Taste of Home Brownies & Bars
Page 6
2. Meanwhile, in a small saucepan, combine milk and 1 cup chocolate chips; cook and stir over low heat until smooth and chips are melted. Stir in vanilla.
3. Pour over crust. Sprinkle with walnuts and remaining chocolate chips. Top with coconut and toffee bits. Gently press topping down into chocolate layer. Bake 18-20 minutes longer or until firm. Cool on a wire rack. Cut into bars.
CHOCOLATE STRAWBERRY TRUFFLE BROWNIES
Every summer I make strawberry jam, and one day I decided to add some to a batch of brownies. They were a hit with my family. I also treat the students in my special ed classes to these delectable treats.
—TERESA JANSEN ADVANCE, MO
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PREP: 30 MIN. • BAKE: 30 MIN. + CHILLING • MAKES: ABOUT 2 DOZEN
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1 1/4 cups semisweet chocolate chips
1/2 cup butter, cubed
3/4 cup packed brown sugar
2 large eggs
1 teaspoon instant coffee granules
2 tablespoons water
3/4 cup all-purpose flour
1/2 teaspoon baking powder
TRUFFLE FILLING
1 cup (6 ounces) semisweet chocolate chips
1/4 teaspoon instant coffee granules
8 ounces cream cheese, softened
1/3 cup strawberry jam or preserves
1/4 cup sifted confectioners’ sugar
GLAZE
1/4 cup semisweet chocolate chips
1 teaspoon shortening
1. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and eggs. Stir in chocolate mixture. Dissolve coffee in water; add to chocolate mixture. Combine flour and baking powder; gradually add to batter.
2. Spread evenly in a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool.
3. Meanwhile, for filling, melt chocolate chips and coffee granules; stir until smooth. Set aside.
4. In a small bowl, beat the cream cheese until smooth. Add jam and confectioners’ sugar; mix well. Beat in the melted chocolate until well blended. Spread over brownies.
5. For glaze, in a microwave, melt chocolate and shortening; stir until smooth. Drizzle over filling. Chill at least 1 hour.
RICH CHOCOLATE BROWNIES
I looked high and low for a rich brownie recipe that used cocoa instead of chocolate squares, and this is it. These treats never last more than a day at our house.
—KAREN TRAPP NORTH WEYMOUTH, MA
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 12 SERVINGS
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1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING
3 tablespoons baking cocoa
3 tablespoons butter, melted
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups confectioners’ sugar
1. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well.
2. Pour into a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to the cocoa mixture. Stir in sugar until smooth. Frost brownies.
BIG BATCH
CHOCOLATE MINT TREASURES
I love chocolate and mint together. These bars win rave reviews for taking that winning combination up a notch by using dark, milk and white chocolate.
—SHERRY JOHNSTON GREEN COVE SPRINGS, FL
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PREP: 45 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 4 DOZEN
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FIRST LAYER
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1/8 teaspoon salt
SECOND LAYER
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1 package (7.05 ounces) After Eight thin mints
DRIZZLE
3 ounces bittersweet chocolate, chopped
1 tablespoon butter
2 ounces white baking chocolate
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Chill 15 minutes.
2. Meanwhile, for second layer, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Gently spread over chocolate layer.
3. Bake at 350° for 16-20 minutes, until edges are golden brown. Remove from the oven; top with mints. Bake 1-2 minutes or until mints begin to melt; carefully spread mints evenly over the top. Cool completely.
4. In a microwave, melt the bittersweet chocolate and butter; stir until smooth. Drizzle or spread over bars. Grate white chocolate or make chocolate curls to decorate top. Chill until set. Cut the bars into triangles.
FUDGE-FILLED BARS
I appreciate the ease of baking oat bars on a busy day, and my children love the fudgy filling. With colorful candies on top, the sweet squares are sure to sell at bake sales.
—RENEE ZIMMER GIG HARBOR, WA
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PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 2 1/2 DOZEN
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2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 teaspoon salt
1 cup butter, melted
1 cup chopped pecans
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons shortening
1 cup milk chocolate M&M’s
1. In a large bowl, combine the oats, flour, brown sugar and salt. Add butter and mix until crumbly. Stir in pecans. Set aside 1 1/2 cups for topping. Press the remaining crumb mixture into a greased 13x9-in. baking pan.
2. In a large saucepan, combine the milk, chocolate chips and shortening. Cook and stir over low heat until chips are melted; stir until smooth.
3. Spread over the crust; sprinkle with the reserved crumb mixture. Top with M&M’s. Bake at 350° for 20-25 minutes or until the edges are golden brown.
5 INGREDIENTS BIG BATCH
TRIPLE FUDGE BROWNIES
When you’re in a hurry to make dessert, here’s a “mix of mixes” that’s convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it’s so easy to make.
