There are many theories the the origins of brownies, which include melted chocolate added to biscuit dough, baking a cake without flour, or improvising a baked good without baking powder.
2 sticks of butter
1 cup brown sugar
4oz semisweet chocolate
4oz 100% cacao chocolate
1/5 of our 12oz mix
1 tsp vanilla extract
1 cup chocolate chips(optional)
- bain marie or pot with small bowl to double boil
- medium mixing bowl
- hand whisk or whisk mixer attachment on stand mixer
- brownie pan
- grease or parchment paper
Optional Cobweb Topping (1 cup)
- 1 cup mini marshmallows or white chocolate
1.Melt the chocolate and butter together using the bain marie (double boiler) method.
2. Let mixture cool to 95ºF 105ºF
3. Whip the eggs and add vanilla sugar or extract and brown sugar bit by bit.
4. Mix in the chocolate butter mixture.
5. Fold in 1/5 of our 12oz mix.
6. Fold in chocolate chips with mix-ins desired.
7. Grease your brownie pan or line with parchment paper.
8. Bake at 300ºF for 35-40 min
11. Beat softened butter and cream cheese till blended well
2. Add brown sugar, maple syrup, vanilla extract, and ground clove till until creamy.
3. Refrigerate for 10 minutes.
4. Frost your cooled off baked goods as desired or cover and refrigerate for up to 3 days or freeze for up to 1 month (before expiration).