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Sugar Cookie Brownies

September 11, 2014 by braytonbb

I usually only make sugar cookies around Christmas, but once in a while my daughter will get the craving and ask me for them before the season. So, I decided to switch it up a bit and try making a sugar cookie brownie. Here is the results.

Sugar Cookie browniesSugar Cookie Brownies

1/2 C butter, 1 (12oz) bag of white chocolate chip, 1 1/4 C flour, 3/4 C sugar, 1 tsp. vanilla, 1/4 tsp salt, and 3 eggs

Frosting – 3 C powdered sugar, 6 TB butter, softened, 1 tsp.vanilla, 1/2 tsp. almond extract and milk

Heat oven to 350 degrees. Spray a 8×10 or smaller pan (thicker brownies), and then sprinkle with flour.

Melt butter and white chocolate chips over low heat, stirring frequently. The mixture will seem lumpy but that is okay as long as all your chips are melted. When cooled slightly, stir in flour, sugar, vanilla, salt and eggs until well blended. Spread evenly in your pan of choice. Bake for 30 minutes and cool completely!

For the frosting, mix all the ingredients together until smooth. Add a little milk at a time to get to the consistency that you like. If you like more of a glaze rather than frosting, add more milk. It will be less sweet this way.

Chocolate Fudge Brownies

January 16, 2014 by braytonbb

My friend, who is a chef in Napa Valley, is incredible when it comes to his homemade pasta dishes and tiramisu recipes. I was shocked when he called me the other day and asked for for a traditional brownie recipe. The first thing I told him is that I am sure that whatever he came up with would be amazing. I am sure he knows that as well, but he insisted I share with him whatever I had since my sister raved about them. I have not made traditional brownies in some time. If you have followed my blog you will know that I have posted all sorts of brownies such as Blondies, Lemon Brownies Dark Chocolate Salted Caramel Peanut Brownies,  Fudgey Chocolate Cherry Cake Brownies, and  Black & White Brownies  but never traditional brownies. Traditional brownies, though scrumptious as they are, are a lot like scrambled eggs. When I have guest that asks if I can do just scrambled eggs, I say of course, but we always do so much more than just scrambled eggs for breakfast. If that is what a guest wants, then that is what we will do, so I present to you the traditional brownie. I like to think of these as a refrigerator brownies. Even though it is hard not to dig into them as soon as you pull them from the oven, they are so much better once they are chilled. Dense and fudgey. Try them for yourself. Let me know what you think.

Brownies, chocolate fudgeChocolate Fudge Brownies - 1/4 C flour, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 C butter, 3 oz. unsweetened chocolate, 1/2 C  light brown sugar, 1/3 C sugar, 2 large eggs, 1 large egg yolk, 1 tsp. of espresso powder and 1/2 C dark chocolate chips.

Frosting- 1 C dark chocolate chips, 4 TB butter, 1 tsp. vanilla extract, pinch of salt, 1/2 powdered sugar and 1-2 TB milk.

Preheat oven to 350 degrees. Spray an 8×8 pan.

Whisk together flour, baking powder and salt. Set aside.

In a double boiler, add a couple of inches of water. To the top pan add butter, unsweetened chocolate. Melt chocolate and butter. Once melted remove top pot from bottom and whisk in brown sugar and granulated sugar. Whisk in egg, yolk and vanilla. Add flour mixture and fold in chocolate chips. Pour in 8×8 pan. Bake 30 minutes. Cool completely before frosting.

For frosting, melt chocolate chips and butter. Stir in vanilla and salt. Stir in powdered sugar and then add milk a little at a time until smooth, creamy and shiny. Spread on brownies and refrigerate. Serve when firm.

 

Dark Chocolate and Salted Caramel and Peanut Brownies

July 13, 2012 by braytonbb

This is probably the best brownie recipe I have ever had, hands down. If you like a chewy brownie, this is for you. The nuts give it a bit of saltiness and crunch and the caramel gives you that chewy sweetness that forces you to slow down in eating it before you inhale it and go back for seconds. I hope you enjoy this recipe is as much as I do!

CARAMEL AND SALTED PEANUT BROWNIESDark Chocolate and Salted Caramel and Peanut Brownies – Serves 12 brownies

1 stick butter, plus a little more greasing your pan, 10 oz of chewy caramels (chewier the better), 1/3 C flour, 1/4 C unsweetened cocoa, 6 oz. bittersweet chocolate, 1 oz. of dark chocolate, 3/4 C sugar, 3/4 brown sugar, 4 large eggs, 1 tsp. vanilla extract, 1/4 tsp. salt and 1 C roasted, salted peanuts.

IMPORTANT! Line the bottom of a 9″ square baking pan with parchment paper. Foil works, but does stick to the brownies. Also and 8″ pan works, but you do have bake a little longer. Paper is important though in cutting the brownies.  Butter paper an sides of the pan. Place caramels, flour and cocoa in a med bowl and toss to combine. Set aside.

In a double boiler, set over simmer water, melt butter. Ad chocolates and stir until melted. Remove from heat and let cool about 10 min.

Preheat oven to 350 degrees. In a large bowl whisk together sugar, eggs, vanilla and salt until very thick. Stir in chocolate  mixture and peanut until just combined.

Spread brownie batter in pan. Bake for 30 min. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3-4 hours before cutting.

Fudgy Cherry Cake Brownies

March 2, 2012 by braytonbb

This is another recipe from my Grandma. She always made the best desserts. This one I can throw together really quickly and everyone thinks  it took a long time. I cut the pieces a little big this time, but nobody seemed to mind.

Brownies, cherryFudgy, Cherry Cake Brownies

Cake – 2 eggs, 1 can of cherry pie filling, and 1 box of devils food cake mix.

Frosting – 5 TB butter, 1/3 C milk, 1/2 C sugar and a half of a bag of chocolate chips.

Mix the cake ingredients. Pour into an 8 1/2 x 11 cake pan. Bake for 30 min until toothpick comes out clean.

After you remove the cake from the oven, start preparing frosting. In a small saucepan, melt the chips, butter, milk and sugar until completely melted and all the sugar is dissolved.  Let cool or serve semi warm. Delicious!

 

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