Brownie Bliss

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    Brownie Recipes

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    Go ahead dig in!Enjoy these all-time favorite mouthwatering

    Southern Living recipies!

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    Peanut Brittle BlondiesDress up classic blonde brownies with peanut brittle from your localcandy shop. Theyre big, rich barseasy to stack and pack for gift giving.

    Makes 2 dozen; Prep: 10 min., Cook: 25 min.

    1 12 cups firmly packed light brown sugar34 cup butter2 large eggs

    2 12 cups all-purpose flour2 12 teaspoons baking powder12 teaspoon salt

    3 cups coarsely crushed peanut brittle (about 14 ounces)2 teaspoons vanilla extract

    1. Preheat oven to 350. Combine brown sugar and butter in a saucepan over medium heat;

    cook until butter is melted. Remove from heat. Cool slightly; add eggs, 1 at a time, beating untilblended after each addition.

    2. Combine flour, baking powder, and salt; stir into brown sugar mixture. Stir in peanut brittle andvanilla. Press mixture into a greased and floured 13- x 9-inch baking dish.

    3. Bake at 350 for 25 minutes or until golden. Cool in pan on a wire rack. Cut into bars.

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    Chewy Caramel-Nut BarsChewy, crunchy, sweet, and salty line up perfectly in these decadent bars.Theyre for the more advanced baker, as the recipe calls for caramelizing

    sugar; we tell you step-by-step how to do it.

    Makes 20 bars; Prep: 20 min., Cook: 42 min., Other: 17 min.

    12 cup butter, softened14 cup powdered sugar1 teaspoon vanilla extract

    1 cup all-purpose flour1 14 cups granulated sugar1 cup heavy whipping cream, divided1 cup butter, cut into 16 pieces1 14 cups coarsely chopped assorted nuts, toasted

    6 (1-ounce) semisweet chocolate baking squares,finely chopped

    1. Preheat oven to 325. Beat 12 cup butter at medium speed with an electric mixer until creamy.Gradually add powdered sugar, beating well. Add vanilla; beat well. Gradually add flour, beating atlow speed until blended after each addition.

    2. With floured fingertips, press dough into a lightly greased 8-inch square pan. Bake at 325 for 25minutes or until golden brown. Let cool on a wire rack.

    3. Place granulated sugar in a medium-size heavy skillet. Cook, stirring constantly, over medium heat8 minutes or until sugar is caramel colored. (Sugar will become crumbly before caramelizing.)Reduce heat to low; gradually add 23 cup whipping cream, stirring to combine. (Mixture will sputter.)Add 1 cup butter, 4 pieces at a time, stirring until smooth after each addition (about 7 minutes).Remove caramel from heat; let cool 10 minutes.

    4. Sprinkle nuts over baked crust. Pour caramel over nuts. Cool completely.

    5. Place remaining 13 cup whipping cream in a microwave-safe glass measuring cup. Microwave atHIGH 1 minute or until hot. Pour hot cream over chopped chocolate in a bowl. Let stand 2 minutes.Whisk until smooth. Pour chocolate over cooled caramel, spreading chocolate to edges. Cover andrefrigerate until layers are firm. Keep refrigerated until ready to serve. Let stand 5 minutes at roomtemperature before cutting and removing bars from pan.

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    Chocolate-Peppermint Candy BrowniesWho says brownies have to be rectangular? For a fun presentation, cut theseultrarich brownies with a 2-inch round cutter. The scraps make great nibbling.

    Makes 3 dozen; Prep: 10 min., Cook: 33 min.

    1 cup butter4 (1-ounce) unsweetened chocolate baking squares4 large eggs

    2 cups granulated sugar1 12 cups all-purpose flour12 teaspoon salt1 tablespoon vanilla extract1 teaspoon peppermint extract

    12 cup coarsely crushed hard peppermint candies(about 20)

    2 teaspoons powdered sugar

    1. Preheat oven to 350. Melt butter and chocolate in a heavy saucepan over medium-low heat,

    stirring until smooth; let cool.

