Key Lime Brownies

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Key Lime Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Graham Layer:

10 oz. graham crackers

pinch of salt

6 tablespoons packed brown sugar

8 tablespoons butter, melted

 

Key Lime Layer:

I used regular limes for this because of the accessibility.

4 oz. cream cheese, room temperature

zest from 10 limes

2(14oz.) cans sweetened condensed milk

2 egg yolks

1 cup lime juice

 

Chocolate Layer:

1 cup heavy cream

3/4 cup granulated sugar

1 lb. chopped chocolate

Brownie Layer:

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 10 minutes. The brownie base will not be fully cooked but slightly set. While brownies are baking prepare the graham layer. Evenly sprinkle the graham crumbs over the par cooked brownie layer. Press down slightly. Bake for another 15 minutes.

Graham Layer:

In the bowl of a food processor, pulse the crackers and sugar until crumbly. Stir in the melted butter.

Key Lime Layer:

Make lime layer while graham brownie layers bake together.

Place all the ingredients in thew bowl of a food processor and blend until combined. Pour evenly over the graham layer and return to oven and bake for about 20-25 minutes or just until sides begin to pull away from edge of pan. Remove from oven and allow to cool completely.

Chocolate Layer:

Heat the cream and sugar until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and stir until combined. Evenly spread over the lime layer and refrigerate until firm before cutting .

 

 

Coconut Macadamia Nut Brownies

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Coconut Macadamia Nut Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Coconut Macadamia Layer:

1/2 cup packed brown sugar

1 1/2 oz. all-purpose flour

2/3 cup light corn syrup

1 1/2 oz. butter

1 1/2 teaspoons pure vanilla extract

2 eggs, room temperature

1 1/2 cups chopped salted macadamia nuts

1/3 cup sweetened flaked coconut

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

Brownie Layer:

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 20  minutes. The brownie base will not be fully cooked but slightly set. While brownie base is baking make the coconut macadamia nut topping.

Coconut Macadamia Nut Layer:

In a mixing bowl combine the brown sugar and flour. Whisk until there are no more lumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended. Add the eggs and whisk until combined. Stir in the nuts and coconut. Spread mixture carefully over the top of the par-baked brownie layer. Place the brownies back in the oven and continue to bake for about 20-30 minutes or until golden. Remove from the oven and allow to completely cool in the pan before cutting.

Olive Oil Amaretto Brownies

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1 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup plus 1 tablespoon extra virgin olive oil

3 oz. unsweetened chocolate, melted and cooled

3 eggs

2 cups sugar

6 tablespoons Amaretto

1 cup toasted sliced almonds

Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment paper and spray with cooking spray.

Beat the eggs and sugar together until light.

Add olive oil, cooled melted chocolate, and 4 tablespoons amaretto  to the egg mixture. Mix well.

In a bowl whisk together the flour, baking powder, and salt. Add the flour mixture to the chocolate/egg mixture and blend just to combine. Stir in nuts. Pour into prepared pan and bake for about 30 minutes or until top springs back when lightly touched and sides just begin to pull away from sides. Remove and allow to cool. Brush the top of brownies with the remaining amaretto. Slice into 8-16 pieces.

Bouchons (Chocolate Corks)

Bouchons (Chocolate Corks)

They are like bite size brownies

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4 eggs, room temperature

3/4 cup plus 2 tablespoons sugar

3/4 cup plus 1 tablespoon butter, softened

1/2 cup plus 1 tablespoon unsweetened cocoa powder

1 1/3 cups flour

2/3 cup semisweet mini chocolate chips

Preheat the oven to 375 degrees.

Butter a muffin tin with 12 holes measuring 2 3/4 inch dia.

In a large mixing bowl, whisk eggs and sugar together until blended. Add butter and cocoa and whisk until well blended and smooth. Add flour and whisk until nearly blended. Stir in chocolate chips until blended.

Scoop batter into tin, filling 3/4 full. Bake 15-18 minutes or until cakes are brown and set and a toothpick inserted into center comes out somewhat moist. Cool in pan briefly on wire rack; then gently unmold and cool cakes completely.

Chocoholic Brownies

Chocoholic Brownies

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1 lb. butter

1lb. 12 oz. semisweet chocolate , chopped

6 oz. unsweetened chocolate

6 eggs

2 tablespoons instant espresso

2 tablespoon vanilla

2 1/4 cups sugar

1 1/4 cups flour

1 tablespoon baking powder

1 tsp salt

3 cups walnuts, toasted and chopped

Preheat oven to 350 degrees. 12 x18x2 baking pan lined with parchment , buttered and floured with cocoa powder.

