Cloud Nine Brownies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in, chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture until blended. Stir in pecans. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until center is set and edges pull away from pan. Cool on a wire rack. , For frosting, in a small saucepan, combine flour and milk,. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add milk mixture; beat for 5 minutes or until fluffy. Frost brownies; dust with cocoa. Cut into bars. Store in the refrigerator.

Steps:

• Preheat oven to 325°F Grease 8" square pan.
• Melt butter with 2/3 cup vanilla chips in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside.
• In larger bowl of electric mixer, beat eggs, sugar, and salt at high speed until very pale and thick, about 5 minutes. Blend in melted mixture and vanilla at low speed. Mix in flour until combined. Stir in remaining vanilla chips and cappuccino chips. Spread mixture into prepared pan.
• Bake 35-40 minutes or until toothpick inserted into center comes out almost clean. Top will be crusty and browned. Cover pan with foil if browning too quickly. Cool before cutting into squares.

Steps:

• Place a rack in the lower third of the oven and preheat to 350 degrees F.
• In a small saucepan over low heat, melt the butter with the chocolate. Remove from the heat and stir in both sugars. Pour into a large mixing bowl and set aside to cool for about 5 minutes.
• Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the coconut, cashews, and cacao nibs.
• Spread the batter in a greased 9 x 9-inch baking pan. Bake for 22 minutes. Cool thoroughly before cutting into 16 squares, each about 2 1/4 x 2 1/4 inches.

Steps:

• Sauce:
• Preheat grill to high.
• Place all ingredients, except bourbon, in a small saucepan over high heat on the grill. Bring to boil and reduce by 1/3 until thickened. Remove from heat, add bourbon, and reduce by half. Remove from grill, cool slightly, and pour into a plastic container. As the sauce cools, it will thicken more.
• Bananas:
• Brush bananas with whiskey. Place bananas over medium-low heat on the grill. Generously sprinkle cinnamon over banana. Grill for 2 minutes and remove from the grill to a plate. Pour 1/2 cup of whiskey over bananas. Return bananas to the grill until a little charred. Flip bananas over to char the other side.
• To assemble: Crumble brownies into 2 martini glasses, lay sliced bananas in an ornate fashion around rim of glass, and top with sauce.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.