—DENISE NEBEL WAYLAND, IA
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PREP: 10 MIN. • BAKE: 30 MIN. • MAKES: 4 DOZEN
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1 package (3.9 ounces) instant chocolate pudding mix
1 package chocolate cake mix (regular size)
2 cups (12 ounces) semisweet chocolate chips
Confectioners’ sugar
Vanilla ice cream, optional
1. Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips.
2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 30-35 minutes or until the top springs back when lig
htly touched.
3. Dust with confectioners’ sugar. Serve with ice cream if desired.
TOP TIP
BROWNIES EVEN BETTER
It’s a snap to take a regular pan of brownies from ordinary to extraordinary…even if you rely on a boxed mix. Simply stir a handful of chocolate or butterscotch chips into the batter, or add a little mint extract. If the recipe calls for water, replace some with cooled coffee for a mocha twist.
BIG BATCH
FUDGE-TOPPED BROWNIES
Why have either brownies or fudge when you can have them both in the ultimate chocolate dessert?
—JUDY OLSON WHITECOURT, AB
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PREP: 25 MIN. • BAKE: 25 MIN. + FREEZING • MAKES: ABOUT 10 DOZEN
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1 cup butter
4 ounces unsweetened chocolate, chopped
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
TOPPING
4 1/2 cups sugar
1 can (12 ounces) evaporated milk
1/2 cup butter, cubed
1 package (12 ounces) semisweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 jar (7 ounces) marshmallow creme
2 teaspoons vanilla extract
2 cups chopped walnuts
1. In a heavy saucepan or the microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until the top springs back when lightly touched. Cool on a wire rack while preparing topping.
2. Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly. Remove from the heat. Stir in the chocolate chips, marshmallow creme and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.
TRUFFLE RASPBERRY BROWNIES
Each of these rich, fudgelike brownies is bursting with plump red raspberries and topped with a dreamy bittersweet ganache—perfection!
—AGNES WARD STRATFORD, ON
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PREP: 30 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 1 DOZEN
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6 ounces bittersweet chocolate, chopped
1/2 cup butter, cubed
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
FROSTING
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream
2 tablespoons seedless raspberry jam
1 teaspoon vanilla extract
12 fresh raspberries
1. Preheat the oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; add to the chocolate mixture just until combined. Fold in raspberries.
2. Spread the batter into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form.
4. Cut small hole in corner of a heavy-duty resealable plastic bag; insert a #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars; pipe a rosette in center of each; top with a raspberry. Cover and refrigerate 30 minutes or until set. Refrigerate leftovers.
FUDGE-NUT OATMEAL BARS
When I make these bars for lunches and snacks, they’re gone in a jiffy!
—KIM STOLLER SMITHVILLE, OH
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PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 2 1/2 DOZEN
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1 cup butter, softened
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
FUDGE FILLING
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla extract
1. In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15x10x1-in. baking pan; set aside.
2. For the filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate.
3. Bake at 350° for 20 to 25 minutes. Cool on a wire rack.
PEPPERMINT BROWNIES
My grandmother encouraged me to enter these brownies in our county fair some years ago, and they earned top honors. The colorful crushed mint candy makes them a great treat to serve during the holidays.
—MARCY GREENBLATT REDDING, CA
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PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 2 DOZEN
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3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 1/3 cups all-purpose flour
1 cup baking cocoa
1 teaspoon baking powder
1 teaspoon salt
3/4 cup crushed peppermint candy, divided
GLAZE
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon shortening
1. Line a 13x9-in. baking pan with foil; grease foil and set aside. In a large bowl, beat oil and sugar until blended. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to the oil mixture. Set aside 2 tablespoons peppermint candy for garnish; stir in remaining candy. Spread into prepared pan.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the brownies; sprinkle the glaze with reserved candy.
DOUBLE CHOCOLATE ORANGE BROWNIES
Since we dearly love the pairing of chocolate and orange, my husband suggested I put them together in brownie. These rich treats do our favorite flavor combination proud.
—ELINOR TOWNSEND NORTH GRAFTON, MA
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PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 2 DOZEN
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3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
1 teaspoon orange extract
1 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips
Confectioners’ sugar
1. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture.
; 2. Pour into a greased 13x9-in. baking dish. Sprinkle with the chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake).
3. Cool completely on a wire rack. Cut brownies into squares. Just before serving, sprinkle with the confectioners’ sugar.
FUDGY S’MORES BROWNIES
I combined the classic summertime campfire treat with my favorite brownie recipe to get a dessert that’s sure to wow at your next party. See them on page 40.
—JUDY CUNNINGHAM MAX, ND
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 1 DOZEN
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1 1/3 cups butter, softened
2 2/3 cups sugar
4 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
1 cup Golden Grahams, coarsely crushed
1 3/4 cups miniature marshmallows
4 ounces milk chocolate, chopped