Brownie Recipes

Chocolate Mint Brownies Recipe

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 can (16 ounces) chocolate syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 
  FILLING:
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon water
• 1/2 teaspoon mint extract
• 3 drops green food coloring
• 
  TOPPING:
• 1 package (10 ounces) mint chocolate chips
• 1/2 cup plus 1 tablespoon butter, cubed

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
• For filling, in a small bowl, cream butter and confectioners' sugar; add the water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
• For topping, melt chocolate chips and butter. Cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator. Yield: 5-6 dozen.

Chocolate Dipped Brownies Recipe

Ingredients

• 3/4 cup sugar
• 1/3 cup butter, cubed
• 2 tablespoons water
• 4 cups (24 ounces) semisweet chocolate chips, divided
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 tablespoons shortening
• Chopped pecans, jimmies and/or nonpareils, optional

Directions

• In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
• Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars.
• In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container. Yield: 3 dozen.

Fudgy Brownies Recipe

Ingredients

• 1-1/3 cups butter, softened
• 2-2/3 cups sugar
• 4 eggs
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup baking cocoa
• 1/2 teaspoon salt
• Confectioners' sugar, optional

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust with confectioners' sugar if desired. Yield: 2-1/2 dozen.

Blond Butterscotch Brownies Recipe

Ingredients

• 2 cups all-purpose flour
• 2 cups packed brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, melted and cooled
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chunks
• 4 Heath candy bars (1.4 ounces each), coarsely chopped

Directions

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick).
• Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Three-Layer Chocolate Brownies Recipe

Ingredients

• 1 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• 
  FILLING:
• 1/2 cup butter
• 2 ounces semisweet chocolate
• 1 cup sugar
• 2 eggs, lightly beaten
• 1/4 cup 2% milk
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 
  FROSTING:
• 3 tablespoons butter, softened
• 1 ounce unsweetened chocolate, melted
• 1 cup confectioners' sugar
• 1 tablespoon 2% milk
• 3/4 teaspoon vanilla extract

Directions

• In a small bowl, combine the first six ingredients; beat on low speed until blended. Press into a greased 9-in. square baking pan. Bake at 350° for 10 minutes.
• Meanwhile, in a large saucepan over low heat, melt butter and chocolate. Remove from the heat; stir in the sugar, eggs, milk and vanilla. Combine the flour, baking soda and salt; gradually stir into the chocolate mixture until smooth. Pour over crust.
• Bake for 35-40 minutes or until the top springs back when lightly touched. Cool on wire rack.
• In a small bowl, combine the frosting ingredients; beat until smooth. Frost cooled brownies. Yield: 1-1/2 dozen.

Brownie Cups Recipe

Ingredients

• 1 cup butter
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped pecans
• 4 eggs
• 1-1/2 cups sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract

Directions

• In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.
• Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.

Cookie Dough Brownies Recipe

Ingredients

• 4 eggs
• 1 cup canola oil
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts, optional
• 
  FILLING:
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 
  GLAZE:
• 1 cup (6 ounces) semisweet chocolate chips
• 1 tablespoon shortening
• 3/4 cup chopped walnuts

Directions

• In a large bowl, beat the eggs, oil and sugar. Stir in vanilla. Combine flour, cocoa and salt; gradually add to egg mixture. Stir in walnuts if desired.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until brownies test done. Cool completely.
• For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over the brownies; chill until firm.
• For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Yield: 3 dozen.

Chocolate Crunch Brownies Recipe

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 6 tablespoons baking cocoa
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 jar (7 ounces) marshmallow creme
• 1 cup creamy peanut butter
• 2 cups (12 ounces) semisweet chocolate chips
• 3 cups crisp rice cereal

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
• In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in the cereal and toss to coat. Spread over marshmallow layer. Chill before cutting. Store in refrigerator. Yield: 3 dozen.