Best Lynns Sick Brownies Bites Valerie Bertinelli Recipe 445 Recipes

Classic Gooey Brownies image

Provided by Valerie Bertinelli

Categories dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 14

Cooking spray
1 1/2 sticks (12 tablespoons) unsalted butter
4 ounces unsweetened chocolate
3 large eggs, room temperature
1 1/2 cups granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 cups dark chocolate chips
2 tablespoons buttermilk
1 tablespoon brewed coffee
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder

Steps:

For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

Lynn's

Provided by peridot728

Number Of Ingredients 8

Cooking spray, for coating the baking pan
1 2/3 cups graham cracker crumbs
2/3 cup shredded coconut
2/3 cup chopped walnuts
One 14-ounce can sweetened condensed milk
6 ounces semisweet chocolate chips
Big pinch kosher salt
Confectioners' sugar, for rolling

Steps:

Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray. Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges. Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle. Spread the confectioners' sugar on a dinner plate. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat. The bonbons will keep, tightly covered, for 2 days. Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/lynns-sick-brownies-bites.html?oc=linkback