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 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 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.
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 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 12-16 Brownies Number Of Ingredients 10 Steps:
Preheat oven to 350 and grease 8x8 pan. Melt unsweetened chopped chocolate, chocolate chips, and butter in a saucepan on very low heat. Stir together and cool slightly. Beat together eggs, sugar, and vanilla in a large bowl. Beat in chocolate mixture. Mix flour, salt, and baking powder in a separate bowl. Stir into chocolate mixture until just blended. Stir in mini-marshmallows. Spread batter evenly in pan. Bake for 30 minutes. Transfer pan to wire rack and cool completely before cutting the brownies into squares.
Time 50m Yield 16-24 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400F (200C). Take two saucepans of roughly equal size. Fill the smaller one about halfway with water. Put the other one on top. Put them on a burner and turn it to just below boiling. You could also use a double boiler. Melt butter and chocolate together in the saucepan, and remove saucepans from heat. Dump out the water from the bottom one and dry it out. Stir the granulated sugar into the chocolate mixture until it’s mixed nicely. Slowly add the eggs and the vanilla. Next, stir in the flour and salt. Pour the mixture into a greased 9x13 inch cake pan and bake for 12 minutes. (The batter won’t be cooked through). Meanwhile, in the bottom saucepan, boil the cream, brown sugar, and butter for 3 minutes. Drizzle the brownies with the sugar mixture. Do this slowly or it’ll go through the surface of the brownie. Bake the brownies for another 8-10 minutes. They should be golden, not browned. Sprinkle the brownies with the mini chocolate chips (if using,) give them a moment to melt, and then swirl them with the knife. Enjoy!
