Category Archives: Brownies

Texas Sheet Cake

04 Monday Feb 2019

Posted by in Brownies, Cakes, Chocolate, Comfort Food

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I thought a search for the perfect Texas sheet cake would be easy. Not so! There are a million recipes out there. I combined a few and this is what I made yesterday. I think it’s still a work in progress. I have noted some possible revisions.

2 cups (8.8 ounces) all-purpose flour

2 cups (14 ounces) granulated sugar

1/2 teaspoon salt

1 cup (8 ounces) unsalted butter

1 cup water

1/4 cup (1 ounce) * natural unsweetened cocoa powder

1/2 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

  • Preheat the oven to 350°F. Spray or butter a half-sheet pan (13×18 inches) and line the bottom with parchment.
  • Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.
  • Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
  • Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)

3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)

1/2 cup cocoa powder

2 tsp vanilla

32 oz bag of powdered sugar (about 8 cups)

5-6 cups marshmallows or 1 1/2 cups chopped pecans

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.

• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.

• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.

• Pour in the marshmallows and mix in with a spatula. If you are using the pecans you can mix them into the frosting or sprinkle on after pouring the frosting on the cake. So many people have nut allergies so the marshmallow option I what I use the most.

  • Then pour the warm frosting over the cake after it has cooled 5 minutes.  It’s best to frost while the cake is warm, so the marshmallows puff up a little. Do your best to spread the frosting evenly around.

Katherine Hepburn’s Brownies

22 Saturday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food, Desserts

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This recipe is from New York Times Cooking and has yet to be tried in my kitchen…but soon very soon!

INGREDIENTS-

  • ½ cup cocoa
  • 1 stick butter
  • 2 eggs
  • 1 cup sugar
  • ¼ cup flour
  • 1 cup broken-up walnuts or pecans
  • 1 teaspoon vanilla
  •  pinch of salt

METHOD-

  1. Preheat oven to 325 degrees.
  2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes. Whisk in eggs, one at a time. Stir in vanilla.
  3. In a separate bowl, combine sugar, flour, nuts, and salt. Add to the cocoa-butter mixture. Stir until just combined.
  4. Pour into a greased 8×8 square pan. Bake 40 minutes. Do not overbake; they should be gooey. Let cool, and cut into bars.

“The Best Brownies Ever”

20 Thursday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food

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That is the description the Food Network gave these brownies.  The recipe is from The Wire Whisk. I haven’t made them yet. I plan to soon. Mascarpone makes everything “the best,”right? Thanks for sharing this brownie recipe Allyson!

Ingredients-

1 cup unsalted butter
3 ounces semisweet chocolate, finely chopped (I might try Scharfenn Berger chocolate for these since I can get it at Target)
1 cup sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Ganache-
6 ounces semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Method-

Preheat the oven to 325 degrees F. Line an 8 by 8 square baking pan with parchment, leaving at least a 2 inch overhang. In a small saucepan, melt the butter. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Check at 35-40 minutes. it is so easy to overcook brownies. Cool for 10 to 15 minutes.

While the brownies are cooling, make the ganache. Place the chocolate (6 oz.) in a mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. Spread the ganache over the brownies while it is still warm. Allow the ganache to set completely before cutting into squares. Once they are cooled completely, use the parchment over hang to gently lift them out of the pan. I cool mine brownies in the refrigerator so this step works out better.

Jere Miller’s Chocolate Chip Fudge Brownies

19 Wednesday Aug 2015

Posted by in Brownies, Comfort Food, Desserts, Quick and Easy

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I have quite a brownie thing going on here in my attempt to find a good recipe again. I had this problem for several years with chocolate chip cookies until I finally found the Subarashi Chocolate Chip Cookie recipe. I deleted this recipe awhile back when it failed me. Then I regretted getting rid of it. It’s back, I am so glad Ally sent it to me.

Ingredients-

2 cups sugar
1 cup melted butter
4 eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup flour
1- 1/2 cups chocolate chips

Method-

Combine melted butter and sugar. Add vanilla and eggs and mix until smooth. Add flour, cocoa powder and salt and stir until combined. Fold in chocolate chips. Bake in a well greased 13X11″ pan (who has a 13X11 inch pan????It must mean 9X13!”) for 25 minutes at 350 degrees. The sides will begin to pull away from the pan. Don’t over bake!

Hershey’s Best Brownies

18 Tuesday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food, Desserts

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I made these today with gluten free flour. They were thick and good! I think I’ll like them even better when made with regular flour. The original recipe is found on the Hershey’s website.

Ingredients-

1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY’S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)

Method-

1- Heat oven to 350°F. Line a 9X13 inch pan with foil and spray with cooking spray.

