it will get you very sick or possibly kill you. Linseed oil is used in woodworking for polishing furniture. Please do not make the substitution. It is not the same as flax seed oil.What will replacing vegetable oil with linseed oil do to your brownie recipe?
NO linseed and flax seed are NOT the same thing. linseed is not an eatable oil and will make you sick. if you recipe calls for liquid oil you can use any cooking oil or nut oil even melted butter.
added:
someone emailed me and asked me about this and this is what i found. I knew it was poisonous but was never told why.
even tho it comes from the same plant oil labeled as flax seed is suitable to eat but oil labeled as linseed is not
';Today most products labeled as ';boiled linseed oil'; are a combination of raw linseed oil, petroleum-based solvent and metallic dryers. The use of metallic dryers makes boiled linseed oil inedible.';
http://en.wikipedia.org/wiki/Linseed_oil鈥?/a>What will replacing vegetable oil with linseed oil do to your brownie recipe?
It's actually a very healthy oil with some good benefits but can also be used to nourish your cutting boards. I suspect that making brownies with this oil will give someone the ';runs';.
I would not advise it. They're not the same type of oil source so they won't have similar tastes.
I know nothing about linseed oil. Is this something to oil doors or furniture with? If so, this is a stupid question.
Thursday, December 24, 2009
How can I add pizazz to my brownie recipe?
I like to make brownies out of the box -- like the Betty Crocker Brand that you add oil, water, and eggs to. But I also want to change it up a bit for a new twist. Does anyone know of any add-ins that taste great with brownies?
For example, adding vanilla or cinnamon to the recipe?
I really appreciate the help!How can I add pizazz to my brownie recipe?
Really any topping it's up to you.
I live for caramel so I love putting that on.
Maybe sprinkles or adding vanilla.
Frosting or something really it's up to you.
Hope they come out great :)
Hope I helped
:)How can I add pizazz to my brownie recipe?
I always add nuts to my brownies. You can vary the kinds of nuts you use for different flavors - same with adding things like chocolate chips, white chocolate chips, even some shredded coconut. A little coffee in the recipe in place of some of the water would add another dimension to the flavor.
One thing I do with my boxed cake mixes is take a box of Cook %26amp; Serve pudding that matches with the flavor of the boxed cake mix - for instance, chocolate cake and chocolate cook and serve pudding or even coconut cream cook %26amp; serve pudding with the chocolate cake. It MUST be Cook %26amp; Serve - not instant. Anyway, you make the pudding by the package directions, and as soon as it's boiling and thickened, you pour it into your dry cake mix (in your case the dry brownie mix) and stir well. Pour into a sprayed cake pan - you don't add the eggs, oil, OR water - just the pudding. Once it's in the pan, sprinkle with 1/2 c mini chocolate morsels (the normal sized don't melt in time) and 1/2 cup chopped nuts. The mini morsels melt and become the frosting over the mix - it makes a very moist and nice cake - would do the same for your brownies. Definitely not cake-like.
I've even had brownies with dollops of cream cheese in them - very good!
Enjoy!
Adding vanilla won't really do anything, but you can intensify the flavor by adding some instant coffee to the batter! You can also add chocolate, peanut butter, butterscotch or whatever chips - or nuts.... Or you can beat a package of softened cream cheese, with an egg and a little vanilla and marble it through the uncooked batter ..... top with frosting or glaze afterwards ..... top the HOT brownies with miniature marshmellows and swirl them over the top as they melt. Drizzle chocolate syrup over the marshmellows
Add vanilla. You can also experiment with cinnamon but adding that and almonds. You should also try chocolate chunks too or a splash of baileys irish cream in the batter.
Caramel!
You know those sheets of caramel they sell for caramel apples? Get those.
Pour half of the batter and then line up the sheets on top and pour the other half in. Yummm :) it's so good!
Add a couple teaspoons of instant coffee, some of those small (mini) chocolate chips and then bake. When they come out and cool, then drizzle them with melted white chocolate. They're yummy.
Add a tablespoon or 2 of prepared coffee and a handful of toasted coconut.
Add peppermint flavoring to the mix and after baking top with Andes Candies.MMM!! My family loves them this way.
Use a flavored hot cocoa mix. I have some butterfinger stuff. just add it in, should be ok. one single package.
some peanut butter is awesome
PEANUT BUTTER BROWNIE CUPCAKES
Yield: 2 dozen
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
CRISPY CARAMEL BROWNIE TREATS
12 large brownies
1 brownie mix of choice 9x13 size
戮 Cup caramel ice cream topping
3 Cups Mini Marshmallows
2 Tablespoons butter
3 陆 Cups rice crispy cereal
1 Cup semi sweet chocolate chips
2 Tablespoons coconut oil (you can also use heavy cream)
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. As soon as they are done baking, remove from oven and drizzle with caramel ice cream topping.
In a large microwave safe bowl, melt marshmallows and butter until puffed up. Stir in cereal until well combined. Quickly place over brownies and gently spread evenly over top. Place chocolate chips into a medium microwave safe bowl and microwave in 30 second intervals until melted and smooth. Stir in coconut oil or heavy cream until shiny and smooth. Pour and drizzle over top of brownies. Let cool then cut into squares.
CHOCOLATY CENTERED BUTTERFINGER BROWNIES
1 brownie mix 9x13 size
1 6oz bar of chocolate broken into 12 pieces
6 fun size Butterfinger Bars or 2 full size, crushed ( use a rolling pin)
Prepare brownie batter according to package directions. Use a cookie scoop and fill paper lined muffin tins 陆 full of brownie batter. Place 1 chocolate bar square into each cup and top with remaining brownie mix. Top with crushed Butterfinger.
Bake at 350 degrees F. for 29-32 minutes or until brownies are cooked through. Make sure they are cooked through completely or the centers will cave in the middle. About 29 minutes. Let cool for 10 minutes.
PEANUT BUTTER CARAMEL POPCORN BROWNIES
1 box brownie mix 9x13 size
3 Cups mini marshmallows
陆 stick butter
2/3 Cup corn syrup
10 oz bag peanut butter chips
4 Cups Kettle Corn popcorn, popped
陆 Cup semi sweet chocolate chips
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. ( line the baking dish with foil sprayed with cooking spray first)
During the last 2 minutes of baking brownies, sprinkle marshmallows over top, bake for 2 minutes or until marshmallows just begin to puff. Remove from oven.
In a medium saucepan melt butter, corn syrup and peanut butter chips over medium heat until just melted. Pour mixture over popcorn and stir until coated. Place over marshmallow layer. In a microwave safe bowl melt chocolate chips in 30 second intervals or until melted smooth. Pour into the corner of a ziplock baggie and snip one corner. Drizzle chocolate back and forth over brownies. Let cool completely before slicing into squares.
CHOCOLATE CHIP COOKIE DOUGH BROWNIE CUPS
1 box brownie mix 9 x 13 size
1 batch of your favorite cookie dough
Powdered sugar or frosting
Preheat oven to 350 degrees F. Prepare brownies according to package directions. Pour batter into mini cupcake tins (about 36-40) that have been sprayed generously with cooking spray. Spoon 1 Tablespoon of cookie dough into the center of each filled cupcake tin, gently pressing down into the batter. Bake for 15-18 minutes, or until cooked through. Let cool for 10 minutes before removing brownies from tins. Sprinkle with powdered sugar or frost.
COOKIES AN CREAM SWIRLED BROWNIES WITH CHOCOLATE PEANUT BUTTER GANACHE
1 box Brownie Mix (9x13 size)
8 oz softened cream cheese
1/3 Cup sugar
10 Oreo Cookies, broken into pieces
1 Cup semi sweet chocolate chips
1 陆 Tablespoons creamy peanut butter
3 Tablespoons half and half
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and place into a 9x7 inch baking dish that has been lined with tin foil and sprayed with cooking spray. For a thicker brownie, so use the smaller baking dish, but you can use the 9x13 inch size as well.
In a medium bowl, stir together the cream cheese and sugar until smooth. Stir in Oreo Cookie pieces until combined. Using a spoon, spoon cookies and cream mixture evenly over brownie mix. Using a knife, gently swirl cookies and cream into brownies without scraping the bottom of the dish. Bake for 40-45 minutes or until toothpick comes out clean from center. Cool completely.
Place chocolate chips into a microwave safe bowl and microwave for about
For example, adding vanilla or cinnamon to the recipe?
I really appreciate the help!How can I add pizazz to my brownie recipe?
Really any topping it's up to you.
I live for caramel so I love putting that on.
Maybe sprinkles or adding vanilla.
Frosting or something really it's up to you.
Hope they come out great :)
Hope I helped
:)How can I add pizazz to my brownie recipe?
I always add nuts to my brownies. You can vary the kinds of nuts you use for different flavors - same with adding things like chocolate chips, white chocolate chips, even some shredded coconut. A little coffee in the recipe in place of some of the water would add another dimension to the flavor.
One thing I do with my boxed cake mixes is take a box of Cook %26amp; Serve pudding that matches with the flavor of the boxed cake mix - for instance, chocolate cake and chocolate cook and serve pudding or even coconut cream cook %26amp; serve pudding with the chocolate cake. It MUST be Cook %26amp; Serve - not instant. Anyway, you make the pudding by the package directions, and as soon as it's boiling and thickened, you pour it into your dry cake mix (in your case the dry brownie mix) and stir well. Pour into a sprayed cake pan - you don't add the eggs, oil, OR water - just the pudding. Once it's in the pan, sprinkle with 1/2 c mini chocolate morsels (the normal sized don't melt in time) and 1/2 cup chopped nuts. The mini morsels melt and become the frosting over the mix - it makes a very moist and nice cake - would do the same for your brownies. Definitely not cake-like.
I've even had brownies with dollops of cream cheese in them - very good!
Enjoy!
Adding vanilla won't really do anything, but you can intensify the flavor by adding some instant coffee to the batter! You can also add chocolate, peanut butter, butterscotch or whatever chips - or nuts.... Or you can beat a package of softened cream cheese, with an egg and a little vanilla and marble it through the uncooked batter ..... top with frosting or glaze afterwards ..... top the HOT brownies with miniature marshmellows and swirl them over the top as they melt. Drizzle chocolate syrup over the marshmellows
Add vanilla. You can also experiment with cinnamon but adding that and almonds. You should also try chocolate chunks too or a splash of baileys irish cream in the batter.
Caramel!
You know those sheets of caramel they sell for caramel apples? Get those.
Pour half of the batter and then line up the sheets on top and pour the other half in. Yummm :) it's so good!
Add a couple teaspoons of instant coffee, some of those small (mini) chocolate chips and then bake. When they come out and cool, then drizzle them with melted white chocolate. They're yummy.
Add a tablespoon or 2 of prepared coffee and a handful of toasted coconut.
Add peppermint flavoring to the mix and after baking top with Andes Candies.MMM!! My family loves them this way.
Use a flavored hot cocoa mix. I have some butterfinger stuff. just add it in, should be ok. one single package.
some peanut butter is awesome
PEANUT BUTTER BROWNIE CUPCAKES
Yield: 2 dozen
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.
CRISPY CARAMEL BROWNIE TREATS
12 large brownies
1 brownie mix of choice 9x13 size
戮 Cup caramel ice cream topping
3 Cups Mini Marshmallows
2 Tablespoons butter
3 陆 Cups rice crispy cereal
1 Cup semi sweet chocolate chips
2 Tablespoons coconut oil (you can also use heavy cream)
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. As soon as they are done baking, remove from oven and drizzle with caramel ice cream topping.
In a large microwave safe bowl, melt marshmallows and butter until puffed up. Stir in cereal until well combined. Quickly place over brownies and gently spread evenly over top. Place chocolate chips into a medium microwave safe bowl and microwave in 30 second intervals until melted and smooth. Stir in coconut oil or heavy cream until shiny and smooth. Pour and drizzle over top of brownies. Let cool then cut into squares.
CHOCOLATY CENTERED BUTTERFINGER BROWNIES
1 brownie mix 9x13 size
1 6oz bar of chocolate broken into 12 pieces
6 fun size Butterfinger Bars or 2 full size, crushed ( use a rolling pin)
Prepare brownie batter according to package directions. Use a cookie scoop and fill paper lined muffin tins 陆 full of brownie batter. Place 1 chocolate bar square into each cup and top with remaining brownie mix. Top with crushed Butterfinger.
Bake at 350 degrees F. for 29-32 minutes or until brownies are cooked through. Make sure they are cooked through completely or the centers will cave in the middle. About 29 minutes. Let cool for 10 minutes.
PEANUT BUTTER CARAMEL POPCORN BROWNIES
1 box brownie mix 9x13 size
3 Cups mini marshmallows
陆 stick butter
2/3 Cup corn syrup
10 oz bag peanut butter chips
4 Cups Kettle Corn popcorn, popped
陆 Cup semi sweet chocolate chips
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. ( line the baking dish with foil sprayed with cooking spray first)
During the last 2 minutes of baking brownies, sprinkle marshmallows over top, bake for 2 minutes or until marshmallows just begin to puff. Remove from oven.
In a medium saucepan melt butter, corn syrup and peanut butter chips over medium heat until just melted. Pour mixture over popcorn and stir until coated. Place over marshmallow layer. In a microwave safe bowl melt chocolate chips in 30 second intervals or until melted smooth. Pour into the corner of a ziplock baggie and snip one corner. Drizzle chocolate back and forth over brownies. Let cool completely before slicing into squares.
CHOCOLATE CHIP COOKIE DOUGH BROWNIE CUPS
1 box brownie mix 9 x 13 size
1 batch of your favorite cookie dough
Powdered sugar or frosting
Preheat oven to 350 degrees F. Prepare brownies according to package directions. Pour batter into mini cupcake tins (about 36-40) that have been sprayed generously with cooking spray. Spoon 1 Tablespoon of cookie dough into the center of each filled cupcake tin, gently pressing down into the batter. Bake for 15-18 minutes, or until cooked through. Let cool for 10 minutes before removing brownies from tins. Sprinkle with powdered sugar or frost.
