50 Brownie Recipes
Votes: 7
A collection of American chocolate brownie recipes from famous chefs.
How to bake cakes
Preheat oven to 180°C (350°F). Spray a 22 x 33 cm baking pan (or any other suitable baking dish) with nonstick cooking spray. To make removing the cakes easier, line the pan with foil, leaving a free edge. Spray the foil with nonstick cooking spray as well.
Place the batter in the pan and bake until a toothpick inserted into the center comes out clean. Cool on a rack, then cut into squares.
1. Moist brownie: Combine 1 3/4 cups flour, 3 tablespoons cocoa powder, and 1 teaspoon each salt and baking powder in a bowl. Place 200 g butter, 2 1/2 cups brown sugar, and 1 cup water in a saucepan and bring to a boil. Remove from heat and stir in 200 g chopped dark chocolate; cool slightly. Add 5 eggs, one at a time, and 2 teaspoons vanilla. Stir into the flour mixture. Place the dough on a baking sheet and bake for 30 to 35 minutes.
2. Hazelnut brownie: Make brownie batter (No. 1), adding another 1 and 1/4 cups finely chopped hazelnuts.
3. German-style brownie with coconut-chocolate glaze: Make brownies (No. 1); cool. To make the German chocolate glaze, cook 1/4 cup sugar and 1 tablespoon water in a saucepan over medium heat until amber, 4 minutes. Whisk in 1 cup coconut milk and 1 tablespoon corn syrup; cook, stirring, 4 minutes. Remove from heat, stir in 2 ounces butter, 1/2 teaspoon vanilla, and a pinch of salt; cool. Stir in 1 cup chopped toasted pecans and 1 cup shredded coconut, plus 1/2 cup chopped chocolate.
5. With coffee glaze: Make brownies (No. 1); cool. To glaze, dissolve 1 teaspoon espresso in 1 tablespoon water; beat with 100 g butter and 1 1/4 cups powdered sugar. Sprinkle with chocolate shavings.
8. Black Forest Brownie: Make brownies (No. 1) by adding 1/2 cup of each. cherry preserves and crushed maraschino cherries.
9. Surprise BrownieLine a 24-cup muffin pan with paper muffin liners. Make half the batter from the first recipe, using only 2 eggs; divide the batter among the muffin liners. Press candies or berries into the batter. Bake for 15 to 17 minutes.
10. Brownies in a minuteMix 1 tablespoon each of cocoa powder, flour, brown sugar, water, and vegetable oil with a pinch of salt in a mug. Microwave for 30 seconds.
12. Walnut Brownie: Make brownies as per previous recipe (No. 11), adding 1 cup chopped walnuts.
14. Milk Chocolate Brownie: Make brownie fudge (No. 11), replacing the chocolate chips with 2 cups milk chocolate chips and using only 1/2 cup each brown sugar and granulated sugar.
15. Malted Milk Brownie: Make Milk Chocolate Brownies (No. 14) by adding 1/2 cup chocolate malted milk powder to the flour and top with chocolate nut balls before baking.
16. Brownie cheesecake: Make the fudge brownie batter (No. 11); spread it on a baking sheet. Whisk together 8 ounces (225 g) of cream cheese, 1/2 cup of sugar, 1 egg, and 1 teaspoon of vanilla. Stir the batter. Bake for 55 minutes.
17. Peanut Butter BrownieMake fudge brownies (No. 11), adding 1 cup chopped peanuts. Spread on a baking sheet; coat with 1/2 cup peanut butter before baking.
19. Brownie with amaretto: Soak 1 cup dried cherries in 2 tablespoons amaretto. Make brownie fudge (No. 11) by adding the soaked cherries and 1 cup almonds.
20. Brownie with liqueurMake brownie fudge (No. 11) by adding 2 tablespoons raspberry vanilla liqueur. Garnish with raspberries before baking.
21. Mexican brownieMake Brownie Fudge (No. 11) by adding 1 tablespoon toasted sesame seeds, 1/2 teaspoon chili powder, and 1/4 teaspoon cinnamon.
22. Rocky Road BrownieMake fudge brownies (No. 11), adding 1 cup each chopped walnuts and chocolate chips; bake. Top the brownies with 3 cups mini marshmallows, still hot; bake again.
23. Nutty Brownie: Make fudge brownies (No. 11), adding 1 cup each toasted coconut and slivered almonds.
24. Pretzel Brownie: Make fudge brownies (No. 11) by lining the baking sheet with crushed pretzels before adding the batter.
25. Brownie S'moresMake fudge brownies (No. 11) by layering crumbled whole-grain graham crackers on a baking sheet before adding the batter. Bake for 35 minutes; top with mini marshmallows and chocolate chips, and bake for an additional 10 minutes.
26. Chocolate rollMake fudge brownies (No. 11); cool and cut into squares. Roll each brownie flat. Spread with melted marshmallows (Chocolate Mousse with Marshmallows) and wrap.
27. BlondieFor the cake: Whisk 4 oz. melted butter and 2 cups brown sugar in a bowl. Whisk in 2 eggs, 2 tablespoons bourbon (optional), and 2 teaspoons vanilla. Stir in 1 1/2 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. Top with a layer of 3/4 cup chopped white chocolate and 1/2 cup chopped walnuts. Bake for 45 minutes, turning out once cooled.
28. Sweet and Salty Blondie: Make blondies (No. 27); sprinkle with flaky sea salt before baking.
29. Glossy blondeMake blondies (No. 27) using only 1.5 cups brown sugar, omitting the walnut layer. Spread on a baking sheet. Add 1/4 cup chocolate syrup before baking.
