50 Brownies

Try dozens of twists on the ultimate crowd-pleasing dessert from Food Network Magazine.

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062211_FNM_CoverV4_070.tif

Photo by: Yunhee Kim

Yunhee Kim

How to bake brownies: 
Preheat the oven to 325 degrees F. Coat a 9-by-13-inch pan (or other pan as noted) with cooking spray. For easy removal, line the pan with foil, leaving an overhang, then coat with more cooking spray.

Add the batter and bake until a toothpick inserted into the center comes out almost clean. Cool on a rack, then cut into squares.

1. Cakey Brownies: Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder, and 1 teaspoon each salt and baking powder in a bowl. Bring 2 sticks butter, 2 1/2 cups brown sugar and 1 cup water to a simmer in a saucepan. Off the heat, whisk in 6 ounces chopped unsweetened chocolate; cool slightly. Whisk in 5 eggs, one at a time, and 2 teaspoons vanilla. Stir in the flour mixture. Spread in the pan; bake 30 to 35 minutes.

2. Hazelnut Brownies: Make Cakey Brownies (No. 1), folding in 1 1/4 cups finely chopped hazelnuts.

3. German Chocolate Brownies: Make Cakey Brownies (No. 1); cool. Top with German chocolate frosting: Cook 1/4 cup sugar and 1 tablespoon water in a saucepan over medium-high heat until amber, 4 minutes. Whisk in 1 cup coconut milk and 1 tablespoon corn syrup; cook, whisking, 4 minutes. Off the heat, whisk in 1/2 stick butter, 1/2 teaspoon vanilla and a pinch of salt; cool. Stir in 1 cup each chopped toasted pecans and shredded coconut, and 1/2 cup chopped chocolate.

4. Black and White Brownies: Make Cakey Brownies (No. 1); cool. Top with cream cheese frosting: Beat 8 ounces cream cheese, 1/2 stick butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla.

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062211_FNM_MochaccinoBrownies_203.tif

Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

Photo by: Yunhee Kim

Yunhee Kim

5. Mocha Brownies: Make Cakey Brownies (No. 1); cool. Top with mocha frosting: Dissolve 1 teaspoon instant espresso in 1 tablespoon water; beat with 1 stick butter and 1 1/4 cups confectioners' sugar. Sprinkle with shaved chocolate.

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062211_FNM_RedVelvetV1_112.tif

Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

Photo by: Yunhee Kim

Yunhee Kim

6. Red Velvet Brownies: Whisk 1 cup flour, 3 tablespoons cocoa powder and 1/2 teaspoon each salt and baking powder in a bowl. Bring 1 1/2 cups dark brown sugar, 1 stick butter and 2/3 cup water to a simmer in a saucepan. Off the heat, whisk in 2 ounces chopped unsweetened chocolate; cool slightly. Whisk in 3 eggs, one at a time, 1 1/2 teaspoons vanilla and 2 teaspoons red food coloring. Stir in the flour mixture. Spread in the pan; bake 20 to 25 minutes, then cool. Top with cream cheese frosting (No. 4).

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062211_FNM_SpreadV3_051.tif

Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

Photo by: Yunhee Kim

Yunhee Kim

7. Diner Brownies: Make Cakey Brownies (No. 1). Top with chocolate frosting: Beat 1 stick butter, 1 1/4 cups confectioners' sugar, 3 tablespoons cocoa powder, 2 tablespoons milk and 1/2 teaspoon vanilla.

8. Black Forest Brownies: Make Cakey Brownies (No. 1), folding in 1/2 cup each sour cherry preserves and chopped maraschino cherries.

9. Brownie Surprise Bites: Line two 24-cup mini-muffin pans with paper liners. Make half of the recipe for Cakey Brownies (No. 1), using only 2 eggs; divide among the liners. Bury mint chocolates or berries in the batter. Bake 15 to 17 minutes.

10. 30-Second Brownies: Stir 1 tablespoon each cocoa powder, flour, brown sugar, water and vegetable oil and a pinch of salt in each mug. Microwave 30 seconds.

11. Fudgy Brownies: Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar; cool slightly. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt. Spread in the pan; bake 45 minutes.

12. Walnut Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup chopped walnuts.

062211_FNM_SpreadV3_051.tif

062211_FNM_SpreadV3_051.tif

Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

Photo by: Yunhee Kim

Yunhee Kim

13. Minty Brownies: Make Fudgy Brownies (No. 11), using only 1 1/2 cups chocolate chips. Fold 1 cup mint chips into the batter. Dust with confectioners' sugar before serving.

14. Milk Chocolate Brownies: Make Fudgy Brownies (No. 11), replacing the semisweet chocolate chips with milk chocolate chips and using only 1/2 cup each brown sugar and granulated sugar.

