Best Not So Sinful Brownies Recipes

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SERIOUSLY SINFUL CHOCOLATE FUDGE BROWNIES



Seriously Sinful Chocolate Fudge Brownies image

I have never known a more popular chocolate brownie! I originally made these while working at a prestigious local hotel...We used to serve them just warmed enough to melt the fudge icing with a dollop of good vanilla ice cream or whipped cream...delicious. I also used to make these every year for a local charity bake sale. Every year we put the price up and every year people used to queue up for them and buy them by the handful. Over the years I have had more requests to make these than for any other kind of cake. Everybody seems to love them...I hope that you do too.

Provided by Noo8820

Categories     Dessert

Time 1h10m

Yield 12 brownies

Number Of Ingredients 11

6 1/4 ounces butter
5 ounces milk chocolate
15 ounces soft dark brown sugar
6 1/4 ounces flour
5 eggs
1 drop vanilla essence
chopped walnuts (optional)
4 ounces butter
6 tablespoons milk
4 tablespoons cocoa powder
18 ounces icing sugar

Steps:

  • Melt the butter and chocolate in a large saucepan.
  • Add the sugar and remove from the heat. Allow to cool slightly.
  • Add the flour, eggs, vanilla essence and nuts if using them.
  • Beat until smooth. Pour into a lined tin. Cook in a moderate oven until an inserted skewer comes out clean.
  • For the icing:.
  • Melt the butter with the milk. Add the icing sugar and sifted cocoa powder.
  • Beat until smooth. Cool slightly then spread over the cooled brownie.
  • Allow icing to set and then cut into squares.
  • NB-These freeze very well.

DELIGHTFULLY SINFUL BROWNIES



Delightfully Sinful Brownies image

An absolute favorite of my son...peanut butter and chocolate, what's not to love?...topped off with pecans and caramel...they are sinful... I usually make these for the 4th...and will probably make them again, as these won't last long... Enjoy!

Provided by Cassie *

Categories     Chocolate

Time 40m

Number Of Ingredients 19

BROWNIES
2 c sugar
1 c butter
1/3 c cocoa powder
4 eggs
1 tsp vanilla
1 1/2 c flour
1/2 tsp salt
1 1/3 c peanut butter
TOPPING
1/2 c butter
1/4 c cocoa powder
1/2 tsp salt
1/3 c milk
10 large marshmallows
1 tsp vanilla
1 lb ( 16 ounces) confectioners' sugar
caramel topping
pecans chopped

Steps:

  • 1. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside. Preheat oven to 350 degree F. In a medium sized microwave safe bowl, add 1 cup butter and 1/3 cup cocoa. I start with 1 minute and check to see if butter is melted. Continue in 30 second intervals, until it is. Mix with a whisk and set aside to cool.
  • 2. In another bowl, beat sugar, eggs and vanilla. In another bowl, blend flour and salt.
  • 3. Once cocoa mixture is cool enough, add the flour mixture to it, and whisk until thoroughly blended. Add this mixture to the sugar mixture. Stir, well until all is incorporated.
  • 4. Pour into the prepared baking dish and bake for 25 - 30 minutes or until pick comes out clean.
  • 5. While hot, spread peanut butter evenly over the top as it melts. Cool completely.
  • 6. When cake is cool, make topping. In a large saucepan, add butter, milk, marshmallows, and cocoa. Stir until butter and marshmallows are melted and everything is thoroughly blended. Add the salt and vanilla.
  • 7. Beat in the confectioners' sugar until smooth. Spread over the cooled cake and peanut butter.
  • 8. Drizzle with caramel and sprinkle with pecans. Enjoy!

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