SANDRA'S CHOCOLATE BROWNIES with PEANUT BUTTER FROSTING

Servings: 9

Prep: 20 Mins.

Bake: 30 Mins.

INGREDIENTS:

Brownies:

1/2 cup salted butter, cold

1/2 cup semi-sweet chocolate chips

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

2/3 cup all purpose flour

1/2 teaspoon instant coffee granules

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Frosting:

1/2 cup creamy peanut butter

1-1/2 cups confectioners' sugar, sifted

1 teaspoon vanilla extract

Splash of milk (only, if needed, to achieve right consistency)

METHOD:

Melt butter and chocolate chips in a small heavy-bottom saucepan over medium low heat, stirring with a wooden spoon constantly until melted and smooth. Remove from heat and add the sugar, stirring until completely dissolved.  Let cool for 10 minutes.

Meanwhile, preheat the oven to 350F. Prepare an 8x8" square, dark baking pan by spraying the bottom with baking spray, then lining it with parchment paper allowing it to drape over the sides (for handles); set aside.

Now that the chocolate mixture has slightly cooled in the saucepan, add the remaining brownie ingredients and stir until fully incorporated (do not over mix). Spread batter evenly into prepared baking pan, and bake for 30 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and place on baking rack, let brownies cool completely in baking pan.

While the brownies cool, prepare the frosting. In a small bowl, add all the frosting ingredients and use a hand mixer to beat for 4 minutes, until light and fluffy. Frost the brownies while still in the baking pan. Remove the brownies (using the parchment handles to do so) to a cutting board. Cut into 9 equal squares and place them on a nice serving platter. ~ Enjoy!

SANDRA'S 24-HOUR REFRIGERATOR FUDGY ROCKY ROAD BROWNIES

Super fudgy, decadent and chilled brownies that are incredibly addicting,

but must be refrigerated for a minimum of 24 hrs to set...

Yield: 16 squares

Prep: 15 Mins.

Bake: 27 to 30 Mins.

Cool: 1 Hr.

Refrigerate: 24 Hrs.

INGREDIENTS

Brownie Batter:

6 tablespoons cold unsalted butter, cut into pieces

1/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon kosher salt

1 cup walnuts, chopped coarse

Topping:

2 cups miniature marshmallows

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips

METHOD

Preheat oven to 350F. Spray a 9x9" square baking dish with baking spray; set aside.

To make the brownie batter, in a heavy 1-1/2-quart saucepan over medium heat, melt butter, unsweetened chocolate, and bittersweet chocolate, stirring constantly, just until smooth. Add sugar, stirring to incorporate, then remove pan from heat. Cool mixture 10 minutes.

In a small bowl beat the eggs with the vanilla extract.

After chocolate mixture has slightly cooled, stir in beaten egg-with vanilla extract mixture into saucepan, mix saucepan ingredients well with a wooden spoon until mixture is glossy and smooth.

Mix flour, walnuts and salt together in a separate small bowl; gently fold into chocolate mixture (do not over do this step).

Spread batter evenly into prepared baking dish.

For the topping, add 'topping' chocolate chips evenly over the batter layer, then marshmallows evenly over the chips.

Bake brownies, uncovered, in middle of oven for 27 to 30 minutes, until marshmallows are puffy and golden.

Cool brownies completely, uncovered, in dish on a rack for 1 hour. Cover and refrigerate for a minimum of 24 hours before cutting brownies into 16 equal squares (do not skip this step). ~ Enjoy!

SANDRA'S CHOCOLATE-LOVER FUDGY BROWNIES from scratch

Fantastic warm!

Feel free to take these Chocolate-Lover Fudgy Brownies

over the top by serving them with French vanilla bean ice cream alongside...

Servings: (12)

Prep: 15 Mins.

Bake 30 to 35 Mins.

INGREDIENTS

Brownies:

3/4 cup semisweet chocolate chips

1⁄2 cup (1 stick) unsalted butter, cut into cubes

1 cup dark brown sugar, packed

1 teaspoon vanilla extract

2 large eggs, beaten

1/4 teaspoon instant espresso

Pinch of cayenne

3⁄4 cup + 2 tablespoons all-purpose flour

1⁄4 teaspoon double-acting baking powder (or regular)

1/4 teaspoon baking soda

1⁄4 teaspoon fine-grain sea salt

1⁄2 cup white chocolate chips

Post-bake finishing:

1/4 cup semisweet mini chocolate chips

METHOD

Preheat oven to 350-degrees. Spray a glass 8x8" square pan with Bakers Joy; set aside.

In a heavy-bottom medium saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove pan from heat and let cool for 10 minutes.

Stir in brown sugar and vanilla extract. Add beaten eggs, instant espresso, and cayenne, mixing well to combine.

Place a sieve over mixture, and sift flour, baking powder, soda, and sea salt into cooled mixture in saucepan. Gently fold, just until combined (do not over mix). Fold in white chocolate chips.

Pour batter into prepared pan.

Bake for 30 minutes for super moist, or up to 35 minutes for moist (do not over-bake). Remove from oven and, while hot, evenly sprinkle with semisweet mini chocolate chips.

Hot out of the oven
and immediately sprinkled with
semisweet mini chocolate chips...

Let brownies cool a minimum of 30 minutes before cutting into 12 equal squares. ~ Enjoy!

~~~~~~~~~

Tip:

Glass baking dishes generally take more time than dark baking pans, so you might have to decrease your baking time if using a dark baking pan.

SANDRA'S GERMAN CHOCOLATE BROWNIES with BERRIES and CREAM

A lovely dessert that will
more than likely keep you 
coming back for more...

Prep: 15 min |
Bake: 30 to 35 mins

Posted by Sandra

INGREDIENTS:

1 cup unsalted butter, melted
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
4 large eggs, lightly beaten
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon fine-grained kosher salt
1/2 cup pecans, finely chopped
1/4 cup grated, sweetened coconut, chopped finer

Garnish options:
Fresh strawberries, raspberries, and prepared whipped cream
--(If you wish to macerate* your berries, see Tip below)

METHOD

Preheat oven to 350 degrees.

Melt the butter in microwave; add to large bowl, along with remaining ingredients in the order listed.

Line a 9x13 baking dish with foil and spray with oil (leave overhanging edges to form handles for removing after baking).  Add the batter to the prepared baking dish, and bake for 30 to 35 minutes, until a toothpick inserted in center comes out clean.

Cool completely.  Remove foil, cut into squares, and serve as shown in the photograph above. - Enjoy!


~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: To macerate* 2 cups of berries, de-stem and rinse, then gently dry with paper towels. Place in medium bowl with 1 tablespoon sugar and 1 teaspoon lemon juice; gently toss, and let berries sit at room temperature to macerate for 30 minutes.