COOKIES AN CREAM SWIRLED BROWNIES WITH CHOCOLATE PEANUT BUTTER GANACHE
1 box Brownie Mix (9x13 size)
8 oz softened cream cheese
1/3 Cup sugar
10 Oreo Cookies, broken into pieces
1 Cup semi sweet chocolate chips
1 陆 Tablespoons creamy peanut butter
3 Tablespoons half and half
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and place into a 9x7 inch baking dish that has been lined with tin foil and sprayed with cooking spray. For a thicker brownie, so use the smaller baking dish, but you can use the 9x13 inch size as well.
In a medium bowl, stir together the cream cheese and sugar until smooth. Stir in Oreo Cookie pieces until combined. Using a spoon, spoon cookies and cream mixture evenly over brownie mix. Using a knife, gently swirl cookies and cream into brownies without scraping the bottom of the dish. Bake for 40-45 minutes or until toothpick comes out clean from center. Cool completely.
Place chocolate chips into a microwave safe bowl and microwave for about
What is the densest brownie recipe ever?
I HATE cake-y brownie I want mine like fudge so what recipes out there are good for that?What is the densest brownie recipe ever?
TRIPLE CHOCOLATE FUDGE
1/2 cup butter
4 1/2 cups sugar
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate, chopped
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts, chopped
Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.
While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.
Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.
Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).
Allow to cool at least one hour before cutting into squares for serving.
FUDGY FUDGE BROWNIES
A chocolate lovers delight!
Brownies:
1 1/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
2 c. sugar
1 c. butter, melted
1 tsp. vanilla
1 c. chopped walnuts (optional)
Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set aside.
In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly in 13 X 9 inch pan.
Bake in 350潞F oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.
Cool on wire rack.
Vanilla Icing:
1/3 c. butter
2 c. icing sugar
2 tbsp. milk
1/4 tsp. vanilla
Beat ingredients together. Spread on top of brownies. Cut into squares.
*TIP* Drizzle melted semi-sweet chocolate over frosted brownies for a more decorative effect!
EASY RED VELVET FUDGE MARBLE BROWNIES
Brownies:
1 red velvet box cake mix
3/4 cup butter, after melted
1 egg
1/2 cup milk
1 cup semi-sweet chocolate chips
2 cups walnuts, chopped (optional)
Marble Frosting:
butter cream frosting (8 oz.)
triple chocolate frosting (4 oz.)
Preheat oven to 325掳F.
Combine egg, butter, milkin a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone. Add chips and 1 cup of nuts, and pour mixture into the greased 9x13 baking pan.
Bake for 40-45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.
Frost brownie with butter cream frosting. Heat or microwave chocolate frosting for easy pouring. Pour 2 oz. chocolate frosting over butter cream layer.
Use a fork to blend two frostings for a marbled appearance, to desired pattern. Sprinkle brownie with remaining nuts.
Drizzle remaining chocolate frosting over the butter cream.
Put the brownie in the freezer to cool. Allow 10 minutes, cut and serve
++++++++++
FUDGE NUT BROWNIE COOKIES
1 (2 1/2 oz.) pkg. fudge brownie mix
1/2 c. flour
1/2 c. milk
1/4 c. vegetable oil
1 egg
6 oz. pkg. chocolate chips
1 c. chopped nuts
Heat oven to 350 degrees. Grease cookie sheets. Combine brownie mix, flour, milk, oil, and eggs. Mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 8-12 minutes. Cool 1 minute. Remove from cookie sheets; cool completely. Frost cookie with can of ready to spread chocolate fudge frosting. Makes 3 dozen cookies.
+++++++++++
Chewy Brownies:
INGREDIENTS
1 cup butter
4 (1 ounce) squares sweetened chocolate
2 cups white sugar
3 eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
Bake in oven 30 to 25 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
++++++++
American-style chocolate brownies
Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the brownies
180g/6录oz dark chocolate, broken into squares
150g/5录oz unsalted butter, plus extra for greasing
120g/4录oz caster sugar
2 free-range eggs, lightly beaten
50g/1戮oz plain flour
陆 tsp baking powder
1 Snickers bar or similar confectioneryWhat is the densest brownie recipe ever?
I love Barefoot Contessa brownie recipe and I always take it out 5 minutes before the time given, it is very good and fudgy!!!!!!!!!!olive oil
TRIPLE CHOCOLATE FUDGE
1/2 cup butter
4 1/2 cups sugar
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate, chopped
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts, chopped
Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
Combine butter, sugar, and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.
While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil for an additional 5 minutes, then remove pan from heat.
Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.
Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).
Allow to cool at least one hour before cutting into squares for serving.
FUDGY FUDGE BROWNIES
A chocolate lovers delight!
Brownies:
1 1/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
3 eggs
2 c. sugar
1 c. butter, melted
1 tsp. vanilla
1 c. chopped walnuts (optional)
Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set aside.
In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly in 13 X 9 inch pan.
Bake in 350潞F oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.
Cool on wire rack.
Vanilla Icing:
1/3 c. butter
2 c. icing sugar
2 tbsp. milk
1/4 tsp. vanilla
Beat ingredients together. Spread on top of brownies. Cut into squares.
*TIP* Drizzle melted semi-sweet chocolate over frosted brownies for a more decorative effect!
EASY RED VELVET FUDGE MARBLE BROWNIES
Brownies:
1 red velvet box cake mix
3/4 cup butter, after melted
1 egg
1/2 cup milk
1 cup semi-sweet chocolate chips
2 cups walnuts, chopped (optional)
Marble Frosting:
butter cream frosting (8 oz.)
triple chocolate frosting (4 oz.)
Preheat oven to 325掳F.
Combine egg, butter, milkin a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone. Add chips and 1 cup of nuts, and pour mixture into the greased 9x13 baking pan.
Bake for 40-45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.
Frost brownie with butter cream frosting. Heat or microwave chocolate frosting for easy pouring. Pour 2 oz. chocolate frosting over butter cream layer.
Use a fork to blend two frostings for a marbled appearance, to desired pattern. Sprinkle brownie with remaining nuts.
Drizzle remaining chocolate frosting over the butter cream.
Put the brownie in the freezer to cool. Allow 10 minutes, cut and serve
++++++++++
FUDGE NUT BROWNIE COOKIES
1 (2 1/2 oz.) pkg. fudge brownie mix
1/2 c. flour
1/2 c. milk
1/4 c. vegetable oil
1 egg
6 oz. pkg. chocolate chips
1 c. chopped nuts
Heat oven to 350 degrees. Grease cookie sheets. Combine brownie mix, flour, milk, oil, and eggs. Mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 8-12 minutes. Cool 1 minute. Remove from cookie sheets; cool completely. Frost cookie with can of ready to spread chocolate fudge frosting. Makes 3 dozen cookies.
+++++++++++
Chewy Brownies:
INGREDIENTS
1 cup butter
4 (1 ounce) squares sweetened chocolate
2 cups white sugar
3 eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
Bake in oven 30 to 25 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
++++++++
American-style chocolate brownies
Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the brownies
180g/6录oz dark chocolate, broken into squares
150g/5录oz unsalted butter, plus extra for greasing
120g/4录oz caster sugar
2 free-range eggs, lightly beaten
50g/1戮oz plain flour
陆 tsp baking powder
1 Snickers bar or similar confectioneryWhat is the densest brownie recipe ever?
I love Barefoot Contessa brownie recipe and I always take it out 5 minutes before the time given, it is very good and fudgy!!!!!!!!!!
What is the most delicious, tastiest, most chewy and chocolaty brownie recipe you have ever tasted?
I need the world's best super chewy, chocolaty, tasty, delicious, and absolutely best Brownie Recipe. Best one gets 10 points.What is the most delicious, tastiest, most chewy and chocolaty brownie recipe you have ever tasted?
This is my favorite brownie recipe:
ESPRESSO SWIRL BROWNIES
Brownies:
8 tablespoons butter
4 ounces unsweetened chocolate
1 1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
Cream Cheese Mixture:
1 tablespoon instant coffee
1 tablespoon hot water
8 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
Line a 9 inch square pan with aluminum foil across the bottom and up 2 sides of pan. Melt the butter with the chocolate in the microwave on 50% power, stopping to stir about every 30 seconds after the first minute. Cook until smooth. Sit in the sugar, vanilla and salt. Add the 2 eggs, one at a time, stirring until each is incorporated before adding the next. Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away form the sides of the bowl, about 1 minute. Spread all but 1/2 cup of the batter in the prepared pan. Set aside.
Combine the instant coffee powder with the hot water. Set aside. With a mixer, mix the cream cheese with the sugar and vanilla until smooth. Add the egg and the coffee mixture and beat until well blended. Spread the cream cheese mixture over the batter in the pan. Spoon dollops of the reserved brownie batter on top. Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the brownie and cream cheese mixtures without thoroughly mixing them.
Bake at 325 degrees for 20 to 25 minutes, or until the brownies just begin to pull away from the sides of the pan. Cool on a rack. Refrigerate and chill thoroughly in the pan before cutting.
Slide a knife between the pan and the brownies on the unlined sides. Lift the ends of the foil liner and transfer the brownies to a cutting board. Cut into 16 squares. Store in the refrigerator.What is the most delicious, tastiest, most chewy and chocolaty brownie recipe you have ever tasted?
Ingredients
4 ounces unsalted butter, more for the pan
4 ounces unsweetened chocolate
1 1/2 cups sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs, at room temperature
4 1/2 ounces flour (1 cup)
2 tablespoons natural cocoa (not Dutch-processed)
Directions
1. Position an oven rack on the middle.
2. Heat the oven to 350掳F.
3. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
4. In a double boiler over simmering water, melt the butter and chocolate.
5. Remove the pan from the heat; cool slightly.
6. Stir in the sugar, salt, and vanilla.
7. Mix in the eggs, one at a time, stirring each time until blended.
8. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds.
9. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.
10. Set the pan on a rack until cool enough to handle.
11. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment.
12. Flip the baked brownie back onto the rack to cool completely.
13. Cut into squares with a sharp knife.
This one I made with with pure chocolate. I also added some nuts. My kids simple loved it.
Here is the brownie recipe : http://www.recipedose.com/2009/02/chocol鈥?/a>
This is my favorite brownie recipe:
ESPRESSO SWIRL BROWNIES
Brownies:
8 tablespoons butter
4 ounces unsweetened chocolate
1 1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
Cream Cheese Mixture:
1 tablespoon instant coffee
1 tablespoon hot water
8 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
Line a 9 inch square pan with aluminum foil across the bottom and up 2 sides of pan. Melt the butter with the chocolate in the microwave on 50% power, stopping to stir about every 30 seconds after the first minute. Cook until smooth. Sit in the sugar, vanilla and salt. Add the 2 eggs, one at a time, stirring until each is incorporated before adding the next. Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away form the sides of the bowl, about 1 minute. Spread all but 1/2 cup of the batter in the prepared pan. Set aside.
Combine the instant coffee powder with the hot water. Set aside. With a mixer, mix the cream cheese with the sugar and vanilla until smooth. Add the egg and the coffee mixture and beat until well blended. Spread the cream cheese mixture over the batter in the pan. Spoon dollops of the reserved brownie batter on top. Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the brownie and cream cheese mixtures without thoroughly mixing them.
Bake at 325 degrees for 20 to 25 minutes, or until the brownies just begin to pull away from the sides of the pan. Cool on a rack. Refrigerate and chill thoroughly in the pan before cutting.
Slide a knife between the pan and the brownies on the unlined sides. Lift the ends of the foil liner and transfer the brownies to a cutting board. Cut into 16 squares. Store in the refrigerator.What is the most delicious, tastiest, most chewy and chocolaty brownie recipe you have ever tasted?
Ingredients
4 ounces unsalted butter, more for the pan
4 ounces unsweetened chocolate
1 1/2 cups sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs, at room temperature
4 1/2 ounces flour (1 cup)
2 tablespoons natural cocoa (not Dutch-processed)
Directions
1. Position an oven rack on the middle.
2. Heat the oven to 350掳F.
3. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
4. In a double boiler over simmering water, melt the butter and chocolate.
5. Remove the pan from the heat; cool slightly.
6. Stir in the sugar, salt, and vanilla.
7. Mix in the eggs, one at a time, stirring each time until blended.
8. Add the flour and cocoa; beat until incorporated and the mixture is smooth, 30 to 60 seconds.
9. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.
10. Set the pan on a rack until cool enough to handle.
11. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment.
12. Flip the baked brownie back onto the rack to cool completely.
13. Cut into squares with a sharp knife.
This one I made with with pure chocolate. I also added some nuts. My kids simple loved it.
Here is the brownie recipe : http://www.recipedose.com/2009/02/chocol鈥?/a>
What is a good sweet tooth brownie recipe?
I am craving some kind of sweet browine. Got any suggestions?What is a good sweet tooth brownie recipe?
This my favorite brownie recipe, but I don't put frosting on mine just a sprinkle of powdered sugar, but some people like frosting on theirs so I included it for you.
Best Brownies
Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
CREAMY BROWNIE FROSTING(recipe follows)
Directions:
1. Heat oven to 350脗掳F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
And this one is to die for, but I dont make it often but my friend does.. so I eat all hers.
HERSHEY'S Syrup Snacking Brownies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
4 eggs
1-1/4 cups all-purpose flour
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Directions:
1. Heat oven to 350掳F. Grease 13x9x2-inch baking pan.
2. Beat butter and sugar in large bowl. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. .What is a good sweet tooth brownie recipe?
';The Best Recipe'; is a wonderful book put out by the editors of Cook's Illustrated magazine. They developed this recipe after their usual exhaustive testing. It's best to cut these only just before you're ready to serve them -- otherwise, they dry out.
Brownie base:
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
1 stick unsalted butter
1 cup sugar
2 teaspoons pure vanilla extract
3 large eggs
Cream cheese filling:
1 8-ounce brick cream cheese, room temperature (do not use low-fat or no-fat)
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg yolk
To make the brownie base: Preheat oven to 325 degrees and set oven rack at lower middle level. Stir together in a small bowl the flour, salt, and baking powder. Set aside. Coat an 8-inch square baking pan with cooking spray and fit an 18- by-16-inch sheet of foil into the bottom of the pan (it will overhang the sides, which you will use as handles later to remove the brownies). Coat foil lightly with cooking spray as well.
