Brownies

If you have a craving for chocolate, try any one of these brownie recipes.There are, of course, endless variations of the traditional American brownie.

Rich Rich Brownies

Source (without the nuts): Susie Heller’s Rich Brownies, The Boston Globe Magazine, May 18, 1986.

 

1 cup sweet butter

4 ounces (4 squares) unsweetened chocolate

4 eggs

2 cups sugar

1 cup flour

6 ounces of semisweet chocolate chips

½ cup chopped walnuts

• Butter a 9 x 13 inch baking pan. Line the bottom and sides with foil and then butter the foil. 
• Preheat oven to 375º Fahrenheit. 
• Melt the butter and leave it to cool. 
• Melt the chocolate in the top of a double boiler and set aside. 
• In the bowl of an electric mixer, beat the eggs and sugar until thick and light. 
• Beat in the butter and chocolate until completely smooth. 
• On the lowest speed, beat in the flour until just incorporated.
• Stir in the chocolate chips and the walnuts by hand. 
• Pour the batter into the prepared pan and shake the pan to level.
• Bake brownies for 25 minutes or until the top is just set. 
• Transfer pan to a cooling rack and leave the brownies to cool and set for 12 hours, or overnight. 
• Slide a knife around the edge of the foil to release it. 
• Cover with a board and turn over to remove from the pan. 
• Carefully peel off the foil. 
• Turn the brownies onto another board, and cut into squares. 
• Wrap individual brownies in saran wrap and store in airtight container for as long as a week.

Double Chocolate Brownies

From package of Nestlé Toll House Semi-Sweet  Morsels 

¾ cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

1/3 cup sweet butter

¾ cup sugar

2 tablespoons water

12 ounce package (2 cups) semi-sweet chocolate morsels

1 teaspoon vanilla extract

2 eggs

½ cup chopped walnuts

• Preheat oven to 325 F. 
• In small bowl, combine flour, baking soda and salt. Set aside. 
• In small saucepan, combine butter, sugar and water. 
• Bring just to a boil. Then remove from heat. 
• Add 6 ounces (1 cup) chocolate morsels and vanilla extract. 
• Stir until the morsels melt and the mixture is smooth. 
• Transfer to a large bowl. 
• Add eggs, one at a time, beating well after each addition. 
• Gradually blend in flour mixture. 
• Stir in the remaining cup chocolate morsels and the nuts. 
• Spread into greased 9 inch square baking pan. 
• Bake at 325 F. for 30-35 minutes. 
• Cool completely. 
• Cut into squares. 

Kahlua Mudslide Brownies

 2 cups all purpose flour

½ teaspoon baking powder

½ teaspoon salt

2/3 cups sweet butter

4 ounces unsweetened chocolate

3 eggs

1½ cups sugar

6 tablespoons Kahula

1 tablespoon Voldka

1 cup walnuts – coarsely chopped

For the Glaze:

1¼ cups  powdered (icing) sugar

3 tablespoons Kaluha

 

• Preheat the oven to 350º F.
• Butter a 13 13 x 9 inch baking pan and set aside.
• Sift together flour, baking powder and salt and set aside.
• Melt chocolate and butter together in the top of a double boiler. Set aside to cool.
• Add the Kalua and Voldka to the chocolate mixture.
• Beat eggs and sugar together in the small bowl of an electric mixer until light and lemon coloured.
• Add the chocolate/liqueur mixture and beat just to incorporate.
• At the lowest speed, add the flour mixture and stir just to incorporate.
• By hand, fold in the nuts
• Pour into baking pan. [Note: the mixture will be thick and hard to pour. Tip the pan back and forth to get an even layer in the pan.].
• Bake 20-25 minutes, until a toothpick inserted in centre come out clean. DO NOT over bake. Watch carefully as this has a tendency to burn.
• Cool in pan set on a wire rack. 
• For the glaze:  Beat together the powdered sugar and Kalhua until smooth.  Spread over the top of the brownies. 
• Cut brownies into 24 squares.

  

Mocha Kahlua Brownies

8 ounces semi-sweet chocolate

¼ cup sweet butter

3 eggs

½ cup sugar

1 tablespoon instant coffee

1 tablespoon hot water

½ cup flour

½ cup chopped walnuts

• Preheat oven to 350º Fahrenheit
• Butter and flour a 9 x 9 inch square pan
• Melt the chocolate and butter together in the top of a double boiler. Remove from heat and let it cool slightly.
• Beat the eggs and sugar in the small bowl of an electric mixer until very light and lemon coloured.
• Dissolve the instant coffee in the hot water and add to the chocolate mixture.
• At a low speed, blend the chocolate into the egg mixture.
• At the lowest speed, fold in the flour and incorporate well.
• Stir the nuts in by hand.
• Pour into prepared pan and bake for 20-25 minutes. DO NOT OVERBAKE.
• Cool in the pan set on a wire rack.
• Frost when cool and then cut into squares.

For the frosting:

2 ounces melted semi-sweet chocolate

½ cup sweet butter

1 cup powdered (icing) sugar

1 tablespoon Kahlua

• Melt the chocolate in the top of a double boiler.
• Cream together the butter and sugar.
• Stir in the chocolate and add the Kahlua.
• Spread onto the cooled brownies.
• Let set in a cool place (at least 30 minutes) before cutting and serving.