Milk Chocolate Chunk and Peanut Butter Blondies

Source: Carole Bloom's The Essential Baker
Makes 16 2-inch squares

3 oz (6 Tbsp) unsalted butter, softened
1/2 cup natural-style, chunky peanut butter
1 1/4 cups firmly packed light brown sugar
2 extra-large eggs, at room temperature
2 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
5 oz milk chocolate, chopped into small chunks

Center a rack in the oven and preheat it to 350 degrees. Line the baking pan with aluminum foil and grease the inside of the foil.

Place the butter in a large bowl and beat the butter on medium speed until it's fluffy, about 2 minutes.

Add the peanut butter and cream together. Stop occasionally to scrape down the sides and bottom of the bowl with a spatula.

Add the sugar to the mixture and cream together.

One at a time, add the eggs to the peanut butter mixture and beat well after each addition. Add the vanilla and blend completely.

Sift together the flour, baking powder, and salt. Add the flour mixture to the peanut butter mixture in two stages and stir together thoroughly.

Add the chocolate chunks to the batter and stir to distribute evenly.

Pour the batter into the prepared pan and use a spatula to spread it evenly. Bake the brownies for 35-40 minutes, until a toothpick inserted in the center comes out slightly moist.

Remove pan from the oven and cool completely on a rack. Lift the brownies from the pan with the aluminum foil and carefully peal the foil away from the sides. Cut into 4 equal-sized rows in each direction.

*Similar to Chewy Peanut Butter Blondies

Triple-Chocolate Fudge Brownies

Recipe courtesy of Gourmet Magazine

Ingredients
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 ounce unsweetened chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees and butter and flour an 8-inch square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips.

Spread batter evenly in pan and bake in middle of oven 25 to 30 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 waxed paper in an airtight container at cool room temperature, 5 days.

Martha Stewart Chocolate Fudge Brownies

6 Tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality bittersweet (or semisweet) chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cups sugar
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Line a buttered 9x13-inch baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35-40 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Banana Cake with Praline Filling and White Chocolate Ganache

Source: Alisa Huntsman's Sky High

The Cake:
makes a 9-inch triple layer cake

3 cups of cake flour
3 and 1/2 teaspoons of baking powder
1 and 1/2 teaspoons of cinnamon
1/2 teaspoon of salt
3/4 cup of milk
1/2 cup of ripe mashed bananas
8 ounces of softened unsalted butter
2 cups of sugar
7 egg whites

Praline Filling:
1 cup sugared pecans, cooled
1 and 1/2 cups white chocolate ganache

Sugared Pecans:
1 and 1/2 cups pecan halves
3 cups vegetable oil
1 cup confectioners sugar

White Chocolate Ganache:
8 ounces of white chocolate chopped
2 and 1/2 cups of heavy cream
1 and 1/2 teaspoons vanilla extract
CAKE:
Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.
Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.
With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.
Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.
To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4"-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.
Praline Filling
With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste.
Add the sugared pecans to the white chocolate ganache and stir to mix well.

Sugared Pecans
Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)
While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.
Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts.
White Chocolate Ganache
Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.
In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not over beat, which would cause the ganache to separate.

Peanuttiest Blondies

Ingredients:
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
½ cup peanut butter- crunchy or creamy
5 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
¾ cup light brown sugar
2 large eggs
½ teaspoon vanilla extract
1 cup coarsely chopped salted peanuts
6 ounces semisweet or milk chocolate (I used 1 cup store-bought chocolate chips)

Directions:
Preheat oven to 350 degrees Fahrenheit. Line a 9 inch square baking pan with foil, butter foil, and put pan on baking sheet.
Whisk the flour, baking powder, cinnamon, baking soda, and salt.
Beat butter and peanut butter on medium speed until smooth. Add both the sugars and beat for 1 to 2 minutes, until well incorporated into the butter. Add the eggs one at a time, beating for 1 minute after each egg goes in. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. If the chunky ingredients aren’t mixed in after a few seconds, just finish the job with a sturdy spatula- don’t overmix the dough. Scrape the dough into the prepared pan.
Bake the blondies for 40 to 50 minutes, or until they turn a deep honey brown and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to room temperature.
When it is completely cool, carefully lift the blondies out of the pan, using the foil edges as handles, and turn them out onto a rack. Peel away the foil and invert onto a cutting board. Use a long knife to cut into 16 bars, each roughly 2 and ¼ inches on a side. Wrapped well, these blondies will keep for about 3 days at room temperature or for up to 2 month in the freezer.

Cocoa Buttermilk Birthday Cake with Peanut Butter Frosting

Ingredients:

2 cups all purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 and ½ cups granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)

Directions:

Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.

To make the cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.

Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)

To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and sprinkle the smashed up peanut butter cups inside. Be careful to not overload the inside with peanut butter cups or else it will look uneven when you place the top layer.

Next, cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the frosting for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look. Press the remaining peanut butter cups around the sides of the frosted cake, and if you want you can sprinkle them on top too.

Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring it to room temperature before serving.

Peanut butter frosting:
from Barefoot Contessa

Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Levain Bakery Cookies

Ingredients
8 ounces (2 sticks) unsalted butter
8 ounces (1 cup plus 2 tablespoons) granulated sugar
3 ounces (1/4 cup plus 2 tablespoons) brown sugar
2 eggs
4 ounces (1/3 cup) unsulphured molasses (not blackstrap)
18 ounces (4 1/4 cups) all-purpose flour
1 teaspoon Kosher salt
1 teaspoon baking soda
12 ounces (2 cups) Valrhona® extra dark bittersweet chocolate, cut into chunks

Directions
Preheat oven to 350 degrees. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well-blended and fluffy. Add eggs and beat until well-incorporated, then add molasses, flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg and mix until just combined. Gently fold in chocolate chunks. Transfer dough to clean work surface and divide into 12 equal portions. Place each on sheet pan lined with parchment paper and bake in oven 12 minutes, or until very lightly browned. Let cool on rack and store in airtight container.

Anna Olson's Chocolate Chip Cookies

3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
3-4 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/3 cups semi-sweet chocolate chips

1. Preheat oven to 350 F.
2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
3. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges. Let rest on cookie sheet for 2 or 3 minutes, until firm enough to not fall apart. Move cookies to a cooling rack and let cool slightly.

The Most Outrageous Brownies

1/2 pound unsalted butter
2 1/3 cups semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee powder
1 tablespoon pure vanilla extract
1 1/8 cups sugar
1 1/8 cups all-purpose flour (1/2 cup for the batter and 1/8 cup for the chips and nuts)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 9×13-inch sheet pan.Melt together the butter, 1 1/3 cups chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1/2 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 1 cup chocolate chips with 1/8 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

I got 20 brownies from this recipe.

Quintuple Chocolate Brownies

For the Brownies:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet or semisweet chocolate, coarsely chopped
2 Tablespoons strong coffee
1 cup sugar
3 large eggs
1 teaspoon pure vanilla
6 ounces premium-quality milk chocolate, chopped into chips, or 1 cup store-bought milk chocolate chips
1 cup chopped nuts (I used walnuts)

For the Glaze:
6 ounces premium-quality white chocolate, finely chopped, or 1 cup store-bought white chocolate chips
1/3 cup heavy cream

Getting Ready:
Center a rack in the oven and preheat the oven to 325 degrees F. Line a 9-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.

Sift together the flour, cocoa, and salt.

To Make the Brownies:
Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted - you don’t want the ingredients to get so hot they separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.

Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don’t beat too vigorously - you don’t want to add air to the batter - and don’t be concerned about any graininess. Next, stir in the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If you’re not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and the nuts. Scrape the batter into the pan.

Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes. (You can wait longer, if you’d like.)

Turn the brownies out onto a rack, peel away the foil and place it under another rack - it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.

To Make the Glaze:
Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.

Hold a long metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don’t worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for about 20 minutes to dry the glaze.

Cut into 16 squares, each roughly 2-1/4 inches on a side.

Note: These brownies can be frozen (even with the glaze) for up to two months. They can be stored at room temperature, but I like to enjoy them cold from the refrigerator.

Ultimate Turtle Brownies

Caramel:
¼ heavy cream plus 2 additional tablespoons
¼ teaspoon table salt
¼ cup water
2 tablespoons light corn syrup
1 ¼ cups sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Brownies:
8 tablespoons unsalted butter (1 stick), cut into 8 pieces
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
¾ cup unbleached all-purpose flour
½ teaspoon baking powder
2 large eggs, room temperature
1 cup sugar
¼ teaspoon table salt
2/3 cup chopped pecans
1/3 cup semisweet chocolate chips, optional (I added this and will again next time)

Garnish:

25 pecan halves, toasted (I sprinkled chopped pecans on top instead)

TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.

TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.

Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.

Following illustrations below, distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.

Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.

Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef’s knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature. (I like to put them in the microwave for 20-30 seconds and eat them warm- the caramel gets nice and gooey and it’s so good!).

Peanut Butter Blondies

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 teaspoon salt

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour and salt until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden in the back of the freezer.

Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Makes an 8-inch triple-layer cake;
2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt

1 cup neutral vegetable oil, such as canola, soybean or vegetable blend

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting

Makes about 5 cups
10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze

Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

The Ultimate Brownie

(Makes a 13 x 9-inch/33 x 23 cm baking pan)
8 squares unsweetened chocolate, chopped into chunks

1 cup (250 mL) butter, cut in chunks

5 large eggs

3 cups (750 mL) sugar

1 tablespoon (15 mL) vanilla

1-1/2 cups (375 mL) all-purpose flour

1 teaspoon (5 mL) salt

2-1/2 cups (625 mL) chopped pecans or walnuts, toasted

In a saucepan over low heat, melt chocolate and butter, stirring frequently; set aside.
In a large bowl, beat eggs, sugar and vanilla with electric mixer on high speed for 10 minutes. (Mixture will be thick and pale yellow in colour.)
Stir in chocolate mixture. Fold in flour and salt until just mixed. Stir in nuts. Pour into a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
Bake in a preheated 375F (190C) oven for 35 to 40 minutes. The brownies should be moist in the centre.

Banana Cupcakes

Makes 18-22

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons milk
2 teaspoons vanilla extract

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. With an electric mixer on medium speed, cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to the creamed mixture and beat well. Add the bananas and mix well.
3. In a separate bowl sift together the flour, baking soda, and salt.
4. Add all the dry ingredients to the creamed mixture and mix until completely integrated.
5. Add the milk and vanilla. Mix for 1 minute on medium speed.
6. Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Banana Layer Cake

Banana Layer Cake
2 1/4 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus pinch of salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon plus 1 tablespoon vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs

Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. Combine cake flour, baking soda, baking powder and 1/2 teaspoon salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.

Banana Cake

Banana Cake VI
3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas

1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

Gourmet Chocolate Fudge Brownie

• 4 x 1 ounce squares unsweetened chocolate
• 1 cup butter
• 2 1/2 cups sugar
• 4 eggs
• 1 Tbsp vanilla
• 1/8 tsp salt
• 1 cup unbleached white flour

1. Preheat oven to 350 degrees F.
2. Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.
3. Using a wooden spoon or spatula, stir in sugar until well mixed.
4. Add eggs, vanilla and salt and beat well with spoon.
5. Fold in flour and mix just until smooth.
6. Pour into prepared pan.
7. Bake at 350 degrees for 30-35 minutes or until knife comes out clean.
8. Cool and cut into squares.

Deadly Blondies

Makes about 12 blondies.

Ingredients:
2 Cups (255g) Plain white flour
1 Tsp Baking powder
1 Tsp Salt
3/4 Cup (190g) Unsalted butter, melted and cooled slightly
2 Cups (500g) Light brown sugar
2 Eggs (~53g), at room temperature
2 Tsp Vanilla extract
1 Cup (150g) Pecans, toasted and coarsely chopped
1 Cup (120g) White chocolate chips

Method:
1. Position an oven rack in the middle of the oven and preheat it to 180° C (350° F).
2. Grease the bottom and sides of a 25cm x 22cm (10inch x 9inch) baking pan with shortening/butter. Set aside.
3. In a bowl, combine the sifted flour, baking powder and salt. Whisk well and set aside.
4. In a big bowl, combine the warm melted butter, brown sugar and vanilla extract.
5. Add the eggs and blend well.
6. Add the flour mixture and mix gently just until incorporated.
7. Stir in the toasted pecans and the white chocolate chips.
8. Scrape the batter into the prepared pan and spread evenly.
9. Transfer the pan to the oven and bake until a wooden skewer inserted into the center of the blondies comes out clean, about 30 minutes.
10. Remove the pan to a wire rack to cool completely.
11. Cut into 12 equal bars.

Chocolate Chip Cookie Dough Brownies II

Brownie Layer
3/4 cup flour
2/3 cup cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 cup butter
4 eggs, beaten
2 tsp. vanilla extract
1/2 cup semisweet chocolate chips

Cookie Layer
2 1/4 cups flour
1/2 rolled oats
3/4 cup brown sugar
3/4 cup sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
1 cup (2 sticks) butter, softened
2 eggs
3 cups semisweet chocolate chips


1. Preheat oven to 350 degrees. Grease 13x9 in baking pan.

2. For brownie layer, melt butter in a medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. In a bowl, stir together flour, salt and baking soda; stir into chocolate mixture and add chocolate chips. Spread into baking pan.

3. For cookie layer, grind oats in a food processor or blinder until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and ground cinnamon. In another medium bowl, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry ingredients with the wet ingredients. Add the chocolate chips.

4. Take the cookie mixture and add dough by rounded tablespoonfuls evenly onto brownie layer. Press down lightly.

5. Bake for about 40-50 minutes or until toothpick inserted 2 inches in comes out almost clean. Cool completely before cutting. Cut into 8 rows by 6 rows.

