How to Make Cake Brownies
Brownies are my favorite chocolate sweet. But store bought packaged ones are ok, but nothing beats homemade brownies fresh from the oven. Here is a recipe I have tweaked a bit by using crushed cookies and coffee for that extra crunch and flavor. Another key is to make sure the oven is pre-heated to 325° before placing in the oven. And to save the brownies from falling apart, make sure to line the pan with aluminum foil and cooking spray to ensure easy removal.
Also, I prefer cake like brownies, but you can easily add fudge or chocolate yogurt for a gooey center (btw-I wonder how peanut butter would taste in the center). And for an extra chocolaty sweet tooth, you can top the brownies with chocolate frosting. Enjoy!
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups butter, melted
- 1 1/2 cups granulated sugar
- 1 1/2 cups firmly packed light brown sugar
- 4 large eggs
- 1/4 cup brewed roast coffee
- 2 teaspoons vanilla extract
- 1 cup chopped cream-filled chocolate sandwich cookies (10 cookies)
- 4 (1.45-oz.) milk chocolate candy bars with almonds, chopped
- 1/2 cup dark chocolate morsels
- 1/2 cup white chocolate morsels
- 1 cup pecan pieces, toasted
Begin by coating a 13" x 9" pan with cooking spray or lightly coating with oil. Place aluminum foil in the pan, while allowing ends to hang over the short sides of pan. Coat foil with cooking spray and then set pan aside.
Place the flour, unsweetened cocoa, baking powder, baking soda and salt in a small bowl.
Use an electric mixer to beat butter and sugars at medium speed until smooth slowly add in vanilla, coffee and eggs until completely blended.
At this point add the dry flour mixture until blended. Add cookie crumbs, chopped candy bars with almonds, dark and white chocolate morsels and toasted pecans.
Using a lightly sprayed spoon, spread evenly into pan.
Place in oven and bake on middle rack at 325° until toothpick test comes out clean (50 to 60 minutes).
Remove from oven, placing pan on wire rack, cover with clean hand towel and allow standing for 1to 2 hours. If you can wait that long you are better than me, but it helps when cutting and removing from the pan, and making about 2 dozen nice pretty squares.
If you have any favorite additions or your own special tweaks feel free to share. I look forward to hearing or tasting some.