Melt the butter , 1lb chopped chocolate and unsweetened chocolate over a double boiler. Allow to cool slightly. In a large bowl stir together the eggs, espresso, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, whisk together the flour, baking powder and salt. Add to the chocolate mixture. Toss the walnuts and remaining chopped chocolate in 1/4 cup flour and stir into batter. Pour into prepared baking sheet. Bake 20 minutes, then give the brownies a good rap on the counter to release any air and return to oven. Bake for about 15 minutes or until tooth pick inserted into the center comes out clean. Do not over bake. Allow to cool and refrigerate overnight before cutting into squares.

If you really want to guild the lily, frost the brownies with ganache.

Ganache

2 cups chopped bittersweet chocolate, chopped

2 cups heavy cream

Place the chopped chocolate into a large bowl. Heat the heavy cream to just simmer and pour hot cream over the chocolate. Stir until combined well , thick and glossy.

Pour this over unsliced brownies. Place back in the refrigerate until the ganache firms up enough to cut brownies into squares.

Pumpkin Brownies with White Chocolate Cream Cheese Frosting

Pumpkin Brownies with White Chocolate Cream Cheese Frosting

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Brownie Batter:

1 1/2 cups packed brown sugar

1 cup butter, room temperature

2 tsp. vanilla

2 eggs

2 2/3 cup flour

2 cups solid pack canned pumpkin

4 tsp. pumpkin pie spice

2 tsp. baking powder

1- 8oz package Heath toffee baking bits, divided. 1 cup for the batter , remaining for garnish over the frosting.

1-11oz. package white chocolate chips, divided. 5 oz. for batter and 6 oz for frosting

White Chocolate Cream Cheese Frosting:

3-4 tablespoons heavy cream

6 oz. white chocolate, melted

8oz. cream cheese, room temperature

2/3 cup powdered sugar

Remaining Heath toffee bits for garnish

Preheat oven to 350 degrees. Line a 9×13 pan with foil and grease. Set aside.

Cream the butter, sugar and vanilla together until well combined. Add the eggs one at a time, mixing well with each addition. Blend in pumpkin. Stir in the flour, baking powder, salt and pumpkin pie spice. Stir in white chocolate chips and Heath toffee bits. Spread evenly in prepared pan. Bake for 40-45 minutes or until a tooth pick comes out clean when inserted in the center. Remove from oven and cool completely. Mean while prepare the frosting. Combine the cream cheese and melted chocolate until well mixed together. Blend in the powdered sugar and the heavy cream. Spread on cooled brownies and top with remaining Heath toffee bits.

Marbled Chocolate-Pumpkin Brownies

Marbled Chocolate-Pumpkin Brownies

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1/2 cup butter

6 oz. bittersweet chocolate

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. pumpkin pie spice

1 cup sugar

1/2 cup packed brown sugar

4 eggs

2 tsp. vanilla extract

1- 15 oz. can pumpkin puree

1/4 cup vegetable oil

Preheat oven to 350 degrees. Grease and line a 9 inch square pan with parchment paper.

Melt the butter and the chocolate over a double boiler. Set aside.

Combine the flour , baking powder, salt and pie spice in a bowl, whisk; set aside.

Beat the sugars , vanilla and eggs until smooth. Blend in the flour. Divide batter in half into two bowls. Add the melted chocolate mixture to one bowl and combine. Add the pumpkin puree and oil to the other and combine.

Pour the chocolate batter into the prepared pan. Pour the pumpkin batter over the top of the chocolate batter.  Using a knife create large swirls without over mixing.

Bake for 45 minutes or until set. Remove from oven and allow to cool at least a hour before cutting into squares.

Belgian White Chocolate Brownies

Belgian White Chocolate Brownies

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Brownie:

1 lb. quality Belgian White Chocolate, finely chopped

1 cup plus 6 tablespoons butter

2 eggs

1 1/4 cups super fine sugar

1 tsp. pure vanilla extract

1 vanilla bean, scraped of seeds

1 3/4 cup flour

1/4 tsp. salt

Ganache:

1 lb. quality Belgian White Chocolate, finely chopped

1 cup heavy cream

Grease and line with parchment a 12x8x2 inch pan. Preheat oven to 350 degrees.

