10 Super Brownies to Make for the Super Bowl

Every party needs dessert, in fact in might be the most important food at the party. One of my favorite treats to make, bring and eat at parties are brownies. They are easy to make, and you can dress them up or leave them plain. 

Here are 10 Super Brownies for you Super Bowl Party.

1. Classic Fudge Brownies

2. Dulce de Leche Fluff Brownies

3. Trisha Yearwoods Brownies

4. Lunch Lady Brownies

5. Cookies and Cream Brownies

6. Baked Fudge

7. Fudgy Raspberry Brownies

8. Fabulous Fudge Brownies with Fudge Frosting

9. Guinness Stout Brownies

10. Triple Chocolate Brownies

Enjoy the game and enjoy your brownies!

Connie's Caramel-Stuffed Sea Salt Brownies

I am always on the hunt for a new and interesting brownie and recently I found it while paging through my absolutely favorite cookbook Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever. I have had this book for years and have made many recipes from it, some of which I have shared here before they were gobbled up but I have never made these caramel-stuffed brownies. I am not sure if that was a good thing or a bad thing because they are so good that I wanted to eat the entire pan! 

Connie's Caramel Stuffed Sea Salt Brownies

Recipe from Connie Weiss

Ingredients

Caramel Layer

1/3 cup and 1 teaspoon heavy whipping cream

2 tablespoons unsalted butter

2 tablespoons and 1 teaspoon bleached all purpose flour

12 ounces (about 43) Kraft America's Classic Caramels
1 teaspoon pure vanilla extract

Brownie Batter

Vegetable shortening for the pan
2 sticks unsalted butter
3 ounces unsweetened baking chocolate
1 cup 60% cocoa bittersweet chocolate chips
4 large eggs at room temperature
1 cup granulated sugar
1 packed cup light brown sugar

3/4 teaspoon salt
11/2 teaspoons pure vanilla extract
1 cup bleached all purpose flour
1/2 teaspoon baking powder


Milk chocolate glaze

3/12 teaspoons canola oil

3/4 cup and 1 tablespoon milk chocolate chips

Garnish

1 to 2 teaspoons Maldon flaked Sea Salt

Directions

To make the caramel layer, place the cream and the butter in a 2 quart sauce pan, begin the melt the mixture. Then add the unwrapped caramels and add them to the saucepan. Cook the mixture over medium-low heat, stir occasionally with a rubber spatula, until the caramels are completely melted and smooth. FINISH the caramel layer when the brownie base is in the oven.

To make the brownies: make sure the oven rack in in the middle level and preheat the oven to 350. Prepare a 9 x 13" baking pan with heavy duty aluminum foil and then lightly grease the foil lined pan.

Cut the butter into 1" pieces and place in a heavy saucepan. Be sure to melt the butter on the lowest setting. While the butter is melting, chop the unsweetened chocolate and add it to the melted butter along with the 60% chocolate chips. Whisk until melted and smooth, then turn off the heat and leave the saucepan on the burner while you continue with the rest of the recipe.

In a large bowl lightly whisk the eggs. Place the sugars and salt in a small bowl and then add to the eggs until just incorporated. Briefly whisk the chocolate and then gradually whisk it into the egg mixture until just combined. Briefly whisk in the vanilla.

Place the flour and the baking powder in the small mixing bowl, whisk to combine. Sift through a strainer directly over the chocolate batter. Stir in with a spatula until just combined. Pour half of the brownie batter into the prepared pan. Spread evenly with a small offset spatula, bake for 15 minutes or until a toothpick comes out clean.

While the base is baking make the rest of the caramel.

Once the caramels are completely melted and smooth, sift the flour over the top and stir well. Remove from heat and add the vanilla. Stir well.

Pour the cooked caramel over the HOT brownie base immediately after it comes out of the oven, spread with a spatula. Dollop the remaining brownie batter over the top and carefully spread over the caramel mixture. Return to the oven and bake an additional 20 minutes.

