Best Nancy Reagans Brownies Recipes

OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
• Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
• Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
• This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

MINTY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
• Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
• Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
• Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
• Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars.

BROWNIE FINGERS

Steps:

• Heat oven to 350°F Line a 13x9x2 inch baking pan with foil, grease foil.
• Set aside.
• Melt butter and chocolate in a large saucepan over LOW heat till smooth.
• Do NOT COOK, you are only melting the chocolate and butter together, this is very very important.
• Remove from heat.
• Stir in eggs, granulated sugar, and vanilla.
• Stir in flour and the ¾ cup cocoa powder.
• Spread batter in prepared pan.
• Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Lift brownies from pan with foil.
• Cut into bars, wiping knife between cuts.
• Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder.
• I usually serve them plain, and I think they are just fine, but my husband like them rolled in the cocoa sugar the best.
• Makes 64.
• To store: Place in layers separated by waxed paper in an airtight container; cover.
• Store at room temperature up to 3 days or freeze up to 3 months.