Dark Chocolate Brownies

Dark Chocolate Brownie Recipe

2/3 cup unsalted butter
2 oz. unsweetened chocolate, cut into small pieces
2 oz. semisweet chocolate, cut into small pieces
1 cup granulated sugar
3/4 cup light brown sugar, packed
3 jumbo eggs
1-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla
1-1/2 cups coarsely chopped walnuts or pecans

1. Preheat the oven to 375 degrees F.
   
2. Melt butter and four squares of chocolate in a large saucepan over low heat, stirring often.
   
3. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla, and nuts.
   
4. Spread the batter evenly into a well-buttered 9x9x2-inch baking pan. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan.
   
5. Cool the chocolate brownies in the pan on a wire rack for at least 30 minutes, and then cut them into large squares.

Pistachio Chocolate Swirl Brownies

A chocolate brownie recipe with pistachios.

2 oz. unsweetened chocolate
1 cup butter, softened
2 cups sugar
1-1/2 teaspoons vanilla
4 eggs
1-3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1 cup pistachios, chopped
Green food coloring
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Butter a 9"x13" pan.
   
2. Melt unsweetened chocolate; set aside to cool.
   
3. In large bowl, beat together butter, sugar, and vanilla until light and fluffy. Beat in eggs, one at a time. Blend in flour and salt.
   
4. Divide batter in half.
   
5. To one half, add almond extract, chopped pistachios, and enough green food color to tint batter a light green (2-4 drops).
   
6. To other half of batter, stir in melted chocolate and chocolate chips; mix well.
   
7. Spoon batter alternately into pan, checkerboard fashion. Swirl batters to get a marbled effect. Bake for 45 minutes or until tested done.
   
8. Cool completely; cut into chocolate brownie bars.

Raisin Oatmeal Brownies

Raisin Oatmeal Brownie Recipe

3/4 cup rolled oats
6 oz. semisweet chocolate chips
6 tbsp. butter
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup flour
1/2 cup raisins
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 325 degrees F.

Sprinkle 2 tablespoons of the oats over bottom of greased 9x9x2-inch baking pan; set aside.

In saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Blend in sugar. Beat in eggs and vanilla.

Stir together flour, remaining oats, raisins, soda, and salt; stir into chocolate mixture.

Spoon into prepared pan. Bake 30 minutes. Cool; cut into raisin oatmeal brownie bars.

Garlic Brownies

Add a little spice to your brownie recipe with garlic.

3 cloves garlic, finely chopped
1/2 cup butter
1 cup unsweetened cocoa
4 eggs, lightly beaten
1 cup sugar
1 cup flour, sifted
3/4 cup walnuts, chopped
1/3 cup almonds, blanched

1. Preheat oven to 325 degrees F.
   
2. Put the garlic and butter into a large bowl over a saucepan of water on low heat.
   
3. When the butter has melted, stir in the cocoa and mix well. Add the eggs, sugar, flour, and walnuts, stirring well after each addition.
   
4. Pour the mixture into a greased and floured 8"X10" cake pan and decorate with the blanched almonds. Bake for approximately 35 minutes, until the top is springy but the inside is slightly moist.
   
5. Turn out onto a wire rack and cut into brownie squares or bars.

Walnut Brownies

Walnut Brownie Recipe

8 oz. unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tbsp. vanilla
1-1/2 cups flour
2 cups walnuts, coarsely chopped

Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Cool slightly.

Beat eggs, sugar, and vanilla in a large mixing bowl at high speed 10 minutes. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts.

Spread in greased 13"x9" pan. Bake at 375 degree For 35-40 minutes. Cool in pan. Cut into bars or squares. Makes 24-32 walnut brownies.

Mint White Chocolate Mousse

Mint White Chocolate Mousse Recipe

4 oz. white chocolate
3 tbsp. green creme de menthe
1 cup heavy cream
2 egg whites (at room temperature)

Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool slightly, and then stir in about 2-1/2 tbsp. of cream. Let cool.

Beat the egg whites until stiff, but not dry. Fold the chocolate- cream mixture into the beaten egg whites. The more carefully you fold, the lighter the chocolate mousse will be.

Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. Again, the more air you preserve, the lighter the mousse. Spoon carefully into small bowls or cups and chill for about two hours.

White Chocolate Chip Cookies

Here's a white chocolate chip cookie recipe.

1/2 cup butter, softened
1/2 cup sugar
1/4 cup light brown sugar; packed
1 teaspoon vanilla
1 egg
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup white chocolate chips
1/2 cup flaked coconut
1 cup Macadamia nuts, chopped and lightly toasted

1. Preheat oven to 375 degrees F.
   
2. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
   
3. Stir together flour, salt and baking soda. Add flour mix to creamed mix, blending well. Stir in white chocolate, nuts and coconut.
   
4. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden.
   
5. Remove white chocolate chip cookies to wire racks to cool.