KILLER BROWNIE RECIPES

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MMMMM... BROWNIES RECIPE | ALLRECIPES



MMMMM... Brownies Recipe | Allrecipes image

Best brownies I've ever had!

Provided by cicada77

Categories     Chocolate Brownies

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 16 brownies

Number Of Ingredients 9

½ cup white sugar
2 tablespoons butter
2 tablespoons water
1 ½ cups semisweet chocolate chips
2 eggs
½ teaspoon vanilla extract
⅔ cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
  • In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Nutrition Facts : Calories 140.6 calories, CarbohydrateContent 20.2 g, CholesterolContent 27.1 mg, FatContent 6.8 g, FiberContent 1.1 g, ProteinContent 2 g, SaturatedFatContent 3.9 g, SodiumContent 113.2 mg, SugarContent 14.9 g

KNOCK-YOU-NAKED BROWNIES RECIPE | REE DRUMMOND | FOO…



Knock-You-Naked Brownies Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 3 hours 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 8

1 stick butter, melted, plus more for greasing
All-purpose flour, for dusting
1/3 plus 1/2 cup evaporated milk
One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
1 cup finely chopped pecans
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
  • Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
  • Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
  • While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
  • Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
  • When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
  • It'll work. Guarantee it.

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  • Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan. *Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.
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