Lindas Sinful Brownies Recipes

Steps:

• 1. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside. Preheat oven to 350 degree F. In a medium sized microwave safe bowl, add 1 cup butter and 1/3 cup cocoa. I start with 1 minute and check to see if butter is melted. Continue in 30 second intervals, until it is. Mix with a whisk and set aside to cool.
• 2. In another bowl, beat sugar, eggs and vanilla. In another bowl, blend flour and salt.
• 3. Once cocoa mixture is cool enough, add the flour mixture to it, and whisk until thoroughly blended. Add this mixture to the sugar mixture. Stir, well until all is incorporated.
• 4. Pour into the prepared baking dish and bake for 25 - 30 minutes or until pick comes out clean.
• 5. While hot, spread peanut butter evenly over the top as it melts. Cool completely.
• 6. When cake is cool, make topping. In a large saucepan, add butter, milk, marshmallows, and cocoa. Stir until butter and marshmallows are melted and everything is thoroughly blended. Add the salt and vanilla.
• 7. Beat in the confectioners' sugar until smooth. Spread over the cooled cake and peanut butter.
• 8. Drizzle with caramel and sprinkle with pecans. Enjoy!

Steps:

• Melt the butter and chocolate in a large saucepan.
• Add the sugar and remove from the heat. Allow to cool slightly.
• Add the flour, eggs, vanilla essence and nuts if using them.
• Beat until smooth. Pour into a lined tin. Cook in a moderate oven until an inserted skewer comes out clean.
• For the icing:.
• Melt the butter with the milk. Add the icing sugar and sifted cocoa powder.
• Beat until smooth. Cool slightly then spread over the cooled brownie.
• Allow icing to set and then cut into squares.
• NB-These freeze very well.

Steps:

• Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
• Preheat oven to 350 degrees (180C).
• In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
• Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
• In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
• Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
• Bake for 35 minutes, or until the batter in the center of the pan feels just set.
• Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
• Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Steps:

• Preheat the oven to 350 degrees.
• Place the baking chocolate and butter in a microwave safe bowl and microwave on high for 2 minutes, or until butter melts, stirring at 30-second intervals until smooth.
• Stir in sugar, eggs and vanilla.
• Add the flour and mix well.
• Spread in a greased and floured 9x13-inch baking pan.
• Press candy bar squares into the batter.
• Bake for 30 to 35 minutes or until the brownies pull from the sides of the pan.
• Remove from the oven to cool.
• Cut into squares.