Loaded Brownies Recipes

LOADED BLONDIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease a 9x13-inch baking pan or heatproof glass dish. Line the pan with parchment paper, leaving about 1" of paper overhanging the two long sides.
• In a bowl, whisk together the flour and salt to blend. Set aside.
• In the bowl of an electric mixer set on medium speed, cream the butter, granulated sugar, and brown sugar. Beat in the eggs, one at a time, blending thoroughly and stopping to scrape down the sides of the bowl after each addition. Mix in the vanilla.
• Stir in the flour mixture until well combined. Stir in 1/2 cup of the chocolate pieces, 1/2 cup of the butterscotch pieces, and 1/2 cup of the walnuts. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula (SEE RECIPE NOTES BELOW). Sprinkle the remaining chocolate pieces, butterscotch pieces and walnuts evenly over the top.
• Bake for 30 minutes, or until a wooden skewer inserted near the center comes out clean. Set the pan on a wire rack to cool for 15 minutes. Grasp the edges of the parchment and carefully lift the blondies out of the pan. Cut into bars.

OREO BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.
• Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
• Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
• Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined. Fold in 1/3 cup of the remaining chocolate chips.
• Spread half of the batter in an even layer in the pan. Arrange 16 Oreo cookies on top of the batter.
• Add the rest of the batter to the pan and spread evenly over the Oreo cookie layer.
• Coarsely chop the remaining 8 cookies. Arrange the chopped cookies and the last 1/3 cup of chocolate chips over the top of the brownies.
• Bake for 25-30 minutes until a toothpick inserted into the center comes out with just a few crumbs attached.
• Let the brownies cool completely.
• Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.

THE BEST BROWNIES AKA CHOCOLATE CHEWY WONDERS

Steps:

• Kick the tires and light the fires and preheat your oven to 350 degrees.
• Melt the butter in a pot, remove from the heat and stir in the white sugar.
• Once that is combined, mix in your cocoa.
• Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
• Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!
• Line a 9x9 pan with parchment paper.
• I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.

LOADED SEVEN LAYER BROWNIES

Steps:

• Please read over the baking notes below for tips before beginning the recipe.
• Preheat oven to 325F (or 350F is that's what's called for on your box of brownie mix), line a 9x9-inch pan with foil for easier cleanup, spray with cooking spray; set aside.
• Mix up the brownie batter according to the ingredients called for on the package (egg(s), oil, water), turn the batter out into prepared pan, and bake for about 30 minutes, or until brownies are about 90% cooked through, but not completely since they are going back into the oven again for approximately 30 more minutes.
• Evenly sprinkle the brownies with the coconut, chocolate chips, butterscotch or peanut butter chips, toffee bits, and evenly drizzle with sweetened condensed milk.
• Return the pan to the oven, turn oven temp to 325F if it wasn't already there, and bake for about 20 minutes, or until the top is becoming lightly golden browned and the sweetened condensed milk is not pooling.
• Return the pan from the oven, even sprinkle with the M&Ms, and bake for about 5 to 10 more minutes, or until the top is as golden browned and set as desired.
• Cool brownies in the pan for at least 2 hours before slicing and serving.

LOADED BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Melt chocolate and butter over a double boiler until melted.
• Add sugar and mix well.
• Add vanilla extract and salt.
• Whisk eggs one at a time until fully incorporated and batter is glossy.
• Fold in flour gently until smooth.
• Fold in add-ins.
• Pour into greased 9x13-inch (23x33-cm) pan. Bake 25-30 minutes until toothpick comes out clean.
• To make the Caramel Crispy Rice, melt all your ingredients in a medium-sized heavy bottom sauce pan until boiling. Cook for 3 minutes on medium heat while stirring to prevent burning. Toss cereal until coated evenly, spread evenly onto lined sheet tray and allow to cool.
• For the Chocolate Sauce, microwave the chocolate chips and heavy cream in 30-second intervals until smooth.
• Allow brownies to cool 15 minutes before drizzling ganache, oreos, and caramel rice.
• Cut and serve.
• Enjoy!

