BOB Recipe: Caramel Brownies and Chocolate Bliss Brownies

BROWNIE MACAROONS
from:  Baker’s
Product:  Unsweetened chocolate squares

BOB Recipe:  One-Bowl Brownies

4 squares Baker’s Unsweetened Chocolate
3/4 cup (1 1/2 sticks) margarine or butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped nuts (optional)

Heat oven to 350 F (325 for glass baking dish).

Microwave chocolate and margarine in large microwaveable bowl on High 2 minutes or until margarine is melted.  Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended.  Mix in eggs and vanilla.  Stir in flour and nuts until well blended.  Spread in greased foil-lined 13 x 9 baking pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.  DON’T OVERBAKE.  Cool in pan.  Cut into squares.  Make 24 fudgy brownies.

Top of Stove Preparation:  Melt chocolate and margarine in heavy saucepan on very low heat, stirring constantly.  Continue as above.

Brownie Variations:

CARAMEL BROWNIES:  Prepare and bake brownies as directed.  Microwave 1 pkg. (14 oz) Kraft Caramels and 2 tbsp milk in microwavabl bowl on High 1 1/2 minutes.  Stir until caramels are completely melted.  Gently spread over brownie in pan.  Sprinkle with 1 1/2 cups semi-sweet chocolate chunks.  Cool completely before cutting into squares.

CHOCOLATE BLISS:  Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts.  Spread into prepared pan and bake as directed.

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BOB RECIPE: Hot & Fudgy Brownie Pudding

from:  Safeway
Product:  Shelled Walnuts

Tip:  To toast walnuts, bake at 350 F until toasted, about 10 minutes.

BOB RECIPE:  Hot & Fudgy Brownie Pudding

4 large eggs
2 cups sugar
1/2 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 pound (2 sticks or 1 cup) butter or margarine, melted and cooled slightly
3/4 cup shelled walnuts
2 teaspoons vanilla

Preheat oven to 325 F.

In a large mixing bowl, beat eggs and sugar until thick and light, 2 minutes.  On low speed, mix in flour and cocoa until incorporated.  Mix in butter, walnuts and vanilla until well blended.  Pour into greased 7 x 11 glass baking dish.  Bake for 45 – 55 minutes or until the top is crusty and a knife inserted 1/2 inch from the edge comes out clean.  The center will not test clean.  Remove to rack and cool slightly.

Pudding may be refrigerated, covered, up to 4 days or frozen.  To reheat, bring to room temperature and bake at 325 F for 10 minutes or microwave until warm.  Makes 8 -10 servings

Brownie Butter Squares

BROWNIE BUTTER SQUARES
This is one of my favorite 2-in-1 cookies:  Butter cookies with brownie tops.  Yumm!

Butter cookie layer:

2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract

Brownie layer:  Use any of your favorite boxed brownie mix, and ingredients as directed in the box

Preheat oven to 375 F.  Grease and line a 13 x 9 inch baking pan, line with foil with 2 inch overhang on both ends (for easy removal), and grease foil also.  Set aside.

In a small bowl, whisk together flour, baking powder and salt.  Set aside.

In a large mixing bowl, cream butter and sugar together using an electric mixer, until pale and fluffy.  Beat in egg and then vanilla.   With mixer speed on low, add flour mixture and beat until just combined.

Using plastic wrap (or ziplock bag), press cookie dough evenly onto bottom of baking pan.   Bake in preheated oven for about 15 – 20 minutes or until golden brown  (Check when 15 minutes timer rings; you don’t want to burn the butter cookie layer).   Transfer to rack to cool.  (leave oven on).

Prepare brownie layer as directed in the box.   Spread brownie batter over baked and cooled crust and bake until set, about 20 minutes.  Cool completely in pan before cutting into squares.

Will be baking more of these squares along with my coconut macaroons, mango bars, and tarts for a special pre-xmas gift to ‘Bai and Tony (SF).  They will devour these treats.

World’s Healthiest Brownie Recipe…really!

Thanks Trina Kaye for sharing this press release.

The countries around the Mediterranean produce an abundance of fresh herbs, fruits and vegetables that has been the basis for healthy eating for centuries.  Chef Joumana Accad specializes in bringing Mediterranean food to American tables. Through her popular food blog, http://www.TasteofBeirut.com, she has shown thousands of home cooks how healthy and delicious the cuisine of her native Lebanon is.

“Lebanon is a beautiful Mediterranean country with very few natural resources.  As a child, learning to cook from my grandmother, I grew to appreciate and take full advantage of what nature provided,” Joumana explains.  “I have modernized some traditional Lebanese recipes that take advantage of summertime ingredients.”

World’s Healthiest Brownie
(Copyright Joumana Accad)
Makes 12 servings

Tahini is the “fat” of choice in the Lebanese kitchen and is used daily; it is mixed with fresh lemon juice and (or) Seville orange juice, spiked with garlic and slathered on falafel, kafta trays and shawarma sandwiches; made into a rich sauce with kibbeh balls, baked with fish or served with boiled vegetables.

In the pastry kitchen, however, tahini is only used sparingly; I wanted to use it in an iconic American cake: The brownie. Here, tahini replaces butter; and a most traditional Eastern mediterranean food, grape molasses, replaces white refined sugar. Grape molasses was the sweetener of choice in Lebanon before the widespread distribution and availability of sugar. It is made in the rural areas today in the communal village press, where it is extracted from the sweetest grapes; the juice from these grapes is filtered and boiled and the resulting thick and sweet molasses is fragrant and filled with all the concentrated nutrients of the grape. Grape molasses or debess al-enab is used in hundreds of rural recipes, from puddings, to dry cookies, to porridges made with bulgur or chick peas.

