Brownie Recipe: 4 oz unsweetened baking chocolate 1 cup butter 2 cups granulated sugar 2 tsp vanillla extract 4 eggs 1 cup flour Marzipan Swirl Recipe: 1 7 oz tube Odense Almond Paste 1 egg Melt chocolate and butter in a heat proof bowl over bowling water. When melted, add two cups sugar and let cool. Add vanilla extract and beat as you add eggs one at a time. Add 1 cup flour and beat just until mixed. Spray a 9×13 cake pan with non-stick spray and transfer brownie batter to pan. In food processor, mix almond paste and 1 egg. Assemble as shown in video. Bake at 350 degrees for 30-35 minutes. Enjoy!
Filed under Brownies by on Feb 12th, 2011. Comment. 
Yields: 36 brownies Ingredients: 1 (18.25oz.) pkg. brownie mix 2 eggs ½ cup oil ¼ cup cold coffee 2 cups chunky peanut butter ½ cup butter, softened 2 cups powdered sugar 1 tbsp. plus 1 tsp. vanilla, divided ½ cup heavy cream 1 cup chocolate chips Chopped roasted peanuts for garnish Preparation Directions: ~ Preheat oven to 350 degrees. Prepare brownie mix according to pkg. instructions using coffee in place of water. Cool completely. ~ Meanwhile in a large bowl, beat peanut butter and butter on medium until well blended. Gradually add powdered sugar and tbsp. of vanilla, beat until smooth and fluffy. Spread over brownies. ~ In a saucepan, heat heavy cream and chocolate over medium heat, stirring frequently until chocolate is melted and smooth. Stir in tsp. vanilla. Cool 5 minutes and spread over peanut butter filling. Sprinkle with peanuts. Refrigerate until firm. Cut into squares.
Filed under Brownies by on Sep 12th, 2010. 1 Comment.
This is a simple homemade brownie recipe that makes 16 servings. Brownies 3/4 cup flour 3 eggs 3 ounces unsweetened chocolate 1 1/2 cups sugar 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup butter (1 stick) Frosting 1/2 cup semi-sweet chips 1 tablespoon butter Brownie Instructions 1. Preheat the oven to 350 degrees. Grease an 8×8 baking dish. (Tip: Instead of greasing the pan, line the baking dish with aluminum foil and grease the foil. When your brownies are done, you can just simply lift them out of the dish.) 2. In a small sauce pan, melt the butter and chocolate on low heat, stirring constantly. Once the mixture is smooth, set aside to cool. 3. While the chocolate is cooling, mix the sugar, vanilla, and eggs in a medium size bowl. Blend until fluffy. 4. Then add the flour, salt, and chocolate. Mix well. 5. Spread the batter in the baking dish. Bake at 350 degrees for 36-38 minutes. Once done, allow the brownies to cool for one hour before adding the frosting. Frosting Instructions Don’t prepare the frosting until just before you’re ready to put it on the brownies. 1. In a small saucepan, melt the semi-sweet chocolate chips and butter. Stir constantly until smooth and fluid. 2. Drizzle or spread the frosting on top of the brownies. Let cool. Now you are ready to slice your brownies into 2 inch squares. Serve with a tall glass of milk… Yummy!
Filed under Brownies by on Aug 7th, 2010. 5 Comments.
Ingredients:
Makes about 24
for the bars:
1/2 cup butter
1/2 cup unsweetened baking cocoa
4 large eggs
2 cups granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup peanuts, chopped
for the frosting:
4 tablespoons milk
1/3 cup chunky peanut butter
2 tablespoons butter
1-1/2 cups powdered sugar
Directions:
Preheat oven to 350 F. In a large saucepan, melt 1/2 cup butter. Stir in unsweetened
baking cocoa and cook over low heat. Remove from heat and add eggs; one at a time,
beating after each egg. Stir in sugar, flour, vanilla, and chopped peanuts, beating till
combined. Pour into a greased 13 x 9-inch baking pan. Bake for 25 minutes. Cool
completely before frosting.
Frosting: In a small saucepan, warm milk. Do not boil. Set aside. In a small bowl, blend
chunky peanut butter with 2 tablespoons butter; add powdered sugar and warm milk.
Slowly beat frosting until it reaches spreading
Filed under Brownies by on Apr 7th, 2010. Comment.
Ingredients:
1/2 c Hazelnuts
1 c Unsalted butter
2 c Sugar
4 Eggs; beaten to blend
1/2 c Cocoa powder; unsweetened
1 tb Vanilla
1/3 c All purpose flour
1/2 ts Salt
7 oz Semisweet chocolate; coarsely chopped
Directions:
Preheat oven to 350 degrees F. Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter 9×13″ baking pan. Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1 1/2-inch squares.
Filed under Brownies by on Mar 26th, 2010. Comment.
