Saints Kickin Brownies Recipes

OLIVE OIL BROWNIES WITH SEA SALT

Steps:

• Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
• In a medium bowl, whisk together flour, salt and baking powder.
• In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
• Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
• Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.

KATHARINE HEPBURN'S BROWNIES

Steps:

• 1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
• 2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
• 3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)
• 4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
• You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

SAINT'S KICKIN BROWNIES

Steps:

• Preheat oven to 350 degrees.
• In one bowl, Beat agg whites until stiff but not dry and set aside.
• In another bowl, Beat butter and sugar until creamy.
• Add egg yolks and chocolate to butter mixture.
• Mix in flour.
• Add milk and vanilla.
• Fold in egg whites.
• Spread in a lightly greased 8-by-8-inch or 9-by-9-inch pan.
• Bake 30 minutes in a preheated 350 degree oven.

THE BEST BROWNIES

Steps:

• Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Mix oil and sugar until well blended.
• Add eggs and vanilla; stir just until blended.
• Mix all dry ingredients in a separate bowl.
• Stir dry ingredients into the oil/sugar mixture.
• Pour into greased 9 x 9 square pan.
• Bake for 20 minutes or until sides just starts to pull away from the pan.
• Cool completely before cutting.
• Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

SUPERNATURAL BROWNIES

Steps:

• Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
• Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

KATHARINE HEPBURN'S BROWNIES

Steps:

• Heat oven to 325 degrees.
• Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
• In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
• Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

KICKIN' BROWNIES

Steps:

• Preheat oven to 350°F.
• Spread nuts in single layer on baking sheet.
• Bake 10 to 12 minutes or until skins begin to flake off; let cool slightly.
• Wrap hazelnuts in kitchen towel; rub to remove as much of skins as possible.
• Cool completely.
• Process nuts in food processor until finely chopped.
• Set aside.
• Lightly grease 2 (8-inch) square baking pans.
• line bottoms of pans with foil; lightly grease foil.
• Set aside.
• Melt butter in medium saucepan over medium heat.
• Remove from heat.
• Blend in sugar and cocoa powder.
• Stir in eggs and vanilla until smooth.
• Stir in flour just until blended.
• Pour batter evenly into prepared pans.
• Press raspberries gently into batter.
• Bake 15 to 20 minutes or until center is just set.
• Cool completely in pans on wire rack.
• Hold wire rack over top of 1 pan; invert to release brownie.
• Remove foil; discard.
• Place cut over brownie; invert brownie.
• Prepare Ganaches.
• Reserve 2 tablespoons White Ganache; spread remaining White Ganache evenly over brownie.
• Spread raspberry jam on top of ganache.
• -------WhiteGanache----------.
• Combine 1/2 cup white chocolate chips and whipping cream in medium saucepan.
• Heat over medium heat until chocolate is half melted, stirring occasionally.
• Remove from heat.
• Stir in remaining 1/2 cup white chocolate chips and almond extract until smooth.
• Keep warm (ganache is semi-firm at room temperature).
• Makes 3/4 cup.
• ------Chocolate Ganache-------.
• Combine whipping cream and butter in small saucepan.
• Heat over medium heat until mixture boils, stirring frequently.
• Remove saucepan from heat.
• Stir in chocolate and vanilla until smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate.
• Keep warm (ganache is semi-firm at room temperature).
• Makes 1/3 cup.