food

Brownies 4 Ways

Don't make basic brownies. Kick things way up with the help of cheesecake, matcha, pretzels and more!

food

Brownies 4 Ways

Don't make basic brownies. Kick things way up with the help of cheesecake, matcha, pretzels and more!

Ingredients

  • 2/3 cup minus 1 tablespoon all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon salt
  • 5 ounces dark (60-70 percent) chocolate, chopped
  • 1/2 cup unsalted butter, cut into slices
  • 1 tablespoon strong brewed coffee
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs

Steps

  1. Preheat oven to 350 degrees F, and line the bottom and sides of an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder and salt.
  3. Place the chocolate, butter and coffee in a large heat-proof bowl set over a pot of simmering water, stirring occasionally, until the mixture is completely melted and smooth.
  4. Take bowl off heat and whisk in the granulated sugar, brown sugar and vanilla until completely combined.
  5. Add eggs and whisk quickly to combine.
  6. Sprinkle flour mixture over the chocolate batter. Using a rubber spatula, fold the flour into the chocolate until just combined.
  7. Pour batter into the prepared tin and bake in oven 25 to 30 minutes. The center will still be slightly gooey.
  8. Let cool slightly before removing from pan - the batter will firm up as it cools.
  9. Once cooled completely, cut into squares to serve.
  10. Store in an airtight container at room temperature for up to 3 days.

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg white
  • 1/2 teaspoon pure vanilla extract
  • 8 ounces raspberries, divided
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Steps

  1. Beat cream cheese with sugar, egg and vanilla with a hand mixer until combined. Set aside.
  2. Add raspberries to a food processor with sugar and lemon. Puree until smooth.
  3. Strain through a fine mesh sieve.
  4. Spoon cream cheese batter over top of brownie mix, add dollops of raspberry mixture, and swirl with a toothpick of skewer.
  5. Top with fresh raspberries.
  6. Bake for 35 to 40 minutes.
  7. Cool completely before slicing.

Ingredients

  • 8 ounces cream cheese, room temperature
  • 2 ounces white chocolate, melted
  • 1/2 cup powdered sugar
  • 2 teaspoons matcha
  • 1 large egg white
  • About 1 cup chunky crushed Oreos

Steps

  1. Beat cream cheese with white chocolate, sugar, matcha and egg white until combined.
  2. Add dollops to the top of the brownie and swirl with a toothpick or skewer.
  3. Add chunks of Oreo cookies throughout the top of the batter.
  4. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownie comes out with crumbs.
  5. Cool completely before slicing.

Ingredients

  • 3/4 cup sugar
  • 4 tablespoons light corn syrup
  • 4 tablespoons butter
  • 4 tablespoons heavy cream
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 cup crispy rice cereal (like Rice Krispies)

Steps

  1. In a medium saucepan, combine sugar and corn syrup and cook, while stirring, over medium heat until it reaches a golden brown caramel color.
  2. Turn off heat, stir in butter, cream, salt and vanilla and stir until combined.
  3. Stir in the rice cereal.
  4. Pour mixture over the brownies, using a spatula to smooth over the top.
  5. Allow to set almost completely to room temperature for at least 1 to 2 hours.

Ingredients

  • 8 ounces dark chocolate, finely chopped
  • 1/2 cup heavy cream

Steps

  1. Add chocolate to a medium bowl.
  2. Bring heavy cream to a simmer in a saucepan over low heat.
  3. Pour over chocolate and let sit for 1 minute. Whisk together until smooth.
  4. Pour over set caramel, smooth with an offset spatula, and cool to room temperature for at least 3 hours or until set.

Ingredients

  • 1 cup mini pretzel knots
  • 1/3 cup roasted salted peanuts, roughly chopped

Steps

  1. Add 1 cup pretzel mini knots and 1 cup chopped roasted salted peanuts to the top of raw brownie batter and bake for 30 minutes.