Orgasmic Brownies Recipes

ROSIE'S BAKERY BROWNIES/CHOCOLATE ORGASMS

Steps:

• Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
• Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
• Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
• Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
• Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
• Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
• Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
• For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
• The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
• Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
• Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.

ORGASMIC BROWNIES

Steps:

• For the Brownie Base: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Spray an 8-inch square baking pan with nonstick spray. Line with parchment paper and spray the parchment paper as well.
• Whisk the flour, salt, and baking powder together in a small bowl. Set aside.
• In a medium heatproof bowl set over a pan of almost simmering water, melt the chocolates and butter, stirring occasionally until the mixture is smooth. Remove from the heat and whisk in the sugar and vanilla.
• Let cool slightly. Whisk in the eggs one at a time, fully incorporating each before adding the next. Continue whisking until completely smooth.
• Add the dry ingredients and whisk until just incorporated.
• For the Cream Cheese Filling: In a small bowl, beat the cream cheese with the sugar, vanilla, and egg yolk until evenly blended.
• Pour half the brownie mixture into the pan. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie mixture and cream cheese mixture. Use the blade of a table knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.
• Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick inserted into the center comes out with several moist, fudgy crumbs adhered to it. About 50 or 60 minutes.
• Cool the brownies in the pan on a wire rack for 5 minutes. Remove from the pan with the parchment and cool to room temp on the wire rack. Refridgerate until chilled - like 3 hours.
• Frost with your favorite frosting (optional).