Brownies Recipe Round-up

Photo: Ghirardelli: Gluten-Free Brownies

Today is National Brownie Day, a favorite chocolate holiday. I've posted so many recipes for Brownies over the years on Dying for Chocolate. Here's a round-up of most of the Brownie Recipes. I'm sure I didn't catch them all, but it's a start. Hope you enjoy all the recipes. Feel free to add links to your own favorites in the comments.

Round-up of Brownie Recipes

Aunt Sylvia's Brownies

Peppermint Bark Brownies

Guy Fawkes Night: Bonfire Brownies

Peanut Butter Toffee Cheesecake Brownies

White Chocolate Brownies with Macadamia Nuts 


Full Moon Brownies

Fudgy Mocha Brownies

Cream Cheese Brownies

Chocolate Cream Cheese Brownies

Kahlua Brownies

Pumpkin Chocolate Brownies

Strawberry Extra-Chocolately Brownies

Ghirardelli Gluten-Free Brownies

S'mores Brownies (from a mix)

S'mores Brownies from Scratch

Gravenstein Apple Chocolate Brownies

Halloween Oreo Brownies (although you can use regular ones at other times)

Cocoanut Golden-Brownies

Chocolate Walnut Brownies

Chocolate Raspberry Beer Brownies

Bacon Brownies

Brandy Alexander Brownies

Double Chocolate Fresh Cherry Brownies

Brownies in a Jar

Ghirardelli Gluten-Free Brownies

I've often mentioned that product websites are great places to find terrific recipes.  Ghirardelli Chocolate just introduced Gluten-Free Ghirardelli Chocolate Recipes starting with a fabulous recipe for Gluten-Free Brownies. Only thing I'd add to this recipe would be more chocolate chips  (or chopped chocolate chunks) when you add the walnuts or pecans, but then I'm big on extra chocolate. There's also a great recipe for a Gluten-Free Walnut Torte, and I'm sure there will be more gluten-free recipes in the future.

GHIRARDELLI GLUTEN-FREE BROWNIES

1 cup 60% Cacao Bittersweet Chocolate Chips
1/2 cup whole almonds (or 2/3 cup almond flour)
1/3 cup brown rice flour
6 tablespoons unsalted butter, cut into chunks
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs

Directions
Preheat the oven to 325°F with a rack in the lower third of the oven. Line the pan across the bottom and up two sides with parchment paper. If using whole almonds, add them to a food processor with the rice flour and pulse until nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly, about 40 strokes. Stir in the walnuts or pecans if using. Scrape the batter into the prepared pan and spread it evenly.

Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.

Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares

You can substitute Ghirardelli Bittersweet 60% Chocolate Chips with 1-1/2 bar of Ghirardelli Bittersweet 60% chocolate, broken into small pieces.

Photo: Ghirardelli Chocolate

Gravenstein Apple Chocolate Brownies

I love Gravenstein apples, so I went to Sebastopol Saturday for the 100th Anniversary Gravenstein Apple Fair. More festival than food,  I did pick up a pie and saw an amazing demonstration by Chefs John Ash and Mei Ibach for a Grilled Apple Jack Sandwich.

I posted my Chocolate Gravenstein Apple Pie recipe a few weeks ago when the harvest began. Here's another easy Chocolate Apple favorite: Apple Chocolate Brownies. I like to use Gravensteins for their tart flavor, but if you don't have Gravensteins, you can substitute your favorite apples.

Gravenstein Apple Chocolate Brownies

Ingredients
2 eggs
2 ounces unsweetened dark chocolate
1/2 cup sweet butter
1 cup sugar
1 cup flour
1/2 tsp baking powder
1 cup chopped walnuts
1 cup chopped Gravenstein apples
1 tsp Madagascar vanilla
1/2 cup dark chocolate 75-85% cacao

Directions:
Melt unsweetened chocolate in saucepan.
In mixing bowl, beat eggs and sugar together.
Stir in the melted chocolate until thoroughly mixed.
Add the sugar, flour, and baking powder.
Stir in apple pieces, nuts, vanilla, and broken up chocolate.
Bake in 8-inch square pan at 350F for 30 minutes.