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.

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!).

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.

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.

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.

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

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.)