Who Likes Brownies?

For me, with or without nuts, soft or crumbly... doesn't matter. Bring it on.

What's I'm looking for is the Killer Brownie recipe directly from Heaven (or maybe, since the chocolaty goodness is so sexy and desirable, from Hell). No, not the Pillsbury box. Made them, like all of us, and they're perfect in a pinch, but we're talking here about the next level up. A giant step beyond pre-mix in a box.

I've got a good recipe, which, when eaten with a tall glass of milk by any guy, works like magic. I'll share it next time out (when I'm not stealing computer time at work).

Calling for all chocolaty brownie recipes ladies, guys!

HootieBootieInLuv HootieBootieInLuv 26-30, F 11 Responses May 9, 2011

Your Response


I'm guilty, of both loving chocolate and brownies. I hope your quest has resulted in a killer brownie recipe.

I stumbled upon the best brownie recipe when I bought a four in the package of Ghirardelli brownies at Costco. It's simply dolling it up with a layer of Kettle Corn popcorn, (fresh) You save some of the batter, and also add some dry roasted peanuts. I don't have it written down, but you could probably find it at You should have a Brownie Bake Off at work. Be sure to use the Ghirardelli Brownie mix.

I wanted to thank the KettleCorn man for donating some day old popcorn, since I was making a lot of brownies. I took some to him and told him thanks, and wait until you get home and have some milk with them. "No thanks lady, I can't wait."
The next time I went to the beach, I found their stand, but his wife was running it. I asked her if John still likes the Kettle Corn brownies. She had finally met the woman who gave him the recipe. BOSHIE

Smart woman, ahead of the game with Ghirardelli. For me, anything brownie and anything chocolate and I shake my head yes.

Would you perfer dry or gooie recipes?

dry or gooey

Here ya go my kindle wont let me copy and paste but here's the next best thing. A web link:<br />

I just love chocolate as well. But I'll take soft over crumbly any day--there's nothing better than feeling one melt in your mouth, all gooey and sweet...

I know of an interesting recipe for brownies but due to my being on the right side of the law I cannot divulge it to anyone. However, I can tell you that the secret ingredient will have you feeling good vibes in no time.

I sometimes kid about a pact with the devil, but if the brownies from either Kimmy's or Katie's recipies turn out as tasty as they appear they will, I suspect that some souls are on-claim.

I does like me some chocolate, so I may be copying these brownie recipes sometime soon.

Thanks the recipes, I think, when I find some time, I will heat up the oven....

I like brownies too.<br />
<br />
Thanks for the recipes

Thanks Kimmie! I'm going to try this week and will get back to you with the honest results. Here's my killer recipe. Don't leave out the touch of salt for the topping ... salty and sweet go might fine together (as we gals know). BTW, you look great. <br />
<br />
<br />
Caramel Sea Salt Brownies<br />
<br />
1 stick (4 oz) unsalted butter<br />
4 oz unsweetened chocolate<br />
2 large eggs<br />
1 cup sugar<br />
1 teaspoon vanilla extract<br />
3/4 cup unbleached flour<br />
1/2 teaspoon salt<br />
1/2 cup caramel sauce, warmed*<br />
1/4 teaspoon Sea Salt <br />
<br />
********<br />
Preheat oven to 350ยบ. Grease an 8 x 8 square pan. Line with parchment; grease again.Sift flour; measure; resift with salt. Over double boiler, melt butter. Once melted, add chocolate; stir until melted. Remove from heat. With hand or stand mixer, whisk eggs, sugar and vanilla extract together until fluffy and light in color; add chocolate mixture; mix until combined; fold in flour. Pour half the batter into pan; smooth top; pour half the caramel sauce over mixture; smooth evenly; pour remaining batter over caramel; smooth top again. Drizzle remaining caramel sauce over top, in one continuous zig-zag pattern. Turn pan 90 degrees; with toothpick, drag tip through top caramel and batter la<x>yer making same zig-zag pattern. Bake for 20 minutes, turn pan and bake for 15 minutes more. Remove from oven and sprinkle sea salt on top. When cool, cut into squares or bars. <br />
<br />
**Caramel Sauce**<br />
<br />
1-1/2 cups sugar<br />
1/2 cup hot water<br />
1 tablespoon butter<br />
1/4 teaspoon salt<br />
1 teaspoon vanilla extract<br />
<br />
**********<br />
Pour sugar into heavy skillet and caramelize over low heat; constantly stirring until it has completely melted and is light brown in color. Remove from heat and very slowly stir in hot water. Don't worry if sugar clumps, it will melt again when you reheat the mixture. Return the pan to medium heat; stirring to melt sugar clumps. Mixture will begin to boil. Continue boiling until mixture thickens and the boil isn't as rapid. Remove from heat; add butter, salt and vanilla. Strain if there are remaining sugar clumps.<br />
<br />
Yield: 1 cup