Amiiras Crack Brownies Recipes

BEST COCOA BROWNIES

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
• Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
• Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
• Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

CRACK BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9" x 13" pan.
• In a large saucepan, melt the butter.
• Remove from heat; stir in sugar, eggs, and vanilla.
• Beat in cocoa, flour and salt.
• If desired, add semi-sweet chocolate chips and mix well.
• Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Do not overcook.
• NOTE: I used semi-sweet chocolate chunks and thought those made the brownies just divine! They're good right out of the oven and even better the next day.

AMIIRA'S CRACK BROWNIES

Steps:

• Preheat oven to 350 degrees.
• In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted.
• Grease and flour a 9x13-inch baking dish.
• In a large mining bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press first half of dough into prepared baking dish.
• Bake at 350°F for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust.
• Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over caramel layer.
• Return to oven and bake for 20 minutes. Remove and cool for 15 minutes, then cut into squares.
• Refrigerate for at least 30 minutes before serving. Return to refrigerator when no eating, as they get goopy at room temperature.

CRACK BROWNIES

Steps:

• Prepare and bake brownies according to instructions on box.
• Once baked (toothpick should come out clean!) poke holes throughout baked brownies with a knife.
• While brownies are hot, pour 1/2 a can of sweetened condensed milk over brownies. Use a spatula to spread milk evenly.
• Sprinkle 1/2 a bag of milk chocolate chips on top.

SAMOA® CRUNCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mix oats, flour, brown sugar, and baking soda together in a large bowl. Stir in melted butter. Measure 1/3 of the oat mixture into a separate bowl; stir in chopped cookies. Reserve for the topping. Press the remaining oat mixture into the baking pan.
• Bake in the preheated oven until set, about 10 minutes. Cool for 5 minutes.
• Meanwhile, melt butter and 1/2 of the dark chocolate in a heavy 1 1/2-quart saucepan over low heat. Stir until smooth. Remove from heat and cool to lukewarm.
• Stir brown sugar and vanilla into the melted chocolate mixture. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
• Whisk flour, cocoa powder, salt, and baking powder together. Stir into the chocolate mixture. Stir in remaining dark chocolate. Spread brownie batter over the baked oat base. Sprinkle with reserved topping.
• Bake until the center is set and the topping has turned golden brown, 25 to 28 minutes. Do not overbake. Cool completely before cutting into bars.

IRISH CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
• Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
• Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

AMARETTO BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan.
• Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.
• Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.
• Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.

MEL'S AWESOME BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together the flour, sugar, baking soda and 1/3 cup cocoa. In a small saucepan, combine water and 2/3 cup of butter; bring to a boil. Allow the butter and water to cool down a bit before adding to the dry ingredients. Beat in the buttermilk and eggs last. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven. Allow to cool for 20 minutes before frosting.
• To make the frosting: In a large bowl, stir together the confectioners' sugar, 1/3 cup cocoa, milk and vanilla until smooth. Beat in the melted butter until light and fluffy. Spread over brownies while they are still slightly warm. Cut into squares when cool.