Sunday, December 20, 2009

Who's got the best brownie recipes?

I have made quiet a few brownies (bought and home made) but I could never make them just to be fantastic. My brownies were good, just not fantastic. Do you have any old school or home made recipes that you could share with me? Do you have any tricks that makes your brownie mix the best?Who's got the best brownie recipes?

These brownies can be fudgy or cakey depending on how long you bake them.

Active time: 30 min Start to finish: 2 1/2 hr (includes cooling)

2 sticks (1 cup) unsalted butter

8 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

4 large eggs

2 teaspoons vanilla

5 oz walnut pieces, coarsely chopped (1 1/2 cups)

Put oven rack in middle position and preheat oven to 350掳F. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper.

Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.

Whisk together flour, baking powder, and salt in a small bowl.

Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan.

Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies.

Cool brownies completely in pan on a rack. Invert onto a cutting board, remove paper, and cut into squares.

Cooks' note:

鈥?Cooled brownies keep, layered between sheets of wax paper, in an airtight container at room temperature 2 days. We find the flavor to be even better after 1 day.

Makes 16 (2-inch) squares.Who's got the best brownie recipes?


1/2 cup butter

3 squares unsweetened chocolate

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1 cup sugar

1 1/2 teaspoons vanilla

3/4 cup maraschino cherries, well drained and halved


2 tablespoons butter, softened

1 cup icing (confectioners) sugar

3 tablespoons cocoa

maraschino cherry juice



Melt butter and chocolate together, and set aside to cool.

In a small bowl mix flour, baking powder and salt.

In a large bowl, beat eggs. Add sugar and vanilla. Stir in chocolate mixture.

Add flour mixture and cherries to wet ingredients, and stir to blend.

Pour into a greased 8 inch square pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool.


Blend butter, icing sugar and cocoa together. Add enough cherry juice to make a spreadable icing.

Spread on cooled cake. Cut into squares. Garnish with cherry pieces if desired.
I HAVE ONE FOR: Frosted Coconut-Pecan Brownies

1-1/2 cups PLANTERS Pecan Halves, divided

4 eggs

2-1/4 cups firmly packed brown sugar, divided

3/4 cup (1-1/2 sticks) butter or margarine, melted

4 squares BAKER'S Unsweetened Baking Chocolate, melted

2 tsp. vanilla

1 cup flour

1/2 tsp. salt

1 cup BAKER'S ANGEL FLAKE Coconut, divided

1 can (16 oz.) ready-to-spread vanilla frosting

PREHEAT oven to 350掳F. Reserve 32 pecan halves for garnish; coarsely chop remaining pecans. Beat eggs and 2 cups of the brown sugar in large bowl with wire whisk until well blended. Add butter, chocolate and vanilla; mix well. Stir in flour and salt until well blended. Add 1/2 cup of the coconut and 3/4 cup of the chopped pecans; stir. Pour batter into lightly greased 13x9-inch baking pan.

BAKE 30 min. Cool completely in pan on wire rack.

MIX frosting, remaining 1/2 cup coconut, remaining 1/4 cup brown sugar and the remaining chopped pecans; spread over brownies. Cut into 32 pieces; top each with 1 pecan half. Store in tightly covered container at room temperature.


Size It Up

Since this indulgent brownie recipe makes 32 servings, it is the perfect dessert to serve at your next party.

Take a Shortcut

Use a food processor to quickly chop the pecans.
Yea, but they're illegal...
These are the best I've ever had. I usually leave out the chioc. chips in them, as I'm not a fan of choc. chip chunks in a brownie, just nuts.

Outrageous Brownies

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 extra-large eggs

3 tablespoons instant coffee powder

2 tablespoons real vanilla extract

2 1/4 cups sugar

1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts

1 tablespoon baking powder

1 teaspoon kosher salt

3 cups diced walnut pieces

Preheat oven to 350潞 F. Grease and flour a 13 by 18 by 1 1/2-inch 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 and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, 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.
I like this recipe. It's easy and can be easily divided if you want to make a smaller amount.

1 cup butter or margarine

4 1-ounce squares unsweetened chocolate

2 cups sugar

4 eggs

1 cup flour

1 tsp vanilla extract

1 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour a 9x13 pan.

Melt butter and chocolate in saucepan. Stir in sugar. Add eggs one at a time and mix well after each. Stir in flour, vanilla and nuts. Pour into prepared pan. Bake approx. 30 minutes or until a toothpick inserted in center comes out clean.
Tony Blair.
make sure your oven is preheated exactly and your pan is greased really good use a oven thermometer to check your oven if its off a few degrees

your brownies wont turn out they be alright but not great try this

1/3 c shortening,melted

6 Tbsp.cocoa


1/2 c.nuts (walnuts or pecans)

3/4 c.self rising flour

2 eggs

1 tsp.vanilla

in a pot on the stove melt your shortening.stir cocoa into melted shortening. mix well. add eggs and beat stir in flour and nuts. out in greased pan and bake at 350 for 30 to 35 minutes remember dont use a mixer use a rubber spatula

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