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Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

Crunchy Top Fudge Brownies
Ingredients:
1 cup unsalted butter
1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)
1 1/2 cups brown sugar
2 cups granulated sugar
4 eggs (medium), separated
1 teaspoon salt
2 cups all purpose flour, sifted
2 teaspoons vanilla extract
2 cups dark chocolate chips
*2 cups whole walnuts (optional)
Procedure: 
Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.
- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.
- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.
- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.
- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).
- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).
- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.
- Store in an air tight container. Laid flat and layers separated by parchment paper.
Makes 2 dozens
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Crunchy Top Fudge Brownies

Ingredients:

1 cup unsalted butter

1 cup good quality cocoa powder (I use a German brand cocoa powder -Heintz, you can use a Dutch-processed cocoa powder… means it is alkalized)

1 1/2 cups brown sugar

2 cups granulated sugar

4 eggs (medium), separated

1 teaspoon salt

2 cups all purpose flour, sifted

2 teaspoons vanilla extract

2 cups dark chocolate chips

*2 cups whole walnuts (optional)

Procedure: 

Preheat oven to 350’F. Line a 9”x13” rectangle baking pan with baking parchment.

- Melt butter in a medium sauce pan over low heat. When melted, remove from heat and add cocoa powder, mix until smooth.

- Add brown sugar, salt, vanilla, egg yolks and flour. Set Aside.

- Using a hand mixer/wire whisk/stand mixer, beat egg whites until frothy. Then slowly add the granulated sugar until meringue gets into a soft peak stage.

- Fold the meringue mixture into the chocolate mixture. Then mix in the dark chocolate chips and walnuts (optional).

- Pour into prepared baking pan and bake for 50 minutes to an hour or until when toothpick inserted in the center of the brownie comes out with moist crumbs (not wet brownie batter).

- Cool in pan for 15 minutes, then lift from the baking pan and cut into 24 square pieces. Cool cut brownies on wire racks.

- Store in an air tight container. Laid flat and layers separated by parchment paper.

Makes 2 dozens

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



Cappuccino Brownies

Ingredients:
1 cup unsalted butter
1 cup cocoa powder (good quality cocoa powder like Cadbury or Heintz German cocoa powder)
2 packets of Instant Cappuccino mix
2 cups granulated sugar
1 1/2 cups dark brown sugar
1 teaspoon salt
4 large eggs separated
2 teaspoons vanilla
2 cups all-purpose flour
Procedure:
 Preheat oven at 350’F and line and prepare a 13”x9”x2” rectangle baking pan.
1. In a medium size sauce pan over low heat, melt butter. Once the  butter has melted remove from heat and add the cocoa powder and instant  cappuccino mix.
2. Add the brown sugar, salt, vanilla and egg yolks in the butter-cocoa mixture.
3. Using a hand mixer or wire whisk, beat the egg whites just until  frothy and gradually add the granulated sugar. Beat until white and  frothy without making it stiff. 
* by making a soft meringue, brownies will have a crunchy top and chewy texture once baked.
4. Combine the cocoa-egg yolk mixture and the beaten soft meringue (egg whites + sugar) and fold-in the all-purpose flour.
5. Pour the brownie batter onto the prepared pan and bake for 45-50  minutes or until toothpick inserted in center comes out with moistened  crumbs (not wet batter). Cool in the pan for 15 minutes then cut into  bars while still warm.
Makes 24 brownie bars

Cappuccino Brownies

Ingredients:

1 cup unsalted butter

1 cup cocoa powder (good quality cocoa powder like Cadbury or Heintz German cocoa powder)

2 packets of Instant Cappuccino mix

2 cups granulated sugar

1 1/2 cups dark brown sugar

1 teaspoon salt

4 large eggs separated

2 teaspoons vanilla

2 cups all-purpose flour

Procedure:

Preheat oven at 350’F and line and prepare a 13”x9”x2” rectangle baking pan.

1. In a medium size sauce pan over low heat, melt butter. Once the butter has melted remove from heat and add the cocoa powder and instant cappuccino mix.

2. Add the brown sugar, salt, vanilla and egg yolks in the butter-cocoa mixture.

3. Using a hand mixer or wire whisk, beat the egg whites just until frothy and gradually add the granulated sugar. Beat until white and frothy without making it stiff.

* by making a soft meringue, brownies will have a crunchy top and chewy texture once baked.

4. Combine the cocoa-egg yolk mixture and the beaten soft meringue (egg whites + sugar) and fold-in the all-purpose flour.

5. Pour the brownie batter onto the prepared pan and bake for 45-50 minutes or until toothpick inserted in center comes out with moistened crumbs (not wet batter). Cool in the pan for 15 minutes then cut into bars while still warm.

Makes 24 brownie bars



Ultimate Brownies
I believe that anything that is good, great even, should be shared.
I came across this absolutely wonderful and the easiest one pan  brownie recipe a couple of years ago. It is now my all-time and ultimate  brownie recipe that I treasure. It doesn’t have any leavening (baking soda or baking powder) which a few brownie recipes have (makes the brownie cake-like and not really that fudgey and chewy).
This recipe can be doubled or even quadrupled.
All you need to do is melt the butter and chocolate first in a sauce  pan. Then into the same pan, with the chocolate-butter mixture, add the  sugar followed by the egg(s), vanilla, flour, salt and walnuts  (optional). Dump the brownie batter onto a parchment lined baking pan,  and bake at 350’F, for 20 mins if you made a single recipe, 25-30 mins  if doubled, and 40-45 mins if quadrupled. 
This kind of brownie has a crunchy top and fudgey and chewy all around.
Source: Simple Pleasures (Soothing Suggestions  and Small Comforts for Living Well Year Round) by David Greer, Susannah  Seton and Robert Taylor
Tip: To check if your brownie is perfect. Insert a  toothpick, when the toothpick comes out with a few moist crumbs (not  wet), your brownie is perfectly baked. :)

Ultimate Brownies

I believe that anything that is good, great even, should be shared.

I came across this absolutely wonderful and the easiest one pan brownie recipe a couple of years ago. It is now my all-time and ultimate brownie recipe that I treasure. It doesn’t have any leavening (baking soda or baking powder) which a few brownie recipes have (makes the brownie cake-like and not really that fudgey and chewy).

This recipe can be doubled or even quadrupled.

All you need to do is melt the butter and chocolate first in a sauce pan. Then into the same pan, with the chocolate-butter mixture, add the sugar followed by the egg(s), vanilla, flour, salt and walnuts (optional). Dump the brownie batter onto a parchment lined baking pan, and bake at 350’F, for 20 mins if you made a single recipe, 25-30 mins if doubled, and 40-45 mins if quadrupled. 

This kind of brownie has a crunchy top and fudgey and chewy all around.

Source: Simple Pleasures (Soothing Suggestions and Small Comforts for Living Well Year Round) by David Greer, Susannah Seton and Robert Taylor

Tip: To check if your brownie is perfect. Insert a toothpick, when the toothpick comes out with a few moist crumbs (not wet), your brownie is perfectly baked. :)