30. Blondie with candied fruitMake blondies (No. 27) by adding 1/2 cup each cinnamon and finely chopped candied ginger. Replace the walnut layer with 1/2 cup chopped cashews.
31. Sticky blondies: Make blondies (No. 27), using only 1/2 cup flour instead of 1.5 cups, and 1 cup each of rolled oats and caramel chips. Omit the walnut layer.
32. Macadamia Nut Blondie: Make blondies (No. 27) by replacing the walnuts with 1/2 cup chopped macadamia nuts.
33. White Chocolate BrownieMelt 250g chopped white chocolate and 110g butter in a saucepan over low heat, stirring. Remove from heat, stir in 2/3 cup brown sugar, and cool slightly. Whisk 5 eggs with 1 1/3 cups flour, 1 1/4 teaspoons baking powder, and 1/2 teaspoon salt. Spread on a baking sheet; top with chopped pecans. Bake for 25 to 30 minutes.
35. Blondie with Candy: Make blondies (No. 27), place in a deep pan, and bake for 25 minutes. Then top with 1/2 cup each of white chocolate chips, glazed candies, and crushed Oreo sandwich cookies. Bake for another 15 minutes.
36. Peanut Butter and Jam (abbreviated PB & J): Make blondie dough (No. 27), omit the chocolate, replace the walnuts with 1/2 cup chopped peanuts. Spread the dough in the pan; top with 1/2 cup grape jam. Bake for 50 minutes.
37. Brownies without flourWhisk 2 eggs and 1 cup each almond butter and agave nectar until smooth, then stir in 1/3 cup cocoa and 1/2 teaspoon each baking soda, vanilla, and salt. Top with 1/2 cup chocolate chips. Bake in a greased 9-inch square pan at 375 degrees for about 30 minutes.
38. Flourless Chocolate BrowniesWhisk together 250g melted semisweet chocolate, 2 eggs, 1/2 cup sugar, 1 tbsp each cocoa and ground coffee, 3 tbsp cornstarch, and 1/4 tsp each salt and vanilla. Bake in a 15cm pan at 180°C for 40 minutes.
39. Brownies with dried fruits without butter: Soak 3/4 cup prunes in 1/4 cup warm apple juice for 30 minutes; puree with 1/2 cup water. In a bowl, combine 1 and 3/4 cups flour, 3 tablespoons cocoa powder, and 1 teaspoon each salt and baking powder. Make a syrup with 2 1/2 cups brown sugar and 1/2 cup water in a saucepan. Remove from heat and stir in 200 grams of chopped dark chocolate; cool slightly. Beat in the prune puree and 4 eggs, one at a time, until combined with the flour mixture. Spread into the pan and bake for 35 to 40 minutes.
40. Low-fat browniesFor the cake: Whisk 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon salt, and 1/2 teaspoon baking soda in a bowl. Melt 2 cups brown sugar, 50 g butter, 3 tablespoons brewed coffee, and 3/4 cup water over high heat. Remove from heat and stir in 250 g chopped semisweet chocolate; cool slightly. Whisk in 3 eggs and 1 tablespoon vanilla. Stir into the flour mixture. Bake for 35 to 40 minutes.
41. Carob BrownieFor the cake: Combine 1 cup flour, 1/2 cup each whole-wheat flour, carob chips, and toasted walnuts; 1/3 cup each brown sugar and carob powder; 1 1/2 teaspoons baking powder; and 1/2 teaspoon salt in a bowl. Whisk together 1/2 cup maple syrup, 1/3 cup vegetable oil, 1/4 cup apple juice, and 1/2 teaspoon vanilla; stir into flour mixture. Bake for 25 to 30 minutes.
42. Gift brownieFor the cake: Combine 1 cup flour, 3/4 cup each brown sugar and granulated sugar, 1 cup chocolate chips, 1/2 cup cocoa, and 1/2 teaspoon salt in an airtight container. (To bake, whisk together 100g melted butter, 1/4 cup hot water, 2 eggs, and 1 teaspoon vanilla. Bake at 350°F (180°C) for 40 minutes.)
43. Brownie bark: Combine 1 1/4 cups flour, 1/2 cup cocoa powder*, 2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon each baking soda and salt, and 200 grams (7 oz) butter in a food processor until smooth. Pour onto parchment paper; chill for 10 minutes. Then cut into small squares. Transfer to baking sheets; freeze for 10 minutes. Bake at 180 degrees Celsius for 10 minutes.
*from cocoa beans pre-treated with alkali carbonates
45. Triple Chocolate BrownieMake brownie fudge (No. 11); spread on a baking sheet, sprinkle with chocolate chips, and bake. Serve with chocolate ice cream.
47. Brownie Petit FourCut the brownies into squares. Spread jam on half of them, then top with the other half. Place them on a baking sheet-lined rack. Drizzle with white chocolate; decorate with chocolate sprinkles.
48. Ice Cream Bownie SandwichSlice the cakes in half horizontally. Spread one half with raspberry jam and the other with softened mint ice cream. Press together and chill in the refrigerator.
49. Banana BrownieMelt 2 tablespoons (30 g) butter and 1/4 cup brown sugar in a skillet, stirring. Add 3 sliced bananas; caramelize until golden. Stir in 1/4 cup light rum and 1 tablespoon banana liqueur. Turn off the heat. To serve, top with a scoop of ice cream.
50. No-Bake Brownie Pie: Fill a pie shell with 1 1/4 cups brownie crumbs; freeze. Top with melted coffee ice cream and garnish with toffee; freeze. Top with whipped cream and drizzle with hot chocolate sauce (Chocolate sauce).
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