Andrews Brownies Recipes

ANDES BROWNIES

Steps:

• Preheat oven to 350°. Grease an 9x13" pan with cooking spray.
• Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
• Make buttercream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add peppermint extract and heavy cream and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.)
• Spread buttercream over brownies in an even layer. Place in refrigerator while you make your ganache.
• Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
• Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the mint layer.Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.

ANDREW'S BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a metal bowl set over a pan of barely simmering water melt chocolates and butter, stirring, and remove bowl from heat. Cool chocolate mixture.
• In a large bowl whisk together sugar, eggs, and vanilla until smooth and whisk in chocolate mixture. Add flour and salt and stir until combined well. Stir in walnuts and spread batter in prepared pan. Smooth top and bake in middle of oven 30 to 40 minutes, or until a tester comes out with crumbs adhering. Cool brownies in pan on a rack and cut into 3-inch squares.

CLASSIC BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.