Red Velvet-Peppermint Swirl Brownies

This recipe comes from the December 2012 issue of Southern Living magazine. I love Red Velvet Cake (be sure to check out that recipe too!) and I needed something festive to take to a party. Well, cake is nice be not as easy to serve and eat when it’s more of a grazing thing going on.

I couldn’t resist giving this a try. The photo made it look yummy. And it is. Even with everything that went wrong. LOL I didn’t have Peppermint extract. I added crushed peppermints. It seemed to work. I’ll know when I actually buy some Peppermint extract and make them again. Oh, and I had to retrieve utensils -- and wash them -- more times than I can say. But it all worked out and I managed to laugh through it all. The brownies were worth it all.

Red Velvet-Peppermint Swirl Brownies

1 (4-oz.) bittersweet chocolate baking bar, chopped
¾ cup butter
2 ¼ cups sugar, divided
4 large eggs
1 (1 oz.) bottle red liquid food coloring
¼ teaspoon peppermint extract
2 teaspoons vanilla extract, divided
1 ½ cups all-purpose flour
1/8 teaspoon salt
½ (8-oz.) package cream cheese, softened
2 egg whites
2 tablespoons all-purpose flour

Preheat oven to 350 degrees. Line bottom and sides of a 13-x-9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 ½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, one at a time, whisking just until blended after each addition. Add food coloring, peppermint extract and 1 teaspoon vanilla. Gently stir in 1 ½ cups flour and 1/8 teaspoon salt. Pour batter into prepared pan.

Beat cream cheese and remaining ¼ cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 teaspoon vanilla and beat until blended. Stir in 2 tablespoons flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

Bake at 350 degrees for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.

Makes about 2 dozen. (I cut them into smaller, bite-size pieces)

Chocolate-Pecan Brownies

This recipe comes from the Great American Home Baking folks. I suppose I got it in the mail. I don’t really remember. But we’re always looking for quick recipes when we need to take something somewhere. This is perfect.

The baking tips section tells us to cool the chocolate mixture completely before combining it with the other ingredients. Also, test for doneness 2 to 3 minutes before suggested baking time.

I also recommend putting wax paper in the pan, greasing it on top and bottom, as well as sides of the pan. This helps insure that the brownies are easy to remove from the pan.

Chocolate-Pecan Brownies

¾ cups all-purpose flour
¼ teaspoon baking soda
¾ cup granulated sugar
1/3 cup butter or margarine
2 tablespoons water
1 package (12 oz) semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
½ cup chopped pecans

Preheat oven to 325 degrees. Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda.

In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.

Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.

Transfer mixture to a medium bowl. Cool completely.

Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.

Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.

Makes 16 brownies.

Marbled Chocolate Brownies

This recipe comes from the Great American Home Baking folks. It came in the mail as a teaser to purchase their cookbook and inserts. Or at least I think it did. I found it in that same stack as several others. They seem simple and good. Can't wait to try them!

Marbled Chocolate Brownies

1 bar (4 oz.) bittersweet baking chocolate
½ cup (1 stick) butter
2 tablespoons cocoa powder
1 ¼ cups sugar
¼ teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder

Topping

1 cup semisweet chocolate baking chips
1 cup white chocolate baking chips

Preheat oven to 350 degrees. Line a 9-inch square baking pan with aluminum foil, making sure some of the foil hangs over the sides. Spray the foil with nonstick cooking spray.

Chop the bittersweet chocolate into small pieces. Place the chocolate, butter, and cocoa powder in a microwave-safe bowl. Microwave on HIGH until the chocolate and butter are melted. Stir to combine and set aside.

Place the sugar and salt in a medium bowl. Add the chocolate mixture, stirring to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla. Sift in the flour and baking powder; mix well.

Spread the batter in the prepared baking pan. Bake brownies for 30 minutes. Remove the pan from oven.

Sprinkle the chocolate chips over the brownies. Return brownies to oven for 1 minute. Remove from oven; allow the pan to sit for 1 minute. Lift the brownies out of the pan (using the foil as handles). Spread the chocolate chips over the brownies for a marbled effect. Let cool completely before cutting into bars.