Peanut Butter & Fudge Brownies with Salted Peanuts

Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

Frosting:
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/4 cup unsalted butter, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

Ganache:
7 ounces bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter, room temperature

For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

For ganache:
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Michelle's Peanut Butter Marbled Brownies

  1 cup butter or margarine, melted
2 cups white sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet or milk chocolate chips

2 (3 ounce) packages cream cheese, softened
1/2 cup peanut butter *[up to 3/4 cup]
1/4 cup white sugar
1 egg
2 tablespoons milk


1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

Marbled Peanut Butter Brownies

Brownies:

1/3 cup butter

2 squares unsweetened chocolate

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs 

1 cup sugar

1 teaspoon vanilla

Topping:

1/3 cup peanut butter

2 tablespoons butter, softened

2 tablespoons sugar

1 tablespoon flour

1 egg

Brownies:

Melt butter and chocolate together. Set aside to cool.
In a small bowl mix flour, baking powder and salt together.
In a large mixing bowl, beat the eggs and sugar together until light. Add the vanilla. Stir in the flour mixture, and the cooled chocolate mixture.
Pour into a greased 8 inch square pan.

Topping:

Beat all ingredients together until smooth.
Drop spoonfuls of peanut butter mixture over the brownie layer. Run a knife through the cake to marble.
Bake at 350 degrees F. for 25 to 30 minutes. Cool, and cut in squares.

Layered Chocolate Peanut Butter Brownies



Brownie Layer:

4 squares (4 oz) unsweetened chocolate

3/4 cup butter

2 cups sugar

3 eggs

1 tsp vanilla

1 cup flour

1 cup chopped peanuts



Peanut Butter Layer:

1 cup peanut butter

1/2 cup powdered sugar

1 tsp vanilla



Glaze
:
4 squares (4 oz) semi-sweet chocolate

1/4 cup butter



1. In a double boiler melt unsweetened chocolate and 3/4 cup butter. Stir until completely melted. Remove from heat.

2. Stir in sugar. Mix in eggs, vanilla, flour and peanuts.

3. Spread in a greased 13" x 9" baking dish and bake for 30 minutes at 350F. Cool in pan.

4. Mix peanut butter, powdered sugar and vanilla. Spread over brownies.

5. In double boiler, melt semi-sweet chocolate and 1/4 cup butter. Stir until chocolate is completely melted. Spread over peanut butter layer.

6. Cool until set. Cut into squares.

Chocolate Chip Peanut Butter Blondies

1 cup margarine
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup chunky peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan.
3. Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool in pan, then cut into squares.

Chewy Peanut Butter Blondies

1 cup peanut butter
2/3 cup margarine, softened
1-1/3 cups white sugar
1 cup packed brown sugar
4 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. *recipe has been doubled, larger pan is needed
2. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
3. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 32 squares.

Betty Crocker Chocolate-Stuffed Peanut Butter Blondies

1 1/3 cups packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate-covered reese's peanut butter cups, unwrapped (from 15.6-oz bag)
1/2 cup milk chocolate chips

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.

Outrageous Oreo Crunch Brownies

1 cup butter
8 ounces semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 tablespoons instant coffee granules
1 tablespoons vanilla
1 cup + 2 tbsp sugar
1/2 cup + 2 tbsp flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups chopped Oreo cookies (25 cookies)

Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9"x13" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

Cookies n’ Cream Brownies

1 cup butter

6 oz. unsweetened chocolate, chopped

3 cups sugar

1/2 tsp salt

2 tsp vanilla extract

4 large eggs, room temperature

1 2/3 cups all purpose flour

1/3 cup unsweetened cocoa powder

3 cups roughly chopped oreo cookies (approx 18)

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.
Makes 36 brownies (or 48 bite-sized brownies).

Turtle Brownies

For brownie layer
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
4 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs

For caramel-pecan layer
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 oz)

Garnish: melted semisweet chocolate

Preheat oven to 350°F. Butter and flour a 9-inch square metal baking pan, knocking out excess flour.

Make brownie layer:

Whisk together flour, baking powder, and salt in a small bowl.
Melt chocolates and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat. Cool to lukewarm, then stir in brown sugar and vanilla. Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth. Add flour mixture and stir until just combined.
Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes. Cool completely in pan on a rack.

Make caramel-pecan layer:

Bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, until mixture turns a golden caramel color, about 10 minutes. Remove from heat and carefully add cream and vanilla (mixture will bubble and steam). Stir in pecans and immediately pour over brownie layer, spreading evenly. Cool completely in pan on rack.

Prepare garnish:

Spoon chocolate into a small sealable plastic bag and seal, forcing out excess air. Squeeze chocolate into 1 corner, then cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies.
Chill brownies, loosely covered, until caramel and chocolate are firm, at least 4 hours.
Just before serving, cut chilled brownies into 64 (1-inch) squares and remove from pan while still cold, then bring to room temperature.

