How to Make the Best Brownies on the Block

Now you can make ordinary brownies, extraordinary.

 

“What the heck did I just eat and how do I make it!”

It was a lady from Nevada.  She was in our store and she had just had a Caramel Macaroon Brownie, a really good brownie with a swirl of coconut macaroon and topped with salted caramel frosting.

We went a little crazy last week.  We made all kinds of brownies–just kept experimenting.  Mostly, we were taking simple brownie mixes and adding goodies to make them special.

 

How to Make Caramel Macaroon Brownies

These are those great brownies the lady from Nevada was so excited about.  You can make it with our new Caramel Macaroon Brownie Kit but it’s also a technique that you can use to experiment with other mixes or frostings.

Step 1.  Mix up a brownie mix.  Spread the batter in the pan but do not bake it.  We used our Seriously Fudgy Brownies—just add water—but you can use another.  It makes a 9 x 13-inch pan of brownies.

Step 2.  Mix up a contrasting cookie mix.  If you are using our brownie kit, you’ll find a pack of there is a just add water Coconut Macaroon Cookie Mix included.

Step 3.  Put the coconut batter in a plastic bag, snip a 3/8-inch corner off the bag, and squeeze the batter over the brownies as shown in the picture to the right.  Now bake it.

Step 4.  Frost the brownies.  We used the Salted Caramel Frosting that comes with the kit.  We drizzled a powdered sugar icing over the caramel and then drug a spatula through the icing to make a scalloped pattern in the frosting.

 

The Best of the Rest

Raspberry Cheesecake Brownies

Sydney, our all-purpose girl in the store, thinks that the Raspberry Cheesecake Brownies are the best.  You can make these simply by squeezing Cream Cheese Pastry Filling and Raspberry Pastry Filling across the top of a pan of brownies before baking.  If you use much filling, the brownies turn out to be ooey-gooey but that doesn’t seem to bother anyone.

If I wanted them not quite so gooey–say for a dinner party–I would use this recipe for Cheesecake Swirl Brownies then load each slice with ripe raspberries and drizzle it with raspberry sauce.  It’s still a quick and easy dessert.

Chocolate Coated Raspberry Brownies

These are to die for—and yet they are simple to make.

  1. Make a regular batch of brownies.  Put the pan with batter in the refrigerator for about an hour.  That will partially set the batter for the next step.
  2. Spread a thin coat of raspberry pastry filling or raspberry jam over the top of the brownie batter.  The raspberry coating should be less than 1/4 inch thick.  Bake the brownies.
  3. While the brownies are baking, make ganache.  Use this ganache recipe but cut the cream back to 3/4 cup.
  4. After the brownies have cooled and with the ganache at drizzling consistency (you may need to reheat the ganache for a few seconds in the microwave), spread the ganache over the brownies.

After the brownies have cooled, you will have fudgy raspberry brownies in a decadent chocolate topping.  The topping should be firm enough that it is not sticky but soft enough that you can bite it without it crackling apart.  If you make this with good chocolate, they will be outstanding.  This is the chocolate we use.

 

Turtle Brownies

These are easy and very good.

  1. Spread caramel frosting over the brownies.
  2. Sprinkle with pecans or place pecan halves on the brownies.  (A pecan half in the center of each brownie is classy.  To do that, you need to cut the brownies into squares (use a ruler) and then place a pecan on each square.)
  3. Drizzle with chocolate frosting.

 

Chubby Cherry Brownies

This is another easy brownie.  Cut it into shapes, cover it with Chubby Cherry or another cherry filling and drizzle it with chocolate.  Top it with a dollop of whipped cream.

 

Chocolate Lover’s Brownies

Okay, we didn’t do anything fancy with these but they are so loaded with chocolate and so good that we had to include them.  There’s no forgiveness on this one—make sure you are using only very good chocolate and cocoa.

See the recipe for Chocolate Lover’s Brownies

 

Banana Split Brownies

Stack sliced bananas on your brownies, drizzle them with hot fudge sauce, and top them with whipped cream.

 

Magic Valley Brownies

These remind me of German chocolate cake—only different.  You make a topping and put over the batter before you bake the brownies.  The topping is made with sweetened condensed milk, coconut, walnuts, and chocolate chips.  It’s yummy.  Here’s the recipe.

  • 1 14-ounce can of sweetened condensed milk
  • 1 cup of chopped walnuts
  • 1 cup of chocolate chips
  • 1 cup of flaked coconut

Mix these four ingredients together and spoon it over the brownie batter (makes a 9 x13-inch pan).  After baking the brownies, drizzle them with chocolate frosting.

 

Salted Peanut Brownies

Take one cup of salted peanuts and coarsely chop them.  Add the chopped peanuts to the batter.  After baking, drizzle the brownies with chocolate frosting.

To make peanut butter brownies, spread a layer of peanut butter over the brownies but before drizzling with chocolate frosting.

 

Strawberries and Cream Brownies

Load your brownies with sliced strawberries, drizzle on some Bavarian cream (optional), and top it all with whipped cream.

If you like, you can make flavored whipped cream.  Strawberry Cheesecake Whipped Cream and Orange Cloud Whipped Cream are two good choices.

See how to make flavored whipped cream.

 

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