Decadent Brownie Varieties

Feast on these delightful brownies prepared in 6 delectable ways. Whether you prefer triple peanut, German chocolate, strawberry & white chocolate, grasshopper, or espresso, these rich, fudgy treats are sure to impress and satisfy any sweet tooth.

Ingredients

Base Brownie Recipe
1	cup all-purpose flour
⅔	cup unsweetened cocoa powder
½	teaspoon salt
¼	teaspoon baking powder
¾	cup semi-sweet chocolate chips
½	cup butter
1 ¼	sugar
4	eggs
1	teaspoon vanilla extract

Instructions

• For the Base Brownie Recipe

  1. Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch square baking pan with foil extending over 2 sides by 2 inches and coat with cooking spray. Combine all-purpose flour, unsweetened cocoa powder, salt, and baking powder; set aside.
  2. In a microwave-safe bowl, microwave semi-sweet chocolate chips and butter on high in 20-second intervals, stirring, until melted. Whisk in sugar, eggs, and vanilla until well blended. Stir in the flour mixture until smooth.
  3. Spread the batter in the pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes. Use the foil to lift the brownies from the pan. Allow them to cool completely before cutting.

• For the Varieties

  1. Triple Peanut Brownies: Quarter 16 mini Snickers bars; stir into the base batter with 1 cup of peanut butter M&M's. Bake for 35-40 minutes. Stir 2 tablespoons of creamy peanut butter into 1 can (16 oz) of vanilla frosting until smooth. Spread over the cooled brownies. Sprinkle with additional M&M's and Snickers pieces.
  2. German Chocolate Brownies: Stir in 1 cup of pecan pieces and 1/2 cup of sweetened, flaked coconut into the base batter. Bake for 35-40 minutes. Spread the cooled brownies with 1 can (15 oz) of coconut-pecan frosting. Sprinkle with 1/4 cup of pecan pieces and 2 tablespoons of sweetened, flaked coconut. Drizzle with 1/3 cup of melted semisweet chocolate chips.
  3. Strawberry & White Chocolate Brownies: Stir in 1/2 cup of low sugar strawberry preserves and 3/4 cup of white chocolate chips into the base batter. Bake for 40-45 minutes. Spread the cooled brownies with 1 can (12 oz) of whipped strawberry frosting. Garnish with strawberries if desired.
  4. Grasshopper Brownies: Quarter 10 Double Stuf Oreo Mint cookies; stir into the base batter. Bake for 35-40 minutes. Cut into bars; top with 1 can (16 oz) of vanilla frosting and garnish with additional cookie pieces.
  5. Espresso Brownies: Add 3 tablespoons of instant espresso coffee powder and 1/2 teaspoon of grated lemon zest to the butter mixture. Stir in 3/4 cup of mini chocolate chips into the base batter. Bake for 40-45 minutes. Spread the cooled brownies with 1 can (16 oz) of milk chocolate frosting. Garnish with chocolate curls and lemon zest twists if desired.

Aug 16, 2024