MAKE IT CUTE

2. Melt the chocolate and butter in a bowl over a pan of simmering water or in the microwave

3. Whisk in the sugar until the mixture is fluffy

4. Add the vanilla or espresso and the baking powder

5. Stir in the eggs and flour alternately until the mixture combines

6. Dust the white chocolate chips with a handful of flour and mix in

7. Pour into a buttered 8 inch square tin

8. Bake for 40 – 45 minutes

1 cup (2 sticks) unsalted butter at room temperature

2 cups sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup sifted all-purpose flour

½ cup Dutch-processed cocoa powder, sifted

½ teaspoon salt

1 cup walnut or pecan pieces

1. Preheat the oven to 350ºF.

2. Lightly coat the interior of an 8-inch square baking pan with nonstick vegetable spray. Set aside.

3. Place the butter in the bowl of a standing electric mixer fitted with the paddle. Beat on low to soften.

4. Add the sugar, raise the speed to medium, and beat for about 4 minutes or until light and fluffy.

5. Adding one at a time, beat in the eggs followed by the vanilla.

6. Combine the flour, cocoa and salt, and slowly add the dry mix to the creamed mixture.When thoroughly combined, remove the bowl from the mixer and stir in the nuts.

7. Scrape the mixture into the prepared pan. Place in the preheated oven and bake for about 25 minutes or until a cake tester inserted into the center comes out clean.

8. Remove from the oven and place on a wire rack to cool slightly. Using a serrated knife, cut the brownies into squares while still warm. Let cool completely in the pan.

1 stick (1/2 cup) butter or margarine
4 ounces unsweetened bakers chocolate (4 squares)
3 eggs
1 cup sugar
1/3 brown sugar, packed
1 1/2 teaspoons vanilla
3/4 cup unbleached white flour

3/4 cup unsweetened cocoa for baking

4 tbsp butter, unsalted

1 cup vegan buttery sticks 79% vegetable oil spread

2 cups fat free black bean refried beans

1 tbsp pure vanilla extract

1/4 cup Suisse mocha sugar free decaffeinated

1/4 tsp sea salt  

4 organic extra large brown egg  

11 1/2 oz agave nectar light

Directions:
1. Preheat oven to 325 F. Line a sheet cake pan with parchment paper and spray with cooking spray.
2. Melt 4 Tbsp butter and mix with cocoa powder. Then melt the cup of butter and add to the chocolate mixture. Add 2 Tbsp of chocolate, the refried beans, and vanilla extract together in food processor and blend until smooth.
3. In large bowl, mix the rest of the chocolate mixture with the powdered coffee and salt.
4. In another bowl, beat eggs with electric mixer until light and foamy. Add the agave nectar and beat well.

7. Bake for 40 minutes until the brownies are set. Cool in pan. Put pan in fridge for 4 hours or overnight before cutting. Brownies will be rich and dense.

Blondies, the “un-chocolate” brownie, are just as delicious as their darker counterpart, and a whole lot of fun to whip up in the kitchen. Try packing them in your lunch for a sweet afternoon pick-me-up.

¼ cup canola oil (or any mild oil)
½ cup dark brown sugar
1 tsp. vanilla
1 egg
¾ cup sifted unbleached white flour
½ tsp. baking powder
½ cup mini-chocolate chips

1. Preheat oven to 350 F.
2. Lightly oil the bottom of an 8x8 square pan using a paper towel.
3. In a large mixing bowl, combine oil, sugar, vanilla and egg. Beat until smooth.
4. Add flour and baking powder. Beat on low until mixed. Quickly scrape off the beaters and stir in chocolate chips.
5. Pour evenly into the pan.
6. Bake 25 to 30 minutes until an inserted toothpick comes out clean.
7. Cool, and then put pan in freezer for 20 minutes or so.
8. Cut into squares and remove with a spatula.

1 19.8-oz fudge brownie mix

6 ounces semi-sweet chocolate chips

1 cup walnuts or pecans, broken (optional)

Frosting (second layer)

½ cup unsalted butter, softened

4 cups sifted confectioners’ sugar

4 tablespoons heavy cream or canned milk

2 teaspoons vanilla

Frosting (third layer)

2 squares (2 oz) unsweetened chocolate

2 tablespoons unsalted butter, softened

Brown ½ cup butter over medium heat to a delicate brown or medium gold color. Add browned butter to confectioners’ sugar; stir in 4 tablespoons cream and 2 teaspoons vanilla, blend until smooth using an electric mixer. This is the middle layer of the 3-layer brownie. Place in refrigerator for about 5 minutes to set.

Slowly melt 2-ounces unsweetened chocolate in a double boiler or in microwave; add 2 tablespoons butter and stir. Working quickly so chocolate stays hot for spreading, drizzle mixture over browned butter layer; spread to evenly cover middle layer. This is a very thin layer of chocolate so a long, flat-bladed spatula works well to spread chocolate layer in long, swooping strokes to cover smoothly and evenly. This is the top or last layer of the 3-layer brownies.

When both layers are set, cut into 1” x 2” bars or 2" x 2" squares.