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Brownies

ATK’s Chewy Brownies

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ATK Chewy Brownies

A couple of months ago, before we all went insane staying in our homes, America’s Test Kitchen aired an episode listing their Top 20 most popular recipes of all time.

If there are brownies on any list anywhere, I’ll definitely make them and what do you know, ATK’s Chewy Brownies were there on the list!

I’ve made a couple of other recipes from this list – the wonderful Sticky Buns and the New York Thin Crust Pizza Dough. Sticky Buns – excellent. Pizza dough – no, no, no – it didn’t work out for me and I don’t recommend it (threw away the pizza).

ATK Chewy Brownies

Now, to these Chewy Brownies. Outstanding, fudgy brownies that you would be proud to take to any gathering. Or better yet, stay home and eat them all.

I think the bottom and top get chewy from baking them on the bottom rack of the oven. Then there’s the most fudgy, chocolaty insides that I’ve ever had in a brownie.

ATK tried to mimic boxed brownies since everyone seems to like them so much (including me), but I have to say these are better than any boxed.

ATK Chewy Brownies

I like this recipe because it’s made in a big bowl and all of the ingredients are whisked, then stirred together.

Pour the batter into the pan, pop them in the oven and 45 or so minutes later you have incredible brownies. Their recipe says to bake for 30-35 minutes, but mine took a little over 45. You’ll want to test them after 35 minutes, depending on your oven.

Bret likes frosting on brownies. I can’t imagine putting frosting on these rich brownies – they definitely don’t need it. He’ll just have to suffer and eat them wonderfully plain.

ATK Chewy Brownies

ATK’s Chewy Brownies use three kinds of chocolate – Dutch-processed cocoa powder, unsweetened chocolate, and bittersweet chocolate. Yes, the Dutch-processed cocoa powder does make a difference, so get it if you can. I got mine at Central Market for a pretty good price.

Don’t have much of a preference for the unsweetened baking chocolate, but for the bittersweet chips, go with Ghirardelli. They’re usually available at your local grocery store.

I hope you enjoy these brownies. They definitely deserve to be on America’s Test Kitchen’s Top 20 list. Absolutely.

ATK Chewy Brownies

ATK's Chewy Brownies

Yield: 25 brownies
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 35 minutes

Rich, decadent perfect chocolate brownies made with three kinds of chocolate.

Ingredients

  • 1/3 C (1 oz) Dutch-processed cocoa powder
  • 1 1/2 tsp instant coffee granules
  • 1/2 C plus 2 tbsp boiling water
  • 2 oz unsweetened chocolate,finely chopped
  • 1/2 C plus 2 tbsp vegetable oil
  • 4 tbsp (1/2 stick) butter, melted
  • 2 large whole eggs, plus 2 large egg yolks
  • 2 tsp vanilla extract
  • 2 C (14 oz) granulated sugar
  • 1 3/4 C (8 1/4 oz) all-purpose flour
  • 3/4 tsp table salt
  • 6 oz bittersweet chocolate chips or chunks cut into 1/2 " pieces

Instructions

  1. Move an oven rack to the lowest position in the oven. Preheat the oven to 350 degrees. Line a 13x9" pan with aluminum foil (to lift out brownies after they're cooled) and spray the aluminum foil lightly.
  2. In a large bowl, whisk the cocoa, coffee granules, and boiling water together until smooth. Add the finely chopped unsweetened chocolate and whisk together until melted and smooth.
  3. Whisk in the oil and melted butter (the mixture will look slightly curdled but it'll blend later). Add the whole eggs and egg yolks, and vanilla and continue to whisk until smooth and totally combined.
  4. Whisk in the sugar until fully incorporated. Add the flour and salt and stir completely together with a rubber spoon or spatula. Fold in the bittersweet chocolate pieces.
  5. Pour the batter into the pan and bake until a toothpick inserted toward the sides of the brownies comes out lightly moist with a few crumbs. Mine took about 45 minutes, but start checking at 35 minutes.
  6. Put the pan on a wire rack and let brownies cool for about an hour (so they won't fall apart). Lift the brownies from the pan by the aluminum foil flaps and set on the rack to completely cool.
  7. Remove the aluminum foil and make 4 even cuts horizontally and also vertically (to equal 25 squares) and serve. Store in an airtight container for up to 4 days. Like they'll last that long.

Notes

Tips and Stuff:

The original recipe calls for instant espresso, but I used coffee granules.  This ingredient is optional, but recommended.

I used canola oil instead of vegetable oil.

The original recipes calls for 2 1/2 cups of sugar, but they were plenty sweet and rich at 2 cups of sugar.

The original recipe calls for 30-35 minutes in the oven, but mine were almost raw in the middle at 30 minutes.  Mine took more like 45-50 minutes, but don't over bake them - they are very moist.

Nutrition Information:
Yield: 25 Serving Size: 1 brownie
Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 89mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 3g
© adapted slightly from America's Test Kitchen
Category: Bars

Easy Orange Brownies with Chocolate Buttercream Frosting

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Orange Brownies

After my last post (the incredibly detailed Chocolate St. Honoré Cake), I decided it was time to make something simple but tasty. Enter Easy Orange Brownies with Chocolate Buttercream Frosting.

