Chocolate Banana Brownies These are so good! It’s a great way to use up some of those old bananas that are past eating.
Ultimate Fudgy Cocoa Brownies I would love to see a big pan of these sitting in front of me on Mother’s Day. I love brownies that are fudgy and have all that extra chocolate in them. My goodness! I may have to go and make […]
New Orleans Praline Brownies
Yup! It’s another brownie recipe. I’ve found that brownies are some of the best desserts to have at any party.
- 1 box fudge brownie mix
- water, vegetable oil and eggs called for on brownie box
- 1/2 cup chopped pecans
- Praline Frosting:
- 1/2 cup whipping cream
- 6 Tbsp butter
- 1 1/2 cups packed brown sugar
- 1/2 cup chopped pecans, toasted
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- Heat oven to 350 degrees. Spray bottom of 9″x13″ pan with cooking spray.
- Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs).
- Stir in 1/2 cup pecans.
- Bake as directed then cool for about an hour until completely cool.
- In a small-medium sized saucepan, mix whipping cream, butter and brown sugar.
- Heat to boiling over medium heat, stirring frequently. Boil and stir 1 – 2 minutes. Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla. Cool 5 minutes, stirring frequently. Spread frosting over the cooled pan of brownies. Let stand for about 45 minutes or until frosting is set before cutting.
Ina’s Outrageous Brownies Brownies are one of the favorites in our house. So, I’m always looking for something different. These are great. Another wonderful recipe from Ina Garten – The Barefoot Contessa Ina’s Outrageous Brownies Recipe Type: Brownies & Bars Cuisine: American Author: Marsha Powell […]
Sand Castle Brownies You all are going to love these! They come out so nice and chewy. Sand Castle Brownies Recipe Type: Desserts Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 24 Ingredients 1/3 cup […]
These look so good, and fit right into your Christmas cookie trays.
- 2¾ cup all-purpose flour
- 1¼ tsp salt
- 1¼ tsp baking soda
- 1½ tsp cinnamon
- 1½ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp allspice
- ½ tsp instant espresso powder *
- 2½ sticks (1¼ cup) unsalted butter, room temperature
- 1¼ cup packed brown sugar
- ⅔ cup sugar
- 2 eggs
- 1 tsp vanilla
- ⅓ cup molasses
- ½ cup finely chopped pecans
- powdered sugar for dusting
- To begin, preheat your oven to 350 degrees. Line a 9×13 baking dish with non-stick foil. Lightly spray it with non-stick cooking spray and set it aside for now.
- In a bowl, combine the all-purpose flour, salt, baking soda, cinnamon, ginger, nutmeg, allspice and instant espresso powder. Stir it all together and set it aside for a moment.
- In your mixing bowl, combine the butter and sugars. Beat these on high speed for about 3 minutes. You want the mixture to be fluffy and pale. Add in the eggs, one at a time – mixing thoroughly in between each addition. Add in the vanilla and molasses. Mix for about 30 seconds, until fully incorporated.
- Add your dry ingredients to your mixing bowl. Just a note here, if you are using a mixer that only has the standard metal beater attachments, I recommend you mix this together by hand with a wooden spoon or rubber spatula. If you are using a stand mixer, use the paddle attachment like you see here. Mix on low speed, just until it is combined. Gently fold in the pecans.
- Spread it in your prepared pan, and smooth the top as best you can.
- Bake for 30-35 minutes or until the edges are just feeling firm to the touch. Cool the brownies in the pan until completely cooled, about an hour. Then cut into bars. Dust with powdered sugar if you like.
- Note: If you don’t have or can’t find instant espresso powder, substitute a teaspoon of instant coffee granules. Mash the granules in the dish with the back of a spoon, until the granules are a fine powder. You can also omit this if you need to.
Peanut Butter Brownies Here’s another recipe I haven’t tried yet. But, you know I will! Peanut Butter Brownies Recipe Type: Brownies Cuisine: American Author: Marsha Powell Prep time: 30 mins Cook time: 22 mins Total time: 52 mins Serves: 15 Ingredients 1 box Fudge brownie […]
Failed Fudge Brownies Have any of you ever made fudge and it just wouldn’t set up? I think it’s happened to all of us. So, what do you do with it? I usually hand hubby a spoon and the pan. But, most of the time […]
Touchdown Peanut Butter Swirl Brownies
You’re going to love these. They come out so nice and chewy. Just don’t overbake them, or they get dry.
