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Best Brownie Contest

By Kelsey Banfield |

Best Brownie ContestBrownies are one of our favorite treats year-round. Whether packing them for a summer picnic, or munching on a them in front of a cozy winter fire, their warm, gooey chocolate taste always fits the bill. Over the years I have tried, literally, dozens of brownie recipes and have come to the conclusion that there are several great ways to make them.

One of my favorite recipes involves melting squares of chocolate with butter over a double-boiler, while another simply calls for adding all of the ingredients to the food processor and giving it a quick blitz. Then, of course, once the base of the brownie is made there are the fun add-in’s. I love swirling in peanut butter, jam, cream cheese or caramel to take my homemade brownies from basic chocolate bar to over-the-top decadent dessert.

In the spirit of everyone’s favorite chocolate dessert, I would love to know, what is YOUR favorite brownie recipe? This week I am teaming up with Scharffen Berger Chocolate – my personal favorite for baking – for a contest to find the best brownie recipe out there.  One of the most important reasons I love Scharffen Berger is because it is the first bean-to-bar chocolate in the US and sources only the highest quality cocoa with which to manufacture their chocolate. The result of their artisan chocolate-making methods and strict quality control is a product that is unparalleled in quality and taste. I will be posting everyone’s entries throughout the week so all of our readers can enjoy everyone’s fabulous homemade treats! Anyone and everyone can enter, here are the details:

1. Send me a mouthwatering photograph of your favorite brownies to naptimechef (at) gmail (dot) com. Please send only jpeg format. Presentation counts so make sure your brownies look their finest! Brownies with add-in’s like swirls and chocolate chips are completely welcome.

2. In the email body please send a note about your recipe including 1) the origin of the recipe 2) any anecdotes regarding why you and your family like it so much.

3. Please write your recipe in a legible format and include exact amounts so that people will be able to bake from it.

4. Contest runs from Monday, July 5th 1:30pm through Monday. July 12th at 11:59am. The winner will be announced on The Family Kitchen on Tuesday, July 13th.

5. The winner will receive an fabulous Scharffen Berger Chocolate gift basket so that they can make their awesome brownies at home!

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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0 thoughts on “Best Brownie Contest

  1. TheNaptimeChef says:

    Anna’s Recipe for Chocolate Brownies with Cocoa Almond Icing: Chocolate Brownies with Cocoa Almond Icing

    3 sticks unsalted butter
    16 oz semi-sweet chocolate chips
    6 oz unsweetened chocolate
    6 eggs
    3 T instant coffee
    2 T pure vanilla extract
    1/2 tsp pure almond extract
    2 1/4 cups sugar
    1 1/4 cups flour
    1 T baking powder
    1 tsp salt

    1) Preheat oven to 350 degrees. Melt together butter, chocolate chips, and unsweetened chocolate in heavy saucepan over low heat, or in a double-boiler. Stir until smooth. Let cool.

    2) Stir together eggs, coffee, vanilla, almond extract and sugar until combined. No need to beat.

    3) Add cooled chocolate mixture to egg mixture and stir until smooth.

    4) Whisk flour, baking powder, and salt in separate bowl. Combine with chocolate mixture and stir until combined.

    5) Line a 12x18x1 inch baking sheet with parchment paper, allowing some to overhang the edges. Pour in batter and evenly distribute. Bake for 25-35 minutes – when brownies are finished, a toothpick stuck in the middle should come out with moist crumbs.

    Cocoa Almond Icing

    4 T butter, melted
    1/4 tsp almond extract
    2 T cocoa
    3 cups sifted powdered sugar
    2/3 cup milk (may need to add more for desired consistency)

    1) Whisk butter, extract, and cocoa together. Whisk or beat in sifted powdered sugar. Add milk slowly until desired consistency is reached. I like mine to be pourable.

    2) Spread a thin layer of icing over cooled brownies.