Let cool for 15 minutes then glaze. 

For the milk chocolate glaze:

Bring a medium saucepan of water almost to a boil. Combine the chocolate and canola oil in a bowl that will fit over the saucepan to form a double boiler. Once water comes to a boil remove from the heat and place the bowl over the top. Stir with a spatula until the mixture is smooth, once smooth pour over the brownies, smooth in an even layer. Then sprinkle with sea salt. Let sit for 30 minutes at room temperature. Then refrigerate for at least 8 hours. Remove brownies from pan, cut and enjoy.

If you love baking, and you love brownies you need to get a copy of this book and the good news is that it is on sale for $15.00 or was at the time I was writing this post! You can also order the Kindle edition here for $8.99!. 

If you get yourself a copy and you make something please come back and share your recipe!

Zingerman's Bakehouse Black Magic Brownies

This post contains affiliate links. 

While I was born in Michigan and lived there for many years I have not been to the world famous Zingerman's Bakehouse or the Deli in Ann Arbor. When I had the chance to review a copy of their new Zingerman's Bakehouse cookbook I couldn't wait to try a few of their recipes. 

The Zingerman's Bakehouse cookbook shares 25 years of the their best bread and pastry recipes with home cooks and bakers. There are 65 recipes for bagels, Detroit style pizza, French Crueller donuts, Rhubarb pie, brownies and more. Because I love brownies that was the first recipe that caught my eye.

The bakehouse actually makes three different brownies, the Black Magic which are plain brownies, Magic brownies with walnuts and Buenos Aires brownies with dulce de leche in the middle. I made both the Black Magic and the Magic brownies and they were both fabulous. I typically do not like walnuts in my brownies but the addition of them is this brownie was delicious. The brownies are not cakey and they are not fudgy, they fall in between and are incredibly chewy. 

This cookbook is a wonderful book for both fans of Zingerman's and those who have yet to visit. I am looking forward to making more of their recipes. 

If you would like to make the Black Magic or Magic Brownies here is the recipe.


Black Magic Brownies

1 cup plus 1 Tbsp chopped unsweetened  chocolate
3/4 cup plus 2 Tbsp softened unsalted butter
11/2 cups pastry flour
1 tsp baking powder
4 large eggs
23/4 cups granulated sugar
1 tsp sea salt
2 tsp. vanilla extract

For Magic Brownies:
11/4 cup toasted walnuts


Preheat the oven to 350. Prepare a 9 x 13" baking pan with baking  spray . I like to line my pan with foil and then spray it so that I can easily lift the brownies out.

In a double boiler, melt the chocolate and butter and set aside.

In a medium mixing bowl combine the flour, and baking powder. Mix with a whisk to eliminate the lumps.

In a large mixing bowl or the bowl of a stand mixer combine the eggs, sugar, salt and vanilla. Beat with a whisk until well aerated, about 5 minutes. Add the melted chocolate and whisk to combine. Stir in the dry ingredients using a rubber spatula. If you are making with the walnuts stir in the toasted walnuts at this point.

Pour the batter into the prepared pan, spread the batter evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Cool on a cooling rack for at least an hour. Cut into squares. Enjoy

Note: I was given a copy of the book in exchange for my opinion.


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Savvy Southern Style

Triple Chocolate Fudge Brownies with Frosting

Another day, another brownie. I personally never tire of trying new brownie recipes in my quest for the most "perfect" fudge brownie. I have tasted a lot of brownies and I think this one might be very close to perfect. These brownies are rich, fudgy, moist, studded with chocolate and then topped of with ganache. Could it get any better?

 Triple Chocolate Fudge Brownies

Recipe from Completely Delicious

1  unsalted butter, cubed

9 ounces bittersweet chocolate, chopped

11/2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

1 tablespoon instant espresso

1/2 teaspoon salt

1 cup all purpose flour

1 cup bittersweet chocolate chips

For the ganache

1/4 cup unsalted butter, cubed

5 ounces bittersweet chocolate

Preheat oven to 325. Line a 9" square baking pan with parchment paper. 

