Best Brownies To Die For Recipes

MARTHA LOUISE STEWART'S "TO-DIE-FOR" BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add oil and sugar, beating for 10 minutes.
• Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
• Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.

COOKIE DOUGH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine butter and chocolate in a large saucepan over medium-low heat. Melt chocolate, stirring frequently. Remove from heat and stir in white sugar. Stir in eggs and vanilla extract. Mix in flour until batter is smooth and pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely, about 30 minutes.
• Cream butter and brown sugar together in a bowl. Stir in flour, salt, vanilla extract, and chocolate chips. Add water, 1 tablespoon at a time, stirring after each addition until dough reaches cookie dough consistency. Spread cookie dough on top of cooled brownies.

TO-DIE-FOR BROWNIE CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 2/3 cup flour, cocoa powder, 1/4 teaspoon salt, and 1/4 teaspoon baking powder in a large bowl.
• Stir 3/4 cup sugar, coffee liqueur, 2 eggs, and 1 teaspoon vanilla extract together in a large bowl. Add melted butter and the flour mixture; stir and spread batter into an ungreased 9x13-inch baking pan.
• Sift 1 1/3 cups flour, baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt together in a large bowl.
• Beat peanut butter, unsalted butter, brown sugar, and 1/2 cup white sugar together in another large bowl using an electric mixer. Beat in 1 egg and 1 teaspoon vanilla extract. Stir in flour mixture. Place peanut butter cookie dough on top of the brownie mixture in the baking pan.
• Bake in the preheated oven until cookie layer is golden brown, 18 to 20 minutes. Let cool for 15 minutes. Cut into squares and leave in the pan until fully cool, about 20 minutes more.
• Place white chocolate in a microwave-safe bowl. Heat in microwave until melted, about 30 seconds. Place melted chocolate in a resealable plastic sandwich bag and cut a very tiny hole in a corner. Drizzle white chocolate over cooled cookie brownies.

TO DIE FOR BROWNIES

Steps:

• Combine flour, baking powder and salt (set aside).
• Combine melted butter, cocoa, sugar, eggs and vanilla.
• Blend dry mix into moist mixture.
• Add nuts and pour batter into a greased 9x13-inch pan.
• Bake at 350°F degrees for 35 minutes or until it just starts to pull away from sides.
• ICING: Melt butter in saucepan with milk on medium/low.
• Combine cocoa with sugar and stir into milk mixture.
• Add vanilla and let cool till spreading consistency (will be runny at first).
• Sprinkle with more nuts if desired.

TRUFFLE BROWNIES (TO DIE FOR)

Steps:

• Grease a 9 inch round cake pan (I like to put a parchment paper in bottom of pan also). Preheat oven to 350°F.
• Whip together eggs and salt until frothy on medium high speed of mixer.
• While waiting, melt 1 stick of butter with 3 ounces of unsweetened chocolate in a bowl in microwave, just until choc. is melted.
• Add gradually 1 cup of white sugar to egg mixture after turning mixer to low. Then add vanilla. Next slowly add chocolate mixture.
• (I like to grind up my instant coffee to a powder consistency then add with flour to mixture just until blended).
• Stir in nuts; pour into prepared pan. Bake for 20 minutes Let cool on rake till room temperature when cool frost with ganache the refrigerate at least 3 hours.
• Ganache:.
• (I like to use a glass measuring cup for making my ganache). 2/3 cup choc chips 1/3 cup heavy cream. Microwave till cream starts to foam up in cup. Watch closely. Stir this up until very creamy. Spread on brownies. Refrigerate. These are best served cold They will get mushy when warm ENJOY!