We are this close to that time of year when the focus on comfort foods and sweet treats switches to fresh fruits, produce and a big increase in outdoor activity. To help ease your transition, may we present these sweet nothings of spring? You might find that rich confections cut into tiny, elegant pieces and presented like the special treats they are can satisfy with just a bite. Dig into that fresh springtime salad, then soothe your sweet tooth!
Frosted Pecan Brownies
Recipe Name: Frosted Pecan Brownies Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 36 brownies
Author: Tammy Algood
Ingredients
- 4 ounces unsweetened baking chocolate
- 1¼ cups unsalted butter, divided
- 2 cups granulated sugar
- 4 eggs
- 1 cup all-purpose flour
- 1½ cups coarsely chopped toasted pecans, divided
- ⅓ cup milk
- 6 tablespoons unsweetened cocoa powder
- 1 (16-ounce) package powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside.
- Place the unsweetened chocolate and ¾ cup of the butter in a large glass bowl and microwave on high for 1 minute. Stir and repeat at 30-second intervals until completely melted and smooth.
- Whisk in the sugar and eggs until well blended. Stir in the flour and 1 cup of the pecans. Spread the batter into the prepared pan. Bake 25-27 minutes or until a tester inserted in the center comes out with just a few moist crumbs.
- Meanwhile, place the remaining butter and the milk and cocoa in a large saucepan over medium heat. Cook, stirring constantly, for 4 minutes or until the butter melts. Remove from the heat, and with a hand mixer on medium-low speed, beat in powdered sugar and extract until smooth.
- Pour over the warm brownies, spreading evenly. Sprinkle with the remaining pecans. Cool for 1 hour in the pan on a wire rack before cutting into squares.
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White and Dark Chocolate Brownies
Recipe Name: White and Dark Chocolate Brownies Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 24 brownies
Author: Tammy Algood
Ingredients
- 3 ounces unsweetened baking chocolate, roughly chopped
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 3 eggs
- ¾ cup all-purpose flour
- 6 ounces white chocolate pieces or squares, cut into pieces
- 1 cup pecans
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees. Line the bottom of a 9-by-13-inch baking pan with parchment paper. Grease and flour the parchment as well as the sides of the pan. Set aside.
- Place the unsweetened chocolate in a glass bowl and microwave on high power for 1 minute. Stir and if not completely melted, microwave in 15-second intervals until completely smooth. Set aside.
- In the bowl of an electric mixer, cream the butter until light and fluffy. Gradually add the granulated and brown sugars, beating well. Add the melted chocolate and blend. Then add the eggs, one at a time, beating well after each addition. With the mixer speed on medium-low, add the flour, then fold in the white chocolate and pecans.
- Evenly spread the batter in the prepared pan and bake for 20 minutes or until a tester inserted in the center comes out nearly clean. Place on a wire rack and cool in the pan.
- When ready to serve, run a kitchen knife around the sides of the pan, then invert onto a cutting board. Peel off the parchment and discard. Cut into squares, place on a serving platter and dust with powdered sugar. Store any leftovers in an airtight container.
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Creme de Menthe Brownies
Recipe Name: Creme de Menthe Brownies — These are perfect for any special occasion and well worth the time required. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 24-28 brownies
Author: Tammy Algood
Ingredients
- 4 ounces unsweetened baking chocolate
- 1¾ cups unsalted butter, divided
- 4 eggs
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 cups powdered sugar
- ¼ cup whipped cream
- ¼ cup creme de menthe liqueur
- 6 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside.
- Place the unsweetened chocolate and 1 cup of butter in a glass bowl and microwave the mixture for 1 minute on high power. Stir and continue to microwave at 15-second intervals until completely melted and smooth. Set aside to cool slightly.
- In the bowl of an electric mixer, beat the eggs until light and fluffy. Gradually add the granulated sugar. Fold in the vanilla and salt. Add the flour, then the melted chocolate. Beat for 1 minute. Transfer the batter to the prepared pan and bake 32 minutes. Cool completely on a wire rack.
- In a mixing bowl, cream ½ cup of butter until light and fluffy. Reduce the mixer speed and add the powdered sugar. Gradually add the whipped cream and creme de menthe. Spread evenly over the cooled brownies, cover and refrigerate 1½ hours.
- Place the remaining butter and the chocolate chips in a glass bowl. Microwave on high power for 30 seconds. Stir and repeat until the mixture is completely melted and smooth. Spread on top of the creme de menthe layer, cover and refrigerate at least 30 minutes.
- When ready to serve, dip a kitchen knife in hot water, then dry before cutting each piece to prevent the creme de menthe portion from smearing. Refrigerate any leftovers.
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Bittersweet Brownies
Recipe Name: Bittersweet Brownies — These are rich, so cut into small squares. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 24-32 brownies, depending on the size cut
Author: Tammy Algood
Ingredients
- 1 cup sugar
- ½ cup plus 1 scant tablespoon unsalted butter, divided
- 4 squares bittersweet chocolate, divided
- 3 eggs
- 1½ teaspoons pure vanilla extract, divided
- ⅓ cup all-purpose flour
- 1 cup chopped pecans, walnuts or almonds
- 1 cup powdered sugar
- 1-2 tablespoons room temperature milk
Instructions
- Preheat the oven to 350 degrees. Grease an 8- or 9-inch square baking pan and set aside.
- Place sugar, ½ cup of butter and 3 squares of the chocolate in a glass bowl. Microwave on high power for 1 minute. Stir and continue at 15-second intervals until completely melted and smooth. Set aside.
- In the bowl of an electric mixer, beat the eggs for 1 minute. Add 1 teaspoon of the vanilla and then the flour, mixing well. Fold in the nuts and the melted chocolate mixture. Transfer to the prepared pan and bake 30 minutes. Cool completely in the pan on a wire rack.
- Place the remaining butter and chocolate square in a large glass bowl. Microwave on high power for 30 seconds. Stir and repeat until mixture is completely melted and smooth. Stir in the sugar, mixing well. Add the remaining vanilla and 1 tablespoon of the milk. If the frosting is too thick, add the remaining milk, mixing well. Spread evenly over the cooled brownies.
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Peanut Lover Brownies
Recipe Name: Peanut Lover Brownies Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 16 brownies
Author: Tammy Algood
Ingredients
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ cup chopped unsalted peanuts, divided
- ½ cup peanut butter chips, divided
Instructions
- Preheat the oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, allowing the ends to extend on two sides. Grease the foil with cooking spray and set aside.
- Place the butter in a medium saucepan over medium heat. When melted, stir in the sugar and stir constantly for 1 minute. Remove from heat and allow to cool for 20 minutes.
- Stir the egg and extract into the butter mixture. Add the flour and baking powder, stirring until blended. Fold in half of the peanuts and half of the peanut butter chips. Spread evenly in the prepared baking pan. Sprinkle the remaining peanuts and chips on top of the batter, pressing in gently.
- Bake 23–25 minutes or until a tester inserted in the center comes out clean. Cool in the pan on a wire rack. Lift the foil by the extended ends and place the brownies right-side-up on a cutting board. Cut into squares and serve.
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