Brownies

I just had the best brownie I have ever had. My DD brought it to me from her work. I'm sure it was a bakery brownie and if I can find out the name, I will search for a copy cat recipe. It was almost like chocolate fudge and if it had a cake like texture it would be that of a very good pound cake. Dense would be a good word to describe it.

Based on that little information, does anyone have any ideas?

Taste Of Home's Triple Fudge Brownies

When you're in a hurry to make dessert, here's a "mix of mixes" that's so 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. —Denise Nebel, Wayland, Iowa


INGREDIENTS:

1 package (3.9 ounces) instant chocolate pudding mix
1 package (18-1/4 ounces) chocolate cake mix
2 cups (12 ounces) semisweet chocolate chips
Confectioners' sugar
Vanilla ice cream, optional

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350°F for 30-35 minutes or until the top springs back when lightly touched. Dust with confectioners' sugar. Serve with ice cream if desired.

Yield: 4 dozen.

Taste Of Home's Fudge Brownies

True to their name, these rich frosted bars from Inez Orsburn are BIG on chocolate flavor! "My family has enjoyed this special treat for years," relates this avid baker and cake decorator from DeMotte, Indiana.


INGREDIENTS:

1 1/4 cups butter or margarine, softened
4 cups sugar
8 eggs
2 cups all-purpose flour
1-1/4 cups baking cocoa
1 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped walnuts

ICING:

1/2 cup butter or margarine
1 1/2 squares (1-1/2 ounces) unsweetened chocolate
3 cups confectioners' sugar
* 5 tablespoons milk
* 1 teaspoon vanilla extract
* Additional chopped walnuts, optional

In a mixing bowl, cream butter and sugar. Add eggs. Combine flour, cocoa and salt; add to creamed mixture and mix well. Stir in vanilla and walnuts. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325°F for 40-45 minutes or until brownies test done. Cool for 10 minutes. Meanwhile, for icing, melt the butter and chocolate. Place in a mixing bowl. Add half of the confectioners' sugar; mix well. Add milk, vanilla and remaining sugar and beat until smooth. Spread immediately over warm brownies. Sprinkle with nuts if desired.

Yield: 36 servings.



NUTRITIONAL INFO



Nutrition Facts: One serving (1 each) equals 0 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein.

Blue Ribbon Contest Winner

Taste Of Home's Fudge-Topped Brownies

If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings...or just when you want to treat yourself to the ultimate chocolate dessert. -Judy Olson, Whitecourt, Alberta

Ingredients:

1 cup butter (no substitutes)
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts

Topping Ingredients:

4 1/2 cups sugar
1 can (12 ounces) evaporated milk
1/2 cup butter (no substitutes)
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

In a saucepan over low heat, melt butter and chocolate. Remove from heat. blend in sugar and vanilla. beat in eggs. Combine flour, baking powder and salt; add to chocolate mixture. Stir in nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350°F for 25-30 minutes or until top springs back when lightly touched.

In a heavy saucepan, combine sugar, milk and butter; bring to a boil over medium heat. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat. Stir in chips, creme and vanilla; beat until smooth. Add nuts. Spread over warm brownies. Freeze until firm. Cut into 1-in. squares. Store in the refrigerator.

Yield: about 10 dozen.

Quick Cooking's

Fancy Fudge Brownies

"I'm a true chocolate lover," admits Karen Wisner of Grafton, North Dakota. "To dress up brownies from a boxed mix, I added chips, nuts and mini peanut butter cups before baking, then drizzled them with both a chocolate and a peanut butter icing. They instantly became a family favorite."

Ingredients:

1 package fudge brownie mix (13-inch x 9-inch pan size)
3 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup chopped pecans
1 cup (6 ounces) semisweet chocolate chips
1/2 cup milk chocolate chips 18 miniature peanut butter cups, halved
PEANUT BUTTER DRIZZLE:

2/3 cup confectioners' sugar
2 tablespoons creamy peanut butter
2 tablespoons plus 2 teaspoons water
CHOCOLATE DRIZZLE:

2/3 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons plus 1 to 2 teaspoons water

Place the brownie mix, eggs, oil and water in a bowl. Beat with a spoon until combined. Stir in the pecans and chocolate chips. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Top with peanut butter cups.

