Brownie Cognac
From Fine Living
1 1/2 oz. Courvoisier or other type of cognac
1 oz. amaretto
Dash of chocolate syrup
- Fill pint glass with ice.
- Add the cognac, the amaretto, and a dash of chocolate syrup.
- Shake and pour into a chilled martini glass.
Serves 1.
Related:
recipes, Drinks, happy hour, brownies, cocktails, Valentines Day, amaretto, chocolate syrup, cognac, fine living, chocolate month, Brownie Cognac
Domino Brownies
From Instyle magazine
8 tbsp (1 stick) unsalted butter, softened
2 cups sugar
4 oz. (4 squares) unsweetened chocolate, coarsely chopped and melted
3 eggs
1 cup all-purpose flour
Pinch of salt
1 tsp vanilla
White chocolate chips and white frosting in tube for decoration
- Heat oven to 350°F. Spray 13" x 9" baking pan with nonstick cooking spray.
- In large bowl beat butter and sugar together with electric mixer.
- Stir in melted chocolate; beat in eggs until well combined, then stir in flour and salt. Add vanilla.
- Scrape batter into prepared pan. Bake until wooden pick inserted in center comes out clean, about 25 min.
- Cut into rectangles measuring about 3" long by 1" wide. Place on wire rack to cool.
- Add frosting lines, top with white chocolate chips to resemble domino patterns.
Makes 24.
Note: For a hassle free no time recipe simple halve bakery brownies and decorate with white frosting from a tube and white chocolate chips to resemble dominos. Or serve store-bought checkerboard cookies or Pepperidge Farm's classic Chessman cookies.
Cream Cheese Brownies
From In Mama's Kitchen
Chocolate Mixture
1 package semi-sweet chocolate
3 tablespoons butter
2 eggs
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsifted flour
1 teaspoon vanilla
1/2 cup chopped nuts, optional
1/4 teaspoon almond extract
Cream Cheese Layer
1 (3 ounce) package cream cheese
1 tablespoon butter
1/4 cup sugar
1 egg
1 tablespoon flour
1/2 teaspoon vanilla
- Preheat oven to 350°F. Butter a 9 square inch baking pan.
- Melt butter and chocolate in top of double boiler. When melted, stir to mix and set aside to cool.
- Beat eggs until light and fluffy. Add sugar and beat until thickened.
- Mix together baking powder, salt, and unsifted flour. Stir into melted chocolate mixture. Add vanilla, nuts if using, and almond extract.
- Make the cream cheese layer: cream together cream cheese and butter. Stir in sugar and cream well. Add egg, flour and vanilla.
- Using a spatula, spread half chocolate mixture in prepared buttered pan. Spread cream cheese mixture evenly on top of chocolate mixture. Finish with layer of remaining chocolate mixture on top. If desired, run a knife through the mixture to create a marbleized top
- Bake in preheated 350° F oven until a toothpick inserted in the center comes out clean, about 25 to 35 minutes.
Serves 8-10.
Brownie Cupcakes
From Martha Stewart
6 Tablespoons unsalted butter
11 Ounces best-quality semi-sweet chocolate, coarsely chopped
3 large eggs
1 Cup sugar
3/4 Cup all-purpose flour
1/4 Cup unsweetened cocoa
1/8 Teaspoon baking soda
1 Cup coarsely chopped walnuts, (optional)
Nonstick cooking spray
For frosting:
24 Ounces semisweet chocolate morsels
4 Cups whipping cream
1 Teaspoon light corn syrup
- Preheat the oven to 350 degrees. Line a twelve-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.
- In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.
- In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.
- Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes.
- Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.
- Make frosting: Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes.
- Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
- Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes.
- Ice cupcakes with a generous amount of chocolate frosting.
Makes 12.
Brownie Tart
From Ina Garten
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
- Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
- Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes.
- Stir in the cooled chocolate.
- In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
- Fold the flour mixture into the batter until just combined.
- Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft.
- Cool to room temperature before removing the sides of the tart pan.
- Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
Latest Comments