Brownie Batch Number Seven

Chocolate Brownie Crunch

Recipe courtesy The Neely's

Ingredients

• Butter, for greasing pan
• 1 (21-ounce) box brownie mix
• 3 large eggs
• 10 chocolate-caramel covered wafers
• Ganache, for brownie topping, recipe follows
• Whipped topping, recipe follows
• Fresh raspberries
• Chocolate shavings

Directions

Preheat oven at 350 degrees F.

Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.

Top with ganache, whipped topping, raspberries, and chocolate shavings.

Ganache:

• 2 tablespoons light corn syrup
• 4 ounces semisweet chocolate, chopped finely
• 1/2 cup heavy cream warmed

Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons cognac

Whip the heavy cream, adding the sugar and cognac.

foodnetwork.com

Brownie Batch Number Four

Black and White Brownies

Ingredients

• 12 ounces semisweet chocolate, chopped
• 1/2 cup butter
• 6 eggs
• 1-1/2 cups sugar
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla
• 1 8-ounce package cream cheese, softened
• 6 tablespoons butter, softened
• 3/4 cup sugar
• 3 eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon shortening

Directions

1. In a small saucepan, combine 12 ounces semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Cool slightly.

2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Butter foil; set aside.

3. In a large bowl, combine the 6 eggs and the 1-1/2 cups sugar. Beat with an electric mixer on medium speed until light and lemon-colored.

4. In a medium bowl, combine the 1-1/2 cups flour, the baking powder, and salt. Add flour mixture to egg mixture; beat until well mixed, scraping side of bowl occasionally. Gradually add melted chocolate mixture and the 1 tablespoon vanilla; beat well. Spread evenly in prepared pan; set aside. Wash beaters thoroughly with soap and warm water; dry beaters.

5. In another large bowl, combine cream cheese and the 6 tablespoons butter. Beat on medium speed until light and fluffy. Add the 3/4 cup sugar; beat until fluffy. Add the 3 eggs, the 2 tablespoons flour, and the 2 teaspoons vanilla; beat well. Carefully spoon cream cheese batter evenly over the chocolate batter.

6. Bake in preheated oven for 35 to 40 minutes or until cream cheese layer appears set in center when gently shaken. Cool in pan on a wire rack (center may fall slightly as brownies cool).

7. In a small saucepan, combine the 3 ounces chocolate and the shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled brownies. Let stand until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Store leftovers in refrigerator. Makes 32 bars.

8. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Brownie Batch Number Three

Chocolate-Caramel Bars

Ingredients

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1 14-ounce can sweetened condensed milk
• 2 teaspoons vanilla
• 20 vanilla caramels, unwrapped
• 2 tablespoons milk
• 1 cup milk chocolate pieces or semisweet chocolate pieces

Directions

1. Preheat oven to 350 degrees F. For crust: In a medium bowl, stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 15 minutes.

2. Meanwhile, for filling: In a small bowl, combine sweetened condensed milk and vanilla.

3. Bake for 25 to 30 minutes more or until filling is set. Cool in pan on a wire rack for 10 minutes.

4. Meanwhile, in a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely. Cut into bars. Makes 24 bars.

bhg.com

12 days of Brownies <3

Everyone Loves Brownies

Toward the end of every summer I begin to dread returning to school. Especially this year in the sense that I have faced some rather unfortuante roommmate issues, much beyond my control. In the awful feeling that school is ready to resume I begin to think of the next time I will be home, CHRISTMAS ! Which just happens to be my FAVORITE time of year ! Aside from that wonderful feeling in the fall when the trees are impecable and the apple pie, strusel and cobbler fills the air........
Treats of all kinds just tend to consume me....... And sharing some of my favorite recipes with fellow bloggers is super fun ! So due to the onsetting of the dreaded school feeling I have prepared a fun Christmas/Summer twist !
I LOVE the 12 days of Christmas.......... So instead because it is August and I'm just feeling very Christmasy*** I have decided to share with you

The 12 days of Brownies !!!!
1. because everyone LOVES brownies
2. because everyone deserves to indulge in sinful treats once in a while. and
3. WHo doesn't LOVE to bake !

Brownie Batch Number One
Chunky Path Brownies

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1 cup water
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1-1/2 teaspoons vanilla
• 3 cups tiny marshmallows
• Chocolate Topper or Chocolate-Peanut Topper

Directions

1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease foil; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

2. In a medium saucepan, combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.

3. Bake in the preheated oven about 25 minutes or until a toothpick inserted in the center comes out clean.

4. Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.

5. To serve, remove brownies from pan by lifting foil. Place on cutting board; cut into bars. Makes 48 brownies.

Chocolate Topper: In a medium saucepan, combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup butter. Cook and stir over medium-low heat until melted. Drizzle over brownies.

Chocolate-Peanut Topper: In a medium saucepan, combine 1-1/3 cups semisweet chocolate pieces, 1 cup creamy peanut butter, and 3 tablespoons butter. Cook and stir over medium-low heat until mixture is smooth. Drizzle over brownies. Sprinkle with 1 cup chopped dry roasted peanuts.

TO STORE: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

XOXO