Best 4 Victory Brownies Recipes

VICTORY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 8 inch square baking pan.
• Melt unsweetened chocolate, semisweet chocolate, and butter in a saucepan over low heat. Remove from heat.
• Stir in brown sugar, white sugar, and honey; mix until sugar is dissolved. Beat in eggs, a little at a time. Add flour, salt, baking powder, vanilla, hazelnuts, cayenne pepper, and orange zest. Stir until blended well and mixture is glossy. Pour batter evenly into pan.
• Bake until the surface looks dry and a toothpick inserted in the center has just a film of chocolate on it, 30 to 40 minutes. Cool on a rack about 12 minutes and cut into squares while still warm.

CLASSIC GOOEY BROWNIES

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.

VICTORY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 8 inch square baking pan.
• Melt unsweetened chocolate, semisweet chocolate, and butter in a saucepan over low heat. Remove from heat.
• Stir in brown sugar, white sugar, and honey; mix until sugar is dissolved. Beat in eggs, a little at a time. Add flour, salt, baking powder, vanilla, hazelnuts, cayenne pepper, and orange zest. Stir until blended well and mixture is glossy. Pour batter evenly into pan.
• Bake until the surface looks dry and a toothpick inserted in the center has just a film of chocolate on it, 30 to 40 minutes. Cool on a rack about 12 minutes and cut into squares while still warm.

DARK VICTORY BROWNIES

Steps:

• Preheat oven to 325°. Line a 9-inch square pan with foil so that 2 inches hang over two opposite sides. Grease the foil.
• Melt the chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Transfer to a medium bowl.
• Using a wooden spoon, beat in cocoa powder and sugar until well blended. Beat in eggs, one at a time. Beat in sour cream and vanilla extract. Add flour and salt. Mix just until blended. Stir in pecans.
• Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool in pan on wire rack.
• Makes 16 brownies.