As some of us may know, box brownies have nothing over homemade brownies. Homemade brownies taste much better than the one’s you get out of that Duncan Hines box or that Betty Crocker Box. It’s okay, we have all been guilty of making boxed brownies, but this recipe will make you say no to boxed brownies for a long time. Trust me.
I personally am a chocoholic. I love chocolate. I have to have at least one fix of chocolate a day. What’s a better way to get dessert and a chocolate fix than with brownies?
When you get a boxed brownie mix, the chocolate is in a controlled portion, that you can’t really change. However, when making brownies from scratch, you can control how much chocolate you put in and what type of chocolate goes into your mix (which is a really good thing).
Obviously, the better the chocolate you use in the recipe, the better the brownies are going to taste.
With this recipe, you will be saying, “Bye-bye Betty” and “Hello, Heaven!”
Please try this recipe and tell me what you all think. I think this brownie recipe deserves 5 (out of five) stars, don’t you? Don’t worry, I’ll share my famous brownie recipe on here, too. I just felt that these are pretty good for anybody, and they’re fool-proof. Just follow the instructions, and you should be fine. If you are having any trouble, please do not hesitate to ask me any questions.
• 1 (13x9x1-inch) disposable aluminum baking pan
• Nonstick vegetable oil spray
• 2/3 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 oz bittersweet or semisweet chocolate, chopped
• 2 oz unsweetened chocolate, chopped
• 10 tablespoons (11/4 sticks) unsalted butter
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 (8-ounce) package cream cheese, room temperature
• 2/3 cup powdered sugar
• 2 tablespoons (1/4 stick) unsalted butter, room temperature
• 1 1/2 teaspoons finely grated orange peel
• 1/2 cup toasted pistachios, toasted sweetened flaked coconut, or untoasted sweetened flaked coconut
Set oven rack in lower middle position; preheat to 325°F. Spray disposable aluminum baking pan with nonstick spray. Press 18×12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on each long side. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and 10 tablespoons butter in medium saucepan over medium-low heat until melted and smooth ; remove from heat. Whisk sugar and vanilla, then eggs into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend.
Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.
Using electric mixer, beat room temperature cream cheese and next 3 ingredients in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over. DO AHEAD Chocolate brownies can be made 1 day ahead. Cover and chill. Using foil overhang for handles, remove brownies from pan. Cut into 18 squares; serve cold or at room temperature.
Recipe Courtesy of Bonappetit.com