Hazelnut brownies Recipes

Brownies are a staple, a classic, don’t you agree? Everybody loves them. This is my favorite brownie recipe. The surface is slightly crisp, the inside soft, moist and gooey, contrasted with crunchy toasted hazelnut pieces!

Ingredients:

• 5 oz (150 g) dark chocolate (70 % cocoa)
• 1 stick (113 g) butter, melted
• 2 tbsp (15 g) cocoa powder
• 1 cup (200 g) sugar
• 1 tsp vanilla extract
• 3 eggs
• ¾ cup (95 g) all purpose flour
• Pinch of salt
• 3.3 oz (100 g) toasted, chopped hazelnuts

Instructions:

1. Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom and sides of the pan with parchment or wax paper.
2. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and hazelnuts.
3. Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Hazelnut brownies • Yield: 12 servings
Ingredients:

• 5 oz (150 g) dark chocolate (70 % cocoa)
• 1 stick (113 g) butter, melted
• 2 tbsp (15 g) cocoa powder
• 1 cup (200 g) sugar
• 1 tsp vanilla extract
• 3 eggs
• ¾ cup (95 g) all purpose flour
• Pinch of salt
• 3.3 oz (100 g) toasted, chopped hazelnuts

Hazelnut brownies Nutrition Facts:
• Diet:
• Calories: 179.80
• Fat: 224.17
• Carbs: 121.12
• Protein: 54.95
• Cholesterol: 242.36
• Calcium: 34.55
• Sodium: 15.78

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Raspberry-Cream Cheese Brownies Recipes

Ingredients:

• Filling:
• 1/3 cup sugar
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1 large egg white
• Brownies:
• Cooking spray
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 2/3 cup unsweetened cocoa
• 1/4 cup butter or stick margarine, melted
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 large egg
• 2 large egg whites
• 3 tablespoons raspberry preserves

Raspberry-Cream Cheese Brownies • Yield: 16 servings
Ingredients:

• Filling:
• 1/3 cup sugar
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1 large egg white
• Brownies:
• Cooking spray
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 2/3 cup unsweetened cocoa
• 1/4 cup butter or stick margarine, melted
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 large egg
• 2 large egg whites
• 3 tablespoons raspberry preserves

Raspberry-Cream Cheese Brownies Nutrition Facts:
• Diet:
• Calories: 120.39
• Fat: 73.95
• Carbs: 141.54
• Protein: 43.87
• Cholesterol: 93.18
• Calcium: 30.80
• Sodium: 61.24

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Divine Praline Brownies Recipes

Ingredients:

• 1 22-1/2 oz. pkg. brownie mix
• 1/4 cup butter
• 1 cup brown sugar, packed
• 1 cup chopped pecans

Divine Praline Brownies • Yield: 14 servings
Ingredients:

• 1 22-1/2 oz. pkg. brownie mix
• 1/4 cup butter
• 1 cup brown sugar, packed
• 1 cup chopped pecans

Divine Praline Brownies Nutrition Facts:
• Diet:
• Calories: 240.45
• Fat: 201.66
• Carbs: 243.46
• Protein: 41.36
• Cholesterol: 40.67
• Calcium: 27.25
• Sodium: 80.43

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chocolate-Raspberry Petits Fours Recipes

Ingredients:

• 2 (11-ounce) boxes prebaked mini brownies (we tested with Entenmann's Little Bites Brownies)
• 1/3 cup seedless raspberry jam
• 1 tablespoon raspberry liqueur (optional)
• 1 (15-ounce) container pourable milk chocolate frosting (we tested with Betty Crocker)
• 1/2 cup white chocolate morsels

Chocolate-Raspberry Petits Fours • Yield: 30 servings
Ingredients:

• 2 (11-ounce) boxes prebaked mini brownies (we tested with Entenmann's Little Bites Brownies)
• 1/3 cup seedless raspberry jam
• 1 tablespoon raspberry liqueur (optional)
• 1 (15-ounce) container pourable milk chocolate frosting (we tested with Betty Crocker)
• 1/2 cup white chocolate morsels

Chocolate-Raspberry Petits Fours Nutrition Facts:
• Diet:
• Calories: 281.40
• Fat: 297.80
• Carbs: 245.17
• Protein: 51.74
• Cholesterol: 169.47
• Calcium: 60.77
• Sodium: 133.13

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cocoa Brownies Recipes

The best—and easiest—brownies you’ll ever make. This recipe belongs in your repertoire.

Ingredients:

• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, cut into 1″ pieces
• 1 1/4 cups sugar
• 3/4 cup Scharffen Berger natural unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup all-purpose flour

Instructions:

1. Preheat oven to 325°F. Line an 8x8x2″ glass baking dish with foil, pressing firmly into pan and leaving a 2″ overhang. Coat foil with nonstick spray; set baking dish aside.
2. Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
3. Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
4. Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

Cocoa Brownies • Yield: 16 servings
Ingredients:

• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, cut into 1″ pieces
• 1 1/4 cups sugar
• 3/4 cup Scharffen Berger natural unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup all-purpose flour

Cocoa Brownies Nutrition Facts:
• Diet:
• Calories: 115.22
• Fat: 118.65
• Carbs: 106.80
• Protein: 30.47
• Cholesterol: 205.34
• Calcium: 17.56
• Sodium: 46.35

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cherry Cheesecake Brownies Recipes

Ingredients:

• Cheesecake:
• 1/2 cup chopped dried tart cherries
• 1 tablespoon cherry liqueur
• 1/4 cup sugar
• 6 ounces 1/3-less-fat cream cheese
• 1 tablespoon matzo cake meal
• 1/4 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Brownies:
• Cooking spray
• 1 1/2 teaspoons unsweetened cocoa
• 3 ounces bittersweet chocolate, finely chopped
• 1 ounce unsweetened chocolate, finely chopped
• 6 tablespoons butter, cut into small pieces
• 1/2 teaspoon vanilla extract
• 2 large egg whites
• 1 large egg
• 3.38 ounces all-purpose flour (about 3/4 cup)
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Cherry Cheesecake Brownies • Yield: 20 servings
Ingredients:

• Cheesecake:
• 1/2 cup chopped dried tart cherries
• 1 tablespoon cherry liqueur
• 1/4 cup sugar
• 6 ounces 1/3-less-fat cream cheese
• 1 tablespoon matzo cake meal
• 1/4 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Brownies:
• Cooking spray
• 1 1/2 teaspoons unsweetened cocoa
• 3 ounces bittersweet chocolate, finely chopped
• 1 ounce unsweetened chocolate, finely chopped
• 6 tablespoons butter, cut into small pieces
• 1/2 teaspoon vanilla extract
• 2 large egg whites
• 1 large egg
• 3.38 ounces all-purpose flour (about 3/4 cup)
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Cherry Cheesecake Brownies Nutrition Facts:
• Diet:
• Calories: 164.92
• Fat: 188.95
• Carbs: 121.71
• Protein: 49.58
• Cholesterol: 247.62
• Calcium: 50.60
• Sodium: 57.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Chile Caribe Brownies Recipes

Ingredients:

• 1 to 1 1/2 tsp. chile caribe pepper flakes or crushed red pepper flakes (we tested with Penzeys)*
• 1 (19.5-oz.) package fudge brownie mix (we tested with Pillsbury)
• 1 1/2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup canola oil
• 1/4 cup water
• 2 cups dark chocolate morsels, divided (we tested with Nestlé Chocolatier)
• 3 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons heavy whipping cream
• Chile caribe pepper flakes (optional)

Chile Caribe Brownies • Yield: 20 servings
Ingredients:

• 1 to 1 1/2 tsp. chile caribe pepper flakes or crushed red pepper flakes (we tested with Penzeys)*
• 1 (19.5-oz.) package fudge brownie mix (we tested with Pillsbury)
• 1 1/2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup canola oil
• 1/4 cup water
• 2 cups dark chocolate morsels, divided (we tested with Nestlé Chocolatier)
• 3 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons heavy whipping cream
• Chile caribe pepper flakes (optional)

Chile Caribe Brownies Nutrition Facts:
• Diet:
• Calories: 307.14
• Fat: 386.33
• Carbs: 201.78
• Protein: 68.69
• Cholesterol: 171.87
• Calcium: 39.27
• Sodium: 77.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Be Mine Cherry Brownies Recipes

Ingredients:

• 18.3-oz. pkg. fudge brownie mix
• 3 1-oz. sqs. white baking chocolate
• 1/3 cup whipping cream
• 1 cup cream cheese frosting
• 1/4 cup maraschino cherries, drained and chopped
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup butter
• Garnish: candy sprinkles

Be Mine Cherry Brownies • Yield: 16 servings
Ingredients:

• 18.3-oz. pkg. fudge brownie mix
• 3 1-oz. sqs. white baking chocolate
• 1/3 cup whipping cream
• 1 cup cream cheese frosting
• 1/4 cup maraschino cherries, drained and chopped
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup butter
• Garnish: candy sprinkles

Be Mine Cherry Brownies Nutrition Facts:
• Diet:
• Calories: 254.16
• Fat: 249.67
• Carbs: 230.32
• Protein: 43.32
• Cholesterol: 70.71
• Calcium: 22.25
• Sodium: 86.87

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Black and Tan Brownies Recipes

Ingredients:

• Tan Brownies:
• 6 tablespoons butter, softened
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• Cooking spray
• Black Brownies:
• 3 ounces unsweetened chocolate, finely chopped
• 4 tablespoons butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Guinness Stout
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 teaspoon salt

Black and Tan Brownies • Yield: 32 servings
Ingredients:

• Tan Brownies:
• 6 tablespoons butter, softened
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• Cooking spray
• Black Brownies:
• 3 ounces unsweetened chocolate, finely chopped
• 4 tablespoons butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Guinness Stout
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 teaspoon salt

Black and Tan Brownies Nutrition Facts:
• Diet:
• Calories: 272.83
• Fat: 236.58
• Carbs: 254.18
• Protein: 70.88
• Cholesterol: 350.33
• Calcium: 93.34
• Sodium: 81.99

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Rocky Top Brownies Recipes

Ingredients:

• 1 (19-ounce) package brownie mix
• 1/2 cup butter, melted
• 3 large eggs
• 1 (13-ounce) package miniature chocolate-covered peanut butter cups, coarsely chopped

Rocky Top Brownies • Yield: 32 servings
Ingredients:

• 1 (19-ounce) package brownie mix
• 1/2 cup butter, melted
• 3 large eggs
• 1 (13-ounce) package miniature chocolate-covered peanut butter cups, coarsely chopped

Rocky Top Brownies Nutrition Facts:
• Diet:
• Calories: 174.56
• Fat: 176.69
• Carbs: 144.11
• Protein: 47.40
• Cholesterol: 267.68
• Calcium: 12.45
• Sodium: 77.46

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Brownie-Chunk Cookies Recipes

Ingredients:

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts, broken into 1/2-inch pieces
• 1/2 recipe (1/2 sheet) chilled old-fashioned brownies, cut into 1/2-inch cubes (generous 4 cups)
• Nonstick vegetable oil spray

Brownie-Chunk Cookies • Yield: 18 servings
Ingredients:

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup walnuts, broken into 1/2-inch pieces
• 1/2 recipe (1/2 sheet) chilled old-fashioned brownies, cut into 1/2-inch cubes (generous 4 cups)
• Nonstick vegetable oil spray

Brownie-Chunk Cookies Nutrition Facts:
• Diet:
• Calories: 217.19
• Fat: 216.20
• Carbs: 187.40
• Protein: 48.39
• Cholesterol: 289.60
• Calcium: 35.25
• Sodium: 88.22

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Mocha Brownie Milkshakes recipes Recipes

Ingredients:

• 1 pint vanilla ice cream
• 2 brownies (about 2-inch square), cut into small pieces
• 1/4 cup whole milk
• 3 tablespoons cold coffee (I used Kahlua flavored) YUM!
• 1-2 tablespoons chocolate syrup
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Instructions:

1. Place ice cream, brownie pieces, milk, coffee and chocolate syrup in a blender.
2. Blend until smooth with tiny brownie pieces visible.
3. Drizzle chocolate syrup on inside of glass. Pour in milkshake and serve with whipped cream, crumbled brownie and chocolate sprinkles.
4. To make whipped cream, combine heavy cream, sugar and vanilla in a metal mixing bowl. Beat on high using the whisk attachment until soft to medium peaks form. Chill bowl and whisk in freezer for several minutes before you get started.

Mocha Brownie Milkshakes recipes • Yield: 2 servings
Ingredients:

• 1 pint vanilla ice cream
• 2 brownies (about 2-inch square), cut into small pieces
• 1/4 cup whole milk
• 3 tablespoons cold coffee (I used Kahlua flavored) YUM!
• 1-2 tablespoons chocolate syrup
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Mocha Brownie Milkshakes recipes Nutrition Facts:
• Diet:
• Calories: 90.51
• Fat: 133.38
• Carbs: 46.51
• Protein: 19.66
• Cholesterol: 161.12
• Calcium: 59.42
• Sodium: 21.42

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Peppermint Cheesecake Brownies Recipes

Ingredients:

• Cheesecake batter:
• 1 (8-ounce) block 1/3-less-fat cream cheese
• 1/3 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 1 large egg
• 1 large egg white
• 1 tablespoon all-purpose flour
• Brownie batter:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon salt
• 1 1/2 cups packed brown sugar
• 1/4 cup canola oil
• 1/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• Cooking spray

