Dulce de Leche Brownies

I had bookmarked this recipe looong ago.I kept on postponing to try this recipe  due to some reasons..Finally here Iam with the famous Dulce de leche brownies by the pastry chef David Lebovitz.
It was soo easy to make and it has become my new favorite brownie recipe.
 Adapted from The Sweet Life in Paris (Broadway Books)                                               

                                                               David Lebovitz

Ingredients:

Unsalted Butter - 8 tablespoons

Semisweet chocolate chips- 6 oz

Unsweetened Cocoa powder - 1/4 cup

Eggs - 3

Sugar - 1 cup

Vanilla Extract - 1 tsp

All purpose flour - 1 cup

Dulce de leche - 1 cup .I microwaved the dulce de leche for 20 seconds because it was so hard to swirl.

Method:

Pre-heat the oven to 350 def F.

Line a 8*8 square pan with foil leaving a little extra down the sides.Grease the bottom and sides with little bit of melted butter.

In a pan,on medium heat melt the butter.Add the semisweet chocolate chips and sir constantly on low heat to melt the chocolate.

When it is slightly cool add the cocoa powder and whisk till smooth.Add eggs one at a time,then sugar and all purpose flour till combined.

Now add the batter(half of it)into the prepared pan.Then add 1/3 of dulce de leche .Drop spoonful leaving space between them.Swirl with a knife.

Then add the remaining brownie batter and spread them evenly.Then add the remaining dulce de leche in dollops.Swirl with a knife slightly.

Bake for 35 minutes.Check by inserting a toothpick in the center.If it comes with little crumbs,then it is done.

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Hershey's best brownies

Ive tried 3 or 4 brownie recipes so far and this one will surely be in my recipe binder.It uses simple and very few ingredients and so easy to make.

Recipe courtesy : Hershey's

I didn't make the frosting.

Ingredients:

All purpose flour - 1/2 cup

Cocoa Powder -  1/3 cup

Unsalted Butter melted - 1/2 cup

Sugar -  1 cup can be reduced to 3/4 cup

Vanilla essence -2tsp

Baking Powder - 1/4 tsp

Salt - 1/4 tsp

Eggs -2

Chopped Walnuts - 1/2 cup


Method:

Preheat oven to 350degF. Grease a 9 inch square pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour,  
cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Cut into squares.

Yield - 16 brownies

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Chewy Cocoa Brownies

Iam back after a loong break.I was bit tied up with my third grader.His state tests got over last week.So last month was a lil hectic,preparing him for his tests...

So coming to this recipe,I made these for a potluck during the spring break,spotlight being kids.So i decided to make this kid-friendly dessert.It can be served with vanilla icecream.

It turned out so good that they were gone in a flash.

Recipe courtesy:Very best baking website

Ingredients:

All purpose flour - 1  1/3 cup

Sugar - 1 2/3 cup

Un sweetened Cocoa -3/4 cup

Melted Unsalted Butter - 3/4 cup

Baking powder - 1/2 tsp

Salt - 1/4 tsp

Eggs-2 large

Vanilla extract -2 tsp

Water -2 tbsp

Chopped walnuts - 3/4 cup


Method:

 Preheat oven to 350º F. Grease 13 x 9-inch baking pan.

Combine granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.

Bake  for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.

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Chow's intense brownies

These brownies are the best brownies Ive baked so far.It was chewy,fudgy and moist too.

This recipe is taken from chow.com .This is definitely a keeper.Its more of a brownie for grown-ups as it is not so sweet.

Ingredients:

• Bittersweet chocolate (not unsweetened) - 6 ounces(I used Nestle's semisweet chocolate chips)
• Unsalted butter (1 stick) - 8 tablespoons
• Large eggs, at room temperature - 2
• sugar - 1 cup
• Unsweetened cocoa powder 1 Tablespoon
• Vanilla extract - 1 tsp
• 1 teaspoon brewed espresso (optional)(I didn't use it)
• 1/4 teaspoon plus 1/8 teaspoon fine salt(I used only a pinch)
• All purpose flour - 1 cup

Method:

1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
2. Combine the chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from the heat and let cool to room temperature.
3. Combine the eggs, sugar, cocoa powder, vanilla, espresso (if using), and salt in a large bowl and briefly stir until just evenly incorporated. Add the cooled chocolate and mix until uniform in color. Add the flour and stir until just incorporated (no white streaks should remain).
4. Transfer the batter to the prepared baking dish and bake until a tester inserted into the center of the brownies comes out with few crumbs clinging and not totally clean like while baking cakes.A nice crust will form on the top and the brownies will start puling away from the sides.It took about 40 minutes for me but the original recipe says to bake for about 25 to 30 minutes. 
5. Remove from the oven and let cool completely before cutting.

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