Mexican Cinnamon Brownies

Ingredients

1

box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1 1/2

teaspoons ground cinnamon

Directions

• 1Heat oven to 350°F. Spray bottom of 8x8-inch square pan with cooking spray.
• 2In medium bowl, stir all ingredients until well blended. Spread in pan.
• 3Bake as directed on box for 8x8-inch square pan. Cool; cut into 4 rows by 4 rows.

Slutty Brownies

Ingredients:

Brownie layer:
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour
Oreo layer:
16 double-stuffed Oreo cookies
Cookie layer:
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Directions:

For the brownie layer:
Preheat oven to 350 degrees F. Line a 9x9-inch pan with tin foil then spray foil with non-stick cooking spray.
In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.
For the cookie layer:
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until combined. Add flour, salt, baking powder, and baking soda and mix on low until incorporated. Fold in chocolate chips. Set aside.
To assemble:
Press half of the cookie dough mixture into prepared pan in an even layer. Reserve remaining cookie dough for another use (store in an airtight container in the fridge for up to 2 days or in the freezer for up to 6 months).
Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.
Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula. Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies. Serve warm (will be messy) or let cool completely and cut into 16 bars.

Home Made Brownies

INGRDIENTS:

• 4 tablespoons cocoa powder
• 1 stick margarine (melted)
• 1 cup sugar
• 2 eggs
• 1 cup (for cake-like brownies) self-rising flour
• 3/4 cup (for fudgy brownies) self-rising flour
• 1 teaspoon vanilla
• 1 cup chopped pecans (optional)

Method

Melt cocoa powder and margarine in microwave. Stir until smooth. In separate bowl, mix sugar and eggs. Add vanilla. Gradually add flour to sugar and egg mixture. Stir in cocoa mixture until blended. Pour into greased oblong banking pan. Bake at 350 degrees until inserted toothpick comes out clean

Chcocolate Walnut Brownies

Ingredients:

300gms chocolate
100gms butter
250gms maida (one 1/2 cup) (sieved)
one tsp baking powder
1/2 tsp soda
one tsp vanilla essence
220 ml water
180gms condensed milk
50gms chopped walnuts

Process:

one. Micowave the butter & the chocolate with the water for 40 secs.(see that the chocolate does not burn)
two. Remove & wisk it.
three. Add all the remaining ingredients & beat on high speed for 1-2 minutes.
four. Pour the batter in greased & lined tin (12 x 12 inches)
five. Spread walnut on the top of the batter & bake it in preheated oven at 180 degrees for about twenty - 25 mins.

Coffee Cream Brownies

Cook Time: 25 minutes

Prep Time: five minutes

Total Time: 30 minutes

Ingredients:

one (three ounces) package cream cheese, softened
two Tablespoons butter or margarine, softened
1/4 cup sugar
four eggs, divided use
1/2 teaspoon vanilla
one Tablespoon flour
two Tablespoons instant coffee granules
1/4 cup warm water
one (19.8 ounces) box relatives size brownie mix
1/2 cup vegetable oil

Preparation:

Preheat oven to 350 degrees F.

Merge cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in one egg and vanilla, then stir in flour and mix well. Set aside.

In medium bowl, dissolve coffee in water. Add brownie mix, remaining eggs, and vegetable oil; blend well. Pour half the batter in to greased 9 x 13-inch baking dish.

Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to generate a marbled effect. Bake for 25 to 30 minutes.

Yield: 24 to 36 brownies, depending on cut size

Creamy Coffee Brownie

Cook Time: 25 minutes

Prep Time: five minutes

Total Time: 30 minutes

Ingredients:

one (three ounces) package cream cheese, softened
two Tablespoons butter or margarine, softened
1/4 cup sugar
four eggs, divided use
1/2 teaspoon vanilla
one Tablespoon flour
two Tablespoons instant coffee granules
1/4 cup warm water
one (19.8 ounces) box relatives size brownie mix
1/2 cup vegetable oil

Preparation:

Preheat oven to 350 degrees F.

Merge cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in one egg and vanilla, then stir in flour and mix well. Set aside.

In medium bowl, dissolve coffee in water. Add brownie mix, remaining eggs, and vegetable oil; blend well. Pour half the batter in to greased 9 x 13-inch baking dish.

Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to generate a marbled effect. Bake for 25 to 30 minutes.

Yield: 24 to 36 brownies, depending on cut size

Black Forest Passover Brownies

Cook Time: 30 minutes

Prep Time: ten minutes

Total Time: 40 minutes

Ingredients:

1/2 cup vegetable shortening
four unsweetened baking chocolate squares (four ounces)
four sizable eggs
two cups sugar
1/4 tsp salt
one teaspoon vanilla extract
one cup matzoh cake flour
3/4 cup cherry preserves
two teaspoons Kirsch (optional)
Powdered sugar (see Note)

Preparation:


Preheat oven to 325 F. Line a 9 x 13-inch baking pan with non-stick foil.

Gently melt shortening & unsweetened chocolate squares in a double-boiler or microwave. Let chilled away from heat for five minutes.

In a sizable bowl, beat the eggs, sugar, & salt on medium speed until thick. Blend in chocolate & vanilla until combined, then beat in matzoh cake flour. Pour in to pan.

Bake 35 to 40 minutes, until middle is set. Let chilled to room temperature. Sprinkle with powdered sugar & cut in to bars.

Combine cherry preserves with Kirsch liqueur, if using. Drop spoonfuls of cherry preserves evenly over the top of the brownie batter. Do not stir in.

Yield: 24 bars to 48 brownies, depending on cut size

Brownie Bites..

As if brownie bites are not decadent , these are stuffed with white chocolate chips. Semi-sweet chocolate chips perform a dual purpose as a filling and frosting.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients:

3/4 cup unsweetened cocoa

2/3 cup vegetable oil

two cups sugar

four eggs

two teaspoons vanilla extract

1-1/4 cups all-purpose flour

one teaspoon baking powder

1/2 teaspoon salt

1-1/3 cups white chocolate chips, divided use

2/3 (about) cup semi-sweet chocolate chips

Preparation:

Preheat oven to 350 degrees F. Line mini-muffin tins with papers. 

Combine cocoa and oil in massive bowl until smooth. Mix in sugar. Add eggs and vanilla, mixing until combined. 

In a separate bowl, whisk together flour, baking powder, and salt. Add to cocoa mixture, stirring to combine. Fold in one cup white chocolate chips, reserving remaining 1/3 cup for adornment. Fill each muffin paper with about one rounded tablespoon of batter. 

Bake 12 to 14 minutes or until set and tiny cracks appear on surface. Remove from oven. Immediately place about 6 semi-sweet chocolate chips on middle of each hot brownie bite. Let rest two to three minutes to soften, then swirl melted chips with the back of a spoon to frost brownie bites. Garnish each with one white chocolate chip placed in the middle. 

Yield: About four dozen brownie bites