Blond Brownies a la Mode
Ingredients

  • 3/4 cup butter, softened
  • 2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups chopped pecans
  • Maple Cream Sauce,
  • Vanilla ice cream and chopped pecans

Preparation

  1. In a large bowl, cream butter and brown sugar until light and fluffy.
  2. Beat in eggs and vanilla.
  3. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  4. Stir in pecans.
  5. Spread into a greased 13-inch x 9-inch baking pan.
  6. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool on a wire rack.
  8. Cut brownies into squares; cut in half if desired. Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans.

Yield: 20 servings.

Maple Cream Sauce

Ingredients

  • 1 cup maple syrup
  • 2 tablespoons butter
  • 1/4 cup evaporated milk

Preparation

  1. Combine syrup and butter in a saucepan.
  2. Bring to a boil; cook and stir for 3 minutes.
  3. Remove from the heat; stir in milk.

Caramel Brownies
Ingredients

  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 cup canola oil
  • 4 eggs
  • 1/4 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped pecans, divided
  • 14 ounces caramels
  • 1 can (14 ounces) sweetened condensed milk

Preparation

  1. In a large bowl, beat the sugar, cocoa, oil, eggs and milk.
  2. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended.
  3. Fold in chocolate chips and 1/2 cup pecans.
  4. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan.
  5. Bake at 350° for 12 minutes.
  6. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted.
  7. Pour over baked brownie layer.
  8. Sprinkle with remaining pecans.
  9. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
  10. Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
  11. Cool on a wire rack.

Yield: 2 dozen.


Mudslide-Brownies
Yummy ingredients from the popular drink–chocolate, espresso, and whipping cream–make a splash in these decadent bars filled with chopped pecans and garnished wtih chocolate-covered espresso beans.

Ingredients

  • 6 (1-oz.) unsweetened chocolate baking squares
  • 1/2 cup plus 2 tablespoon unsalted butter, divided
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 3 large eggs
  • 4 teaspoons espresso powder, divided (we tested with Café Bustello)
  • 2 tablespoons plus 2 tsp. coffee liqueur, divided
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • 2 tablespoons whipping cream or half-and-half
  • 2 tablespoons vodka
  • 2 1/4 to 2 1/2 cups powdered sugar
  • Garnish: chocolate-covered espresso coffee beans, chopped

Preparation

  1. Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon coffee liqueur. Add flour and salt, stirring until blended. Stir in pecans.
  2. Spread batter into a lightly greased aluminum foil-lined 13″ x 9″ pan (or see note). Bake at 325° for 20 to 25 minutes or until brownies appear set on top. Cool completely in pan on a wire rack.
  3. Melt remaining 2 chocolate baking squares and 2 Tbsp. butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka, and remaining 2 Tbsp. coffee liqueur. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan. Cut into bars to serve.

Note: For really thick, showy brownies, we baked these in an 11″ x 7″ pan at 325° for 26 to 28 minutes.
Note:

If you prefer not to add any alcohol to this dessert, you can use sweetened coffee Instead of the coffee liqueur and omit the vokda.


Double-Chocolate-Brownies-with-Caramel-Frosting

Ingredients

  • 2 (1-ounce) squares unsweetened chocolate
  • 2 (1-ounce) squares semisweet chocolate
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped, toasted pecans
  • 3/4 cup semisweet chocolate morsels
  • 3/4 cup butter
  • 2 cups sugar
  • 1/2 cup buttermilk
  • 12 large marshmallows
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda

Preparation

  1. Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) for 30-second intervals until melted (about 1 1/2 minutes total time). Stir chocolate until smooth.
  2. Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  3. Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels. Spread batter into a greased and floured 13- x 9-inch baking pan. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.
  4. Bake at 350° for 40 minutes or until set. Cool completely on a wire rack.
  5. Melt 3/4 cup butter in a large saucepan over low heat. Stir in 2 cups sugar, buttermilk, marshmallows, corn syrup, and baking soda. Cook over medium heat, stirring occasionally, 20 to 25 minutes or until a candy thermometer registers 234° (soft-ball stage). Remove from heat, and pour mixture immediately into a large mixing bowl. Beat mixture with an electric mixer at high speed 5 minutes or until mixture thickens and begins to lose its gloss. Spread Caramel Frosting evenly over brownies.

[B “Note:”] Freeze brownies in an airtight container up to 1 month.