15. Malted Brownies: Make Fudgy Brownies (No. 11), replacing the semisweet chocolate chips with milk chocolate chips, using only 1/2 cup each brown sugar and granulated sugar, and adding 1/2 cup chocolate malted milk powder with the flour. Top with chopped malted milk balls before baking.

16. Cheesecake Brownies: Make Fudgy Brownie batter (No. 11); spread in the pan. Beat 8 ounces cream cheese, 1/2 cup sugar, 1 egg and 1 teaspoon vanilla. Swirl into the brownie batter. Bake 55 minutes.

17. Peanut Butter Brownies: Make Fudgy Brownie batter (No. 11), folding in 1 cup chopped peanuts. Spread in the pan; swirl in 1/2 cup creamy peanut butter before baking.

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062211_FNM_TropicalBrownies_197.tif

Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

Photo by: Yunhee Kim

Yunhee Kim

18. Tropical Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup chopped macadamia nuts. Top with vanilla frosting: Beat 1 stick butter, 2 tablespoons milk, 1 teaspoon vanilla and 1 1/4 cups confectioners' sugar. Chill, then top the brownies with toasted shaved coconut.

19. Cherry-Almond Brownies: Soak 1 cup dried cherries in 2 tablespoons amaretto. Make Fudgy Brownies (No. 11), folding in the cherries and 1 cup slivered almonds.

20. Raspberry Brownies: Make Fudgy Brownies (No. 11), adding 2 tablespoons raspberry liqueur with the vanilla. Top evenly with raspberries before baking.

21. Mexican Brownies: Make Fudgy Brownies (No. 11), folding in 1 tablespoon toasted sesame seeds, 1/2 teaspoon ancho chile powder and 1/4 teaspoon cinnamon.

22. Rocky Road Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup each chopped walnuts and chocolate chips; bake. Top with 3 cups mini marshmallows while still hot; broil until toasted.

23. Coconut Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup each toasted coconut and sliced almonds.

24. Pretzel Brownies: Make Fudgy Brownies (No. 11), lining the pan with thin pretzel sticks before adding the batter.

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Blondies (No. 27) and S'mores Brownies (No. 25)

Photo by: Yunhee Kim

Yunhee Kim

Blondies (No. 27) and S'mores Brownies (No. 25)

25. S'mores Brownies: Make Fudgy Brownies (No. 11), lining the pan with a layer of graham crackers before adding the batter. Bake 35 minutes; top with mini marshmallows and mini chocolate chips and bake 10 more minutes.

26. Brownie Rolls: Make Fudgy Brownies (No. 11); cool and cut into squares. Roll out each brownie into a thin square between pieces of plastic wrap. Remove the plastic, spread with marshmallow cream and roll into a log.

27. Blondies: Whisk 1 stick melted butter and 2 cups dark 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. Fold in 3/4 cup chocolate chips and 1/2 cup chopped walnuts. Bake 45 minutes.

28. Salted Blondies: Make Blondies (No. 27); sprinkle with flaky sea salt before baking.

29. Swirled Blondies: Make Blondie batter (No. 27), using only 1 1/2 cups brown sugar and omitting the chocolate chips and walnuts. Spread in the pan. Swirl in 1/4 cup chocolate syrup before baking.

30. Ginger-Cashew Blondies: Make Blondies (No. 27), omitting the chocolate chips and walnuts and folding in 1/2 cup each cinnamon chips, finely chopped crystallized ginger and chopped cashews.

31. Butterscotch Blondies: Make Blondies (No 27), replacing 1/2 cup of the flour with 1 cup quick-cooking oats and the chocolate chips with butterscotch chips; omit the nuts.

32. White Chocolate Blondies: Make Blondies (No. 27), replacing the chocolate chips with white chocolate chips and the walnuts with chopped macadamia nuts.

33. White Chocolate–Nut Bars: Melt 8 ounces chopped white chocolate and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 2/3 cup light brown sugar; cool slightly. Whisk in 5 eggs, 1 1/3 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Spread in the pan; top with chopped pecans. Bake 25 to 30 minutes.

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062211_FNM_MarbleBrownies_190.tif

Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

Photo by: Yunhee Kim

Yunhee Kim

34. Marble Brownies: Make Fudgy Brownie batter(No. 11); pour into the pan. Make half of the recipe for Blondies (No. 27) and dollop over the brownie batter; swirl with a knife and bake.

35. Blondie Candy Pie: Make Blondies (No. 27) in a 10-inch deep-dish pie plate. Bake 25 minutes, then top with 1/2 cup each white chocolate chips, Reese's Pieces, M&M's and chopped Oreos. Bake 15 more minutes.

36. PB&J Bars: Make Blondie batter (No. 27), omitting the chocolate chips and replacing the walnuts with chopped peanuts. Spread in the pan; dollop with 1/2 cup grape jelly and swirl. Bake 50 minutes.