In a medium saucepan set over low heat melt the butter and chocolate, stirring frequently. When melted and smooth remove from heat and stir in the sugar. Add the eggs one at a time making to sure incorporate each one.  Stir in the vanilla and the espresso. Gently stir in the flour and the salt, stirring only until the streaks of flour are almost gone. Stir in the chocolate chips. Pour the batter into the pan and smooth the top. Bake 30-40 minutes or until the edges are firm, the center should be almost set. Insert a toothpick into the center, remove where there are some crumbs attached. Remove from oven and let cool.

To make the ganache: Place the butter and the chocolate in a glass bowl and set over a pan of simmering water. Stir frequently until the mixture melts. When the mixture is melted remove from heat and let cool for 10 minutes. Pour the chocolate ganache over completely cooled brownies and smooth with a spatula. 

Refrigerate for at least an hour. Then remove from refrigerator and cut, serve, enjoy!

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Savvy Southern Style

The Best Brownie Ever!

I make a lot of brownies and when I say a lot I mean at least a pan a week of either a favorite recipe or a new one. This brownie recipe might just be the best one I have ever had and that is saying a lot. This recipe is fudgy and gooey, so if you like cakey brownies this is not the recipe for you, it has a crispy crust and a nutty flavor from the nuts and the coconut. Simply put, scrumptious. 

The Best Brownies EVER

Recipe from A Daily Dish of Everyday Life

Ingredients

2 cups 60% chocolate chips, divided

6 ounces of butter

11/2 cup granulated sugar

1/2 cup light brown sugar

4 eggs, lightly beaten

1/2 cup all purpose flour

1/2 cup chopped pecans

1/2 cup coconut

1/2 cup chocolate chips(from above)

Preheat oven to 325. Prepare a 9 inch square baking pan by lining with parchment paper and then spray with cooking spray. 

In a medium saucepan melt 11/2 cups of chocolate chips and butter and whisk until smooth. Mix in brown sugar and granulated sugar and stir with a rubber spatula. Add eggs and mix and then fold int the flour. Then add and fold the coconut, pecans and coconut. Pour into prepared square pan. 

Bake for 35-40 minutes or until a toothpick comes out almost clean. Remove from oven place on cooling rack. Once cooled, cut and enjoy. 

NOTE: “I get commission for purchases or clicks made through links in this post.”

Classic Fudge Brownies

While perusing one of my favorite cookbooks Simply Sensational Cookies by Nancy Baggett I came across a "classic" brownie recipe that looked easy, fudgy and delicious, my three criteria for the perfect brownie.

Classic Fudge Brownies

Recipe from Simply Sensational Cookies

10 Tablespoons unsalted butter, cut into chunks

3 ounces unsweetened chocolate, chopped

11/2 cups granulated sugar

1/4 good quality cocoa powder, I use Valrhona Cocoa Powder, sifted after measuring if lumpy

1/2 tsp salt

3 large eggs room temperature

2 Tablespoons water

3/4 cup all purpose flour

Preheat oven to 350 and position the rack in the center of the oven. Line an 8 inch baking pan with aluminum foil and spray with cooking spray.

In a large microwave safe bowl, with the microwave on 50% power, melt the butter and the chocolate together, stir at 30 second intervals, until the mixture is just melted.  Or you can melt the butter and the chocolate in a saucepan over low heat, stirring constantly until the chocolate and butter are melted and smooth.

Remove bowl from microwave and stir in the sugar, cocoa powder and salt until smooth. Then add the eggs and 2 tablespoons of water and stir vigorously until the sugar is dissolved and well blended. Add the flour and stir until the batter is shiny. Pour into prepared pan and smooth the top.

Bake for 20-25 minutes or until the edges are just pulling away from the pan and a toothpick inserted into the center comes out mostly clean, with the bottom still a little mouse and gooey.

