Triple Layer Brownies

I'm a big fan of the Better Homes and Gardens Cookbook.  We were given a copy as newlyweds and it is a solid go-to book for all of your basic cooking needs, plus I'm discovering a lot of more adventurous stuff in it lately.  Because you can never have too many cookbooks, my sister gave me the BH&G 75th anniversary edition a couple of years ago when I spied a recipe in her copy that I was dying to have.  It has a fun section in the back that highlights favorite recipes from each decade.  This one caught my eye a few days ago, and we happily devoured most of the pan aside from the few I managed to tuck into the cute box in the picture to give to a friend.  I made a few modifications from the original recipe, mostly just in the amount and quantity of chocolate.  I used milk chocolate chips because that's what I had on hand.  It calls for unsweetened chocolate.  I thought they came out delicious with the milk version.  I also added some short flake unsweetened coconut to the crust base, which I often do to cookies because it lends a lovely chewiness and also seems to help them stay moist and soft for longer.

Triple Layer Brownies


1 cup quick cooking rolled oats
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/4 T. baking soda
1/2 cup butter
1/4 cup short flake unsweetened coconut (optional)

1 egg
3/4 cup granulated sugar
2/3 cup all purpose flour
1/4 cup milk
1/4 cup butter, melted
1/2 cup milk or semisweet chocolate chips (original recipe calls for 1 ounce unsweetened chocolate)
1 t. vanilla
1/4 t. baking powder

1/2 cup milk or semisweet chocolate chips (original recipe calls for 1 ounce unsweetened chocolate)
2 T. butter
1 1/2 c. sifted powdered sugar
1/2 t. vanilla
1-2 T. hot water

Preheat the oven to 350 degrees.  In a medium bowl, stir together the oats, 1/2 cup flour, brown sugar, and baking soda.  Stir in the 1/2 cup melted butter.  Pat mixture into the bottom of an ungreased 11x7" pan and bake for 10 minutes.

Meanwhile, for the middle layer, stir together the egg, granulated sugar, 2/3 cup flour, milk, 1/4 melted butter. Melt the chocolate in a small bowl in the microwave at 30 second intervals, stirring well in between, until smooth.  Stir into the batter and add the vanilla and baking powder and stir until smooth.  Spread in an even layer over the crust.  Bake 25 minutes more, then cool on a wire rack while preparing the next layer.

In a medium saucepan, heat and stir the chocolate and 2 T. butter until melted.  Stir in the powdered sugar and 1/2 t. vanilla.  Stir in enough hot water to make a mixture that is almost pourable.  Spread over the brownies and allow to set up before cutting into squares to serve.

These are very rich, so I suggest cutting them into 1" squares to serve.  I think they'd be marvelous with other flavors thrown in, particularly peanut butter in the crust.

Fudgy brownies with gooey mint ganache

I long for a from-scratch brownie recipe that yields the same texture as a box mix.  That shiny crackled top, wonderfully chewy edges, just barely cooked through and gooey in the middle sensation.  Alas, I have not found one yet, so if you have one to share, please post it in your comments.  This recipe is good, particularly with the ganache on top, and one that I'll make again...it's just not quite that brownie nirvana that I was hoping for.  I didn't add chocolate chips into the batter when I made this on Monday, but I will in the future.  The more chocolate, the better!  This recipe (minus the frosting) is from the Better Homes and Gardens 75th Anniversary edition cook book.

Fudgy Brownies with Gooey Mint Ganache

1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 t. vanilla
2/3 cup all purpose flour
1/4 t. baking soda
1/2 cup chopped nuts (optional)
1 cup semisweet chocolate chips (optional...but not really)

Ganache:
1 cup heavy cream
2 cups semisweet chocolate chips
1/2 t. peppermint extract

Preheat oven to 350 degrees.  In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly.  Remove from heat, cool.

Grease an 8x8x2 or 9x9x2 pan.  Stir sugar into cooled chocolate mixture, then add the eggs one at a time, beating with a wooden spoon after each addition until just combined.  Stir in the vanilla, then the flour and baking soda.  If desired, stir in the nuts and chocolate chips.  Spread batter into the prepared pan.

Bake for 30 minutes for an 8x8 or 25 minutes for a 9x9, then cool on a wire rack.  To make the ganache, bring the cream to a low simmer in a medium saucepan, pull off the heat, and add the chocolate chips and peppermint extract.  Let sit for 5 minutes, then whisk until smooth.  Pour/spread over the brownies.  If you want it to set up, refrigerate for 20-30 minutes before serving (but I personally like it a little on the gooey side!)

***Please note that I corrected this recipe on 4/30 to include 2/3 cup flour.  If you printed it out before then you'll need to reprint :).

