Sweet Revenge Brownies Recipes

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BEST FUDGY BROWNIES



Best Fudgy Brownies image

I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1-1/3 cups butter, softened
2-2/3 cups sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice cold glass of milk!
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

SWEET REVENGE ''PURE'' BUTTERCREAM



Sweet Revenge ''Pure'' Buttercream image

This recipe for delicious buttercream is courtesy of Marlo Scott of Sweet Revenge and should be paired with Sweet Revenge's "Pure" Cupcakes.

Provided by Martha Stewart

Categories     Buttercream Frosting Recipes

Yield Makes enough for 24 cupcakes

Number Of Ingredients 5

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons vegetable shortening
10 cups (from about two and a half 1-pound boxes) confectioners' sugar
1/2 cup milk
2 tablespoons Mexican vanilla

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening. Add sugar, and beat to combine. Add milk and vanilla, and beat until well combined.

SWEET REVENGE BROWNIES



Sweet Revenge Brownies image

This is from the Chicken Soup for the Soul Cookbook, and these brownies are TO DIE FOR!! I've made them for bake sales, family get-togethers, birthday parties...everyone loves them!

Provided by howmanybites

Categories     Bar Cookie

Time 1h5m

Yield 48 serving(s)

Number Of Ingredients 8

6 ounces unsweetened baking chocolate
1 cup butter
2 cups white sugar
4 large eggs
1 cup all-purpose flour
1 tablespoon pure vanilla extract
2 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips, divided

Steps:

  • Preheat oven to 300 degrees.
  • Generously grease an 8x12 pan.
  • Combine chocolate and butter in a medium saucepan.
  • Melt over med-low heat, stirring constantly, until chocolate is almost melted.
  • Remove from heat and stir until smooth.
  • Whisk in sugar until blended, then add eggs, one at a time, the flour, and the vanilla.
  • Fold in mini marshmallows and one cup of chocolate chips.
  • Pour into greased pan and smooth evenly.
  • Sprinkle remaining chocolate chips on top.
  • Bake for 53-55 minutes, or until a toothpick comes out clean.
  • Do not overbake!

LADY ARIANNA'S SWEET REVENGE BROWNIES



Lady Arianna's Sweet Revenge Brownies image

Recipe from the mystery "Sweet Revenge" by Andrea Penrose. The book is a mouthwatering combination of suspense and chocolate.

Provided by Member 610488

Categories     Dessert

Time 1h

Yield 9-12 brownies

Number Of Ingredients 12

1/4 lb unsalted butter
3 tablespoons unsalted butter
6 ounces semi-sweet chocolate chips
4 ounces semi-sweet chocolate chips, reserved
2 ounces unsweetened chocolate
2 extra large eggs
1 tablespoon instant coffee
1 tablespoon vanilla
3/4 cup sugar
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat over to 350 degrees F.
  • Melt the butter, 6 oz of the semi-sweet chocolate and the unsweetened chocolate in a pan set over simmering water. Cool slightly.
  • In a large bowl, stir together (don't beat) eggs, coffee powder, vanilla and sugar. Add melted chocolate mixture and stir gently until well mixed. Cool to room temperature.
  • Sift together flour, salt, baking powder. Add to the chocolate mixture. Toss walnuts and remaining 4 oz semi-sweet chocolate chips together, and stir into batter.
  • Grease and flour a baking pan (9x9" for brownies that are thick, 9x12" for regular sized ones). Spread batter evenly in pan.
  • Bake 20 minutes in top oven shelf. Switch to middle shelf and bake another 10-15 minutes. Allow to cool before serving.

Nutrition Facts : Calories 418.3, Fat 28, SaturatedFat 16.9, Cholesterol 78.6, Sodium 128.2, Carbohydrate 44.5, Fiber 3.1, Sugar 34.1, Protein 4.4

SWEET REVENGE BROWNIES RECIPE



Sweet Revenge Brownies Recipe image

Provided by teamsosa

Number Of Ingredients 9

6 ounces unsweetened baking chocolate
2 sticks (1/2 pound) butter
2 cups white sugar
4 large eggs
1 cup all-purpose flour
1 tablespoon pure vanilla extract
2 cups mini-marshmallows
1 cups semi-sweet chocolate chips
1/2 cups semi-sweet chocolate chips

Steps:

  • 1. Preheat oven to 300 degrees. (Do not attempt to bake at a higher temperature, or the brownies will burn.) Generously grease an 8x12-inch baking pan, or use a foil pan from the supermarket which is great for freezing or presenting the brownies as a gift. 2. Combine chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly, until the chocolate is nearly melted. Remove from heat and stir until smooth. 3. Whisk in the white sugar until blended, followed by the eggs, one at a time, the flour and the vanilla. 4. Fold in the mini-marshmallows and 1 cup of chocolate chips. 5. Pour into the prepared baking pan and smooth evenly. Sprinkle the remaining 1/2 cup chocolate chips on top. 6. Bake for about 53 to 55 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake. Cool to room temperature. Wrap in foil and store at room temperature or freeze. Cut into 48 squares for serving. Serve warm from the oven, topped with vanilla bean ice cream.

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