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Desserts

Marbled Pumpkin Pecan Brownies

These marbled pumpkin pecan brownies remind me of the holidays, so I like to stash away a can of pureed pumpkin in the pantry so I can break out a batch in the spring (or whenever spirits need a little lift).

Marbled Pumpkin Pecan Brownies

Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening. Melt dark chocolate and butter in heatproof bowl, set over a pan of simmering water. Stir constantly until melted and smooth.

In large bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer with paddle attachment, mix sugar, eggs and vanilla. Beat until fluffy. Beat in the flour mixture.

Divide batter in half between two bowls. Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon, nutmeg and pecans. Transfer half chocolate batter to the prepared baking pan. Then top with half the pumpkin batter. Repeat one more chocolate layer and one pumpkin layer. Using butter knife, gently swirl the two batters to create marbled effect.

Bake for 40 to 45 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 marbled pumpkin pecan brownies.

Brownie Points: Canned pumpkin contains only pureed pumpkin or squash with low salt. Use this rather than pumpkin pie filling which has added sugar and spices.

Ingredients:

1/2 cup butter
6 ounces dark chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
4 eggs
1 tablespoon vanilla
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, chopped

Number of servings: 16

Cooking time: 40 minutes

1,464

Desserts

Banana Cream Brownies

If you like bananas, you’re going to love these banana cream brownies and its rich cream cheese filling. And it’s a great recipe for using up those leftover bananas.

Banana Cream Brownies

Preheat your oven to 350° F. Lightly grease the bottom of a 9×13-inch baking pan with butter or shortening and set aside. In a medium saucepan, bring water to a boil. Remove from heat. Put the dark chocolate in a heatproof bowl and set it over the saucepan. Stir constantly until chocolate is completely melted.

Use an electric mixer with a paddle attachment to beat the butter and sugar in a bowl on medium-low speed. Mix until light and fluffy (3 minutes). Then add 3 eggs. Beat to combine. Add in the chocolate mixture, 3/4 cup flour and salt. Mix until just combined.

In a food processor, blend cream cheese until smooth and creamy (30 seconds). Add the egg yolk, confectioners’ sugar, vanilla, remaining tablespoon of flour and egg. Process until smooth (1 minute). Transfer to a bowl and fold in the mashed banana.

Spread the chocolate batter into the prepared baking pan. Using a rubber spatula, make three trenches in the batter and fill with banana cream cheese mixture. To create marble effect, run tip of a knife back and forth through the batters.

Bake for 40 minutes, or until set. Cool completely. Cut into 4 rows by 8 rows to make 32 banana cream brownies.

Ingredients:

8 ounces dark chocolate, chopped
3/4 cup butter, cut into small pieces
1 1/4 cup granulated sugar
4 eggs
3/4 cup plus 1 T all-purpose flour, divided
pinch of salt
1 egg yolk
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla
1 very ripe banana, mashed
8 ounces cream cheese, room temperature

Number of servings: 32

Cooking time: 40 minutes

Desserts

Peppermint Brownies

December 26 is National Candy Cane Day (and my sister’s birthday)! Don’t throw out those broken candy canes; use them instead to make these delicious peppermint brownies.

Preheat oven to 425° F. Lightly grease bottom of a 9×13-inch baking pan with butter or shortening.

In medium heatproof bowl, set over pan of simmering water, stir dark chocolate and butter until melted and smooth. Remove from heat and set aside.

In bowl of stand mixer fitted with whisk attachment, whip eggs, vanilla, salt, espresso powder and sugar on high speed until foamy and stiff (about 10 minutes).

Stir in the chocolate mixture by hand, followed by the flour.

Spread half the batter in the prepared baking pan. Place a layer of peppermint patties candies over the batter. Pour remaining batter over the peppermint patties and smooth the top. Sprinkle crushed candy canes over top of brownies.

Bake for 20 to 22 minutes, or until a firm crust is formed on top. A toothpick inserted in the center should come out moist. Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 peppermint brownies.

Brownie Points: This recipe is extremely rich and dense. If you’re serving this at a party, offer smaller portions for your guest by cutting the 32 squares in half diagonally to make 64 “brownie bites.”

Ingredients:

8 ounces dark chocolate, chopped
1 cup butter, cut into cubes
5 eggs, at room temperature
2 teaspoons vanilla
1 tablespoon instant espresso powder
3 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
6 peppermint candy canes, crushed
1/4 teaspoon salt
1 pound chocolate-covered peppermint-flavored patties, unwrapped

Number of servings: 32

Cooking time: 20 minutes

3,735

Desserts

Eggnog Brownies

Eggnog isn’t just for drinking. You can also eat your eggnog in this easy holiday recipe for eggnog brownies.

