Brownies are the best dessert in the world. But you get kind of tired of eating the same type every day. Try these different types of brownies and you’ll fall in love with brownies again!
Peppermint patties are so good, and trying them with brownies is even better. This is one of my favorite types of brownies in the world. Enjoy it!
Ingredients:
Peppermint Pattie Layer:
Ganache:
Steps:
1. Preheat the oven to 350 degrees. Grease an 8-inch square pan with butter or nonstick spray.
2. In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg, one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda, and salt stirring until combined. Fold in chocolate chips. Spread batter in the baking pan and bake for 25-30 minutes until set. Remove and let it cool.
3. While the brownies are cooling, add in the powdered sugar, butter, milk, vegetable oil, vanilla, and peppermint extracts to the bowl of an electric mixer. Beat until smooth and creamy. Pour over brownies and spread them into an even layer with a spoon or spatula. Place into the refrigerator until it is set, about 30 minutes.
4. To make the ganache, heat heavy cream until warm and pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread the ganache over the top of the peppermint layer, or cut the brownies first and then spoon it over the top.
These brownies have tea in them, so they aren’t just chocolate. These types of brownies seem like they would taste weird, but they’re really good.
Ingredients:
Steps:
1. Preheat the oven to 350 degrees. Grease your baking pan, and line it with parchment paper. Set the readied baking pan aside for now.
2. Heat the butter over high heat until it completely melts. Put the heat on low after the butter melts, and leave the butter over the heat until you start to see brown spots in the butter. Remove the butter from the heat.
3. Add the white chocolate and matcha to a bowl, and then pour the butter mixture over the top. Stir everything together until the chocolate has melted. Then give the mixture two minutes to cool off.
4. In a large bowl, add the sugars, eggs, vanilla extract, and salt together. Use your mixer to blend it all together, until it becomes thick and creamy. It should take between 5 and 10 minutes.
5. While you are mixing, add in the butter mixture using a whisk until you have a green mixture. Sift the flour into the same bowl, and gently fold it into the batter using a spatula. It should resemble a green cake batter.
6. Spoon the batter into the greased baking pan. Bake for 20-30 minutes. Test the batter with a toothpick, if it comes out clean, the brownies are done. Remove the brownies from the oven, and hit the pan on the counter to remove any air pockets.
7. Give them a sprinkle of salt, and then put the brownies back in the oven. Bake them for another ten minutes. Let them cool for 20 minutes before cutting them into squares. Enjoy!
Cheesecake and brownies are really good together. These are the perfect types of brownies when you want chocolate and cheesecake together.
Ingredients:
Cheesecake Layer:
Steps:
1. Preheat the oven to 325 degrees. Spray an 8-inch square baking pan with nonstick spray. Cut a long strip of parchment paper to place on the bottom of the pan, leaving the ends overhanging the pan. This makes handles to help remove the brownies when they’re done.
2. Make the Brownies: Place the chocolate and butter in a medium microwave-safe bowl. Microwave for 30 seconds then stir the bowl. Continue microwaving the mixture in ten-second intervals until it is completely melted. Whisk in the sugar until smooth, then let the mixture cool completely.
3. In a small bowl, whisk together the flour, baking powder, and salt. Whisk the eggs into the slightly cooled chocolate mixture, one at a time, until well incorporated. Mix in the Baileys Irish Cream. Add the flour mixture to the chocolate and stir until just combined. Fold in the mini chocolate chips. Spoon the batter into the prepared pan.
4. Make the Cheesecake: In a medium bowl, beat the cream cheese, sugar, egg, and Baileys Irish Cream until very smooth. Spoon the cheesecake mixture in large dollops on top of the brownie batter. Use a table knife to gently swirl the batter and cheesecake.
5. Bake for 40-50 minutes, until the edges of the brownies look slightly golden brown and the center is not quite firm when touched lightly but is set. Cool the brownies completely in the pan, then remove using the parchment handles. Wait until they are completely cooled to cut.
Popcorn and brownies sound like the weirdest combination, right? They actually taste really good together. These types of brownies are the best.
Ingredients:
Topping:
Steps:
1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with butter or nonstick spray.
2. In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg, one at a time, stirring until a smooth batter forms. Stir in oil and melted chocolate. Add in flour, cocoa powder, baking soda, and salt, stirring until combined. Fold in chocolate chips. Spread batter in the baking pan and bake for 25-30 minutes until set. Remove and let cool.
3. Pop popcorn and coat with melted butter and salt, tossing well. Melt milk chocolate and stir in coconut oil until completely smooth.
4. Once brownies are cool, remove them from the pan one square at a time. Set them on a sheet of parchment paper and cut them into equal pieces, but keep the brownies pushed together in one big brownie. Add a drizzle of condensed milk over the brownies and then add popcorn. Continue to drizzle and add popcorn on top, until the popcorn is sticking to the brownies and itself.
5. The popcorn will never actually stick to the brownies, but they will stick enough to eat. Let the brownies sit and cool for 20-30 minutes just so the chocolate can set. Eat these immediately so the popcorn stays fresh.
Red velvet cake is really amazing, so obviously red velvet brownies will taste as good. This is one of those types of brownies that you’ll love when you eat it.
Ingredients:
Steps:
1. Preheat the oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, spray with nonstick spray and set aside.
2. In a large, microwave-safe bowl, melt the butter, about one minute on high power. Wait a minute or two, and then add the egg. You don’t want to scramble the egg. Add the egg, brown sugar, and vanilla, and whisk until smooth.
3. Add the cocoa and whisk until smooth. Add the red food coloring and whisk to incorporate. Keep adding until your desired shade is reached.
4. Add the flour and optional salt, and stir until just combined. Don’t overmix this. Pour the batter into the prepared pan. Smooth the top lightly with a spatula and set it aside.
5. In a small, microwave-safe bowl, melt the chocolate chips, about one minute on high power. Stop to check and stir. Heat in ten-second intervals until the chocolate can be stirred smooth.
6. Drizzle the chocolate over the pan and swirl lightly with the tip of a knife or toothpick. Bake for about 28-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bars to cool in the pan for at least 30 minutes before slicing and serving. Or let them cool overnight for the chocolate to set completely.
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