Best Santa Fe Brownies Recipes

SUPERNATURAL BROWNIES

Steps:

• Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
• Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
• Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
• Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
• To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
• Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.

SUPER-FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

SANTA FE BROWNIES RECIPE

Steps:

• Adjust a rack 1/3 up from the bottom of the oven and preheat the oven to 350 degrees. Prepare a 9 x 13 pan: Turn pan upside down. Center an 18 inch length of foil, shiny side dow, over the pan. Press down on the sides and corners to shape the foil to fit the pan. Run water into the pan, pour it out, and place the foil in the pan and press into place. Spread melted butter all over the bottom and sides of the foil. Set aside. For the chocolate mixture: sift together flour, baking powder and salt. Set aside. Place the chocolates and butter in a double boiler on moderate heat, stir occasionally until melted and smooth. Remove from heat and set aside. In mixer, beat eggs just to mix. Add the sugars and the vanilla and beat only until mixed. On low speed, beat in the melted chocolate mixture and the sifted dry ingredients only until incorporated. Set aside 2 1/4 cups of mixture. Add 2/3 cups of nuts to remaining mixture. Spread chocolate/nut mixture in the prepared pan. For the cream cheese mixture: In small bowl beat cream cheese and butter until smooth. Beat in vanilla and sugar. Add the eggs one at a time and beat only until smooth. Pour cheese mixture in a wide ribbon over the chocolate mixture in the pan. Spread to the edges of the pan. Stir remaining chocolate mixture well to soften it a bit and then pour in a wide ribbon over the cheese layer. Cut through the top chocolate layer in a zig zag pattern to marbleize slightly. Sprinkle remaining nuts over the top. Bake for 1 hour and 15 minutes or until cake tests done (toothpick comes out clean). Halfway through cooking, turn the pan front to back for even cooking. Cool in pan, then remove by placing cutting board over pan and flipping the brownies. Chill overnight or at least a few hours.