Bombshell Brownies

Originally posted by:

https://www.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/

Ingredients:

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs

• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting

Hot Mama Grade: A

Hot Mama Notes:

Toothpick did not come out clean at 35 minutes. At 40 minutes, I took it out of the oven. The brownies turned out delicious. Very rich and fudgy. We received lots of compliments at the pot luck. :D

Nutella Brownies

Original recipe from: http://awesomecookingrecipes.com/2015/07/05/what-you-can-do-with-nutella/

Nutella Brownies = 1 c Nutella + 10 T flour + 2 eggs. 350F for 25 minutes. Yum. Pinterest FTW!  Garnish with chopped hazelnuts. :)

Hot Mama Notes: These were good, but nutella is expensive.  1 cup is a lot.  A 99-cent brownie mix is cheaper than using nutella, for sure, but it was good for the novelty factor.  I had wanted to try it, and I did.  It was tasty, but not fantastically delicious.  I probably won't make these again.  They do taste like nutella.  :)

Hot Mama Grade: B+

Easy Brownies!

Original Recipe from: http://allrecipes.com/recipe/quick-and-easy-brownies/

Ingredients:

2 c    Sugar
1 c    Butter
1/2 c Cocoa Powder
4       Eggs
1 1/2 c  Flour
1/2 t  Baking Powder
1/2 t  Salt
1/2 c  Walnut Halves (optional)

Directions:

Melt Butter and mix all ingredients in the order listed above.  Preheat the oven to 350F and bake for 20 to 30 minutes in a 13x9x2 pan.

Hot Mama Notes: PERFECTION!!!!  We really liked this recipe!  :)  Easy and tasty, you can't beat that!  

Hot Mama Grade: A


I might try these next time:

http://blog.blueapron.com/five-ingredient-super-easy-brownies/

Five-Ingredient Brownies

INGREDIENTS
½ cup flour
1 cup sugar
½ cup salted butter, melted
2 eggs
1/3 cup cocoa powder

Prepare the ingredients: Preheat the oven to 350°F. Grease a 9-by-9-inch baking pan.

Make the brownies: In a medium bowl, combine the flour, sugar and cocoa powder. In another small bowl, whisk together the butter and eggs. Add the egg mixture into the flour mixture, stirring until just combined.

Bake the brownies for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes. Cut into 16 squares and serve. Maybe à la mode?

Peanutbutter Chip Chocolate Brownies

Original Recipe: http://sallysbakingaddiction.com/2012/12/30/ultimate-fudge-brownies-with-peanut-butter-chips-2/

Ultimate Fudge Brownies with Peanut Butter Chips

makes 20 brownies

Ingredients

• 10 tablespoons unsalted butter
• 1 and 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder 
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 large eggs, cold
• 1/2 cup all-purpose flour
• 3/4 cup peanut butter chips

Instructions

1. Preheat oven to 325F degrees. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang to lift the finished brownies out.
2. Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
3. Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. try not to overmix the batter at this point. Gently stir in the peanut butter chips. Pour into prepared baking pan.
4. Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
5. Allow the brownies to cool completely before cutting into 20 squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days.

Notes

Adapted from Bittersweet: Recipes and Tales from a Life in Chocolate cookbook

Read more from the source: http://sallysbakingaddiction.com/2012/12/30/ultimate-fudge-brownies-with-peanut-butter-chips-2/#ixzz2btnAvfp2 
Hot Mama Notes: These brownies are very good!  Much better than the skinny brownie recipe I just tried last week.  And, as a bonus, I love that everything is made in ONE BOWL.  This is not to be underestimated as a benefit when baking!! ;)  Grade: A-

Peanutbutter Swirl Fudge Brownies

Original Recipe: http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/#ixzz2alsuq9bm

Makes 12 brownies. Full nutrition information available by visiting a calorie counting website and plugging in the ingredients. Brownies stay fresh at room temperature for 2 days, and then can be stored in the refrigerator for up to 5 days after that. Make sure oats are certified gluten free if gluten intolerant.

Ingredients

• 3/4 cup (185 grams) creamy peanut butter (I used Jif Creamy)
• 6 oz. low fat vanilla greek yogurt (could use fat free)
• 1/4 cup (60 ml) skim milk (or almond milk)
• 1 large egg (or 2 egg whites)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (200 grams) granulated sugar (see note above in post about substitutions)
• 1/2 cup (64 grams) unsweetened cocoa powder
• 1/2 cup (40 grams) old-fashioned rolled oats

Instructions

1. Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
2. Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
3. Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
4. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into 12 squares and enjoy!

Adapted from Dashing Dish

Hot Mama Notes: I wasn't paying enough attention to the recipe when I was adding things to the blender (oops).  I guess this is always the problem when trying to concentrate on baking as well as three small children not destroying the house while you bake. :P  Anyway, I added ALL the ingredients to the blender *including* the peanut butter.  Oops.  Well, the batter tasted delicious, anyway, so I do not think any harm was done.  I also melted about 4 additional heaping tablespoons of peanut butter in order to make the swirls since I had no peanutbutter left thanks to my error.  These brownies look delicious!

Update: These brownies are okay, but not great.  I would give them a B.  They are rather mushy.  I guess I must like my brownies a bit cake-ier.  I wanted to like them because they are skinny brownies, but I am not sure I will make them again.  :(