By • March 8, 2013 0 Comments

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Author Notes: Ever seen a brownies recipe printed with variations, and you cannot decide which kind to make? Well, here's a way you can pretty easily make four different varieties, and all in the same baking pan!LE BEC FIN


Makes 72, 18 of each kind

Maple Pecan and Maple Walnut Coconut Brownies

  • 1 stick unsalted butter
  • 1 cup MINUS 1/8 CUP packed light brown sugar
  • 1 large egg
  • 1/2 Tablespoons maple extract
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • Into half of this dough, add:
  • 1/2 cup chopped pecans
  • into the other half of this dough, add
  • 1/4 cup shredded sweetened coconut
  • 1/4 cup chopped walnuts

Coffee, Chocolate,Walnut, and Candied Orange Brownies ; and Coffee, Chocolate, Walnuts,Candied Orange, Coconut and Cranberry Brownies

  • 1 stick unsalted butter
  • 1 cup MINUS 1/8 CUP dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoon Espresso powder dissolved in 1/2 T boiling water
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • To 1/2 of the above, add:
  • 3 Tablespoons chopped 72% dark chocolate, chopped into chocolate chips size
  • 3 Tablespoons chopped walnuts
  • 3 Tablespoons minced candied orange peel
  • to the other half, add
  • 1/8 cup 72% dark chocolate, chopped into chocolate chips size
  • 1/8 cup chopped walnuts
  • 1/8 cup minced candied orange peel
  • 1/8 cup dried cranberries, chopped
  • 1/8 cup shredded sweetened coconut
  1. Preheat oven to 350 degrees. Prep a 9 x 13 " baking pan by lining it with parchment paper that hangs over 2 opposite ends(for lifting out later.) In each of 2 saucepans, over medium high heat, melt the stick of butter . Remove from heat and incorporate the brown sugar. Cool slightly and lightly beat in egg .Add vanilla and coffee to the dark brown sugar pan, and vanilla and maple to the light brown sugar pan.
  2. Whisk together flour, baking powder, and salt. in each of two bowls. Add each to a pan of sugar mixture. Combine one bowl with the coffee mixture and one bowl with the maple mixture.
  3. Weigh and equally divide the coffee flour mixture(about 15-16 ounces) into 2 bowls and the maple flour mixture(about 16 ounces) into 2 bowls so there are four total bowls. In one maple bowl, add chopped pecans. In the other maple bowl, add coconut and walnuts.
  4. In one coffee bowl, add chocolate, walnuts and orange. In the other coffee bowl, add chocolate through coconut.
  5. Mound the four mixtures in four quadrants of the baking pan, patting down each to fill the quarter. Then it's just a matter of B,C,C,and C: Bake, Cool, Cut and Consume!
  6. Bake for 20-25 minutes, until top is golden brown, and an inserted skewer comes out clean. Cool in the pan on a rack. Lift the ends of the parchment and transfer to a cutting board for cutting.Store in air tight container. Flavor improves after a day or two.
  7. Note*:Unlike many , I prefer brownies that are not chock full of the additions (nuts, chocolate, etc.). I aimed to keep additions to about 1/2 cup total per quadrant.But if you prefer your brownies chock full, you may want to double the additions.

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