Tag Archives: brownies

Chocolate Recipes

An Excellent Brownie!

This was adapted from a recipe in Rosie’s All-Butter Fresh Cream Sugar-Packed Baking Book. What works in Boston, doesn’t always work the same way in Colorado! The nuts and chocolate chips are optional. If you are going to ice the brownies, you may want to skip the chips.

4 ounces unsweetened chocolate
1 stick butter, softened
1 1/4 cup sugar
1/2 teaspoon vanilla
3 eggs, at room temperature
3/4 cup plus 1 Tablespoon flour
1/2 cup chopped walnuts
1/4 cup chocolate chips

Preheat oven to 325 degrees. Line a 9″ pan with parchment paper or aluminum foil, leaving extra so you can lift brownies out of pan. Grease.

Melt chocolate and butter in heavy saucepan or double boiler, over low heat.  Stir in sugar until it is dissolved. Add the vanilla, then add the eggs one at a time. Make sure it is well blended.

Add the flour. Make sure you scrape all the way to the bottom of the pan. Stir in the nuts and chocolate chips.

Spread batter evenly in the pan. Bake for 25 – 30 minutes or until a toothpick comes out with a moist crumb.

Cool on wire rack for one hour before cutting.


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Christmas Cookies – Day 12

S’mores Brownies

3/4 Cup finely crushed graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter
Brownie Layer:
1/2 Cup butter, softened
2 ounces unsweetened chocolate
1 Cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 Cup all-purpose flour
1/2 cup chocolate chips
1 1/2 cups mini marshmallows

Heat oven to 350 degrees. Line 8 inch square pan with aluminum foil and grease.
Base- Mix base ingredients together and press in the bottom of the prepared pan.
Brownie layer – Melt butter and unsweetened chocolate. Stir in sugar, then eggs and vanilla, until well blended. Add flour. Spread evenly over crumb mixture. Bake for 22 to 25 minutes until toothpick inserted in center comes out with a moist crumb. Sprinkle chocolate chips over warm brownie. When they melt, spread evenly.
Topping – While brownie is still warm, sprinkle with marshmallows. Broil 20 to 30 seconds until golden brown. Cool in pan on wire rack.
Use a slightly oiled knife (or spray with cooking spray) to cut so the marshmallows don’t stick

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