Brownies are the ultimate sweet treat


Greg from Adrian remembers his mother using sweetened condensed milk to make delicious, rich chocolate brownies for an after school treat.

Becky from Lake City sent in her recipe for Graham Cracker Brownies with Caramel Frosting.

Heather from Marshall garnishes her chocolate brownies with vanilla buttercream frosting.

Here are their amazing brownie recipes:

RICH CHOCOLATE BROWNIES

1/3 cup butter

1 to 14 oz of sweetened condensed milk

2 tsp semi-sweet chocolate chips

1/4 brown sugar

1/4 cup white sugar

2 whole eggs + 1 yolk

1 teaspoon of vanilla

1/2 cup of flour

1/4 cup cocoa powder

1/2 cup salt

DIRECTIONS: In a saucepan, heat and mix condensed milk and butter until melted and smooth. Remove from fire. Add chocolate chips, stirring until melted. In a large bowl, beat the brown sugar, white sugar, eggs and egg yolk with an electric mixer for 3 minutes. Beat with vanilla. Fold in the melted chocolate mixture by hand. Add the flour, cocoa powder and salt. Stir until just combined. Pour batter into a 9×13-inch pan lined with parchment paper. Bake at 350 degrees for 45 minutes. Check doneness by inserting a toothpick in the center. It will come out clean when the brownies are baked. Let cool completely then remove from pan using edges of parchment paper. Cut into squares.

GRAHAM CRACKER BROWNIES WITH CARAMEL ICING

Brownies:

4 cups graham cracker crumbs

2 x 14 oz cans of sweetened condensed milk

1 tsp of vanilla

1/4 cup melted butter

3 1/2 cups semi-sweet chocolate chips

1 tsp of chopped walnuts

Icing:

1 cup of brown sugar

1/2 cup butter

1/4 cup milk

2 to 2 1/2 c icing sugar

DIRECTIONS: Brownies – In a large bowl, combine graham cracker crumbs and condensed milk. Add the butter and vanilla, mixing well. Stir in chocolate chips and nuts. Spread evenly in a 9 x 13-inch baking dish. Bake at 350 degrees for 25 to 30 minutes. Cool. Frosting – Combine brown sugar, butter and milk in a saucepan. Stir and cook over low heat until the butter melts and the sugar has dissolved. Increase heat to medium and cook without stirring until bubbles form in the center or mixture turns amber, about 4 to 5 minutes. Remove from heat and pour into a mixing bowl. Let cool. Gradually stir in icing sugar until creamy and spreadable. Frozen brownies.

CHOCOLATE BROWNIES WITH VANILLA BUTTER CREAM ICING

Brownies:

3/4 cup semi-sweet chocolate chips

1 to 14 oz of sweetened condensed milk

1/2 cup cocoa powder

4 egg whites

1/3 cup flour

1 t of baking powder

1 tsp of vanilla

Icing:

6 T softened butter

3 1/2 cup powdered sugar

3 to 4 T of milk

1 1/2 cup vanilla

1/8 cup salt

DIRECTIONS: Brownies – Combine chocolate chips, sweetened condensed milk and cocoa powder in a saucepan. Heat and stir until chocolate is melted and mixture is creamy and smooth. Remove from the heat and let cool slightly. Combine egg whites, flour, baking powder and vanilla in a bowl. Add the chocolate mixture and stir to combine. Spread the dough in a 9x13x2 inch baking dish. Bake at 350 degrees for 15 to 20 minutes. Icing – Using an electric mixer, cream the butter, milk, vanilla and salt, mixing well. Gently add the powdered sugar, one cup at a time, until well combined and a smooth consistency. Add a little more sugar if too runny or a little more cream if too thick. Spread over cooled brownies.

Reader question:

Dear Lynn,

Does anyone have a recipe for chewy and delicious zucchini bread or zucchini cake?

Andrea from Coldwater

Stop by Lynn’s blog, Lynn’s Musings From a Deep Well at www.lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange at [email protected]

Lynn eckerle


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