BROWN BUTTER BROWNIES - THE BEST BROWNIE RECIPE

Steps:

• Preheat your oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper. You can also line it with aluminum foil (be sure to spray the foil with nonstick spray). Or you can just spray the pan.
• In a medium pot (I use a 3 quart saucepan), melt 1 and 1/4 cups of butter over medium heat. Yes, 1 and 1/4 cup. I called these the best brownies of all time, not healthy brownies!
• Stir the butter occasionally. See photos for how to brown butter. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Once you see brown bits, remove the pan from the heat. Do not stop cooking the butter until it is completely browned, see note.
• Immediately add 4 ounces of unsweetened baking chocolate. Break it up into pieces so that they melt faster. Stir until it is melted all the way.
• Add 2 and 1/2 cups sugar and stir it together. If there are still bits of chocolate that have not melted, put it back on the burner on low until it is smooth.
• Add 1/2 teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla. Stir it together.
• Whisking vigorously so they don't curdle in the hot batter, stir in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. I highly recommend an actual whisk for this step; a wooden spoon won't break up the egg whites as well.
• Add 1 cup all-purpose flour, spooned and leveled. That means take a large spoon and add flour to your measuring cup, then level off the top with something flat like a butter knife. Stir in the flour with a wooden spoon until just barely incorporated.
• Do not over mix. Over-mixed batter makes for a tough brownie, which is not what we're going for. You want soft, tender brownies! Once you don't see any more flour streaks, stop messing with it.
• Scrape the batter into the prepared pan and spread to the edges.
• Sprinkle 1 and 1/4 cups chocolate chips evenly over the batter. Use your spatula to gently fold it in. If you add the chocolate chips to the batter before pouring it into the pan, they tend to melt and swirl on you. Which might be okay with you. I prefer my chocolate to stay in chip form so that when you bite into a brownie you get tiny little pools of chocolate. Mmm.
• Bake at 350 for about 25-30 minutes. The edges should be set. The center of the pan should not wobble when you shake it. I always do the toothpick test: poke a toothpick in the center of the brownies and if there is no wet batter sticking to it, it's done. (If there is, leave it in for a couple more minutes) Be sure to poke a couple times so that you know you're not poking into a melted chocolate chip. Every oven is different, so you are going to have to use your best judgment here on the bake time! Do NOT over bake, or the brownies will be too dry. In my opinion, slightly under baked is better than over baked. Keep in mind that the brownies will firm up as they cool.
• When the brownies are done, remove from the oven and let cool as long as you can before giving in and trying a piece. If you need them to look nice, you need to let them set up in the pan for at LEAST 15-30 minutes.
• To cut these into nice looking squares, once the brownies have cooled, lift the parchment paper or foil out of the pan. Cut with a sharp knife, wiping the knife on a clean wet towel in between slices.
• These are almost impossible to eat without a glass of milk.

CHOCOLATE OVERLOAD LOADED BROWNIES

Steps:

• Preheat oven according to box directions. Grease bottom of your brownie pan (size will depend on your mix) I also like to line my pan with parchment paper.
• Chop all candy into chunks. Prepare brownie mix according to box directions (I like fudgy.) Fold in chopped candy.
• Spread as evenly into prepared pan as you can. Lightly warm fudge sauce. Using about 4-5 spoonfuls, drizzle across the top.
• Use a toothpick or knife blade to swirl the fudge sauce into brownies but do not mix in. Bake according to box directions but I had to add about 5 minutes to my time.
• Let cool completely before cutting and removing from pan. For added decadence, place about 1/2 cup frosting in sauce pan and heat just until frosting melts. Drizzle over brownies.

LOADED BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 9x9 baking pan. Barely mix together-cake mix, 1/3 cup can milk, and melted butter. Fold in 1/2 of the pecans. Divide mixture in half. Batter will be stiff.
• 2. Add mixture to baking pan and pat batter down with hands into baking pan. Bake 8-10 min. Remove from oven. Meanwhile melt and stir 60 caramels and 1/2 cup can milk until smooth. Pour caramel over already baked brownies and add chocolate chips in a single layer.
• 3. Press remaining batter out into a square (on the counter) a little smaller than the baked brownies, and place it whole on top of baked brownies/caramel. Bake for 20 min. Remove and chill. Cut in squares. Enjoy!