We’ve all done it: we buy a quart of eggnog at the grocery store during the holidays thinking it will be a great treat. You get home and put it in the fridge. Then you forget that it’s there until after the holidays have past by. The good news is that eggnog is a great ingredient to bake with. So before the holiday season totally passes by, challenge yourself to find creative ways to use any leftover eggnog in holiday recipes like these delicious eggnog brownies. This recipe for eggnog brownies is perfect for turning any leftover eggnog into holiday treats that kids and adults will gobble up.

Can I use homemade eggnog to make these eggnog brownies?

What exactly is eggnog? It’s simply a drink made from a mixture of beaten eggs, cream, and sugar, often with alcohol. For a kid-friendly, non-alcoholic version of eggnog brownies, substitute milk or water for the rum. And if you can’t find eggnog in your local market or would prefer to make your own, here’s a great eggnog recipe from Food Network’s Alton Brown. For a more decadent version of eggnog brownies, substitute unsweetened dark chocolate cocoa powder and dark chocolate chunks.

Eggnog Brownies

Cook Time: 40 minutes

Yield: 16 servings

Eggnog Brownies

Ingredients

1/2 cup butter

2 eggs plus 1 egg yolk, divided

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsweetened cocoa powder

3/4 cup plus 4 tablespoons granulated sugar, divided

1/2 cup dark brown sugar

1/2 cup milk chocolate chunks

1/4 cup rum

16 ounces cream cheese, room temperature

1/4 cup eggnog

1 teaspoon vanilla

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

confectioners' sugar for dusting

Instructions

Preheat your oven to 350° F. Lightly grease a 9x9-inch baking pan with butter or shortening. Set aside.

Melt butter in a medium-sized microwave-safe bowl. Add rum and 2 eggs to the melted butter. Stir in the flour, baking powder, kosher salt, cocoa powder, 3/4 cup granulated sugar, dark brown sugar and milk chocolate chunks just until combined.

In another medium mixing bowl, whisk the egg yolk until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon and nutmeg. Beat in the cream cheese until the mixture is smooth. The consistency will be like a creamy yogurt.

Spread half of the batter in the prepared baking pan. Top the brownie batter with the cream cheese eggnog mixture, using a spatula to level out the mixture. Spoon the remaining brownie batter over the cream cheese eggnog layer, again using the spatula to spread evenly. Drag the spatula through pan to create a marbled effect.

Bake for 40 to 45 minutes, or until the edges start to move away from the pan. A toothpick inserted in the center of the eggnog brownies should come out almost clean. Cool completely, about 1 hour.

Lightly dust the brownies with confectioners' sugar and cut into 4 rows by 4 rows to make 16 eggnog brownies.

http://bakedchicago.com/eggnog-brownies/

Desserts

Carob Brownies

Preheat oven to 350° F. Lightly grease mini muffin pan with butter or shortening.

In medium bowl, cream butter and honey together thoroughly with mixer on medium speed. Add flour, carob powder and baking powder. Mix in eggs, one at a time, and then vanilla.

Use a small cookie dough scoop to fill muffin tins about 2/3 full. Bake for 8 minutes, or until sides of brownies start to pull away from pan. Remove from muffin pan and let cool completely on wire racks. Repeat until remaining batter is gone. Dust with confectioners’ sugar, if desired. Makes approximately 3 dozen mini muffins.

This recipe substitutes several traditional ingredients for healthier options:

Honey instead of granulated sugar
Carob powder instead of chocolate or cocoa powder
Whole wheat flour instead of all-purpose flour

This brownie recipe is a good alternative for those who may be allergic or sensitive to chocolate, or who want to cut down on simple carbohydrates. And because these brownies don’t contain chocolate or processed sugars, you can even share them (in moderation) with your dog! [If you’re going to share these with Fido, I’d recommend leaving off the confectioners’ sugar as well.]

Ingredients:

1/2 cup butter
3 tablespoons honey
4 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1/4 cup carob powder
1/2 teaspoon baking powder
confectioners’ sugar for dusting (optional)

Number of servings: 36

Cooking time: 8 minutes

Desserts

Root Beer Brownies

These root beer brownies are fudgier, moister and have a deeper flavor the day after baking. Wrap tight and store in the refrigerator overnight. For authentic draft-style root beer flavor, use Berghoff Chicago Famous Root Beer.

Root Beer Brownies

Cook Time: 25 minutes

Yield: 16 servings

Ingredients

2/3 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

8 ounces dark chocolate, chopped

8 ounces root beer

4 tablespoons butter

3 eggs

1 cup granulated sugar

1 teaspoon vanilla

Instructions

Preheat your oven to 350° F. Lightly grease the bottom of a 9x9-inch baking pan with butter or shortening.

