Cocoa Brownies with Browned Butter and Walnuts

Ingredients

Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

Directions

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Source

Raspberry Cream Cheese Brownies

Ingredients

Brownie Batter

• 1 cup butter, 2 sticks
• 1 cup cocoa powder
• 1 cup sugar
• 1 jar (10 oz.) all-fruit seedless raspberry preserves
• 4 large eggs
• 1 tsp. vanilla extract 0r 1/2 tsp. almond extract
• 1 1/4 cup all purpose flour
• 1/4 tsp. baking soda

Swirl Topping

• 1 package (8 0z.) cream cheese
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp. vanilla extract or 1/4 tsp. almond extract
• 1 cup raspberries
• 1/4 cup sliced almonds, optional

Directions

1. Preheat oven to 325 degrees fahrenheit. Lightly spray 13" by 9" glass baking dish with non stick cooking spray.
2. Prepare Brownie Batter: In 2 t0 3 quart heavy saucepan, melt butter on medium-low. Whisk in cocoa and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves. Whisk in eggs and vanilla until throughly blended.
3. In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended. Pour batter into baking dish and smooth top.
4. Prepare Swirl Topping: With mixer on medium speed, beat cream cheese, sugar, egg, and vanilla until blended. Fold in raspberries.
5. Spoon large dollops of topping over brownie batter, spacing evenly. With knife, swirl topping into batter. Sprinkle with almonds, if using.
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean with a few moist crumb attached.
7. Cool completely in pan on wire rack. Cut into 24 squares.

Source: Good Housekeeping, July 2009, pg. 60.

I made this for the 4th of July for Sunday. My family from Colorado and Massachusetts are here for the holiday. Again the bake time was way longer similar to the Goji Berry Brownies.

Goji Berry Brownies

Ingredients

• 1/2 cup of goji berries
• 2 cups flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup non-dairy milk
• 1/4 cup canola oil
• 3/4 cup apple sauce
• 1 tsp. vanilla
• 1/4 cup chocolate chips

Directions

1. Preheat over to 350 degrees, and grease and flour an 8 x 8 baking dish. In a small bowl, soak goji berries in boiling water for two minutes, then drain. In a large bowl, combine all ingredients and stir until blended.
2. Pour batter into prepared baking dish, and bake about 25 minutes. Remove from oven, allow to cool, and enjoy.

Source

This recipe is from the vegan bakery Sweet Avenue Bake Shop in East Rutherford. I never heard of goji berries so I tried this recipe and made it for Mother's Day also. The batter was very thin and liquid like, I do not know if I did something wrong. I tried one and they are different but good, I do not think my family will like them because they are not very adventurous with food like I am. Also, the link above lead to what goji berries are, they seem very healthy. I wonder what else I can do with them! I got them at Whole Food in Paramus. 

Correction: I made them a second time for Christian's birthday because he loved them. The batter came out how it is supposed to because I used cocoa powder. The cooking time also is never right! Last time it took 50 minutes, it seems like it will be the same thing this time.

November 2009- I gave this recipe to my friend Bethany from Ramapo because she is vegan and she wanted to share a vegan dessert with her family. She said they were very fudgey and they "were a hit!"