Cookie and Cream Brownies

Recipe & Image taken from www.the-girl-who-ate-everything.com

Brownies:

4 ounces unsweetened chocolate; coarsely chopped

3/4 cup butter

1 ½ cups white sugar

3 eggs; lightly beaten

1 teaspoon vanilla extract

¼ teaspoon kosher salt

1 cup all-purpose flour

8 Oreo cookies, crumbled

Cookies and Cream Frosting:

1/2 cup (1 stick) butter, softened

2 ounces cream cheese, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla

1 tablespoon milk

5 Oreo cookies, crumbled

Preheat oven to 350 degrees. Line an 9×9 inch baking pan with foil and spray with nonstick cooking spray.

Microwave chocolate and butter or margarine in large bowl for 3-4 minutes or until butter is melted.

Whisk mixture until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined. Fold in crushed Oreo cookies.

Bake for 28-32 minutes; do not over bake. These taste completely different if they are overbaked!

Remove to cooling rack.

For the frosting: Beat butter and cream cheese until fluffy with a mixer.

Add the powdered sugar slowly, mixing together until combined. Add vanilla and mix until combined.

Add milk to desired consistency. If your frosting is too thick add more milk and if it's too thin add some more powdered sugar.

Crush Oreos and fold them into the frosting.

Frost cooled brownies. Makes enough frosting for a 9X9 pan of brownies. Makes around 12 brownies.

Oreo Brownies

Recipe & Image taken from http://bakeat350.blogspot.ca

1 cup dutch-process cocoa (such as Hershey's Dark)
1 teaspoon coarse salt
1/2 teaspoon baking powder
3/4 cups unsalted butter
2 cups sugar
1 tablespoon vanilla
3 eggs, lightly beaten
1 cup, plain flour
20 oreo cookies
1 teaspoon corn syrup
1 teaspoon water
sprinkles

Preheat oven to 325. Grase a 9x13 baking pan.
In a medium bowl, whisk together the cocoa powder, salt, and baking powder.  Set aside.

In a medium saucepan, heat the butter over medium-low until melted.  Add the sugar and stir to combine.  Continue heating for about 1-2 minutes until hot.

Remove the pan from the heat and add to the cocoa mixture, stirring until combined.  Add the eggs and vanilla, stir until totally combined.
Spread half of the batter into the prepared pan.  Top with 20 Oreos.  Cover with the remaining batter; spread gently with an offset spatula.

Bake for about 30 minutes until the brownies are done, but the center still looks soft.

Det the pan on a wire cooling rack and let cool for 10 minutes.  Meanwhile, stir together the corn syrup and water.
After 10 minutes, lightly brush the corn syrup mixture onto the cooled brownies.  Scatter on the sprinkles.  

Let the brownies cool and completely before cutting.

Turtle Brownies

Recipe & Image taken from http://www.mydailymorsel.com

1 cup heavy cream

1/2 cup water

3 1/2 cups sugar

4 tablespoons light corn syrup

1/2 cup sour cream

1 1/2 sticks unsalted butter

3 ounces unsweetened chocolate, roughly chopped

3 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 teaspoon kosher salt

To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.

Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.

To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.

Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.

Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.

Nutella & Ferrero Rocher Brownies

Recipe & image taken from http://www.mybakingaddiction.com

Brownies

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half

Icing

1/4 cup unsalted butter, softened
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream

Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.

Remove to cooling rack to cool completely.

Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incorporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thick, smooth and creamy. Frost cooled brownies and slice before serving.

Chocolate Brownies

100g butter

175g caster sugar

75g light brown or muscovado sugar (I used light muscovado)

100g chocolate (plain is best)

1 tbsp golden syrup

2 eggs

1 tsp vanilla extract
100g plain flour

½ tsp baking powder

2 tbsp cocoa powder

Heat oven to 180 degrees C.  grease and line a 7" square cake tin.
Slowly melt the butter, caster sugar, brown sugar, chocolate and golden syrup together in a pan until smooth.  Remove the pan from the heat.

Add the, vanilla extract, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.  Beat the eggs separately and gradually add to the mix.

Pour the mixture into the tin and place on the middle shelf of the oven. Bake for 25

Remove and allow to cool for 20-30 mins before cutting into small squares and sprinkling with icing sugar.