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: One-Bowl Brownies

Who wouldn’t think of brownies on Valentine’s Day?  You know the claim…chocolate is an aphrodisiac.  And that is enough to make one get busy in the kitchen and bake brownies and brownie variations (most popular are cream cheese brownies, rocky road and moist, cake-like brownies)…and also these brownie bites too.  My brownie recipes start with unsweetened cocoa powder and I am happy with the results, not complaining at all.  But to make it wicked good, I’d say use squares of Baker’s unsweetened chocolate.

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:

CREAM CHEESE BROWNIES:  Prepare Brownies as directed, using 4 eggs.  Spread in prepared pan.  Beat 1 package (8 oz) cream cheese, softened, 1/3 cup sugar, 1 egg and 2 tablespoons flour.  Spoon mixture over brownie batter.  Swirl with knife to marbleize.  Bake 40 minutes.

ROCKY ROAD BROWNIES:  Prepare Brownies as directed.  Bake 30 minutes.  Immediately sprinkle 2 cups miniature marshmallows, 1 cup semi sweet chocolate chips and 1 cup chopped nuts over brownies.  Bake 3 minutes or until topping begins to melt together.

PEANUT BUTTER SWIRL BROWNIES:  Prepare brownies as directed, reserving 1 tablespoon of the margarine and 2 tablespoons of the sugar.  Spread in prepared pan.  Mix reserved ingredients with 2/3 cup peanut butter.  Spoon mixture over brownie batter.  Swirl with knife to marbleize.  Bake as directed.

CAKE BROWNIES:  Stir in 1/2 cup milk with eggs and vanilla.  Increase flour to 1 1/2 cups.