Cocoa Brownies have never been in my wheelhouse and I’m not sure why, although I have a sneaking suspicion I am prejudiced in favor of chocolate. However, while wandering around the internet recently, an article on cocoa brownies caught my eye. Continue reading
Of all the brownies we made at the bakery or I have ever eaten for that matter, Mocha Kahlua Brownies are my favorite. The brownie itself is of the fudgy variety with a deep, intense chocolate flavor highlighted with coffee undertones.
Mocha Kahlua Brownies couldn’t be easier to make, sophisticated taste. The one thing that is important is to mix the batter on low so no air is incorporated. Continue reading
Although really easy, these fudgy Snickers Brownies, are sure to become a favorite. They are great for getting kids into the kitchen. When my grandson was five he made these and still does. After all a whisk, a bowl, a few measuring utensils yields a bonanza of brownies. If you don’t have a food processor, don’t freeze the candy, just chop the snicker bars by hand. Make these Snickers Brownies once and see if they don’t become an instant favorite.
(This recipe appeared on KMOV’s Great Day St. Louis and as such has no how-to photos)
1/2 cup butter (1 stick or 114 grams or 4 ounces)
4 ounces semi-sweet chocolate (114 grams)
1 cup sugar (200 grams or 7 ounces)
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all purpose flour (70 grams or 2 1/3 ounces)
Preheat oven to 375 degrees or if the pan is dark or glass, reduce the heat to 350 degrees. Line an 8×8 inch pan with parchment paper and spray the paper and the pan.
Melt butter and chocolate over hot water or microwave about 2 minutes. Whisk to combine the butter and chocolate. Whisk in sugar, vanilla and salt. Add eggs and whisk in. Add flour and stir to mix completely. Pour into prepared pan and bake for 25 to 30 minutes until set and a few crumbs cling to a tester.
10 to 12 fun size snicker bars
1/2 cup 40% cream
4 ounces semisweet chocolate
Cut each snickers into 6 to 8 pieces and freeze until hard. Place in a food processor and process until chopped. You want big and little pieces. Set aside.
Heat the cream until it steams, but does not boil. Remove from the heat. Add the semisweet chocolate and submerge it under the cream. Let sit for several minutes; then whisk gently until smooth.
Pour the glaze over the brownies and spread to the edges. Sprinkle with snickers pieces. Refrigerate to set chocolate. Cut into desired size squares. The brownies can be stored at room temperature after the glaze has set.
Honestly, these Quick Macadamia and White Chocolate Brownies come under the category of embarrassingly easy to make.
So easy in fact that when my grandson was five, he made these. He kept whisking and whisking and as we neared the end, he looked up and offered, “These are really hard, grandma.” But whisk away he did and was very proud of the baked brownies. They are mighty good just by themselves. Or, maybe with a scoop of ice cream and fudge sauce! Continue reading
Santa Fe Brownies come from Maida Heatter’s “Best Dessert Book Ever” and I have to say they are one of the finest brownies I have ever made. The original recipe came from the Plaza Bakery in Santa Fe New Mexico. As far as I can see, they don’t make this anymore.
A few changes were made to the original recipe and we swirl ours while Maida layered hers.
I can’t tell you how many Santa Fe Brownies we sold from the bakery. We could only make 12 pans at a time and that took about 2 hours or more depending upon who was doing them. We used to see if we could beat the best time. We had so many orders when we took on a large grocery chain that we often had to make them twice in a day. I remember one day Demarco Howard, my best baker, told me after completing the second 12 brownies, “Boy you sure know how to make a person quit.” But back he was the following morning for the next 24. Continue reading