Elephant Stomp Brownies Recipes

ELSA'S BROWNIES

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 9-inch square baking dish with foil and grease with cooking spray.
• Melt the semisweet chocolate and butter in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
• Beat together the sugar and eggs in a stand mixer on medium-high speed until creamed, about 3 minutes. Pour in the chocolate mixture and whisk until combined well. Mix in the flour, baking powder and salt for about 2 minutes on medium speed. Stir in the bittersweet chocolate chunks and transfer the batter to the prepared baking dish.
• Bake until the top is shiny and set and the sides have begun to pull away slightly, about 35 minutes for fudgy brownies.

SKILLET BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter, 4 ounces of the chocolate chips and the unsweetened chocolate together in a medium heatproof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.
• In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and stir it into the chocolate mixture. Toss the remaining 1/2 cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets (see note at left) and place them on a sheet pan. Bake for 22 minutes exactly. Don't overbake! A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream.

EASTER EGG BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut out 9 egg shapes using 3-inch egg-shaped cookie cutter, 3 rows by 3 rows. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
• In small bowl, place vanilla frosting; tint with food color to desired color. For each brownie, spread generous 1 tablespoon frosting on top. Decorate as desired with candy sprinkles and colored sugars. Repeat with remaining brownies (use photo as guide).
• Let stand about 30 minutes or until frosting is set. Store covered in airtight container in single layer.

ELEPHANT STOMP BROWNIES

Steps:

• Combine oats and 1/2 cup flour in a bowl.
• Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar and peanut butter, beating well.
• Add one egg, beating until blended.
• Add oat mixture, stirring until blended.
• Remove 1/4 cup peanut butter mixture and reserve.
• Add peanuts to remaining peanut butter mixture (if desired). Press evenly in a lightly greased 13x9-inch pan.
• Bake at 350°F for 10 minutes. Cool crust.
• Beat remaining 1 cup butter at medium speed with an electric mixture until creamy; gradually add granuated sugar, beating well.
• Add remaining 4 eggs, 1 at a time, beating just until blended.
• Stir in cocoa and remaining 1/2 cup flour. Spread batter over crust, and sprinkle with reserved peanut butter mixture.
• Bake at 350°F for 30-35 minutes. Cool and cut brownies into 2 inch squares.

BLACK FOREST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.
• Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
• Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.
• Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.

FUDGY HIDDEN VEGGIE BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Peel the eggplant, then cut in half lengthwise. Scoop out the seeds, then chop into large pieces. Transfer to a steamer basket set over a large pot of simmering water, cover, and steam for 20 minutes, until the eggplant is very soft.
• Transfer the hot eggplant to the bowl of the food processor with 4 ounces (110 g) of semisweet chocolate chips, the unsweetened chocolate, maple syrup, and vanilla extract. The heat from the eggplant will melt the chocolate. Blend on high speed for 2-3 minutes, until very smooth, scraping down the sides of the bowl as needed.
• In a medium bowl, beat the eggs, then add the almond flour, cocoa powder, and salt, and whisk to combine. Add the eggplant chocolate mixture and fold with a rubber spatula to combine. Fold in the remaining semisweet chocolate chips.
• Transfer the batter to a greased 8-inch (20-cm) square baking dish and smooth the top. Top with more chocolate chips, if desired.
• Bake for 35 minutes, until a toothpick inserted in the center of the brownies comes out clean.
• Let cool for 20 minutes before slicing.
• Enjoy!

HIGH ALTITUDE DEEP DISH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a large bowl, combine the flour, cocoa, baking powder and salt; set aside. In a separate bowl, stir together the melted butter, sugar, and vanilla. Mix in the eggs. Gradually stir in the dry ingredients just until blended. Fold in chocolate chips and pecans if using. Spread the batter evenly in the prepared pan.
• Bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes.