Time 30m Yield 1 11x17 pan of brownies, 48 serving(s) Number Of Ingredients 16 Steps:
Brownie: Preheat oven to 400°; grease an 11" x 17" jelly roll pan. Mix sugar and flour in a bowl; in a saucepan bring to boil the butter, shortening, water, cocoa and salt; pour cocoa mixture over flour mixture and stir until combined. Beat in buttermilk, baking soda, eggs and vanilla; pour into baking pan and bake for 15 minutes, until center is barely set; DO NOT OVERBAKE; the center of the brownie will be slightly puffed but, if not overbaked, will fall when cool. Frosting: Prepare the frosting while the brownie bakes; in same saucepan, bring to boil the butter, milk and cocoa; remove from heat and stir in confectioners’ sugar and vanilla; stir until smooth. Pour and spread over the brownie immediately after removing it from the oven; cool and refrigerate.
Time 35m Yield 48 squares Number Of Ingredients 15 Steps:
In a large mixing bowl, combine the flour and the sugar. In heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in te bowl. Add the buttermilk, eggs baking soda and vanilla. Mix well, using a wooden spoon or high speed on an electric mixer. Pour into a well buttered 17 1/2 by 11 inch jelly roll pan. Bake at 400F for 20 minutes or until brownies are done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring constantly. Remove from heat and mix in the powdered sugar and vanilla, beat until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.
Time 50m Yield 30 Number Of Ingredients 17 Steps:
Gather the ingredients. Preheat the oven to 400 F and lightly grease an 11 by 17-inch sheet pan. In a large mixing bowl, combine the flour and sugar. In a heavy saucepan over medium heat, combine the butter, shortening, coffee, and cocoa. Stir constantly until heated to a boil. Pour boiling mixture over the flour and sugar. Add the buttermilk, eggs, baking soda, and vanilla. Mix well, using a wooden spoon or high-speed mixer. Pour the batter into the prepared baking pan. Bake for about 20 minutes, or until a cake tester comes out clean. Meanwhile, prepare the frosting by combining the butter, cocoa, and milk in a saucepan over medium heat. Stir frequently until heated to a boil. Mix in the powdered sugar and vanilla and stir until smooth. Pour the warm frosting over the brownies as soon as they come out of the oven. Cool and cut into squares.
Number Of Ingredients 17 Steps:
In a large mixing bowl, combine the flour and the sugar. In heavy saucepan, combine butter, shortening, coffee/water and cocoa. Stir and heating to boiling. Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using electric mixer. Pour into a well-buttered 17 1/2 x 11" jelly roll pan. Bake at 400 for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and Irish Cream. Heating to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool completely. Cut into 48 bars.
Time 2h5m Yield 16 (2-inch) square brownies Number Of Ingredients 12 Steps:
Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely. Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.) Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears. Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon). Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
Time 55m Yield 36 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Combine flour and sugar in a large mixing bowl. In a medium saucepan, over medium heat, bring margarine, cocoa and water to a fast boil. Pour over flour mixture and mix well. Mix buttermilk, eggs, baking soda, cinnamon and vanilla into the flour mixture; mixing well after each addition. spread evenly into the prepared pan. Bake for 35 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan.
Time 50m Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, stir together the flour, sugar, baking soda and 1/3 cup cocoa. In a small saucepan, combine water and 2/3 cup of butter; bring to a boil. Allow the butter and water to cool down a bit before adding to the dry ingredients. Beat in the buttermilk and eggs last. Spread evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven. Allow to cool for 20 minutes before frosting. To make the frosting: In a large bowl, stir together the confectioners’ sugar, 1/3 cup cocoa, milk and vanilla until smooth. Beat in the melted butter until light and fluffy. Spread over brownies while they are still slightly warm. Cut into squares when cool.
Time 38m Number Of Ingredients 15 Steps:
In a large mixing bowl, combine the flour and the sugar. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer. Pour into a well greased cookie sheet (17 1/2 x 11 inch) pan. Bake at 400 degrees for 15-18 minutes or until brownies test done in center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly. Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it). Pour warm frosting over brownies as soon as you take them out of the oven. Let cool and cut into 40 bars.