In a small bowl, mix together flour, cocoa powder and salt. Set aside.

In a small saucepan, melt the butter and dark chocolate over very low heat, stirring constantly until mixture is smooth. Set aside to cool slightly.

In a large bowl, beat together the eggs and sugar until well combined. Blend in cooled chocolate mixture. Stir in half of flour mixture, followed by half of root beer. Stir in the remaining flour mixture, remaining root beer and vanilla, just until combined.

Spread the batter in the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 root beer brownies.

http://bakedchicago.com/root-beer-brownies/

2,894

Desserts

Cherry Cabernet Brownies

Preheat oven to 350° F. Lightly grease bottom of a 13×9-inch baking pan with butter or shortening. Set aside.

In small saucepan, combine dried cherries and 1/2 cup Cabernet Sauvignon. Bring to a boil and remove from heat. Set aside.

In medium saucepan, stir 3/4 cup butter and baking chocolate over low heat until melted and smooth. Whisk in sugar. Then add eggs one at a time, whisking well after each addition. Stir in vanilla.

In small bowl, stir together flour, baking powder, baking soda and salt. Stir dry mixture into chocolate mixture until combined. Fold in cherries and wine mixture.

Spread batter in the prepared baking pan. Bake for 35 minutes, or until sides pull away from the pan. Cool completely, about 1 hour. Cut into 24 bars.

Brownie Points: Chocolate scorches easily, so don’t be tempted to increase the heat in order to speed the melting process.

Ingredients:

3/4 cup cold butter
3 eggs
1 cup all-purpose flour
4 ounces dark chocolate, chopped
2 cups granulated sugar
1/2 cup Cabernet Sauvignon wine
1 cup dried cherries, chopped
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Number of servings: 24

Cooking time: 35 minutes

3,712

Desserts

Marshmallow Pretzel Crunch Brownies

Cook Time: 25 minutes

Yield: 24 servings

Ingredients

10 tablespoons butter

1 3/4 cups dark brown sugar

3/4 cup unsweetened dark chocolate cocoa powder, sifted

1 cup all-purpose flour

1 teaspoon baking soda

2 cups and 1/2 cup pretzel twists or sticks, coarsely chopped, divided

1 teaspoon vanilla

4 eggs

pinch of salt

1/2 cup salted peanuts, chopped

1 cup miniature marshmallows

1 cup and 1/2 cup milk chocolate chips, divided

Instructions

Preheat oven to 375° F. Lightly grease bottom of a 13x9-inch baking pan with butter or shortening. Whisk together in large bowl the cocoa powder, flour, baking soda and salt. Then set aside.

Melt butter in a medium saucepan over low heat. Add dark brown sugar, stirring until completely blended with butter. Stir flour mixture into the butter mixture. When mixed, remove from heat and set aside. The mixture at this point will be very dry.

In medium bowl, whisk eggs and vanilla. Incorporate egg mixture into brownie batter in the pan. Fold in 2 cups pretzels and 1 cup milk chocolate chips. Pour into the prepared baking pan.

In medium bowl, stir together marshmallows, peanuts, 1/2 cup pretzels and 1/2 cup milk chocolate chips. Sprinkle evenly over the top of brownie batter.

Bake for 25 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

http://bakedchicago.com/marshmallow-pretzel-crunch-brownies/

Desserts

Peanut Butter and Jelly Brownies

If you knew me, you’d be surprised that I’d even consider creating a recipe for Peanut Butter and Jelly Brownies. Why, you ask? Let me lie down on the couch and explain. I’m one of those people who loves peanut butter, who likes jelly and jam – but is NOT a fan of peanut butter and jelly together. I don’t know why, so don’t ask me. Well, maybe I do know why.

When I think peanut butter and jelly, I think of PB&J sandwiches. Growing up in the 70’s, we used to have Smucker’s PB&J (Grape) in the cupboards. Strips of peanut butter and strips of jelly in a single jar – in theory – makes sense. It was the 70’s and we all craved for innovation in our kitchens (or at least our moms did). But in practice, having peanut butter and jelly in the same jar was nothing more than a blobby mess.

And as child #4 out of 6, we had an assembly line of PB&J sandwich-making each night to get school lunches ready for the next day. Add in that I loathe, loathe, loathe mushy bread, those PF&J sandwiches were not a fond memory from my childhood. Now if that’s among the most annoying things in my childhood, I really should not complain. But it left a psychic scar on my palate.

