Brownies in the Crockpot

I got this recipe at A Year of Slow Cooking. the kids were so excited to smell sweet smells instead of savory from the crockpot.
I mixed up a batch of brownie mix according to the box. I then spayed 5 coffee mugs with cooking spray. I placed in the crockpot and cooked for 2 hours. I think 2 hour was a bit long next time i would check after and hour and then ever 15 minutes.

Hot Fudge Candy Shop Brownies

This recipe was in the January/February Hannaford Fresh Magazine. Yummy!
1 cup
Unsalted butter
1 cup
Sugar
1 cup
Packed light brown sugar
12 oz
Semi sweet chocolate baking chips/morsels
1 cup
All purpose flour
1/4 cup
Unsweetened cocoa powder
1/2 tsp
Salt
1/2 tsp
Baking Powder
4 ea
Egg
2 tsp
Vanilla extract
1/2 cup M&M candies

1. In a 3-qt. saucepan, melt butter over medium-low heat. Add sugars and cook for 3 to 5 minutes, stirring frequently, until sugars dissolve. Reduce heat to low and add 11.3 cups of the chocolate chips (about 8 oz.), stirring until chocolate is thoroughly melted. Remove pan from heat and let cool for 20 minutes. 2. While chocolate mixture cools, preheat oven to 350‹F. Spray a 9-by-13-inch pan with cooking spray. In a medium bowl, combine flour, cocoa, salt, and baking powder and stir with a whisk or fork until blended. Set aside. 3. When chocolate-butter mixture is lukewarm, beat in eggs, one at a time, using a wooden spoon. Make sure each egg is thoroughly blended into mixture before adding the next egg. Add vanilla extract and mix. Add flour mixture and stir until flour is combined with chocolate mixture. 4. Scrape batter into prepared pan and smooth out with a spatula. Scatter remaining 2.3 cup (4 oz.) chocolate chips and candy-coated chocolates evenly over batter. Bake for 23 to 26 minutes, or until brownies begin to pull away from side of pan and surface is no longer shiny. Place pan on a cooling rack and let cool for 45 minutes before cutting into 24 bars.

Peanut Butter Swirl Brownies

Prepare brownies according to box ( for 19.8 oz. box) fro 9"X9" pan. In a bowl stir together 1/2 c peanut butter, 1/4 C confectioners sugar, 1 1/2 T melted butter, and 1 egg until smooth. Dollop peanut butter onto brownie batter in pan. Swirl with a knife. Bake according to directions.

Brownie Bites for The Feast of the Holy Name of Jesus

Brownies

2 squares unsweetened chocolate

1/2 C butter

2 eggs

1 C sugar

3/4 C flour

1/2 tsp. baking powder

1 tsp. vanilla

1/3 C walnut meats

Do not preheat the oven. Melt the chocolate and the butter.

Beat the eggs and add the sugar. Add the chocolate and butter

and beat. Add flour and baking powder and beat. Add vanilla

and walnuts. Bake in a greased 8" dish. Place in oven and bake

at 300 degrees F for 55 minutes. This recipe was from the Saxon

math 3 lesson 62 or 63. The brownies were alright, not very sweet.

Butterscotch Brownies

1/4 cup butter
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup self rising flour
1 teaspoon baking powder
1/2 cup chopped walnuts


Preheat oven to 375 degrees F (175 degrees C). Grease an 9X9 inch baking pan.
In a large saucepan; melt butter, beat in brown sugar. add egg, flour, vanilla, and walnuts; beat until smooth and well blended. Pour into prepared baking pan. Bake 25 minutes. Cool in pan on a wire rack. Cut into squares.

Oreo Brownies

1 lb. (4 sticks) unsalted butter


2C semi-sweet chocolate chips or chopped semi-sweet chocolate


6 ounces unsweetened chocolate, chopped


2 T dark coffee cooled


7 large eggs


2 T pure vanilla extract


2¼ cups granulated sugar


1¼ cups cake flour, divided


1 Tbaking powder

4 cups broken Oreos about 40 cookies






1
Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

2
In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

3
In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

4
In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.

5
Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.

Zucchini Brownies

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup butter, room temp.
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour( using cocoa powder )a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frostingcream together the 6 tablespoons of cocoa and butter. Blend in theconfectioners' sugar, milk and 1/2 teaspoon vanilla. Spread on cooled brownies.

Ooey Gooey Brownies

I package of brownie mixed prepared as per box. In a 9"X9' pan place foil so there is an overhang for easy liftout. Spray foil with cooking spray. Spread half of brownie batter in pan. Place 16 peanutbutter cups in rowns on the batter. Now spread remaining batter over the cups and bake as per box for 9"x9" pan.

Dulche de Leche Brownies

Dulce de Leche Brownies
12 brownies

8 tablespoons (115 g) salted or unsalted butter, cut into pieces
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (
Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Classic Brownies

I found this recipe in the Cook's Illustrated magazine and they are wonderful. Perfectly moist and chewy.
1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ cups (15¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)