    2. Beat eggs at medium speed with an electric mixer 2 minutes; gradually add 2 cups sugar, beatingwell. Add melted chocolate, flour, and next 3 ingredients; beat well. Stir in peppermint candy. Pourbatter into a greased and floured 13- x 9-inch pan.

    3. Bake at 350 for 32 to 33 minutes. Cool completely on a wire rack. Cut into squares or desired2-inch shape; sprinkle with powdered sugar.

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    Lemon-Coconut BarsCoconut is a welcome complement to the classic lemon bar.

    Makes 16 squares or circles or 32 triangles; Prep: 20 min.; Cook: 1 hr.,3 min.; Other: 15 min.

    1 12 cups all-purpose flour12 cup powdered sugar18 teaspoon salt

    34 cup butter, chilled and cut into pieces2 large eggs1 cup granulated sugar2 tablespoons all-purpose flour14 teaspoon baking powder1 tablespoon grated lemon rind

    3 tablespoons fresh lemon juice34 teaspoon vanilla extract14 teaspoon coconut extract1 (3.5-ounce) can flaked coconut, coarsely chopped

    3 tablespoons chilled butter, cut into pieces2 tablespoons all-purpose flour

    Powdered sugar

    1. Preheat oven to 325. Coat an 8-inch square pan with cooking spray; line with heavy-dutyaluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends of foil underrim of pan. Coat foil with cooking spray.

    2. Combine 1 12 cups flour, 12 cup powdered sugar, and salt in a bowl. Cut in 34 cup butter witha pastry blender or fork until crumbly. Press mixture into bottom of pan. Bake at 325 for 25 to 28minutes or until crust is lightly browned. Cool 15 minutes.

    3. Whisk together eggs, 1 cup granulated sugar, 2 tablespoons flour, and next 5 ingredients in amedium bowl. Pour lemon filling over crust.

    4. Combine coconut, 3 tablespoons butter, and 2 tablespoons flour with a pastry blender until crumbly.Sprinkle evenly over filling. Bake at 325 for 35 minutes or until set. Cool completely in pan on a wirerack. Lift uncut bars from pan, using aluminum foil as handles. Cut into squares or triangles, or cut outcircles, using a 1 1/2-inch round cutter. Dust with powdered sugar.

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    Eggnog Cheesecake Swirl BrowniesCheesecake brownies get a splash of rum flavor. Cut them into large barsfor a special-occasion splurge.

    Makes 1 dozen; Prep: 26 min., Cook: 41 min., Other: 1 hr.

    55 vanilla wafers, crushed (2 cups)6 tablespoons butter, melted12 cup finely chopped pecans, toasted2 (8-ounce) packages cream cheese, softened

    12 cup sugar1 12 teaspoons rum extract2 large eggs14 cup refrigerated eggnog12 cup white chocolate morsels, melted

    12 cup double chocolate or regular semisweetmorsels, melted

    1. Preheat oven to 350. Combine first 3 ingredients in a large bowl, stirring until blended. Press crumbmixture into bottom of a lightly greased 8 or 9-inch square pan. Bake at 350 for 8 minutes. Cool.

    2. Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth.Add eggs, 1 at a time, beating just until blended after each addition. Pour 1 12 cups cream cheese batterover baked crust.

    3. Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion.Spoon over batter in crust. Stir melted double chocolate into remaining batter. Drop spoonfuls ofchocolate batter evenly over white chocolate layer; gently swirl batters with a knife.

    4. Bake at 350 for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover andchill at least 1 hour before serving. Cut into squares.

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    Double Chocolate-Espresso BrowniesSavor the combination of coffee and chocolate in these luscious brownies.

    Makes 4 dozen; Prep: 40 min., Cook: 50 min., Other: 2 hrs.

