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Everyone has a share-worthy recipe, whether it’s “from-scratch” or “box-with-a-twist.” Just type your recipe right into the comment box under Leave a Reply. Enjoy this thread — and thanks for sharing the brownie love!
Here’s a great idea for a new twist on a plain brownie: Stout Float! If you’ve never had a dark beer paired with chocolate, you don’t know what you’re missing.
Place a brownie in a bowl or sundae dish, add a scoop of vanilla ice cream, and pour some stout or porter beer over it. (It’s like making a root beer float!) If you like, add some chocolate sauce. The darker the chocolate in the brownie, the better. So yummy!
This is a recipe for chocolate cake made in a coffee mug, in the microwave, in less than 5 minutes. The texture is not quite your typical cake consistency, but if you’re in need of a quick chocolate fix, then who cares?!
4 Tbsp flour
4 Tbsp sugar
2 Tbsp baking cocoa
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips (optional, but I highly recommend adding them or it’s not quite chocolately enough for me!)
Small splash of vanilla
Whatever other mixins you might like
Put dry ingredients in a coffee mug and mix well (I usually use a bowl- it’s one extra dish, but it’s easier to mix everything). Add the egg and mix thoroughly. Pour in milk and oil and mix well. Add the rest of the ingredients. Microwave on high for 3 minutes. The cake WILL rise over the top of the mug, up to 1.5 inches over the rim. It looks kinda like a science project, but it’s so worth it!
I am a brownie snob of sorts and usually turn my nose up at “box brownies”…unless you do them this way:
One box brownie mix (I always use Ghirardelli dark chocolate mix)
1 stick of butter, melted
Just mix the whole shebang in a mixer on medium speed for about 2 minutes until the batter is thick. Pour into an 8×8 pan (I almost always double this and put it in a 9×13 pan…why mess around?) and bake for 20 minutes or whatever your oven feels like. I’m not a fan of the brownie edges (heresy, I know) so I always try to take them out RIGHT WHEN THEY ARE DONE so there is no super crispiness on the edges.
For a little extra kick, make a quick glaze for the top:
1 square unsweetened chocolate (or whatever the equivalent is of cocoa powder)
2 tablespoons butter
Melt these in a pan over low heat. Take off the heat and add:
1/4 cup cream (or milk but it will be a tad runnier)
1 teaspoon vanilla
Whisk this until its thick or well combined
Eyeball in about a cup or so of powdered sugar (I add as I go until it’s thick enough for my taste)
If you make a 9×13 pan, double that frosting.
This doesn’t compare to the deep fried banana brownie, but its dang close.
If you like chocolate and orange together, then this brownie is for you! I made them for my annual family reunion and NONE were left!
You take a brownie mix big enough for a 9 x 13 pan. Mix it up according to the box directions. Then stir in 2 oz. (1/4 cup) of Triple Sec and the zest of a large orange. Bake according to the directions on the box or until a toothpick comes out clean.
While brownies are baking, cut up 10-15 orange-flavored Lindt truffles (I had to order these online). When brownies are still warm, push the truffles down into the brownies. These brownies are not full of color, but they are FULL of orange deliciousness!