Put the chocolate in a large bowl. Melt the butter until it just begin to boil. Pour melted butter over finely chopped chocolate and stir until chocolate is completely melted.

Put the eggs , sugar, vanilla extract and vanilla seeds in a bowl and whisk to combine. Whisk into the melted chocolate until combined. Fold in the flour and salt. Pour into prepared pan and spread evenly. Bake for about 30-35 minutes until top is golden brown. The center will still be gooey. Remove from oven and allow to set on rack for 1 hour. Meanwhile, prepare the white chocolate ganache.

For the ganache, warm the heavy cream just until it begins to boil. Pour over finely chopped chocolate and stir until well combined and all the chocolate is melted. Pour over warm brownies. Place in refrigerator until firm. 3 hours to overnight. Cut into 12 pieces.

A chocoholics dream would be Turtle Fudge Brownies

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Brownie Base:

5 oz. unsweetened chocolate, melted

3/4 cup butter, softened

1 3/4 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup finely chopped, toasted Pecans

Caramel Layer:

1 1/2 lbs. caramels

1/2 tsp. salt

1 tsp. vanilla

6 tablespoons heavy cream

1 cup finely chopped, toasted Pecans

Fudge Layer:

1 lb. quality semisweet chocolate, chopped

1 cup heavy cream

3/4 cup sugar

1 cup finely chopped , toasted Pecans

Preheat the oven to 350 degrees.  Line with foil and grease a 9x13x2 pan. Leave enough foil over the edge to act as handles.

In a large bowl, combine the melted chocolate and butter with a spatula; mix until smooth. Stir in the sugar until well blended.  Lightly beat the eggs and vanilla together and mix well into the chocolate mixture. Mix in the flour and the nuts. Pour into prepared pan and spread out evenly.

Bake for about 30-40 minutes, or until edges appear set. The center will still be soft. Do not over-bake. Cool completely.

Meanwhile prepare the caramel layer; in a microwave safe bowl add the caramels, cream, salt and vanilla. Microwave in 30 second increments until the mixture can be stirred smooth.  Stir in the nuts. Pour over the top of the cooled brownies and spread out evenly. Allow to set up.

Meanwhile make the fudge layer. Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan add the cream and sugar. Bring to a boil, stirring constantly until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and allow to set for about a minute. Stir until smooth. Pour over set caramel layer and spread out evenly. Sprinkle the toasted nuts over the top and lightly press into fudge layer.

Place in refrigerator until set. Cut into squares.

Almond Truffle Brownies

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Brownie Base:

2 3/4 cups sliced toasted almonds

2 tablespoons butter, melted

Brownie:

1/2 lb. butter

1 lb. semisweet chocolate, chopped

4 eggs

6 egg yolks

1 cup granulated sugar

Almond Icing:

1 1/2 cups sliced toasted almonds

1/2 lb. butter

3 cups powdered sugar

1 tsp. vanilla

Preheat oven to 325 degrees. Line and grease a 9×13 inch pan with foil, leaving enough foil over the edge to use as handle later on.

Brownie Base:

Place the toasted almonds in a bowl of a food processor fitted with a metal blade.  Process for  about 10 seconds; set aside.

Melt the butter in a bowl and stir in the ground nuts; stir nuts until well combined. Place in prepared pan and press evenly into the bottom; set aside.

Brownie:

Place the chopped chocolate and butter in a heatproof bowl. Place bowl over 1 inch of simmering water and melt the butter and chocolate; set aside. In a bowl of a stand mixer fitted with a paddle attachment beat the eggs, egg yolks, and sugar on medium speed for 4 minutes. Scrape down bowl and beat on high for another 3 minutes until thick and lemon colored. With mixer on low, pour in melted chocolate. Blend until just combined and remove from mixer. Stir by hand with spatula until completely combined. Pour over the nut base. Bake for about 45 minutes until toothpick inserted in the center comes out almost clean. There should be a little batter on the toothpick. Remove from oven and allow to cool at least 1 hour at room temperature.

Almond Icing:

Place the nuts in a bowl of a food processor and process for 10 seconds; set aside.

In a bowl of a stand mixer cream the butter. Add the powdered sugar, vanilla and nuts. Blend until well combined. Spread over the top of the cooled brownie. Cut into 24 squares. Store in refrigerator.