Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening.
In medium saucepan, melt the butter and chocolate over very low heat, stirring constantly. Remove from heat and stir in sugar, eggs and vanilla. Mix in flour, just until combined.
Spread half of the batter in the prepared baking pan. Sprinkle the broken graham crackers over the batter. Top the graham cracker layer with marshmallows. Spread the remaining batter on top of the marshmallows and graham crackers, cover them completely.
Bake for 25 minutes, or until set. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
Brownie Points: For a decadent twist, substitute dark chocolate for the milk chocolate.
Ingredients:
1/2 cup butter
2 ounces milk chocolate, chopped
1 cup granulated sugar
9 graham cracker squares, broken into bite-sized chunks
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1 cup miniature marshmallows
The only thing I hate about cooking is the clean up afterwards, so I love that this ginger brownies recipe uses only one saucepan to mix all the ingredients.
No-Bowl-Needed Ginger Brownies
Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.
In a medium saucepan, stir the dark chocolate and butter over medium-low heat until melted and smooth. Remove from heat and stir in the remaining ingredients.
Spread the ginger brownies batter in the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
Ingredients:
1 /2 cup butter
3 ounces dark chocolate, chopped
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 eggs
1 teaspoon fresh ginger, grated, peeled
1/2 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
Peanut butter just makes the world a better place! While the mix of peanut butter and chocolate is a universally popular flavor combination, it’s the texture of the crunchy peanut butter in these peanut butter brownies that makes them extra delicious. Don’t have crunchy peanut butter? Simply add some chopped roasted peanuts to creamy peanut butter.
Peanut Butter Whirled Brownies
Preheat your oven to 325° F. Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.
In a medium heatproof bowl set over a pan of simmering water, stir 8 tablespoons butter plus chocolates together until melted and smooth. Remove from heat and let cool slightly. In a separate medium bowl, whisk together the flour, baking powder and 1/4 teaspoon salt.
Take the chocolate mixture and whisk in the granulated sugar. Then add eggs and whisk until the mixture is smooth. Stir in 2 teaspoons vanilla. Whisk in the flour mixture, just until combined. Set aside.
For the peanut butter filling, stir together the 4 tablespoons butter, confectioners’ sugar, peanut butter, 1/4 teaspoon salt and 1/2 teaspoon vanilla in a medium bowl until smooth.
Spread 1/3 of the batter in the prepared baking pan. Drop dollops of the peanut butter filling (1 tablespoon each) on top of the batter, spaced about 1 inch apart. Drizzle the remaining batter on top and gently spread it to fill the entire pan. Drop dollops of the remaining peanut butter filling on top. With a butter knife, gently swirl the peanut butter filling by running knife lengthwise and crosswise through batter.
Bake for 45 minutes, or until a toothpick inserted in the middle comes out with a few dry crumbs. Let the peanut butter brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 peanut butter brownies.
Ingredients:
8 tablespoons plus 4 tablespoons butter, divided
2 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup crunchy peanut butter
1/4 teaspoon plus 1/4 teaspoon salt, divided
3 eggs
2 teaspoon plus 1/2 teaspoon vanilla, divided
3/4 cup granulated sugar
1/2 cup confectioners’ sugar
Preheat oven to 350F degrees. Butter sides and bottom of 9×9 baking pan. In medium bowl, whisk together flour, salt, cocoa, chili powder, and cinnamon.
Configure a double boiler. Place chocolate and butter in bowl and stir occasionally until both are completely melted and combined (about 5 minutes). Turn off heat but leave bowl over water and add both sugars. Whisk until completely combined and remove bowl from pan. Let stand at room temperature, about 20 minutes.
Add eggs to chocolate mixture, and whisk until just combined. Add vanilla and ginger, whisking to combine. Do not over beat the batter or brownies will be cakey.
Sprinkle flour mixture over chocolate mixture. Using spatula, fold dry ingredients into wet ingredients until there is just a trace amount of the flour mixture visible.
Pour batter into greased pan and smooth top with spatula. Bake for 27 to 30 minutes. Brownies are done when toothpick inserted comes out with a few moist crumbs. Cool brownies completely before cutting into bars.
Preheat oven to 350F degrees. Butter 8-inch baking pan. Line bottom with parchment paper. Butter paper.
In heatproof bowl set over (not in) saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat and stir occasionally until just melted.
Remove mixture from heat and stir in sugars, salt and then eggs. Mix in flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until toothpick inserted comes out with moist crumbs, 30 to 35 minutes.
Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan.
Using parchment paper overhang, lift cake onto work surface and cut into squares.