- Peanut Butter Filling
- 6 ounces cream cheese, softened
- 1/2 cup peanut butter
- 1/4 cup sugar
- 1 egg
- 2 Tbsp. milk
- 1 cup butter, melted
- 2 cups sugar
- 2 tsp. vanilla
- 3 eggs
- 3/4 cup cocoa
- 1 1/4 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup milk chocolate chips
- Heat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
- Prepare Peanut Butter Filling: Mix all filling ingredients together until smooth and creamy.
- Stir together melted butter, sugar and vanilla. Add eggs; beat well. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips.
- Take out 1 cup batter; set aside.
- Pour remaining batter into prepared baking pan.
- Spread peanut butter filling over surface. Drop reserved chocolate batter by teaspoonfuls over filling.
- Using a knife, gently swirl for a marbled effect.
- Bake for 35 to 40 minutes or until a toothpick inserted in center comes out ALMOST clean.
Texas Brownies These are more like a super moist chocolate cake. Make sure you spread on the icing while the cake is still warm. Yummy! If you want your brownies to be nice and gooey, then poke some holes into the brownies when you take […]
Halloween Poke Brownies You just won’t believe how good these are until you try them. Halloween Poke Brownies Recipe Type: Brownies Cuisine: American Author: Marsha Powell Prep time: 30 mins Cook time: 1 hour 25 mins Total time: 1 hour 55 mins Serves: 32 Ingredients […]
These come out so cute. The kids would have fun decorating them.
- 2 pkg (15 oz each) deluxe fudge brownie mix
- 2/3 cup hot water
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup (8 oz) Paradise Glace Natural or Green Pineapple Wedges, chopped
- 1/2 cup (4 oz) Paradise Glace Diced Orange Peel, finely chopped
- 1 cup pecans, chopped
- 1 can prepared pumpkin frosting
- Paradise Glace Green Pineapple Wedges
- silver dragees
- Lightly grease mini pumpkin pans (do not flour pans). Make brownie mix according to package directions, using hot water, oil and eggs.
- Mix in chopped Paradise Glace Pineapple and Orange Peel. Mix in pecans. Pour batter into prepared pans.
- Bake in preheated 350°F oven 25 to 27 minutes (do not overbake). Cool in pan on wire rack 10 to 15 minutes. Invert onto wire racks to cool.
- Fill pastry bags with small plain or star tips with prepared pumpkin frosting. Pipe outline of pumpkin faces and pumpkin stems with frosting. Decorate pumpkin brownies with Paradise Glace Pineapple Wedges and silver dragees.
- Makes 12 pumpkin brownies.
Halloween Swirl Brownies One more from Hamilton Beach. These brownies stay so moist. With the cream cheese, you’ll want to keep them in the refrigerator. These are some of hubby’s favorites. I usually double the recipe. Halloween Swirl Brownies Recipe Type: Brownies Cuisine: American […]
Quadruple Chocolate Brownies I don’t know where I got this recipe. If you’re a chocoholic like me, then you definitely need this in your life! It’s expensive to make, but it does make up alot of brownies. Quadruple Chocolate Brownies Author: Marsha Powell Prep […]
- 1 1/4 cups semisweet chocolate morsels
- 1 cup unsalted butter, cut into pieces
- 3 (1-oz.) unsweetened chocolate baking squares, chopped
- 3 large eggs
- 1 cup plus 2 Tbsp. granulated sugar
- 2 tablespoons cold brewed coffee
- 1 tablespoon vanilla extract
- Parchment paper
- 2/3 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt, divided
- 1 (15-oz.) can pumpkin
- 3 large eggs
- 1/2 cup heavy cream
- 1/3 cup firmly packed light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
- Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes.
- Grease a 13- x 9-inch baking pan with butter. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper.
- Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
- Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
- Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares.