Ingredients:
¾ cup unsalted butter
6 oz bittersweet chocolate, chopped
3 eggs
¼ tsp salt
¾ cup dark brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
1 cup sifted all-purpose flour
¾ cup chopped walnuts (optional)
Cracked peppermint candies
1 recipe Peppermint fluff (below)
1. Heat oven to 350°F. Line a 9×13 inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides.
2. Melt butter and chocolate in a microwave or double boiler; cool slightly. In a bowl, whisk together eggs, salt, sugars and vanilla; whisk in melted chocolate. Fold in flour until just combined. Stir in walnuts, if using.
3. Spread batter in an even layer in pan. Bake until toothpick inserted in the center comes out with a few crumbs, 20 to 22 minutes (don’t overbake). Cool completely in pan.
4. Make topping and spread over brownies; let set at room temperature, 30 minutes. Lift brownies from pan using the parchment overhang. Lightly coat a knife with cooking spray, then trim ¼ inch off crisp edges of brownies to make clean sides. Cut brownies into squares, cleaning knife after every cut. Sprinkle candy over top.
Peppermint Fluff:
Make this when you’re ready to frost cooled brownies. In a heat-proof bowl over a pot of simmering water, combine 1 cup sugar, 4 egg whites and a pinch of salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 minutes. Remove from heat, add ¼ tsp peppermint extract and 3 to 4 drops red food coloring and whip with electric mixer until mixture holds firm peaks, about 9 minutes.
Filed under Brownies by on Dec 2nd, 2010. Comment. 
Directions: 1. Preheat oven to 350 degrees F, spray 13 x 9-inch pan with cooking or baking spray. Place Bob’s Red Mill Gluten Free Brownie Mix in large mixing bowl. 2. Beat in 3/4 cup or 1-1/2 sticks melted butter or margarine, 1 egg, 2 tsp. gluten free vanilla, and 3/4 cup warm (110 degrees) water with electric mixer on medium speed until just combined. 3. (Optional) Stir in 1/4 cup chocolate chips and/or 1/4 cup chopped walnuts or pecans. 4. Spread batter in prepared pan and bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool brownies thoroughly. Cut and serve. Serves 16 (1 brownie each) when cut into 16 pieces (approx. 2×3 inch).Ingredients: Evaporated Cane Juice, Ghirardelli Cocoa, Potato Starch, White Sorghum Flour, Tapioca Flour, Whole Corn Flour, Sea Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate) and Xanthan Gum.
Filed under Brownie Mixes by on Nov 17th, 2010. Comment.
Ingredients:
2/3 c Unsweetened Cocoa Powder
1/2 c Packed Light Brown Sugar
1/2 c Granulated Sugar
1/4 c All-Purpose Flour
1/2 ts Baking Powder
4 Egg Whites
1 Egg
1/4 c Vegetable Oil
2 ts Vanilla
3/4 c Mini-Marshmallow
3/4 c Graham Crackers Broken In -Small Pieces
Directions:
Heat oven to 350 degrees F. Line an 8-inch square pan with foil, letting ends extend above pan on 2 sides. Spray foil with nostick cooking spray.
Stir cocoa, sugars, flour, and baking powder in a large bowl, until blended. Add egg whites, egg, oil and vanilla and stir until blended. Stir in 1/2 cup each graham cracker crumbs and marshmallow. Spread batter evenly in prepared pan.
Bake 10 minutes. Sprinkle remaining marshmallows and graham crackers over top, pressing them gently until partially submerged in batter. Bake 18 to 20 minutes longer until marshmallows on top are golden brown.
Cool completely in pan on wire rack. Lift foil by ends to a cutting board. Peel off foil and cut into squares.
Filed under Brownies by on Apr 20th, 2010. Comment.
- 3/4 cup (1-1/2 sticks) butter or margarine, melted
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 3 eggs
- 3/4 cup all-purpose flour
- 1/2 cup HERSHEY’S Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
2. Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.
3. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.
VARIATION: Stir 1 cup REESE’S Peanut Butter Chips, HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips into batter before spreading batter in pan.
Nutrirional Information per serving (1/16th recipe): VARIATION not included in nutrient analysis
Calories: 150, Total Fat: 6g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 45mg, Sodium: 170mg, Total Carbohydrates: 25g, Dietary Fiber: =1g, Sugars: 19g, Protein: 2g, Vitamin A: 6%DV*, Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet
Filed under Brownies by on Jan 31st, 2010. Comment.
Ingredients:
- 1/2 cup (1 stick) butter or margarine, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup HERSHEY’S Cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts(optional)
- CREAMY BROWNIE FROSTING(recipe follows)
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY’S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
Filed under Brownies by on Jan 21st, 2010. Comment.
