Death To The Diet Brownies Recipes

DEATH TO THE DIET BROWNIES

Steps:

• Preheat oven to 325 degrees. Melt chocolate and butter in small, heavy saucepan, stirring constantly. Remove from heat.
• Stir sugar and flour together in large mixing bowl. Add chocolate mixture, eggs, and liqueur, stirring well to combine. Stir in chocolate pieces and nuts.
• Spread in buttered 13X9" baking pan. Bake for 35 minutes (NO LONGER, brownies will not look done). Cool 1 hour on wire rack, then cut into bite size pieces (be sure to cut into pieces before chilling or they will be very difficult to cut). Chill overnight before serving.

TO DIE FOR BROWNIES

Steps:

• Combine flour, baking powder and salt (set aside).
• Combine melted butter, cocoa, sugar, eggs and vanilla.
• Blend dry mix into moist mixture.
• Add nuts and pour batter into a greased 9x13-inch pan.
• Bake at 350°F degrees for 35 minutes or until it just starts to pull away from sides.
• ICING: Melt butter in saucepan with milk on medium/low.
• Combine cocoa with sugar and stir into milk mixture.
• Add vanilla and let cool till spreading consistency (will be runny at first).
• Sprinkle with more nuts if desired.

FROM SCRATCH BROWNIES (DEATH BY CHOCOLATE)

Steps:

• Melt the two chocolates and the butter together in a double boiler.
• Let the mixture cool to room temperature.
• Mix the eggs, sugar, salt and vanilla together until well blended, but do not whip.
• Whipping to a foam creates more leavening and results in a crumbly brownie.
• If the eggs are not at room temperature, stir the mixture over a hot bath just until the mixture is at a slightly warm room temperature.
• Blend in the chocolate mix.
• Sift the flour and fold in.
• Pour into a 9" x 13" pan.
• Bake at 325 degrees F for 45-50 minutes.

DEATH-BY-CHOCOLATE BROWNIES

Steps:

• read the directions all the way through before starting.
• preheat oven to 325°F.
• sift together flour, salt, and soda (first 3 ingredients), set aside.
• melt butter in water on low-medium heat, add sugar, and bring to low boil.
• turn off burner, stir in vanilla and semisweet chocolate until smooth.
• add eggs, one at a time, and mix well.
• stir in flour mixture, a little at a time.
• stir in milk chocolate chips and walnuts.
• pour and bake for 25-30 minutes (i use a Baker's Edge Nonstick Edge Brownie Pan and 28 minutes is perfect).
• Marianne's rule of thumb: when in doubt, brownies are always better under rather than over.
• let cool completely before cutting. or, if you must, eat out of pan with nonstick bakeware safe spoon!

DEATH BY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C (350F).
• Grease and line a 20cm x 30cm (8" x 12") shallow sided baking tin- (lamington tin).
• Chop chocolate into small pieces, about the size of the fingernail on your little finger and set aside until needed.
• In a food processor grind nuts to a fine consistency.
• Tip nuts into a large mixing bowl.
• Add rice flour, sifted cocoa and sugar and mix well.
• Make a well in the dry ingredients and add melted butter, vanilla and eggs.
• Stir well to combine.
• Stir in chocolate pieces.
• Spoon mixture into the prepared baking tin and smooth the surface with the back of the spoon.
• Bake on the centre shelf of the oven for 40 minutes at 180C (350F).
• Remove from oven, cool in tin, and cut into squares or rectangles to serve.
• Store in airtight tins, lining base and between layers with kitchen paper.

DEATH BY CHOCOLATE 3 LAYER BROWNIES

Steps:

• 1. Preheat oven to 350. Butter 9"x13" pan, I use a 10"x10" pan if you have one it works great.
• 2. Mix brownie according to package directions. Then fold in mini chocolate chips.
• 3. Bake according to package directions. Once baked cool completely.
• 4. Middle Layer: In mixing bowl combine butter, powdered sugar, heavy cream, pudding mix, and cocoa powder. Beat with whip beater till light and creamy.
• 5. Spread evenly on the cooled brownie and place in fridge while you make the top layer.
• 6. Top Ganache Layer: Place chocolate chips in a glass bowl and set aside.
• 7. In a small saucepan bring heavy cream to a boil. Pour cream over the chocolate chips.
• 8. Cover the bowl and let sit for 10 minutes.
• 9. Then using a wire whisk, whip together the chocolate and cream till smooth and creamy, it will have a satiny looking finish. Whisk in vanilla extract.
• 10. Then pour over the top of the brownie spread to smooth. Return the brownies to the fridge and chill at least 2 hours before cutting and serving.
• 11. Cut brownies into 1 1/2" x 1 1/2" square pieces and serve. They are quite rich so smaller pieces are better. Store in an airtight container in the fridge. Remove from the fridge at least a half-hour before serving. Break out the coffee and enjoy them together!