Baked Chicago's Simply Decadent Brownies Cookbook

Baked Chicago's Simply Decadent Brownies Cookbook

Harvey Morris

Language: English

Pages: 70

ISBN: 0615727425

Format: PDF / Kindle (mobi) / ePub


People love eating brownies. And you're going to love making them with Baked Chicago's Simply Decadent Brownies Cookbook as your guide. Author Harvey Morris shares tried and true - yet unusually decadent - brownie recipes that will turn on the taste buds of your family and friends. These recipes are easy to follow and simple to execute, with each recipe fitting on a single page and without creating a sink full of dirty pots and pans!
 
Your guests will literally squeal with delight when you serve them the Bacon & Salted Caramel Brownies or the Marshmallow Pretzel Crunch Brownies. Your family will beg you to make the Deconstructed S'Mores Brownies or Chipotle Chocolate Brownies for Sunday dinner. And when your significant other tastes the Dark Chocolate & Raspberry Liqueur Brownies, well let's just say you'll be calling the shots.
 
Filled with rich, colorful photographs and invaluable tips (aka Brownie Points), Baked Chicago's Simply Decadent Brownies Cookbook is a collection of deliciously simple recipes that every home cook will turn to again and again.
 
Featured Recipe: Bourbon, Bacon & Pecan Brownies
 
Ingredients
  • 6 slices of bacon
  • 2 c all-purpose flour
  • 1 t salt
  • 10 oz dark chocolate, chopped
  • 1/2 c pecans, chopped
  • 2 T unsweetened cocoa powder
  • 1/2 c butter
  • 4 eggs
  • 1 c granulated sugar
  • 1/2 c dark brown sugar
  • 3 T bourbon

Directions
    
In medium skillet, cook the bacon until crispy. Reserve 1/4 cup of the bacon fat and set aside. Let bacon cool and chop roughly. Set aside.
 
Preheat oven to 350° F.  Lightly grease bottom of a 9x9-inch baking pan with butter or shortening.
 
In medium bowl, mix together flour, cocoa powder and salt. Set aside.
 
In large heatproof bowl set on top of small saucepan of simmering water, melt dark chocolate and butter. Stir constantly, until smooth. Remove from heat and cool slightly.
 
With electric mixer on medium-low speed, beat eggs, granulated sugar, and brown sugar until frothy (about 1 minute). Beat in melted chocolate mixture, bourbon and reserved bacon fat. Fold in flour mixture and pecans, just until combined.
 
Spread the batter in the prepared baking pan. Sprinkle bacon on top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

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Lightly dust with powdered sugar and cut into 4 rows by 4 rows to make 16 brownies. GINGERBREAD BROWNIES 1/4 c butter 2 eggs 1 1/2 c all-purpose flour 1/2 t baking soda 1/4 c unsweetened cocoa powder 1 c granulated sugar 1/2 c dark chocolate chunks 1 t ground cinnamon 1 t ground ginger 1/2 t ground cloves 1/3 c molasses confectioners’ sugar for dusting Preheat oven to 350° F. Lightly grease bottom of a 13×9-inch baking pan with butter or shortening. In large mixing bowl,

or until a toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies. If you don’t have instant espresso powder, substitute instant coffee powder – preferably a dark roast. CHIPOTLE-CHOCOLATE BROWNIES 8 oz dark chocolate, chopped 1 c butter 2 c all-purpose flour 1/4 c unsweetened cocoa powder 2 1/2 c granulated sugar 1 1/2 t ground cinnamon 1 t ground chipotle powder 6 eggs 2 t vanilla 1 T instant

until a toothpick inserted in the center comes out nearly clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies. STOUT-GLAZED BROWNIES 1 c stout 3/4 c all-purpose flour 1 c plus 2 T butter, divided 1 1/2 c granulated sugar 3 eggs 1 t vanilla 12 oz plus 4 oz dark chocolate, chopped, divided 1 1/4 t and 1/4 t salt, divided Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening. In medium saucepan, bring

pan with butter or shortening. In medium bowl, combine flour, sugar, baking soda and salt. Set aside. In medium saucepan, combine water, butter and cocoa powder. Bring mixture to a boil, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add in eggs, buttermilk and vanilla. Beat for 1 minute. Spread batter in the prepared baking pan. Bake for 35 minutes, or until toothpick inserted in center comes out

pan with butter or shortening. In medium bowl, combine flour, sugar, baking soda and salt. Set aside. In medium saucepan, combine water, butter and cocoa powder. Bring mixture to a boil, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add in eggs, buttermilk and vanilla. Beat for 1 minute. Spread batter in the prepared baking pan. Bake for 35 minutes, or until toothpick inserted in center comes out

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