37. Flourless Fudgy Brownies: Beat 2 eggs and 1 cup each almond butter and agave nectar until smooth, then beat in 1/3 cup cocoa powder and 1/2 teaspoon each baking soda, vanilla and salt. Fold in 1/2 cup chocolate chips. Spread in a 9-inch-square pan and bake at 375 degrees F, 35 minutes.

38. Flourless Cakey Brownies: Beat 8 ounces melted semisweet chocolate, 2 eggs, 1/2 cup sugar, 1 tablespoon each cocoa powder and brewed coffee, 3 tablespoons cornstarch and 1/4 teaspoon each salt and vanilla. Bake in an 8-inch-square pan at 350 degrees F, 40 minutes.

39. Butterless Brownies: Soak 3/4 cup prunes in 1/4 cup warm apple juice, 30 minutes; puree with 1/2 cup water. Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder and 1 teaspoon each salt and baking powder in a bowl. Simmer 2 1/2 cups brown sugar and 1/2 cup water in a saucepan. Off the heat, whisk in 6 ounces chopped bittersweet chocolate; cool slightly. Whisk in the prune puree and 4 eggs, one at a time; stir in the flour mixture. Spread in the pan and bake 35 to 40 minutes.

40. Low-Fat Brownies: Whisk 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon salt and 1/2 teaspoon baking soda in a bowl. Bring 2 cups dark brown sugar, 1/2 stick butter, 3 tablespoons brewed coffee and 3/4 cup water to a simmer in a saucepan. Off the heat, whisk in 8 ounces chopped semisweet chocolate; cool slightly. Whisk in 3 eggs and 1 tablespoon vanilla. Stir in the flour mixture. Spread in the pan; bake 35 to 40 minutes.

41. Carob Brownies: 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 1/2 cup maple syrup, 1/3 cup vegetable oil, 1/4 cup apple juice and 1/2 teaspoon vanilla; stir in the flour mixture. Spread in the pan and bake 25 to 30 minutes.

42. Giftable Brownie Mix: Mix 1 cup flour, 3/4 cup each light brown sugar and granulated sugar, 1 cup chocolate chips, 1/2 cup cocoa powder and 1/2 teaspoon salt in an airtight container. (To bake, whisk with 2 sticks melted butter, 1/4 cup hot water, 2 eggs and 1 teaspoon vanilla. Bake in a 9-inch-square pan at 350 degrees F, 40 minutes.)

43. Brownie Thins: Pulse 1 1/4 cups flour, 1/2 cup Dutch-process cocoa powder, 2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon each baking soda and salt, and 1 1/2 sticks butter in a food processor until combined. Pat into a disk between pieces of parchment; chill 10 minutes. Roll out to 1/4 inch thick and remove the parchment; cut into small squares. Transfer to baking sheets; chill 10 minutes. Bake at 325 degrees F, 10 minutes.

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062211_FNM_FudgyToffeeV2_176.tif

Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

Photo by: Yunhee Kim

Yunhee Kim

44. Toffee Brownies: Make Fudgy Brownies (No. 11), folding 1/2 cup toffee bits into the batter. Top with 1/4 cup toffee bits before baking.

45. Triple Chocolate Sundaes: Make Fudgy Brownie batter (No. 11); spread in the pan, sprinkle with chocolate chips and bake. Serve topped with chocolate ice cream and hot fudge.

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YHK_101711_FNM_BrowniePopsV4_065.tif

Food Stylist: Maggie Ruggiero Prop Stylist: Michelle Wong

Photo by: Yunhee Kim

Yunhee Kim

46. Brownie Pops: Cut brownies into small squares; skewer with lollipop sticks. Melt 1 cup chopped semisweet chocolate with 4 teaspoons shortening. Dip the brownies in the melted chocolate; top with chocolate sprinkles. Place on parchment paper to set.

47. Brownie Petits Fours: Cut brownies into 1-inch squares. Spread half of the squares with jam; sandwich with the rest. Place on a rack set on a rimmed baking sheet. Pour melted white chocolate over the sandwiches; decorate with sprinkles. Let set.

48. Brownie Ice Cream Bars: Slice brownies in half horizontally. Spread one half with raspberry jam and the other with softened mint ice cream. Press together and freeze until firm.

49. Bananas Foster Brownies: Melt 2 tablespoons butter and 1/4 cup light brown sugar in a skillet, stirring. Add 3 sliced bananas; cook until golden. Add 1/4 cup light rum and 1 tablespoon banana liqueur. Off the heat, ignite with a match and let the flame burn off. Spoon over brownies; top with vanilla ice cream.

50. Frozen Brownie Mud Pie: Press 1 1/4 cups crumbled brownies into a pie plate; freeze. Fill with softened coffee ice cream and top with toffee bits; freeze. Top with whipped cream and hot fudge.

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