Time 35m Yield 12 brownies, 12 serving(s) Number Of Ingredients 9 Steps:
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie). In a large bowl; combine the flour, cocoa powder, salt, and baking soda. In another large bowl; combine the sugar, melted butter, and vanilla extract. Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended. Gradually add in the flour mixture to the egg/sugar mixture. Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.). Mix the chocolate chips into the batter. Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean. (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU’VE EVER TASTED.).
Time 45m Yield 24 servings Number Of Ingredients 13 Steps:
For Brownies: Preheat the oven to 325 degrees F. Spray a 2 (24-count) mini muffin tins with nonstick cooking spray. In a double boiler melt the chocolate with the butter and espresso powder until smooth. In a large bowl whisk together the flour, 1/2 teaspoon of salt, and the spices. In another small bowl whisk together the eggs, egg yolks and vanilla. Set both aside. Remove the pot of chocolate from the double boiler. Stir in the sugars until completely incorporated. At this point the chocolate should be warm but not hot. Add the egg mixture and stir until combined. Fold in the flour mixture in 2 stages, being careful not to over mix. Using a small ice cream scoop divide the batter into the mini muffin tins. Tap gently to level batter. Sprinkle each with a bit of sea salt. Bake for about 15 minutes until mostly set. A tester will not come out completely clean. Remove the pan from the oven and transfer the brownies to a serving platter when cool enough to handle.
Time 35m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray. Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy. Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl. Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined. Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top. Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.
Time 1h40m Yield 16 servings Number Of Ingredients 14 Steps:
For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray. Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl. Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool. For the icing: Whisk together the buttermilk, coffee, confectioners’ sugar and cocoa powder until smooth. Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.
Time 40m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together 1 cup of all-purpose flour and sugar. Cut in butter until the mixture is crumbly. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool. In a medium bowl, mix together 1/4 cup flour, baking powder, and cocoa powder. Make a well in the center, and add the egg, vanilla, and sweetened condensed milk. Mix until well blended. Stir in the chopped chocolate and walnuts. Spread the mixture over the cooled crust. Bake for 20 minutes in the preheated oven, until brownies begin to pull away from the edges, and the top appears dry. Cool, and cut into squares. Store tightly covered at room temperature.
Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 7x11-inch freezer-safe baking pan. Melt butter and chocolate in a small pan over medium-low heat, stirring constantly. Add sugar and remove from heat. Stir in eggs one at a time. Add vanilla extract. Combine flour and cocoa powder in a bowl. Add the butter-chocolate mixture and mix thoroughly. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Immediately place brownies in the freezer to lock in the moisture.
Time 1h Yield 8 serving(s) Number Of Ingredients 11 Steps:
In a medium pan over low heat combine butter and unsweetened chocolate. Stir until melted and well blended. Remove from heat. Add sugar, eggs, and vanilla. Mix well. Add flour and mix well again. (these steps are important) Butter an 8 inch square pan. Pour in batter, spread evenly and sprinkle on topping of choice, if any. Bake in a 350 oven for about 25 min or until center springs back when gently touched. Cool on a wire rack, frost with fudge sauce or serve warm with ice cream and sauce poured over top. ———Fudge Sauce——–. In a medium saucepan combine whipping cream and chocolate. Stir until melted, add vanilla and rum or mint liqueur. ——–Rocky Road Brownies——-. Add 1 cup mini marshmallows to batter and sprinkle top with walnuts. ——-Butterscotch-pecan——-. Omit white sugar in preceding recipe, instead add 1 1/3 cups packed brown sugar, omit unsweetened chocolate and increase flour to 1 cup. Top with 1/2 cup chopped pecans. ——Peanut Butter Brownies——–. Make preceding recipe reducing butter to 5 Tbsp and omit unsweetened chocolate. Insteat add 3/4 cup peanut butter into melted butter. Reduce sugar to 1 cup and add 1/4 tsp baking powder. Sprinkle batter with 1/2 cup chopped peanuts. ——–Milk Chocolate brownies———. Make preceding recipe but decrease sugar to 3/4 cup. Omit unsweetened chocolate and use 2/3 cup chopped milk chocolate or milk chocolate baking bits. Increase flour to 3/4 cup. Sprinkle top with 3/4 cup chopped macadamia nuts or hazlenuts chopped. ——–White Chocolate Brownies——–. Make preceding brownie recipe preceding, but decrease butter to 6 Tbsp. Omit unsweetened chocolate and use 1 3/4 cups chopped white chocolate or white chocolate baking bits. Not using any heat add 1 cup of the chocolate into melted butter. Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 tsp. Sprinkle batter with remaining white chocolate and 1/2 cup chopped toffee candy. Bake for 40 minutes. When I refer to preceding recipe I am talking about the original recipe posted-not the optional recipes. Enjoy.
Time 45m Yield 9 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color. Whisk in the melted chocolate (make sure it’s not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice, then serve with a nice cold glass of milk! Enjoy!
Time 50m Yield 16 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl. Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan. Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes. Whisk confectioners’ sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.
Time 50m Yield Makes 16 brownies Number Of Ingredients 7 Steps:
Preheat the oven to 180 degrees/gas 4. In a small saucepan, half-fill it with boiling water and place on the hob under medium heat. Place the unsalted butter and the chocolate (broken into small pieces) into a bowl and put this on top of the saucepan to allow it to melt. Continue to stir with a table knife. Once melted, take the bowl off of the saucepan to let it cool down. In a large bowl, whisk the eggs and the sugar together until a much bigger frothy mixuture appears, which usually takes about 2-3 minutes. Pour the bowl with the melted contents into this larger bowl and mix using a wooden spoon. In the same bowl, sieve in the plain flour and cocoa powder. Slowly fold these in to create a thick, chocolatey brown mixture. Add a tablespoon of golden syrup to enhance the richness of the flavour. Pour the mixture into a 7/8inch square cake tin, and place in the oven for 25 minutes, or until the crust on top is easily breakable and the contents inside are soft but not runny. Allow to cool, then serve and enjoy!
Time 50m Yield Makes 20 Number Of Ingredients 11 Steps:
Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat. Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble. Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Yield 16 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt. Slice and serve. Enjoy!
Time 1h15m Yield 18 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F butter 9x13 pan. In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and. beat in the eggs one at a time mixing well after each addition. Stir in the vanilla. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Do not overbake!
Time 35m Yield 2 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 serving-size oven-proof custard dishes. Place chocolate and butter in a small microwaveable bowl. Microwave on high 1 minute. Stir until chocolate melts completely. Add sugar. Stir in beaten egg and vanilla extract. Mix thoroughly. Add flour; mix well. Divide brownie batter between 2 prepared custard dishes. Bake in preheated oven until center of brownies has risen and surface appears glossy, 25 to 30 minutes. Let cool slightly before serving.