BYU Mint Brownies

This recipe was published in the BYU Magazine, and is posted as such, except that the chocolate frosting is my own recipe.

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine or butter (margarine is a swear word in my home...I always use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional)

MINT ICING
5 Tbsp. margarine or butter (see above)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

WHIPPED CHOCOLATE GANACHE FROSTING

1 cup cream

2 cups semisweet chocolate chips

1 T. corn syrup

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Heat the cream to just simmering on the stove, then pour over the (room temperature) chocolate chips. Let stand 1-2 minutes, then whisk until smooth. Whisk in the corn syrup, then refrigerate for 15-20 minutes or until it is cool. Beat for 5-7 minutes, until it lightens in color and begins to hold beater marks and is spreadable (it'll still be quite soft at this point, but will set up nicely once it touches the cold mint layer).

5. Spread the chocolate frosting over the mint layer and let set for a few minutes before cutting. These must be kept in the refrigerator due to the cream in the frosting. Betcha can't eat just one...

Peanut Butter Cup Cheesecake Brownies

So, yesterday in my desire to be spiritual and try to better myself, I listened to a talk by J.R. Holland given in October 2005 entitled "To Young Women." In fact, I listened to it again this morning. Elder Holland pleads with women--young and old to recognize that they are divine--regardless of shape or size. He urges women to be happy with there bodies. What does that have to do with this food blog? Well, I'll tell you. I've been inspired to love my short and sturdy body. I'm tired of sacrificing my time baking because of a fear that I'll eat all of my baked goods and gain 3000 pounds! I'm taking a stand against air-brushed magazine covers, and the stupid Victoria's Secret catalog that haunts my mailbox monthly. I refuse to let the media tell me that I'm not the perfect size! I'm going to make myself a damned pan of freaking awesome brownies & if my hot body wants to eat the entire pan--SO BE IT!

Here's my first attempt at facing newfound physical freedom.

Double Peanut Butter Cheesecake Swirled Brownies
from bakingblonde.blogspot.com

3/4 cup butter, very soft (not melted but softer than room temp)
1 cup sugar
1 TBS vanilla extract
2 large eggs
1 oz. unsweetened baking chocolate, melted
1 oz. semi-sweet baking chocolate, melted
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt

Peanut Butter Cheesecake Swirl
4 oz cream cheese, softened
1/2 cups creamy PB
1/3 cup sugar
1 egg
1 tsp vanilla

5-6 Reese's peanut butter cups (regular size) cut into 6-8 pieces each

Preheat oven to 350. Line an 8x8" square pan with foil and lightly coat with PAM cooking spray. (This really helps when removing brownies from the pan and slicing them.)

In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Be very careful not to burn the chocolate. Remove from microwave and allow to come to room temperature.

In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended. Add vanilla and melted chocolate. Mix to combine. Combine dry ingredients in medium bowl and whisk together. Gradually stir dry ingredients into butter mixture. Do not over mix the batter.

In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined.

Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollops over brownie batter. Run a knife through both mixtures to slightly swirl.

Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.

After approx. 35-40 minutes of baking, gently place cut up Reese's cups over the top of the almost fully baked brownies. Finish baking (about 5-7 minutes) until a toothpick inserted into the center of the brownies comes out with a few crumbs stuck to it. Remember that this is your guide, do not over bake or they will be too hard, do not under bake or they will be too gooey. Cool completely on a wire rack before serving. I even stuck them in the fridge after they were cool to make them easier

Shortbread Brownies

Shortbread Brownies

crust:

1 c. flour

1/4 c. packed brown sugar

1/2 c. butter

1/4 c. mini chocolate chips (semisweet)

brownie:

1 1/3 c. sugar

3/4 c. flour

1/2 c. cocoa powder

1 1/2 t. baking powder

1/2 t. salt

3 eggs

1/3 c. butter, melted

1 T. vanilla

1/2 c. mini chocolate chips

Preheat oven to 350 degrees. Line a 9x9x2 pan with foil. Make the crust by mixing together the flour and brown sugar, then cut in the butter until it resembles coarse crumbs. Stir in the chocolate chips and press into the prepared pan. Bake for 8 minutes. Meanwhile, in a large mixing bowl, stir together the remaining dry ingredients. Add the eggs, melted butter and vanilla, and beat by hand until smooth. Stir in the chocolate chips and carefully spread over the crust. Bake for 40 minutes. Cool in the pan on a wire rack. Remove by lifting the foil out of the pan and cut into squares.

Come over sometime. I'll whip up a batch of these morsels and we can curl up with a glass of milk & a good movie.