Chocolate Cakes

A mocha butter cream frosting quickly turns these brownies into individual desserts. Mix ½ cup butter or margarine with 1 cup confectioners’ sugar. Flavor with 1-2 teaspoon finely ground instant coffee and 1 teaspoon vanilla. Cut the brownies in half horizontally and sandwich them together with the butter cream filling.

Butterscotch Brownies

Sometimes you just gotta use what you have. In my case, it was butterscotch morsels. It wasn't what I intended but, well, things rarely are. In this case, I'm glad it worked out like it did. This ended up being a wonderful recipe. So yummy!

As usual, I started with a recipe and changed it up. A little more of this and a little less of that and it comes out just right.

One big change is how I melted the butterscotch morsels. I'm a big believer in melting things in the microwave rather than getting out the double boiler. It's just faster and easier. The key is to do 1 minute in the microwave, then stir. Afterwards, do 30 seconds at a time until morsels are completely melted. It's super important to stir after each time. They can be melted and not look like it until you stir it. Really.

So here's my version. Hope you enjoy it.

Butterscotch Brownies

12-oz package butterscotch morsels
1/2 cup butter or margarine
4 eggs
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons salt

Melt butterscotch morsels and butter in microwave. (See instructions above) Do NOT overcook.

Combine eggs and sugar, beating until light and fluffy. I just use a fork to do this but it's okay to get the mixer out if you'd rather.

Whisk together the flour, baking powder and salt. Add slowly to creamed mixture. Stir well. Stir in butterscotch mixture and pecans.

Pour into a greased 15x10x1-inch pan. Bake at 350 degrees for 25 minutes. Cool completely in the pan. Cut into small pieces. Store in airtight container.

Makes about 3 dozen.

Frosted Fudge Brownies

I needed a dessert. Quickly. Something that would appeal to a mostly male population. That meant chocolate. Not enough time for a cake. Brownies. That would be perfect.

I found a recipe that sounded good. That means all the ingredients were present and accounted for. Don't you just hate finding a recipe, getting excited, then realizing you'll have to make a trip to the grocery store or choose something else? Not today. No time.

The original recipe came from The Southern Living Cookbook. I've had this cookbook for more years than I care to admit. It's still my favorite. You can tell. Drops of this and that litter some of the pages. Hey! I never said I wasn't messy.

The only problem with the recipe is that it involved a double boiler. I really didn't want to deal with that. So I did what I do. I used the microwave instead of the double boiler. It worked great so those are the instructions I'm giving you.

Another tip I'll pass on involves sifting. Dont't do it. Yes, the recipe calls for it but a faster way is just to whisk the powdered sugar. It works just as well and with a lot less mess and effort.

Enjoy!

Frosted Fudge Brownies

1 cup shortening
4 (1-oz) squares unsweetened chocolate
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans (optional)
Frosting (recipe follows)

In a microwave bowl, combine shortening and chocolate. Microwave on HIGH for 1 minute. Stir. Microwave for another 30 seconds. Stir. Chocolate should be fully melted. Microwaves vary so you may have to put it back in for another few seconds. Just be careful not to do too much.

Slowly stir the sugar into the chocolate mixture. Microwave on HIGH for 10 seconds. Stir.

Add the eggs and vanilla. Stir thoroughly. Stir in flour and salt, mixing thoroughly. If you choose to add pecans, stir those in now.

Spread batter in a well-greased 13x9x2-inch pan. Be sure to grease the sides of the pan. Bake at 400 degrees for 20 minutes. Cool. Spread with frosting. Cut into squares. Store in refrigerataor.

Yield: about 3 dozen.

Frosting

2 (1-oz) squares unsweetened chocolate
3 tablespoons boiling wataer
1 tablespoon butter or margarine
3 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1 egg

Combine chocolate and boiling water, stirring until chocolate melts. Blend in butter. Using a mixer, slowly add the powdered sugar and vanilla. Add the egg and beat until blended.

Yield: Enough for 3 dozen brownies

Marbled Brownies

Everyone needs a chocolate fix every now and then. Some folks need it more often than others. That would be my mother, who doesn't eat many "sweets" but loves chocolate. This recipe is perfect. It also came from her. I don't remember exactly when but probably around the time I left her kitchen for my own. It's easy (always a good thing) and is dressy enough to serve anywhere.

