Four-Way Brownies

If you recall, I recently made a brownie selection in lieu  of a groom's cake for a wedding. I already shared the gluten-free version so today I am sharing the other four. You may be wondering why all four at once? Well, because to make life simpler, I started with my go-to brownie recipe. My former boss in Ukraine gave it to me as part of a recipe collection for our wedding.  Thanks, Trish! Next I scoured the internet to find what deliciousness I would add on top to create the individual flavors. This made the process so much easier than had  all the bases been different. For tips on cutting and the flourless recipe, refer to the previous blog: "Melt In Your Mouth Decadence". Let's get started.

"Best Ever Brownies"

Preheat oven to 350 degrees. If using dark or glass pans, drop temperature to 325.

Grease a 9" x 13" pan.

Melt:

1 C butter

Mix in:

2 C sugar

2 t vanilla

Add:

4 eggs, one at a time

Add:

3/4 C (60 g) unsweetened cocoa

1 C flour

1/4 t salt

Pour batter into pan and bake for 30-35 minutes.

Cool completely for any of the following additions.

Fudge Brownies

Ganache

Melt:

1/2 C unsalted butter

200 g semi-sweet chocolate chips

Pour over cooled brownies. Chill.

Embellishments

Spread wax paper on a cookie sheet.

Melt:

1/2 C Ghirardelli dark chocolate melting wafers

Using a piping bag with a fine tip or just the corner cut off, pipe hearts, swirls, or whatever suits the occasion onto the wax paper.  Make one for each brownie.

Once the ganache is cooled and brownies have been cut, lay a piece of piped chocolate onto each brownie.

Fancy Peanut Butter Brownies

Frosting

With a mixer, beat until fluffy:

1/2 C unsalted butter

3/4 C creamy peanut butter

Add:

2 1/4 C powdered sugar

2 T milk

1 t vanilla

Spread on completely cooled brownies, then refrigerate.

Embellishments

Chop:

1/2 C honey roasted peanuts

Sprinkle on top of the peanut butter layer

Melt:

1/4 C semi-sweet chocolate chips

Drizzle over the nut layer.

Refrigerate. 

(Original recipe from Chef Savvy)

German Chocolate Brownies

Topping

Toast:

1 1/2 C chopped pecans

In a medium saucepan, whisk over medium low heat:

4 egg yolks 

1 C sugar

1/4 t salt

Once combined, stir  in:

1/2 C unsalted butter 

When butter is melted, gradually whisk in:

1 C heavy cream

1 t vanilla

Continue cooking, stirring constantly for about 5-6 minutes, until mixture comes to a boil, begins to thicken, and reaches 180 degrees.

Remove from heat and add the toasted pecans and:

2 C unsweetened coconut flakes

Spread on brownies and chill until completely cooled.

Embellishment

Melt:

1/4 C semi-sweet chocolate chips

Drizzle over coconut-pecan topping. Refrigerate.

(Original recipe from oldsaltfarm.com)

Classic Mint Brownies

Mint Layer

Using a mixer, whip together:

1/2 C unsalted butter, softened

2 C powdered sugar

2 T milk

1 1/4 t peppermint extract

1 drop green food coloring (optional)

Spread over cooled brownies and chill.

Ganache

Melt:

1/2 C unsalted butter

200 g semi-sweet chocolate chips

When the mint layer is firm, spread the ganache over all of it. Chill.

Embellishment

Melt:

1/2 C Ghirardelli White Melting Chocolate

Add a drop of green food coloring. 

Spread wax paper on a baking sheet. Using a leaf tip on a piping bag, pipe leaves. Once dry, decorate the top of brownies with one leaf each.

(Original recipe from sallysbakingaddiction.com)