They could have been a little easier without the frosting, but Bret really likes frosting on brownies and I’m nothing if not a good frosting wife. OK, I’ll stop saying frosting now.

These are easy because you start with your favorite fudge brownie mix. I use Duncan Hines, but use whatever you like or whatever’s on sale.

Orange Brownies

Make the brownies as usual, substituting a pureed orange (yes, including the peel) for the water. Pour it in the pan, bake, and there you go. You don’t have to make the frosting, but I think it complements the brownies nicely. And what’s not better with buttercream frosting?

You’ll end up with dense, moist orange-flecked brownies slathered with that nice chocolate frosting. Grab a glass of milk or your favorite coffee or hot tea and dig in. What could be easier?

Orange Brownies

Orange Brownies

Orange Brownies with Chocolate Buttercream Frosting

Yield: 16
Prep Time: 20 minutes
Cook Time: 37 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 27 minutes

Thick, chewy brownies with a fresh orange flavor. Easy and tasty. 

Ingredients

  • 1 pkg Fudge Brownie Mix
  • 1 small seedless orange
  • For the Frosting:
  • 1/4 C butter, softened
  • 1 C powdered sugar
  • 1/2 tsp vanilla
  • pinch of salt
  • 3 tbsp milk

Instructions

  1. Preheat the oven to 350°.  Line an 8" square pan with aluminum foil with extra foil at two of the ends so you can pull out the brownies easily after baking.
  2. Cut a small slice of the orange from one of the ends and set the orange with the cut end down.  With a sharp knife, carefully run the knife down the curve of the orange to slice the peel away.  Try to make sure there's as little pith (white spongy part) attached to the peel as possible.  After the outer peel is cut away, cut as much of the remaining pith away from the orange as you can. 
  3. Cut the remaining orange into quarters and put in a food processor (or blender) along with the outer orange peels (throw the pith away - it's bitter).  Process/puree the orange until fairly smooth - 1 1/2 to 2 minutes.
  4. Prepare the fudge brownie mix as instructed on the package, substituting the pureed orange for the water it calls for.  Stir by hand until completely combined and pour into the prepared pan.  Bake for 34-37 minutes.  Cool in the pan for about 10 minutes, then pull out by the aluminum foil and let cool completely on a rack (30-45 minutes or put in the refrigerator to cool more quickly).
  5. Prepare the frosting:  Combine the softened butter and powdered sugar in a mixing bowl and mix until blended (will be kind of powdery).  Add the cocoa powder and mix on low for 10 seconds.  Add the vanilla and a pinch of salt.  Add the milk, 1 tbsp. at a time until desired consistency.  Spread on completely cool-to-the-touch brownies.  

Notes

Tips and Stuff:

Remove as much of the pith away from the orange as possible, but don't worry if there's a little left here and there.  I also removed a few of the bigger veins on the inside of the orange.

These are thick and moist and rise a little more like a cake than brownie.

Nutrition Information:
Yield: 16 Serving Size: 1 brownie
Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 44mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 0g

Nutrition Values are Approximate

© sblades
Category: Bars

Lunch Lady Brownies – My Version!

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If you’ve been on Pinterest for at least ten minutes, you’re probably familiar with the popular Lunch Lady Brownies posts. It began on a site that’s long abandoned called SaltBox House Creations, and has blossomed into a Pinterest megahit.

The photos are amazing and people get excited to recreate the brownies from that elementary school cafeteria lady back in the day. I don’t remember brownies, but I do remember those fluffy, buttery rolls they made (I’ll try to find that one, too!).

I’ve never used frosting on a brownie – just a preference because they’re usually gooey and sweet and don’t need it. Bret doesn’t think a brownie’s a brownie without frosting, so I knew he’d like these.

Even though there are 2 cups of sugar in the brownie, it’s not particularly sweet.

The frosting is sweet, but not overwhelmingly so, and complements the barely sweet chocolate brownie. I think these are a great special treat!

Lunch Lady Brownies are thick and soft, but not gooey – kind of bendy if you know what I mean. The frosting is fluffy and smooth and just right for these brownies.

You frost them while they’re still warm and it creates kind of a glaze right on top of the brownie and then the rest of the frosting gets that kind of cracked look. Almost like you get on a Coca-Cola cake. So very, very good.

We’ve enjoyed these brownies and Bret gave them a thumbs up, reminding me once again that brownies aren’t complete without frosting. I think I may agree.

Brownies

Lunch Lady Brownies - My Version!

Yield: 30
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time: 20 minutes
Total Time: 1 hour

Outstanding brownie with frosting - a throwback to the good old days and as good as you remember!  