    1 14 cups all-purpose flour14 teaspoon baking soda18 teaspoon baking powder18 teaspoon salt14 (1-ounce) semisweet chocolate baking squares,finely chopped1 cup sugar12 cup butter14 cup light corn syrup14 cup brewed espresso or French roast coffee

    3 large eggs1 tablespoon vanilla extract1 cup coarsely chopped walnuts6 ounces premium Swiss dark chocolate or milkchocolate, coarsely chopped

    1. Preheat oven to 325. Coat a 13- x 9-inch pan with cooking spray. Line pan with aluminum foil,

    allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coatfoil with cooking spray; set pan aside.

    2. Combine flour and next 3 ingredients in a small bowl. Place chopped semisweet chocolate in a largebowl; set bowls aside.

    3. Cook sugar and next 3 ingredients in a saucepan over medium heat, stirring constantly, until sugarand butter melt and mixture comes to a rolling boil. Remove from heat, and pour over chopped chocolatein bowl; let stand 2 minutes (do not stir).

    4. Beat chocolate mixture at low speed with an electric mixer until chocolate melts and mixture is smooth.Add eggs, 1 at a time, beating well after each addition. Add flour mixture; beat at medium speed until

    well blended. Stir in vanilla, walnuts, and dark chocolate.

    5. Spoon batter into prepared pan, spreading evenly.

    6. Bake at 325 for 38 to 40 minutes. Cool completely in pan on a wire rack. Cover and chill atleast 2 hours.

    7. Lift uncut brownies from pan, using aluminum foil as handles. Cut into squares or circles. (We used a2 12-inch round cutter. Therell be some fudgy scraps left for nibbling or topping with ice cream.)

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    Chewy Almond-Fudge Candy Bar BrowniesCoconut candy bars and toasted almonds give these brownies their

    personality. If you like firm bars, chill them before serving.

    Makes 2 dozen; Prep: 10 min., Cook: 38 min.

    1 (19.8-ounce) package dark chocolate fudge brownie mix3 tablespoons vegetable oil1 cup sweetened condensed milk

    14 miniature dark chocolate coconut candy bars,chopped (1 14 cups)

    34 cup chopped natural almonds, toasted

    1. Preheat oven to 350. Prepare brownie mix according to package directions, reducing vegetable oil

    to 3 tablespoons; pour into a lightly greased 13- x 9-inch pan. Pour sweetened condensed milk overbatter; sprinkle with chopped candy bars and almonds.

    2. Bake at 350 for 36 to 38 minutes. Let cool completely in pan on a wire rack. Cut into bars.

    Note: For testing purposes only, we used Duncan Hines Dark Chocolate Fudge Brownie Mix. For|miniature dark chocolate coconut candy bars, we used Mounds.

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    Fudgy Peppermint Pattie BrowniesThese dense brownies are for the true chocolate-mint lover. The crunchycrumb crust is topped with a fudgy mint brownie and frosted with meltedchocolate-peppermint candies.

    Makes 2 1/2 dozen; Prep: 20 min., Cook: 45 1/2 min.

    1 12 cups chocolate wafer crumbs13 cup finely chopped pecans, toasted13 cup butter, melted

    10 chocolate-covered peppermint patties, chopped12 cup butter

    3 (1-ounce) unsweetened chocolate baking squares1 cup sugar2 large eggs, lightly beaten12 teaspoon vanilla extract12 teaspoon peppermint extract (not flavoring)12 cup all-purpose flour18 teaspoon salt14 chocolate-covered peppermint patties, halved

    1. Preheat oven to 350. Coat a 9-inch square pan with cooking spray. Line pan with foil, allowingfoil to extend over edges of pan; coat foil with cooking spray. Stir together first 3 ingredients; press intoprepared pan. Bake at 350 for 10 minutes. Sprinkle chopped peppermint patties over warm crust.

    2. Combine 12 cup butter and chocolate squares in a microwave-safe bowl. Microwave at HIGH 1minute or until butter melts; stir until chocolate melts and mixture is smooth. Stir in sugar, eggs, vanilla,and peppermint extract. Add flour and salt; stir well. Pour over crust.

