Flavorful Brownie Recipes Washington DC

The flavor of chocolate comes through solidly in this pan of brownies.

Local Companies

1 Stop Food Mart
(202) 398-3341
4443 Benning Rd Ne
Washington, DC

24-7 Food Mart
(202) 546-0366
1400 Pennsylvania Ave Se
Washington, DC

Walmart Stores, Inc
(202) 434-0713
575 7th Street, NW
Washington, DC

14th St Deli
(202) 408-1044
1300 Pennsylvania Ave Nw
Washington, DC

10th Street Market
(202) 234-7601
1000 S St Nw
Washington, DC

1500 Market
(202) 775-1331
1500 Massachusetts Ave Nw Ste 8
Washington, DC

Walgreens #10071
(202) 776-9084
1217 22nd St., NW
Washington, DC

13th St Market
(202) 265-5025
3582 13th St Nw
Washington, DC

14th Mini Market
(202) 829-5809
3904 14th St Nw
Washington, DC

Eulalio Market
(202) 797-7636
1458 Park Rd NW
Washington, DC

SUPREMELY FUDGY BROWNIES
16 brownies

The flavor of chocolate comes through solidly in this pan of brownies

If you like your brownies dense, buttery, and creamy, preheat the oven now

STUDY The combination of all-purpose and cake flour creates a tender but substantial brownie

FUDGE BROWNIE BATTER

1 cup bleached all-purpose flour
¼ cup bleached cake flour
2 tablespoons unsweetened alkalized cocoa powder
¼ teaspoon baking powder
⅛ teaspoon salt
⅛(16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid
4 ounces unsweetened chocolate, melted and cooled to tepid
4 large eggs
2 cups granulated sugar
1 teaspoons vanilla extract
Confectioners’ sugar, for sifting on top of the baked brownies (optional)

PREHEAT THE OVEN TO 325 DEGREES F

Film the inside of a 9 by 9 by 2-inch baking pan with nonstick cooking spray

MIX THE BATTER Sift the all-purpose flour, cake flour, cocoa powder, baking powder, and salt onto a sheet of waxed paper

In a medium-size mixing bowl, whisk the melted butter and melted chocolate until smooth

In a large mixing bowl, whisk the eggs until blended, about 30 seconds

Add the sugar and whisk until combined, about 30 seconds

Blend in the vanilla extract and melted butter-chocolate mixture

Sift the flour mixture over and stir to form a batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle

Scrape the batter into the prepared pan and spread evenly

Smooth the top with a rubber spatula

BAKE, COOL, AND CUT THE BROWNIES

Bake the brownies in the preheated oven for 34 to 38 minutes, or until set

Let the brownies stand in the pan on a cooling rack for 3 hours

Refrigerate for 1 hour

With a small sharp knife, cut the sweet into quarters, then cut each quarter into 4 squares

Remove the brownies from the baking pan, using a small offset metal spatula

Store in an airtight tin

Sift confectioners’ sugar on top of the brownies just before serving, if you wish

Bake-and-serve within 3 days

PEANUT AND COCONUT CANDY FUDGE BROWNIES
16 brownies

Crunchy chunks of candy, made of peanut butter and toasted coconut, are a bold seasoning agent for a brownie

The peanut candy–sparked batter is heightened and rounded out by a little
peanut butter

Lightly salted whole peanuts (a generous ¾ cup) or three more candy bars, cut into rough chunks, can be scattered on the top of the unbaked pan of brownies—either would make an indulgent overlay

ACCENT To increase the intensity of the chocolate, add ½ cup semisweet chocolate chips to the batter along with the candy bar chunks

These are rich

Add ¼ teaspoon chocolate extract to the batter along with the vanilla extract

PEANUT AND COCONUT BROWNIE BATTER
1 cup bleached all-purpose flour
¼ cup bleached cake flour
3 tablespoons unsweetened alkalized cocoa powder
¼ teaspoon baking powder
⅛ teaspoon salt
½ pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid
4 ounces unsweetened chocolate, melted and cooled to tepid
2 tablespoons smooth (creamy) peanut butter
4 large eggs
2 cups superfine sugar
2 teaspoons vanilla extract
4 (1.75 ounces each) crunchy peanut butter and toasted coconut candy bars (such as Zagnut), cut into 1-inch chunks
Confectioners’ sugar, for sifting on top of the baked brownies (optional)

PREHEAT THE OVEN TO 325 DEGREES F

Film the inside of a 9 by 9 by 2-inch baking pan with nonstick cooking spray

MIX THE BATTER Sift the all-purpose flour, cake flour, cocoa powder, baking powder, and salt onto a sheet of waxed paper

In a medium-size mixing bowl, whisk the melted butter and melted chocolate until thoroughly combined; whisk in the peanut butter to blend well

In a large mixing bowl, whisk the eggs until blended, about 15 seconds

Add the sugar and whisk until combined, about 30 seconds; do not whisk vigorously or the batter will become overly lightened

Blend in the vanilla extract and melted butter-chocolate mixture

Sift the flour mixture over and stir to form a batter, mixing thoroughly but lightly, using a whisk or flat wooden paddle, until the particles of flour are absorbed

Stir in the candy bar chunks

Scrape the batter into the prepared pan and spread evenly

Smooth the top with a rubber spatula

Bake the brownies in the preheated oven for 33 to 38 minutes, or until set

Let the brownies stand in the pan on a cooling rack for 3 hours

Refrigerate for 45 minutes

With a small sharp knife, cut the sweet into quarters, then cut each quarter into 4 squares