Bake at 350°F for 25-30 minutes or until a toothpick inserted near the center comes clean. Cool on a wire rack.

In a small mixing bowl, combine confectioners' sugar, peanut butter and water until smooth; drizzle over brownies. In a bowl, combine confectioners' sugar, cocoa and water until smooth; drizzle over brownies. Let set before cutting.

Yield: 3-1/2 dozen.

Magnolia Bakery Caramel Pecan Brownies

These cakelike brownies combine with a graham cracker crust and crunchy caramel topping to taste almost like candy. You'll be tempted to lick your fingers. Go ahead - we won't tell! ~

Crust:

4 1/2 cups graham cracker crumbs
1 1/2 cups (3 sticks) unsalted butter, melted

Brownie:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
8 ounces unsweetened chocolate
1 1/3 cups (2-2/3 sticks) unsalted butter
8 large eggs, at room temperature
4 cups sugar
4 teaspoons vanilla extract

Topping:
1-1/2 cups coarsely chopped pecans
3/4 cup cold Caramel (see recipe separately)

Preheat oven to 350° F.
To make the crust: In a medium-size bowl, combine the graham cracker crumbs with the melted butter. Press firmly into an ungreased 12x18-inch jelly roll pan.

To make the brownie: In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a medium-size saucepan over low heat, melt the chocolate and the butter, stirring occasionally until smooth. Remove from the heat and cool for 5-10 minutes.

Meanwhile, beat the eggs until light and creamy, about 2-3 minutes. Gradually add the sugar. Add the chocolate mixture and mix well. Add the sifted dry ingredients, beating until well combined. Add the vanilla extract. Pour the batter into the prepared crust. Sprinkle the pecans over the batter. Bake 30-35 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Do not overbake.
When completely cooled, drizzle Caramel over brownies.

Makes 24 (3-inch) brownies

Source: The Magnolia Bakery Cookbook - Susan Appel & Allysa Torey - pg. 52

Caramel

This is alittle tricky, but worth the time and trouble. Be careful when adding the cream to the sugar syrup; it may splatter.

1 cup cold water
3 cups sugar
2 cups heavy cream, at room temperature

In a medium-sized saucepan, combine the water and the sugar. Set over medium-low heat, stirring occasionally, until the sugar dissolves (about 3 minutes), making sure no sugar is sticking to the sides of pan. Increase heat to high and boil without stirring, until the syrup becomes a deep amber color, about 15 minutes.

To prevent syrup from becoming grainy, use a pastry brush dipped in cold water to brush down any sugar crystals sticking to the sides of the pan. Swirl the pan occasionally for even browning. Once the syrup turns deep amber in color, immediately remove from heat.
Slowly and carefully add the cream to the syrup (mixture will bubble vigorously), whisking constantly, until the cream is incorporated. Return the pan to medium-low heat, stirring until sauce is smooth, about 1 minute. Remove from heat and allow to come to room temperature before refrigerating. Can be stored for up to one month in refrigerator.

Makes 3-1/2 cups

Note: Use to drizzle over Caramel Pecan Brownies

Source: The Magnolia Bakery Cookbook - Susan Appel & Allysa Torey - pg. 92

Caramel Fudge Brownies

Ingredients:

8 T. (1 stick) unsalted butter, cut into pieces, plus additional for the pan
4 oz. unsweetened chocolate, chopped
1 C. all-purpose flour
1/2 t. baking powder
1/2 t. salt
2 large eggs
1 1/4 C. granulated sugar
1 t. vanilla extract
16 small chocolate covered caramels or 16 pieces of Rolo candy (3.8-ounce package), halved

Preheat the oven to 325° F. Line an 8-by-8-by-2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan. Lightly butter the paper or foil.

In a heatproof container set over, but not touching, a saucepan of barely simmering water, heat the butter and unsweetened chocolate, stirring constantly, until the mixture is melted and smooth. Remove from the heat; set aside to cool slightly.

In a small bowl, combine the flour, baking powder and salt; set aside.