  2. TheNaptimeChef says:

    Paula’s Recipe for Nutella Caramel Brownies
    What you’ll need:
    2 large fresh eggs
    1/2 stick unsalted butter – room temp.
    1 cup sugar
    1 tsp pure vanilla extract
    1/2 cup all purpose flour
    1/3 cup cocoa powder
    1/4 tsp baking powder
    pinch salt
    1/4 cup Nutella – melted
    1/4 cup Caramel Sauce- melted
    What to do:
    Preheat your oven to 350 degrees. Into a mixing bowl add your flour, baking powder, salt & cocoa powder. Using a whisk, mix together & set aside. Into your stand mixer add the sugar & butter & mix together until creamy. Add in eggs one at a time & mix well. Add in your vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick & sticky.

    Spray an ovenproof 8 x 8 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Take HALF of your brownie batter & smooth it on top of the parchment paper. Take your caramel sauce and spoon it on top of brownie mixture covering entire layer of brownie. Place the remaining brownie batter on top smoothing it out. Place in oven and bake for 30-40 mins until sides are firm and center is no longer giggly.

    Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

    Read more:

  3. TheNaptimeChef says:

    Gigi’s Recipe for Truffle Brownies:
    Truffle Brownies (from the July 2010 issue of Bon Appetit)


    * Nonstick vegetable oil spray
    * 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
    * 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
    * 1 1/4 cups sugar
    * 3 large eggs
    * 1 1/2 teaspoons vanilla extract
    * 1/4 teaspoon salt
    * 1 cup unbleached all purpose flour
    * 1 cup walnuts, toasted, coarsely chopped
    * 3/4 cup heavy whipping cream

    special equipment
    9x9x2-inch metal baking pan


    Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
    Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
    Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
    Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

  4. TheNaptimeChef says:

    Salted Fudge Brownies * Ingredients
    * 3/4 stick unsalted butter $1 for a stick
    * 4 ounces semi-sweet chocolate chips $2 for a 12-oz. bag
    * 1/8 cup unsweetened cocoa $4 for 6 oz.
    * 1 cup sugar Pantry
    * 1 egg $1.50 for 6
    * 1 teaspoon pure vanilla extract $4 for 4 oz.
    * 1/2 cup flour Pantry
    * 1/2 tsp coarse sea salt, plus more for sprinkling $2 for 15 oz.

    Total Cost of Ingredients $14.50

    Preheat oven to 350. Lightly grease an 8×8” square pan. Set aside.

    Fill a small saucepan about 2” high with tap water. Cover with a heat-proof bowl to create a double-boiler. Turn heat up to high and melt butter and chocolate chips in bowl, whisking frequently. Carefully remove bowl from pot and turn off heat.

    Transfer melted chocolate and butter into a mixing bowl and whisk in cocoa, sugar, egg, vanilla, flour and sea salt. Add about 1/2 cup water and whisk until mixture is very smooth.

    Pour into prepared pan and bake 18-20 minutes or until top is shiny and few crumbs cling to an inserted toothpick.

    Cool until the brownies are warm or room temperature. Cut into squares and top each square with a few sea salt crystals.

  5. Maria says:

    Oreo Brownies with White ChocolateOreo Brownies with White Chocolate

    3/4 cup flour
    3/4 cup granulated sugar
    1/2 cup unsweetened cocoa powder, sifted
    1/4 tsp baking powder
    1/4 tsp table salt
    1/3 cup semi sweet chocolate chips
    1/3 cup white chocolate chips
    1/3 cup canola oil
    2 large eggs
    1 tsp. vanilla extract
    1/2 cup crushed Oreos

    Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake or pie pan.

    In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Add in both kinds of chocolate chips. Whisk until blended.

    In a separate bowl, mix together the oil, eggs, and extract with a fork until just blended.
    Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will be kind of dry, don’t worry. Stir in the Oreos.

    Scrape the mixture in to the pan and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.

    Bake for 20-25 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool.

    Cut into wedges. If you want to-melt white chocolate and drizzle over the brownie wedges.

    Original post and photos can be found here:

  6. [...] Peas in their Pod. I can’t wait to give it a try. If you want a look at the recipe be sure to visit the comments post here. This the last call for brownie contest entries! Comments: (0) Tags: best brownie contest, [...]

  7. Fi Bird says:

    Kids’ Kitchen is also avaialble in US measurements

  8. says:

    These all look amazing! I think Paula deserved the win – anything with nutella is pretty fab. Check out the original post for my chocolate brownies with cocoa almond icing here:

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