Over very low heat, melt together the unsweetened chocolate, bittersweet chocolate and butter, stirring occasionally until completely melted and smooth. Remove from heat and set aside to cool slightly.
Whisk into the chocolate mixture the sugar and vanilla. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Add dry ingredients and whisk until just incorporated.
To make the cream cheese filling: In a small bowl, beat together all the cream cheese filling ingredients until of smooth, even consistency.
To finish: Pour half the brownie batter into the pan. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering remaining batter and filling. Use blade of table knife or spoon handle to gently swirl together the batter and filling, creating a marbled effect and smoothing out the top.
Bake at 325 degrees on the lower middle oven rack for 50 to 60 minutes, or until a toothpick inserted near the center comes out with several moist crumbs clinging to it. Cool brownies in the pan for 5 to 10 minutes, then use foil sling ';handles'; to lift brownies from the pan. Place brownies on wire rack and allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours (to hasten cooling, place brownies in freezer for about 90 minutes). Cut into squares and serve. Makes 1 dozen bars.
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
(21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
1/4 cup bourbon
1 cup butter
3 Tablespoons rum
2 cups powdered sugar
1 cup semi-sweet chocolate chips
1 Tablespoon solid vegetable shortening
PREPARATION:
Bake brownies according to package directions.
Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.
Cream butter, rum and powdered sugar. Spread on cooled brownies.
Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.
These are VERY sweet, buttery, and chewy. They aren't strong or heavy on the chocolate...Homemade...the BEST.
BUTTERSCOTCH BROWNIES
In a saucepan melt 1/2 c butter or margarine, and an oz of unsweetened chocolate; remove from heat. Stir in 1.5 cups packed brown sugar. Add 3 eggs; beat just til blended. Stir in 1t vanilla.
Stir together 1.5 c all purpose flour and 1/2 t banking soda; stir into batter.
Spread in greased 9x9x2 pan. Bake at 350 for 30-35 minutes. Cool and top with Butterscotch Frosting, below. Cut into bars.
BUTTERSCOTCH FROSTING
Lightly brown 6T butter or margarine; cool. Gradually beat in 2 c powdered sugar and 1/2 t vanilla. Slowly add hot water (about 2T) until of spreading consistency.
I start with Ghiradelli's Turtle Brownie mix. After I pull them out of the oven, I sprinkle with miniature marshmallows, chocolate chips, and chopped roasted peanuts. After things have melted, I swirl them together with a knife and serve the brownies warm.
There is a peanut butter brownie variation on Duncan Hines brownie mixes, that my family loves more than life itself (or just about.)
Or there are these, with actual peanut butter cups:
http://www.tsbvi.edu/Education/recipes/d鈥?/a>
See this recipe:
http://www.cooks.com/rec/doc/0,1910,1561鈥?/a>
This my favorite brownie recipe, but I don't put frosting on mine just a sprinkle of powdered sugar, but some people like frosting on theirs so I included it for you.
Best Brownies
Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
CREAMY BROWNIE FROSTING(recipe follows)
Directions:
1. Heat oven to 350脗掳F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
And this one is to die for, but I dont make it often but my friend does.. so I eat all hers.
HERSHEY'S Syrup Snacking Brownies
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1-1/2 cups (16-oz. can) HERSHEY'S Syrup
4 eggs
1-1/4 cups all-purpose flour
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Directions:
1. Heat oven to 350掳F. Grease 13x9x2-inch baking pan.
2. Beat butter and sugar in large bowl. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. .What is a good sweet tooth brownie recipe?
';The Best Recipe'; is a wonderful book put out by the editors of Cook's Illustrated magazine. They developed this recipe after their usual exhaustive testing. It's best to cut these only just before you're ready to serve them -- otherwise, they dry out.
Brownie base:
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
1 stick unsalted butter
1 cup sugar
2 teaspoons pure vanilla extract
3 large eggs
Cream cheese filling:
1 8-ounce brick cream cheese, room temperature (do not use low-fat or no-fat)
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg yolk
To make the brownie base: Preheat oven to 325 degrees and set oven rack at lower middle level. Stir together in a small bowl the flour, salt, and baking powder. Set aside. Coat an 8-inch square baking pan with cooking spray and fit an 18- by-16-inch sheet of foil into the bottom of the pan (it will overhang the sides, which you will use as handles later to remove the brownies). Coat foil lightly with cooking spray as well.
Over very low heat, melt together the unsweetened chocolate, bittersweet chocolate and butter, stirring occasionally until completely melted and smooth. Remove from heat and set aside to cool slightly.
Whisk into the chocolate mixture the sugar and vanilla. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Add dry ingredients and whisk until just incorporated.
To make the cream cheese filling: In a small bowl, beat together all the cream cheese filling ingredients until of smooth, even consistency.
To finish: Pour half the brownie batter into the pan. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering remaining batter and filling. Use blade of table knife or spoon handle to gently swirl together the batter and filling, creating a marbled effect and smoothing out the top.
Bake at 325 degrees on the lower middle oven rack for 50 to 60 minutes, or until a toothpick inserted near the center comes out with several moist crumbs clinging to it. Cool brownies in the pan for 5 to 10 minutes, then use foil sling ';handles'; to lift brownies from the pan. Place brownies on wire rack and allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours (to hasten cooling, place brownies in freezer for about 90 minutes). Cut into squares and serve. Makes 1 dozen bars.
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
(21 oz.) fudge brownie mix (or brownies made from your favorite recipe)
1/4 cup bourbon
1 cup butter
3 Tablespoons rum
2 cups powdered sugar
1 cup semi-sweet chocolate chips
1 Tablespoon solid vegetable shortening
PREPARATION:
Bake brownies according to package directions.
Drizzle brownies with bourbon as soon as they are removed from the oven; refrigerate.
Cream butter, rum and powdered sugar. Spread on cooled brownies.
Refrigerate again. When cold, melt chocolate chips and shortening. Spread or drizzle quickly on top of brownies. Chill.
These are VERY sweet, buttery, and chewy. They aren't strong or heavy on the chocolate...Homemade...the BEST.
BUTTERSCOTCH BROWNIES
In a saucepan melt 1/2 c butter or margarine, and an oz of unsweetened chocolate; remove from heat. Stir in 1.5 cups packed brown sugar. Add 3 eggs; beat just til blended. Stir in 1t vanilla.
Stir together 1.5 c all purpose flour and 1/2 t banking soda; stir into batter.
Spread in greased 9x9x2 pan. Bake at 350 for 30-35 minutes. Cool and top with Butterscotch Frosting, below. Cut into bars.
BUTTERSCOTCH FROSTING
Lightly brown 6T butter or margarine; cool. Gradually beat in 2 c powdered sugar and 1/2 t vanilla. Slowly add hot water (about 2T) until of spreading consistency.
I start with Ghiradelli's Turtle Brownie mix. After I pull them out of the oven, I sprinkle with miniature marshmallows, chocolate chips, and chopped roasted peanuts. After things have melted, I swirl them together with a knife and serve the brownies warm.
There is a peanut butter brownie variation on Duncan Hines brownie mixes, that my family loves more than life itself (or just about.)
Or there are these, with actual peanut butter cups:
http://www.tsbvi.edu/Education/recipes/d鈥?/a>
See this recipe:
http://www.cooks.com/rec/doc/0,1910,1561鈥?/a>
I need a really good ';special Brownie” recipe?
I have never tried them so for a get together I decided to make them.
But have no clue and iam not clueless in the kitchen, also are they good with nuts..I need a really good ';special Brownie” recipe?
The nut question is personal..LOL..if you like nuts, then put them in. To me, a brownie isn't a brownie without nuts. Then my husband won't touch them (which means there's more for me). Sometimes, I'll just put them on the top so he can pick them off. Here's a really good recipe if you'd like to try them..
***Baker's One Bowl Brownies***
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.I need a really good ';special Brownie” recipe?
Texture: moist, dense %26amp; fudgy.
Difficulty: easy as pie.
.
Ingredients:
230g Butter, roughly cubed
300g Sugar (Granulated or Castor)
200g Whole eggs (approximately four) whisked up
230g Dark Chocolate - in small pellet form or chopped finely so it melts quickly
140g Flour
40g Cocoa Powder
200g of nuts of your choice (pistachio, walnuts, hazelnuts, pecans - You can use just one type or use all four types like I do. They add different crunchy textures to every fudgy bite, which makes the brownie interesting til the last bite)
20cm square baking tin
.
Prepare:
a. Butter the baking tin. Then line the bottom %26amp; the sides with baking paper.
b. Sift together the flour %26amp; the cocoa powder.
c. Have the chocolates ready in a large mixing bowl.
d. Leave aside some nuts to decorate the surface of the brownies with (in my opinion, walnuts look best).
e. Preheat oven to 180 degrees.
.
Method:
1. Melt the butter completely in a large pot.
2. Add the sugar. Dissolve.
3. Pour the egg mixture %26amp; mix well with a whisk (make sure the hot butter doesn’t cook the egg in to an omlette).
4. Pour the hot mixture over the chocolates in a bowl. Mix thoroughly %26amp; make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).
5. Spatula in the flour %26amp; the cocoa powder. Mix until no traces of flour can be seen.
6. Mix in the nuts. (Make sure you leave some aside for decorating the top with).
7. Pour the mixture in to the prepared tin.
8. Evenly decorate some more nuts on the top surface. (Make sure each slice would have a decorative nut)
9. Bake in the oven (that has been pre-heated at 180 degrees) for 25 - 30 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny %26amp; has cracked. The centre of the brownie shoudn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie!
10. Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a WHOLE DAY to rest - I can promise you, it’ll taste better tenfold.
.
These are the best brownies, if you like them fudgey, not cakey.
* 1 cup butter, melted
* 3 cups white sugar
* 1 tablespoon vanilla extract
* 4 eggs
* 1 1/2 cups all-purpose flour
* 1 cup unsweetened cocoa powder
* 1 teaspoon salt
* 1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
If this is your first time making brownies you need an easy recipe and then the next time you can try a harder recipe.
EASY GRAHAM CRACKER BROWNIES
1 (6oz.) pkg. chocolate chips
17 graham crackers, rolled fine
1 (15 oz.) can condensed milk
1/4 c. finely chopped walnuts
Preheat oven to 325 degrees. Place ingredients in large bowl and mix well. Pour into well-greased and floured 8x8 square pan. Bake about 35 minutes until golden brown and springs back to touch. Allow to cool a bit before cutting in squares. Remove immediately from pan.
--------------------------------------…
Ok here is the first actual special recipe. If its what I think you mean that is.
http://stonerchef.com/beginner/pot-brown…
and the link to the pot butter
http://stonerchef.com/beginner/cannabis-…
go to this site and i'm sure you'll find the perfect brownie recipe. they have reviews and comments about the recipe from people who has made them...some have pics too. the site is FREE!
www.recipezaar.com
But have no clue and iam not clueless in the kitchen, also are they good with nuts..I need a really good ';special Brownie” recipe?
The nut question is personal..LOL..if you like nuts, then put them in. To me, a brownie isn't a brownie without nuts. Then my husband won't touch them (which means there's more for me). Sometimes, I'll just put them on the top so he can pick them off. Here's a really good recipe if you'd like to try them..
***Baker's One Bowl Brownies***
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.I need a really good ';special Brownie” recipe?
Texture: moist, dense %26amp; fudgy.
Difficulty: easy as pie.
.
Ingredients:
230g Butter, roughly cubed
300g Sugar (Granulated or Castor)
200g Whole eggs (approximately four) whisked up
230g Dark Chocolate - in small pellet form or chopped finely so it melts quickly
140g Flour
40g Cocoa Powder
200g of nuts of your choice (pistachio, walnuts, hazelnuts, pecans - You can use just one type or use all four types like I do. They add different crunchy textures to every fudgy bite, which makes the brownie interesting til the last bite)
20cm square baking tin
.
Prepare:
a. Butter the baking tin. Then line the bottom %26amp; the sides with baking paper.
b. Sift together the flour %26amp; the cocoa powder.
c. Have the chocolates ready in a large mixing bowl.
d. Leave aside some nuts to decorate the surface of the brownies with (in my opinion, walnuts look best).
e. Preheat oven to 180 degrees.
.
Method:
1. Melt the butter completely in a large pot.
2. Add the sugar. Dissolve.
3. Pour the egg mixture %26amp; mix well with a whisk (make sure the hot butter doesn’t cook the egg in to an omlette).
4. Pour the hot mixture over the chocolates in a bowl. Mix thoroughly %26amp; make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).
5. Spatula in the flour %26amp; the cocoa powder. Mix until no traces of flour can be seen.
6. Mix in the nuts. (Make sure you leave some aside for decorating the top with).
7. Pour the mixture in to the prepared tin.
8. Evenly decorate some more nuts on the top surface. (Make sure each slice would have a decorative nut)
9. Bake in the oven (that has been pre-heated at 180 degrees) for 25 - 30 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny %26amp; has cracked. The centre of the brownie shoudn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie!
10. Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a WHOLE DAY to rest - I can promise you, it’ll taste better tenfold.
.
These are the best brownies, if you like them fudgey, not cakey.
* 1 cup butter, melted
* 3 cups white sugar
* 1 tablespoon vanilla extract
* 4 eggs
* 1 1/2 cups all-purpose flour
* 1 cup unsweetened cocoa powder
* 1 teaspoon salt
* 1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
If this is your first time making brownies you need an easy recipe and then the next time you can try a harder recipe.
EASY GRAHAM CRACKER BROWNIES
1 (6oz.) pkg. chocolate chips
17 graham crackers, rolled fine
1 (15 oz.) can condensed milk
1/4 c. finely chopped walnuts
Preheat oven to 325 degrees. Place ingredients in large bowl and mix well. Pour into well-greased and floured 8x8 square pan. Bake about 35 minutes until golden brown and springs back to touch. Allow to cool a bit before cutting in squares. Remove immediately from pan.
