Kazmierczak - 33 Amazing Recipes For Homemade Brownies The Scrumptious Brownies Recipe Collection

33 Amazing Recipes For HomemadeBrownies The Scrumptious Brownies Recipe Collection The Brownie Recipeand Dessert Recipes Collection By Pamela Kazmierczak
Copyright Information: All rights reserved. No part of this book may be used,reproduced or transmitted in any form or by any means without the expresswritten permission of the author. Copyright March 2013 by Pamela Kazmierczak

Welcome to the second volume ofthe Brownie Recipe and Dessert Recipes Collection! I hope you enjoy all of therecipes you will discover inside this book. Brownies are a fabulously easyand delicious dessert, one which both children and adults enjoy. Learn how tomake many different brownie recipes from scratch and enjoy the differentvariations of this simple dessert today. I hope you find some great newrecipes to try out and love! Thanks for downloading this book! Disclaimer: For the most part, I try to makeall trademarked items listed in generic terms, but sometimes in bakingtrademarked items are used, I do not own these trademarks and the owners do notendorse this book.

All trademarks and copyrights are property of their owners.This book was not written in conjunction with any third party companies.

I have been publishing cookbookson Amazon for awhile now want to see other books I have published? Check outmy AuthorPage. After awhile I wanted to dosomething to thank all of my loyal customers, whether it is people who spentmoney on my books or downloaded them during a promotion. I decided to create a websitewith brand new recipes and let all my customers know about it, so they couldget one or two new free recipes from me everyday !Please visit my Website Life FoodHappiness to check out my other recipes! I hope you enjoy them! Of course, I always want to dothings to make my customers happy. So I decided that on my website I would alsopublish a daily post on which of my cookbooks on Amazon are free that day! So if you are thinking of downloading a cookbook but not surewhich one to try and you enjoy my recipes, you might want to know more about my-inch pan with bakingpaper. batter into prepared panutusfreekindle cookbooks.

Be sure to check out my websiteand bookmark it. Feel free to leave comments and let me know what you think! Finally If you do enjoy thiscookbook, I would appreciate it if you could go back to Amazonand leave me a review! I am always looking for input on how to improve mycurrent cookbooks and what people do like, so I can keep that in mind whencreating future cookbooks! Thank You So Much For Downloading This Book! Pamela Kazmierczak
Black and White Brownie Layers Ingredients:Brownie: cup all-purpose flour 1-1/4 cups dark cocoa powder teaspoon kosher salt 4 large eggs 1 cup white sugar 1 cup brown sugar 1 cup butter, melted 2 cups low-fat yogurt 1 tablespoon vanilla extract cup pecans, toasted and chopped cup pistachios, toasted and chopped Topping: 5 tablespoons reserved brownie mixture 1/3 cup sugar 3 eggs cup all-purpose flour 1 teaspoon vanilla extract Directions: Preheat oven to 350F. Line a 9-inch square pan withbaking paper and lightly coat with cooking spray. Set aside. Brownie: Sift together flour, baking powder and salt. Set aside.

Whisk eggs on medium speed until thick and frothy. Beatin white and brown sugar until mixture is fluffy. Beat in melted butter, yogurtand vanilla. Gradually sift dry ingredients onto beaten mixture, whisking wellafter each addition. Reserve 5 tablespoons of batter and set aside. Setaside. Topping: Combine sugar, eggs, flour and vanilla. Topping: Combine sugar, eggs, flour and vanilla.

Beat well untilthoroughly blended. Pour over chocolate batter. Carefully spoon reservedchocolate batter on top of light-colored topping and swirl with a knife orskewer, creating a marbled design. Bake brownie for 40 to 45 minutes or until testerinserted comes out clean. Cool brownie in pan over wire rack. When completelycooled, turn out onto a board and cut into squares.

Makes 12 servings. ServingSuggestion: Sprinkle top with more nuts or chocolate chips beforebaking. You may also dust top with confectioners sugar, if desired.

Ingredients:Brownie: cup butter, softened cup cocoa powder 2 large eggs 1 cup sugar cup all-purpose flour teaspoon baking powder teaspoon salt 2 teaspoons vanilla 1 cup hazelnuts, finely chopped Cream Filling: 3 ounces cream cheese, softened 2 tablespoons unsalted butter, softened 1 teaspoons vanilla 1-1/2 cups confectioners' sugar, sifted Chocolate Glaze: cup dark brown sugar, packed 2 tablespoons water cup semisweet chocolate chips cup almonds, toasted and slivered (for topping) Directions: Preheat oven to 350F. Lightly butter a 15x10-inchjellyroll pan and line with foil, allowing foil to extend over the side of pan.Butter foil and dust with flour. Brownie: Melt butter in a large pan over low heat. Brownie: Melt butter in a large pan over low heat.

Remove fromheat and whisk in cocoa powder until smooth. Set aside. Beat eggs in a separate bowl until frothy. Beatin sugar until thick and fluffy. Combine flour, baking powder and salt. Whiskinto egg mixture and beat until combined.

Whisk in cocoa mixture and vanilla.Fold in nuts. Bake for 13 to 15 minutes. Cool completely in pan. Cream Filling: cup + 2 tablespoons Beat cream cheese until fluffy. Beat in butter andvanilla. Set aside. Set aside.

Chill, if desired. Chocolate Glaze: Combine dark brown sugar and water in a pan. Allow todissolve, stirring constantly. Remove from heat. Whisk in chocolate chips untilmelted. Turn brownie out on a board and peel off foil.

Cut inhalf crosswise. Spread all of Cream Filling on one half of brownie and coverwith other half. Spread Chocolate Glaze evenly over brownie and Sprinkle withalmond slivers. Chill until ready to serve. Makes 12 sandwiches.

Ingredients:Brownie Balls: 1 package (19.5 ounces) chocolate fudge brownie mix 8 ounces semisweet baking chocolate, broken to smallpieces 1 can (14 ounces) sweetenedcondensed milk 1 teaspoon vanilla extract 1 teaspoon butter Toppings: finely chopped nuts candy sprinkles white chocolate, melted cake frosting or royal icing confectioners ' sugar coconut flakes Directions: Preheat oven to 350F. Ingredients:Brownie Balls: 1 package (19.5 ounces) chocolate fudge brownie mix 8 ounces semisweet baking chocolate, broken to smallpieces 1 can (14 ounces) sweetenedcondensed milk 1 teaspoon vanilla extract 1 teaspoon butter Toppings: finely chopped nuts candy sprinkles white chocolate, melted cake frosting or royal icing confectioners ' sugar coconut flakes Directions: Preheat oven to 350F.

Prepare and bake brownie mix asper package instructions. Cool slightly. Once cool enough to handle, use amelon baller or spoon to scoop out a portion of thebrownie in pan. Shape into 1 to 1-1/2-inch balls. Allow to cool completely. Combine chocolate pieces and condensed milk in a pan andcook over low heat, stirring constantly until melted.

Remove from heat. Whiskin vanilla and butter until smooth. While melted chocolate is still hot, skewer each brownieball with a toothpick and dip into melted chocolate mixture. Allow excess todrip off. Arrange coated pieces on dish or cookie sheet line with waxed paper.Coat with your choice of topping and chill until fully set. ServingSuggestion: Do not remove toothpicks from balls, turning trufflesinto brownie pops. ServingSuggestion: Do not remove toothpicks from balls, turning trufflesinto brownie pops.

Or, place truffles into decorative paper and arrange in giftboxes. Give away as gifts.

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