Brownie Puddle Recipes

BROWNIE PUDDING CAKE

Steps:

• Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
• Serve the cake hot with the ice cream.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

BROWNIE PUDDLE

Steps:

• All ingredients should be at room temperature.
• Preheat the oven to 325 degrees. Grease bottom of a 9 1/2 -inch tart pan with removable bottom and line with parchment, then lightly spray with non-stick vegetable spray. Place pan on cookie sheet to catch any possible leaks. Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or until lightly browned. Cool completely. In a double boiler over hot water melt the butter and chocolate, stirring 2 or 3 times. Beat the cocoa, then the sugar, beating until it is incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts; scrape the batter into the prepared pan and spread it evenly. It will fill the pan almost to the top. Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1-inch from the side will come out clean. The mixture will puff and rise a little above the sides but sinks on cooling. While the brownie is baking, prepare the puddles. Melt the chocolate in a microwave, using 15 second bursts on high power and stirring several times, or in a double boiler over hot but not simmering water, stirring occasionally. Add the cream and stir gently until the mixture is smooth and dark. If necessary (if the cream was too cold and the mixture not entirely smooth), return it to the heat until totally fluid and uniform in color. As soon as the brownie is removed from the oven, grease the end if a wooden spoon (no larger than 1/2-inch diameter) and insert it into the brownie, at 1-inch intervals, all the way to the bottom, twisting slightly, as you insert and withdraw it, to create 23 to 28 little holes. Using as small spoon to pour or a zipzeal bag with a small piece of the corner cut, fill the holes until slightly rounded (you will need at least 1/2 teaspoon for each). Place the pan on a wire rack and cool completely. The chocolate puddles will sink in as it cools and more ganache can be added, to fill any depressions, as long as the brownie is still warm enough to melt it. (If necessary, you can set the tart under a lamp to heat the ganache puddles and make them smooth.) Unmold by placing the pan on a canister smaller than the opening for the loose bottom and pressing sides firmly down. To remove the parchment, refrigerate the tart or allow it to sit at room temperature until the puddles are firm to the touch. Cover a flat plate with plastic wrap, spray it lightly with non-stick vegetable spray and set it in top of tart. Invert the tart; peel off the parchment, and reinvert it onto a serving plate. To serve, use a thin, sharp knife to cut wedges. Serve accompanied by a scoop of coffee or vanilla ice cream and any leftover ganache reheated as sauce.

BROWNIE TART

Steps:

• Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
• Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
• Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

BROWNIE PUDDLE

Steps:

• -------------brownie-----------.
• Lightly grease a 9 1/2 inch tart pan with a removable bottom, line with parchment, and then lightly spray with Baker's Joy or nonstick vegetable spray.
• Preheat oven to 350 degrees.
• Place pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly.
• Cool completely.
• In a double boiler over hot water or in microwave-proof bowl, melt the butter and chocolate, stirring two or three times.
• If using a double boiler, transfer the mixture to a bowl.
• Beat the cocoa, then the sugar, into the chocolate mixture, beating until incorporated.
• (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla.
• When incorporated, beat in the cream cheese until only small bits remain.
• Add the flour and salt and mix only until the flour is fully moistened.
• Stir in the nuts.
• Place the prepared tart pan on a cookie sheet to catch any possible leaks.
• Scrape the batter into the pan and spread it evenly.
• It will fill the pan almost to the top.
• Bake for 30-35 minutes or until the batter has set.
• A toothpick inserted 1 inch from the side should come out clean.
• The mixture will puff and rise a little above the sides but sinks on cooling.
• -------------GanachePuddle-----------.
• While the brownie is baking, prepare the puddle.
• Melt the chocolate in a double- boiler over hot but not simmering water, stirring occasionally, or in a microwave, using 15-second bursts on high power and stirring several times.
• Add the cream and stir gently until the mixture is smooth and dark.
• As soon as the brownie is removed from the oven, grease the end of a wooden spoon (1/2 inch in diameter) and insert it into the brownie at 1-inch intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23 to 28 holes.
• Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with the ganahe until slightly rounded on top.
• Place the pan on a wire rack and cool completely.
• The chocolate puddles will sink in as the brownie cools and more ganache can be added to fill in any depressions as long as the brownie is still warm enough to melt it.
• Unmold the tart.
• When puddles are firm to the touch, cover a flat plate with plastic wrap, spray ti lightly with nonstick vegetable spray, and set it on top of the tart.
• Inver the tart, peel off the parchment, and reinvert it onto a serving plate.
• To serve, use a sharp knife to cut wedges.

THE BROWNIE THAT STARTED IT ALL A.K.A THE WORLD'S BEST BROWNIE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 13 by 9-inch pan with vegetable oil spray.
• In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
• Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.

BROWNIE PUDDING

Steps:

• Mix the flour, sugar, cocoa, baking powder and salt in a medium bowl.
• Add milk, butter vanilla and nuts. Turn into ungreased 2 quart baking dish. Smooth on top.
• Combine brown sugar and 1/4 cup cocoa in a small bowl. Mix well. Sprinkle over top of batter.
• Pour water on top. To avoid making wells in the batter either pour the water slowly, or pour it onto a spoon held over pudding, allowing it to run off gently.
• Bake in 350 degree oven for about 40 minutes. Top will be firm. Batter will rise and there will be a pudding-type sauce at the bottom.
• Serve warm. This is really delicious with ice cream.

BROWNIE MUD PUDDLE CAKE

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Spread into greased 12-inch pizza pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan on wire rack.
• Add milk to dry pudding mix. Beat with wire whisk 2 min. or until well blended; spread over brownie, leaving a 1-inch border around edge. Sprinkle with crushed cookies to resemble dirt. Cut into 16 wedges to serve. Decorate with Easy Marshmallow Snails as desired. (Note: Nutrition information is for undecorated cake.)