Best Orgasmic Brownies Recipes

DOUBLE CHOCOLATE ORGASMIC BROWNIES

Double Chocolate Orgasmic Brownies image

These are incredibly rich, erotically good, sensual brownies. This recipe (my own creation)is guaranteed to give any chocolate lover a significant, maybe orgasmic, reaction! Beware!

Provided by R. Warren Meddoff

Categories Bar Cookie

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

5 tablespoons cocoa powder
1 cup salted butter
2/3 cup granulated sugar
2/3 cup brown sugar
2/3 cup confectioners' sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup un-bleached sifted flour
3/4 cup semisweet chocolate morsel
1 cup roughly chopped nuts (walnuts or pecans)

Steps:

Preheat oven to 350 degrees F.
Place cocoa and butter in microwave mixing bowl and melt.
Mix sugars and vanilla with melted butter and cocoa.
Blend eggs into mixture.
Gradually blend flour into batter.
Fold chocolate chips and nuts into the batter.
Pour into a 9X9 nonstick bake pan.
Bake for 45-50 minutes and cool before cutting.

Nutrition Facts : Calories 455, Fat 26.6, SaturatedFat 13.3, Cholesterol 94, Sodium 208.8, Carbohydrate 51.4, Fiber 3, Sugar 37.8, Protein 5.8

ORGASMIC BROWNIES

Orgasmic Brownies image

Make and share this Orgasmic Brownies recipe from Food.com.

Provided by MARIA MAC

Categories Bar Cookie

Time 1h

Yield 18 brownies

Number Of Ingredients 13

Ingredients

2/3 cup unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate (chopped) or 4 ounces semisweet chocolate (chopped)
8 tablespoons unsalted butter, cut into quarters
1 cup sugar
2 teaspoons vanilla extract
3 large eggs
8 ounces cream cheese, at room temp
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg yolk

Steps:

For the Brownie Base: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Spray an 8-inch square baking pan with nonstick spray. Line with parchment paper and spray the parchment paper as well.
Whisk the flour, salt, and baking powder together in a small bowl. Set aside.
In a medium heatproof bowl set over a pan of almost simmering water, melt the chocolates and butter, stirring occasionally until the mixture is smooth. Remove from the heat and whisk in the sugar and vanilla.
Let cool slightly. Whisk in the eggs one at a time, fully incorporating each before adding the next. Continue whisking until completely smooth.
Add the dry ingredients and whisk until just incorporated.
For the Cream Cheese Filling: In a small bowl, beat the cream cheese with the sugar, vanilla, and egg yolk until evenly blended.
Pour half the brownie mixture into the pan. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie mixture and cream cheese mixture. Use the blade of a table knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.
Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick inserted into the center comes out with several moist, fudgy crumbs adhered to it. About 50 or 60 minutes.
Cool the brownies in the pan on a wire rack for 5 minutes. Remove from the pan with the parchment and cool to room temp on the wire rack. Refridgerate until chilled - like 3 hours.
Frost with your favorite frosting (optional).