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Thank you to all who helped me with carrot cake! (post 334) Now I have a chocolate bar question...
- Thread starter joe
- Start date
Gayle, I used your idea and made a box brownie mix and chopped up a big Symphony choc bar
and sprinkled the chunks over the top and then baked. After cooling, I melted choc chips and white chips in 2 zip loc bags and drizzled those criss-cross over the top. These were so tasty and pretty and easy.
and sprinkled the chunks over the top and then baked. After cooling, I melted choc chips and white chips in 2 zip loc bags and drizzled those criss-cross over the top. These were so tasty and pretty and easy.
REC: A T&T for Cappuccino Brownies==>
Cappuccino Brownies
As a general rule I prefer brownies with no frosting, but this one is a big exception to that rule! This recipe came to me from a cooking lover, Donna Brooks Turner.
Cappuccino Brownies
Brownie Layer
8 ounces fine quality bittersweet chocolate (not unsweetened), chopped (I use Callebaut semisweet.)
6 ounces unsalted butter, cut into pieces
3 Tablespoons instant espresso powder, dissolved in 1/2 Tablespoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup pecans or walnuts, chopped
Cream Cheese Frosting
10 ounces Philadelphia cream cheese, softened
7-1/2 Tablespoons unsalted butter, softened (3-3/4 ounces)
1-7/8 cups confectioners' sugar, sifted
1-1/4 teaspoons vanilla
2 teaspoons cinnamon
Glaze
6 ounces fine-quality bittersweet chocolate (not unsweetened)-- I use semisweet.
1 ounce unsalted butter
1/2 cup heavy cream
2-1/2 Tablespoons instant espresso powder, dissolved in boiling water
Preheat oven to 350 degrees and butter & flour a foil-lined 13 x 9-inch rectangular baking pan (do not spray).
Brownie Layer: In a heavy 1-1/2-quart saucepan (I use a double boiler), melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in nuts.
Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on rack.
Cream Cheese Frosting: In a bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla and cinnamon and beat until well combined. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.
Glaze: In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler (or bowl) from heat. Cool glaze to room temperature.
Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.
Cut chilled brownies into 24 squares and remove them from the pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, for 5 days.
Cappuccino Brownies
As a general rule I prefer brownies with no frosting, but this one is a big exception to that rule! This recipe came to me from a cooking lover, Donna Brooks Turner.
Cappuccino Brownies
Brownie Layer
8 ounces fine quality bittersweet chocolate (not unsweetened), chopped (I use Callebaut semisweet.)
6 ounces unsalted butter, cut into pieces
3 Tablespoons instant espresso powder, dissolved in 1/2 Tablespoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup pecans or walnuts, chopped
Cream Cheese Frosting
10 ounces Philadelphia cream cheese, softened
7-1/2 Tablespoons unsalted butter, softened (3-3/4 ounces)
1-7/8 cups confectioners' sugar, sifted
1-1/4 teaspoons vanilla
2 teaspoons cinnamon
Glaze
6 ounces fine-quality bittersweet chocolate (not unsweetened)-- I use semisweet.
1 ounce unsalted butter
1/2 cup heavy cream
2-1/2 Tablespoons instant espresso powder, dissolved in boiling water
Preheat oven to 350 degrees and butter & flour a foil-lined 13 x 9-inch rectangular baking pan (do not spray).
Brownie Layer: In a heavy 1-1/2-quart saucepan (I use a double boiler), melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in nuts.
Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on rack.
Cream Cheese Frosting: In a bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla and cinnamon and beat until well combined. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.
Glaze: In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler (or bowl) from heat. Cool glaze to room temperature.
Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.
Cut chilled brownies into 24 squares and remove them from the pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, for 5 days.
Oops--This is the recipe for German Chocolate Brownies!
German Chocolate Brownies (recipe is from a very old GOOD HOUSEKEEPING magazine--no idea of date or issue)
Brownie bars are filled with a rich coconut-pecan mixture.
Bake at 350 degrees F. for 30 minutes. Makes 30.
1 can sweetened condensed milk (NOT evaporated)
1/2 cup (1 stick) unsalted butter
3 egg yolks, slightly beaten
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
1 cup chopped pecans (4 ounces)
2 Tablespoons all-purpose flour
1 package (23.6 ounces--Note: may differ slightly by today's sizes!) original fudge brownie mix
1/3 cup vegetable oil
3 eggs
1/3 cup water
1) Grease the bottom only of a 9x13-inch pan.
2) Combine condensed milk, butter and egg yolks in a medium saucepan. Cook over moderate heat, stirring constnatly, 10 to 12 minutes, or until mixture thickens. Remove from heat. Stir in vanilla, then coconut and chopped nuts, until blended.
3) Divide coconut mixture in half. Place half in a small bowl; stir in flour until well blended.
4) Prepare brownie mix with oil, eggs and water, following package directions. Spread half of brownie batter into prepared pan.
5) Spoon dollops of the flour-added coconut mixture over brownie batter; spread very gently with a spatula. Top with dollops of remaining brownie batter; spread gently to cover coconut as evenly as possible.
6) Bake on middle rack of moderate oven (350 degrees F) for 30 minutes, or until top is firm and cake shrinks from sides of pan. Cool completely on wire rack.
7) Cut layer in half, crosswise, with a serrated knife. Cut each half in thirds, lengthwise then in fifths, to produce 30 bars. Top each bar with a dollop of the remaining coconut mixture. smileys/bigeyes.gif Decorate each bar with a pecan half standing on its end at a slight angle. These are really good!
Hope U enjoy them as much as we do. --Wigs
German Chocolate Brownies (recipe is from a very old GOOD HOUSEKEEPING magazine--no idea of date or issue)
Brownie bars are filled with a rich coconut-pecan mixture.
Bake at 350 degrees F. for 30 minutes. Makes 30.
1 can sweetened condensed milk (NOT evaporated)
1/2 cup (1 stick) unsalted butter
3 egg yolks, slightly beaten
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
1 cup chopped pecans (4 ounces)
2 Tablespoons all-purpose flour
1 package (23.6 ounces--Note: may differ slightly by today's sizes!) original fudge brownie mix
1/3 cup vegetable oil
3 eggs
1/3 cup water
1) Grease the bottom only of a 9x13-inch pan.
2) Combine condensed milk, butter and egg yolks in a medium saucepan. Cook over moderate heat, stirring constnatly, 10 to 12 minutes, or until mixture thickens. Remove from heat. Stir in vanilla, then coconut and chopped nuts, until blended.
3) Divide coconut mixture in half. Place half in a small bowl; stir in flour until well blended.
4) Prepare brownie mix with oil, eggs and water, following package directions. Spread half of brownie batter into prepared pan.
5) Spoon dollops of the flour-added coconut mixture over brownie batter; spread very gently with a spatula. Top with dollops of remaining brownie batter; spread gently to cover coconut as evenly as possible.
6) Bake on middle rack of moderate oven (350 degrees F) for 30 minutes, or until top is firm and cake shrinks from sides of pan. Cool completely on wire rack.
7) Cut layer in half, crosswise, with a serrated knife. Cut each half in thirds, lengthwise then in fifths, to produce 30 bars. Top each bar with a dollop of the remaining coconut mixture. smileys/bigeyes.gif Decorate each bar with a pecan half standing on its end at a slight angle. These are really good!
Hope U enjoy them as much as we do. --Wigs