All About Brownies!!!

Today's blog is all about those warm,fudgy,oooey,gooey treats we all like to call BROWNIES!!! These are some of my personal chef clients all-time favorite brownie recipes, I hope you all will enjoy them as much as they do!! Try them out one day and let me know whatcha think!! Thanks!!

Ashley's AWESOME Giant Brookies!!(Combination of a Brownie and a Cookie!!)

For the Fudge Brownie Layer:

1-½ cup Sugar
¾ cups All-Purpose Flour
¾ cups Unsweetened Cocoa Powder
3 large whole Eggs
¾ cups Butter, Melted
1 cup Semi-sweet Chocolate Morsels

For the Chocolate Chip Cookie Layer:

¾ cups Butter Flavored Crisco
1-¼ cup Brown Sugar
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Milk
1 large whole Egg
1-¾ cup All-Purpose Flour
1 teaspoon Salt
¾ teaspoons Baking Soda
½ teaspoons Cinnamon
1-½ cup Semi-sweet Chocolate Morsels

Preparation:

For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13×9 baking pan that is lightly greased and lined with parchment paper.

For the cookie dough, beat Crisco together with the brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.

Bake in a 375 degree oven for about 25 minutes. Allow to cool completely.


Ashley's FABULOUS Nutella Brownies!!

⅓ cups Butter
¾ cups Sugar
2 Tablespoons Water
¾ cups Nutella
2 large whole Eggs
1 teaspoon Pure Vanilla Extract
¾ cups Flour
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup Bittersweet Chocolate Chips (I prefer Ghiradelli 60% Chips)
⅓ cups Hazelnuts


Preparation:

1.Preheat oven to 325ºF. Grease a 9″x9″ baking pan with butter.

2. In a saucepan over medium heat, melt butter, sugar, and water, stirring often. When mixture just begins to boil, remove from heat. Stir in Nutella. Add eggs one at a time, whisking well after each addition. Stir in vanilla. Stir in flour, baking soda and salt. Fold in chocolate chips. Pour into prepared baking pan.

3. Chop hazelnuts and sprinkle over batter. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Do not over-bake. Let cool completely before slicing and serving.


Ashley's Sassy Southern Belle Style Fudge Brownies!!


10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces(optional)

Preparation:

1. Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.

2. Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3. Using a wooden spoon, stir in the pure vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.

4. Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.