--------------------------------------…
Ok here is the first actual special recipe. If its what I think you mean that is.
http://stonerchef.com/beginner/pot-brown…
and the link to the pot butter
http://stonerchef.com/beginner/cannabis-…
go to this site and i'm sure you'll find the perfect brownie recipe. they have reviews and comments about the recipe from people who has made them...some have pics too. the site is FREE!
www.recipezaar.com
What do I do for this brownie recipe?
The recipe calls for me to melt butter and chocolate together as a base for a brownie layer, but I'd like to substitute something healthier in for the butter. What should I do?What do I do for this brownie recipe?
Unsweetened applesauce. It does change the consistency of the brownies a bit, but I'm sure they'll still be great. I made a box of brownie mix this weekend using egg whites and applesauce and they turned out delicious.
Otherwise you could substitute a lower fat margarine, like Brummel and BrownWhat do I do for this brownie recipe?
try using this recipes its low fat
* 1/2 cup all-purpose flour
* 1/2 cup Dutch Process Cocoa
* 1/2 tsp baking powder
* 1/2 cup sugar
* 1/8 tsp salt
* 2 tbsp canola oil
* 4 ounces unsweetened applesauce
* 2 tsp vanilla extract
* 1 egg, lightly beaten
* 2 egg whites
Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with cooking spray.
Whisk flour, cocoa, baking powder, sugar and salt in a small bowl. In a medium bowl, combine oil, applesauce, vanilla, egg and egg whites. Gradually stir in dry ingredients to wet ingredients until well combined. Pour into baking pan and bake for 20 minutes, until sides pull away from edge of pan. Cool in pan and cut
Don' eat the brownies if youre that concerned. There is a reaosn recipes call for certain items. You porbably could use margarine, but i would change a lot of differnet thing about the recipe, such as liquid contents etc. Just use the butter, then cut the slices smaller
well first of all, if ur gonna splurge and HAVE the brownies, then u might as well eat them as they are intended!!!
so go for it and add that butter
and if ur REALLY that concerned, then cut down the butter just a smidge.
Forget it. If you want the brownies to taste good, follow the directions. Brownies are not a health food. Eat salad instead of brownies if you are worried about eating healthy.
Uh, hash oil? Just kidding. There is no such thing as a healthy brownie.
REAL butter has vitamin A and calcium in it ... Brownies are meant to be a treat - not dinner, so use the butter
Unsweetened applesauce. It does change the consistency of the brownies a bit, but I'm sure they'll still be great. I made a box of brownie mix this weekend using egg whites and applesauce and they turned out delicious.
Otherwise you could substitute a lower fat margarine, like Brummel and BrownWhat do I do for this brownie recipe?
try using this recipes its low fat
* 1/2 cup all-purpose flour
* 1/2 cup Dutch Process Cocoa
* 1/2 tsp baking powder
* 1/2 cup sugar
* 1/8 tsp salt
* 2 tbsp canola oil
* 4 ounces unsweetened applesauce
* 2 tsp vanilla extract
* 1 egg, lightly beaten
* 2 egg whites
Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with cooking spray.
Whisk flour, cocoa, baking powder, sugar and salt in a small bowl. In a medium bowl, combine oil, applesauce, vanilla, egg and egg whites. Gradually stir in dry ingredients to wet ingredients until well combined. Pour into baking pan and bake for 20 minutes, until sides pull away from edge of pan. Cool in pan and cut
Don' eat the brownies if youre that concerned. There is a reaosn recipes call for certain items. You porbably could use margarine, but i would change a lot of differnet thing about the recipe, such as liquid contents etc. Just use the butter, then cut the slices smaller
well first of all, if ur gonna splurge and HAVE the brownies, then u might as well eat them as they are intended!!!
so go for it and add that butter
and if ur REALLY that concerned, then cut down the butter just a smidge.
Forget it. If you want the brownies to taste good, follow the directions. Brownies are not a health food. Eat salad instead of brownies if you are worried about eating healthy.
Uh, hash oil? Just kidding. There is no such thing as a healthy brownie.
REAL butter has vitamin A and calcium in it ... Brownies are meant to be a treat - not dinner, so use the butter
Do you know a good flourless brownie recipe?
If you do, I really want to know it! Plese help!Do you know a good flourless brownie recipe?
This is a flourless brownie recipe:
http://hubpages.com/hub/Vegan-Brownie-Re鈥?/a>
It is also vegan.Do you know a good flourless brownie recipe?
Here is a recipe that uses black beans instead of flour. They're pretty good, more rich than you'd expect. A good food processor is best to completely chop up the beans.
Black Bean Brownies
15oz can black beans (drained %26amp; rinsed well)
4 large eggs
1/2 cup granulated Splenda
3 tbsp cocoa powder
2 tbsp strong coffee (or 1 tbsp instant coffee dissolved in 1 tbsp hot water)
1 tsp baking powder
2 tbsp canola or olive oil
1 tsp vanilla
Preheat oven to 350*F.
Prepare an 8x8 baking pan by spraying it with cooking spray.
Mix all ingredients in a food processor or blender.
Add the beans last and make sure you blend VERY well.
Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing.
Nigella has a very nice recipe!
225g dark chocolate, 70% cocoa solids 3 eggs, beaten
225g butter 150g ground almonds
2 teaspoons vanilla extract 100g chopped walnuts
200g caster sugar
1. Preheat the oven to 170掳C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
3. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
4. Bake in the oven for 25鈥?0 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
Makes 16 squares
HOT CHOCOLATE SAUCE
75g dark chocolate, 70% cocoa solids
125ml double cream
2 x 15ml tablespoons Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water
1 x 15ml tablespoon golden syrup
1 Break up the chocolate and put into a heavy-based saucepan.
2 Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
3 Once everything has melted, stir well, take off the heat and pour into a jug to serve.
Makes enough to drizzle over 16 brownie squares
This is a flourless brownie recipe:
http://hubpages.com/hub/Vegan-Brownie-Re鈥?/a>
It is also vegan.Do you know a good flourless brownie recipe?
Here is a recipe that uses black beans instead of flour. They're pretty good, more rich than you'd expect. A good food processor is best to completely chop up the beans.
Black Bean Brownies
15oz can black beans (drained %26amp; rinsed well)
4 large eggs
1/2 cup granulated Splenda
3 tbsp cocoa powder
2 tbsp strong coffee (or 1 tbsp instant coffee dissolved in 1 tbsp hot water)
1 tsp baking powder
2 tbsp canola or olive oil
1 tsp vanilla
Preheat oven to 350*F.
Prepare an 8x8 baking pan by spraying it with cooking spray.
Mix all ingredients in a food processor or blender.
Add the beans last and make sure you blend VERY well.
Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing.
Nigella has a very nice recipe!
225g dark chocolate, 70% cocoa solids 3 eggs, beaten
225g butter 150g ground almonds
2 teaspoons vanilla extract 100g chopped walnuts
200g caster sugar
1. Preheat the oven to 170掳C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
3. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
4. Bake in the oven for 25鈥?0 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
Makes 16 squares
HOT CHOCOLATE SAUCE
75g dark chocolate, 70% cocoa solids
125ml double cream
2 x 15ml tablespoons Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water
1 x 15ml tablespoon golden syrup
1 Break up the chocolate and put into a heavy-based saucepan.
2 Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
3 Once everything has melted, stir well, take off the heat and pour into a jug to serve.
Makes enough to drizzle over 16 brownie squares
Does any one has a delicious brownie recipe?
It can be fudgy (iperfer it),or any thing. I want a great brownie recipe
I tried recipes but the taste not like from boxed brownies or as good.
If you can can you make a descrption of of it, like is it fugdy, cakey or crunchy.Does any one has a delicious brownie recipe?
Best Brownie (from allrecipes.com)
INGREDIENTS
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
FROSTING
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2.In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3.Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4.To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
TIP: Do NOT use a mixer, will turn out cakey. Mix everything by hand and lightly beat eggs before adding to mixture.Does any one has a delicious brownie recipe?
Ingredients
4 Squares unsweetened chocolate (1 oz ea)
1 c Butter
3/4 ts Black pepper
4 Eggs, lightly beaten
1 1/2 c Sugar
1 1/2 ts Vanilla
1/3 c KAHLUA/or milk
2 tb Vodka/or water
1 1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Baking powder
1 c Chopped walnuts or toasted sliced almonds
Powdered sugar (opt)
Serves 8
Instructions
Line bottom of 13x9'; baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat. Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled chocolate mixture, Kahlua n vodka (or milk n water). Combine flour, salt and baking powder; add to chocolate mixture and stir until blended. Add walnuts. Spread in prepared pan. Bake in 350'F. oven just until toothpick inserted in center comes out clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired. Makes about 30 brownies.
Marijuana brownies!!!!!!!!!
if you want maximum taste and satisfation just smoke a dewbie before you eat em :) they will taste amazing...
i do its called fudgepackers
all you need is pot....at least you will feel deliciousWill using skin so soft bath oil
I tried recipes but the taste not like from boxed brownies or as good.
If you can can you make a descrption of of it, like is it fugdy, cakey or crunchy.Does any one has a delicious brownie recipe?
Best Brownie (from allrecipes.com)
INGREDIENTS
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
FROSTING
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2.In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3.Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4.To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
TIP: Do NOT use a mixer, will turn out cakey. Mix everything by hand and lightly beat eggs before adding to mixture.Does any one has a delicious brownie recipe?
Ingredients
4 Squares unsweetened chocolate (1 oz ea)
1 c Butter
3/4 ts Black pepper
4 Eggs, lightly beaten
1 1/2 c Sugar
1 1/2 ts Vanilla
1/3 c KAHLUA/or milk
2 tb Vodka/or water
1 1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Baking powder
1 c Chopped walnuts or toasted sliced almonds
Powdered sugar (opt)
Serves 8
Instructions
Line bottom of 13x9'; baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat. Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled chocolate mixture, Kahlua n vodka (or milk n water). Combine flour, salt and baking powder; add to chocolate mixture and stir until blended. Add walnuts. Spread in prepared pan. Bake in 350'F. oven just until toothpick inserted in center comes out clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired. Makes about 30 brownies.
Marijuana brownies!!!!!!!!!
if you want maximum taste and satisfation just smoke a dewbie before you eat em :) they will taste amazing...
i do its called fudgepackers
all you need is pot....at least you will feel delicious
Does anyone know of a chocolate brownie recipe that doesn't call for vanilla extract?
I was thinking of making it for desert tonight... I have the cocoa, sugar, butter, eggs, flour and nuts...
Thanks for the help. :)Does anyone know of a chocolate brownie recipe that doesn't call for vanilla extract?
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
4 eggs
1 (16 ounce) can chocolate syrup
1 cup all-purpose flour
1 cup chopped nuts
1 teaspoon salt
FROSTING:
6 tablespoons butter, cubed
1 1/2 cups sugar
1/3 cup milk
1/2 cup semisweet chocolate chips
DIRECTIONS
In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate syrup. Beat in flour, nuts and salt until blended.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack.
In a small saucepan, melt butter. Add sugar and milk. Bring to a boil; boil for 30 seconds. Remove from the hear; stir in the chips until melted. Beat until frosting reaches spreading consistency. Frost cooled brownies; cut.
I'm sure you could use cocoa instead of the chocolate syrup. Let me know how it comes out!!!Does anyone know of a chocolate brownie recipe that doesn't call for vanilla extract?
Just choose any recipe and leave the vanilla out. there isn't a replacement and vanilla is never required. anything you add will change the recipe
WELL YOU CAN MAKE A NUT BROWNIE CAKE?JUST MIX-UP THE INGREDIENTS INTO A CAKE PAN AND COOK..GOOD LUCK!P.S.
NO VANILLA NEEDED...
why do you want to leave it out allergies?
make a chocolate cake with nuts?
idk google it
Chocolate and Prune Brownies
If, for a special occasion, you soak the prunes in Armagnac so much the better. Brownies can be served warm as a dessert or just eaten cold as they are.
Makes 15
Ingredients
2 squares unsweetened (2 oz) (50 g)dark chocolate (75 per cent cocoa solids), broken into pieces
1/3 cup whole pitted prunes (2 oz) pitted pruneaux d'Agen*, chopped and soaked overnight in 60 ml Armagnac (a type of brandy made from the same grapes as cognac)
陆 cup skin-on whole almonds
1 stick butter
2 large eggs, beaten
1 cup packed brown sugar
1/3 cup plus 1 TBSP plain flour
1 level teaspoon baking powder
录 level teaspoon salt
You will also need a non-stick baking pan measuring 10 x 6 inches and 1 inch deep, lightly greased and lined with silicone paper (baking parchment).
Begin this the night before you are going to make the brownies by soaking the chopped prunes in the Armagnac. The next day, begin by pre-heating the oven to 350掳F, then chop the almonds roughly, place them on a baking sheet and toast them in the oven for 8 minutes. Please use a timer here, or you'll be throwing burnt nuts away all day.
While the almonds are toasting, put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt 鈥?4-5 minutes 鈥?remove it from the heat, then beat till smooth. Next, stir in the other ingredients, including the prunes and Armagnac, until well blended. Now spread the mixture into the prepared pan and bake on the center shelf for 30 minutes, or until slightly springy in the center, then leave it to cool for 10 minutes before cutting into squares and transferring to a wire rack.
You will also need a non-stick baking pan measuring 10 x 6 inches and 1 inch deep, lightly greased and lined with silicone paper (baking parchment).
http://www.deliaonline.com/recipes/choco鈥?/a>
*After the plum harvest come the prunes especially, as far as we are concerned, those made in the juicy style of South West France. There the plums are gently dried until they are done enough to keep but still juicy and tender enough to eat without soaking. This technique is associated with the region around Agen, hence the name Pruneaux d'Agen. You can usually find them in delicatessens; supermarkets are more likely to have the Californian equivalent which is called a ready-to-eat prune. The really wrinkly (and to us older) kind of prune is cheaper and keeps for ages in a storage jar but cannot compare for richness of flavour.
http://www.deliaonline.com/ingredients/p鈥?/a>
Although the ready-to-eat prunes are not supposed to need soaking, we prefer to soak them just the same (the advantage is having them ready stoned). Start the recipe the night before you want to serve the cake by placing the prunes in a saucepan along with the sugar and 5 fl oz (150 ml) of water and simmer them very gently for 15 minutes. After that drain them, discarding the cooking liquid, then place them in a bowl, add the Armagnac, stir well, cover and leave overnight.
http://www.deliaonline.com/recipes/prune鈥?/a>
Thanks for the help. :)Does anyone know of a chocolate brownie recipe that doesn't call for vanilla extract?
