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Brownie Bonanza! (page 2)



Sensational Brownies and More Chocolate Gifts at

"Hulan found things she wanted to eat, American delicacies, also sent by missionaries from far away. I can admit this: I was curious to try them too,
these foods that had to be sent such a dangerous long ways. So I tried them
all, three kinds of taste. The first was a soft dumpling, named for its color,
brownie - so sweet it made my teeth ache."

~ Amy Tan, in 'The Kitchen God's Wife'

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It has occurred to me recently that I have a ridiculous number of brownie
recipes. Really. How many variations could there possibly be? No matter
how hard I try, I just can't seem to ignore one! Most of them have their
particular virtues, but for my calories, this  is the one I count on for a
basic indescribably delectable classic brownie. How I would love to give
credit to the originator of this recipe, but the truth is I have no idea how
it made its way into my files. I've had it for a very, very long time... who
knows from whence it came. If it's your original recipe, please let me
know. I'd be delighted to give you credit! (MG)

Perfect Brownies

6 ounces unsweetened chocolate
1 1/2 sticks unsalted butter (3/4 cup)
4 eggs
2 tablespoons (yes, tablespoons!)
vanilla extract
1/2 teaspoon salt
1 3/4 cups white sugar
1 cup (packed) brown sugar
1 1/2 cups flour
1 1/2 cups chopped nuts
(We prefer pecans.)

(I love the fact that this recipe calls for a 9-by-13-inch baking dish rather
than 8-by-8!) Butter the baking dish well and preheat the oven to 350
degrees F.
In a heavy saucepan combine the chocolate and butter and melt them
over low heat, stirring. Allow this mixture to cool to room temperature. Meanwhile, combine the eggs, vanilla, salt, white sugar and brown sugar in
a large bowl. Using an electric mixer, beat this mixture well, until it is very smooth. Then mix in the cooled chocolate mixture, but do not beat. Stir in
the flour until the batter is just combined. Do not beat. Stir in the chopped
nuts. Spread the batter into the buttered pan and bake about 25 minutes.
Allow to cool and cut into squares. YUM!

...but don't stop here!


Rich Fudge Brownies
Gourmet Archives

4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1/4 teaspoon salt
1 1/2 cups chopped walnuts

In a small heavy saucepan melt chocolate and 1/2 cup (1 stick) butter over low heat, stirring until mixture is smooth. Let mixture cool completely. In a large bowl with electric mixer cream together the remaining 1/2 cup (1 stick) butter and sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and chocolate mixture. Add flour and salt, stirring until mixture is blended well. Stir in the nuts. Pour the batter into a buttered and floured 13x9x2-inch baking pan, smoothing the top. Bake 30 to 40 minutes at 350 degrees F. Let brownies cool completely before cutting.


Lee Bailey's White Chocolate Brownie with
Chocolate Sauce and Vanilla Ice Cream

Lee Bailey's New Orleans (with Ella Brennan)

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"You could salve your conscience by leaving off either
the chocolate sauce or the ice cream."

7 tablespoons unsalted butter
8 ounces white chocolate, half chopped
fine and half chopped coarse
2 eggs
Pinch of salt
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 cup flour
4 ounces bittersweet chocolate,
chopped coarse
Chocolate Sauce (recipe follows)

Preheat oven to 350 degrees F. and lightly grease an 8-inch square baking pan. Line with foil and butter the foil. Set aside. Melt the butter over low
heat in a small heavy saucepan. Sprinkle in the finely chopped white choc- olate. Do not stir. Set aside.
With a hand mixer at high speed, beat eggs and salt until frothy. Continue
to beat while adding the sugar. Beat for 2 minutes. Stir in the chocolate-
butter mixture, vanilla, and flour, mixing until smooth. Fold in the remain-
ing white and the bittersweet chocolate, and spread in the prepared pan.
Bake for 35 minutes. Allow to cool on a rack. Serve each slice on a slick
of chocolate sauce, topped with a scoop of vanilla ice cream.
Serves 9 to 12.

Chocolate Sauce:
1/2 cup heavy cream
3 tablespoons unsalted butter, cut into bits
1/3 cup granulated sugar
1/3 cup dark brown sugar
Pinch of salt
1/2 cup sifted unsweetened cocoa powder
1/4 cup strong coffee (optional)

Place cream and butter in a large heavy saucepan and heat over a
moderate flame, stirring, until butter melts and cream just begins to
boil. Add the sugars and salt and stir to dissolve. Reduce the heat
and thin with coffee if desired.


