Moist and dense, incredibly rich and fudgy, a chocoholics dream come true. Much like its author, this recipe is a no-fuss classic and uses only a 1/4 cup of flour making chocolate the real star of this treat.  So delicious and easy to make, these brownies might just become a weekly ritual.

Recently I have found myself tuning in to watch movies on TCM.  They are celebrating 30 days of Oscars by featuring movies that have won Academy awards.  The other day I happened upon a movie with the fabulous Katharine Hepburn.  I have always enjoyed and appreciated her style and humor.  Watching her got me to thinking about a phone conversation I recently had with my sister, who was in the process of making Katharine’s brownies to take to her office for a pot luck.  She told me she uses these brownies as a go-to for just such gatherings, partly for the ease, but mostly because everyone always enjoys them.  I realized I had never tried these wonders so I decided to give the Academy’s Best Actress award winners recipe a go.

Well the outcome was really quite delicious!  I am not sure they are the best brownie I have ever tasted, but they certainly are right up there.  Since using only a small amount of flour, the recipe produces a very rich, very chocolaty brownie that I will say was certainly easy to make.  I did decide to dress them up just a little with a drizzle of dark chocolate.  I know the original recipe doesn’t call for it, but I didn’t think a chocoholic like Katharine would mind.

”And don’t over-bake them! They should be moist, not cakey!” 

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Katharine Hepburn’s ‘Home-Wrecking’ Brownies

Moist and dense, a chocolate lovers dream brownie. This is the famous family recipe known as Katharine Hepburn's Brownies, which were originally printed in a New York Times letter to the editor.

Course Dessert

Cuisine American, Retro

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16

Author Christoph

Ingredients

• 2 ounces unsweetened baker's chocolate (2 squares), or ½ cup unsweetened cocoa powder
• 1/2 cup unsalted butter, 1 stick
• 1 cup sugar
• 2 eggs
• 1/4 cup flour
• 1 teaspoon vanilla
• Pinch of salt
• 1 cup roughly chopped walnuts or pecans, lightly toasted

Instructions

• Preheat oven to 325F degrees.
• Butter the sides and bottom of an 8-inch square baking pan and line the bottom with parchment to prevent sticking.
• In a dry skillet over medium high heat, lightly toast the nuts. Set aside to cool.
• Melt the chocolate with the butter in a stainless bowl over a pan of boiling water.  Use a bowl large enough to mix all the ingredients. 
• Remove from heat and stir in sugar.  Allow to cool slightly.
• Stir in the eggs one at a time, add vanilla and mix until smooth.
• Add the flour and salt, stir until smooth. Fold in the nuts.
• Pour into prepared pan and bake until a toothpick inserted in center comes out clean, about 30-35 minutes.
• ''And don't over-bake them! They should be moist, not cakey!''
• Cool brownies in the pan on a wire rack. Allow to cool completely before cutting.

Notes

For best results, cover the pan of cooled brownies with cling wrap and place in the fridge overnight before cutting. This allows time for the flavors to develop and produces the most ultimate moist brownie.

Drizzle with dark chocolate if desired.

Rich chocolate and cool mint mingle to create an explosion of flavor in these grasshopper brownies.  This recipe utilizes brownie mix and canned frosting to make an easy and delicious quick treat.  The combination of mint and chocolate is by no means new to the scene.   York has been making their famous peppermint patty, children have been dunking peppermint sticks in to cocoa, and the Girl Scouts have been peddling Thin Mints for years.

I am not really sure why this minty dessert was ever named the grasshopper other than for its color, I mean there are no actual insects in any recipe I have ever found.  There is a famous cocktail named the grasshopper made with creme de menthe and white cream de cacao which has been around since the early 1950’s, about the same time that grasshopper pie started showing up.  There is no way to know which came first, but luckily someone had the mind to throw these flavors together.

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Grasshopper Brownies

Rich chocolate and cool mint mingle to create an explosion of flavor in these grasshopper brownies. This recipe utilizes brownie mix and canned frosting to make an easy and delicious quick treat.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 2 x 2 Brownies

Ingredients

• 1 box brownie mix prepare as directed on box
• ½ cup Andes mint baking chips
• 1 can cream cheese frosting
• ½ cup powdered sugar
• 2 tablespoons Creme de Menthe or 1 teaspoon mint extract
• 2 - 3 drops drops green soft gel food coloring
• ¾ cup dark chocolate baking chips
• ½ cup heavy cream
• 1 tablespoon Kahlua optional

Instructions

• Add mint chips to brownie mix and bake in an 8″ x 8″ pan following the instructions on the box. Allow to completely cool.
• Place frosting in a medium-sized mixing bowl.
• Add powdered sugar, creme de menthe (or extract), and color. Mix until thoroughly combined.
• Spread frosting evenly over cooled brownies. Place in fridge to set frosting.
• Place chocolate chips is a small mixing bowl.
• Heat cream in the microwave until hot (not boiling).
• Pour hot cream over chips and allow to stand for about three minutes. Stir to combine.
• Chocolate will thicken as it cools.  Add Kahlua to ganache if desired.
• When chocolate reaches room temperature pour over the top of mint layer.
• Level with a spatula if necessary.
• Place brownies in the fridge for about thirty minutes to set ganache.

