Kitty's Kozy Kitchen: brownies

Showing posts with label brownies. Show all posts

Monday, November 27, 2023

I hope you all had a wonderful Thanksgiving. I had the BEST Thanksgiving ever!

Monday, February 7, 2022

I'm sharing my tea and dessert in my bedroom today.

Monday, June 1, 2020

Today I've made Best Brownies, which I have been making since the 1970's, but have never shared the recipe on my blog before now. We can sit in front of my little waterfall, and enjoy some peace.

My neighbor gifted me with this stack-able tea for one set several years ago. Isn't it sweet?

This is one of my birdhouses that I have in my backyard.

I guess I have a thing for birdhouses!

My son, Mike, painted this picture and gave it to me for my February birthday. It has all the birds that visit my backyard, and represent family members. My granddaughter, Ella, asked Mike, "Where's Nana?" Mike said that I wasn't in it, and she thoughtfully said, "Oh... Nana is the branch". Wasn't that the sweetest?

I have the painting hanging in my living room, and I love it!

Yield: 16

Author: Kitty, and adapted from my Hershey's Cocoa Cookbook

Best Brownies

These truly are wonderful brownies, and are made with common pantry ingredients. I adapted the recipe to make in just one bowl, for easier cleanup.

Ingredients:

For the Brownies:
1/2 cup oil or melted butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional), but I like to put them on top of the frosting
For the Frosting (if using)
3 tablespoons butter, softened
3 tablespoons cocoa powder
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla
1 cup powdered sugar
1-2 tablespoons milk

Instructions:

For the Brownies: Blend oil (or melted butter), sugar, and vanilla in a mixing bowl. Add eggs, and beat well with a spoon. Add the flour, cocoa powder, baking powder and salt and mix until well blended. Stir in nuts, if using (or save for topping).
Spread in a greased 9" square pan (an 8" pan works, too). Bake at 350 degrees for 20-25 minutes, or until brownie begins to pull away from edges of pan. Cool in pan. Frost if desired.
For the Frosting: Cream butter, cocoa powder, corn syrup and vanilla in small mixing bowl. Add powdered sugar and milk; beat to spreading consistency. About 1 cup of frosting.
Top with chopped nuts, if desired.

Created using The Recipes Generator

I am sharing this withe these lovely parties:

Keep In Touch

Full Plate

Love Your Creativity Link Party

Meal Plan Monday

Monday, February 26, 2018

Gooey Peanut Butter S'More Brownies

I'm sharing a cozy tea with my late Great Aunt Kitty's trio set that she painted for me, of which I have six different designs. She painted these as a shower gift for me. Since violets are for the month of February, I'm using these pretty pieces on such a rainy, dreary day that we are having.

Isn't this a pretty teacup? My Aunt Kitty had no children of her own, and my grandmother, who was Aunt Kitty's sister, and my mom's mother, died when I was probably three or four years old, and my Aunt took the place of my grandma.

Here's my baking partner, who just so happened to lick the marshmallow creme spoon, when she finished spreading it on top of the brownies. That girl is so fun and she keeps me laughing!!

Yield: Depends on how large or small you like your brownies!Author: Kitty

Gooey Peanut Butter S'More Brownies

These are so heavenly, and a great recipe for kids to make. My son thinks they taste like a buckeye with cream.

ingredients:

1 box brownie mix for a 9 x 13" pan

1 jar (7-1/2 oz.) marshmallow creme

1 cup prepared (or homemade) creamy chocolate frosting

1 cup creamy peanut butter ( I think crunchy would be good, too)

instructions:

Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
Evenly drop marshmallow creme onto cooled brownies with spoon.

Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with peanut butter.

Pour melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.

http://www.kittyskozykitchen.com/2018/02/gooey-peanut-butter-smore-brownies.html

Created using The Recipes Generator

Thank you for your visit! xo

I am sharing this with these lovely parties:

Tuesday Cuppa Tea

Cooking and Crafting with J & J
Keep In Touch

Friends Sharing Tea

Share Your Cup

Full Plate

Dishing It! & Digging It!

Monday, July 14, 2014

Strawberry Brownie Shortcake

Won't you join me for some Berry Zinger tea and a strawberry brownie shortcake? It is hot here in Texas, and you can choose your tea iced, if you'd like.

I'm using a favorite teacup that was gifted to me from a dear friend. The poppy design looks pretty with the strawberries, don't you think?

This recipe comes from Duncan Hines and I opted to make individual brownies in muffin pans, instead of the round cake pans. Make sure to use a baking spray that has the flour and oil in it to coat the muffin pans, if you decide to make the individual ones. If you have a crowd, the large one would be perfect. Another idea would be to make a trifle and just crumble the brownies, and alternate with the filling and strawberries.