Remove the brownies from the baking pan, using a small offset metal spatula

Store in an airtight tin

Sift confectioners’ sugar on top of the brownies just before serving, if you wish

Bake-and-serve within 3 days

LAYERED CHOCOLATE COOKIE BROWNIES
16 brownies

These brownies are just packed with chocolate: a bottom chocolate cookie layer is gilded with chocolate chips, and a darkly moist, cocoa and unsweetened chocolate–charged brownie batter seals it all together

CHOCOLATE COOKIE LAYER
8 tablespoons (1 stick) unsalted butter,melted, cooled to tepid, and combined with teaspoon vanilla extract
1 cups plus 3 tablespoons chocolate wafer cookie crumbs (such as crumbs made from Nabisco Famous Chocolate Wafers) CHOCOLATE CHIP LAYER

cup miniature semisweet chocolate chips BROWNIE BATTER
1 cup bleached all-purpose flour
¼ cup bleached cake flour
¼ cup unsweetened alkalized cocoa powder
¼ teaspoon baking powder
⅛ teaspoon salt
½ pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid 6 ounces unsweetened chocolate, melted and cooled to tepid
5 large eggs
2 cups superfine sugar
2 teaspoons vanilla extract

TOPPING
½ cup miniature semisweet chocolate chips Confectioners’ sugar, for sifting on top of the baked brownies (optional) P

REHEAT THE OVEN TO 325 DEGREES F

Film the bottom of a 10 by 10 by 2-inch baking pan with nonstick cooking spray

Pour the melted butter-vanilla mixture into the prepared pan

Spoon the cookie crumbs evenly over the bottom of the pan and press down lightly with the underside of a small offset metal spatula so that the crumbs absorb the butter

Bake the cookie layer in the preheated oven for 4 minutes

Transfer the baking pan to a cooling rack

Immediately sprinkle the chocolate chips evenly over the cookie layer

Cool for 10 minutes

MIX THE BATTER Sift the all-purpose flour, cake flour, cocoa powder, baking powder, and salt onto a sheet of waxed paper

In a medium-size mixing bowl, whisk the melted butter and melted chocolate until smooth

In a large mixing bowl, whisk the eggs until blended, about 15 seconds

Add the sugar and whisk until combined, about 30 seconds

Blend in the vanilla extract and melted butter-chocolate mixture

Sift the flour mixture over and stir to form a batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle

Spoon the batter in large dollops on the cookie crumb layer

Carefully spread the batter over the cookie layer, using a flexible palette knife or spatula

Bake the brownies in the preheated oven for 30 minutes

Quickly sprinkle the chocolate chips on top and continue baking for 3 to 5 minutes longer, or until set

Let the brownies stand in the pan on a cooling rack for 3 hours

Refrigerate for 30 minutes

With a small sharp knife, cut the sweet into quarters, then cut each quarter into 4 squares

Remove the brownies from the baking pan, using a small offset metal spatula

Store in an airtight tin

Sift confectioners’ sugar on top of the brownies just before serving, if you wish

Bake-and-serve within 4 days
Add ¼ teaspoon chocolate extract to the brownie batter along with the vanilla extract

COCONUT AND WHITE CHOCOLATE DREAM BROWNIES
16 brownies

A generous handful of flaked coconut and white chocolate chips adds a moist chewiness and a topnote of flavor to these sweet brownie squares

The batter is straightforward, but provocative— simple, creamy, and divine

COCONUT AND WHITE CHOCOLATE BATTER
¾ cup bleached all-purpose flour
¼ cup bleached cake flour
2 tablespoons unsweetened alkalized cocoa powder
⅛ teaspoon baking powder
⅛ teaspoon salt
½ pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid
4 ounces unsweetened chocolate, melted and cooled to tepid 4 large eggs
1¾ cups plus
1 tablespoon granulated sugar
1½ teaspoons vanilla extract 4 bars (1.9 ounces each) chocolate-covered coconut candy (such as Peter Paul Mounds), cut into ½-inch chunks
¾ cup sweetened flaked coconut
¾ cup white chocolate chips (or chunks)

PREHEAT THE OVEN TO 325 DEGREES F

Film the inside of a 9 by 9 by 2-inch baking pan with nonstick cooking spray

Sift the all-purpose flour, cake flour, cocoa powder, baking powder, and salt onto a sheet of waxed paper

In a medium-size mixing bowl, whisk the melted butter and melted chocolate until well blended

In a large mixing bowl, whisk the eggs until blended, about 15 seconds

Add the sugar and whisk until combined, about 30 seconds

Blend in the vanilla extract and melted butterchocolate mixture

Sift the flour mixture over and stir to form a batter, mixing thoroughly until the particles of flour are absorbed, using a whisk or flat wooden paddle

Stir in the chunks of candy, flaked coconut, and white chocolate chips (or chunks)

Scrape the batter into the prepared pan and spread evenly

Smooth the top with a rubber spatula

Bake the brownies in the preheated oven for 35 to 40 minutes, or until set

Let the brownies stand in the pan on a cooling rack for 3 hours

Refrigerate for 45 minutes

With a small sharp knife, cut the sweet into quarters, then cut each quarter into 4 squares

Remove the brownies from the baking pan, using a small offset metal spatula

Store in an airtight tin

Bake-and-serve within 3 days

Click Here to Purchase this Book