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
4 eggs
1 (16 ounce) can chocolate syrup
1 cup all-purpose flour
1 cup chopped nuts
1 teaspoon salt
FROSTING:
6 tablespoons butter, cubed
1 1/2 cups sugar
1/3 cup milk
1/2 cup semisweet chocolate chips
DIRECTIONS
In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate syrup. Beat in flour, nuts and salt until blended.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack.
In a small saucepan, melt butter. Add sugar and milk. Bring to a boil; boil for 30 seconds. Remove from the hear; stir in the chips until melted. Beat until frosting reaches spreading consistency. Frost cooled brownies; cut.
I'm sure you could use cocoa instead of the chocolate syrup. Let me know how it comes out!!!Does anyone know of a chocolate brownie recipe that doesn't call for vanilla extract?
Just choose any recipe and leave the vanilla out. there isn't a replacement and vanilla is never required. anything you add will change the recipe
WELL YOU CAN MAKE A NUT BROWNIE CAKE?JUST MIX-UP THE INGREDIENTS INTO A CAKE PAN AND COOK..GOOD LUCK!P.S.
NO VANILLA NEEDED...
why do you want to leave it out allergies?
make a chocolate cake with nuts?
idk google it
Chocolate and Prune Brownies
If, for a special occasion, you soak the prunes in Armagnac so much the better. Brownies can be served warm as a dessert or just eaten cold as they are.
Makes 15
Ingredients
2 squares unsweetened (2 oz) (50 g)dark chocolate (75 per cent cocoa solids), broken into pieces
1/3 cup whole pitted prunes (2 oz) pitted pruneaux d'Agen*, chopped and soaked overnight in 60 ml Armagnac (a type of brandy made from the same grapes as cognac)
陆 cup skin-on whole almonds
1 stick butter
2 large eggs, beaten
1 cup packed brown sugar
1/3 cup plus 1 TBSP plain flour
1 level teaspoon baking powder
录 level teaspoon salt
You will also need a non-stick baking pan measuring 10 x 6 inches and 1 inch deep, lightly greased and lined with silicone paper (baking parchment).
Begin this the night before you are going to make the brownies by soaking the chopped prunes in the Armagnac. The next day, begin by pre-heating the oven to 350掳F, then chop the almonds roughly, place them on a baking sheet and toast them in the oven for 8 minutes. Please use a timer here, or you'll be throwing burnt nuts away all day.
While the almonds are toasting, put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt 鈥?4-5 minutes 鈥?remove it from the heat, then beat till smooth. Next, stir in the other ingredients, including the prunes and Armagnac, until well blended. Now spread the mixture into the prepared pan and bake on the center shelf for 30 minutes, or until slightly springy in the center, then leave it to cool for 10 minutes before cutting into squares and transferring to a wire rack.
You will also need a non-stick baking pan measuring 10 x 6 inches and 1 inch deep, lightly greased and lined with silicone paper (baking parchment).
http://www.deliaonline.com/recipes/choco鈥?/a>
*After the plum harvest come the prunes especially, as far as we are concerned, those made in the juicy style of South West France. There the plums are gently dried until they are done enough to keep but still juicy and tender enough to eat without soaking. This technique is associated with the region around Agen, hence the name Pruneaux d'Agen. You can usually find them in delicatessens; supermarkets are more likely to have the Californian equivalent which is called a ready-to-eat prune. The really wrinkly (and to us older) kind of prune is cheaper and keeps for ages in a storage jar but cannot compare for richness of flavour.
http://www.deliaonline.com/ingredients/p鈥?/a>
Although the ready-to-eat prunes are not supposed to need soaking, we prefer to soak them just the same (the advantage is having them ready stoned). Start the recipe the night before you want to serve the cake by placing the prunes in a saucepan along with the sugar and 5 fl oz (150 ml) of water and simmer them very gently for 15 minutes. After that drain them, discarding the cooking liquid, then place them in a bowl, add the Armagnac, stir well, cover and leave overnight.
http://www.deliaonline.com/recipes/prune鈥?/a>
Does anyone have a really good chocolate cookie or brownie recipe?
I'm planning on making either chocolate cookies or brownies for a friend for her birthday but I can't seem to find any good recipes.
I need a recipe with ingredients available in UK.Does anyone have a really good chocolate cookie or brownie recipe?
Yes.Does anyone have a really good chocolate cookie or brownie recipe?
Ingredients
300g soft brown sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
陆 tsp baking powder
A 23x23cm, preferably non-stick, or a small roasting tin
Preparation method
Preheat the oven to 180 C / Gas 4.
Break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.
Beat the sugar and butter using electric beaters for several minutes until white and fluffy.
Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With your boyfriend holding the beaters on a low speed, introduce the beaten egg a little at a time, having him speed up in between additions.
Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon.
Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges. Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry.
These both are reallly chocolatey and yummy!
Extra Rich Dark Chocolate Brownies (Adapted from a 1940鈥檚 recipe)
Makes 32 bars (2鈥硏1鈥? Hand mix brownies, makes them tender.
3/4 cup natural unsweetened cocoa
1/3 cup plus 2 tbsp Canola oil
1 cup sugar (or 1/2 cup sugar, 1/2 cup Splenda)
2 well beaten eggs (or 1/2 cup Egg Beaters)
1/2 tsp vanilla
3/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350掳.
Mix together in large bowl: unsweetened cocoa and Canola oil
Blend in sugar and eggs.
Sift flour and measure 3/4 cup.
Sift together sifted flour, baking powder and salt
Hand mix into chocolate mixture.
Pour into greased 8鈥?square pan. (can use aluminum foil and then grease inside, easier to lift brownies out of the pan to cool)
Bake about 15 to 20 minutes. Insert toothpick in the center, if it comes out clean, it鈥檚 done.
When cool, cut into bars and remove from pan.
----
Chocolate Fudge Cookies
http://allrecipes.com/Recipe/Chocolate-F鈥?/a>
1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup canola oil
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease cookie sheets.
In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
----
I need a recipe with ingredients available in UK.Does anyone have a really good chocolate cookie or brownie recipe?
Yes.Does anyone have a really good chocolate cookie or brownie recipe?
Ingredients
300g soft brown sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
陆 tsp baking powder
A 23x23cm, preferably non-stick, or a small roasting tin
Preparation method
Preheat the oven to 180 C / Gas 4.
Break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.
Beat the sugar and butter using electric beaters for several minutes until white and fluffy.
Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With your boyfriend holding the beaters on a low speed, introduce the beaten egg a little at a time, having him speed up in between additions.
Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon.
Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges. Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry.
These both are reallly chocolatey and yummy!
Extra Rich Dark Chocolate Brownies (Adapted from a 1940鈥檚 recipe)
Makes 32 bars (2鈥硏1鈥? Hand mix brownies, makes them tender.
3/4 cup natural unsweetened cocoa
1/3 cup plus 2 tbsp Canola oil
1 cup sugar (or 1/2 cup sugar, 1/2 cup Splenda)
2 well beaten eggs (or 1/2 cup Egg Beaters)
1/2 tsp vanilla
3/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350掳.
Mix together in large bowl: unsweetened cocoa and Canola oil
Blend in sugar and eggs.
Sift flour and measure 3/4 cup.
Sift together sifted flour, baking powder and salt
Hand mix into chocolate mixture.
Pour into greased 8鈥?square pan. (can use aluminum foil and then grease inside, easier to lift brownies out of the pan to cool)
Bake about 15 to 20 minutes. Insert toothpick in the center, if it comes out clean, it鈥檚 done.
When cool, cut into bars and remove from pan.
----
Chocolate Fudge Cookies
http://allrecipes.com/Recipe/Chocolate-F鈥?/a>
1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup canola oil
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease cookie sheets.
In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
----
Does anyone know of a good brownie recipe that uses semisweet chocolate squares?
My family likes chewy brownies :), thanks!Does anyone know of a good brownie recipe that uses semisweet chocolate squares?
http://www.kraftfoods.com/Recipes/Cookie鈥?/a>
im sure the nuts are optionalDoes anyone know of a good brownie recipe that uses semisweet chocolate squares?
Simply log onto recipelink.com and you'll find many, many recipes for this.
Our family absolutely loves Ghiradelli brownie mix. They're really rich.
here it is..
Peanutty Brownie Bars Recipe
Ingredients:
2 cups Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 cup creamy peanut butter
1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 large egg
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 large eggs
1/2 cup Baking Cocoa
1/2 cup all-purpose flour
Directions:
Preheat oven to 350F.
For crust: combine oats and flour in medium bowl. Beat peanut butter, butter and brown sugar in large bowl with electric mixer until creamy (about 2 minutes). Add egg and continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch baking pan. Bake for 10 minutes or until light golden brown. Cool in pan on wire rack for 10 minutes.
For brownie filling: beat butter and granulated sugar with electric mixer in large bowl until creamy, about 2 minutes. Add eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture. Bake for 30 to 35 minutes or until center of brownie mixture feels firm when lightly touched. (do not overbake.)
Cool completely. Cut into bars. Store tightly covered.
This recipe for Peanutty Brownie Bars serves/makes 24 bars
There's usually one on the box when you buy them...you can always doctor it up with fun stuff like nuts, M%26amp;Ms, etc. I find that undercooking brownies a bit makes them more fudgy/chewy (I like them that way too!).
http://www.kraftfoods.com/Recipes/Cookie鈥?/a>
im sure the nuts are optionalDoes anyone know of a good brownie recipe that uses semisweet chocolate squares?
Simply log onto recipelink.com and you'll find many, many recipes for this.
Our family absolutely loves Ghiradelli brownie mix. They're really rich.
here it is..
Peanutty Brownie Bars Recipe
Ingredients:
2 cups Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 cup creamy peanut butter
1/2 cup butter or margarine, softened
3/4 cup brown sugar, firmly packed
1 large egg
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 large eggs
1/2 cup Baking Cocoa
1/2 cup all-purpose flour
Directions:
Preheat oven to 350F.
For crust: combine oats and flour in medium bowl. Beat peanut butter, butter and brown sugar in large bowl with electric mixer until creamy (about 2 minutes). Add egg and continue beating until blended. Stir in oat mixture; mix well (mixture will be crumbly.) Reserve 1 cup mixture for topping. Set aside. Press remaining oat mixture firmly onto bottom of ungreased 13 x 9-inch baking pan. Bake for 10 minutes or until light golden brown. Cool in pan on wire rack for 10 minutes.
For brownie filling: beat butter and granulated sugar with electric mixer in large bowl until creamy, about 2 minutes. Add eggs and continue beating until well blended, about 2 minutes. Stir in cocoa and flour; mix well. Spread over warm crust. Sprinkle evenly with reserved oat mixture. Bake for 30 to 35 minutes or until center of brownie mixture feels firm when lightly touched. (do not overbake.)
Cool completely. Cut into bars. Store tightly covered.
This recipe for Peanutty Brownie Bars serves/makes 24 bars
There's usually one on the box when you buy them...you can always doctor it up with fun stuff like nuts, M%26amp;Ms, etc. I find that undercooking brownies a bit makes them more fudgy/chewy (I like them that way too!).
How do you make a brownie recipe you came up with?
I want to make brownies for a party, but i don't want it to be a recipe from some website.I want it to be custom.I kinda want to make up the whole recipe but don't know how to start.Remember i want to add my touch to it! HELP!How do you make a brownie recipe you came up with?
All you have to do is find a few recipes to see what ingredients are always there - like flour, sugar, backing powder (or soda) and use those pretty much to a T. This way, you know you at least have the right base.
You can basically play with everything else from there - chocolate, vanilla, eggs, nuts, etc.How do you make a brownie recipe you came up with?
I would find a regular recipe and add things to it... I would put chocolate frosting on it and then decorate it with white chocolate chips in different designs also try adding a dash of cinnimon and make it interesting. GOOD LUCK
All you have to do is find a few recipes to see what ingredients are always there - like flour, sugar, backing powder (or soda) and use those pretty much to a T. This way, you know you at least have the right base.
You can basically play with everything else from there - chocolate, vanilla, eggs, nuts, etc.How do you make a brownie recipe you came up with?
I would find a regular recipe and add things to it... I would put chocolate frosting on it and then decorate it with white chocolate chips in different designs also try adding a dash of cinnimon and make it interesting. GOOD LUCK
Does anyone have a chocolate brownie recipe without any nuts?
I want to make some brownies but im alergic to nuts dont have any chocolate but i have cocoa powder. Does any one have a recipe that doesnt involve nuts and chocolate but cocoa powder instead of choclate?Does anyone have a chocolate brownie recipe without any nuts?
My very good chocolate brownie recipe
No nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies).
Ingredients
300g golden caster sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
. tsp baking powder
Method
1) You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.
2) Set the oven at 180掳C/Gas 4. Line the bottom of the baking tin with baking parchment. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy.
3) Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.
4) Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges.Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry.
My very good chocolate brownie recipe
No nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies).
Ingredients
300g golden caster sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
. tsp baking powder
Method
1) You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.
2) Set the oven at 180掳C/Gas 4. Line the bottom of the baking tin with baking parchment. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy.
3) Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.
4) Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges.Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry.
Can you use Ghirardelli white dipping chocolate for brownie recipe?
