Champagne Brownies Recipes

CHAMPAGNE BLONDIES

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in egg and champagne (batter may appear curdled). In another bowl, whisk flour, baking powder and salt; gradually add to butter mixture. Fold in baking chips and, if desired, nuts. , Spread into prepared pan. Bake until edges are brown and center is set (do not overbake), 25-30 minutes. Cool completely in pan on a wire rack. , Combine glaze ingredients; drizzle over blondies. Lifting with parchment, remove blondies from pan. Cut into bars. Store in an airtight container.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

CHAMPAGNE BROWNIES

Steps:

• Preheat oven to 325°F.
• Butter a 9 x 9 baking pan and line with parchment paper.
• Melt the chocolate and butter in a microwave for 1 1/2 to 2 minutes. Stir until smooth.
• Beat the salt, vanilla, eggs and sugar into melted chocolate and throughly incorporate.
• Add flour and mix just until blended.
• Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls from the sides of the bowl (about 2-3 minutes).
• Turn into prepared pan and bake 45-60 minutes or until a toothpick comes out clean.