Friday, August 19, 2016

Oh, I Just Love Brownies!


I've mentioned before that one of my favorite desserts ever is a warm brownie topped with vanilla ice cream and chocolate sauce. Simple, but soooo delicious. I love how easy brownies are to make, but how gooey and delicious they are. Besides the brownies I am posting today, be sure to check out these other wonderful brownies we have posted in the past: S'more Brownies, Speedy Brownies (one of my tried and true, go-to favorites that I have posted in this post as well), Baker's One Bowl Brownies (also posted in this post), Mexican Brownies, Zucchini Brownies, Guilt-Free Brownies (with a secret ingredient--okay, here's the secret, it's prune baby food), Brownies+Oreos+Blondies, Cookie Dough Brownies, and Triple Fudge Brownies (with only 3 ingredients!).

Oh, and does your recipe call for unsweetened or semi-sweet chocolate when you only have cocoa powder on hand? Well, then THIS is the recipe for you. You can turn your cocoa powder into unsweetened or semi-sweet chocolate. Yay!

Oh, and while I am a brunette, I haven't left out the blondies.


Baker's One Bowl Brownies


1 pkg. (4 oz) Baker's Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped pecans, optional


Heat oven to 350 degrees F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on high 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans, if using. Mix well. Pour into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Kraft Kitchens Tip:

Cake-Like Brownies: Prepare as directed, stirring in 1/2 cup milk along with the eggs and vanilla, and increasing the flour to 1 1/2 cups.

Source: Kraft recipe. You can find it here.

Notes: These are so good and fudgy. I always skip the nuts because of my son's tree nut allergy.

Baker's One Bowl Chocolate Frosting


1 pkg. (4 oz) Baker's Unsweetened Chocolate
1 pkg. (16 oz) powdered sugar
1/2 cup butter or margarine, softened
2 tsp. vanilla
1/3 cup milk


Microwave chocolate in large microwaveable bowl on high 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes.

Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.

Kraft Kitchens Tips: Recipe makes enough to frost tops and sides of 2 (8- or 9-inch) cake layers, top and sides of 13x9-inch cake, tops of 3 (8- or 9-inch) cake layers or tops of 2 cupcakes.

If frosting becomes too thick, beat in additional milk, 1 tsp. at a time, until frosting is of desired spreading consistency.

Source: Kraft recipe. You can find it here.

Notes: I don't have a picture of this because I don't usually frost my brownies, but this is a good, tasty, and reliable chocolate frosting recipe.


Speedy Brownies


2 cups sugar
1 3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 eggs
1 cup canola oil
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips


In a large bowl, beat the first seven ingredients. Pour into a greased 13 x 9-inch baking pan. Sprinkle with chocolate chips.

Bake at 350 degrees F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

Yield: about 3 dozen.

Nutrition information: 1 serving equals 155 calories.

Source: Taste of Home. You can find it here.

Notes: I always laugh when recipes like this give you a yield of 3 dozen. Seriously? How small do they think I cut my brownies?


 Above: Sometimes I use mini semi-sweet chocolate chips, sometimes I use regular semi-sweet chocolate chips, and sometimes I use milk chocolate chips for these brownies. They are fantastic no matter what. (The picture at the top of this recipe is with mini semi-sweet chocolate chips and this one is with milk chocolate chips).

Best Brownies


1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder


3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar


Preheat oven to 350 degrees F. Grease and flour an 8-inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To make frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Source:, submitted by Angie. You can find it here.

Notes: I didn't frost mine, but these were really delicious. 


So Good Brownies


4 (1-oz) unsweetened chocolate baking squared
3/4 cup butter
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract 
1/8 teaspoon salt


Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate squares and butter in a large microwave-safe bowl on high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.

Pour mixture into prepared pan.

Bake at 350 degrees F. for 40 to 44 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

Source: Southern Living, found on MyRecipes. You can find it here.

Notes: You will notice the similarities to the Baker's One Bowl Brownies, with a few slight differences as well as some stir-in and topping suggestions (which I did not include here, as I did not use them). So, be sure to check out the link to see if any of the stir-ins or topping ideas are something you would like to try. The recipe says, "Our users rave over this fudgy brownie recipe. This is our adaptation of a recipe many of our foodies use from Baker's Chocolate. Bonus? All the variations, like Peanut Butter Streusel Brownies, Candy-and-Pretzel Brownies, and Toasted Coconut-Cashew Brownies, mean you can make these time after time and create something new and delicious with each pan."

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