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:
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
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
1 3/4 cups sugar
2 tsp vanilla
1 cup flour
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 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.
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
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)