Caramel Filled Fudge Brownies

10 tablespoons hot melted butter

1 1/4 cup granulated sugar

3/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/4 teaspoon salt

2 large eggs, lightly beaten

1/2 cup all purpose flour, spooned and swept (2.25 oz)

7 ounces unwrapped caramels (25-28)

2 1/2 tablespoons cream

1/2 cup semi-sweet chocolate chips

1/3 cup chopped pecans

Preheat oven to 350 degrees F. Line an 8 inch square pan with Release foil.
Combine hot melted butter, sugar, cocoa powder and salt in a microwave-safe mixing bowl; Microwave mixture for 1 minute on high, stopping to stir halfway through.
Beat mixture 20 strokes with a mixing spoon. If mixture seems very hot, let cool for about 2 minutes, then beat in eggs, one by one. Add flour and stir just until combined. Spread a little over 1/3 of this mixture (enough to cover) over bottom of pan and bake for 15 minutes. Remove from oven and set hot pan in a larger pan. Pour cold water and ice into larger pan and let sit for 10 minutes.**
While brownie layer cools, prepare caramel filling. Combine caramels and cream in a microwave-safe bowl. Heat on high for 30 seconds. Stir well, then repeat until caramel is hot and smooth. Pour caramel mixture over cooked brownie layer, keeping it away from edges as much as possible (It will radiate outward as you add the top layer of brownie batter).
Stir half the chocolate chips into remaining brownie better. Carefully drop and spread brownie batter over caramel layer, cover caramel as much as possible. Stir together remaining chocolate chips and pecans. Sprinkle chocolate chip/pecan mixture over top of brownies. Return to oven and bake on center rack for 25 minutes or until top appears set.
Let cool completely on a rack, then chill for at least 1 hour. Lift from pan by grasping foil, then cut into squares.
Makes 16

Caramel Filled Brownies

Brownies:

6 ounces semi-sweet chocolate, broken up

1/2 cup butter (1 stick) (I used unsalted)

3/4 cup sugar

2 eggs

1/2 tablespoon vanilla

1/2 cup plus 2 tablespoons flour

1/8 teaspoon salt

Caramel Filling:

1/2 bag (7 ounces) unwrapped caramels

2 1/2 tablespoons heavy cream

1/2 cup chopped, toasted pecans

Preheat oven to 350 degrees F. Line an 8 inch square pan with parchment paper (bottom and sides.
Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds. Stir and repeat until melted and smooth.
Using a wooden spoon, beat in sugar. Beat in eggs, one at a time followed by vanilla. Beat thoroughly with spoon for about a minute. Stir in flour and salt (do not beat the flour).
Pour half of batter in lined pan and bake for 18 minutes. Let cool for at least 15 minutes. While cooling, prepare filling.
Place caramels and cream in a saucepan. Heat over medium, stirring constantly, or until caramels are melted and smooth. Stir in pecans. Pour over partially cooled brownie layer. Spread remaining brownie batter over caramel. Cook for another 18 minutes.
Let cool completely then chill Use parchment to lift brownies from pan.
Cut into squares.  Makes about 2 dozen

Lemon Bars

2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
 
4 eggs
1.5 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
3/4 cup lemon juice
2 tablespoons lemon zest

DIRECTIONS
1. Preheat oven to 315 degrees F. Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes at 350 degrees or until bars are set. Allow to cool completely before cutting into bars.

Chocolate Chip Cookie Dough Brownies

Brownie Base:
2 sticks (16 tablespoons) unsalted butter

2 1/4 cups granulated sugar

1 1/4 cups Dutch process or Hershey’s “Dark” cocoa

1 teaspoon salt - if using regular salted butter, decrease to 1/2 tsp

1 teaspoon baking powder

4 large eggs

1 tablespoons vanilla

1 1/2 cups all purpose flour

3/4 cup semi-sweet chocolate chips

Filling:

12 tablespoons unsalted butter, softened

1/2 scant teaspoon salt (omit if using salted butter)

3/4 cup brown sugar, packed

6 tablespoons granulated sugar

3 tablespoons milk

1 tablespoon vanilla

1 1/2 cups all purpose flour, lightly spooned and swept

Topping:

