Friday, December 31, 2010

Best Brownies....ever!

A good brownie recipe is a precious thing, and I promise you this is the best one I've found. I originally found the recipe here, but have tweaked it just a bit. I like to use store bought frosting and add my own ingredients to it to make it even better, but you can make your own chocolate frosting. I dare you to try a better brownie than these!!!

Preheat oven to 325°. Spray large cookie sheet (jelly roll pan) with Pam.

1/2 cup cocoa
4 squares (1 oz. each) unsweetened baking chocolate
4 sticks butter
4 cups sugar
8 large eggs
1 T. vanilla
1 tsp. baking powder
1 tsp. salt
2 ½ cups cake flour
1 bag Nestle chocolate chunks (or chocolate chips)

Melt butter, baking chocolate and cocoa together in a large heavy saucepan over medium heat and stir until smooth. Remove from heat. Gradually whisk in sugar. Add eggs, two at a time and stir until well blended after each addition. Whisk in vanilla. Combine flour, salt and baking powder in a separate bowl and stir. Fold flour mixture into chocolate mixture in three additions. Do not over mix. I like to let it sit just a bit to cool down, so that when adding the chocolate chunks they don't immediately melt.
Pour batter into prepared pan. Bake about 35 minutes or until toothpick inserted in center comes out with a few moist crumbs attached. Cool.

2 cans store bought chocolate frosting
Reeces Peanut Butter Cups
Andes baking bits
Peanut butter

I like to cut the large brownie in half and make two different types of frostings. 
Mix one large tablespoon of Peanut butter into canned frosting. 
Rough cut 10 -15 small peanut butter cups 

Spread frosting on one side of brownie 
Top with peanut butter cups
For the mint frosting take one can frosting and 3/4 bag of Andes baking bits, if you can't find these you can use Junior Mints or York Peppermint patties.  
Stir chopped mints into frosting and then spread over brownie  
Top with remaining chunks  
One giant pan of goodness!

One pan makes 35 brownies.


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