Cocacolabrownies Recipes

COLA BROWNIES

Steps:

• Heat oven to 350° F. Spray bottom only of 13x9-inch pan with cooking spray.
• In medium bowl, stir brownie mix, oil, egg, cola and buttermilk until well blended. Spread into pan.
• Bake 24 to 28 minutes or until toothpick inserted 2-inches from side comes out clean or almost clean. Cool completely, about 1 hour.
• In medium microwavable bowl, microwave butter on HIGH 45 to 60 seconds, stirring once, until melted; stir in cocoa and cola. Gradually beat in powdered sugar.
• Spread frosting over brownies; sprinkle with pecans. For bars, cut into 6 rows by 4 rows.

COCA COLA BROWNIES

Steps:

• Combine flour and sugar in large bowl.
• Heat butter, cocoa and Coca Cola to boiling point; pour over sugar mixture.
• Mix buttermilk, eggs, baking soda, marshmallows and vanilla and add to mixture. Mix well. Batter will be thin.
• Pour into a greased and floured 9x13-inch pan and bake 30 minutes at 375 degrees F.
• Frosting: Combine margarine, cocoa and Coca-Cola and heat to boiling.
• Pour over sugar.
• Blend with mixer until smooth; add nuts and vanilla.
• Pour over cake while frosting is still hot. Cool and cut into squares.

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

RICH AND GOOEY AVOCADO BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
• Scoop out avocado pulp and place into the bowl of a food processor. Add honey and sugar; blend until smooth. Add eggs and vanilla extract and blend, scraping down the sides of the bowl as needed. Add flour, cocoa powder, baking soda, and salt; pulse until blended.
• Remove the blade from the food processor and scrape down the sides to ensure the batter is completely blended. Stir in chocolate chips.
• Pour brownie mixture into the prepared baking dish and spread evenly using a spoon that has been sprayed with cooking spray.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

COCA COLA BROWNIE CAKE

Steps:

• 1. Combine all ingredients except vanilla extract and Coca cola. Blend at low sleed of mixer, and thenbeat 2 minutes at medium speed.
• 2. Add vanilla extract, blending in well by hand. Add Coca cola and blend well by hand.
• 3. Pour into greased tube or bundt pan. Bake at 350 degrees for 50 minutes. Cool and turn cake onto rack. While cake is warm to touch, top with Brownie frosting.
• 4. FROSTING: Combine sugar, butter, cocoa, Coca-cola and vanilla in a small bowl. Beat until smooth. Stir in chopped pecans. Spread on warm cake. (May need to return cake to oven to warm after turning out on rack).

COCA-COLA BROWNIES

Steps:

• 1. Mix cake mix and diet coke together. spray a 9x13 inch dish. Pour ingredients into baking dish and bake at 350 degrees for 45 minutes until slightly underdone. Cool.
• 2. Frosting: Mix pudding mix and whipped cream together. Frost the cake and cut into squares.