Maybe you are too?
I love brownies and my favourite are these Decadent Brownies. You can serve them a variety of ways.
Brownies – Decadent Brownies
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts
(Optional: use 3/4 cup brown and 3/4 cup white sugar
Add a shot of espresso
Melt chocolate and butter in microwave bowl. Beat in sugar and salt
Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into
rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over
bake. Should still be soft in the middle. Put into freezer immediately
for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap
Another Option. Both methods are good and I use them interchangeably.
Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.
Add one egg at a time and mix until each is well incorporated before
adding the next egg.
Add vanilla (and espresso if using).
Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
Another, just as good are these marbled with cream cheese.
Home Cookin Chapter: Recipes From Thibeault’s Table
Brownies – Marbled Cream Cheese Brownies
6 ounces semisweet chocolate
4 tablespoons butter or margarine,
2 tablespoons butter
4 ounces of cream cheese, softened
1 cup granulated sugar, divided
3 eggs, divided
1/2 cup plus 2 tablespoon all-purpose flour
3 teaspoons vanilla, divided.
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts or pecans
3/4 cup semisweet chocolate chips
2 tablespoons butter or margarine
3 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cup powdered sugar
(more as needed)
(Note: I often double the cream cheese filling)
Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4
tablespoons of the butter in small heavy saucepan over low heat; set
aside. Mix cream cheese with remaining 2 tablespoons butter in small
bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1
egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside.
Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until
light. Add the baking powder, salt and 1/2 cup flour. Blend in
chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or
pecans. Spread half of the chocolate mixture in prepared pan. Cover
with cream cheese mixture, then spoon remaining chocolate mixture over
the top. Swirl with knife or spatula to create a marbled effect. Bake
30 to 35 minutes or until set in center.
Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes,
then spread icing evenly over the top. Cool completely in pan on wire
rack. Cut into 2-inch squares.
Makes 16 brownies
Combine chocolate chips, butter, milk in a bowl and melt in the
microwave. Stir until smooth and add vanilla. Add powdered sugar; beat
until glossy and easy to spread.
NOTE: I sometimes add a shot of espresso to the brownie batter.