German Chocolate
Cream Cheese Brownies

4 ounces German's sweet chocolate
3 tablespoons butter
3 ounces cream cheese, softened
2 tablespoons butter
1/4 cup sugar
3 eggs
1 tablespoon flour
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup flour
1/2 cup chopped nuts

Melt chocolate and 3 tablespoons butter over low heat, stirring until
smooth; cool. Combine cream cheese and 2 tablespoons butter; cream mixture until smooth. Gradually add 1/4 cup sugar, creaming till fluffy.
Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla.
In another bowl, beat remaining 2 eggs until light-colored. Gradually add
3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2
cup flour. Blend in chocolate mixture, remaining vanilla and nuts. Spread
half of chocolate batter in greased 8-inch square baking pan. Spoon the
light batter as evenly as possible over the chocolate batter. Spoon the remaining chocolate batter on top. Zigzag a knife through the batter to produce a
marbleized effect. Bake at 350 degrees F. about 40 minutes,
or until done.


Blonde Brownies
(Bayou Cuisine - Mrs. C. P. Hester, McComb, MS)

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1 1/2 sticks butter
1 box [1 pound] light brown sugar
3 eggs, beaten
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts
1 package  chocolate drops [12 ounces]

Melt butter in saucepan. Stir in sugar. Cool slightly. Add eggs, then sifted
dry ingredients. Mix well. Add remaining ingredients. Bake at 350 degrees
F. in greased long pan or two 8-inch square pans, for 30-35 minutes.
Yield 24 pieces. Do not overcook.


Michele's Coffeehouse
Cappuccino Brownies

2 cups firmly packed light brown sugar
2 eggs, room temperature
 3 cups sifted all-purpose flour
1 cup (2 sticks) butter
1 cup strong hot coffee
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cocoa powder
1 cup chopped pecans, walnuts or almonds
2 cups white chocolate chips

1/2 cup (1 stick) butter, softened
1 pound confectioner's sugar
4 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
2 tablespoons heavy cream
2 tablespoons brewed coffee
1 teaspoon vanilla extract

Heat oven to 350 degrees F. In a large mixing bowl place, in this order without stirring, brown sugar, eggs, flour, shortening or butter, coffee,
vanilla, cinnamon, baking powder, baking soda, salt and cocoa powder.
Beat at low speed until lightly mixed, then at medium speed for about
30 seconds. Stir in chopped nuts and white chocolate chips until blended.
Spread batter evenly in a well-greased jelly-roll pan (15 1/2-by-10 1/2-
by-1-inch) and bake for about 30 minutes, or until springy to the touch.
Do not overbake.

Meanwhile, prepare the icing
: Cream butter until smooth. Sift confectioner's sugar, cocoa, and cinnamon into a small mixing bowl.
Combine the cream and brewed coffee. To the creamed butter add confectioner's sugar alternately with the cream, beating to combine.
Add vanilla and stir to combine. Continue beating only until the icing
is of a good spreading consistency.
When brownies are done, remove them from the oven and cool for 10 minutes on a wire rack. Spread the icing evenly on top. Cool to room temperature, then cut into bars. Garnish with melted white chocolate
in an abstract decorative pattern, if desired.


Chocolate Peanut Butter Swirl Brownies
Gourmet's America
The Editors of Gourmet, 1994, Conde Nast Books, Random House

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4 ounces unsweetened chocolate
6 tablespoons unsalted butter
6 large eggs

2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour
2/3 cup semisweet chocolate chips
3/4 cup smooth peanut butter
1/4 cup confectioner's sugar

Preheat the oven to 350 degrees F.
Butter and flour a 13-by-9-inch baking pan. In a metal bowl set over simmering water melt the unsweetened chocolate with the butter, stirring,
and let it cool.
In a bowl with an electric mixer beat 4 of the eggs with the granulated
sugar, vanilla, and salt until the mixture is thick and pale. Stir in the
chocolate mixture until it is just combined. Add the flour and chocolate
chips, stirring until the batter is just combined. Spread the batter in the
prepared baking pan.
In a small bowl with the electric mixer cream together the peanut butter
and the confectioner's sugar, add the remaining 2 eggs and 1 tablespoon
water, and beat the mixture until it is smooth. Drop the mixture by heaping
tablespoons on the brownie mixture, pull the back of a spoon through the
peanut butter mixture to swirl the mixtures, and bake the brownies in the
middle of the oven for 30 to 35 minutes, or until they spring back when touched lightly. Let the brownies cool completely in the pan on a rack
and cut them into squares.


