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Classic Fudgy Brownies
Cooking Spray
½ C (1 stick) unsalted butter
4 oz unsweetened chocolate coarsely chopped
1 ½ C sugar
2 large eggs
1 tsp vanilla extract
½ C unsifted all-purpose flour
1/8 tsp salt ½ C + 2 Tbsp chopped walnuts
Preheat oven to 350F. Line 8 in. square baking pan with foil, extending the edges beyond 2 sides of pan. Lightly coat with cooking spray.
In medium saucepan, over low heat, melt butter and chocolate, stirring to blend. Remove from heat; whisk in sugar until blended. Whisk in eggs and vanilla. Stir in flour, salt and ½ cup walnuts. Spread in prepared pan; sprinkle with remaining 2 Tbsp walnuts.
Bake 24 to 26 minutes, until wooden pick inserted in center comes out with a few moist crumbs attached. Let cool completely in pan on rack. Lift by foil ends; transfer to cutting board. Cut into 16 squares.
Coconut Congo Bars
Cooking spray 1 C + 2 Tbsp unsifted all-purpose flour
½ tsp baking soda ¼ tsp salt
½ C (1 stick) unsalted butter, softened 2/3 C packed light brown sugar
1 large egg 2 tsp vanilla extract
1 C sweetened flaked coconut ¾ C semisweet mini chocolate chips
½ C toasted almonds, chopped
Preheat oven to 350F. Line 8 in. square baking pan with foil, extending foil beyond 2 sides of pan. Lightly coat with cooking spray.
In small bowl, mix flour, baking soda and salt. In another small bowl, with electric mixer, beat butter and brown sugar on medium speed 2 minutes. Beat in egg and vanilla. On low speed, beat in flour mixture just until blended. Stir in all but 3 Tbsp of the coconut; stir in mini chips and almonds. Spread in prepared pan; sprinkle with remaining coconut.
Bake 30 to 32 minutes, until wooden pick inserted in center comes out with moist crumbs attached. Let cool completely in pan on rack. Lift by foil ends; transfer to cutting board. Cut into 16 squares.
Frosted Espresso Brownies
Brownies
Cooking spray ½ C unsifted all-purpose flour
1/3 C Dutch processed cocoa powder 2 Tbsp instant espresso powder
¼ tsp baking powder ¼ tsp salt
½ C (1 stick) unsalted butter 1 C packed light brown sugar
1 tsp vanilla extract 2 large eggs
Frosting Decoration
½ C heavy cream 2 Tbsp semisweet chocolate chips
2 ½ oz white chocolate, 12 chocolate candy coffee beans
coarsely chopped (optional)
Preheat oven to 350F. Line 9 in. square baking pan with foil, extending foil beyond 2 sides of pan. Lightly coat with cooking spray.
Brownies: In small bowl, mix flour, cocoa, espresso powder, baking powder and salt. In medium saucepan, melt butter; remove from heat; stir in brown sugar and vanilla until blended and smooth. Whisk in eggs, then flour mixture; spread in prepared pan.
Bake 23 to 25 minutes, until wooden pick inserted in center comes out with moist crumbs attached. Let cool completely in pan on rack.
Frosting: In small saucepan, heat cream until simmering. Remove from heat; stir in white chocolate until melted. Pour in small bowl; refrigerate, stirring occasionally, 45 minutes, until cold. Beat with electric mixer on medium speed 30 seconds to 1 minute, until soft peaks form (do not overbeat). Spread on cooled brownies; refrigerate 1 hour, until set.
Decoration: Put chocolate chips in small resealable plastic food-storage bag; seal bag. Microwave on high in 10 second intervals, until melted. With scissors, snip off small corner of bag. Drizzle over frosted brownies. Lift by foil ends; transfer to cutting board and cut into 12 bars. Decorate each with chocolate candy coffee bean, if using. Store, uncovered, in refrigerator.
