http://www.cooks.com/ is the best IMHO. Tried and true recipes submited by users. I use this site a lot.Brownie Recipes??
easiest brownie recipe ever.always a hit.ull love it in only takes 45 minutes to make =).hope ull like it
Quick and Easy Brownies
2 cups white sugar
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut halves
Melt the butter or margarine and mix all ingredients in the order given.
Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.
1 lb white chocolate chips
6 tbsp unsalted butter
3/4 cup of light brown sugar
1 1/2 cups of self-rising flour
1 1/2 cups of chopped walnuts
1 tsp vanilla extract
Preheat the oven to 375F/ 190C. Line a shallow tin with baking parchment. Lightly grease the sides. Melt 3 1/2 oz Of chocolate chips with the butter in a bowl set over a pan f hot water. Leave to cool slightly.
Put the eggs and light brown sugar into a bowl and whisk well. Then mix in the melted chocolate mixture. Sift in the flour into the bowl and fold in along with chopped walnuts, vanilla extract, and the remaining chips. Don't over-mix. Spread the mixture out in the tin. Bake for 30 minutes.
5 oz plain chocolate, chopped
1/2 cup of sunflower oil
1 cup self-rising flour
1/2cup of sugar
1 tsp of vanilla extract
1/4 cup halved pecan nuts (optional)
Preheat oven to 200C/400F. Grease pan with small amount of oil. Then line with oiled waxed paper. Melt the chocolate with the remaining oil in a bowl over a pan of simmering water. Beat the eggs lightly and add them to the melted chocolate. Beat in flour, sugar, and vanilla. Pour the mixture in the tin. Put on pecans. Bake for 10-15 minutes.
These triple chocolate brownies are the BEST!~
Yes. Made many and this is definately THE ONE!
375g best quality dark chocolate
375g unsalted butter at room temperature at least
1 tablespoon real vanilla extract
1 teaspoon salt
225g plain flour
250g white chocolate buttons, preferably Montgomery Moore, or just chop same amount of good white chocolate
tin measuring approx 33cm x 23cm x 5.5cm
1.Preheat the oven to 180C/Gas 4/350F.
2.Line your brownie pan base and sides.
3.Melt the butter and dark chocolate together in a large heavy based pan.
4.In a bowl or wide mouthed large measuring jug, beat the eggs with the sugar and vanilla.
5.Measure the flour into another bowl and add the salt.
6.When the chocolate mixture has melted let it cool a bit before beating in the eggs and sugar, and then the flour.
7.Finally fold in the white chocolate buttons. Beat to combine smoothly and then scrape out of the saucepan into the lined pan. Bake for about 25 mins.
8.The brownies are ready, when the top is dried to a paler brown speckle, but the middle is dark and dense and gooey still; remember that they will continue to cook as they cool.
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.