Even though there is a dramatic difference in taste and quality between one’s family production of grape molasses made in the villages and the commercial kind available in stores or online, it is still worth using in lieu of white refined sugar which has been proven to be toxic for the body.

In this version of brownie, tahini provides Omega 3 and 6, calcium, vitamin Bs, fiber and many other nutrients; fresh orange juice is loaded with antioxidants, potassium and vitamins. The grape molasses is full of minerals, such as calcium, potassium and iron, as well as vitamins and antioxidants. As for the dark chocolate and the whole wheat pastry flour they supply nutrients and protein.

This brownie has a soft and velvety crumb, a deep chocolate flavor with undercurrents of a dark nutty caramel.

INGREDIENTS:

•             60% chocolate chips (125 g.), melted in the microwave for one minute
•             Tahini (light-colored, 150 g.), stir the jar first and pour
•             Whole-wheat pastry flour (150 g.)
•             2 teaspoons of baking powder
•             1/2 teaspoon of salt
•             Grape molasses (or date or carob molasses) (150 g.)
•             Freshly-squeezed orange juice (150 g.)
•             2 Tablespoons of orange rind (20 g.)

One-bowl method, no need for a mixer.

1.            Assemble all the ingredients. In a bowl, transfer the tahini, add the orange juice and orange rind, melted chocolate and the grape molasses and stir.

2.            Mix the flour, baking powder and salt. Transfer into the brownie bowl through a sifter. Stir until the flour mixture is no longer visible. Transfer the brownie batter into a pan lined with parchment paper. Bake in a preheated 350F oven for about 23 minutes. Check by inserting a toothpick into the cake; if dry or almost dry, it is done and the cake will be cakey; if you like it fudgy, check after 20 minutes and see how wet the batter is; it should be thick but moist. Cool a few minutes and serve.

This brownie can be served with a Lebanese caramel topping, which consists of mixing 1/2 cup of tahini with 1/4 cup of grape molasses.

NOTE: The grape molasses can be substituted for carob or date molasses or raw brown cane sugar.

To create other traditional Lebanese dishes using fresh, locally grown foods visit http://www.TasteofBeirut.com.

Rocky Road Brownies

Rocky Road Brownies

I’ve just enjoyed scoops after scoops of rocky road ice cream to get me so inspired to create a “first-for-me” Rocky-Road Brownies.

I knew I could count on Duncan Hines Dark Chocolate Fudge Brownies Mix and had just to follow box directions and spread brownie batter in a lightly-greased (nonstick sprayed) 13 x 9 x2 pan.   Baked it for 25 minutes

And as soon as pan was removed from the oven and placed in wire rack, I immediately covered the brownies with a single layer of miniature white marshmallows.  I returned this to oven for  a mere 5 minutes additional baking.

Then I sprinkled some coarsely chopped peanuts and drizzled 1 cup of semi-sweet chocolate morsels that I zapped in the microwave on 10-second intervals until nicely melted.

I let the chocolate set in the refrigerate for about an hour.   And cutting the brownies into bars was just an exhilaration.


I brought the bars to a party…and in minutes….the bars were nowhere to be found.  Who ate more than 1 bar…who knows!  But am sure it made him/her sooo choco-rific.

Caramel-Granola Brownies: Last minute Super bowl Sunday treat

It is Super Bowl sunday today and indeed an action-packed tv event.  I enjoy Super Bowl, not for the game itself, but for the commercials, the big star singing the National Anthem, the halftime performances…and yes, the snack foods and the “rock-your-world” rich sweet treats.

My friend is doubling the event today with Tattoo Day at her house.  She begged for me to make her 2 Super Bowl treats.  One of her friends would only to spend the afternoon with her if she would be serving my “totally satisfying” lemon-y bars.  Her friend just also wanted some brownies — “girl, you make me confuse now”.  She must be like me, “don’t care about the games, I’m here for the chili, sliders, dips, popcorn, hotdogs and DRINKS!

Well, I have to let her try my newest brownie find.  Caramel-Granola Brownies, yes, brownies + caramel + granola — AWESOME!

I liked a much a thicker brownie so I baked this last-minute Super bowl dessert in a pyrex 11 1/2 x 8 x 2 rectangular pan.  Pam spray it and line the bottom with wax paper.  Oven is preheated to 325 F.

Caramel-Granola Brownies

1 box Betty Crocker Supreme turtle brownie mix with caramel pouch
1/2 cup corn oil
2 large eggs
3 tablespoons brewed coffee
1 cup granola bar pieces (break into small bits)

In a medium mixing bowl and using a wire whisk, stir together: brownie mix, oil, eggs and brewed coffee.  Beat until smooth and well blended.

Spread in prepared pan.  Sprinkle granola pieces over batter in pan.  Squeeze caramel randomly over the batter.  Bake for 45 to 50 minutesor until toothpick comes out almost clean (still a bit moist).  Cool completely before cutting.

Note:  You can find recipe for my wonderful granola bars in this blog too.

Verdict:  This brownie is perfect for this game between Steelers and Packers.  And nobody will know these handsome brownies start from a box mix.