Thursday, December 24, 2009

Brownie recipe please. Not to dry, not so moist it sticks to the roof of your mouth, must go good w/milk?

I have flour, sugar, brown sugar, cocoa, chocolate chips, milk, buttermilk, eggs, canola oil, 2 sticks butter. Any suggestions? I need brownies bad, please help me.

Thank You

Harry GamsBrownie recipe please. Not to dry, not so moist it sticks to the roof of your mouth, must go good w/milk?
This is my families recipe for brownies. Its a great one thats just right and goes great with icy cold MILK!!!!

I hope you enjoy it!

The Roy's Brownie Recipe:

6 squares unsweetened chocolate

3/4 cup unsalted butter

2 cups sugar

3 eggs

1 teaspoon pure vanilla extract

1 cup unbleached allpurpose flour

1 cup chopped nuts (optional)

Preheat oven to 325 degrees. Melt chocolate and butter together in microwave on high for 1 to 2 minutes, or on stove top in heavy saucepan on very low heat. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased 9x13-inch glass baking dish. Bake 30 minutes. Do not overbake. Cool in pan. Cut into squares.Brownie recipe please. Not to dry, not so moist it sticks to the roof of your mouth, must go good w/milk?
West 10th Street Brownies

2 sticks butter

3 oz. unsweetened chocolate

4 large eggs

½ tsp. salt

1 tsp. vanilla

2 cups sugar

1 cup A/P flour

1 cup chocolate chips (optional)

1 cup chopped nuts (optional)

Preheat oven to 350ºF. Position rack in center of oven. Grease a 9x13” pan and set aside.

In a medium saucepan, melt butter. Then add chocolate and whisk. If chocolate does not melt completely, place back over low heat for a minute and continue whisking until butter and chocolate is smooth.

In a large bowl whisk eggs, salt, and vanilla together. Gradually sprinkle in sugar and whisk until blended. Gradually stream in chocolate into eggs, whisking constantly. Switch to a rubber spatula, and fold in flour.. Fold in chocolate chips and nuts, if desired.

Spread into pan, bake for 30-35 minutes. For neatest cutting, cool completely. Slide spatula underneath, and transfer entire brownie to a cutting board and cut into 2” squares w/ chef’s knife. Makes 24 brownies.


Cake Mix Brownies

1 box chocolate cake mix

3 eggs

1/4 water

1/4 cup oil

1 12 oz bag semi sweet chocolate chips

1 can sweetened condensed milk.

In a large bowl, mix the 1st 4 ingredients by hand till blended. Set aside. In a saucepan, or microwave, melt the chocolate chips, add sweetened condensed milk and stir till completely blended. Add to cake mixture, mix by hand till well blended. Pour in 9x13 pan that has been sprayed by cooking spray. Bake at 350 for 40-45 minutes. Let cool, cut into squares.

You might want to add chips, nuts, or use yellow cake mix, and white chocolate chips to make blondies.
Chewiest Brownies Ever

1 cup unsweetened cocoa powder

1/2 cup melted butter

2 cups white sugar

2 eggs

1/4 teaspoon salt

1 cup all-purpose flour

2 teaspoons vanilla extract

1/3 cup confectioners' sugar for decoration


Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.

Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.

Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
For starters, do you have vanilla extract or baking soda/powder? Ive been searching but have only come across brownies with those or actually vanilla extract!? Please post if you have this!! Thanks!!


Bombshell Brownies


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


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

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.

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.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

1/2 c. butter

2 sq. (1 oz each) unsweetened chocolate *

*Note: 3 TB cocoa powder + 1 TB oil = 1 sq chocolate

2 eggs

1 c. sugar

1/2 c. flour

1 tsp. vanilla (can use almond, brewed coffee or just omit it)


2 sq. unsweetened chocolate

1/2 c. heavy cream (can sub milk, if you have to)

dash salt

1 tsp. vanilla (see above)

1/2 to 3/4 c. powdered sugar

Preheat oven to 325. Greese %26amp; flour 8'; square pan. Melt butter %26amp; chocolate in small saucepan over low heat. Remove from heat; cool. Beat eggs in med. bowl until light and fluffy. Add sugar, beating well. Blend in chocolate mixture. Stir in flour %26amp; vanilla. Spread batter in pan. Bake 30 min or until firm in center. Cool in pan; then frost:

Frosting: Melt chocolate with cream in small saucepan over low heat, stirring until chocolate melts completely. Stir in sugar %26amp; salt. Bring to a boil; boil 1 minute. Remove from heat; stir in vanilla. Beat until smooth. Add enough powdered sugar tomake soft, spreading consistency. Beat until slightly cooled and spread over cooled brownies
try this chocohotopots for homecook chef nigella lawson.…


1 stick plus 1 tablespoon unsalted butter

4 ounces semisweet chocolate, with 60 percent cocoa


2 eggs

3/4 cup superfine sugar

3 tablespoons all-purpose flour

Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Place a baking sheet in the oven and preheat to 400 degrees F. Butter the ramekins with 1 tablespoon butter.

Either in a microwave or in a bowl suspended over a pan

over simmering water, melt the dark chocolate and 1 stick

butter, then set aside to cool a little.

In another bowl, mix the eggs with the sugar and flour

with a hand whisk and beat in the cooled butter and

chocolate mixture. Divide the mixture between the 4

buttered ramekins. Bake for about 20 minutes, by which

time the tops will be cooked and cracked and the

chocolate gooey underneath.

Place each ramekin on a small plate with a teaspoon and

serve. Make sure to warn people that these desserts will

be HOT!

Best-Ever Brownies…



1 1/4 cups sifted all-purpose flour

1 teaspoon salt

2 sticks (1 cup/8 ounces/226g) unsalted butter

4 ounces unsweetened chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

2 cups granulated sugar

1 teaspoon pure vanilla extract

4 large eggs


Center a rack in the oven and preheat the oven to 350 degrees F (180 C). Sift the flour and salt together and set aside. Melt the butter and chocolate together in a medium

saucepan over low heat, stirring frequently and keeping a

watchful eye on the pot to make certain the chocolate

doesn't scorch. (Alternatively, you can melt the

ingredients in the dop of a double boiler over, not

touching, simmering water.) Add 1 cup of the sugar to the

mixture and stir for half a minute, then remove the pan

from the heat and stir in the vanilla. Pour the mixture

in a large bowl. Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely

incorporated, gently fold in dry ingredients.

Cooking Instructions

Pour and scrape the batter into an unbuttered 9-inch

square pan. Bake the brownies for 25 to 28 minutes,

during which time they will rise a little and the top

will turn dark and dry. Cut into the center at about the

23-minute mark to see how the brownies are progressing

They'll be perfect if they're just barely set and still

pretty gooey. They're still awfully good on the other

side of set, so don't worry if you miss the moment on

your first try. Cool the brownies in the pan on a rack.

Cut into 1 1/2 by 3-inch bars to serve.

The brownies will keep, covered, for 2 to 3 days at room

temperature and can be frozen for up to a month. Thaw,

still wrapped, at room temperature. These never freeze

solid, so you might want to think about using them as a

mix-in for ice cream.

Makes 18 brownies.


here are some sites that teaches you. i learnt cooking from these sites too and it's works. before that, i recommend you to watch chef nigella lawson at . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from and

homecook chef nigella lawson = fast, easy and delicious

chef anna olson = dessert and pastry chef

chef giada de laurentiis = italian food

chef rachel ray = creative, and delicious food

chef donna dooher = a good teacher, easy, delicious but


chef kylie kwong, chef amy beh and chef ming tsai =

chinese chefs

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