Category Archives: brownies

White Chocolate Brownies

White-Chocolate-BrowniesFudgy, gooey white chocolate brownies are heaven in brownie form. These are made in one bowl, and the flavor actually improves after they cool down. If you love white chocolate, these are for you!

Course: Dessert
Servings12
Calories320 kcal
Ingredients
For the Brownies
   2/3 cup unsalted butter
   6 oz white chocolate , use baking white chocolate not candy melts
   3/4 cup granulated sugar
   1 teaspoon vanilla
   1/4 teaspoon salt
   2 large eggs , room temperature
   1 and 1/4 cup all-purpose flour , spooned & leveled
For the Topping
  1/3 cup white chocolate chips
  1/3 cup semi-sweet chocolate chips , or dark
Instructions
  • Preheat the oven to 350F degrees. 
  • Line an 8×8 inch baking pan with aluminium foil & spray with non-stick cooking spray and set aside.
  • In a medium sized microwave-safe bowl, melt the butter and white chocolate in short 20 second bursts. Stir after each 20 second burst.
  • After both the butter and white chocolate are melted, cool for 5 minutes.
  • Whisk in the granulated sugar, followed by the vanilla, eggs and salt.
  • Gently fold in the flour.
  • Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean.
  • Allow the brownies to cool fully in their pan. To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares.
  • In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips.

White Chocolate Brownies

Guinness Stout Brownies

Guinness Stout Browniesingredients
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate
4 large eggs, room temperature
1 cup sugar
2 bottles Guinness Extra Stout beer
3/4 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
Guinness Stout BrowniesStep
  1. Preheat your oven to 350 degrees F.  Line a 9×13 inch pan with non-stick or regular foil, lightly greased.
  2.  Pour both bottles of beer into a medium sauce pan and simmer down until it’s reduced to 1 1/4 cups.  Leave beer on the side to cool down.
  3. In a medium bowl, whisk together flour, cocoa and salt until combined.  Put to the side.
  4. Use a double boiler to melt butter, the chocolate and white chips over very low heat.  If you do not have a double boiler, place a heat-proof bowl over a pot of boiling water.  Place chocolate and butter in bowl and stir until melted, stirring constantly.  Remove from heat and put to the side.In a separate, large mixing bowl beat eggs and sugar on high speed until light and fluffy (approximately 3 minutes).  Add melted chocolate mixture and beat until combined.
  5. Beat the flour mixture into the melted chocolate mixture.  Whisk in the reduced beer and vanilla.  The batter will seem thin, which is fine.
  6. Sprinkle mini chocolate chips on top of the batter.
  7. Pour batter into prepared 9×13 pan and place in oven on center rack for 20-25 minutes, or until a toothpick inserted in the center comes out almost clean.
  8. Let brownies cool completely, uncovered.  Sprinkle powdered sugar on brownies if desired.oila! Guinness Extra Stout Beer Brownies…chocolatey goodness.  They are not overly sweet, and the texture is very dense, which I love.  I would really like them if I couldn’t detect the taste of beer (which, I realize, is the actual point of this recipe!).  Even still, I would recommend them. I baked these as a trial run for the upcoming fundraiser I’m contributing treats to.  My two beer-appreciating taste testers said these are an unqualified success and will be a big hit.  I think they will be, too.  Cheers!

Guinness Stout Brownies

CHEESECAKE BROWNIES

cheesecake-browniesINGREDIENTS
Cheesecake Mixture:
a. 1 (8 ounce) package cream cheese, softened
b. ¼ cup white sugar
c. 1 egg
d. 1 cup white chocolate chips
Brownie Mixture:
a. ¼ cup butter
b. 1 cup milk chocolate chips
c. ½ cup white sugar
d. 2 eggs
e. ⅔ cup all-purpose flour
f. ½ teaspoon baking powder
g. ¼ teaspoon salt
INSTRUCTIONS
  • Preheat oven to 350.
  • In a mixing bowl, combine cream cheese, ¼ cup sugar and 1 egg and beat until smooth.
  • Stir in 1 cup white chocolate chips until well combined. Set aside.
  • On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter and milk chocolate chips; stir until its just melted and blended together. Mix in the remaining ½ cup sugar and 2 eggs.
  • In a separate bowl, mix your flour, baking powder, and salt; stir into your chocolate mixture until evenly blended.
  • Pour half of your batter into a greased 9×9 baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture. Swirl the top chocolate layer into the cream cheese to make a marble pattern.
  • Bake at 350 degrees for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!

