La Duni Brownies Recipes

"THE" BROWNIE

Steps:

• Preheat the oven to 350 degrees F and butter a 9-inch square pan. Lining it with parchment paper is helpful as well. In a double boiler or a heatproof bowl set over a small saucepan of simmering water, melt the butter and bittersweet chocolate together, stirring often to avoid scorching. Set it aside off the heat.
• In a big bowl, whisk both sugars, the eggs and yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate and whisk to just combine.
• Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips.
• Scrape the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the middle displays as much goo on it as you want to see in the middle of those brownies!
• Let the brownies cool in the pan on a rack for about 45 minutes. Brownies need time to set, and if you try to cut them while they are too warm, they will fall apart and ruin your day. Slice them at room temperature or colder, and if you want them warm, just put them in a hot oven for a minute or two. Serve the brownies with ice cream, duh!

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

MARTINI ROSSI ROSSO

Steps:

• Add vodka and sweet vermouth to a shaker filled with ice.
• Shake.
• Strain into chilled martini glass.
• Add the dash of bitters.
• Granish with orange twist.

LA DUNI BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 pan and an 8 x 8 pan. Or, you can line them with foil and spray the foil with cooking spray.
• In a saucepan over low heat, melt the butter and chocolate until smooth. Set aside to cool slightly.
• Whisk in sugar gradually. Add eggs, one at a time, stirring after each addition. Stir in vanilla just until blended.
• Slowly add in the flour and the salt. Mix until fully incorporated.
• Stir in the chocolate chips.
• Spread batter evenly in the pans.
• Bake for 30 minutes, or until toothpick inserted in center comes out clean.
• Place pans on rack to cool. Then, cut into squares.

DULCE DE LECHE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
• Place butter in the top of a double boiler over simmering water. Stir until melted. Add chocolate and stir until melted and combined. Remove from heat.
• Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into the melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes.
• Pour a little over 1/2 of the brownie batter into the prepared pan. Drop small spoonfuls of the dulce de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls. Cover with remaining brownie batter. Drizzle caramel on top in a swirling pattern.
• Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Let the brownies cool completely before cutting them into squares.

GLORIA'S LEMON BROWNIES (LEMONIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan, or line it with parchment paper or nonstick aluminum foil.
• Whisk flour, sugar, lemon zest, salt, and baking powder together in a large bowl. Add butter, eggs, lemon juice, and vanilla extract; stir until completely combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack until completely cool, about 30 minutes.
• Meanwhile, mix confectioners' sugar, lemon juice, and lemon zest together for glaze in a bowl. Pour glaze over the brownies and leave at room temperature until glaze has hardened, about 20 minutes. Cut into 2-inch squares.

BROWNIES A LA MODE

Steps:

• Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture., Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For fudge sauce, in a large saucepan, melt butter over medium heat. Stir in sugar, cocoa, water, corn syrup, vanilla and salt until blended. Bring to a boil. Cook, uncovered, 3-5 minutes or until sugar is dissolved and sauce is smooth, stirring frequently., Lifting with foil, remove brownies from pan. Cut into eighteen 3x2-in. rectangles. Top each brownie with ice cream, fudge sauce and a cherry. Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.

BLOND BROWNIES A LA MODE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack., For the sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from the heat; stir in milk. Cut brownies into squares; cut in half if desired. , Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans.