Brownie Bliss! Mouthwatering twists on this classic dessert!
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1 Brownie Bliss! 10 DELICIOUSLY DECADENT RECIPES FREE! Mouthwatering twists on this classic dessert! Browse, click, print, and enjoy some of the South s favorite homespun brownie recipes guaranteed to spread happiness wherever you bring them. Click on any image to go to recipe. Chocolate-Glazed Brownies Bourbon-Cream Cheese Brownies Red Velvet-Peppermint Swirl Brownies Peanut Butter Mississippi Mud Brownies Marbled Brownies Chunky Chocolate Brownies Pecan Pie Brownies Best-Ever Brownies Tex-Mex Brownies Apple-Butterscotch Brownies
2 Chocolate-Glazed Brownies What s better than a chocolate brownie? A chocolate-glazed brownie, of course. Ingredients Yield: 18 brownies 1 cup sugar 2 /3 cup butter or margarine ¼ cup water 4 cups semisweet chocolate morsels, divided 1 teaspoon vanilla extract 1½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 4 large eggs 1 cup chopped pecans, toasted 1 Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts. Add 2 cups chocolate morsels and vanilla extract, stirring until mixture is smooth. Let cool 15 minutes. 2 Add flour, baking soda, and salt to cooled chocolate mixture, stirring until blended; stir in eggs and chopped pecans until blended. Spread brownie batter into a greased and floured 13- x 9-inch pan. 3 Bake at 325 for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften. Spread over top. Cool on a wire rack.
3 Bourbon-Cream Cheese Brownies These brownies are a bourbon lover s dream, sandwiching a layer of bourbon-flavored cream cheese mixture between 2 layers of brownie batter. Ingredients Yield: 16 brownies 4 (1-oz.) unsweetened chocolate baking squares ¾ cup butter ½ cup firmly packed light brown sugar 1¾ cups granulated sugar, divided 4 large eggs, divided 1 teaspoon vanilla extract 1 /8 teaspoon salt 1 cup all-purpose flour 1 (8-oz.) package cream cheese, softened 2 tablespoons all-purpose flour ¼ cup bourbon 1 Preheat oven to 350. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. 2 Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in brown sugar and 1½ cups granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Spread half of batter in prepared pan. 3 Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining ¼ cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended. 4 Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together. 5 Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut into squares.
4 Red Velvet-Peppermint Swirl Brownies These showstopping brownies are moist, tasty, and swirling with color. And they taste as good as they look. Ingredients Yield: About 2 dozen 1 (4-oz.) bittersweet chocolate baking bar, chopped ¾ cup butter 2¼ cups sugar, divided 4 large eggs 1 (1-oz.) bottle red liquid food coloring ¼ teaspoon peppermint extract 2 teaspoons vanilla extract, divided 1½ cups all-purpose flour 1 /8 teaspoon salt ½ (8-oz.) package cream cheese, softened 2 egg whites 2 tablespoons all-purpose flour 1 Preheat oven to 350. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. 2 Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1½ cups flour and 1 /8 tsp. salt. Pour batter into prepared pan. 3 Beat cream cheese and remaining ¼ cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 tsp. vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife. 4 Bake at 350 for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.
5 Peanut Butter Mississippi Mud Brownies A tricked-out twist on a wickedly delicious Southern treat. Ingredients Yield: About 2½ dozen 4 (1-oz.) unsweetened chocolate baking squares 1 1 / 3 cups butter, softened and divided 2½ cups granulated sugar, divided 6 large eggs 2 cups all-purpose flour, divided 1 teaspoon vanilla extract ½ cup creamy peanut butter ½ cup firmly packed light brown sugar 1 teaspoon baking powder 3 cups miniature marshmallows 1½ cups lightly salted roasted peanuts Chocolate Frosting (see box) CHOCOLATE FROSTING ¼ cup butter 3 tablespoons unsweetened cocoa 3 tablespoons milk 2 cups powdered sugar ½ teaspoon vanilla extract Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat. Whisk in powdered sugar and vanilla until smooth. 1 Preheat oven to 350. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1½ minutes or until melted and smooth, stirring at 30-second intervals. 2 Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan. 3 Beat peanut butter, brown sugar, and remaining 1 /3 cup butter and ½ cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended. 4 Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together. 5 Bake at 350 for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts. 6 Prepare Chocolate Frosting, and drizzle over brownies. Cool completely.
6 Marbled Brownies Leave these chewy, cheesy squares unattended, and they ll disappear faster than you can say, But those were for the bake sale! Ingredients Yield: 4 dozen 1 (4-oz.) unsweetened chocolate baking bar, chopped ¾ cup butter 2 cups sugar 4 large eggs 1 cup all-purpose flour 1 (8-oz.) package cream cheese, softened ¼ cup sugar 1 egg yolk 1 teaspoon vanilla extract 1 Preheat oven to Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread half of batter into a greased 13- x 9-inch pan. 3 Beat softened cream cheese, ¼ cup sugar, 1 egg yolk, and vanilla at medium speed with an electric mixer until smooth. Dollop cream cheese mixture over brownie batter in pan. Dollop with remaining brownie batter, and swirl together using a paring knife. 4 Bake at 325 for 35 to 40 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Let cool 1 hour on a wire rack. Cut into squares.