Peppermint Cheesecake Brownies • Yield: 16 servings
Ingredients:

• Cheesecake batter:
• 1 (8-ounce) block 1/3-less-fat cream cheese
• 1/3 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 1 large egg
• 1 large egg white
• 1 tablespoon all-purpose flour
• Brownie batter:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon salt
• 1 1/2 cups packed brown sugar
• 1/4 cup canola oil
• 1/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• Cooking spray

Peppermint Cheesecake Brownies Nutrition Facts:
• Diet:
• Calories: 185.77
• Fat: 161.62
• Carbs: 178.15
• Protein: 61.42
• Cholesterol: 207.98
• Calcium: 70.77
• Sodium: 105.33

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Truffle Brownies Recipes

A thin ganache topping puts these brownies over the top. The key to perfectly moist, fudgy brownies is not to overcook them. As soon as the tester comes out with moist crumbs attached, remove the pan from the oven.

Ingredients:

• Nonstick vegetable oil spray
• 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
• 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup unbleached all purpose flour
• 1 cup walnuts, toasted, coarsely chopped
• 3/4 cup heavy whipping cream
• Special equipment: 9 x 9 x 2-inch metal baking pan

Instructions:

1. Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
2. Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
3. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
4. Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

Truffle Brownies • Yield: 25 servings
Ingredients:

• Nonstick vegetable oil spray
• 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
• 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup unbleached all purpose flour
• 1 cup walnuts, toasted, coarsely chopped
• 3/4 cup heavy whipping cream
• Special equipment: 9 x 9 x 2-inch metal baking pan

Truffle Brownies Nutrition Facts:
• Diet:
• Calories: 259.78
• Fat: 329.38
• Carbs: 190.07
• Protein: 51.64
• Cholesterol: 379.46
• Calcium: 37.26
• Sodium: 38.44

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Nutella Brownies Recipes

Nutella Brownies are brownies made from just 3 ingredients i.e. nutella, flour and eggs. They are amazingly soft and taste great with ice-cream.

Ingredients:

• 1 cup nutella
• 10 tbsp all-purpose flour
• 2 eggs
• Chopped almonds for garnishing

Instructions:

1. Pre-heat oven at 375 degrees.
2. Mix all the ingredients together.
3. Put 6 cupcakes cases into a cupcake baking tray.
4. Put the batter in the cupcake cases. Sprinkle some chopped almonds for garnishing.
5. Using oven gloves put them in the oven.
6. Bake them for 15 minutes. Insert a tooth pick and see if they are done.
7. Serve them hot with ice-cream.

Nutella Brownies • Yield: 4 servings
Ingredients:

• 1 cup nutella
• 10 tbsp all-purpose flour
• 2 eggs
• Chopped almonds for garnishing

Nutella Brownies Nutrition Facts:
• Diet:
• Calories: 100.44
• Fat: 96.95
• Carbs: 81.41
• Protein: 34.89
• Cholesterol: 106.64
• Calcium: 37.96
• Sodium: 10.21

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Caramel Brownies Recipes

Ingredients:

• 1 1/2 cups (3/4 lb.) butter
• 3 cups sugar
• 5 large eggs
• 1 tablespoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa
• 14 ounces (40 to 50) square caramel candies such as Kraft or See's, unwrapped

Caramel Brownies • Yield: 35 servings
Ingredients:

• 1 1/2 cups (3/4 lb.) butter
• 3 cups sugar
• 5 large eggs
• 1 tablespoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa
• 14 ounces (40 to 50) square caramel candies such as Kraft or See's, unwrapped

Caramel Brownies Nutrition Facts:
• Diet:
• Calories: 389.03
• Fat: 346.09
• Carbs: 383.60
• Protein: 95.24
• Cholesterol: 563.07
• Calcium: 126.46
• Sodium: 170.15

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Salted Caramel Brownies Recipes

Ingredients:

• Brownies:
• 3.38 ounces all-purpose flour (about 3/4 cup)
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 6 tablespoons butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Cooking spray
• Topping:
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 3 1/2 tablespoons evaporated fat-free milk, divided
• 1/4 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 ounce bittersweet chocolate, coarsely chopped
• 1/8 teaspoon coarse sea salt

Salted Caramel Brownies • Yield: 20 servings
Ingredients:

