DOT'S BUTTERSCOTCH BROWNIES
This recipe is from the 1977 edition of Tea-Time at the Masters Cookbook, page 251 -- my family has enjoyed these brownies for almost 30 years! Probably the best blond brownie you will ever eat!
Provided by KerfuffleUponWincle
Categories Bar Cookie
Time 50m
Yield 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, or 325 degrees if using pyrex or glass.
- Melt brown sugar and butter together. Cool mixture for about 5 minutes.
- Add eggs.
- Mix flour, baking powder, salt, vanilla and nuts together.
- Add to other mixture.
- Mix well.
- Bake in greased 9 x 13 pan at 350 degrees for 30 minutes ~ if using pyrex or glass, reduce temperature to 325 degrees for 30 minutes.
- Top with chocolate frosting, if desired ~ I usually don't!
MY SPECIAL BROWNIES
So rich and fudgy, so many raves, so easy to make! Obtained this recipe from my late MIL and have taken it everywhere... My kids request it... my nieces and nephews have rec'd it in "care packages"... my classmates in grad school gained new respect for me when I shared a pan of these w/ them... *smile* Recipe is easily doubled, which I always do when taking the brownies somewhere... an 8x8" pan is never enough! The package size is an estimate b/c I do not have one on hand to check.
Provided by Impera_Magna
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Make brownies according to directions on pkg.
- Put 1/2 of the batter into greased 8x8" pan.
- Top batter w/ Hershey bars, broken to fit pan. Top w/ remaining batter.
- Bake at temperature given on package for 5 mins less than the minimum time called for.
- Enjoy.
Nutrition Facts : Calories 221.9, Fat 8.9, SaturatedFat 2.5, Cholesterol 2.5, Sodium 122.5, Carbohydrate 35.3, Fiber 0.4, Sugar 5.7, Protein 2.3
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
More about "dots special brownies recipes"
HOW TO MAKE MY GRANDMA DOT'S BROWNIE RECIPE - WHAT A GOOD DAY
From whatagoodday.com
Reviews 3Servings 16Cuisine AmericanCategory Dessert
BEST BROWNIES RECIPES: 17+ FAMILY FAVORITE BROWNIES …
From bakeitwithlove.com
PERFECTLY FUDGY ONE BOWL BROWNIES - CRAZY FOR CRUST
From crazyforcrust.com
12 OF THE BEST BROWNIES YOU'LL EVER MAKE | CANADIAN …
From canadianliving.com
12 SIMPLE RECIPES TO DO WITH FAILED BROWNIES | THE DOUGH ACADEMY
From thedoughacademy.com
HERSHEY'S RECIPES | HERSHEYLAND
From hersheyland.com
CHEWY BUTTERSCOTCH BROWNIES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
SERIOUSLY FUDGY HOMEMADE BROWNIES - SALLY'S BAKING …
From sallysbakingaddiction.com
ONE BROWNIE RECIPE, 13 DELICIOUS VARIATIONS!
From onegoodthingbyjillee.com
FOUR INGREDIENT BROWNIES
From more.ctv.ca
DOT'S SPECIAL BROWNIES RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
OUR 10 MOST IMPOSSIBLY DELICIOUS BROWNIE RECIPES | THE KITCHN
From thekitchn.com
THE BEST CHOCOLATE CARAMEL BROWNIES RECIPE
From backtomysouthernroots.com
GLOSSY FUDGE BROWNIES RECIPE | BRAVETART - SERIOUS EATS
From seriouseats.com
HOW TO MAKE THE BEST BROWNIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST HOMEMADE BROWNIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
SPECIAL BROWNIES - HERB
From herb.co
EASY CHOCOLATE BROWNIES - BEST EVER, SUPER FUDGY!
From recipetineats.com
LAVA BROWNIES
From nodashofgluten.com
DOT'S SPECIAL BROWNIES RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love