1 package of brownies for a 9x13" pan
1 (3.5 oz.) package vanilla instant pudding and pie filling (I used a box of sugar-free)
1½ cups milk
2 cups frozen non-dairy whipped topping
1 quart fresh strawberries

Preheat oven to 350 degrees. Grease bottom and sides of two 9" round cake pans.
Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans.
Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely. (My brownies in the muffin pans baked in about 22 minutes)
Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea
Friends Sharing Tea
Tea Cup Tuesday

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit! xo

Monday, December 16, 2013

Brownies

Tea today is in front of the fireplace with one of my very favorite Santas. My daughter bought him years ago. My mini tree is decorated with tiny cooking utensils. Care to join me for some Eggnogg'n tea (thanks, Lynn!) and some brownies?

Isn't this baking Santa adorable? I love his flour sack, cookies, pitcher and wooden spoon. Of course his jingle bell nose is the cutest! Although I certainly admire all the pretty, natural decorations in blogland, I LOVE getting out my olden decor....it's like seeing old friends!!

This Santa was made by my son, Mike, when he was in 10th grade. He did the painting and I did the sewing. I love him!

These brownies are perfect if you like fudgy flavor and chewy texture. The recipe comes from King Arthur Flour and they're intensely flavored.

I'm going to serve the brownies with some peppermint ice cream and hot fudge sauce for Christmas Eve and top them with some crushed peppermint candy from my peppermint pig from bloggy buddy, Lynn at Happier than a Pig in Mud. The grandkids will have fun cracking the pig with a hammer! The pig is a symbol of good health, happiness and prosperity. The recipe for the sauce can be found here and it's a family favorite! Here's the brownie recipe:

4 large eggs
1 1/4 cups Dutch process cocoa or Double-Dutch process (I used regular cocoa)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/2 cups flour
2 cups chocolate chips

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

2) Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

3) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

4) Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

I am sharing with these lovely parties:

Make It Pretty Monday
Tea Time Tuesday
Friends Sharing Tea
Let's Dish!
Full Plate
Foodie Friday
Weekend Potluck
Seasonal Sundays

Thank you for your visit! xo

Sunday, January 13, 2013

Brownie Pudding

My dear daughter gave me this darling mug! It's perfect for me.

This recipe comes from one of my first cookbooks that I purchased when I was a new bride, which is the Better Homes and Gardens Dessert Cookbook. I have made this Brownie Pudding for over MANY years and it always hits the spot for a chocolate fix. It's one of those recipes where you make a batter, sprinkle brown sugar and cocoa powder on top and then finish with hot water. MAGICALLY while baking the pudding ends on the bottom and the cake on the top. Here's the recipe:

1 cup flour

3/4 cup sugar

2 T. cocoa

2 t. baking powder

1/2 t. salt

1/2 cup milk

2 T. oil

1 t. vanilla

1/2 - 1 cup chopped nuts

3/4 cup brown sugar

1/4 cup cocoa

1 3/4 cup hot water

Chocolate and tea always hits the spot!

Sift together the first five ingredients. Add milk, oil and vanilla and mix until smooth. Add the nuts. Pour into a greased 8 x 8 x 2-inch pan.

Mix brown sugar and 1/4 cup cocoa. Sprinkle over batter.

Pour hot water over batter. Bake at 350 for 45 minutes.

I am sharing this with:

Here's the back of my Hello Kitty mug.
I'm drinking some Constant Comment.

On the Menu Monday

Mix It Up Monday

Make It Pretty Monday

Tea Time Tuesday

Table Top Tuesday

Friends Sharing Tea

Let's Dish!

Ingredient Spotlight

Full Plate Thursday

Tablescape Thursday

Foodie Friday

Seasonal Sundays

Weekend Potluck

Pink Saturday

Thursday, August 16, 2012

Julia Child's Brownies

In honor of Julia Child's would-be 100th birthday on August 15th, I thought I'd try her brownie recipe. The recipe is from Epicurious and if you love a fudgy brownie, you will love these! It's almost like eating some chocolate molten cake...very, very gooey. This would be perfect with a scoop of vanilla ice cream. I used my late Great Aunt Kitty's painted daisy plate and matching teacup and saucer. I used some faux daisies in my Bellek vase and a green polka dot napkin. I would love to share some brownies and tea. Won't you join me?

Do you notice the gooey goodness?

1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs

Directions:

1. Center a rack in the oven and preheat the oven to 350°.

2. Sift the flour and salt together and set aside.

3. Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.

4. Pour the mixture into a large bowl.

5. Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.

6. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.

7. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.

8. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.

9. When the eggs are almost completely incorporated, gently fold in the dry ingredients.

10. Pour and scrape the batter in to an unbuttered 9-inch square pan.

11. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.

12. Cut into the center at about the 23-minute mark to see how the brownies are progressing. Mine required the full amount.