- The Best Fudge Brownies :
2 sticks of butter
2 1/4 cups of sugar
4 large eggs
1 tablespoon vanilla
1 1/4 cups of cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour
2 cups chocolate chips
Directions : Grease a 9×13 in. pan. and preheat the oven to 350º.Mix together the butter and sugar in a microwave safe bowl. Heat in the microwave, stirring about every 30 seconds, until the mixture is bubbly and smooth (you can also do it on the stove top if you want). Add in the eggs and vanilla and beat until smooth. Mix together the cocoa powder, salt, baking powder, and flour and add to the butter mixture, mixing until smooth. Stir in the chocolate chips. Pour the batter into the pan. Bake for about 28 minutes.
- Chocolate Mint Brownies :
8 ounces unsweetened chocolate
8 ounces unsalted butter
5 eggs, at room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
1 tablespoon instant coffee or espresso
3½ cups sugar
1-2/3 cup all-purpose flour
2 pounds peppermint patties
Directions : Preheat the oven to 425 degrees F. Line a 9 x 13-inch baking pan with foil, shiny side down. Smooth the foil then butter it lightly or coat it with nonstick spray.Chop the chocolate and cut the butter into cubes, then warm them together in a medium bowl set over a pan of barely simmering water, stirring occasionally. Remove from heat as soon as both are melted and smooth.In the bowl of a stand mixer fitted with the whisk attachment or by hand, whip the eggs, vanilla, salt, instant coffee, and sugar on high speed for about ten minutes until foamy and stiff.
By hand, stir in the chocolate mixture, then the flour.Smooth half of the batter into the pan. Place a layer of peppermint patties over the chocolate, breaking them into pieces to fill in any large gaps.Pour the rest of the batter over the patties and smooth the top.
Bake the brownies for 35 minutes, rotating the brownies midway during baking. When the brownies are done, they will have a firm crust on top but a toothpick inserted into the center should come out wet. Do not overbake the brownies.Let the brownies cool completely, then lift them out of the pan and slice into rectangles.
- Peanut Butter Cup Crunch Brownie Bars :
1 batch of your favorite brownie recipe for a 9×13-inch pan (I recommend Chewy Brownies)
½ cup salted peanuts
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal
Directions : Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.
– Pratiksha Trivedi
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