Saints Kickin Brownies Recipes

SNICKERS BROWNIE BITES

Steps:

• For the brownies: Preheat oven to 350 degrees and line mini muffin pan with paper liners or spray with non-stick. Set aside.
• In a large bowl, combine melted butter and sugar. Whisk until smooth. Add vanilla and eggs and whisk until smooth. Add flour, cocoa and salt and whisk until just combined. Spoon into prepared pan.
• Bake for 13-15 minutes, or until a toothpick comes out dry or with moist crumbs (you don't want to overbake). Set aside to cool (*you can also store at room temperature or in the freezer until you're ready to frost - see post above for details)
• For the frosting: In the bowl of a stand mixer (or use a handheld mixer), beat peanut butter and butter until smooth. Add powdered sugar and beat until combined. Add cream, 1 tbsp at a time (beating after each addition), until you reach the desired consistency.
• Spoon into a piping bag fitted with desired tip or a large Ziploc bag (or just use a spoon - that's fine too!)
• To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and top with chopped peanuts.
• Store in the fridge up to 4 days or freeze for up to 1 month.

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.

SKILLET BROWNIE

Steps:

• Preheat the oven to 325 degrees F.
• To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
• Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
• Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

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.