Best Glazed Brownies Recipes

CHOCOLATE-GLAZED BROWNIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

GLAZED BROWNIES

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
• In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
• Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
• Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.

GLAZED MINI BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.
• Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.
• Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.
• Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.
• Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.
• Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.

GLAZED CHOCOLATE CHIP BROWNIES

Steps:

• In a large bowl, combine the butter, eggs and vanilla. Combine dry ingredients; add to butter mixture. Stir in water and chocolate chips until blended. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack., For glaze, in a microwave, melt the chips and butter with milk; stir until smooth. Whisk in the confectioners' sugar and vanilla until smooth. Refrigerate for 20 minutes or until mixture reaches a spreading consistency; frost brownies.

SALTED PEANUT GLAZED BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in chocolate chips and 1/4 cup of the peanuts. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
• In medium microwavable bowl, stir frosting and peanut butter until blended. Microwave frosting mixture uncovered on High 20 to 30 seconds or until mixture is warmed and pourable. Pour over baked brownie; spread over top. Sprinkle remaining peanuts on top. Let stand about 1 hour or until set.
• Cut into 4 rows by 4 rows. Store covered in airtight container.

ZESTY GLAZED LEMON BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Grease an 8×8 inch baking dish with butter and set aside.
• Zest and juice two lemons and set aside.
• In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
• In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
• Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
• Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
• Allow to cool completely before glazing. Do not overbake, or the bars will dry.
• Filter the powdered sugar and whisk with lemon zest and juice.
• Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
• Spread second 1/2 the glaze over the bars, and let it set (not harden like most).
• Cut into bars and serve.

GLAZED MINT BROWNIES

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, microwave butter and chocolate on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in vanilla and eggs, one at a time. Stir in flour. , Pour into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool in pan on a wire rack., Beat filling ingredients until blended; spread over brownies. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until set.

TRIPLE ORANGE FUDGY BROWNIES WITH ORANGE GLAZED PECANS

Steps:

• 1. Prepare you brownie mix and pour into a greased 9X13 pan
• 2. Blend the cream cheese, marmalade, powdered sugar, orange juice, vanilla together. Whisk your eggs in a separate bowl and then add to the mix. Blend well. Should be a creamier easy spreadable consistancy. Now pour that over the brownies mix and gently spread over the top to cover. Next, take your fudge sauce and drizzle on top of cream cheese mixture. I used a knife and spreaded it out over the top. Bake as directed at 350 degrees but check on it. It may take more time due to the layering.
• 3. Prepare your frosting and set aside. The frosting was harder to give you amounts because I just kept putting more tang until I got my desired color and taste. Also, you may want to put more or less powdered sugar too.
• 4. The pecans are extremely tasty but I burnt them to blackness the first batch trying to roast them. lol Seriously though, they are expensive and I told myself you have to eat those. lol....I started eating them and couldn't eat anymore because they were too burnt. Well, you take this mixture (except for pecans) and cook in in a pan till it comes to a boil. I cooked mine for a few minutes and then took it off the burner. But, you want to cook it longer till a syrup type texture. Maybe 8 to 10 minutes. Then, pour your 2 cups of roasted pecans into the glaze and mix thoroughly. Then place them on parchment paper and spread them out to dry.
• 5. Once you remove your brownies from oven let cool and then ice. Top with your orange glazed pecans.

GLAZED CHOCOLATE CHIP BROWNIES

Steps:

• In a bowl, combine the butter, eggs and vanilla. Combine the dry ingredients; add to the butter mixture and mix well. Stir in water and chocolate chips until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack. In a saucepan, combine the chips, milk and butter until chips and butter are melted. Remove from the heat; whisk in the confectioners' sugar and vanilla until smooth. Cover and refrigerate until frosting is room temperature, about 20 minutes; frost brownies. Cut into bars.

GLAZED MINT-FROSTED BROWNIES

Steps:

• 1. Beat butter, sugar, vanilla, eggs, and 2 squares of melted chocolate together.
• 2. Stir in nuts and flour.
• 3. Spread in 8 x 8 x 2 inch pan and bake at 350 degrees for 25 minutes.
• 4. Cool.
• 5. Prepare mint frosting by mixing 1 cup of confectioner's sugar, 2 tbs softened butter, 1 tbs milk, and the peppermint extract.
• 6. When brownies are completely cool, spread on the mint frosting. Let stand until set
• 7. For the chocolate glaze, melt 2 tbs butter. Add 2 squares of unsweetened chocolate and stir until all is melted. Pour the chocolate glaze over the brownies and chill until firm.
• 8. Bring to room temperature and cut.