I am making brownies this weekend and I wanted to know instead of using the baking bar can I use the dipping chocolate?Can you use Ghirardelli white dipping chocolate for brownie recipe?
just chop the dipping chocolate up a bit and add to your recipe. Im assuming you already have some regular chocoalte of some kind in there, and just want chunks from the white chocolate. If thats not the case, melt your dipping chocoalte slowly and carefully, and then add it to the recipeCan you use Ghirardelli white dipping chocolate for brownie recipe?
is it a homemade recipe or one on a box or following a recipe from someone or a book i would follow the recipe but...using dipping choc i wouldnt i tried to make choco bananas using choc chips and it just didnt work. the chocolate got all hard and stiff. baking choc is made especially for these kind of recipes using anything else and it doesnt work.
well, i all cam say is try it and see if you like it than by all means really go for itWill using skin so soft bath oil
just chop the dipping chocolate up a bit and add to your recipe. Im assuming you already have some regular chocoalte of some kind in there, and just want chunks from the white chocolate. If thats not the case, melt your dipping chocoalte slowly and carefully, and then add it to the recipeCan you use Ghirardelli white dipping chocolate for brownie recipe?
is it a homemade recipe or one on a box or following a recipe from someone or a book i would follow the recipe but...using dipping choc i wouldnt i tried to make choco bananas using choc chips and it just didnt work. the chocolate got all hard and stiff. baking choc is made especially for these kind of recipes using anything else and it doesnt work.
well, i all cam say is try it and see if you like it than by all means really go for it
Some good fudgy brownie recipes?
I can only use Cocoa powder; not chocolate squares.
Links would be loved.
=)Some good fudgy brownie recipes?
Grandmother's Recipe:
Fudgey Brownies
Ingredients:
3/4 cup cocoa
1/2 tsp baking soda *
2/3 cup oil
1/2 cup boiling water (measure accurately)
2 cups sugar
2 eggs
1 1/3 cup unsifted all-purpose flour
1 tsp vanilla
1/4 tsp salt
* (may use 1 1/3 self rising flour - omit baking soda and salt)
Directions:
1) Stir Cocoa %26amp; baking soda in mixing bowl
2) Blend in 1/3 cup oil
3) Add boiling water; stir until mixture thickens
4) Stir in sugar, eggs %26amp; remaining 1/3 cup oil; stir until smooth
5) Add flour, vanilla %26amp; salt; Blend completely
6) Pour into lightly greased 13 x 9 pan.
Bake at 350 degrees for 35 to 40 minutes. Cool may frost if desired.Some good fudgy brownie recipes?
Just take any fudgy brownie recipies and take the unsweetend chocolate and change it to cocoa powder with this
When you substitute cocoa for unsweetened chocolate, you generally use 3 tablespoons of cocoa and 1 tablespoon of butter, oil, or shortening to replace 1 ounce of chocolate. Since you want to go in the opposite direction, you need to find a way to remove from your recipe the extra fat you are adding. For each ounce of unsweetened chocolate you use, omit 1 tablespoon of whatever fat is called for elsewhere in your recipe, if possible.
Here is a link to my fudge topped brownie recipe. The recipe calls for chocolate chips but that is to make the frosting, these are great without the frosting.
http://www.cooking-is-easy-and-fun.com/F鈥?/a>
http://www.recipezaar.com/King-Arthur-Fl鈥?/a>
pics and reviews
http://www.cacaoweb.net/brownies3.html
Has a pic too!
Links would be loved.
=)Some good fudgy brownie recipes?
Grandmother's Recipe:
Fudgey Brownies
Ingredients:
3/4 cup cocoa
1/2 tsp baking soda *
2/3 cup oil
1/2 cup boiling water (measure accurately)
2 cups sugar
2 eggs
1 1/3 cup unsifted all-purpose flour
1 tsp vanilla
1/4 tsp salt
* (may use 1 1/3 self rising flour - omit baking soda and salt)
Directions:
1) Stir Cocoa %26amp; baking soda in mixing bowl
2) Blend in 1/3 cup oil
3) Add boiling water; stir until mixture thickens
4) Stir in sugar, eggs %26amp; remaining 1/3 cup oil; stir until smooth
5) Add flour, vanilla %26amp; salt; Blend completely
6) Pour into lightly greased 13 x 9 pan.
Bake at 350 degrees for 35 to 40 minutes. Cool may frost if desired.Some good fudgy brownie recipes?
Just take any fudgy brownie recipies and take the unsweetend chocolate and change it to cocoa powder with this
When you substitute cocoa for unsweetened chocolate, you generally use 3 tablespoons of cocoa and 1 tablespoon of butter, oil, or shortening to replace 1 ounce of chocolate. Since you want to go in the opposite direction, you need to find a way to remove from your recipe the extra fat you are adding. For each ounce of unsweetened chocolate you use, omit 1 tablespoon of whatever fat is called for elsewhere in your recipe, if possible.
Here is a link to my fudge topped brownie recipe. The recipe calls for chocolate chips but that is to make the frosting, these are great without the frosting.
http://www.cooking-is-easy-and-fun.com/F鈥?/a>
http://www.recipezaar.com/King-Arthur-Fl鈥?/a>
pics and reviews
http://www.cacaoweb.net/brownies3.html
Has a pic too!
I need a fudge brownie recipe, one that will crinkle and harden on top when you bake it?
It has to be good enough to share. Make sure its a fudge brownie recipe.I need a fudge brownie recipe, one that will crinkle and harden on top when you bake it?
These are very good and the recipe my mom made for us growing up. I use 1 cup melted butter or corn/veg oil for the butter in the recipe. The glaze on top is wonderful but optional. Enjoy!
VIRGINIA BROWNIES
1 1/2 c. flour
2 c. sugar
8 T. cocoa
1 tsp. salt
1 c. soft shortening or 1 stick softened margarine and 1/2 c.
shortening
4 eggs, beaten
1 tsp. vanilla
1 c. nuts, chopped
Combine all ingredients; stir until smooth. Spread dough in greased 9';x13'; pan and bake at 350 degrees for 30 minutes.
Fudge Frosting:
1 c. sugar
1/4 c. cocoa
1/4 c. cream or whole milk
1 1/2 T. butter
Combine all ingredients in pan and bring to a rolling boil. Stir
constantly and cook for 2 minutes. Remove from heat and beat until mixture just starts to thicken. Pour over brownies in pan while still warm. Cool to room temp before cutting. Be careful not to burn the frosting. A whisk works well for stirring, and you can also do this in the microwave.I need a fudge brownie recipe, one that will crinkle and harden on top when you bake it?
first use any recipe for brownies then then use something that dry it has to be tastless then get coco and add it on top
These are very good and the recipe my mom made for us growing up. I use 1 cup melted butter or corn/veg oil for the butter in the recipe. The glaze on top is wonderful but optional. Enjoy!
VIRGINIA BROWNIES
1 1/2 c. flour
2 c. sugar
8 T. cocoa
1 tsp. salt
1 c. soft shortening or 1 stick softened margarine and 1/2 c.
shortening
4 eggs, beaten
1 tsp. vanilla
1 c. nuts, chopped
Combine all ingredients; stir until smooth. Spread dough in greased 9';x13'; pan and bake at 350 degrees for 30 minutes.
Fudge Frosting:
1 c. sugar
1/4 c. cocoa
1/4 c. cream or whole milk
1 1/2 T. butter
Combine all ingredients in pan and bring to a rolling boil. Stir
constantly and cook for 2 minutes. Remove from heat and beat until mixture just starts to thicken. Pour over brownies in pan while still warm. Cool to room temp before cutting. Be careful not to burn the frosting. A whisk works well for stirring, and you can also do this in the microwave.I need a fudge brownie recipe, one that will crinkle and harden on top when you bake it?
first use any recipe for brownies then then use something that dry it has to be tastless then get coco and add it on top
What is your favorite brownie recipe? maybe a little out of the ordinary but good?
I want an out of the ordinary brownie recipe! can anyone help?What is your favorite brownie recipe? maybe a little out of the ordinary but good?
This is a great brownie recipe. When you add the extra chocolate chips and walnuts (tossed in flour so they wont sink) I have sunstituted 1/2 of the choc chips with white choc chips or peanut butter chips. I used two 13X9 pans instead of the big pan it calls for. It makes a ton, but extra is always good. You can freeze them well.They are rich and delicious. Ina knows her desserts!
http://www.foodnetwork.com/food/recipes/…What is your favorite brownie recipe? maybe a little out of the ordinary but good?
Here's one that just knocked our socks off this weekend. Don't let the fact that it starts with a mix put you off. It's purely decadent!
1 box of Duncan Hines Peanut Butter Brownie Mix
Half a cup of sour cream
Half a cup of chopped walnuts or pecans
1 tsp pure vanilla extract
Preheat the oven to 350 deg. F
Grease a 13x9x2in baking dish, or spray with Pam.
In a large mixing bowl, prepare the brownie mix according to the directions on the box, but adding the sour cream, vanilla, and chopped nuts.
Pour into the prepared dish.
Bake according to box directions, checking to be sure they don't become dry.
Let cool on a wire rack. Cut in squares.
http://allrecipes.com/Recipe/Vegan-Brown…
these ones (:
they're vegan, because i'm vegan. but honestly, they're better than normal brownies i've tried, %26amp; everyone who's not vegan seems to like them a lot.
I like to use package brownie mix and add some extra chocolate to it. You can also add some chopped walnuts to the mix. Very tasty.
http://www.verybestbaking.com/recipes/de…
try this!
Well, the first recipe is my favorite. There is more chocolate than flour! Then after that are some good but ';different'; brownie recipes. I've tried them all, and they are all good.
Decadent Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
1 tablespoon instant coffee powder
2 tablespoons real vanilla extract
2¼ cups sugar
1¼ cups flour, divided- 1 cup for batter, ¼ cup in walnuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces (pecans ok, too)
¾ cup peanut butter, optional
Preheat oven to 350º F. Grease and flour a 13x18x1½” sheet pan. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
OPTION: To make Peanut Butter Swirl brownies, use ¾ cup of peanut butter and add in dollops across chocolate batter. Use a knife to swirl PNB through batter.
Bake for about 30 min, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
---------------------------------
Kalhua White Russian Brownies
2 (3 oz.) pkg. of cream cheese, softened
3 eggs
1½ cups sugar
1 1/4 cups flour
6 Tbsp. Butter
½ cup unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup Kahlua
1/4 cup Vodka
Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 Tbsp flour and 2 Tbsp soft butter, set a side. In a separate bowl sift remaining flour, sugar, cocoa, salt, baking powder. Stir in remaining butter and 1/2 cup Kahulua, ad 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9'; baking pan. Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture. Bake at 325 degrees for about 30 minutes. When cool brush with 1/4 cup of remaining Kahulua.
--------------------------------
S’mores Brownies
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
--Food Network
--------------------------------
BUTERSCOTCH BROWNIES
Brownies:
1 cup butter, melted and slightly cooled
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup chopped walnuts
Icing (optional):
1/2 cup butter, softened
3 cups sifted confectioners' sugar
2 teaspoons instant coffee granules
2 tablespoons water
Preheat oven to 350ºF.
In mixer, combine2 cups light brown sugar and butter, beating well to mix. Add eggs and vanilla.
Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, and then add the nuts. Mix well.
Spread batter in a greased 11x7x2” pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Beat into the sugar mixture. Spread over the brownies. When frosting has set, cut brownies into squares.
--allrecipes.com
OREO PIZZA
30 OREO, divided
1 pkg fudgy brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 1/2 cup mini marshmallows
1/3 cup m%26amp; m
Pre heat oven to 350
Put 22 cookies in bag and crush
Cut remaining cookies in to small pieces
Prepare brownie mix using oil, water, and eggs
Stir in crushed cookies
Pour into sprayed pizza pan
Bake 18- 20 min
Sprinkle top with marshmallows
Return to oven 1- 2 min
Remove pan from oven
Sprinkle cookie pieces and M%26amp;M over top
I like to melt a small amount of chcoclate and or vanilla frosting in the microwave.
Take a fork and drizzle the frostings over the top the of the pizza
BROWNIE PEANUT BUTTER CUPS
Yield: 12 Servings
21 oz Fudge Brownie Mix
12 Candy, Reeses miniature
Peanut butter cup; unwrapped
Eggs*
Oil*
Water*
12 Paper muffin cups
*Follow directions on box for oil, egg, and water
Heat Oven to 350. Line 12 muffin cups with paper baking cups.
In large bowl, combine brownie mix, water, oil and egg.
Fill prepared muffin cups 2/3 full.
Press unwrapped peanut butter cup into batter until top edge of candy
is even with batter.
Bake at 350 for 30 - 35 mins or until brownie is set.
Do not over bake. Cool in muffin tin.
Makes 12 cupcakes.
If smaller brownie mix is used, follow directions on box, but you
probably will come up shy of 12 muffins.
Black Forest Pizza
1 (19.8 ounce) box brownie mix
8 ounces cream cheese, softened
2 tablespoons confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can cherry pie filling
Preheat oven to 350 degrees F. Coat a 12-inch pizza pan with nonstick cooking spray.
Prepare the brownie batter according to package directions. Spread the prepared batter evenly over the bottom of the pan. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean; let cool.
In a large bowl, beat the cream cheese, confectioners' sugar, and whipped topping until smooth. With a wet table knife, spread the mixture evenly over the brownie pizza, then spoon the cherry pie filling evenly over that. Cut and serve immediately, or cover and chill until ready to serve.
Ganache Dark Fudgey Brownies
Ingredients:
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips, divided
COCOA CRUST
1 cup whipping cream
CHOCOLATE GANACHE(recipe follows)
2 cups HERSHEY'S Semi-Sweet Chocolate Chips
1 cup whipping cream
Fresh strawberries(optional)
Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter, stir until smooth. Add flour, vanilla and salt; blend completely. Stir in 1 cup chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes or until brownies begin to puoll away from sides of pan. Cool completely in pan on wire rack.
4. Prepare CHOCOLATE GANACHE. Pour over brownies. Refrigerate 20 to 30 minutes. Cut into 3-inch squares; cut squares diagonally in half to form a triangle shape. Garnish with fresh strawberry, if desired. Makes 12 brownies.
CHOCOLATE GANACHE: Place 2 cups (12-oz. package) HERSHEY'S Semi-Sweet Chocolate Chips and 1 cup whipping cream in microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave an additional 30 seconds or until chocolate is melted and mixture is smooth when stirred. Makes about 2 cups ganache.