Notes

I used a box mix and canned frosting for this quick and easy treat, if you prefer to make everything from scratch, knock yourself out.

Crushed Oreo cookies and cream cheese create a marbled layer of goodness on these brownies. Easy to make and oh so delicious, this treat is perfect for your next backyard gathering or as an after school treat for the kids.

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Oreo Cream Cheese Swirl Brownies

Moist brownies with a creamy cream cheese filling swirled through and through.

Course Cakes, Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16

Author Christoph

Ingredients

• 1 box Duncan Hines brownie mix
• 12 Oreo cookies
• 8 ounces cream cheese room temperature
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla extract

Instructions

• Heat oven to 325°F. Prepare an 8 x 8” baking pan by greasing, set aside.
• In a mixing bowl prepare the brownie batter according to the “cake like” instructions.
• Coarse chop the Oreos and fold them into the batter. Pour into the prepared pan.
• In a small bowl, whisk together the cream cheese, powdered sugar, and vanilla. Drop dollops of the cream cheese mixture over the top of the brownies, and using a knife swirl the cream cheese into the brownies.
• Bake according to the instructions on the box of mix about 50 – 55 minutes.
• Cool completely before cutting.

Luckily I do have a few outlets to move some of the products that I make to write about other than eating them all myself. I usually deliver some treats to my parents (Dad has a powerful sweet tooth) and the caregivers at the Colorado State Veterans Nursing Home where they live. I share with the neighbors next door, or my partner Kelly takes some to the office. It’s kind of humorous that often when we are looking for a bite of something after dinner there is nothing, because I have sent it all out of the house to avoid having more than either of us need.

But anyway yesterday I wanted to make something, but something easy that would not require all day or hours of clean up.  While I love baking from scratch, I also am realistic enough to know that there is not always time or energy for that, and there are some very good mixes on the market. I have taken to picking up a mix or two when I see a good sale, just to have around for times like these. As I was reading the back of the box I notice a “recipe idea” panel near the bottom for Cappuccino Cheesecake Brownies.  Now this looked like something I had better try, and I am glad I did. I made a few modifications (of course), and baked them in a smaller pan than the recipe called for so they would be a bit taller. After cutting into them and sampling, I distributed the majority of them immediately to avoid the otherwise inevitable. We will still have a few bites for ourselves, and I managed to bring a few smiles to others along the way ….. that is dessert enough for me.

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Cappuccino Cheesecake Brownies

Incredibly moist brownies with a delicious layer of cappuccino cheesecake.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 25

Ingredients

Brownies

• 1 package Pillsbury Mocha Fudge Brownie Mix
• ½ cup oil
• ¼ cup water
• 2 large eggs

Cheesecake layer

• 1 8 ounce package cream cheese
• 2 Tablespoons butter softened
• 1 Tablespoon cornstarch
• ¼ teaspoon nutmeg
• ¾ teaspoon cinnamon divided
• 1 14 ounce can sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3 Tablespoons dark chocolate chips melted for drizzling

Instructions

Brownies

• Heat oven to 350°F.    Coat 9” x 13” pan with non-stick cooking spray.
• Prepare brownie mix according to the package directions using the oil, water, and 2 eggs.  Spread brownie batter evenly into prepared pan.

Cheesecake layer

• Beat cream cheese, butter, cornstarch, and ¼ teaspoon cinnamon in a medium bowl mix mixer on medium speed until fluffy.
• Add sweetened condensed milk, 1 egg, and vanilla.  Beat until smooth.
• Pour evenly over the brownie batter.
• Sprinkle with remaining ½ teaspoon cinnamon.
• Bake
• 45 – 55 minutes or until top is lightly browned and filling is set in the center. Cool completely in pan on a wire rack.
• Place 2 – 3 tablespoon of chocolate chips or frosting in a resealable plastic bag. Microwave on high for 10 seconds at a time until chocolate is melted.
• Cut corner off bag and drizzle chocolate over brownies.

Notes

I prepared these brownies in a 9″ x 9″ pan to get a bit more height.  This did require a longer baking time.  This recipe describes using a 9″ x 13″ pan.  If you use a smaller pan adjust your cooking time.  Test with a toothpick.

