Brownies

If you're looking for something chocolatey, and almost cake-like (without it being cake), then brownies fits the bill. Check out Katherine Hepburn's Brownies (yes, Katherine Hepburn's Brownies), the Grasshopper Brownies, or Espresso Brownies, or any of the other yummy brownies in today's post. Enjoy!

SUPERNATURAL BROWNIES

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”

Yield: 15 large or 24 small brownies; Time: About 1 hour

This was featured in “Simple Pleasure, American Style”, and can be viewed online here.

Ingredients

2 sticks (16 tablespoons) butter, more for pan and parchment paper

8 ounces bittersweet chocolate

1 cup dark brown sugar, such as muscovado

1 cup granulated sugar

4 eggs

1/2 teaspoon salt

2 teaspoons vanilla extract

1 cup flour

1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional

Preparation

Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Tip

For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

FUDGY ZUCCHINI BROWNIES

This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)

Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.

To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.

Recipe adapted from: All Recipes

Ingredients

1/2 cup coconut oil (another vegetable oil will work as well)

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder (I used dark)

1 1/2 teaspoons baking soda

1 teaspoon salt

2 cups finely shredded zucchini*

For the Frosting:

5 tablespoons unsweetened cocoa powder

1/4 cup melted butter

2 cups confectioners' sugar

1/4 cup milk

1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.

In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)

Fold in the zucchini and mix for just a few seconds or until batter is well combined.

Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.

Allow brownies to cool completely before frosting.

For the frosting:

In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.

Spread frosting over cooled brownies and enjoy!

Notes

*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!

ESPRESSO BROWNIES

This comes from Giada De Laurentiis of The Food Network’s Everyday Italian.

Total: 1 hr 17 min; Active: 12 min; Yield: 36 bite-size brownies; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe.

Ingredients

Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons water

1/3 cup vegetable oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature

Directions

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

GRASSHOPPER BROWNIES

This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.”

Yield: One 8-by-8-inch pan, 16 servings; Time: About 1 hour plus chilling

To view this online, click here.

Ingredients

For the Brownie:

8 ounces bittersweet chocolate, finely chopped

1/2 cup unsalted butter

2 large eggs

3/4 cup light brown sugar

1/4 cup Dutch process cocoa powder

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1/3 cup all purpose flour

For the Crème De Menthe Buttercream:

1/2 cup unsalted butter softened

2 tablespoons cream cheese, at room temperature

2 tablespoons crème de menthe

1/2 to 1 teaspoon peppermint extract

Pinch kosher salt

2 cups confectioner’s sugar

For the Ganache:

6 ounces bittersweet chocolate

1/4 cup heavy cream

2 tablespoons unsalted butter

Pinch kosher salt

Preparation

Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.

Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.

In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.

Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.

Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.

Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.

Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

DOUBLE CHOCOLATE BROWNIES

This recipe begins, “Applesauce replaces part of the fat, Equal all of the sugar, plus you get double the chocolate flavor with both cocoa and chocolate chips – so who can resist these delicious brownies?”

Recipe Yield: Yield: 16 brownies

Source: Equal

Recipe and image appear courtesy of Equal.

View this online at https://diabeticgourmet.com/diabetic-recipe/double-chocolate-brownies.

Ingredients

6 tablespoons stick butter, softened

1/2 cup unsweetened applesauce

2 eggs

1 teaspoon vanilla

3/4 cup all-purpose flour

1 cup Equal Spoonful*

1/2 cup semi-sweet chocolate chips or mini chocolate chips

6 tablespoons unsweetened cocoa

1 teaspoon baking powder

1/4 teaspoon salt

Optional: Chopped Walnuts

* May substitute 24 packets Equal sweetener

Directions

Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal, chocolate chips, cocoa, baking powder, nuts (optional) and salt until blended.

Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 105; Fat: 7 g; Sodium: 77 mg; Cholesterol: 38 mg; Protein: 2 g; Carbohydrates: 10 g

Diabetic Exchanges: 1 starch, 1 fat

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.