I usually consume my peanut butter separate from my jelly. Actually, as an adult male, I now gravitate toward blackberry jam. [Quite adult of me, don’t you think.] This PB&J aversion might not make sense to you. But consuming peanut butter separate from my jam makes perfect sense to my palate – and it satisfies three levels of Maslow’s Hierarchy of Needs for me: physiological, safety and self-actualization (yes, honest to goodness self-actualization). Don’t let my crazy stop you from trying this combination in your next brownies.

Peanut Butter and Jelly Brownies

Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch square baking pan with butter or shortening.

Beat butter, brown sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla, and then mix well. Beat in flour and salt until well blended. Fold in chopped dark chocolate.

Spread batter in the prepared baking pan. Drop jam by spoonfuls over batter, and then swirl into the batter with a butter knife to create a marble effect. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour.

Lightly dust with cinnamon-sugar mixture and cut into 6 rows by 4 rows to make 24 brownies.

Brownie Points: Jam is better for baking than jelly because it includes pieces of actual fruit, whereas, jelly is made up of only fruit juices. Use any of your favorite jams for this recipe. For a stronger flavor contrast against the dark chocolate, try strawberry, raspberry or apricot jam.

Ingredients:

1/4 cup butter, softened
2 eggs
1/2 cup all-purpose flour
6 ounces dark chocolate, chopped
1 cup dark brown sugar
1/2 cup crunchy peanut butter
1/2 cup jam
1 teaspoon vanilla
1/4 teaspoon salt

Number of servings: 24

Cooking time: 35 minutes

Desserts

Spicy Cinnamon Hazelnut Brownies

Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch square baking pan with butter or shortening.

Melt butter in a medium-sized saucepan and then remove from heat. Stir in sugar and water first, then eggs, oil and vanilla. Stir in all dry ingredients (except dark chocolate chunks) and mix just until blended. Fold in dark chocolate chunks and hazelnuts. Spread batter in the prepared baking pan.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

Dust brownies with a cinnamon-sugar mix and cut into 4 rows by 4 rows to make 16 brownies.

Brownie Points: Substitute espresso powder for the cayenne pepper for a less spicy option.

Ingredients:

1/4 cup butter
3 eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup dark chocolate chunks
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/3 cup cold water
3 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup hazelnuts, chopped
cinnamon-sugar mixture for dusting

Number of servings: 16

Cooking time: 25 minutes

Desserts

Dark Chocolate & Raspberry Liqueur Brownies

Cook Time: 35 minutes

Yield: 16 servings

Ingredients

1/2 cup butter

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/2 cup dark brown sugar

1/2 cup dark chocolate chunks

2 ounces raspberry liqueur, Chambourd preferred

confectioners’ sugar for dusting

Instructions

Preheat oven to 350° F. Lightly grease bottom of an 8x8-inch or 9x9-inch square baking pan with butter or shortening.

Melt butter in microwave-safe bowl. Add liqueur and eggs to the melted butter. Stir in all dry ingredients and mix just until blended. Spread batter in the prepared baking pan.

Bake for 30 to 35 minutes (8-inch pan) or 25-30 minutes (9-inch pan), or until the brownies are dry around edges. A toothpick inserted in the center should come out almost clean. Cool completely, about 1 hour.

Lightly dust brownies with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 brownies.

Notes

Change the flavor profile by substituting the raspberry liqueur with your favorite flavored liqueur, such as coffee, Irish cream, black currant or orange.

http://bakedchicago.com/dark-chocolate-raspberry-liqueur-brownies-2/

5,678

Desserts

Red Velvet Brownies

Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening.

In medium heatproof bowl over saucepan of simmering water, stir semisweet chocolate and 3/4 cup butter until melted and smooth. Whisk in granulated sugar. Add eggs, one at a time, whisking just until combined. Gently stir in flour, red food coloring, baking powder, 1 teaspoon vanilla and 1/8 teaspoon salt.

Spread batter in prepared baking pan. Bake for 40 to 45 minutes, or until toothpick inserted comes out with moist crumbs. Let brownies cool completely, about 1 hour.

While brownies are cooling, prepare cream cheese frosting. In medium bowl, use electric mixer on medium speed to beat cream cheese and remaining butter until creamy. Gradually add in confectioners’ sugar and 1/8 teaspoon salt, beating until blended. Stir in vanilla.

Spread frosting on top of brownies. Cut into 4 rows by 4 rows to make 16 brownies.

Ingredients:

4 ounces semisweet chocolate, chopped
3/4 cup plus 3 T butter, divided
2 cups granulated sugar
4 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon plus 1 teaspoon vanilla, divided
1/8 teaspoon plus 1/8 teaspoon salt, divided
8 ounces cream cheese, softened
1 1/2 cups confectioners’ sugar
1 ounce red food coloring

Number of servings: 16

Cooking time: 45 minutes

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