Brownies With Goats Milk Butter Recipes

BUTTERMILK BROWNIES

Steps:

• Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
• Bring to boil; stirring constantly.
• Remove from heat and set aside.
• In large mixing bowl, blend together flour, soda and salt.
• In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
• Pour buttermilk mixture into dry ingredients; mix until smooth.
• Add cocoa mixture gradually with mixer on low setting.
• Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
• Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
• Bake at 375 deg F for 25 minutes; test with toothpick.
• Immediately pour Frosting over brownies; spread evenly.
• (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
• Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
• Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
• Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
• Fold in English walnuts.

GOAT CHEESE BROWNIES

Steps:

• Grease or line an 8-inch pan with foil, then set aside.
• Preheat oven to 350 degrees.
• Stir butter and cocoa in large bowl until cocoa is completely dissolved.
• Add brown sugar and whisk to combine.
• Add one egg at a time, making sure each egg is fully mixed into the batter.
• Add balsamic vinegar, flour and salt, only stirring until no flour is visible, being careful not to over-mix.
• Pour batter into pan and set aside.
• Beat goat cheese, sugar, egg and vanilla until smooth.
• Dollop on top of brownie batter and carefully swirl with knife, but don't mix in completely.
• Sprinkle with chopped walnuts.
• Bake for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean. Try not to over-bake.
• Cool, then cut into squares. Recipe makes 16 brownies.

MILK AND CEREAL BROWNIES AND BLONDIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 9 x 13-inch (22 cm x 30 cm) baking pans with nonstick spray and line with parchment paper.
• Make the blondies: In a large bowl, combine the brown sugar, melted butter, and eggs. Mix with an electric hand mixer on medium speed until combined. Add the yellow cake mix and mix on low speed until just combined. Pour the batter into a prepared baking pan and spread evenly.
• Make the brownies: Pour the brownie batter into the remaining prepared baking pan and spread evenly.
• Bake for 28-30 minutes, or until the blondies are golden brown and slightly crackly and a toothpick inserted in the center of the brownies comes out mostly clean with a few moist crumbs. Let cool completely.
• Make the topping: Add the cold water and gelatin powder to a small bowl. Mix with a fork to combine. Set aside while you whip the cream.
• In a large bowl, combine the cream cheese, granulated sugar, salt, and vanilla. Mix with an electric hand mixer on medium-high speed until smooth, about 3 minutes.
• With the mixer running on low speed, slowly stream in 2½ cups (600 ml) of heavy cream. Once the cream has been incorporated, continue mixing on high speed for about 2 minutes, or until light and fluffy.
• Microwave the remaining 3 tablespoons of heavy cream for 15 seconds, then pour on top of the gelatin mixture. Stir with a fork just until the gelatin dissolves.
• Add the gelatin mixture to the whipped cream, then whip on high speed for 2 minutes.
• Assemble the blondies: Pour half of the whipped cream mixture over the cooled blondies and spread evenly. Sprinkle the crushed fruit cereal over the cream, then top with the whole fruit cereal, pressing lightly into the cream. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.
• Assemble the brownies: Pour the remaining whipped cream over the cooled brownies and spread evenly. Sift the cocoa powder over the cream, then top with the peanut butter and chocolate-flavored cereal, pressing lightly into the cream. Cover with plastic wrap and refrigerate for at least 2 hours, or until ready to serve.
• To serve, remove the chilled blondies and brownies from the refrigerator. Lift from the pan and onto a cutting board, then cut each into 12 pieces.
• Enjoy!

GOAT'S MILK CHEESE, BUTTERED BROWN BREAD AND SALTED ONION

Steps:

• Place onion in a bowl, and season with salt. Let sit for 10 minutes. Meanwhile, spread bread with a generous layer of butter. Cut bread in triangles, and arrange on a plate. Lay slices of cheese next to bread.
• Pick up onion from bowl (let juices run off), and mound at edge of plate. Sprinkle bread, cheese and onion with olive oil and black pepper. Garnish with thyme. Serve.

GOOEY BROWNIES WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan.
• Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.
• In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust.
• Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

MILLY'S OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

BROWN BUTTER BROWNIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-13-inch baking dish, preferably metal, with nonstick spray. Line with parchment paper, leaving a 2-inch overhang on the 2 long sides. Lightly coat with nonstick spray.
• Cook the butter in a medium skillet over medium heat, stirring often, until it foams, then browns, 5 to 8 minutes. Remove from the heat, set aside and let cool slightly.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl and set aside.
• Beat the eggs and salt in the bowl of a stand mixer fitted with the whisk attachment on high speed until the eggs begin to foam, about 1 minute. Add the brown sugar and vanilla and continue to beat on high until slightly thickened and creamy, about 1 minute. Reduce the speed to medium-low and slowly pour in the cooled butter (it should still be fluid, but below 125 degrees F or you will cook the eggs) on the side of the bowl so it doesn't splatter. Increase the speed to high and beat until thick and creamy, about 2 minutes. This step is what will give you that shiny, crackled surface on the top of your brownies. Gradually add the cocoa powder mixture and beat until just combined (do not overmix). Scrape the sides and bottom of the bowl with a rubber spatula and continue folding the batter until completely combined.
• Scrape half of batter into the prepared pan. Top with the chocolate, then scrape in the remaining batter to cover and smooth the surface. Bake until the top forms a crust, the brownies are just barely firm and an instant-read thermometer inserted in the center registers between 200 degrees F (for fudgy brownies) and 205 degrees F (for cakey brownies), about 25 minutes; or up to 35 minutes, if using a glass or ceramic baking dish. (Don't let the thermometer touch the bottom of the pan or you will get a much higher reading.)
• Let the brownies cool completely to allow the crumb to set before slicing, 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift brownies out of the pan and cut into 12 squares.