Cool on wire rack, then refrigerate for 45 minutes so they are easier to cut. Enjoy

These brownies are perfect! Moist, fudgy, chocolaty and fabulous. I think they would make a great addition to a party platter for the Superbowl.

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A Stroll Thru Life
Between Naps on The Porch

Fudgy Chocolate Brownies

Fudgy Chocolate Brownies

Recipe fromThe Christmas Table

1 cup cake flour or 3/4 all-purpose flour

1/4 cup all natural unsweetened cocoa powder 

1/4 teaspoon salt

3/4 teaspoon baking powder

11/2 tablespoons finely ground espresso coffee beans

3 ounces unsweetened chocolate, finely chopped

3/4 cup (11/2 sticks) unsalted butter at room temperature

11/2 cups granulated sugar

3 large eggs. beaten

1 teaspoon vanilla extract

Directions

Preheat over to 350 degrees. Line an 8" baking pan with tin foil and then spray with cooking spray, allow foil to overhang the edges so that you can life out the brownies later. 

In a small bowl  sift together the flour, cocoa, salt and baking powder. Stir in the ground coffee and set aside. 

Fill a medium saucepan one-third filled with water and bring to a simmer. Place the chocolate and butter in a large heatproof bowl that will fit snugly on the top of the pan without touching the water. Turn the heat to low and melt the chocolate and butter stirring frequently until completely melted and smooth. Remove the bowl from the heat and let cool a little, then stir in the sugar until combined. Whisk in the eggs and vanilla until fully incorporated. Then fold in the flour mixture until just combined, do not over-mix. 

Pour into prepared pan and bake for 30-35 minutes. A crust will form on the top and the center is still somewhat gooey. Cool completely on a wire rack, then refrigerate for 2 hours before serving. Cut into  squares and enjoy. 

Fudgy Cocoa Brownies

If you have read this blog more than once than you know that I am continually on the hunt for the "best" chocolate chip cookies, the most moist, chocolate cake and of course the fudgiest brownies. I think I may have discovered the best brownies I have ever made. These brownies almost never made it into the oven because I ate so much of the batter. 

The brownies are perfect just the way the original recipe from Cafe Delites is made, I just decided to frost them because I had leftover frosting from another project. I love them plain and frosted. 

The Best Fudgy Cocoa Brownies

Recipe from Cafe Delites

1/2 cup unsalted butter. melted

1 tablespoon cooking oil

11/8 cup superfine sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

Directions

Preheat oven to 350. Lighly grease an 8in square pan and then line with parchment paper. Set aside. 

Combine melted butter, oil and sugar together in a medium bowl and whish for about a minute. This will give the brownies a nice crust. Then add the eggs, and vanilla and whisk for another minute. 

Add the flour, cocoa powder and salt, stirring just until the ingredients are combined. Do not over beat or you will end up with cake brownies. 

Pour the batter into the pan and bake for 20-25 minutes. If you test for doneness with a toothpick the pick will come out with thick fudge crumbs. The brownies will continue to bake while in the pan cooling. 

Cool to room temperature. 

Enjoy!

Dulce de Leche Fluff Brownies

Do you like marshmallow fluff, how about dulce de leche? I love them both and when you add them to rich, fudge brownies you have the most delectable dessert that I have had in awhile. I think they would make a fabulous addition to your Fall parties. 

Dulce de Leche Fluff Brownies

1 cup unsalted butter

8 oz. bittersweet chocolate, chunks, bars or chips

2 cups sugar

2 teaspoon of vanilla bean paste

5 eggs

1/3 cup dark cocoa powder

2/3 cup flour

1/2 teaspoon salt

1 130z can of dulce de leche
1 7 oz. jar of marshmallow fluff

Preheat oven to 350. Prepare a 9 x 13 pan with cooling spray or oil, then set aside. In a medium sauce pan place butter and let it melt a little then add the chocolate. Melt the butter and the chocolate, stirring until smooth. Set aside the chocolate and let is cool for a little bit. Then whisk in the sugar and the vanilla until smooth. Add the eggs one at a time making sure each is incorporated. 