Ingredients

  • 1 C butter, melted
  • 1/2 C unsweetened cocoa powder
  • 2 C all-purpose flour
  • 2 C granulated sugar
  • 4 large eggs
  • 1/4 tsp salt
  • 2 tsp vanilla
  • Chocolate Frosting
  • 1/4 C butter, softened
  • 1/4 C evaporated milk
  • 1/4 C plus 1 tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla
  • pinch of salt
  • 3 C powdered sugar

Instructions

  1. Preheat oven to 350°.  Line a 9x13-inch baking pan with foil, on the bottom and up the sides so you can lift it out after cooled.  Spray foil with non-stick spray. Set aside
  2. In a large bowl of an stand mixer, combine the butter and cocoa powder.  Blend until smooth.  Add the flour and sugar.  Beat together then add the eggs, salt, and vanilla.  Mix until completely combined, but don't over mix.  Batter will be thick.
  3. Pour batter into the prepared baking pan and spread out evenly.  Bake 25-28 minutes, checking at 20 minutes, until a toothpick inserted in the middle comes away with a few crumbs.  Remove brownies from oven and let the pan stand on a rack for about 20 minutes.  The brownies will still be warm when you frost them.
  4. For the Frosting:  Beat together all of the frosting ingredients until completely smooth (about 4 minutes to blend powdered sugar in completely).  Pour and spread over the warm brownies.  Let cool completely before lifting the brownies out by the foil ends.  Cut and serve with a cold glass of milk.

Notes

Don't over bake them. They won't be gooey, but will be thick and "bendy."

When you lift the brownies out they will bend a bit so put your hand under the bottom to steady them.

Don't worry about the wrinkled frosting - it gives them character!

Nutrition Information:
Yield: 30 Serving Size: 1 brownie
Amount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 99mgCarbohydrates: 33gFiber: 1gSugar: 26gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Bars

Chocolate Peanut Butter Brownies

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We were needing a really good dessert the other day.  You know, a rich one that goes well with a tall, cold glass of milk.  

Since it’s been so hot lately, we’ve been stocking up on ice cream to cool us down, but we were wanting something different.  These Chocolate Peanut Butter Brownies are a Taste of Home recipe, changed slightly for the ingredients I had on hand.

chocolate peanut butter brownies2

Bret loves Reese’s Peanut Butter Cups, so I thought he’d enjoy these dense brownies with a creamy, fluffy peanut butter frosting.  He did enjoy them, I’m glad to report!   I thought I was going to have to wrestle him to save a square for the photo.

I used parchment paper to bake them so they could be pulled out and easily frosted (and drizzled with chocolate).  It worked out great and was convenient to cut into pretty squares without the knife bumping into the sides of the pan.

Chocolate Peanut Butter Brownies

Be sure and let these chill before cutting and serving.  When chilled, the brownie texture is perfect paired with the thick, creamy peanut butter frosting.

Add Chocolate Peanut Butter Brownies to your favorites.  If you’re a chocolate and peanut butter fan, you’ll love them!

Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Brownies

Yield: 20 brownies
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Time: 1 hour
Total Time: 1 hour 40 minutes

Chocolate base with an amazing peanut butter topping.

Ingredients

  • Brownies:
  • 2 oz unsweetened chocolate
  • 2 eggs
  • 1 C sugar
  • 1/2 C all-purpose flour
  • Frosting:
  • 1 1/2 C confectioner's sugar
  • 1/2 C creamy peanut butter
  • 2 to 3 Tbsp. cream or milk
  • Glaze:
  • 1 oz semisweet chocolate chips
  • cream or milk

Instructions

  1. Preheat the oven to 350 °.  
  2. In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally.  
  3. In a mixing bowl, beat the eggs and sugar together until light and pale colored. Add the flour and blend for 5 seconds, then pour in the melted chocolate.  Stir by hand until the chocolate is blended in.  
  4. Line 9" square baking pan with parchment paper (or grease pan for easy release) and pour in the batter.  Bake for 20 minutes or until the brownies test done with a toothpick (don't over bake).  Remove pan to rack and let cool completely (at least 30 minutes).
  5. For the frosting, beat the confectioner's sugar, peanut butter and softened butter in a bowl.  Stir in cream or milk until mixture reaches desired spreading consistency.  
  6. If you used parchment paper, remove brownies from the pan, put the used parchment paper underneath the rack and set the brownies directly on the rack.  Frost the brownies evenly.  
  7. Prepare the glaze ingredients by melting the chips and adding the milk (stir well) - you'll want it fairly thin to drizzle. Drizzle the chocolate over the brownies, cover loosely and chill in the refrigerator for at least an hour before cutting. Refrigerate leftovers.

Notes

Stir in the melted chocolate after the flour is added so the egg mixture won't scramble from the heat.  

Only stir it until just blended so that the brownies don't turn out tough.  

You can use chunky peanut butter if that's what you have.  

Be sure and put waxed paper or the used parchment paper under the rack to catch the drizzled chocolate.   Trust me - you don't want to have to clean melted chocolate off your countertops.  

Definitely keep these refrigerated.

Nutrition Information:
Yield: 20 Serving Size: 1 brownie
Amount Per Serving: Calories: 187Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 53mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 4g

Nutrition Values are Approximate

© sblades
Category: Bars