1 1/4 cup semi-sweet chocolate chips

1 1/2 teaspoons butter or vegetable oil

1/4 cup lightly toasted chopped walnuts*

Preheat oven to 350 degrees F. Line a 13×9 inch square pan with Release foil or parchment.
In a 2 or 3 quart saucepan, melt butter over medium heat. Stir in sugar and cook, stirring constantly, for about 1 minute or until sugar melts and mixture takes on a nice sheen. Add cocoa and stir until smooth. Remove from heat and pour mixture into a mixing bowl. Let cool for about 5 minutes, then stir in the salt and baking powder. Stir in the eggs (one by one), then add the vanilla, flour and chocolate chips. Spread batter in pan and bake for 25-30 minutes or until brownies are set. Let brownies cool on a rack for at least a half hour.
Prepare filling. Beat together butter, salt (if using), both sugars, milk and vanilla. Add flour and stir until flour is incorporated. Spread this mixture over cooled brownies and place in refrigerator for about 30 minutes to help firm up dough.
In a microwave-safe bowl or in a double boiler, melt chocolate and butter. If using a microwave, combine chocolate and butter and microwave on high for 30 seconds. Stir and repeat until melted. Spread melted chocolate mixture over cookie dough. Sprinkle walnuts over top. Allow chocolate to set, then lift from pan and cut into bars.

Marbled Peanut Butter & Nutella Brownies

6 tablespoons unsalted butter, softened

1 1/4 cup packed brown sugar

1 teaspoon vanilla extract

1/2 cup peanut butter (I used crunchy)

2 large eggs

3/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Swirl Mixture:

1 1/2 oz dark or dark chocolate with hazelnuts, chopped

1/2 teaspoon butter

1/4 cup Nutella

Preheat oven to 350 degrees. Line an 8 inch square metal pan with non-stick foil.
In a mixing bowl, using medium speed and high speed of an electric mixer, beat butter and brown sugar until soft. Beat in vanilla and peanut butter, then add eggs and beat just until mixed in. Scrape sides of bowl and beat in baking powder and salt, making sure they are evenly distributed; Add flour and stir until it is mixed in. Spread peanut butter batter in pan.
Make swirl mixture. Melt chocolate and butter in a small microwave-safe bowl at 50% power. Alternatively, you may use a double boiler or bowl set over a pot of barely simmer water. Remove melted chocolate from heat and stir in Nutella. Drop spoonfuls of Nutella mixture over peanut butter brownie batter and drag a knife through to make a marbled pattern.
Bake on center rack for 30 minutes or until brownies begin to pull away from the side of the pan and center seems set. Cool pan on a wire rack. When brownies hit room temperature, chill them for an hour or so. Lift from pan and cut into squares.

Nutella Cheesecake Brownies

Ingredients for brownie layer:
10 tbsp butter (5 ounces) unsalted butter, melted and slightly cooled
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder

Ingredients for cheesecake layer:
8 ounces cream cheese, softened at room temp.
3 tbsp granulated sugar
2 large eggs
1/3 cup Nutella

Preheat oven to 325F. Line a 9x9 inch square pan with parchment.

To make the brownie layer...
Combine butter, Nutella, eggs, and sugar in a large bowl and mix well. Sift in flour and cocoa powder and mix until well combined. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.

To make the cheesecake layer...
Mix the cream cheese, sugar, eggs and Nutella until well combined. Pour over your brownie batter.

Bake at 325F until the cheesecake looks set, about 40-45 minutes. Allow brownies to cool completely in the pan before cutting. (I cut my brownies into 36 since they are quite decadent.)

Wanda's Rich & Dark Brownies

Ingredients:

2 sticks butter (8 oz)

4 oz unsweetened chocolate

3/4 cup semi-sweet chocolate chips- chopped

4 beaten eggs

2 cups sugar

1 cup all-purpose flour

1 teaspoon vanilla

1 cup chopped pecans or walnuts

Preheat Oven 350 degrees. Grease a 13×9 pan.
Combine the butter and both chocolates in a pan, and slowly melt on top of the stove, stirring frequently.
In a separate bowl, use an electric mixer to combine eggs, sugar, flour, and vanilla
Pour the melted chocolate into bowl and fold in nuts
Bake for 25 minutes at 350 F. Then reduce heat to 325 degrees, cover with aluminum foil, baking 5-10 more minutes (depending on how hot your oven cooks). You want this gooey, but set.

The Best Fudge Brownies Ever

1 cup (8 ounces) butter,
2 1/4 cups sugar

1 1/4 cups Dutch process cocoa

1/2 teaspoon salt

1 teaspoon baking powder

1 tablespoon vanilla extract

4 large eggs

1 1/2 cup unbleached all purpose flour

2 cups chocolate chips, semi-sweet

Note: Increase salt to 1 teaspoon if you are using unsalted butter.
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch pan. (I lined mine with parchment).
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return the mixture to the heat (or microwave for 1 minute) and heat until mixture is very hot but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a bowl (if you melted the butter and sugar in the mixing bowl, you don’t have to transfer anything).
Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chips, stirring until combined. Spoon the batter into the prepared pan.
(Anna’s Note - Rap pan on counter to bring air bubbles to top. Don’t know if this really matters with the baking powder and all, but I did it anyway!)
Bake the brownies for 28 minutes, until a cake tester inserted into the center comes out dry. Remove them from the oven and after 5 minutes, loosen the edges with a table knife. This helps prevent sinking as they cool. Cool completely (and chill for better cutting) then cut and serve.
Makes 2 dozen brownies

