Mother's Day Fudgy Brownies

Who doesn't love Brownies? Mom does, for sure. Here's a great recipe from Scharffen Berger for Mother's Day Fudgy Brownies!

One hint: Stir hard until the batter is smooth and glossy and pulls away from the sides of the bowl. Great advice!

Mother's Day Fudgy Brownies!

Ingredients 
6 Tbsp unsalted butter, cut into cubes, plus more for the pan
8 ounces SCHARFFEN BERGER 62% Cacao Chocolate, coarsely chopped
3/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1/3 cup all-purpose flour
1/2 cup toasted walnut halves
1/2 cup 62% Scharffen Berger Chocolate, chopped into chunks

Directions
Position rack in lower third of oven and preheat to 325 degrees F.
Cut an 8 by 16-inch piece of parchment paper.
Lightly butter 8 by 8 by 2-inch pan and line  with the parchment, allowing to extend evenly over the opposite sides.
Butter parchment including paper on sides of pan.
Put chocolate and butter in large heatproof bowl set over pot of simmering water and stir occasionally until melted and smooth. Remove from heat.
With large rubber spatula or wooden spoon, beat sugar and salt into chocolate mixture. Beat in eggs one at a time. Add flour and mix vigorously until batter is very glossy and pulls away from the sides of bowl.
Break nuts into large pieces over batter and fold in.
Fold in extra chocolate chunks.
Pour batter into prepared pan and tap pan bottom on countertop to level batter.
Bake for 30 to 35 minutes, or until skewer in center comes out moist but clean.
Cool in pan oncooling rack for 10 minutes.
Remove brownies from pan using parchment “handles,” and cool completely on rack before cutting into 2-inch squares.

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES: Peanut Butter Lovers Day!

Today is National Peanut Butter Lovers Day! Here's a great  recipe for Extra Nutty Peanut Butter Fudge Brownies adapted from Pillsbury. I don't usually use boxed mixes, but this is a good recipe. Of course you can make your own brownies and just add the layer of peanut butter fudge and 1/2 cup chopped peanuts. You can also use a different boxed brownie mix.

I really like the clean salty taste of plain roasted peanuts, rather than the recommended honey-roasted peanuts in the original recipe.

I also add chocolate chips to the recipe and cut down on the peanut butter chips. You can never have enough chocolate!

Have a Peanut Buttery Day!

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES!

Ingredients
2 (15.8 oz) pkg. fudge brownie mix with chocolate syrup
1/2 cup oil
1/2 cup water
 2 eggs
1 (14 ounce) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup roasted salted peanuts, coarsely chopped

Directions
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13 x 9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter.
Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan.
DO NOT OVERBAKE. 
Cool 2 hours.
Refrigerate 1-1/2 hours or until completely cooled before serving.
Cut into bars.

Greek Yogurt Brownies: National Greek Yogurt Day

I can never have too many brownie recipes, can you? This recipe is for Fudgy Greek Yogurt Brownies, since today is National Greek Yogurt Day! These brownies are very goey-fudgy. They're also eggless! 

Since it's Greek Yogurt Day, I turned to Epicurious to define Greek Yogurt. Well, for starters, Greek yogurt is thicker and denser than its non-Greek counterpart. Where regular yogurt is almost pourable, Greek yogurt is nearly solid—you can practically stick a spoon upright in it. And that’s because Greek yogurt is strained, while regular yogurt is not. The two things aren't fundamentally different in composition. Both are made from milk that's been cultured and allowed to ferment. Greek yogurt is just what you get when you take regular yogurt, plop it in some fine mesh cloth, and allow some of the liquid in it—whey, to be more precise—to slowly drain out, resulting in a thicker yogurt with less moisture. This process changes the texture of the yogurt without removing the satisfying sourness that we associate with all yogurts.

Fudgy Greek Yogurt Brownies

Ingredients 

1 cup all-purpose flour (Want Gluten-free Brownies? you can also use Bob's Red Mil 1-to-1 Gluten-free Baking Flour)

3/4 cup Dutch-process cocoa powder, sifted  

1/4 teaspoon salt 

2/3 cup melted and cooled unsalted butter 

1 1/2 cups granulated sugar 

1 tablespoon pure vanilla extract 

3/4 cup full-fat plain Greek yogurt, room temperature 

3/4 cup semi-sweet chocolate chips 

Directions 

Preheat oven to 350 °F 

Line 8"×8" pan* with parchment paper. 

In medium mixing bowl, stir together flour, cocoa powder, and salt. Set aside. 

In large mixing bowl, stir together butter, sugar, and vanilla extract. Once combined, add yogurt, and stir until just combined. 

Add dry mixture to wet and stir just until almost no streaks of flour remain. Do not overmix! 

Fold in 3/4 cup chocolate chips. 

(The batter will be gooey and not like most brownie batters)

Put batter into prepared pan, and use spoon to even out, a

Bake for 20-24 minutes or until middle is no longer jiggly. 

Cool before cutting. 

These are very fudgy. Chill to firm up. 

*This recipe can be doubled, and you can use a 9x13 pan