National Brownie Day 2014: Celebrate with 3 fudgey, gooey brownie recipes
In case the rainy weather isn’t a good enough excuse to indulge in some decadent dessert, here’s another: Monday, Dec. 8, is National Brownie Day.
Brownies are a great dessert because they’re so versatile. You can enjoy a rich, fudgey chocolate brownie covered in frosting or enjoy a delightful vanilla or peanut butter “blondie” brownie with a consistency similar to cake.
Celebrate the delicious holiday with one of these delicious creations below
If you like gooey and rich chocolate brownies, this recipe from Sweet Anna’s is perfect for you. It’s a fairly simple recipe and the end result is a decadent, fudgey brownie.
- 3/4 cup dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
- 1/2 cup boiling water
- 2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/3 cup flour
- 2 cups chocolate chips
Preheat your oven to 350 degrees and grease a 9×13“ baking dish.
Combine the cocoa and baking soda in a large mixing bowl, then add 1/3 cup of the melted butter until the mixture is smooth. Slowly stir in the boiling water until the batter is smooth.
Add the sugar and eggs with the remaining melted butter. Then stir in the vanilla and salt.
When the batter is smooth, add the flour and chocolate chips at the same time. Stir until they’ve just combined.
Spread the batter evenly in the dish and bake for 35 to 40 minutes, or until the edges start to pull away from the pan.
Let them cool before serving. These brownies can be frozen for long-term storage.
This easy 5-ingredient recipe from Eugenie Kitchen is perfect for college students or anyone who wants to celebrate National Brownie Day without making a whole batch of brownies. The best part is that you likely have most of these ingredients in your kitchen already.
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 2 tbs. unsweetened cocoa powder
- 2 tbs. unsalted butter, melted
- 1/4 cup milk
- Chocolate chips, to serve
Start by adding the dry ingredients to your mug and stirring them together, making sure there are no cocoa lumps.
Add in the butter and the milk and mix until the batter is smooth.
Microwave your brownie. Start with 30 seconds and then microwave it in 10-second intervals. This will keep the brownie from exploding into a giant mess in your microwave.
When the brownie is complete, add a few chocolate chips to taste. Let the brownie cool about 20 minutes before serving.
Not everyone likes chocolate brownies, and that’s OK. Even chocolate lovers can appreciate this recipe for salted caramel blondies from Roxana’s Home Baking. This recipe is a little more complicated than the other two as the brownie has two layers and a filling, but it will be worth it.
- 1/2 cup room temperature butter
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 7 oz. Kraft caramel, unwrapped
- 1/4 cup evaporated milk
- pinch of sea salt
- 1/4 cup diced cold butter
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- sea salt (optional)
- 4 oz. caramels + 2 tbs. evaporated milk (optional)
Heat your oven to 350 degrees and line an 11×7” baking pan with parchment paper.
Mix 1/2 cup butter with 1/2 cup brown sugar until the mixture is light and fluffy. Add an egg and the vanilla extract. Mix well and scrape the sides of the bowl with the spatula.
Stir in the 1 cup of flour and the baking soda until just combined.
Spread the batter on the bottom of the baking pan and bake in the preheated oven for 8 minutes.
Take the brownies out of the oven, but leave the oven on.
While the first layer is baking, make the filling. Melt the Kraft caramel and 1/4 cup evaporated milk together over low heat, stirring constantly.
Pour the mixture over the first layer of the brownie and sprinkle with sea salt.
For the top layer, mix the cold butter, brown sugar, egg and flour in a food processor. Pulse a few times and crumble it over the caramel layer. Though this can be difficult, it will work with patience.
Return the pan to the oven and bake for another 20 minutes.
Remove the blondies from the oven and sprinkle a pinch of sea salt on top if you like. Leave to cool in the pan before cutting serving.
Serve alone or with caramel sauce.