Brownies, Brownies, Brownies! (Link)

Brownies, Brownies, Brownies!
Shared by anyrose
from Backwoods Home eZine (scroll down)

Bacon Brownies

1/4 pound bacon, cut into 1/4-inch dice
2 tablespoons honey
1/2 cup melted butter
1 cup brown sugar
1/4 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs, lightly beaten
3/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Grease an 8-inch square baking dish.
Fry bacon in a skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until the foaming subsides. Remove the bacon with a slotted spoon to a plate to cool.
Mix melted butter, brown sugar, white sugar, and vanilla extract in a large bowl; mix in eggs.
Sift flour, cocoa powder, and salt together in a bowl; add to the egg mixture. Fold bacon and chocolate chips into the mixture; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow brownies to cool for 20 minutes before cutting into squares.
Serves: 12 (or in SOME people's case, serves 1) ;-)  

Amaretto Brownies

1 1/2 cups chocolate syrup
1 cup all-purpose flour
1 cup white sugar
1/2 cup butter
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt

2 cups confectioners' sugar
1/2 cup butter
1/4 cup amaretto liqueur
3 drops almond extract

1 cup chocolate chips
2 tablespoons butter

Preheat oven to 350 degrees F. Grease a 9x13 baking pan.

Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.

Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.

Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.

Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.

Serves: 24

Peanut Butter Dots (Brownies)

Peanut Butter Dots (Brownies)
From: taxi78cab

1/3 C creamy peanut butter (I used natural and it was fine.)
1/3 C powdered sugar
6 Tbsp unsalted butter
4 oz unsweetened chocolate
3 eggs
1 1/3 C sugar (I used 1 C which was plenty sweet for our taste.)
1 tsp vanilla
3/4 C flour
1/4 tsp salt

Preheat oven to 350. Line a 9” sq baking pan with foil; spray foil with Pam. (Note: I used an 8x8 glass pan, sprayed with Pam but without foil… it was fine. Skip the foil.)

Combine PB and powdered sugar in a small bowl until paste forms; roll into 16 balls of about 1 tsp each. (Note: I put these in the freezer to harden up a bit before trying to push them into the batter. I’d recommend doing that, especially if you have natural PB, which is softer at room temperature than the major brands.)

Microwave butter and chocolate in 30-second increments, stirring after each to distribute the heat. (Don’t skip the stirring! The microwave heats unevenly and you will get burned pockets if you don’t stir.) Allow to cool a bit before adding to the egg mixture. (Temp should be below 120 if you have an instant-read thermometer in order to avoid cooking the eggs.)

Beat eggs in med bowl then add in sugar and beat until frothy. Stir in cooled chocolate mixture and vanilla. In a separate bowl, combine flour and salt and then add to chocolate mixture and stir to combine. Spread in pan, tapping on counter to smooth top.

Place PB balls on top of chocolate mixture, pressing slightly into batter and arranging so that each bar will have 1 ball in center (i.e. 4x4). (This is where it's nice to have slightly firmer PB balls from the freezer. It's really hard to press mooshy, soft PB into the batter.)

Bake 25-30 min or until toothpick inserted 1” from side comes out clean and when inserted in center comes out with a trace of chocolate. (Don’t wait until it comes out completely clean… the brownies are too dry if you do that.) Cool completely on a wire rack. Cut into 16 bars.  

Irish Cream Brownies

Irish Cream Brownies
From: taxi78cab

Brownie Base:
1 box fudge brownie mix
½ C veggie oil
¼ C Irish cream
2 eggs

Frosting:
½ C butter, softened
1-2 C powdered sugar (Original recipe said 2, but I made them with 1 and they were plenty sweet.)
2 Tbsp Irish cream
½ tsp vanilla
2-3 tsp milk


Combine all brownie ingredients. Spread in 13x9 pan. Bake at 350 for 28-30 min. Cool completely.

Beat butter until light and fluffy. Add all remaining frosting ingredients, adding enough milk for the desired consistency. Spread over cooled brownies.
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Pioneer Woman on Good Morning America

Since we've shared a number of her recipes through the MMP, I thought I'd link to her appearance on Good Morning, America. WARNING: The link is to a video that autoplays.

Recipes:
Creamy Rosemary Potatoes (these sound really rich)

Perfect Pot Roast

Homemade Ranch Dressing

Mocha Brownies

Fudgy Brownies

Fudgy Brownies
From: taxi78cab

Ingredients
1 stick (1/2 cup) butter
3 oz (3 squares) Baker’s unsweetened chocolate
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup all-purpose flour

Directions
Preheat oven to 350.

Melt butter and chocolate together. (Recommendation: Put them both into a microwave safe bowl or cup. I like a 4 cup Pyrex measuring cup that I then use as the mixing bowl when I add the rest of the ingredients. Microwave for 30 seconds at a time, stirring after each session. After the first minute, go to 15 seconds at a time. Don’t burn the chocolate! This can also be done in a 2 qt saucepan on the stovetop on low and then use the pan as the mixing bowl. No point in dirtying two bowls!)

Stir in sugar.

Beat eggs in a separate bowl or cup until slightly frothy. Add to chocolate mixture and stir well.

Stir in vanilla.

Add in flour and mix until smooth.

Pour into a greased 8x8 pan.

Bake for ~20 minutes. The edges will pull away from the pan a bit, but don’t let them go until they get dry. The center will still be soft but a toothpick inserted in the middle should come out clean.

Let stand for at least 15 minutes to finish setting up. (You can remove them before this if you can’t stand the wait, but they’ll be really gooey and tend to fall apart before they’ve had a chance to cool a bit.)

Enjoy!

Cheesecake Brownies

Cheesecake brownies
From: Dottygumdrop

Ingredients
Melted butter, to grease
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature

Method
1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Use an electric beater to beat the cream cheese and 75g (1/3 cup) of sugar in a bowl until smooth. Add 1 egg and beat until just combined.

3. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.

4. Whisk the remaining 2 eggs in a small bowl. Add whisked eggs and remaining 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.

5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Peanut Butter Chcolate Brownies

Peanut Butter Chocolate Brownies
From: Dottygumdrop

Ingredients
Melted butter, to grease
150g (6oz) dark or cooking chocolate, coarsely chopped
100g (4oz) butter, chopped
1 cup caster sugar
1/2 cup roasted unsalted peanuts, chopped
1/2 cup all-purpose flour
2 tbsp cocoa powder
2 eggs
3/4 cup crunchy peanut butter, slightly warmed

Method
1. Preheat oven to 160oC (325oF). Brush a 16cm x 26cm (6in x 10in) slab pan with melted butter to grease. Line base and 2 long sides with non-stick baking parchment, allowing sides to overhang.

2. Sift the flour and cocoa powder into a bowl with the sugar and peanuts and combine well.

3. Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (ensure the base of the bowl does not touch the water). Use a metal spoon to stir until the chocolate and butter melt and the mixture is smooth.

4. Add the chocolate mixture and eggs to the dry mix and stir until just combined. Pour into the prepared pan. Spoon dollops of the warmed peanut butter over the brownie mixture and use a round-bladed knife to swirl through.

5. Bake in oven for 35-40 minutes or until crumbs cling to a skewer inserted into the centre. Allow to cool completely before slicing and serving (Yeah, right!!!).

6. Eat until you feel sick!