Best Whatever Floats Your Boat Brownies Recipes

"WHATEVER FLOATS YOUR BOAT" BROWNIES!

These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

Provided by Karen..

Time 35m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)
1 -2 cup raisins
1 -2 cup chopped maraschino cherry
1 -2 cup chopped nuts
1 -2 cup M&M'
1 -2 cup Reese's pieces
1 -2 cup miniature marshmallow

Steps:

Preheat oven to 350°F.
Grease an 8 inch square pan or line with foil.
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
Fold in "WHATEVER FLOATS YOUR BOAT"!
Spread in pan and bake for approximately 25 minutes.
DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares.
For vegetarian omit the marshmallows.
For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

HEALTHIER "WHATEVER FLOATS YOUR BOAT" BROWNIES

Healthier

This is a healthier variation of Karen=^..^='s "Whatever Floats Your Boat Brownies (Recipe #32204). I also tripled the batch for a large crowd. These were a real hit!

Provided by Chef J Rae

Categories Bar Cookie

Time 35m

Yield 48 brownies (16 per pan, 3 pans), 48 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup coconut oil, melted
1/4 cup butter, melted
1 1/2 cups cocoa powder
3/4 cup honey
3/4 cup maple syrup
1/4 teaspoon stevia, powdered
6 eggs
2 tablespoons vanilla
1/2 cup ground flax seeds
2 -2 1/2 cups flour
1/2 teaspoon salt
1 1/2 cups chocolate chips (or your food of choice)

Steps:

Preheat oven to 350°F and grease three 8x8 pans.
In a bowl mix the coconut oil, butter and cocoa powder.
Add the honey, maple syrup and stevia and mix well.
Blend in the eggs one at a time.
Add the vanilla, flax, flour and salt (don't overmix).
Fold in the chocolate chips or your item of choice.
Spread the mixture evenly into your pans and bake them for 25 minutes. Don't overbake them!
Remove from the oven when tester (toothpick or knife tip) comes out with moist crumbs on it.
Let the pans cool completely before cutting the brownies into squares.

" WHATEVER FLOATS YOUR BOAT" BROWNIES! RECIPE - (5/5)

Provided by Totlxtc

Number Of Ingredients 15

Ingredients

01/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
WHATEVER FLOATS YOUR BOAT
1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or
1 -2 cup raisins or
1 -2 cup choppedmaraschino cherries or
1 -2 cup choppednuts or
1 -2 cup M&M's or
1 -2 cup Reese's pieces or
1 -2 cup miniature marshmallow

Steps:

Preheat oven to 350F. 2 Grease an 8 inch square pan or line with foil. 3 In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. 4 Add sugar and mix well. 5 Add eggs one at a time and stir until well combined. 6 Stir in vanilla, flour and salt until you no longer see any flour (do not overmix). 7 Fold in "WHATEVER FLOATS YOUR BOAT"! 8 Spread in pan and bake for approximately 25 minutes. 9 DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean. 10 Cool completely before cutting into squares. 11 For vegetarian omit the marshmallows. 12 For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

WHATEVER FLOATS YOUR BOAT BROWNIES! RECIPE - (4.5/5)

Whatever Floats Your Boat Brownies! Recipe - (4.5/5) image

Provided by carmen-2

Number Of Ingredients 14

Ingredients

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
WHATEVER FLOATS YOUR BOAT ADD INS
1 - 2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)
1 − 2 cup chopped maraschino cherry
1 - 2 cup chopped nuts
1 − 2 cup M&M's
1 − 2 cup Reese's pieces
1 − 2 cup miniature marshmallow

Steps:

These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking! Preheat oven to 350°F. Grease an 8 inch square pan or line with foil. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix). Fold in "WHATEVER FLOATS YOUR BOAT"! Spread in pan and bake for approximately 25 minutes. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean. Cool completely before cutting into squares. For vegetarian omit the marshmallows. For double recipe, bake in 9x12 pan and add 5 minutes to baking time. The recipe and photo is from Food.com, use Hershey's syrup to get the same effect, put it on top of the brownies before baking them.

GLUTEN-FREE "WHATEVER FLOATS YOUR BOAT" BROWNIES!

Gluten-Free

This is a gluten free adaptation of Karen's WFYB Brownies (#32204). Gluten-free flour tends to make baked products drier. These were THE BEST gluten free brownies I've ever had. They're chewy, moist, and fudgy. As per Karen, the recipe doubles just fine - use a 9 x 13 inch pan instead and add a few more minutes of baking.

Provided by Sharski

Categories Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
3 eggs
1 (3 1/2 ounce) package instant chocolate pudding mix (make sure it's gluten-free)
2 teaspoons vanilla
1/2 cup gluten-free flour (I like Tom Sawyer Brand)
1/4 teaspoon salt

Steps:

Preheat oven to 325 degrees Farenheit.
Grease an 8 inch square pan or line with foil.
In a medium bowl, combine melted butter and cocoa. Stir until the cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Add instant chocolate pudding mix and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
Fold in "Whatever Floats Your Boat!".
Spread in pan and bake for 20 minutes.
Turn pan 180 degrees, turn heat up to 350, and bake for 8-10 more minutes. (Cooking time will depend on oven).
DO NOT OVER BAKE - your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares.
For a double recipe, bake in a 9x13 pan and add 5 minutes to the baking time.