Simply Delicious Desserts » brownies

Caramel Brownies

sweetness — Wed, 11 Jan 2012 16:00:33 +0000

For this recipe you will need:

1 (14 ounce) package individually wrapped caramels, unwrapped
1/3 cup evaporated milk
1 (18.25 ounce) package chocolate cake mix
3/4 cup butter, melted
1/3 cup evaporated milk
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9×13 inch pan.
In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

*** I got the recipe from allrecipes.com

Cheesecake Brownies

sweetness — Fri, 23 Sep 2011 18:01:13 +0000

For the cheesecake topping you will need:

8 ounces reduced-fat cream cheese (Neufchatel)
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg

For the Brownie you will need:

2 ounces semisweet chocolate, coarsely chopped
3 tablespoons unsalted butter
2 tablespoons canola oil
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 cup chopped walnuts
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Pinch cayenne pepper
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup lowfat buttermilk
2 large egg whites
2 teaspoons vanilla extract

Directions:

1) Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.

2) Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.

3) Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.

4) Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)

5) Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.

6) Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.

7) Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.

Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.

Butterscotch and Fudge Brownies

sweetness — Fri, 10 Dec 2010 17:41:28 +0000

Got this one from Quick and Simple.

For this recipe you will need:

2 1/2 cups semisweet chocolate chips
1 cup butterscotch chips
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup coarsely chopped walnuts

Directions:

1) Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment paper; butter the paper.

2) Put 1 cup chocolate chips in a heatproof bowl over a saucepan of barely simmering water; stir until melted and smooth, then set aside. Melt the butterscotch chips the same way.

3) Sift the flour, baking powder and salt into a bowl; set aside. In a large bowl, with an electric mixer on medium speed, beat the butter and brown sugar until smooth. Add eggs and vanilla; beat 1 minute more. On low speed, add the flour mixture, mixing until just incorporated.

4) Spoon 2 cups of the batter into a separate bowl and stir in the melted butterscotch chips. Mix the walnuts into the butterscotch batter and scrape into the prepared pan. Sprinkle the remaining 1 1/2 cups chocolate chips over the butterscotch batter. Stir the melted chocolate chips into the remaining plain batter. Drop spoonfuls of this chocolate batter over the chocolate chips; gently spread batter.

5) Bake about 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in pan. Remove from pan and cut into bars.

Walnut Brownies

sweetness — Fri, 21 May 2010 19:49:51 +0000

I found this simple recipe from allrecipe.com. Instead of using cocoa powder, carob powder was used on this one. I had no idea what it was so I googled it first. Apparently, carob powder resembles cocoa powder, but it does not have the same flavor and texture of chocolate but it can be healthier.

*Note: To substitute carob powder for cocoa powder, replace one part cocoa with 2-1/2 parts carob powder by weight.

For this recipe, you will need:

1/4 cup butter
6 tablespoons carob powder
1 cup white sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
2 teaspoons vanilla extract
2 egg white
1 cup chopped walnuts

Procedure:

Preheat oven to 300°F (175°C). Grease an 8-inch square baking pan.
Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly into the baking pan.
Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.