Kickin Brownies Recipes

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

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.

THE BEST BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
• Mix flour and salt together in a bowl; set aside.
• Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
• Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
• Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
• Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

SAINT'S KICKIN BROWNIES

Steps:

• Preheat oven to 350 degrees.
• In one bowl, Beat agg whites until stiff but not dry and set aside.
• In another bowl, Beat butter and sugar until creamy.
• Add egg yolks and chocolate to butter mixture.
• Mix in flour.
• Add milk and vanilla.
• Fold in egg whites.
• Spread in a lightly greased 8-by-8-inch or 9-by-9-inch pan.
• Bake 30 minutes in a preheated 350 degree oven.

KICKIN' BROWNIES

Steps:

• Preheat oven to 350°F.
• Spread nuts in single layer on baking sheet.
• Bake 10 to 12 minutes or until skins begin to flake off; let cool slightly.
• Wrap hazelnuts in kitchen towel; rub to remove as much of skins as possible.
• Cool completely.
• Process nuts in food processor until finely chopped.
• Set aside.
• Lightly grease 2 (8-inch) square baking pans.
• line bottoms of pans with foil; lightly grease foil.
• Set aside.
• Melt butter in medium saucepan over medium heat.
• Remove from heat.
• Blend in sugar and cocoa powder.
• Stir in eggs and vanilla until smooth.
• Stir in flour just until blended.
• Pour batter evenly into prepared pans.
• Press raspberries gently into batter.
• Bake 15 to 20 minutes or until center is just set.
• Cool completely in pans on wire rack.
• Hold wire rack over top of 1 pan; invert to release brownie.
• Remove foil; discard.
• Place cut over brownie; invert brownie.
• Prepare Ganaches.
• Reserve 2 tablespoons White Ganache; spread remaining White Ganache evenly over brownie.
• Spread raspberry jam on top of ganache.
• -------WhiteGanache----------.
• Combine 1/2 cup white chocolate chips and whipping cream in medium saucepan.
• Heat over medium heat until chocolate is half melted, stirring occasionally.
• Remove from heat.
• Stir in remaining 1/2 cup white chocolate chips and almond extract until smooth.
• Keep warm (ganache is semi-firm at room temperature).
• Makes 3/4 cup.
• ------Chocolate Ganache-------.
• Combine whipping cream and butter in small saucepan.
• Heat over medium heat until mixture boils, stirring frequently.
• Remove saucepan from heat.
• Stir in chocolate and vanilla until smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate.
• Keep warm (ganache is semi-firm at room temperature).
• Makes 1/3 cup.