Brownie recipes!?

i just need it by christmasBrownie recipes!?
Best Brownies





http://busycooks.about.com/od/barcookier…





INGREDIENTS:


4 (1 oz.) squares unsweetened chocolate, chopped


2/3 cup butter (1 stick plus 2 Tbsp.)


2 cups sugar


4 eggs


1-1/4 cups flour


1 tsp. baking powder


1/2 tsp. salt


1 cup semisweet chocolate chips


1 cup vanilla milk chips, if desired


1/2 cup chopped pecans, if desired


PREPARATION:


Preheat oven to 350 degrees. Grease 9x13'; pan. Melt unsweetened chocolate and butter together in a heavy saucepan over medium low heat, stirring frequently. Remove from heat and beat in the sugar and eggs until smooth.





Add flour, baking powder and salt and stir just until combined. Then stir in chips and nuts. Spread in prepared pan.


Bake at 350 degrees for 20-30 minutes, until just set. Don't overbake these! If they are underbaked a bit, that's just fine.Brownie recipes!?
These are my brownies that everyone loves.








Chocolate Brownies





2 eggs


1 c. sugar


½ t. vanilla


½ c. melted butter


½ c. flour


1/3 c. cocoa


¼ t. baking powder


¼ t. salt


½ c. chopped nuts (optional)





Beat eggs in a small bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Combine dry ingredients; gradually add to egg mixture until well blended. Stir in nuts, if desired. Spread in greased 8”-square pan. Bake at 350° for 30-35 minutes or until brownie begins to pull away from edge of pan. Cool in pan. Frost if desired; cut into squares. Makes 16.
Cheesecake Brownies


Prep: 40 min.


Bake: 10 min. + 30 min.





Ingredients


1 cup quick-cooking rolled oats


1/2 cup all-purpose flour


1/2 cup packed brown sugar


1/4 teaspoon baking soda


1/4 teaspoon salt


6 tablespoons butter, melted


1 3-ounce package cream cheese, softened


1 egg yolk


1 cup granulated sugar


10 miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped


1/4 cup butter, melted


1 ounce unsweetened chocolate, melted and cooled


1/2 teaspoon vanilla


1 egg


2/3 cup all-purpose flour


1/4 teaspoon baking powder


1/4 teaspoon salt


1/4 cup milk


1 cup purchased chocolate fudge frosting





Directions


1. Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.





2. Meanwhile, for cheesecake layer: In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.





3. In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.





4. Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars.





Makes: 32 bars





To Bake Ahead: Bake as directed; do not cut into bars. Cover pan; chill for up to 2 days.





Test Kitchen Tip: For a satiny finish, spread the fudge frosting on with a warm metal spatula.





Butterscotch Brownies


24 bars


Prep: 30 minutes


Bake: 20 minutes


Cool: 2 hours


Stand: 2 hours





Ingredients


1/3 cup butter


2/3 cup packed brown sugar


1-1/3 cups flaked or shredded coconut


3/4 cup chopped pecans


1/2 cup butter, softened


1 cup packed brown sugar


1/2 tsp. baking soda


1/4 tsp. salt


3 eggs


1/2 tsp. vanilla


1-1/2 cups all-purpose flour


1/2 cup chopped pecans


1/2 cup tiny marshmallows


Caramel-flavored ice cream topping (optional)





Directions


1. Preheat oven to 350F. Grease a 13x9x2-inch baking pan; set aside. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside.





2. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, the baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.





3. Bake about 20 minutes (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on wire rack. To serve, cut into bars. Drizzle with caramel topping. Makes 24 bars.





Raspberry-Crowned Orange Brownies


Prep: 25 min.


Bake: 30 min.


Cool: 30 min.


Stand: 30 min.