Turtle Brownies
Caramel Layer
1 (14 oz.) bag individually wrapped 1/3 C milk
caramels, unwrapped ¾ C toasted pecans, chopped
Brownies
Cooking spray 6 Tbsp unsalted butter
2 oz unsweetened chocolate, 1 C sugar
coarsely chopped 2 large eggs
1 tsp vanilla extract ¾ C unsifted all purpose flour
½ tsp baking powder ¼ tsp salt
1/3 C pecan halves
Caramel Layer: In medium saucepan, over medium-low heat, stir together
caramels and milk until blended and smooth, about 6 minutes. Remove from heat; stir in chopped pecans.
Brownies: Preheat oven to 350F. Line 8 in square baking pan with foil, extending foil beyond 2 sides of pan. Lightly coat with cooking spray. In medium saucepan, over low heat, melt butter and chocolate, stirring to blend. Remove from heat. Whisk in sugar, then eggs and vanilla, until well blended. Stir in flour, baking powder and salt.
Spread half the brownie mixture in (scant 1 C) in prepared pan. Bake 12 to 15 minutes, just until top is set. With metal spatula, carefully spread caramel mixture over top. Spread remaining brownie mixture evenly over top, completely covering caramel layer. Top with pecan halves.
Bake 24 to 26 minutes, until wooden pick inserted in center of top brownie layer comes out clean. Let cool in pan on rack. Cover; refrigerate at least 3 hours for easier cutting. Lift by foil ends; transfer to cutting board. Cut into 25 squares.
Patchwork Brownies
Cooking spray 1 C unsifted all purpose flour
½ tsp baking powder 1/8 tsp salt
½ C (1 stick) unsalted butter, softened ¾ C packed light brown sugar
2 large eggs 2 tsp vanilla extract
¾ C chopped pecans 1/3 C vanilla milk chips
2 oz unsweetened chocolate, ¼ C granulated sugar
melted, cooled ¾ C chocolate-covered raisins
Confectioners' sugar & cocoa powder, ½ tsp grated orange zest
for dusting (optional)
Preheat oven to 350F. Line 8 in. square baking pan with foil, extending beyond 2 sides. Coat with spray. In bowl, mix flour, baking powder, salt. In large bowl, beat butter and brown sugar until fluffy. Beat in 1 egg and the vanilla, then flour mixture. Add nuts. Remove ¾ cup batter to small bowl; add remaining egg, the melted chocolate, chips and granulated sugar. To remaining batter, add raisins and zest.
Drop large spoonfuls of each batter into pan, alternating; swirl with knife. Bake 28 to 30 minutes, until pick inserted in center comes out with moist crumbs attached. Cool in pan on rack. Lift by foil ends; transfer to board. If desired, evenly space 4 (8 x 1 in.) strips of waxed paper on top; dust with confectioners' sugar; lift strips. Rearrange strips, making checkerboard; dust with cocoa; lift strips. Cut into 16 squares.
Chocolate-Peanut Butter Blondies
Blondie
Cooking spray 2/3 C unsifted all purpose flour
1 tsp baking powder ¼ tsp salt
½ C creamy peanut butter 1 C packed light brown sugar
4 Tbsp (1/2 stick) unsalted butter, 1 ½ tsp vanilla extract
softened
2 large eggs
Topping
¼ C heavy cream 1/3 C semisweet chocolate chips
12 miniature milk chocolate-peanut butter cups, quartered
Blondie:
Preheat oven to 350F. Line 9 in. square baking pan with foil, extending foil beyond 2 sides of pan. Coat with cooking spray.
In small bowl, mix flour, baking powder and salt. In another small bowl, with mixer, beat peanut butter and butter until smooth; beat in brown sugar and vanilla. Add eggs; beat on medium speed 3 minutes or until light and fluffy. With mixer on low speed, beat in flour mixture.
Bake 24 to 26 minutes until pick inserted in center comes out clean. Let cool completely in pan on rack.
Topping: In small saucepan, heat cream over medium heat until simmering. Remove from heat; stir in chips until melted and smooth. Refrigerate 20 minutes, stirring, until slightly thickened. Spread on blondies; sprinkle with peanut butter cups. Refrigerate 45 minutes, until topping is set. Lift by foil ends; transfer to cutting board. Cut into 20 bars.
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