRUCTIONS
Preheat oven to 350 and line an 8×8 inch pan with foil and spray it lightly with cooking spray.
In a blender or food processor add graham crackers and pulse until fine crumbs form. Add sugar and pulse 2-3 more times. Add butter and continue to pulse until mixture comes together. Press evenly into prepared pan and bake 10 minutes.
While the crust is baking, prepare the brownie layer. In a medium sauce pan over medium heat melt butter, cocoa powder, and chocolate chips together, stirring throughout until smooth. Remove from heat and transfer chocolate mixture to a large bowl. Stir in vanilla, eggs, flour, brown sugar, half and half, and salt and mix until combined. Pour mixture over baked graham cracker crust and bake 35-45 minutes until an inserted toothpick comes out mostly clean. Remove from oven. Scatter mini marshmallows, chocolate chips, and peanuts over brownie layer. Switch oven to low broil. Return pan oven and WATCH VERY CLOSELY for about 2-3 minutes until marshmallows are toasted. (BE CAREFUL NOT TO LET THEM BURN!) Remove from oven and chill until completely cool, then cut into bars and store in airtight container at room temperature.
3. Kit Kat Brownie
This recipe will yield a 9 x 13 pan of brownies.
Ingredients:
6 ounces of Hershey’s unsweetened chocolate baking bar (or 6 squares baking chocolate)
½ cup unsalted butter (1 stick), softened
2 ½ cups granulated sugar
4 Kit Kat King Size Bars (I found these at Walgreens)
6 eggs at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ teaspoon salt
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 13 inch pan (or you can use Baker’s Joy as a substitute).
3. Melt the chocolate and butter in a double boiler (or microwave). Set aside to cool.
4. In a medium mixing bowl, add the eggs, sugar and vanilla and beat on medium speed for 3-5 minutes until light and fluffy.
5. Slowly, fold in the cooled chocolate mixture with a silicone or rubber spatula.
6. Lastly, fold in the 2 cups of flour.
7. Pour half of the brownie mixture into the greased and floured pan.
8. Place the kit kat pieces on top of the mixture in the pan.
9. Pour the remaining brownie mixture on top of the kit kat layer.
10. Bake at 350 degrees for 35-40 minutes (rotate half-way through) or until an inserted toothpick comes out clean.
11. IMPORTANT NOTE: Do not bake past 40 minutes. If you insert a toothpick and it comes out wet, it could possibly be the melted kit kat inside (not an indication of brownie doneness).
12. Let cool for at least 30 minutes before cutting into squares.
4. Peanut Butter Cheesecake Brownie Bars
You get a double dose of delicious with these double-layered brownies!
Yield: 16-24 bars
Ingredients
For the brownies
¾ cup butter
6 oz dark chocolate, chopped
1½ cups sugar
½ cup brown sugar, packed
1½ tsp vanilla
3 large eggs
1 cup all-purpose flour
¾ cup semi-sweet chocolate chips
For the peanut butter cheesecake
8 oz reduced fat cream cheese, softened
¼ cup butter, softened
1 egg
½ cup sugar
½ tsp salt
½ tsp vanilla extract
1 cup creamy peanut butter
Instructions
Preheat oven to 350. Line a 9×13-inch baking sheet with aluminum foil and spray with cooking spray. Set aside.
In a microwave-safe bowl, combine the butter and chocolate for the brownies. Microwave on high for 60 seconds. Stir. Continue to microwave in 15-second intervals, stirring after each, until both the chocolate and the butter are melted.
Whisk the sugars into the chocolate mixture. Whisk in the vanilla and eggs until well-combined. Stir in the flour until it is just incorporated.
Pour the brownie batter into the prepared pan and spread it out evenly with an offset spatula. Sprinkle it with the chocolate chips. Set aside while you prepare the peanut butter cheesecake.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy, about 2-3 minutes. Mix in the egg, sugar, salt, and vanilla on high for 2 minutes. Mix in the peanut butter on high for 2 minutes. Pour the cream cheese layer over the brownie layer, spreading it evenly and smoothly until it covers the whole pan.
Bake for 38-42 minutes or until the top is golden and the center is set but still a bit loose, as it will cook more as it cools.
Allow to cool for at least one hour and then cover and refrigerate for at least three hours or overnight. Cut into squares and serve.
5. Extra Nutty Dark Chocolate Fudge Brownie
Prep Time : 20min
Cook Time : 30min
Ingredients
5 ounces bittersweet chocolate chips
2 ounces unsweetened chocolate
1/2 cup (1 stick) unsalted butter
3 tablespoons unsweetened cocoa powder
3 large eggs
1¼ cups packed light brown sugar
2 teaspoons vanilla extract
½ teaspoon coarse sea salt, plus more for topping
1/4 teaspoon baking soda
1 cup all-purpose flour
1 small handful pecan halves, walnut halves, and roasted hazelnuts
Instructions
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray a 8×8-inch square pan with nonstick cooking spray. Line with parchment paper and lightly spray the parchment paper. Set aside.
Place chocolates and butter in a small, heat-proof bowl. Place bowl over a small pot of simmering water (creating a double boiler), or microwave the mixture at 50% for 30 seconds at a time, stirring until glossy and completely melted. Stir in cocoa powder.
In a medium bowl, whisk together eggs and brown sugar until thoroughly combined. Whisk in vanilla extract. Add the chocolate mixture and stir to combine.
Add the salt, baking soda, and flour. Stir until thoroughly combined and spoon into prepared pan. Top with nuts.
Bake for 30 to 35 minutes until the brownies are slightly puffed, the nuts are golden brown, and the top is no longer glossy. Remove from the oven and allow to cool before slicing and removing from the pan.
6. Bailey’s Irish Cream Brownies
INGREDIENTS:
FOR THE BROWNIE BATTER:
Nonstick cooking spray
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1-1/2 sticks (12 tablespoons) unsalted butter
1 cup granulated sugar
1/4 cup water
1 cup semisweet chocolate chips
1 cup unsweetened baking chocolate, finely chopped
2 teaspoons vanilla extract
1-1/2 teaspoons instant espresso powder
4 eggs
FOR THE CREAM CHEESE LAYER:
2 packages (8 ounces each) cream cheese, softened
1 egg
1/3 cup granulated sugar
1/4 cup Bailey’s Irish Cream
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F. Line 9×13-inch baking pan (jelly roll pan) with parchment paper; lightly spray parchment with cooking spray.
Make the Brownie Batter: In small bowl, whisk together flour, baking soda and salt. Place butter, sugar and water in large saucepot. Heat just to boiling over medium-high heat; remove from heat immediately.
Whisk in chocolate chips, baking chocolate, vanilla and espresso powder; stir until chocolate is completely melted. Add eggs one at a time, whisking well after each addition. Slowly whisk in flour mixture; whisk until flour is fully incorporated and batter is smooth.
Make the Cream Cheese Layer: Place cream cheese, egg, sugar, Bailey’s and vanilla in mixing bowl; beat with an electric mixer at medium speed 3 to 4 minutes or until smooth.
Pour half of Brownie Batter in prepared baking pan and spread evenly. Dollop Cream Cheese Layer mixture on top of Brownie Batter; use offset spatula or knife to gently and evenly distribute. Pour remaining Brownie Batter over Cream Cheese Layer and spread evenly.
Transfer to oven and bake 45 to 50 minutes or until Cream Cheese Layer is set. Transfer to wire rack; cool COMPLETELY before cutting.
Source : Brownie
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