Ingredients


1/2 cup butter


2 ounces unsweetened chocolate, cut up


2 eggs


3/4 cup sugar


1/3 cup orange marmalade


2 teaspoons orange liqueur, such as Grand Marnier


3/4 cup all-purpose flour


1/2 teaspoon baking powder


Shiny Chocolate Glaze


2 ounces bittersweet or semisweet chocolate, cut up


1 teaspoon shortening


1 pint fresh raspberries


Unsweetened cocoa powder (optional)





Directions


1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil. Grease foil; set aside.





2. In a medium saucepan, melt butter and the unsweetened chocolate over low heat, stirring occasionally. Remove from heat. Cool about 5 minutes. Stir in eggs, sugar, orange marmalade, and orange liqueur. Stir in flour and baking powder. Spread batter into the prepared pan.





3. Bake for 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Using the edges of the foil, lift brownies from the pan. Carefully remove the foil.





4. Pour Shiny Chocolate Glaze over brownies, spreading evenly. Let stand for 5 minutes. Cut brownies into 24 rectangles using a long, sharp knife.





5. Before serving, in a heavy small saucepan, melt the bittersweet chocolate and shortening over low heat, stirring constantly. Cool slightly. Place chocolate mixture in a heavy resealable plastic bag; snip a small corner from the bag. Drizzle chocolate mixture in a zigzag pattern over each brownie. Top with raspberries. If desired, sift cocoa powder over top. Let stand about 30 minutes or until chocolate sets.





6. Shiny Chocolate Glaze: In a small saucepan, melt 2 ounces bittersweet or semisweet chocolate, cut up, and 2 tablespoons butter or margarine over low heat, stirring occasionally. Remove from heat. Stir in 3/4 cup sifted powdered sugar, 4 teaspoons hot water, and 1 teaspoon finely shredded orange peel until combined.





7. Makes: 24 brownies





8. Make-Ahead Tip: Place glazed brownies in an airtight container and chill for up to 3 days. For longer storage, place unglazed brownies in an airtight container and freeze for up to 3 months. Thaw in container at room temperature for 1 hour before glazing.
hey saw u wanted a recipe so i went and got my book.. i have a very EASY and GOOD one its only takes bout 15-20 prep..





Brownie Recipe..





1 cup sugar


1/2 cup margarine or butter


1 tsp Vanilla


2 eggs


2/3 cup all purpose flour


1/2 cup cocoa powder


1/2 tsp baking powder


1/2 tsp salt


1/4 cup choc. chip and / or walnuts (optional)





heat oven 350. mix sugar vanilla and eggs. stir dry ingredients then choc chips and / or walnuts. spread in greased square pan and bake for 25-30 minutes until a toothpick comes clean from the middle





hope u like and try it... take care and good luck
Hi there,


These are easy AND amazing...... every one will ask for the recipe...GUARENTEED!!!! Just in case you need to convert the measurements, they are standard Australian Metric units....... I hope you enjoy them as much as we do!! I often double the mix and cook it in a large roasting tray ( cook it for about 80 minutes though!!)





250g butter


2/3 cup plain flour


375g dark (cooking) chocolate


1 table spoon vanilla essence


4 eggs, lightly beaten


2 cups brown sugar


Ice-cream to serve





1. Preheat oven to 160’C. Line a 20cm-deep square cake tin with baking paper. Put butter and half the chocolate in a pan. Stir over a low heat until chocolate has melted and mixture is smooth. Remove from the heat and stand for 5 minutes.





2. Put eggs, sugar and vanilla in a small bowl, then beat with an electric mixer until mixture is thick and creamy. Sift flour into a large bowl, add chocolate and egg mixtures. Mix gently until just combined. Lay the other half of the chocolate in the bottom of the baking pan. Pour mixture evenly over the top.





3. Bake for 50-60 minutes. Mixture will crack on top and be soft to touch. Stand on a wire rack until cold, then cut into squares. Serve with a scoop of ice-cream.
go to allrecipes.com. I made some peanut butter brownies from a recipe on there and WOW were they rich!
go to foodtv.com. Enter Brownies in the search recipes and you will get pages of recipes. I always liked to watch the pastry chef, Gale Gand, on tv and her recipes always turn out great. Check her out.