In a large bowl with an electric mixer on medium speed, beat the eggs and sugar until fluffy and lightened in color, about 1 minute. Add the vanilla and mix until combined. Reduce the speed to low, add the chocolate mixture and mix just until incorporated. Add the flour mixture and mix just until incorporated. The batter should be smooth. Using a spoon, stir in the chocolate-covered caramel pieces. Spread the batter evenly in the prepared pan.

Bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Transfer the pan to a wire rack to cool completely. Using a small knife, loosen the sides of the brownies from the pan. Carefully lift the paper and the whole uncut brownie in 1 piece from the pan. Remove and discard the paper.

Source:thatsmyhome.com

Two kinds of chocolate and cream cheese make these homemade brownies absolutely yummy.

Double Fudge Cream Cheese Brownies

Brownies Ingredients:
1 cup LAND O LAKES® Butter
4 (1-ounce each) squares unsweetened baking chocolate
2 cups granulated sugar
1 1/2 cups all-purpose flour
4 large eggs, slightly beaten
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (We recommend NESTLÈ® TOLL HOUSE® Morsels)

Filling Ingredients:
1/4 cup granulated sugar
2 tablespoons LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
1 large egg
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

1. Heat oven to 350°F. Melt 1 cup butter and unsweetened chocolate in 2-quart saucepan over medium heat, stirring occasionally, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients except chocolate chips. Gently stir in chocolate chips. Spread 1/2 batter into greased 13 x 9-inch baking pan.
2. Combine all filling ingredients in small mixer bowl . Beat at medium speed, scraping bowl often, until creamy. Spread over brownie mixture. Spoon remaining batter over cream cheese mixture. (Some cream cheese mixture may show through batter.) Bake for 30 to 35 minutes or until brownie begins to pull away from sides of pan. Cool completely; cut into bars. Store refrigerated.

Makes 36 brownies

Nutrition Facts: (1 serving)
Calories: 180
Fat: 11 g
Cholesterol: 50 mg
Sodium: 140 mg
Carbohydrates: 20 g
Dietary Fiber: 0 g
Protein: 2 g

Wickedly Rich Double Fudge Brownies

Brownie Ingredients:

5 oz Unsweetened chocolate, coarsely chopped
2 tb Light corn syrup
4 tsp Vanilla extract
10 Tb Unsalted butter, cut into
tablespoons
3 lg Eggs, at room temperature
3/4 cup Plus 2 tablespoons sifted
1 1/3 cups Granulated sugar all-purpose flour
1/8 tsp Salt 1/2 cup Coarsely chopped walnuts

Mocha Fudge Frosting Ingredients:

4 oz Semisweet chocolate, coarsely chopped
2 Tb Light corn syrup
1 Tb Unsalted butter, softened
2 tsp Vanilla extract 2 tsp Cognac or dark rum (optional)
3/4 tsp Instant coffee granules
1/3 cup Evaporated milk 1/2 cup Coarsely chopped walnuts

1. Position a rack in the center of the oven and preheat to 325° degrees F. Line a 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Fold the overhang down along the outside of the pan. Lightly butter the bottom 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 and transfer the chocolate mixture to a large bowl. Let the chocolate mixture cool for about 10 minutes, or until tepid. 3. Add the sugar and salt to the tepid chocolate mixture. Using a hand-held electric mixer set at low speed, beat the mixture for 15 to 20 seconds, until blended. Scrape the bottom and side of the bowl with a rubber spatula. Beat in the corn syrup and the vanilla.

4. One at a time, add the eggs, beating for no longer than 5 seconds after each addition. Using a rubber spatula, stir in the flour mixture. Stir in the walnuts.

5. Scrape the batter into the pan and spread it evenly with the back of a spoon. 6. Bake the brownies for 30 to 35 minutes, until a wooden toothpick inserted into the center comes out slightly creamy. Do not overbake the brownies. Cool the brownies completely in the pan set on a wire rack.

Make the mocha fudge frosting:

1. In a small cup, stir together vanilla and coffee granules.

2. Melt the chocolate according to the instructions given in the Chocolate Melting Tips.

3. Put the milk, corn syrup, butter and vanilla/coffee mixture into the container of an electric blender. If desired, add the cognac or rum. Add the melted chocolate. Cover and blend at low speed for 20 to 45 seconds, until the frosting is thick and creamy. Use the frosting immediately.

