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
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.
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
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
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.
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.
and the link to the pot butter
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!