All the variations, like Peanut Butter Streusel Brownies, Candy-and-Pretzel Brownies, and Toasted Coconut-Cashew Brownies, mean you can make these time after time and create something new and delicious with each pan.
1. Preheat oven to 350F. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.
3. Pour mixture into prepared pan.
4. Bake at 350F for 40 to 44 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into desired size.
Caramel-Macchiato Brownies:
Coffee fiends: Go with 1 Tbsp. espresso powder. Be advised?these are sticky! Avoid them if you wear braces.
Stir 1 cup miniature marshmallows, 1/2 cup caramel bits*, and 1 1/2 tsp. to 1 Tbsp. instant espresso into batter. Increase bake time to 44 to 46 minutes.
*12 caramels, quartered, may be substituted.
Note: Be sure to insert wooden pick into brownie, not marshmallow, when testing for doneness. (Marshmallows will rise to the top when baking.) We tested with Kraft Caramel Bits.
Toasted Coconut-Cashew Brownies:
Spread 1 cup sweetened flaked coconut into a single layer on a baking sheet. Bake at 350? for 8 minutes or until lightly toasted, stirring every 2 minutes. Let cool 10 minutes. Stir toasted coconut; 1/2 cup cashews, chopped; and 2 Tbsp. finely chopped crystallized ginger into batter. Increase bake time to 44 to 46 minutes.
Peanut Butter Streusel Brownies:
Stir together 1/2 cup all-purpose flour, 2 Tbsp. light brown sugar, 2 Tbsp. granulated sugar, 1/3 cup chunky peanut butter, 2 Tbsp. melted butter, and 1/8 tsp. salt until blended and crumbly. Sprinkle peanut butter mixture over batter. Increase bake time to 50 to 54 minutes.
Candy-and-Pretzel Brownies: Sprinkle 1 cup pretzel sticks, broken into pieces, and 2 (3.7-oz.) king-size chocolate-coated caramel-peanut nougat bars, coarsely chopped, over batter. Increase bake time to 52 to 54 minutes.
Note: Be sure to insert wooden pick into brownies, not candy bar pieces, when testing for doneness. We tested with Snickers King Size candy bars.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 392 | ||
Calories from Fat: 169 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 181.7mg | 56 % | |
Sodium 335.5mg | 12 % | |
Potassium 84.3mg | 2 % | |
Total Carbohydrate 51.6g | 15 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 51.2g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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