Iced Espresso Brownies
Chocolatier Feb/Mar 1996

Espresso Brownies:
7 ounces Swiss dark chocolate, such as
Lindt Excellence, coarsely chopped
10 tablespoons (1 stick plus 2 tablespoons)
unsalted butter, softened
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened alkalized cocoa powder,
such as Hershey's European Style, or Droste
2 teaspoons instant espresso powder,
such as Medaglia d'Oro
Pinch of salt
6 large eggs, room temperature
1 1/2 cups granulated sugar

Chocolate Kahl˙a Icing:
4 ounces bittersweet chocolate,
coarsely chopped
2 ounces unsweetened chocolate,
coarsely chopped
1/4 cup light corn syrup
4 tablespoons (1/2 stick) unsalted
butter, softened
2 tablespoon Kahl˙a liqueur
1 teaspoon vanilla extract
3 cups confectioner's sugar

1 cup confectioner's sugar

3 ounces white chocolate, melted
Fresh raspberries, Decors

Make the espresso brownies:
1. Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 15 1/2-by-10 1/2-inch jelly roll pan with aluminum foil so that
the foil extends 2 inches beyond the two short sides of the pan. Fold
the overhang underneath the pan. Butter the bottom and sides of the
foil-lined pan.
2. In the top of a double boiler set over hot, not simmering, water, melt
the chocolate with the butter, stirring frequently until smooth. Remove
the top part of the double boiler from the bottom. Transfer the melted chocolate mixture to a small bowl; stir in the vanilla extract. Let the
chocolate mixture cool for 10 to 15 minutes, until tepid.
3. Meanwhile, sift together the flour, cocoa, espresso powder and salt
and set aside.
4. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire
whip attachment, beat the eggs at high speed until frothy. While con-
tinuing to beat, add the sugar in a steady stream. Continue beating 3 to
5 minutes, or until the mixture is pale yellow and forms a thin ribbon
when the wire whip is lifted. Add the chocolate mixture and mix until
blended. Using a rubber spatula, scrape down the side of the bowl.
With a rubber spatula or a large balloon whisk, gently fold the sifted
flour mixture into the egg mixture one-third at a time, until just
5. Scrape the batter into the prepared pan and smooth the top with a
rubber spatula. Bake the brownies for 20 to 25 minutes, or until a
toothpick inserted 2 inches away from the center comes out with a
few moist crumbs clinging to it. Do not overbake the brownies.
6. Cool the brownies in the pan set on a wire rack for 20 minutes. In-
vert brownies onto a cutting board lined with parchment paper.
Remove the pan and carefully peel off the foil. Place the cutting
board in the freezer and freeze the brownies for 45 minutes.

Make the Kahl˙a icing:
7. Meanwhile, melt the chocolates. Transfer the melted chocolate to a
large bowl and set aside.
8. In a medium saucepan, combine the heavy cream, corn syrup and
butter. Cook over medium-low heat, stirring constantly with a wooden
spoon, until the butter melts and the mixture comes to a boil.
9. Remove the pan from the heat; stir in the Kahl˙a and vanilla extract.
Sift the confectioner's sugar over the mixture; using a wire whisk,
blend in the sugar until smooth. Stir the cream mixture into the choc-
olate mixture, whisking until the mixture is homogeneous. Cover the
surface of the chocolate Kahl˙a icing with plastic wrap and set aside
at room temperature.

Assemble and ice the brownies:
10. Remove the cutting board from the freezer. Place the confectioner's
sugar in a tall plastic container. Dip various shaped jelly cutters into
the confectioner's sugar, coating the entire inside of the cutter; tap
out the excess on the insides of the container. Cut out 45 pairs of
espresso brownies, dipping and tapping before each cut. (If the
design points of the cutters become clogged with brownie, use a
toothpick to dislodge.) Discard or snack on the brownie trimmings.
11. Stack each pair of brownies crust-side-down. Remove one heaping tablespoon of the chocolate Kahl˙a icing and place it in a small cup.
Using a small artist's paintbrush, spread some of the icing, acting as a
glue, between pairs, so that they stick together, to form two layers.
12. Arrange the stacked brownies on a wire rack and place the rack in
the freezer for 5 minutes.
13. Remove the wire rack from the freezer. Set the wire rack over a
baking sheet to catch the excess icing. Using a small ladle, ladle
the icing over the top of each brownie, and using a small metal
offset spatula, smooth the icing around the sides. Put the wire
rack with the iced espresso brownies in the freezer and freeze
for 45 minutes, or until the icing is set. Decorate the tops of the
brownies with melted white chocolate, raspberries, and/or decors.
[Illustration in magazine] Store the iced espresso brownies in an
airtight container in the refrigerator for up to 5 days.
Yield: Approximately 45 brownies.

Back to Brownie Bonanza pg 1

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Mints (Maida Heatter)

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White Chocolate and Macadamia Nut Brownies
with Hot Fudge Sauce


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