Scandinavian Brownies

Yield: 24 servings
 
Ingredients
1 1/3 cup all-purpose flour
1 1/2 cup sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup butter
6 tablespoons boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Method
1. Preheat oven to 350 F
2. Line a 13 x 9 inch cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glaze with the chocolate frosting.

Rich Chocolate Brownie with White Chocolate Chips

3/4 cup unsalted butter
 
1 cup dark or bitter-sweet chocolate
 
3 eggs, at room temperature
 
3/4 cup granulated sugar
 
1 teaspoon vanilla extract
 
3/4 cup all-purpose flour
 
1/2 teaspoon salt
 
3/4 cup white chocolate chips

1. Preheat the oven to 180 C or 355 F. Line a 12" x 9" x 3" pan with foil or parchment paper. 


2. Melt the butter and dark chocolate together in a large heavy-bottomed pot over medium-low heat. Remove from the heat and set aside to cool slightly. 


3. In a large measuring cup, beat the eggs together with the granulated sugar and vanilla. Add to melted chocolate and beat well. Fold in the flour and salt and then stir in the white chocolate chips. Pour batter into the prepared pan.


4. Bake for 25 - 35 minutes, but keep an eye on them. It is literally minutes between unbaked and over-baked brownies. The top will be dried to a slightly paler brown with speckles and the middle will remain dark, dense and gooey - and they will continue to cook slightly as they cool.


5. Allow to cool for about an hour (if you can!) and then cut into 1.5" squares and sprinkle with confectioner's sugar. Pile high on a tray and serve, basking in the compliments.

from: The Domestic Goddess

Perfect Fudgy Brownies

1/2 cup unsalted butter

4 oz unsweetened chocolate

1 1/4 cups sugar

1 tsp vanilla extract

1/4 tsp salt

2 eggs

1/2 cup all purpose flour

2/3 cup walnuts or pecans (optional)

Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.
Melt the butter and the chocolate together, on top of a double boiler or in the microwave, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using.
Scrape batter into prepared pan and bake at 400F for 20 minutes.
Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.
When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies.
Store in an airtight container for up to 3 days.
Makes 16.

Nigel Slater’s Very Good Chocolate Brownies

1 and 1/3 cups sugar

2 sticks butter (I used unsalted)

8.8 oz. semi-sweet chocolate

3 eggs
1 egg yolk

1/2 cup flour

1/2 cup cocoa powder

3/4 teaspoon baking powder

tiny pinch of salt

Line a 9 inch square metal pan with non-stick foil or line with regular foil and grease foil.
Preheat oven at 180°C (350°F). Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy. By hand is okay, but it’s important to beat until very light and fluffy. I used a stand mixer and beat for a good 4 minutes.
Meanwhile, break the chocolate into pieces, set (2 oz.) of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces. Or, melt your chocolate in the microwave.
In a small bowl, beat the eggs lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With the mixer running slowly, add the beaten egg a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared pan, smooth the top and bake for 30 minutes.
After 30 minutes the top will have risen slightly and the brownies should appear softer in the middle than around the edges. Pierce the center of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it looks raw, don’t worry because the brownies will solidify as they cool. Mine tested almost raw at 30 minutes. I put them in for another 4 then took them out to cool. They set up perfectly with a light skin and “peat bog” like texture.
So total time for me was 34 minutes.

Mmmm Brownies

1/2 cup white sugar
2 tablespoons butter
2 tablespoons water
1 1/2 cups semisweet chocolate chips
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt

1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Hershey's White Chocolate Chip Brownies

Ingredients

4 large eggs

1 1/4 cups granulated sugar

1/2 cup butter or margarine, melted

2 teaspoons vanilla extract

1 1/3 cups all-purpose flour

2/3 cup HERSHEY’S Cocoa

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (12-ounce package) HERSHEY’S Premier White Chips

Preparation
Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan.
Beat eggs in large bowl until foamy; gradually beat in sugar. Blend in butter and
vanilla extract.
Stir together flour, cocoa, baking powder and salt; add to egg mixture, blending
thoroughly. Stir in white chips. Spread batter into prepared pan.
Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan.
Cool completely in pan on wire rack. Cut into bars. Makes about 32 brownies.

