OUTRAGEOUS BROWNIES
With chopped walnuts and loads of chocolate, it's no wonder that Ina Garden's Outrageous Brownies recipe from Food Network comes with a five-star rating.
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
BIG-BATCH BISMARKS
"These delicious jelly-filled doughnuts will disappear before your eyes - especially when youngsters are around," predicts Araminta Adams of Soldiers Grove, Wisconsin. "It's a good thing the recipe makes a big batch!"
Provided by Taste of Home
Time 50m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 4 teaspoons sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar and 8 cups flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in two greased bowls, turning once to a grease tops. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Turn on a floured surface; roll out to 1/2-in. thickness. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bismarks, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with about 1 teaspoon jelly. Decorate with frosting and sprinkles if desired.
Nutrition Facts :
BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS
Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h5m
Yield Makes 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
- In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
- Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
- Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)
BIG BATCH BROWNIES
As kids we always knew when we were going to have company or there was going to be a bake sale somewhere because mom would make these brownies. They are rich, chocolatey and delicious and best of all make a big pan full.
Provided by Northern Star
Categories Bar Cookie
Time 1h5m
Yield 20-24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- Melt Chocolate and Butter on low heat. Cool.
- Sift Flour, Baking Powder and Salt together - Set aside.
- In large bowl beat the eggs well, add the sugar gradually, beating until thick.
- Add the Vanilla and melted Chocolate/Butter to the Eggs, blending well.
- Stir in the dry ingredients and the nuts.
- Pour batter into a greased 11 x 15 sheet pan.
- Bake for 30 - 35 minutes until it tests done.
- To Make Glaze melt butter and chocolate together in saucepan, remove from heat and add the powdered sugar and the egg stirring constantly.
- Pour the Glaze over the warm brownies in pan, and spread evenly.
BLONDE BROWNIES (BIG BATCH)
These are super easy, makes a crowd pleasin' batch of moist chewy bars. Recipe given to me by a lady in South Carolina.
Provided by Iron Bloomers
Categories Bar Cookie
Time 55m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Spray a jelly roll pan with no-stick spray (10x15).
- Preheat oven to 350°.
- Stir together dry ingredients (first 3); set aside.
- In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
- Add vanilla and blend well.
- Add flour mixture, chips and nuts; mix completely.
- Pour into prepared pan.
- Bake at 350° for 35-40 minutes. Test with toothpick.
- Careful not to over bake. Check at 35 minutes.
- Cool on wire rack.
- Cut into squares and when cool store airtight.
Nutrition Facts : Calories 274.9, Fat 16.5, SaturatedFat 3.6, Cholesterol 28.2, Sodium 124.6, Carbohydrate 31.1, Fiber 1.5, Sugar 21, Protein 3.6
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