Connie's PMS Brownies

A few weeks ago I shared a recipe from Extreme Brownies my new favorite cookbook. I have been going from cover to cover baking each and every recipe. These "PMS" brownies are another rich, chewy, chocolaty brownie that I have made and shared several times now, they are quite popular in my house and will be in yours too I believe. 

Connie’s “PMS” Brownie

3 sticks unsalted butter

2 cups,60% bittersweet chocolate chips

6 large eggs, at room temperature

3 cups sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

1 1/4 cups cake flour

1 cup and 2 tablespoons  Dutch-processed unsweetened 

     cocoa powder

Adjust the rack to the middle level of the oven and preheat to 350 F.  Prepare a 9 x 13 inch  baking pan with heavy duty aluminum foil, spray foil with cooking spray or grease with vegetable shortening

Cut the butter into 1- inch chunks. In a small, heavy saucepan, melt the butter pieces over low heat; add the chocolate chips. Stir with a small whisk until combined and the chocolate is melted and smooth. Turn off the heat but leave the saucepan on the burner until ready to use.

Using a whisk, lightly beat the eggs in a large mixing bowl. Place the sugar and salt in a separate small mixing bowl, then whisk into eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined, whisk in the vanilla.

Place the flour and cocoa powder in a small mixing bowl; whisk to combine. Sift through a strainer directly into the batter; stir into mixture with a spatula until just combined. Pour the batter into the prepared pan and spread evenly.  Bake for 34 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 or 8 hours, or overnight. 

Remove brownies from the pan then peel off and discard the foil. Place the slab of brownies on a cutting board. Cut brownies with a sharp knife that as been heated in hot water. Enjoy!

Linking to:
Wow US Wednesdays Savvy Southern Style
Katherine's Corner Thursday
Refresh Restyle (Monday)
Dixie Delights
Cedar Hill Farmhouse

Cookies and Cream Brownies

Brownies, Oreos, fluffy frosting and fudge drizzle, combine to make the most scrumptious moist, chocolaty brownies. These brownies are served at a cafe near my house and I LOVE them!

In fact I love them so much I have been known to just skip lunch and have these instead. After searching for the recipe or something similar I finally found the recipe in Extreme Brownies by Connie Weiss 

Cookies and Cream Brownies

Recipe from Connie Weiss

Brownies:

2 sticks unsalted butter

11/3 cups 60% bittersweet chocolate chips

4 large eggs

2 cups granulated sugar

1/4 tsp. salt

11/2 tsp. vanilla extract

1/4 + 1 Tablespoon cake flour

1/4 cup + 2 Tablespoons unsweetened cocoa powder

15 Oreo cookies

Fluffy White Frosting:

8 Tablespoons vegetable shorting (Crisco)

1/2 stick unsalted butter, softened

1 cup marshmallow creme (Fluff)

1 teaspoon pure vanilla extract

1 teaspoon vanilla bean paste

11/4 cups powdered sugar

Fudge Topping:

11/4 cups Oreo Mini Cookies

2 Tablespoons unsalted butter

2 tablespoons light corn syrup

1/2 cup semisweet chocolate chips

2 teaspoons very hot water

Directions:

Preheat oven to 350. Line a 9 x 13" pan with foil and spray with cooking spray. Set aside.  Cut the butter into small chances and place in a small sauce pan, melt over low heat and then add the chocolate chips, stir until smooth and chocolate is melted. 

Whisk the eggs in a large bowl, then add the sugar and whisk until fully incorporated. Gradually add in the cooled chocolate and mix well. Add the vanilla and mix.

Measure the flour and cocoa and place in a strainer or sifter and sift the mixture directly into the chocolate batter. Stir until just mixed. Do not over mix. Pour the batter into the prepared pan and place 15 large Oreos evenly on the top, press down lightly. 

Bake brownies for 28-35 minutes or until a toothpick inserted into the center comes out clean. Cool brownies to room temperature and then let sit overnight. 

Frosting:

Beat the shortening and butter in a stand mixer fitted with a paddle attachment. Mix in marshmallow cream and vanilla. Slowly mix in powdered sugar. Spread the frosting over the brownies. Then top with mini-oreos. 

Fudge Topping:

Melt the butter and corn syrup in a pan over low heat. Turn off the heat and stir in the chocolate ships, mix well then add the hot water. Drizzle the fudge topping over the frosting. Chill the finished brownies for 1 hour or until the frosting and the topping sets. Remove from pan and slice into bars. 

Linking to:

Coastal Charm
Inspiration Monday
Savvy Southern Style
Katherine's Corner-Thursday
Dixie Delights
The Dedicated House