Irish Brownie

Ingredients:

1 cup flour
1/2 cup butter
1/2 cup sugar
1/4 cup Irish cream liqueur
120 g semibitter chocolate, chopped
2 eggs
1/2 tsp baking powder
1/4 tsp salt

Irish Cream Bitumen:
1 1/2 cup sugar glass
1/4 cup cream cheese, softened
2 tbsps butter, softened
2 tbsps Irish cream liqueur

Preparing:

Preheat oven to 180ºC (360ºF).

Melt chocolate and butter over low heat.
Remove from heat and add sugar.
Incorporate eggs and liqueur and beat.

Mix flour with the baking powder.
Add the chocolate mixture and stir well.
Pour the mixture on a greased pan and bake for 25 minutes.
Remove from oven, allow to cool and decorate with Irish Cream Bitumen.

Beat cream cheese, butter and liqueur.
Add sugar gradually and beat well.

Valentine's Chocolate Brownie Cake with Strawberries

Ingredients:

1 mixture prepared for brownies, plus ingredients you need
2 cups strawberries, cut by half
2 cups whipped cream, chantillí
1/4 cup chocolate syrup
1/3 cup strawberry jam
1/4 tsp almond extract

Preparing:

Prepare brownie according to the instructions.
Allow to cool and cut in half horizonthally.

Whisk strawberry jam.
Beat whipped cream with almond extract.

Spread one half of the brownie with strawberry jam and half of whipped cream.
Place the other half of the brownie on top.
Spread the remaining whipped cream and garnish with strawberries.
Bathe with chocolate syrup and serve.

Caramel and Nuts Valentine's Brownies

Ingredients:

420 g caramels
360 g chocolate chips
120 g dark chocolate, chopped
2 cups sugar
2 cups chopped nuts
1 cup flour
3/4 cup butter
1/4 cup cream
4 eggs

Preparing:

Preheat oven to 180ºC (360ºF).

Melt the chocolate with butter in the microwave.
Add sugar, eggs and flour.
Pour the mixture on a greased mould and bake for 20 minutes.

Melt caramels with the cream in the microwave.
Add 1 cup nuts.

Pour the mixture over the partially baked brownie.
Spread the chocolate chips and finally cover with remaining brownie mixture.
Sprinkle with nuts and remaining chocolate chips and bake for 30 more minutes.

Chocolate and Nuts Saint Valentine's Sweet Temptations

Ingredients:

1 cup sugar
1 cup marshmallows
1 cup chopped walnuts
1 cup chocolate chips
1/2 cup butter
1/2 cup unsweetened cocoa powder
1/2 cup flour
1/4 cup buttermilk
1 egg
1 tsp vanilla

Preparing:

Preheat oven to 180ºC (360ºF).

Combine butter and cocoa in a pan to low heat .
Remove from heat and add sugar, flour, buttermilk, egg and vanilla.
Pour the mixture into a greased pan and bake for 25 minutes.

Remove from the oven and sprinkle the marshmallows, walnuts and chocolate chips on top.
Return to oven for 5 minutes.

Christmas Chocolate and Mint Brownie

Ingredients:

1 1/4 cup flour
1 cup chocolate chips
1 cup chocolate mint chips
3/4 cup sugar
1/2 cup butter
2 eggs
2 tbsp water
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


Preparing:

Preheat oven to 180°C (360°F).
Combine sugar, butter and water in a microwave container and cook on High power for 3 minutes to melt the butter.
Add chocolate chips to the mixture until melt.
Incorporate vanilla, stir and let stand for 5 minutes.

Add eggs one at a time to the mixture.
Incorporate the flour, baking soda, baking powder, salt and chocolate mint chips.

Pour the mixture into a greased mold.
Bake for 30 minutes.

Spider Halloween Muffins

Ingredients:

595 g brownie flour prepared, plus ingredients to prepare
450 g bitumen fudge
Sweet red cinnamon
Strips of liquorice cut in pieces of 3.5 cm to form the legs.

Preparing:

Prepare brownie according the package instructions.
Remove from the oven and allow to cool.

Cut with circular cookie cutters and place on each Halloween paper.
Decorate with chocolate fudge bitumen.
Press the sweet cinnamon to form eyes.
Place 4 strips of liquorice on each side.

Skulls and Bones Halloween Brownies

Ingredients:

645 g bronies flour, plus ingredients to prepare.
450 g chocolate bitumen
1/4 cup sugar
1/8 tsp almond extract
1 egg white
Gel red and black to decorate

Preparing:

Prepare and bake the brownies according to the instructions and allow to cool.

Preheat oven to 120°C (240ºF).

Beat the egg white until a frothy consistency.
Add the almond extract and beat on the verge of nougat.
Enter into a sleeve to decorate.
Draw 24 skulls and bones on a baking tray with parchment paper.

Bake for 15 minutes.
Remove from the oven and allow to cool.

Remove carefully and decorate with red and black gel to make the eyes and mouth.
Place each skull on each brownie.

Capuccino Brownie

Ingredients:

150 g unsalted butter
125 g dark chocolate
1 1/2 cups sugar
1 cup plain flour
1/4 cup cocoa powder
3 eggs
2 tbsp instant coffee powder
1 tsp vanilla essence
1 tsp drinking chocolate

Preparing:

Preheat the oven to 180ºC (350ºF).
Grease a shallow baking tin and line the base with baking paper.

Melt butter and chocolate in a small heatproof bowl over a pan of steaming water.
Remove from heat and allow to cool.

Whisk the eggs, sugar and vanilla together.
Add and whisk the chocolate mixture, and the stir in the flour, cocoa and coffee powder.
Pour into the tin and bake for 40 minutes.

Ramada Brownie

Ingredients:

1 cup mixed nuts
1 cup flour
3/4 cup sugar
1/2 cup dark syrup
1/2 cup butter
150 g semisweet chocolate
3 eggs
1 tsp vanilla

Preparing:

Bring to boil the syrup with butter and retire of the fire.
Add the chocolate and beat well.
Add the rest of the ingredients and mix well.

Spill the mixture in a greased mold.
Bake at 175°C (350°F) for 30 minutes.

Chocolate Brownies

Ingredients:

1 1/2 cups flour
1 cup chopped nuts
1 cups chocolate chips
8 ounces cocoa
3 butter bars
6 eggs
1 tbsp vanilla
Picks of salt

Preparation:

Preheat the oven to 175ºC (350ºF).

Melt butter with cocoa and let cool.

Stir eggs with the salt until they change of color.
Add cocoa little by little, the flour, vanilla, nuts and chocolate chips.

Spill the mixture in a greased pyrex.
Bake for 40 minutes.