    3. Bake at 350 for 33 minutes. Remove from oven, and immediately sprinkle with halvedpeppermint patties.

    4. Bake 2 12 more minutes. Remove from oven, and let cool 1 minute. Spread and swirl softenedpatties over brownies. (Dont wait too long before swirling, or candy may be too firm to spread.)Cool completely in pan on a wire rack. Lift uncut brownies out of pan using aluminum foil as handles;cut in squares.

    Note: For testing purposes only, we used York Peppermint Patties.

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    Triple Chocolate-Cream Cheese BrowniesWith subtle coffee flavor, these dark-swirled brownies will please evennon-coffee drinkers.

    Makes 2 1/2 dozen; Prep: 20 min., Cook: 45 min.

    4 (1-ounce) unsweetened chocolate baking squares4 (1-ounce) semisweet chocolate baking squares13 cup butter

    1 12 tablespoons instant coffee granules2 (3-ounce) packages cream cheese, softened14 cup butter, softened2 cups sugar, divided6 large eggs1 teaspoon vanilla extract2 tablespoons all-purpose flour1 12 cups semisweet chocolate morsels, divided2 teaspoons vanilla extract1 cup all-purpose flour1 teaspoon baking powder1 teaspoon salt

    1. Preheat oven to 325. Coat a 13- x 9-inch pan with cooking spray. Line pan with aluminum foil,allowing ends to hang over short sides. Tuck overlapping ends under rim on short sides.

    2. Melt first 3 ingredients in a small saucepan over medium-low heat, stirring occasionally. Cool.

    3. Stir coffee granules into hot water until dissolved. Cool.

    4. Beat cream cheese and 14 cup butter at medium speed with an electric mixer until creamy; graduallyadd 12 cup sugar, beating well. Add 2 eggs, 1 at a time, beating until blended after each addition.Stir in coffee and 1 teaspoon vanilla. Fold in 2 tablespoons flour and 12 cup chocolate morsels;set batter aside.

    5. Beat remaining 4 eggs in a large bowl at medium speed; gradually add remaining 1 12 cups sugar,beating well. Add melted chocolate mixture and 2 teaspoons vanilla; beat well. Combine 1 cup flour,baking powder, and salt; fold into chocolate batter. Stir in remaining 1 cup chocolate morsels.

    6. Spread half of chocolate batter into prepared pan. Pour cream cheese batter over chocolate batter.Top with remaining chocolate batter; swirl with a knife.

    7. Bake at 325 for 45 minutes (wooden pick will not come out clean). Cool completely in pan on awire rack. Lift uncut brownies from pan, using aluminum foil as handles. Cut in squares.

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    Kitchen Sink BrowniesDecadence abounds in each bite of these chunky, candy-studded browniesfull of good things youve probably got in the pantry.

    Makes 2 dozen; Prep: 22 min., Cook: 58 min., Other: 2 hr..

    1 12 cups all-purpose flour1 cup unsweetened cocoa12 teaspoon baking powder

    14 teaspoon baking soda14 teaspoon salt1 12 cups butter, melted1 12 cups granulated sugar1 12 cups firmly packed light brown sugar4 large eggs14 cup brewed espresso or French roast coffee2 teaspoon vanilla extract

    1 cup chopped cream-filled chocolate sandwich cookies(10 cookies)

    4 (1.45-oz.) milk chocolate candy bars with almonds,chopped

    12 cup dark chocolate morsels12 cup white chocolate morsels1 cup pecan pieces, toasted

    1. Preheat oven to 325. Coat a 13- x 9-inch pan with cooking spray. Line pan with aluminum foil,allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides.Coat foil with cooking spray; set pan aside.

    2. Combine first 5 ingredients in a small bowl.

    3. Beat butter and sugars at medium speed with an electric mixer until smooth; add eggs, coffee,and vanilla, beating just until blended. Add flour mixture; beat at medium speed until blended.

    Stir in sandwich cookie crumbs and remaining 4 ingredients.

    4. Spoon batter into prepared pan, spreading evenly.

    5. Bake at 325 for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover and chill atleast 2 hours.

    6. Lift uncut brownies from pan, using overlapping foil as handles. Cut into squares.