Deep Dark Fudgy Brownies

2/3 cup Double-Dutch Dark Cocoa

1 1/2 cups granulated sugar
1/2 cup confectioners’ sugar

3/4 teaspoon salt 

1 cup King Arthur Unbleached All-Purpose Flour 

2 teaspoons espresso powder* 

1 cup toasted pecans or walnuts, diced (optional) 

1 cup semisweet chocolate chips (optional) 

3 large eggs 

1/2 cup vegetable oil 

2 tablespoons water

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8-inch or 9 x 9-inch square pan, smoothing the top.

Bake the brownies in a preheated 350°F oven for about 35 minutes, or 45 minutes (for an 8 x 8-inch pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. 
Yield: 16 rich brownies.

Death-by-Chocolate Brownies

2 ounces unsweetened chocolate

4 ounces bittersweet or semisweet chocolate

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

1 1/2 teaspoons instant espresso powder or 2-3 teaspoons instant coffee crystals

1 1/4 cups sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

2 teaspoons vanilla extract

3 large eggs

2/3 cup all-purpose flour

3/4 cup toasted almonds or walnuts (optional)

Pre-heat oven to 325F. Adjust an oven rack to a lower-middle position.
Line an 8 inch square metal baking pan with foil or parchment paper.
Put chocolates, butter, and instant coffee/espresso in a microwave safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is almost melted. Remove from microwave, and stir to melt remaining bits of chocolate. Alternatively, you can melt the choco/butter/coffee combo over a pan of simmering water: put a heat-proof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, and stir until everything is melted. Remove from heat.
Whisk in sugar, salt, baking powder, and extracts into the chocolate mixture. Then whisk in the eggs, one at a time, mixing each one completely before adding the next one. After adding the eggs, whisk the mixture until smooth and glossy. Add flour; whisk until just incorporated. Do not overmix. Stir in the nuts.
Pour batter into the prepared pan; flatten the top with a spatula. Bake until a toothpick poked into the center comes out with wet crumbs, 55 to 65 minutes. (If your oven is notorious for overheating, start checking around 45 minutes.) NOTE FROM ANNA — Mine took 40 minutes.
Cool brownies in pan on a wire rack. When cool enough to handle, use the foil or parchment to pull the brownies from pan. Completely cool brownies on rack, at least 3 hours. Be patient, or the brownies won’t cut into nice squares and you’ll have a mess on hand. … Cut and enjoy!!!
*similar to barefoot contessa oreo crunch brownies

Chocolate Brownie Hearts

6 oz bittersweet chocolate, finely chopped
6 tbsp (1.5 oz) unsalted butter, cut into small pieces
1/2 cup all-purpose flour
1/2 tsp baking powder
pinch salt
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract

Preheat an oven to 325ºF.
Melt the chocolate and butter over a double boiler, stirring occasionally, until smooth and blended. Let cool slightly.
Sift together the flour, baking powder and salt. Set aside dry ingredients.
In another bowl, whisk together the sugar, egg and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture just until combined.
Bake until a toothpick inserted into the center of a brownie comes out with a few moist crumbs attached, about 20 minutes.

Chewy Fudgy Brownies

5 oz semi-sweet chocolate (Scharffen Berger 70% Cacao Bittersweet)

2 oz unsweetened chocolate (Hershey’s unsweetened)

8 tablespoons unsalted butter

3 tablespoons unsweetened cocoa powder

3 large eggs

1 1/4 cups granulated sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup all purpose flour

Walnuts for top (optional)

Preheat oven to 350 degree F. Line an 8 inch metal pan with Release foil or line with regular foil and spray foil with cooking spray.
Melt both chocolate and butter together in a metal bowl set over a pan of barely simmering water, stirring often. Stir in cocoa powder. Remove from heat to cool slightly.
Whisk eggs, sugar, vanilla and salt together in a mixing bowl. Whisk in the melted chocolate mixture. Add the flour and stir until blended. Pour into pan.
If desired, place 9 walnut halves across the top. This is best for large brownies.
Bake for 35-40 minutes. Let sit on a wire rack until completely cool. Chill if desired, or score into 9 large brownies or 16 small. ATK cuts theirs into 1 inch squares and gets a lot more.

Brooke's Best Bombshell Brownies

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Best Brownies

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
 
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Best-Ever Brownies

Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs


Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C).

Sift the flour and salt together and set aside.

Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture in a large bowl.

Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in dry ingredients.

Cooking Instructions
Pour and scrape the batter into an unbuttered 9-inch square pan. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how the brownies are progressing They'll be perfect if they're just barely set and still pretty gooey. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try. Cool the brownies in the pan on a rack. Cut into 1 1/2 by 3-inch bars to serve.

The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature. These never freeze solid, so you might want to think about using them as a mix-in for ice cream.

Makes 18 brownies.