I have been seeing a lot of recipes the past few month involving baking candy bars and chocolates into brownies, cakes, and cookies.  I was in need of a “quick treat” this week, so I though I would give one of these ideas a try.  Now I have never been a real big candy bar kind of guy, I much prefer a slice of cake, pie or any other home made treat, but I found the idea interesting. I decided upon using Kit Kat bars in a batch of brownies.  I thought a layer of the chocolate and wafer crunch might make a nice addition to the brownies, and with white icing and red sugar, they would become a Valentine treat too.

The brownies turned out very gooey and rich with an amazing chocolate flavor, however the layer of wafers did not work quite as I would have expected.  The Kit Kat bars did not keep the texture I was hoping for, rather ending up somewhere between crisp and soft. Overall the brownies were quite good, but I think if I were to make them another time, I would chop up the candy bars instead of using them whole.  The brownies did bring big smiles to those who received them, and they all disappeared  quickly.  Maybe my expectations were too great, or more likely it was the fact that I am just not all that crazy about candy bars.

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Kit Kat Brownies

Delicious brownies with a layer of Kit Kat candy bars baked in for added goodness.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Ingredients

• 1 package brownie mix
• 6 Kit Kat candy bars regular size
• 1 can prepared frosting chocolate of vanilla
• sanding sugar optional

Instructions

• Heat oven to the temperature indicated on the package of brownie mix.
• Prepare an 8″ x 8″ square pan with butter or cooking spray.
• Tip: Line the pan with parchment paper and lightly coat with butter or spray. I like this method for brownies and bars. After baking and cooling I remove the bars from the pan by lifting with the paper.
• Make the brownie batter following the instructions on the box.
• Pour half of the batter into the parchment lined pan.
• Arrange a layer of Kit Kat bars over the batter, then cover with the remaining batter.
• Bake the brownies according to the instructions on the box.
• Place on a wire rack to completely cool.
• If desired frost and decorate the top of the brownies.
• Allow the frosting to set up a bit, then lift them out of the pan and cut to serve.

Notes

This was a last minute quick treat which I used a brownie mix and canned frosting to pull off. I normally would have made my own batter and icing, however I confess I usually keep a few things in the larder for emergencies like this.

Sometimes there is nothing better than a good old-fashioned chocolate chip cookie, or brownie, or even just a few Oreos with a cold glass of milk. So what if all three of these simple pleasures were stacked into one delicious dessert?, well you would end up with this decadent triple treat. These sinfully rich chocolate chip Oreo brownies are certain to satisfy both the cookie and brownie lover in your family, just make sure you have plenty of cold milk on hand to go with them.

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Chocolate Chip Oreo Brownie Overload

These sinfully rich chocolate chip Oreo brownies are certain to satisfy both the cookie and brownie lover in your family!

Course Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Author Christoph

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips
• 1 package of Oreo cookies
• 1 package of brownie mix, prepare as directed on the box

Instructions

• Heat oven to 350° F and line a 13″ x 9″ pan with parchment paper.
• Cream the butter and sugar until light and fluffy. Add eggs followed by vanilla and mix well. Add the flour, baking soda and salt and continue to beat until well combined. Fold in the chocolate chips.
• Press the cookie dough evenly into the pan.
• Arrange the Oreos evenly on top of the cookie dough (One package is just enough to cover the whole thing).
• Prepare the brownie mix as directed on the package and pour batter over the top of the Oreos. (Use a spatula to spread it evenly).
• Bake for 40-50 minutes on the center rack of your oven or until a nice crust has formed. The center of the brownies will look slightly under baked but will set up as they cool.

Notes

For a way over the top dessert suggestion, serve these brownies slightly warmed with a scoop of ice cream and some chocolate syrup.

A perfect treat for your summer time picnic, strawberry cheesecake stacked on top of a delicious brownie. This easy to make and sinfully delicious recipe is courtesy of the folks at Eagle Brand.

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Strawberry Cheesecake Brownies

Delicious brownies topped with a creamy strawberry cheesecake.

Course Cakes, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 24

Author Christoph

Ingredients

• 1 19.5 oz. package Pillsbury Family Size Chocolate Fudge Brownie Mix
• 1/2 cup vegetable Oil
• 1/4 cup water
• 4 large eggs, divided
• 3/4 cup chopped walnuts
• 2 8 oz. packages cream cheese, softened
• 1 14 oz. can Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup Seedless Strawberry Jam

Instructions

• Heat oven to 350°F. Spray a 13×9-inch baking pan with no-stick cooking spray.
• Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
• Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
• Stir jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned.
• Place pan on wire rack and cool 1 hour.
• Loosely cover and chill in refrigerator for 2 hours or more before cutting into bars.