In a medium bowl sift together the salt, cocoa and the flour. Whisk into the chocolate mixture until just combined. 

Bake the brownies for 25-35 minutes or until a toothpick comes out almost clean. 

In a microwave safe bowl heat the dulce de leche for 1 minute or until softened. 

Remove brownies from oven and spoon marshmallow cream in dollops over the top then drop dollops of dulce de leche between the marshmallow. Let stand for a few minutes to soften and then swirl with a knife. Cool pan on wire rack.  

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Savvy Southern Style

Fudgy Raspberry Brownies

I am always in search a my new "favorite" brownie, it has to be fudge, moist and most of all chocolaty. Usually I am a purist and like to eat them plain with no chips, chunks, or additions but this time I thought as it was summer and berries are everywhere that I would combine my new favorite brownie and raspberries which happen to be my favorite berry. The deep rich chocolate with the burst of juicy berries is scrumptious.

This recipe could not be easier as you basically make it in one pot and then pour it into the prepared pan. 

Fudgy Raspberry Brownies

Recipe from Belle of the Kitchen

1 cup unsalted butter

8 oz. bittersweet chocolate, chunks, bars or chips

2 cups sugar

2 teaspoon of vanilla bean paste

5 eggs

1/3 cup dark cocoa powder

2/3 cup flour

1/2 teaspoon salt

1-2 cups fresh or frozen berries

Preheat oven to 350. Prepare a 9 x 13 pan with cooling spray or oil, then set aside. In a medium sauce pan place butter and let it melt a little then add the chocolate. Melt the butter and the chocolate, stirring until smooth. Set aside the chocolate and let is cool for a little bit. Then whish in the sugar and the vanilla until smooth. Add the eggs one at a time making sure each is incorporated. 

In a medium bowl sift together the salt, cocoa and the flour. Whisk into the chocolate mixture until just combined. Gently fold in some of the berries, then pour mixture into pan. Dot the top with the rest of the berries. NOTE, if you use frozen berries the brownies take longer to cook. 

Bake the brownies for 25-35 minutes or until a toothpick comes out almost clean. Remove from oven and let cool. For a sharper cut place cooled brownies in the freezer for a few minutes and then cut with sharp knife.

Enjoy!

Fudgy Cocoa Brownies

Brownies are one of my favorite things to bake because they are easy, fast and the batter is always so good. Not to mention the fact that they are easy to transport and seem to be the favorite of many.

I am a fan of fudge brownies, I don't like cake brownies because I often find them dry. I'm not sure why that is but that has been my experience. For the most part brownies that I have made have been made using chocolate chunks, or chips mixed with some or no cocoa powder. This recipe is new to me because the only chocolate is the cocoa powder. The brownies still come out moist, fudgy and delicious though. Note: My brownies were not as sweet as others that I have made because I used extra brute cocoa powder.

Fudgy Coco Brownies
Recipe from Inspired Taste

10 tablespoons unsalted butter

11/4 cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all purpose flour

Directions:

Place oven rack in lower third of oven and preheat oven to 325. Prepare an 8 inch pan with foil or parchment and then spray with cooking spray and set aside. 

In a bowl placed over a double boiler with water barely simmering, add sugar, butter and cocoa powder, and salt. Mix until the butter is melted and mixture is combined. Remove bowl from heat and let cool for 5 minutes. Then add the vanilla and mix, then eggs one at a time and stir vigorously after each and the mixture is smooth. Add the flour and mix until incorporated, 40-50 strokes. Pour batter into prepared pan and smooth the top.

Bake for 20-30 minutes. Mine took 30 minutes, but do test for done-ness starting at 20 minutes, test with a toothpick so that it comes out almost clean.

Cool completely and then cut. If you want clean cutting lines freeze for 20 minutes and then cut. 

Do you have a favorite brownie recipe? If so I would love to hear about it!

Enjoy!