Brandys Zebra Brownies Recipes

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

ZEBRA BROWNIES

Steps:

• Heat Oven to 350*. Generously grease bottom only of 13x9" pan.
• In small bowl, blend all filling ingredients; beat at medium speed until smooth; about 1 minute.
• Set aside.
• In large bowl, combine all brownie ingredients; beat 50 strokes with a spoon.
• Spread half of the batter in prepared pan.
• Pour cream cheese mixture over batter, spreading to cover.
• Place spoonfuls of remaining batter on top of cream cheese.
• Marble by pulling knife through batter in wide curves, then turn the pan and repeat.
• Bake at 350* for 30-35 minutes.
• DO NOT OVERBAKE.
• Cool; for ease in cutting, refrigerate at leas1 1 hour.
• Cover tightly and store in refrigerator.

ZEBRA BROWNIES

Steps:

• Preheat oven to 350, grease 9x13 pan.
• For the bottom layer, cream butter and 2 cups of sugar.
• Add cocoa and 4 eggs.
• Mix thoroughly on low speed.
• Add 1 cup flour and 1 tsp vanilla, mixing again.
• Pour into pan.
• For the top layer, in a clean bowl mix cream cheese and 1 1/2 cups sugar on high until smooth.
• Add 5 eggs and mix on low speed.
• Add 1 1/2 teaspoons vanilla, 1/2 cup flour mix again.
• Pour this over chocolate layer, swirling a bit to give it a zebra effect.
• Bake 45 minutes or until center sets.

BROWNIES WITH BRANDY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour a 12 by 18 by 1-inch baking sheet.
• In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water. Stir together until the butter and the chocolate melts. Remove the bowl from the pot and allow it to cool slightly. Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine. 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 the flour, the baking powder, and salt. Add to the cooled chocolate mixture and mix to fully incorporate. Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate. Pour the mixture 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 15 more minutes. Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven. Let the brownies cool, then cut into serving pieces.
• Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency. Do not over whip. Serve the brownies with the whipped cream.

SARA'S BROWNIES

Steps:

• Mix ingredients and bake.

BREEZY BROWNIES

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. beat in eggs and salt. Stir in chocolate syrup, flour and nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes. Cool for 15 minutes. , For frosting, in a small saucepan, combine the sugar, butter and milk. Bring to a boil, stirring frequently. Boil for 1 minute; remove from the heat; stir in chocolate chips until melted. Beat until spreading consistency, about 3 minutes. Add pecans, frost warm brownies.

VICTORY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 8 inch square baking pan.
• Melt unsweetened chocolate, semisweet chocolate, and butter in a saucepan over low heat. Remove from heat.
• Stir in brown sugar, white sugar, and honey; mix until sugar is dissolved. Beat in eggs, a little at a time. Add flour, salt, baking powder, vanilla, hazelnuts, cayenne pepper, and orange zest. Stir until blended well and mixture is glossy. Pour batter evenly into pan.
• Bake until the surface looks dry and a toothpick inserted in the center has just a film of chocolate on it, 30 to 40 minutes. Cool on a rack about 12 minutes and cut into squares while still warm.