7 Chunky Chocolate Brownies Chocolate chunks make these brownies fudgy; decrease baking time to 23 minutes to make them extra gooey. Ingredients Yield: 9 brownies 2 tablespoons water ¾ cup granulated sugar 1 /3 cup butter 1 (11.5-ounce) package semisweet chocolate chunks, divided 2 large eggs 1 teaspoon vanilla extract ¾ cup all-purpose flour ¼ teaspoon salt ½ cup chopped hazelnuts or pecans, toasted Powdered sugar 1 Combine first 3 ingredients in a 3½-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in 1 cup chocolate chunks until smooth. Let cool 5 minutes. Add eggs, 1 at a time, stirring just until blended. Stir in vanilla. 2 Combine flour and salt; stir in remaining chocolate chunks and hazelnuts. Stir flour mixture into chocolate mixture in saucepan. Spread into a lightly greased 9-inch square pan. 3 Bake at 325 for 23 to 28 minutes. Cool in pan on a wire rack. Dust with powdered sugar. Cut into squares. Note: To freeze up to 3 months: Wrap baked brownies in aluminum foil, and place in a large zip-top plastic freezer bag. To thaw, remove brownies from plastic bag, and let stand at room temperature for 3 hours; unwrap and serve.
8 Pecan Pie Brownies Want to make your brownies extra amazing? Add a premade frozen pecan pie to your homemade batter. The result? Mouthwatering brownies! Take the frozen pie out of the freezer 2 hours before you need to prepare this recipe so that it has time to thaw. Ingredients Yield: 40 brownies 1 (2-pound) frozen pecan pie, thawed ½ cup butter 1¾ cups (11.5-ounce package) semisweet chocolate chunks 1 cup sugar 2 large eggs 1 cup milk 1½ cups all-purpose flour 1 teaspoon baking powder Vegetable cooking spray 1 Cut pie into cubes. Set aside. 2 Microwave ½ cup butter and chocolate chunks in a glass bowl at HIGH 1 minute. Stir and microwave 1 more minute. Stir until mixture is smooth. 3 Beat chocolate mixture, sugar, eggs, milk, and half of pie cubes at low speed with a heavy-duty stand mixer until blended. 4 Add flour and baking powder, stirring with a wooden spoon until blended. Stir remaining half of pie cubes into batter. (Batter will be thick.) Spoon batter into a 13- x 9-inch pan coated with cooking spray. 5 Bake at 350º for 50 minutes. Cool brownies completely on a wire rack. Cut into triangles or squares. Note: For testing purposes only, we used Edwards Georgia Pecan Pie.
9 Best-Ever Brownies What makes Best-Ever Brownies the best? We think it s because they re super fudgy and stand out with edible gold leaf on the tops. For a more cake-like brownie, bake 5 to 7 minutes longer. Ingredients Yield: About 2½ dozen 1 (8-oz.) package unsweetened chocolate baking squares, chopped 1½ cups butter, cut up 4 cups sugar 2 cups all-purpose flour 6 large eggs 1 tablespoon plus 1 /8 tsp. salt 1 tablespoon vanilla extract Edible gold leaf (optional) 1 Preheat oven to 350. Line a 13- x 9-inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease foil. 2 Bring 1 inch of water to a simmer in bottom of a double boiler. Place chocolate and butter in top of double boiler. Cook, stirring occasionally, 5 to 6 minutes or until melted. Cool 10 minutes; transfer to a large bowl. Stir in sugar until blended. Stir in flour and next 3 ingredients just until blended. Pour batter into pan. 3 Bake at 350 for 32 to 35 minutes or until set. Cool in pan 30 minutes. Freeze 2 hours; cut into squares or triangles. Press tops with gold leaf, if desired. Make-Ahead Tip: Freeze up to 2 months. If using gold leaf, add it just before serving.
10 Tex-Mex Brownies These are not your mama s brownies. The subtle heat from red pepper turns these delights into conversation starters. Ingredients Yield: 2 dozen 1½ cup butter 1 (16-oz.) package bittersweet chocolate morsels 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ to 1 tsp. ground red pepper ½ teaspoon kosher salt 1 cup semisweet chocolate morsels 1 cup granulated sugar ¾ cup firmly packed dark brown sugar 4 large eggs 1½ tablespoons vanilla extract Parchment paper 1 Preheat oven to 350. Cook first 2 ingredients in a large heavy-duty saucepan over low heat, stirring occasionally, 8 to 10 minutes or until melted and smooth. Remove from heat; cool completely (about 20 minutes). 2 Meanwhile, whisk together flour and next 4 ingredients in a large bowl until blended; stir in semisweet chocolate morsels. 3 Whisk together granulated sugar and next 3 ingredients until smooth. Whisk in bittersweet chocolate mixture. Whisk chocolate mixture into flour mixture just until combined. 4 Line bottom and sides of a 13- x 9-inch pan with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease parchment. Pour batter into pan. 5 Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan. 6 Lift mixture from pan using parchment paper sides as handles; cut into 24 squares. Texas Sheet Cake Sandwiches: Split each brownie horizontally, and sandwich 1 Tbsp. store-bought chocolate frosting between top and bottom halves.
11 Apple-Butterscotch Brownies Fresh apples make this delicious dessert good to the core. Ingredients Yield: About 2 dozen 1 cup chopped pecans 2 cups firmly packed dark brown sugar 1 cup butter, melted 2 large eggs, lightly beaten 2 tablespoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 3 cups peeled and diced Granny Smith apples (about 1½ lb.) 1 Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2 Stir together brown sugar and next 3 ingredients. 3 Stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13- x 9-inch pan; spread in an even layer. 4 Bake at 350º for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely (about 1 hour). Cut into bars.
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