Cut into squares.
Baking in a disposable pan creates brownies with soft edges. If you prefer brownies with chewy edges, use a 13×9×2-inch metal baking pan instead and bake for 30 minutes. Finish these brownies with toasted pistachios, toasted flaked coconut, or untoasted coconut—or go all out and top with all three. Makes 1½ dozen
BrowniesNonstick vegetable oil spray
⅔ cup unbleached all purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 ounces bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
10 tablespoons (1¼ sticks) unsalted butter, cut into 10 pieces
1¼ cups sugar
2 teaspoons vanilla extract
3 large eggs
Frosting
1 8-ounce package Philadelphia-brand cream cheese, room temperature
⅔ cup powdered sugar
2 tablespoons (¼ stick) unsalted butter, room temperature
1½ teaspoons finely grated orange peel
½ cup toasted unsalted natural pistachios, toasted sweetened flaked coconut, or untoasted sweetened flaked coconut
BROWNIES: Position rack in center of oven; preheat to 325°F. Spray 13×9×2-inch disposable aluminum baking pan with nonstick spray. Press 18×12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on both long sides. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs, into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend. Pour batter into prepared pan.
Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.
FROSTING: Using electric mixer, beat cream cheese, powdered sugar, butter, and orange peel in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Using foil as aid, lift brownies from pan. Cut into squares; serve cold or at room temperature.
Who can resist the combination of chocolate and peanut butter? You can finish the brownies with a sprinkling of chopped salted peanuts, if you like.
Makes 2 dozen
BrowniesNonstick vegetable oil spray
5 ounces unsweetened chocolate, coarsely chopped
4 ounces bittersweet or semisweet chocolate, coarsely chopped
½ cup (1 stick) unsalted butter, cut into 8 pieces
1½ cups sugar
4 large eggs
1 teaspoon vanilla extract
½ cup unbleached all purpose flour
¼ teaspoon salt
Frosting
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
3 tablespoons unsalted butter, room temperature
⅔ cup powdered sugar
1 teaspoon vanilla extract
BROWNIES: Preheat oven to 350°F. Line 13×9×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang on both long sides. Spray foil with nonstick spray. Combine unsweetened chocolate, bittersweet chocolate, and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla in large bowl at high speed until mixture is thick and pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer pan to rack; cool 15 minutes. Using metal spatula, press down brownie edges to level top. Cool completely in pan.
FROSTING: Place peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add sugar and vanilla and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift brownies from pan. Cut into squares.
DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.
Berries and chocolate are natural partners. In this variation on that theme, chocolate brownies are sprinkled with fresh raspberries just before baking, then drizzled with a chocolate glaze that contains just a hint of raspberry brandy.
Makes 1½ dozen
BrowniesNonstick vegetable oil spray
1 cup (2 sticks) unsalted butter, room temperature
1¼ cups sugar
½ cup (packed) golden brown sugar
4 large eggs
½ cup natural unsweetened cocoa powder
1 tablespoon framboise (clear raspberry brandy) or brandy
1 teaspoon vanilla extract
¼ teaspoon salt
1¼ cups unbleached all purpose flour
1½-pint container raspberries
Glaze
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons framboise (clear raspberry brandy) or brandy
2 teaspoons hot waterPowdered sugar
BROWNIES: Preheat oven to 325°F. Spray 13×9×2-inch metal baking pan with nonstick spray. Beat butter and both sugars in large bowl until fluffy. Add eggs 1 at a time, beating to blend after each addition. Stir in cocoa, framboise, vanilla, and salt. Add flour; stir just to blend. Pour batter into prepared pan. Sprinkle raspberries evenly over batter. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.
GLAZE: Stir chocolate, framboise, and 2 teaspoons hot water in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly.
Cut brownies into 18 bars. Sift powdered sugar lightly over brownies. Dip fork into glaze and drizzle glaze decoratively over brownies. Let stand until glaze sets, about 30 minutes.
DO AHEAD: Can be made 8 hours ahead. Cover; store at room temperature.
Transfer brownies to plate and serve.
This white chocolate brownie was inspired by crepes suzette, a classic French dessert that consists of crepes warmed in a buttery orange sauce, then soaked in orange liqueur and flambéed. This slightly less dramatic (but equally delicious) version features brownies flavored with orange liqueur, dried apricots, lemon and orange peel, and ginger. The finishing touch? An orange-flavored glaze. Makes about 2 dozen
Brownies
½ cup finely chopped dried apricots
2 tablespoons Grand Marnier or other orange liqueur