July 1, 2013

Raspberry Brownies

Posted by HI Cookery under 07 July | Tags: , , , |
Leave a Comment 

Raspberry Brownies

Raspberry Brownies

July: National Berry Month

Add some razzle dazzle to boring basic brownies with raspberry jam and chocolate ganache! These brownies are rich and fudgy and have become one of our favorite indulgences! We typically have them with a side of fresh raspberries to balance the sweetness with a tart taste. Raspberry brownies are a delicious decadent dessert to bake/eat/serve during National Berry Month.

Recipe

(Adapted from Kraft Foods)

For the brownies

  • 4 ounces/squares of unsweetened baking chocolated\ (we used Baker’s brand)
  • ¾ cup (1½ sticks) butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour

Directions

In a microwave-safe bowl, melt the chocolate with the butter. Stir until smooth. Let stand for five minutes to cool slightly. Mix in the sugar. Beat in the eggs. Add the vanilla.

Raspberry Brownies

Stir in the flour to make a smooth brownie batter. Line a 9×13-inch baking pan with foil, leaving some overhang on the sides. Mist with cooking spray. Spread the brownie batter in the pan. Bake in a preheated oven at 350 degrees F for 30-35 minutes. Remove from the oven and cool completely before topping it with raspberry jam and chocolate ganache.

Raspberry Brownies

For the topping

  • ¼ cup seedless raspberry jam
  • 6 ounces/squares semi-sweet baking chocolate (we used Baker’s brand)
  • ¾ cup heavy whipping cream

Directions

Stir the raspberry jam until smooth. Spread over the top of the cooled brownies. In a separate microwave-safe bowl, combine the chocolate with whipping cream. Melt in the microwave for two minutes. Stir until smooth and well blended.

Raspberry Brownies

Carefully spread over the raspberry jam mixture. Chill the brownies in the refrigerator for at least an hour to allow the ganache to set. Remove from the refrigerator and lift the brownies from the pan with the foil handles.  Slice into small squares (approximately 32 pieces).

Raspberry Brownies

Notes

  • Wipe the blade of the knife after slicing each time to make clean cuts through the frosted brownies.
  • Because this is a very rich dessert, smaller servings with fresh fruits/raspberries are recommended.
  • Search our blog for other recipes containing raspberries, blueberries, strawberries and blackberries.
 

March 17, 2012

Guinness Brownies

Posted by HI Cookery under 03 March | Tags: , , , , , , , , , |
1 Comment 

Guinness Brownies

Guinness Brownies

March 17: Feast Day of St. Patrick

Slainte! St. Patrick’s Day is a time to celebrate Highlander’s heritage. He has traced his ancestry to the Ulster-Scots (Scots-Irish). Today is also a time to eat brownies boozed up with beer from Dublin, Ireland—Guinness. The dry Irish stout, mixed with a “trinity” of chocolate (unsweetened, semi-sweet and white),  makes this dessert dense and delicious! Shake some shamrock sprinkles on top for an edible emerald color contrast. Get into the “spirit” of St. Patrick’s Day and indulge in Guinness brownies.

Recipe

(Adapted from Detroit News)

Ingredients

  • 1 cup flour
  • ¾ cup unsweetened/baking cocoa powder (we used Nestle Toll House brand)
  • ¼ teaspoon salt
  • 8 ounces (8 squares) of unsweetened chocolate (we used Baker’s brand)
  • ¾ cup white chocolate chips (we used Nestle Toll House brand premiere white morsels)
  • 6 tablespoons butter (we used Kerrygold brand Irish unsalted butter)
  • 1 cup sugar (we lessened the amount to ¾ cup)
  • 4 eggs, room temperature
  • 1 ¼ cup Guinness beer, room temperature
  • 1 cup semi-sweet chocolate chips (we used Ghirardelli brand)
  • candy shamrock sprinkles (optional)

Directions

Line a 9×13-inch baking pan with foil. Mist with cooking spray. In a bowl, combine the flour, cocoa powder and salt. Set aside. Melt together the unsweetened chocolate squares, white chocolate chips and butter. 

Guinness Brownies

Stir until smooth. Beat the eggs. Add the sugar. Mix in the melted chocolate. 

Guinness Brownies

Gradually add the flour-cocoa mixture. Stir in the Guinness beer and blend well. The batter will be thin. Pour the batter into the prepared pan. Spread evenly with a spatula.

Guinness Beer

Sprinkle with chocolate chips. Bake in a preheated oven at 375 degrees F for 25-30 minutes. Remove from the oven. Cool completely. Slice with a plastic knife. While the brownies are still warm, sprinkle candy shamrocks (optional). Yield: 24 square brownies.

Guinness Brownies

Notes 

  • The background in the final food photo above features Highlander’s family tartan, a plaid with green, blue and white colors.
  • Instead of the shamrock sprinkles, dust the Guinness brownies with powdered sugar before serving.
  • Search our blog for more brownie and Irish-inspired recipes.

 

February 11, 2012

Peppermint Patty Brownies

Posted by HI Cookery under 02 February | Tags: , , , , , , |
Leave a Comment 

Peppermint Patty Brownies with

White Chocolate Mint Drizzles

 Peppermint Patty Brownies

February 11: Peppermint Patty Day

We had some Peppermint Patty (round chocolate-covered mints) in a candy dish leftover from a holiday event. So we decided to bake them into brownies. We enhanced this simple recipe by flavoring melted white chocolate with mint and drizzling it over the brownies. The drizzles reinforce the minty taste as well as add a decorative touch to these sweet treats. Prepare Peppermint Patty Brownies with White Chocolate Mint Drizzles—they are perfect for observing Peppermint Patty Day!

Recipe

(Adapted from Real Simple)

Ingredients

  • 1 box brownie mix, family size (19 ounces, 9×13 inches) [we used Duncan Hines brand dark chocolate fudge flavor)
  • 1 package Peppermint Patty candies (we used York brand)
  • 2 squares (1 ounce each) white chocolate (we used Baker’s brand)
  • 1/8 teaspoon mint extract

Directions

Unwrap the Peppermint Patty candies and set aside. Line a 10×10-inch square baking pan with foil and grease with cooking spray. Mix the brownie batter with the ingredients according to the package.

Peppermint Patty Brownies

Layer half of the batter on the prepared pan. Place the Peppermint Patty candies on top. Carefully cover with the remaining batter. Bake at 350 degrees for 25 minutes. Remove from the oven. Transfer the brownies in the foil to cool on a wire rack.

Peppermint Patty Brownies

Slice in 36 mini-squares. Separate the brownies and place on a wire rack above another foil-lined cookie sheet.

Peppermint Patty Brownies

Melt the white chocolate. Stir the mint extract into the melted white chocolate. Fill a pastry bag with a small round tip or a plastic zipper top bag with a small cut in the corner with the melted chocolate. Drizzle over the brownies. Let the chocolate cool and set. Place the brownies on a tray and serve. Garnish with fresh mint leaves (optional).

Peppermint Patty Brownies

Notes

  • Use a plastic knife to cut the brownies as they tend to stick on stainless steel knives.
  • Ice the brownies in chocolate frosting before slicing into squares for a sweeter dessert. Then decorate in white chocolate mint drizzles as described above.
  • Search our blog for more brownie recipes.
 

« Previous Page — Next Page »