Caramel-Pecan Brownies

Caramel-Pecan BrowniesWhat You Need

  1. 4 oz. Baker’s Premium 70% Cacao Dark Chocolate
  2. 3/4 cup butter
  3. 1-1/2 cups sugar
  4. 4 eggs
  5. 1 cup flour
  6. 1-1/2 pkg. (269 g each) Kraft Caramels (51 caramels)
  7. 1/3 cup whipping cream
  8. 2 cups pecan halves, divided

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan.
  • Bake 20 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Stir in 1 cup nuts.
  • Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining nuts. Bake 25 min. or until top is firm to the touch. Cool in pan on wire rack. Use foil handles to lift brownies from pan before cutting to serve.

Caramel-Pecan Brownies

SLOW COOKER BROWNIE PUDDING

Slow-Cooker-Brownie-PuddingINGREDIENTS:

  1. 1 box Brownie Mix (approximately 18 ounces, get the 9×13 pan size)
  2. Eggs, water, and oil called for on the brownie mix box
  3. 1 package (about 3.9 ounces) instant chocolate or chocolate fudge pudding mix
  4. 2 cups milk (regular or nonfat)
  5. Ice cream or whipped cream for serving, optional

DIRECTIONS:

  • Spray a 6-7 quart slow cooker with nonstick cooking spray.
  • Prepare brownie mix as directed on the back of the box. Pour into prepared slow cooker.
  • Whisk pudding mix and milk in a medium sized bowl until smooth. Pour carefully over the brownie mix in the crockpot.
  • Cover the crock pot with a paper towel and place the lid on top (to catch the condensation). Cook on high power 2-3 hours. It will probably take at least 2 1/2 hours, but start checking it after 2. Some of the pudding stays on the top and stays wet looking, so you cannot trust the toothpick test and it will stay somewhat jiggly until it’s done. Watch the edges – when they look somewhat dry and done, then the pudding is ready. Baking time will be different for every slow cooker, but after 3 hours on high it should be done. You don’t want to overcook it or the brownie (which is on the bottom) will be dry.
  • Serve warm with ice cream or whipped cream. Store in an airtight container in the regfrigerator for up to 3 days.

SLOW COOKER BROWNIE PUDDING

Print Black Forest Cheesecake Brownies

cherry-cheesecake-browniesIngredients
Brownies
  • 1 cup butter, melted, cooled slightly
  • 2½ cups granulated sugar
  • 1 T. vanilla
  • 4 eggs
  • 1½ cups all-purpose flour
  • 1 cup cocoa
  • ½ tsp salt
Cherry Cheesecake filling
  • 1 8oz package cream cheese
  • 1 egg
  • 1 tsp vanilla
  • ⅓ cup sugar
  • ½ can cherry pie filling
Instructions
  1. Line a 9×13″ pan with nonstick foil.
  2. Preheat oven to 350 degrees F.
Brownies
  1. Whisk butter and sugar.
  2. Add vanilla and eggs and mix well.
  3. Add flour, cocoa and salt, stirring well.
  4. Spread about half of this into the pan.
Cherry Cheesecake filling:
  • Beat cream cheese, egg, vanilla and sugar,
  • Spread this over the brownie batter.
  • Dollop scoops of the cherry pie filling on top.
  • Use the rest of the brownie batter to top the cherries. Use your hands to spread it.
  • Bake about 35 minutes, cool to room temp and then chill hours before cutting.