This is a great brownie recipe. When you add the extra chocolate chips and walnuts (tossed in flour so they wont sink) I have sunstituted 1/2 of the choc chips with white choc chips or peanut butter chips. I used two 13X9 pans instead of the big pan it calls for. It makes a ton, but extra is always good. You can freeze them well.They are rich and delicious. Ina knows her desserts!
http://www.foodnetwork.com/food/recipes/…What is your favorite brownie recipe? maybe a little out of the ordinary but good?
Here's one that just knocked our socks off this weekend. Don't let the fact that it starts with a mix put you off. It's purely decadent!
1 box of Duncan Hines Peanut Butter Brownie Mix
Half a cup of sour cream
Half a cup of chopped walnuts or pecans
1 tsp pure vanilla extract
Preheat the oven to 350 deg. F
Grease a 13x9x2in baking dish, or spray with Pam.
In a large mixing bowl, prepare the brownie mix according to the directions on the box, but adding the sour cream, vanilla, and chopped nuts.
Pour into the prepared dish.
Bake according to box directions, checking to be sure they don't become dry.
Let cool on a wire rack. Cut in squares.
http://allrecipes.com/Recipe/Vegan-Brown…
these ones (:
they're vegan, because i'm vegan. but honestly, they're better than normal brownies i've tried, %26amp; everyone who's not vegan seems to like them a lot.
I like to use package brownie mix and add some extra chocolate to it. You can also add some chopped walnuts to the mix. Very tasty.
http://www.verybestbaking.com/recipes/de…
try this!
Well, the first recipe is my favorite. There is more chocolate than flour! Then after that are some good but ';different'; brownie recipes. I've tried them all, and they are all good.
Decadent Brownies
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
1 tablespoon instant coffee powder
2 tablespoons real vanilla extract
2¼ cups sugar
1¼ cups flour, divided- 1 cup for batter, ¼ cup in walnuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces (pecans ok, too)
¾ cup peanut butter, optional
Preheat oven to 350º F. Grease and flour a 13x18x1½” sheet pan. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
OPTION: To make Peanut Butter Swirl brownies, use ¾ cup of peanut butter and add in dollops across chocolate batter. Use a knife to swirl PNB through batter.
Bake for about 30 min, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
---------------------------------
Kalhua White Russian Brownies
2 (3 oz.) pkg. of cream cheese, softened
3 eggs
1½ cups sugar
1 1/4 cups flour
6 Tbsp. Butter
½ cup unsweetened cocoa
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cup Kahlua
1/4 cup Vodka
Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 Tbsp flour and 2 Tbsp soft butter, set a side. In a separate bowl sift remaining flour, sugar, cocoa, salt, baking powder. Stir in remaining butter and 1/2 cup Kahulua, ad 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9'; baking pan. Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture. Bake at 325 degrees for about 30 minutes. When cool brush with 1/4 cup of remaining Kahulua.
--------------------------------
S’mores Brownies
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
--Food Network
--------------------------------
BUTERSCOTCH BROWNIES
Brownies:
1 cup butter, melted and slightly cooled
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup chopped walnuts
Icing (optional):
1/2 cup butter, softened
3 cups sifted confectioners' sugar
2 teaspoons instant coffee granules
2 tablespoons water
Preheat oven to 350ºF.
In mixer, combine2 cups light brown sugar and butter, beating well to mix. Add eggs and vanilla.
Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, and then add the nuts. Mix well.
Spread batter in a greased 11x7x2” pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Beat into the sugar mixture. Spread over the brownies. When frosting has set, cut brownies into squares.
--allrecipes.com
OREO PIZZA
30 OREO, divided
1 pkg fudgy brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 1/2 cup mini marshmallows
1/3 cup m%26amp; m
Pre heat oven to 350
Put 22 cookies in bag and crush
Cut remaining cookies in to small pieces
Prepare brownie mix using oil, water, and eggs
Stir in crushed cookies
Pour into sprayed pizza pan
Bake 18- 20 min
Sprinkle top with marshmallows
Return to oven 1- 2 min
Remove pan from oven
Sprinkle cookie pieces and M%26amp;M over top
I like to melt a small amount of chcoclate and or vanilla frosting in the microwave.
Take a fork and drizzle the frostings over the top the of the pizza
BROWNIE PEANUT BUTTER CUPS
Yield: 12 Servings
21 oz Fudge Brownie Mix
12 Candy, Reeses miniature
Peanut butter cup; unwrapped
Eggs*
Oil*
Water*
12 Paper muffin cups
*Follow directions on box for oil, egg, and water
Heat Oven to 350. Line 12 muffin cups with paper baking cups.
In large bowl, combine brownie mix, water, oil and egg.
Fill prepared muffin cups 2/3 full.
Press unwrapped peanut butter cup into batter until top edge of candy
is even with batter.
Bake at 350 for 30 - 35 mins or until brownie is set.
Do not over bake. Cool in muffin tin.
Makes 12 cupcakes.
If smaller brownie mix is used, follow directions on box, but you
probably will come up shy of 12 muffins.
Black Forest Pizza
1 (19.8 ounce) box brownie mix
8 ounces cream cheese, softened
2 tablespoons confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can cherry pie filling
Preheat oven to 350 degrees F. Coat a 12-inch pizza pan with nonstick cooking spray.
Prepare the brownie batter according to package directions. Spread the prepared batter evenly over the bottom of the pan. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean; let cool.
In a large bowl, beat the cream cheese, confectioners' sugar, and whipped topping until smooth. With a wet table knife, spread the mixture evenly over the brownie pizza, then spoon the cherry pie filling evenly over that. Cut and serve immediately, or cover and chill until ready to serve.
Ganache Dark Fudgey Brownies
Ingredients:
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips, divided
COCOA CRUST
1 cup whipping cream
CHOCOLATE GANACHE(recipe follows)
2 cups HERSHEY'S Semi-Sweet Chocolate Chips
1 cup whipping cream
Fresh strawberries(optional)
Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter, stir until smooth. Add flour, vanilla and salt; blend completely. Stir in 1 cup chocolate chips. Pour into prepared pan.
3. Bake 35 to 40 minutes or until brownies begin to puoll away from sides of pan. Cool completely in pan on wire rack.
4. Prepare CHOCOLATE GANACHE. Pour over brownies. Refrigerate 20 to 30 minutes. Cut into 3-inch squares; cut squares diagonally in half to form a triangle shape. Garnish with fresh strawberry, if desired. Makes 12 brownies.
CHOCOLATE GANACHE: Place 2 cups (12-oz. package) HERSHEY'S Semi-Sweet Chocolate Chips and 1 cup whipping cream in microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave an additional 30 seconds or until chocolate is melted and mixture is smooth when stirred. Makes about 2 cups ganache.
Do you have a brownie recipe that tastes just like Duncan hines?
I made some duncan hines brownies the other day and my boyfriends parents went nuts over them!
I need a brownie recipe that is just not too fudgy but not too cake-like...hopefully someone out here has tasted a duncan hines brownie and knows a brownie recipe so i can make some from scratch. That would be of great help. thank you so much.Do you have a brownie recipe that tastes just like Duncan hines?
CHEWY FUDGE BROWNIES
1 c. shortening
3 c. sugar
6 eggs, slightly beaten
6 (1 oz.) sq. unsweetened chocolate, melted
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
1 c. chopped pecans or walnuts
Combine shortening, sugar and eggs; mix until well blended. Add chocolate and mix well. Combine dry ingredients; add to chocolate mixture, mixing well. Stir in vanilla and nuts. Spread in greased and floured 15x10x1 inch jelly roll pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into bars. Yield: 2 1/2 dozen.
I need a brownie recipe that is just not too fudgy but not too cake-like...hopefully someone out here has tasted a duncan hines brownie and knows a brownie recipe so i can make some from scratch. That would be of great help. thank you so much.Do you have a brownie recipe that tastes just like Duncan hines?
CHEWY FUDGE BROWNIES
1 c. shortening
3 c. sugar
6 eggs, slightly beaten
6 (1 oz.) sq. unsweetened chocolate, melted
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
1 c. chopped pecans or walnuts
Combine shortening, sugar and eggs; mix until well blended. Add chocolate and mix well. Combine dry ingredients; add to chocolate mixture, mixing well. Stir in vanilla and nuts. Spread in greased and floured 15x10x1 inch jelly roll pan. Bake at 350 degrees for 30 to 35 minutes. Cool and cut into bars. Yield: 2 1/2 dozen.
How can I incorporate marshmallows into my brownie recipe?
I have a bag of regular-sized marshmallows and I thought it would be a good idea to add them to my brownies. How can I do this without messing up the recipe? Or do you have a marshmallow-brownie recipe? Thanks!How can I incorporate marshmallows into my brownie recipe?
Here's what I found...from ';Yahoo! Answers'; 2 months ago...Hope it helps!
Can I Add Marshmallows Into Brownie Batter Or Will They Burn?
they re the big kind..i dont think the batter will cover them completely..should i chop them and mix them in or melt them and swirl it in?
I tried that twice. First time was semi-disaster. I mixed them into the batter, and baked. The ones left semi exposed on top, burned.
The second time I got it right. The trick was to make sure the marshmallows were ';buried in the batter'; and not exposed at all when the pan went into the oven. Then, during the last 5-7 minutes of baking I scattered a few chopped up marshmallows (You can use mini marshmallows) on top. They toasted up golden, and melted inside (campfire style). However... Since they do ';deflate'; as they cool, I wouldn't top the whole pan ';Wall to wall carpet style';, since it will look ugly when it's completely cool. But a few scattered on top, gave the ';mixed-in, baked-in effect';
Source(s):
Me- Tried it. I used the coconut covered marshmallows.
*JUST IN CASE YOU'RE INTERESTED...
Twix Bar Brownies
1 box favorite brownie mix ( I multiply each ingredient by 2 and double the batch)
Eggs, water and oil called for on box
1 package snack size Twix bars
1 cup miniature marshmallows
Mix brownie mix according to package directions.
Grease baking dish with butter or spray with Crisco baking spray. Pour 1/2 of brownie batter into bottom of the dish. Layer with Twix bars, then layer marshmallows over the candy bars. Pour remaining batter over top, then bake according to brownie mix directions.
Serve warm with ice cream and caramel syrup.How can I incorporate marshmallows into my brownie recipe?
Thanks for the ';Points';...I 'm glad this helped you! Report Abuse
The only way to do this is to later add the marshmallows is to wait until the brownies come out of the oven and pour the marshmallows onto the brownies and they will melt ontop otherwise in the oven they will burn
When all the batter is mixed, before you but it in the baking dish, add the marshmallows and mix them in.
I think the best is to add it in the end.
Why don't you try asking on a cooking forum? Check out the forum on http://www.fastrecipes.com - Good luck!
put on top so they carmalizeWill using skin so soft bath oil
Here's what I found...from ';Yahoo! Answers'; 2 months ago...Hope it helps!
Can I Add Marshmallows Into Brownie Batter Or Will They Burn?
they re the big kind..i dont think the batter will cover them completely..should i chop them and mix them in or melt them and swirl it in?
I tried that twice. First time was semi-disaster. I mixed them into the batter, and baked. The ones left semi exposed on top, burned.
The second time I got it right. The trick was to make sure the marshmallows were ';buried in the batter'; and not exposed at all when the pan went into the oven. Then, during the last 5-7 minutes of baking I scattered a few chopped up marshmallows (You can use mini marshmallows) on top. They toasted up golden, and melted inside (campfire style). However... Since they do ';deflate'; as they cool, I wouldn't top the whole pan ';Wall to wall carpet style';, since it will look ugly when it's completely cool. But a few scattered on top, gave the ';mixed-in, baked-in effect';
Source(s):
Me- Tried it. I used the coconut covered marshmallows.
*JUST IN CASE YOU'RE INTERESTED...
Twix Bar Brownies
1 box favorite brownie mix ( I multiply each ingredient by 2 and double the batch)
Eggs, water and oil called for on box
1 package snack size Twix bars
1 cup miniature marshmallows
Mix brownie mix according to package directions.
Grease baking dish with butter or spray with Crisco baking spray. Pour 1/2 of brownie batter into bottom of the dish. Layer with Twix bars, then layer marshmallows over the candy bars. Pour remaining batter over top, then bake according to brownie mix directions.
Serve warm with ice cream and caramel syrup.How can I incorporate marshmallows into my brownie recipe?
Thanks for the ';Points';...I 'm glad this helped you! Report Abuse
The only way to do this is to later add the marshmallows is to wait until the brownies come out of the oven and pour the marshmallows onto the brownies and they will melt ontop otherwise in the oven they will burn
When all the batter is mixed, before you but it in the baking dish, add the marshmallows and mix them in.
I think the best is to add it in the end.
Why don't you try asking on a cooking forum? Check out the forum on http://www.fastrecipes.com - Good luck!
put on top so they carmalize
Anyone got a good brownie recipe?
Too much grease came out when I chewed my brownies! Anyone got a good recipe for chocolate brownies?Anyone got a good brownie recipe?
I LOVE Katherine Hepurn brownies:
http://www.kitchengifts.com/brownies.htm鈥?/a>
Because there is only 1/4 cup
flour in the recipe the brownies have a wonderful pudding-like texture.
2 squares unsweetened chocolate
1/4 pound sweet butter (1 stick)
1 cup sugar
2 eggs
1/2 t. vanilla
1/4 cup flour
1/4 t. salt
1 cup chopped walnuts.
Melt chocolate and butter in a heavy saucepan. Remove from heat and stir in sugar. Add eggs and vanilla. Stir
vigorously. Add flour, salt and nuts. Mix until incorporated.
Pour into buttered 8 x 8 pan. Bake in 325 degree preheated oven for 40 minutes. Allow to cool before cutting.
No need to frost these moist brownies, eat them plain or dust with powdered sugar.';
';Anyone got a good brownie recipe?
Betty Crocker super moist deluxe box mix is awesome
Simple is best. This recipe uses simple store cupboard ingredients and is cheaper than using real chocolate, but every bit as rich.
1 cup butter/ marg
1/2 cup cocoa
3 eggs
1 3/4 cups sugar
2 tsp vanilla
1 cup flour
pinch salt
Melt marg in large saucepan. Stir cocoa in well. Beat eggs and stir into pan. Stir in sugar, vanilla, then flour and salt.
