Brownies are one of the best things to bring to a party (or stock in your freezer for a midnight snack). Everyone loves a good brownie and there are endless variations to change up a plain brownie! The problem with most homemade brownies is that they pale in comparison to the boxed stuff. Fortunately, Cooks Illustrated has spent hours testing recipes and perfecting the homemade brownie. I’ve tweaked their recipe just a bit and am showing you three different ways to customize these decadent little showstoppers. Be forewarned, these brownies are rich, meaning a 2×2 square is typically plenty of brownie; so if you have small gathering, maybe halve the recipe. These brownie recipes are great whether you are a beginner needing to make your treat look a little advanced or for anyone who is in the mood to make some yummy looking brownies.
Deliciously Chewy Homemade Brownie Recipes:
(Modified from Cooks Illustrated)
1/3 cup Dutch Processed Cocoa (I find that this kind of Cocoa has a much deeper chocolate flavor)
1/2 cup plus 2 tbps. water
4 tbps. melted butter
2 eggs
2 egg yolks
2 tsp. vanilla extract
1 1/2 cup sugar
1 3/4 cup all purpose flour
2/4 tsp. salt
6 ounces dark chocolate (either in chips or cut up into chip size pieces)
Oven at 350*
9×13 inch pan, greased extremely well or even better – greased well and lined with parchment paper.
- Whisk together the cocoa powder and half the water, mix until you have a chocolate paste and then slowly add the remaining water; this will prevent all those nasty cocoa powder clumps from ruining your brownies.
- Mix in the butter and oil, then add in the eggs and yolks, and finally the sugar. Mixing well after each addition.
- Add flour, salt, and dark chocolate, mix until just combined.
- If making plain brownies, salted caramel or the cheesecake swirl, pour batter into pan.
- If making plain brownies or salted caramel, bake for about 30-35 minutes, until a toothpick inserted in center, has a couple crumbs, but no wet batter attached.
- Let brownies fully cool before slicing.
Salted Caramel:
This brownie variation has the most wow factor, for the least amount of work! Yay!
Once brownies have cooled and been sliced, melt caramel squares or caramel sauce in microwave in 30 second increments, until pourable. Liberally pour caramel all over brownies, sprinkle flaked sea salt and allow to cool and caramel to set. Stack ’em up and allow yourself to be bathed in compliments!
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Cheesecake Swirl Brownies:
16 oz. cream cheese, softened to room temperature.
1/2 cup sugar
1 1/2 tsp. vanilla extract
2 eggs
- Cream together the sugar and cream cheese until thoroughly combined.
- Mix in the eggs and vanilla, keep mixing until everything is mixed in and there are no lumps.
- Dollop big portions of cheesecake batter all over the brownie batter and use a butter knife to swirl it all together.
- Bake the brownies for 40-45 minutes, a toothpick inserted in brownies has a few moist crumbs and the cheesecake batter is firm.
- Allow to fully cool before slicing and keep stored in the fridge.
S’mores Brownies:
1 1/2 packages of graham crackers (packages, not boxes!)
1/3 cup sugar
6 tbsp. melted butter
Place the graham crackers in a food processor and process until they are in fine crumbs.
Add in the sugar and pulse until combined.
While the food processor is running, pour in the melted butter.
Press the graham cracker mixture into the bottom of the pan and pour the brownie batter over the top.
Bake for 30-35 minutes.
Once the brownies are baked, pour mini marshmallows over the top of them. Place them back in the oven for about 3 minutes, until the marshmallows start to melt. Once the marshmallows have gotten melty, turn the oven off and the broiler to low. Allow the marshmallows to toast for about 3 minutes, keeping a close eye on them during this part.
Allow the brownies to cool and then to slice them best, place them in the freezer for about 10 minutes. Once removed from the pan, spray a knife with cooking spray and slice the cold brownies. The best way to get clean cuts with the marshmallows on top is to have the brownie be very very cold, near frozen.
I hope you enjoy these treats and try out some of your own variations as well. If you are heading to a party or a girls brunch, these recipes might be more up your alley!
Kayla Platt lives in Idaho with her husband of 10 years and her 2 year old son. She runs, waitresses and blogs about baking, motherhood and everything in between at www.thedreamerandtherealist.com .