4. Using a small offset metal cake spatula, frost the brownies with the mocha fudge frosting. Sprinkle the walnuts over the top of the frosted brownies. Chill the brownies in the pan for 10 to 15 minutes, or until the frosting has set. Cover the pan with aluminum foil and let the brownies sit overnight at room temperature.

5. Using the two ends of the foil as handles, lift the brownies out of the pan. With a large, sharp knife, cut the brownies into bars. Remove the brownies from the foil and store them in an airtight container at room temperature for up to 4 days.

Source:http://www.godiva.com

Double Fudge Brownies

Ingredients:

1 cup all-purpose flour
2 cups granulated sugar
1/8 teaspoon salt
1 cup butter
3 squares baking chocolate
3 large eggs
1 teaspoon vanilla extract
3 tablespoons sour cream
2 cups semisweet chocolate chips

1. Preheat oven to 350°F.
2. Mix together flour, sugar, and salt; set aside.
3. Melt butter with baking chocolate. Add to the flour mixture and stir well. Beat eggs until foamy. Stir the eggs, vanilla, sour cream, and chocolate chips into the batter.
4. Pour into an oiled 13 x 9-inch baking dish and bake for 30 minutes.

Makes 24 bars.

Double Fudge Brownies


Ingredients:
# 1 1/2 cup Unsifted Flour
# 1/2 teaspoon Baking Soda
# 1/2 teaspoons Salt
# 1 1/2 Stick Butter
# 1 1/2 cups Sugar
# 1/4 cup Water
# 12 oz pkg Nestle Semi-Sweet real chocolate morsels
# 2 teaspoons Vanilla
# 4 Eggs
# 1 cup Chopped Nuts (Optional)


Steps:

1. Preheat oven to 325. In small bowl combine flour, baking soda and salt; set aside. In small saucepan combine butter, sugar, and water; bring to a boil remove from heat. Add morsels and vanilla, stir until morsels melt and mixture is smooth. Transfer to large bowl. Add eggs one at a time, beating well after each addition. Gradually blend in flour mixture, stir in nuts. Spread into greased 13x9x2" baking pan. Bake at 325 for 50 minutes. Oven tempertures vary so check after 30 minutes!
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DEBBI FIELD'S FLOURLESS FUDGE BROWNIES

Ingredients:

6 large eggs
18 oz. semisweet chocolate, chopped
16 tablespoons (2 sticks) unsalted butter, cut into tablespoons
1 teaspoon pure vanilla extract

Glaze:

1/4 cup heavy cream
4 oz. semisweet chocolate, chopped
24 pecan halves, toasted, for topping

1. Preheat oven to 425° degrees F. Butter a 9-inch square baking pan, line it with aluminum foil, and butter the foil. Set the eggs in a bowl and cover them with hot tap water.

2. In the top of a double boiler set over barely simmering water, melt the chocolate with the butter, stirring until smooth. Stir in the vanilla. Transfer the mixture to a bowl and let it cool slightly on a rack.

3. Put the warm eggs in a large bowl and beat using an electric mixer on hig speed unti about triple in volume, about 5 minutes. Fold half of the beaten eggs into the chocolate mixture to lighten it. Gently fold in the remaining beaten eggs. Scrape the batter into the prepared pan and smooth the top.

4. Set the pan of batter in a larger baking pan. Pour hot tap water into the larger pan to come halfway up the sides of the brownie pan.

5. Bake the brownies on the middle rack of the oven for 10 minutes. Turn off the oven and let the brownies stand in the oven for 5 minutes. Remove the brownies from the water bath to a wire rack and let stand while you make the glaze.

Making the Glaze:

6. In a small ceramic or glass bowl covered with plastic wrap, heat the cream with the chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth.

7. Pour the hot glaze evenly over the surface of the brownies. Spread it with a rubber spatula until smooth and let cool completely. When cool, cover the pan with plastic wrap and refrigerate until well chilled and firm, about 4 hours or overnight.