Marbled Brownies

1 package Duncan Hines Family Size Brownie Mix
2 packages (3 oz. each) cream cheese (softened)
1/3 cup sugar
2 tablespoons flour
5 tablespoons butter (softened)
5 eggs
3/4 teaspoon vanilla

Cream Cheese Mixture: Beat the cream cheese and butter together with your mixer. Add the sugar, two eggs, flour and vanilla. Beat until it's smooth. Set aside.

Brownie Batter: Empty the brownie mix and chocolate flavor packet into a bowl. Add 2 tablespoons water and three eggs. Mix by hand until thoroughly blended.

Pour half the brownie batter into a greased 13 x 9 inch pan. Pour all the cream cheese mixture over the brownie layer. Spoon the remaining brownie batter here and there over the cream cheese batter. Move a knife through the batter in wide curves to create a swirl design.

Bake at 350 degrees for 35 to 40 minutes or until done. Cool before you frost it.

Easy Chocolate Frosting

3 tablespoons butter
2 tablespoons cocoa powder
1 1/2 cups confectioners sugar
2 tablespoons milk
1 teaspoon vanilla

Melt the butter in a medium saucepan. Stir in the cocoa until it is blended thoroughly. Add the confectioners sugar, milk and vanilla. Stir until it's smooth. Add more milk, if necessary. until the consistency becomes easy to spread.

Frost brownies. Let them sit until the frosting is firm. Then cut into serving size pieces.

Blonde Brownies

Southerner folks, of which Bouffant Blonde is one, always seem to gather around food. We celebrate with food. We visit with food. We mourn with food. We love to eat. No doubt about that. But it is so much more. Food is our connection.

We're good at it too. Raised up to take a covered dish anywhere and everywhere the situation might arise. Dinner (lunch to folks in other parts of the country) means a table laden with food. Any spots are not acceptable. If the table is not groaning ( a Southern expression) then the hostess really hasn't done her guests right.

Food is always a reason to visit with each other. Family reunions are built around food. It's a wonderful excuse to gather together and catch up on the news while eating. No excuses needed for overindulging. It's expected.

Southerners are also known for providing food when someone has a need. It gives us something to do. Casseroles and platters and desserts arrive along with a new baby's homecoming. The same is true when the sick leave their hospital rooms for the comforts of home.

And we're really known for how we feed the grieving. It's as if we believe we can somehow ease their pain by inundating them with food. We take food as soon as we learn that someone has died. We feed the family "officially" either before or after the funeral. We use food as comfort. It speaks words we can't seem to otherwise convey -- "We care," We're here for you," "We hurt with you."

The following recipe is suitable for most any occasion. It is not an original recipe. I was at a show (sometimes it seems that I'm always at a show) and the booth next to me was selling cookbooks for their organization. This was a smart group of women. They baked several of the items, packaged said items for individual sale, then opened the cookbooks to the items. I bought a cookbook because of this recipe. My mama bought a cookbook because of this recipe.

Of course, being a woman and being Southern, I had to alter it slightly. I'm sure the lady who submitted it did the same. It wasn't original to her either. This is my version. I hope you enjoy it!

Blonde Brownies

1 box Betty Crocker Butter Pecan cake mix
1 stick melted margarine
1 egg, beaten
1 (8-oz) pkg. cream cheese
1 stick melted margarine
1 box powdered sugar
2 eggs
3/4 finely chopped pecans

Grease and flour a metal 9 x 13 pan.

Mix 1 stick margarine, the beaten egg and the cake mix together with your mixer. Press into the pan. I use the back of a spoon to press it down. It doesn't seem to stick as much as it does with a plastic spatula.

Next mix the cream cheese, two eggs, the second stick of margarine and the powdered sugar. I always use a clean mixer bowl for this. I know it's tempting to reuse the same one. It might be fine. I don't know. I just have visions of crust in my cream filling. I pour this mixure over the crust layer. Top it with 3/4 cups finely chopped pecans.

Bake it for 55 minutes in a 300 degree oven. All ovens vary so keep a watch on it. When it starts browning and pulling away from the edges, it's done.

Let is cool for an hour or so. It's so much easier to cut when it's cool. Then cut it into little squares. Place the pieces on a pretty platter. Reserve a few extra just for you. Shhh...if you don't tell, nobody will ever know.