Pour into foil-lined, greased 13x11 inch tin and bake on 180C/ 350F for 30 mins. Makes 15 good sized brownies. With these ingredients, you can afford to make them everyday! These are never dry and always fudgy and rich. Mmmmm
I just get a cheap mix like the martha white double fudge and mix it according to the directions and then add a 16 oz pack of semi sweet chocolate chips. Once they are baked and cooled, ice them with Betty Crocker or Duncan Hines fudge icing and you have a brownie to die for. :)
I saw a good one in Martha Stewart Living. I bet you could find it online.
';whatever Floats Your Boat'; Brownies!
35 min 10 min prep 16 servings
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
WHATEVER FLOATS YOUR BOAT
1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherries or nuts or M%26amp;M's or Reese's pieces or miniature marshmallows
Preheat oven to 350 degrees.
Grease an 8 inch square pan or line with foil.
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
Fold in';WHATEVER FLOATS YOUR BOAT';!
Spread in pan and bake for 25 minutes.
Cool completely before cutting into squares.
For Vegetarian omit the marshmallows
Chocolate Chunk Brownies
Makes 2 dozen
Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 5/8 sticks unsalted butter (10 1/2 ounces), cut into small pieces
7 ounces unsweetened chocolate, coarsely chopped
2 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2 cups white-chocolate or milk-chocolate chunks (10 ounces)
1. Preheat oven to 350掳. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
2. Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
3. Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
4. Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares. Brownies can be stored in an airtight container at room temperature, up to 3 days.
Check www.foodnetwork.com. They have lots of great recipes and an easy keyword search.
Recipes from Alton Brown, Paula Deen, and Rachael Ray are usually fantastic! Alton has a great one.
try recipes.com or allrecipes.com
they have a bit of everythign
Atomic Brownies recipe
Makes about 1 1/2 dozen bars.
Brownie Base
1 cup unsalted butter
14 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1/2 cup firmly packed dark brown sugar
1/2 cup firmly packed light brown sugar
2/3 cup granulated sugar
5 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1 teaspoon milk, whole or 2 percent
1 1/2 cups unbleached, all-purpose flour
2 teaspoons instant espresso powder
3/4 teaspoon salt
1 3/4 cups coarsely chopped walnuts, toasted
Chocolate Drizzle
1/3 cup heavy (whipping) cream
3 ounces bittersweet chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
Preheat oven to 350 degrees F. Line a 13 c 9-inch baking pan with aluminum foil, extending up and beyond the sides of the pan. Lightly (and gently so as not to tear it) grease foil.
For the brownie base: Combine the butter and chocolates in a large saucepan over low heat, stirring until mixture is melted and smooth. Whisk in sugars to blend.
Whisk in eggs, vanilla extract and milk, blending until smooth. Add flour, espresso powder, and salt just until mixture is combined. Stir in nuts. Spread into prepared pan.
Bake for 25 to 30 minutes or until a cake tester or wooden pick inserted in the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack.
When cool, use foil ends to carefully lift brownies out of pan. Invert onto a clean cutting board, carefully remove foil, and then re-invert brownies. Return to a wire rack set atop a large piece of wax paper.
For the chocolate drizzle: Bring cream to a simmer in a medium saucepan. Remove pan from heat and add chocolates. Let chocolates melt in hot cream for 2 minutes without stirring. Whisk until smooth. Cool drizzle until thick but still soft and pourable. Pour over brownie base, allowing some to drip down and cover the sides. Spread drizzle with metal spatula, covering top and sides.
Let brownies firm up in the refrigerator. Cut into bars.
Layers of Love Chocolate Brownies
* 3/4 cup flour
* 1 cup chopped pecans
* 3/4 cup baking cocoa
* 3/4 cup white morsels (toll house white morsels work well)
* 1/4 tsp salt
* 1/2 cup caramel ice cream topping
* 1/2 cup butter, cut into pieces
* 3/4 cup semisweet chocolate chips
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 3 large eggs, divided
* 2 tsp vanilla extract
Preheat oven to 350 F. Grease an 8 inch square baking pan. Combine flour, baking cocoa, and salt in a small bowl. Beat the butter, granulated sugar, and brown sugar in a large mixer bowl until creamy using a wooden spoon. Add Two eggs, one at a time, beating well after each addition. Add the vanilla extract. Mix well. Gradually beat in the flour mixture. Reserve 3/4 cup of the batter. Spread the remaining batter into the prepared pan. Sprinkle pecans and the white morsels over the batter. Drizzle the caramel topping over the top. Beat remaining egg and the reserved batter in the same large bowl until light in color. Stir in the semisweet morsels. Spread evenly over the caramel topping. Bake for 30 to 35 minutes or until the center is set. Cool completely in pan on a wire rack. Cut into squares. Yield: 16 brownies
My best brownies were Cadbury's Brownie Mix from a shop with added raisins and white chocolate pieces! Yammm! Easy and delicious! (Even comes with a paper tray)
I LOVE Katherine Hepurn brownies:
http://www.kitchengifts.com/brownies.htm鈥?/a>
Because there is only 1/4 cup
flour in the recipe the brownies have a wonderful pudding-like texture.
2 squares unsweetened chocolate
1/4 pound sweet butter (1 stick)
1 cup sugar
2 eggs
1/2 t. vanilla
1/4 cup flour
1/4 t. salt
1 cup chopped walnuts.
Melt chocolate and butter in a heavy saucepan. Remove from heat and stir in sugar. Add eggs and vanilla. Stir
vigorously. Add flour, salt and nuts. Mix until incorporated.
Pour into buttered 8 x 8 pan. Bake in 325 degree preheated oven for 40 minutes. Allow to cool before cutting.
No need to frost these moist brownies, eat them plain or dust with powdered sugar.';
';Anyone got a good brownie recipe?
Betty Crocker super moist deluxe box mix is awesome
Simple is best. This recipe uses simple store cupboard ingredients and is cheaper than using real chocolate, but every bit as rich.
1 cup butter/ marg
1/2 cup cocoa
3 eggs
1 3/4 cups sugar
2 tsp vanilla
1 cup flour
pinch salt
Melt marg in large saucepan. Stir cocoa in well. Beat eggs and stir into pan. Stir in sugar, vanilla, then flour and salt.
Pour into foil-lined, greased 13x11 inch tin and bake on 180C/ 350F for 30 mins. Makes 15 good sized brownies. With these ingredients, you can afford to make them everyday! These are never dry and always fudgy and rich. Mmmmm
I just get a cheap mix like the martha white double fudge and mix it according to the directions and then add a 16 oz pack of semi sweet chocolate chips. Once they are baked and cooled, ice them with Betty Crocker or Duncan Hines fudge icing and you have a brownie to die for. :)
I saw a good one in Martha Stewart Living. I bet you could find it online.
';whatever Floats Your Boat'; Brownies!
35 min 10 min prep 16 servings
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
WHATEVER FLOATS YOUR BOAT
1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherries or nuts or M%26amp;M's or Reese's pieces or miniature marshmallows
Preheat oven to 350 degrees.
Grease an 8 inch square pan or line with foil.
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
Fold in';WHATEVER FLOATS YOUR BOAT';!
Spread in pan and bake for 25 minutes.
Cool completely before cutting into squares.
For Vegetarian omit the marshmallows
Chocolate Chunk Brownies
Makes 2 dozen
Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 5/8 sticks unsalted butter (10 1/2 ounces), cut into small pieces
7 ounces unsweetened chocolate, coarsely chopped
2 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2 cups white-chocolate or milk-chocolate chunks (10 ounces)
1. Preheat oven to 350掳. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
2. Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
3. Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
4. Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares. Brownies can be stored in an airtight container at room temperature, up to 3 days.
Check www.foodnetwork.com. They have lots of great recipes and an easy keyword search.
Recipes from Alton Brown, Paula Deen, and Rachael Ray are usually fantastic! Alton has a great one.
try recipes.com or allrecipes.com
they have a bit of everythign
Atomic Brownies recipe
Makes about 1 1/2 dozen bars.
Brownie Base
1 cup unsalted butter
14 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1/2 cup firmly packed dark brown sugar
1/2 cup firmly packed light brown sugar
2/3 cup granulated sugar
5 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1 teaspoon milk, whole or 2 percent
1 1/2 cups unbleached, all-purpose flour
2 teaspoons instant espresso powder
3/4 teaspoon salt
1 3/4 cups coarsely chopped walnuts, toasted
Chocolate Drizzle
1/3 cup heavy (whipping) cream
3 ounces bittersweet chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
Preheat oven to 350 degrees F. Line a 13 c 9-inch baking pan with aluminum foil, extending up and beyond the sides of the pan. Lightly (and gently so as not to tear it) grease foil.
For the brownie base: Combine the butter and chocolates in a large saucepan over low heat, stirring until mixture is melted and smooth. Whisk in sugars to blend.
Whisk in eggs, vanilla extract and milk, blending until smooth. Add flour, espresso powder, and salt just until mixture is combined. Stir in nuts. Spread into prepared pan.
Bake for 25 to 30 minutes or until a cake tester or wooden pick inserted in the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack.
When cool, use foil ends to carefully lift brownies out of pan. Invert onto a clean cutting board, carefully remove foil, and then re-invert brownies. Return to a wire rack set atop a large piece of wax paper.
For the chocolate drizzle: Bring cream to a simmer in a medium saucepan. Remove pan from heat and add chocolates. Let chocolates melt in hot cream for 2 minutes without stirring. Whisk until smooth. Cool drizzle until thick but still soft and pourable. Pour over brownie base, allowing some to drip down and cover the sides. Spread drizzle with metal spatula, covering top and sides.
Let brownies firm up in the refrigerator. Cut into bars.
Layers of Love Chocolate Brownies
* 3/4 cup flour
* 1 cup chopped pecans
* 3/4 cup baking cocoa
* 3/4 cup white morsels (toll house white morsels work well)
* 1/4 tsp salt
* 1/2 cup caramel ice cream topping
* 1/2 cup butter, cut into pieces
* 3/4 cup semisweet chocolate chips
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 3 large eggs, divided
* 2 tsp vanilla extract
Preheat oven to 350 F. Grease an 8 inch square baking pan. Combine flour, baking cocoa, and salt in a small bowl. Beat the butter, granulated sugar, and brown sugar in a large mixer bowl until creamy using a wooden spoon. Add Two eggs, one at a time, beating well after each addition. Add the vanilla extract. Mix well. Gradually beat in the flour mixture. Reserve 3/4 cup of the batter. Spread the remaining batter into the prepared pan. Sprinkle pecans and the white morsels over the batter. Drizzle the caramel topping over the top. Beat remaining egg and the reserved batter in the same large bowl until light in color. Stir in the semisweet morsels. Spread evenly over the caramel topping. Bake for 30 to 35 minutes or until the center is set. Cool completely in pan on a wire rack. Cut into squares. Yield: 16 brownies
My best brownies were Cadbury's Brownie Mix from a shop with added raisins and white chocolate pieces! Yammm! Easy and delicious! (Even comes with a paper tray)
Would someone please share their best brownie recipe?
I don't have any chocolatechips on hand but I do have cocoa powder and powdered sugar and all other main ingredients.Would someone please share their best brownie recipe?
WARNING: DELICIOUS
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 16 browniesWould someone please share their best brownie recipe?
Fudgey Caramel Brownie Bars
6 tablespoons butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/8 teaspoon salt
1 1/3 cups (8-ounce package) HERSHEY'S Caramel Filled Baking Pieces, divided use
1 cup pecan pieces
1 teaspoon water
Fudgey Filling (recipe follows)
Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking pan. Beat butter and sugar in medium bowl until well blended. Add egg and vanilla, beating until smooth. Stir together flour, cocoa and salt. Beat into butter mixture until well blended. Press dough onto bottom of prepared pan.
Make Fudgey Filling. Pour filling over dough in pan. Set aside 1/4 cup baking pieces. Stir together remaining baking pieces and pecans; sprinkle over fudge filling. Bake 25 to 30 minutes or until filling in center is set and baking pieces along edges of pan are bubbly. Remove from oven to wire rack. Cool 15 to 20 minutes.
Place reserved 1/4 cup baking pieces and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until pieces are melted and smooth when stirred. Drizzle over surface. Cool completely. Cut into bars. Makes about 36 bars.
Fudgey Filling:
1/2 cup butter OR margarine
2/3 cup HERSHEY'S Cocoa
1/3 cup granulated sugar
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 1/2 teaspoons vanilla extract
Melt butter in saucepan over low heat.
Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until sugar is dissolved and mixture is smooth. Remove from heat. Stir in vanilla.
****Absolutely heavenly!!! ENJOY!!!
WARNING: DELICIOUS
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 16 browniesWould someone please share their best brownie recipe?
Fudgey Caramel Brownie Bars
6 tablespoons butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/8 teaspoon salt
1 1/3 cups (8-ounce package) HERSHEY'S Caramel Filled Baking Pieces, divided use
1 cup pecan pieces
1 teaspoon water
Fudgey Filling (recipe follows)
Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking pan. Beat butter and sugar in medium bowl until well blended. Add egg and vanilla, beating until smooth. Stir together flour, cocoa and salt. Beat into butter mixture until well blended. Press dough onto bottom of prepared pan.
Make Fudgey Filling. Pour filling over dough in pan. Set aside 1/4 cup baking pieces. Stir together remaining baking pieces and pecans; sprinkle over fudge filling. Bake 25 to 30 minutes or until filling in center is set and baking pieces along edges of pan are bubbly. Remove from oven to wire rack. Cool 15 to 20 minutes.
Place reserved 1/4 cup baking pieces and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until pieces are melted and smooth when stirred. Drizzle over surface. Cool completely. Cut into bars. Makes about 36 bars.
Fudgey Filling:
1/2 cup butter OR margarine
2/3 cup HERSHEY'S Cocoa
1/3 cup granulated sugar
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 1/2 teaspoons vanilla extract
Melt butter in saucepan over low heat.
Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until sugar is dissolved and mixture is smooth. Remove from heat. Stir in vanilla.
****Absolutely heavenly!!! ENJOY!!!
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