• Brownies:
• 3.38 ounces all-purpose flour (about 3/4 cup)
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 6 tablespoons butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Cooking spray
• Topping:
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 3 1/2 tablespoons evaporated fat-free milk, divided
• 1/4 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 ounce bittersweet chocolate, coarsely chopped
• 1/8 teaspoon coarse sea salt

Salted Caramel Brownies Nutrition Facts:
• Diet:
• Calories: 177.67
• Fat: 152.81
• Carbs: 185.30
• Protein: 39.36
• Cholesterol: 226.09
• Calcium: 61.56
• Sodium: 28.26

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Black Forest Sundaes With Brownies Recipes

Based on the seventies cake classic that is Black Forest gâteau – this cherry, ice cream and brownie desert is heavenly. Don’t cheat – make your own brownies too

Ingredients:

• FOR THE BROWNIES
• 140.0g granulated sugar
• 4 eggs
• 2.0 tbsp kirsch or brandy
• 50.0g ground almonds
• 175.0g dark brown sugar
• 1⁄2 400g can cherries
• 200.0g dark chocolate (70% cocoa), plus extra to decorate
• FOR THE CHERRY SAUCE
• 200.0g butter
• 568.0ml pot single cream
• Ingredients FOR THE ICE CREAM
• ½ tsp vanilla extract
• 200.0g dark chocolate
• 148.0ml double cream
• TO SERVE
• 2.0 tsp icing sugar
• 4 egg yolks
• 140.0g caster sugar
• 2 brownie squares
• 50.0g plain flour

Instructions:

1. For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
2. Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers’ instructions.
3. To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
4. To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
5. FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)

Black Forest Sundaes With Brownies • Yield: 4 servings
Ingredients:

• FOR THE BROWNIES
• 140.0g granulated sugar
• 4 eggs
• 2.0 tbsp kirsch or brandy
• 50.0g ground almonds
• 175.0g dark brown sugar
• 1⁄2 400g can cherries
• 200.0g dark chocolate (70% cocoa), plus extra to decorate
• FOR THE CHERRY SAUCE
• 200.0g butter
• 568.0ml pot single cream
• Ingredients FOR THE ICE CREAM
• ½ tsp vanilla extract
• 200.0g dark chocolate
• 148.0ml double cream
• TO SERVE
• 2.0 tsp icing sugar
• 4 egg yolks
• 140.0g caster sugar
• 2 brownie squares
• 50.0g plain flour

Black Forest Sundaes With Brownies Nutrition Facts:
• Diet:
• Calories: 409.10
• Fat: 525.00
• Carbs: 260.15
• Protein: 103.38
• Cholesterol: 706.75
• Calcium: 154.75
• Sodium: 37.13

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Monogrammed Jumbo Brownies Recipes

Ingredients:

• 1 (21-oz.) package fudge brownie mix
• 1/2 cup butter
• 1/3 cup milk
• 5 tablespoons unsweetened cocoa
• 1 (16-oz.) package powdered sugar
• 1/2 (16-oz.) container ready-to-spread vanilla frosting

Monogrammed Jumbo Brownies • Yield: 12 servings
Ingredients:

• 1 (21-oz.) package fudge brownie mix
• 1/2 cup butter
• 1/3 cup milk
• 5 tablespoons unsweetened cocoa
• 1 (16-oz.) package powdered sugar
• 1/2 (16-oz.) container ready-to-spread vanilla frosting

Monogrammed Jumbo Brownies Nutrition Facts:
• Diet:
• Calories: 313.15
• Fat: 207.25
• Carbs: 364.09
• Protein: 37.40
• Cholesterol: 84.05
• Calcium: 16.50
• Sodium: 92.41

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beetroot brownies Recipes

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Ingredients:

• 500g whole raw beetroot (3-4 medium beets)
• 100g unsalted butter, plus extra for the tin
• 200g bar plain chocolate (70% cocoa)
• 1 tsp vanilla extract
• 250g golden caster sugar
• 3 eggs
• 100g plain flour
• 25g cocoa powder

Instructions:

1. Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
2. Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
3. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
4. Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

Beetroot brownies • Yield: 18 servings
Ingredients:

• 500g whole raw beetroot (3-4 medium beets)
• 100g unsalted butter, plus extra for the tin
• 200g bar plain chocolate (70% cocoa)
• 1 tsp vanilla extract
• 250g golden caster sugar
• 3 eggs
• 100g plain flour
• 25g cocoa powder

Beetroot brownies Nutrition Facts:
• Diet:
• Calories: 169.27
• Fat: 158.27
• Carbs: 165.83
• Protein: 45.31
• Cholesterol: 231.63
• Calcium: 25.61
• Sodium: 18.76

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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