Sambuca Brownies Recipes

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

SAMBUCA BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat. Cool mixture to room temperature.
• In a large bowl with an electric mixer beat eggs and sugar until mixture is thickened and pale and beat in chocolate mixture and Sambuca. Into a bowl sift together flour, salt, and baking powder and beat into batter just until blended well.
• Spread batter evenly in pan and sprinkle evenly with pine nuts. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

SAMBUCA BROWNIES

Steps:

• Preheat oven to 350°F.
• Butter and flour an 8 inch square baking pan.
• Combine butter and chocolate pieces in a microwave safe container (I use a Pyrex measuring cup).
• Microwave on high for 45 seconds to one minute, depending on how powerful your microwave is.
• Stir well.
• Microwave again for 30 seconds.
• Stir again.
• Repeat process as needed until chocolate is thoroughly melted and combined with butter. If you stir thoroughly each time, the chocolate will continue to melt. Total micro time shouldn't be more than a few minutes, you don't want to overcook the chocolate.
• Cool to room temperature.
• Beat eggs and sugar with an electric mixer until thickened and pale.
• Beat in chocolate mixture and Sambuca.
• Combine dry ingredients except for pine nuts in a small bowl.
• Add to batter and beat until just blended.
• Spread batter in prepared pan.
• Sprinkle evenly with the pine nuts.
• Bake for 30-35 minutes, or until a cake tester comes out with crumbs just barely sticking to it.
• Cool and cut into 16 squares.

MEXICAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 13 by 9-inch baking pan with cooking spray. Put a medium glass bowl over a pot of simmering water. Add the chocolate chips and 1 tablespoon canola oil. Stir frequently until the chocolate melts, then remove from the heat and let cool a bit.
• In a large bowl add the sugar, eggs, and vanilla. Mix until well combined and the sugar has dissolved, about 2 minutes. Sift together the flour, cocoa powder, pumpkin pie spice and chili powder. Add to the egg mixture and stir well until everything is combined. Add the remaining oil and mix with an electric hand mixer until smooth. Stir in the melted chocolate and mix well. Pour into the prepared pan and bake until a toothpick comes out clean when inserted into the brownie, about 30 to 35 minutes. Cool and dust with powdered sugar before serving.

SARA'S BROWNIES

Steps:

• Mix ingredients and bake.

BAVARIAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, combine the cake mix, milk, butter and egg; mix until well blended. Batter will be thick. Stir in the chocolate chips. Stir in the walnuts if desired. Spread the batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies spring back to the touch. Cool before cutting into squares.

GALACTIC BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch rimmed baking sheet or pan with nonstick spray. Line with parchment paper, leaving overhang on all sides. Grease the parchment with more nonstick spray.
• In a medium saucepan over medium heat, melt the butter and bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large bowl, combine the granulated and brown sugars, salt, and the butter-chocolate mixture. Mix with an electric mixer on medium speed until thick and creamy, about 3 minutes. Add the eggs and continue mixing until smooth, about 3 minutes more. Add the vanilla and mix just to combine.
• Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
• Pour the batter into the prepared pan, using an offset spatula to spread evenly.
• Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
• While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
• Add the heavy cream and butter to a small saucepan over medium heat. Once the butter is melted completely, pour the mixture over the chocolate and let sit for 1 minute. Stir together until smooth and creamy.
• While the brownies are still hot, pour the frosting over the top. Use an offset spatula to spread evenly, covering the brownies completely. Sprinkle the rainbow chips evenly across the frosting.
• Let the brownies cool at room temperature for 2 hours to set the frosting and the brownie crumb. Transfer the brownies to the refrigerator for at least 2 hours to chill completely for the ultimate fudgy texture.
• Cut the chilled brownies into 12 pieces.
• Enjoy!