CHOCOLATE GLAZED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray a 10x13 inch baking sheet (or use parchment paper).
• Cream butter, cocoa powder and sugar with mixer until smooth. Add eggs one at a time and be sure to mix well after each addition.
• In a separate bowl, combine flour, salt and vanilla. Add to batter and mix well.
• Spread batter on baking sheet and bake for 20-25 minutes.
• Melt peanut butter in microwave until it can be stirred. Pour and spread over warm brownies. Place in refrigerator until peanut butter is firm.
• Make glaze. Combine milk, cocoa powder, butter and marshmallows in saucepan. Cook over medium heat until marshmallows are melted and mixture is smooth. Remove from heat and mix in powdered sugar.
• Mix glaze well until smooth and spread over peanut butter layer. Refrigerate brownies until set.

GLAZED OATMEAL BROWNIES

Steps:

• Preheat oven to 375 degrees F.
• Grease a 9"X9" square pan.
• Sift together flour, baking soda and salt.
• Set aside.
• Mix together shortening, brown sugar and egg.
• Stir in milk.
• Stir in flour mixture.
• Stir in oats and chocolate chips.
• Spread in prepared pan.
• Bake approximately 30 minutes.
• About four or five minutes before brownies are done, combine orange juice and sugar in a pan.
• Bring to a boil.
• Add orange rind.
• When brownies are done and still hot, poke top with a fork a few times and pour hot orange glaze all over.
• Let cool and cut into bars.

GLAZED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F or 175 degrees C. Spray 8x8in baking pan with nonstick cooking spray.
• In a medium bowl cream together 1/2c PB and margarine. Gradually blend in brown sugar, white sugar, eggs and vanilla at medium speed until fluffy. Combine flour, baking powder, salt, cocoa and cinnamon into the PB mixture until well blended.
• Bake for 30-35mins in preheated oven or until top springs back when touched. Let cool.
• While cooling in small bowl mix together the water, powdered sugar, 1/2 tbls pb and chocolate syrup. When brownies are cool drizzle glaze over top then cut into 16 squares.

GLAZED ESPRESSO BROWNIES

Steps:

• Line a 13x9 inch pan with foil, extending foil over edges of pan. Butter foil.
• Melt butter and unsweetened chocolate in a small saucepan over low heat. Stir constantly. Cool to room temperature.
• In medium bowl, combine flour, baking powder and salt.
• In large bowl, beat eggs, sugar, espresso powder, kahlua, and vanilla with an electric mixer until well combined.
• Beat cooled chocolate mixture into egg mixture.
• Add flour mixture, and stir just until combined.
• Spread batter in prepared pan.
• Bake at 350 for 25-30 minutes or until top is set and dry.
• Cool in pan on rack.
• To prepare glaze, combine all glaze ingredients in medium saucepan. Heat over low heat, stirrng constantly, until melted and smooth.
• Pour glaze over brownies and spread evenly.
• Cover and chill until glaze is set (about 2 hours).
• Let stand at room temperature 20 to 30 minutes before serving.
• Use foil to lift brownies out of pan.
• Cut into bars.

ORANGE-GLAZED BROWNIES

Steps:

• In a medium saucepan, melt chocolate and butter over low heat, stirring constantly.
• Remove pan from heat; stir in sugar, eggs, orange peel, and vanilla.
• Lightly beat mixture with a wooden spoon just until combined; stir in flour and nuts.
• Spread batter in an ungreased 8-inch square baking pan.
• Bake at 350° for 30 minutes.
• Cool completely in pan on wire rack.
• Meanwhile, in a small saucepan, bring whipping cream to a gentle boil over med-low heat, stirring constantly; remove from heat.
• Add in chopped semi-sweet chocolate and orange peel; let stand 1 minute.
• Stir mixture with a wooden spoon until chocolate is melted.
• Cool glaze for 5 minutes before using.
• Pour glaze over cooled brownies, spreading to glaze top evenly; let stand until glaze is set; cut into squares.
• To store: cover and store in refrigerator up to 3 days; to freeze-wrap unglazed uncut brownies in heavy foil and freeze up to 3 months; thaw brownies; glaze and cut into bars.

CHOCOLATE-GLAZED BROWNIES

Steps:

• Heat oven to 350°. Spray square pan, 8x8x2 inches, with nonstick cooking spray. Mix sugar, margarine, vanilla and egg whites in medium bowl. Stir in remaining ingredients except Chocolate Glaze. Spread in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean cool. Prepare Chocolate Glaze. Spread glaze evenly over brownies. Cut into about 2-inch squares.Chocolate Glaze2/3 cups powdered sugar2 tablespoons cocoa1/4 teaspoon vanilla3 to 4 teaspoons hot waterMix all ingredients.1 brownie: Calories 135 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 0mg Sodium 100mg Carbohydrate 70g (Dietary Fiber 0g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MAKE-AHEAD GLAZED BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, cocoa, baking powder and salt; add to creamed mixture alternately with milk and mix well after each addition. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Gradually beat in milk until smooth. Stir in pecans and vanilla. Spread over warm brownies. Cool on a wire rack. , Cover and freeze for up to 1 month. Thaw and cut into bars.