2- Place butter in large microwave-safe bowl. Microwave butter for 1-1/2 minutes or until melted. Stir in sugar and vanilla. Add cocoa; beat until well blended. Add eggs, one at a time, beating well after each addition.  Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

3- Bake 25 to 30 minutes or until brownies barely begin to pull away from sides of pan. Be careful not to over bake. It is so easy to over bake brownies. Cool completely in pan on wire rack. I usually put them in the freezer for a few minutes before using the foil to lift them out of the pan and on to the cooling rack. Peel away the foil and cut into bars. Makes about 24 brownies.

 

Kim’s Brownies

18 Tuesday Aug 2015

Posted by in Bar Cookies, Brownies, Chocolate, Comfort Food, Desserts

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Ingrdients-
3/4 pound butter, melted
2 1/2 cups semi-sweet chocolate chips, divided use
1/2 cup unsweetened Dutch process cocoa powder
5 eggs
2 cups brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
3/4 cup semi-sweet chocolate chips
1/2 cup nuts (pecans or walnuts), chopped
Method-
Preheat oven to 350 degrees F. Grease a 9×13-inch pan.Melt butter in a saucepan. Add 1-3/4 cups chocolate chips and stir until melted. Add melted mixture to cocoa in a bowl and combine. Set aside.

In a separate bowl, whip eggs with brown sugar.

Mix flour with baking powder and salt. Add this dry mixture to egg/ brown sugar mixture. Mix in the butter-chocolate mixture. Stir in the remaining 3/4 cup chocolate chips and nuts. (Some nuts and chocolate chips may be saved to sprinkle on top of the brownies before baking.) Spread batter into a prepared pan.

Bake for 25 minutes in a 350 degree F oven. Cool before slicing.

One Bowl Brownies

18 Tuesday Aug 2015

Posted by in Brownies, Chocolate, Comfort Food, Desserts, Institute Treats

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I was browsing at Smitten Kitchen for a brownie recipe. I have had many failed attempts recently. On one of her recipes she was talking about her very favorite one bowl brownies which had been dissed by her commenters for being off the box of Baker’s Unsweetened Chocolate. Many other commenters said how much they liked the “off the box” recipe. I am not one who likes recipes that include boxed ingredients, but this one doesn’t. It’s a from scratch recipe. I decided to try it today to make brownie sundaes for tonight’s activity at institute.

Ingredients-

1- 4 oz package Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all purpose flour

Method-

Heat oven to 350 degrees

Line a 9X13″ pan with foil, leaving some hanging over the sides. Spray with cooking spray.

Microwave chocolate and butter on high in a large microwavable bowl for two minutes. Stir until chocolate is melted and combined with the butter.

Add sugar and stir to combine. Stir in eggs and vanilla. Finally stir in flour until just mixed.

Bake for 25 minutes. Allow to cool completely and then using the sides of foil carefully lift brownies out of the pan. Refrigerating them for awhile makes them easier to cut.

Marbled Brownies

18 Tuesday Aug 2015

Posted by in Brownies, Institute Treats

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This is my one and only brownie recipe from a box mix. They are good and easy to make when I am in a hurry. I started making them with a Duncan Hines mix, lately I prefer a Ghirardelli Brownie mix. Be sure to use a mix that makes a 9X13 pan of brownies.

Cream Cheese Mixture
12 ounces cream cheese
3 tablespoons margarine
¼ cup sugar
1 egg
1 tablespoon flour
½ teaspoon vanilla

Beat the above ingredients together until smooth.

Brownie Mixture
Mix a brownie mix following the directions for cake like brownies

Pour ½ the brownie mixture into a greased 9X13 inch pan. Drop cream cheese mixture over the brownie mixture by spoonfuls, spoon remaining brownie mixture here and here. Pull a knife through in wide curves to create a swirled appearance.

Bake at 350 degrees for 35-40 minutes

Frosting
Melt 2 tablespoons butter. Stir in 1 tablespoon cocoa until dissolved. Add 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla. Stir until smooth. Spread on cooled brownies.

Lindsey’s Brownies

24 Saturday Oct 2009

Posted by in Brownies, Desserts, Institute Treats

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I love this recipe for brownies, but you will notice that I have several on this site. My favorite brownie recipe changes all the time.

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)
1/4 to 1/2 chocolate chips (I use the mini semi-sweet chocolate chips)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, baking powder& salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Sprinkle the mini chocolate chips over the top of the batter. Bake in preheated oven until an inserted toothpick comes out clean, the original recipe says 35 to 40 minutes, but I am baking for them 30 minutes and they are coming out perfectly. (Ovens vary and it is so easy to over bake brownies and have them turn out dry. I test mine after 30 minutes and if the surface looks cooked and the center is firm I take them out). Remove, & cool pan on wire rack before cutting.