How can i make Brownies?

Question

can i get the recipe?

Answer 1

I'm not sure what type of brownie you like, but please refer to:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18697,00.html

Answer 2

Brownies with Fudge Icing:

2 (1-ounce) squares unsweetened chocolate
1 cup butter
4 large eggs
2 cups sugar
2 tablespoons vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1 cup chopped pecans
Fudge Icing

Cook chocolate and butter in a heavy saucepan over low heat until melted, stirring occasionally. Remove from heat, and cool mixture slightly.

Beat eggs and next 3 ingredients at medium speed with an electric mixer until thick and pale (about 5 minutes). Fold one-third of chocolate mixture into egg mixture. Fold in remaining chocolate mixture, flour, and pecans. Pour into a greased and floured 13- x 9-inch pan.

Bake at 350° for 45 minutes. Pour warm Fudge Icing over hot brownies. Cool on a wire rack.

Yield: 2 dozen

Answer 3

Easy Brownies

1 stick oleo
4 eggs
1 C. flour
1 C. sugar
1 can chocolate syrup
1/2 c. walnuts (opt)
Melt oleo in a saucepan. add chocolate syrup and sugar. Stir in eggs. add flour and mix until smooth. add walnuts. pour into pan and bake at 350 degrees for 20 min.

Frosting: 1 1/2 c. sugar
6 T. milk
6 T. oleo

Bring to a full boil. Take off stove and add 1/2 c chocolate chips. Spread on cooled brownies.

Answer 4

"Knock Your Clothes Off Brownies"

1 box German chocolate cake mix

1 can sweetened condensed milk

1 bag semisweet chocolate chips (12 oz)

1 bag Kraft caramels

Mix up cake mix as directed; pour half into greased brownie pan. Pour entire bag of chocolate chips over top of mixture, make sure this is even.

On low temperature, melt caramels along with milk to make a smooth mixture. Use milk to taste. Pour this on top of chips. Then put the rest of the cake mix on top of this, brownie fashion.

Bake as long as cake mix directions say. Be sure to let this completely cool, or else it will totally fall apart when you cut and serve.

Once the caramel cools, they will be finger edible. If this is to sweet for you, then serve hot with ice cream.

Answer 5

In my 26 years as a wife and 22 years as a mother, I have concluded that the best, most reliable way to make brownies is to use a mix. Betty Crocker, store brand, Pillsbury: they're all good.

Answer 6

CARIBBEAN FUDGY BROWNIES

1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/4 cups sugar
1 teaspoon vanilla
1 teaspoon spicy or dark rum
1/8 teaspoon Jamaican allspice (optional)
2 eggs
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Pre-heat oven to 350°F.
Grease 8 inch square baking pan, greasing only the bottom and leaving the sides ungreased.

In a medium saucepan, stir together chocolate and butter over low heat setting until smooth, about 5 minutes. Remove from heat. Stir in sugar.

Whisk in eggs, one at a time, stirring well after each addition. Stir in flour, baking powder and salt, vanilla and rum; stir only until mixture is smooth and all ingredients are combined.

Spread mixture into baking pan.

Bake for 25 to 35 minutes or until brownies just begin to pull away from sides of pan. Watch carefully near later stage of cooking period to prevent overbaking or brownies may become dry. If your brownies consistently are dry or overbaked, try reducing oven temperature by 25 degrees.

Allow to cool before slicing into squares.

Note: To make a double batch, double all ingredients and use a 13x9 inch baking pan. Bake 35 to 40 minutes.

VARIATIONS: Add one of the following - 3/4 cup walnuts, pecans, macadamia nuts, raisins, chocolate or peanut butter chips, or sprinkle chocolate chips over top just before baking.

If you like your brownies a little lighter, add 1/4 teaspoon baking soda and a teaspoon of molasses.


CHEESECAKE BROWNIES

Brownie Layer:

2 ounces unsweetened baking chocolate
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla
2 eggs
1/3 cup flour
1 cup chopped nuts

Cheesecake layer:

8 ounces cream cheese, room temperature
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla
2 eggs
1 tablespoon flour

Pre-heat oven to 350 degrees F. Adjust rack to bottom 1/3 of oven.
Line a 9 x 9-inch pan with a square of aluminum foil. Using 1 tablespoon of butter, grease the pan.


Brownie Layer:

In a heavy saucepan over medium heat, melt chocolate and butter, stirring occasionally. Whisk in sugar and vanilla. Remove pan from heat and beat in eggs one at at a time. Add flour and stir well, then add chopped nuts.
Turn batter into pan and level with the back of a spoon.


Chocolate Cheesecake Layer:

In a small bowl, beat cream cheese until soft. Add sugar, cocoa powder and vanilla. Add flour and eggs, one at a time, beating well after each addition.
Pour cheesecake batter over brownie layer. Smooth top. Marbelize the batter by inserting a knife almost to the bottom of one corner of the pan and cutting through the batter in an S pattern.

Bake for 40 minutes, or until a toothpick comes out clean.

Refrigerate until firm.

To remove and cut brownies.

Cover top of pan with a sheet of wax paper, then a cookie sheet. Invert onto cookie sheet and peel away foil that was underneath. Invert again right side up. The cheesecake layer will now be on top. Cut into 32 bars or triangles, cleaning blade after each cut.

Answer 7

go to the super market, buy a box of brownie mix,then read the directions on the box.

Answer 8

Just buy a box of Duncan Hines brownie mix. They're so moistfully good. Add choclate chips and you are sure to be a big hit.

Answer 9

go to thegrocery store, get eggs, oil, and browni mix, and crisco and a cooking pan

Answer 10

Apple Brownies
24 Brownies

Ingedients:
2/3 cup butter
2 cups brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cups apples, chopped
3 seconds Nonstick Cooking Spray

Preheat the oven to 350ºF

Cream butter and sugar. Add eggs and vanilla; mix well. Add flour, baking powder, and salt; stir well. Stir in apples.

Coat a 9x13 inch baking pan. Bake for 30 minutes.

These are light brown when done. When cooled, sprinkle with powdered sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Double Chocolate Walnut Brownies
Yield: 25 servings

1-1/2 tablespoons wheat bran, or oat bran
1-1/4 cups plus 1/2 tablespoon soy flour
4 ounces unsweetened baking chocolate
1/2 cup unsalted butter
2 cups sugar substitute (recommended: Splenda)
1/2 cup heavy cream
5 large eggs
1 tablespoon no sugar added vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts
Chocolate Frosting, recipe follows

Special Equipment: 8-inch square baking pan

Preheat oven to 325ºF.

Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.

Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.

With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.

With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.

Chocolate Frosting:
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency

Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fudgy Brownies
Yield: 16

6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
1-/1/2 cups suag or 3/4 cup Sugar Substitute (recommended: Splenda)
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)

Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk in egg yolk and vanilla; mix in combined flour, sugar substitute, baking powder, and salt until smooth.

Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocalate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan.

Bake in preheated 350 degree F oven until brownies are firm to touch and toothpick comes out clean, 18-20 minutes (do not overbake). Cool on wire rack. Server warm or at room temperature.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Fudge Brownies
Yield: 12 servings

Nonstick canola oil cooking spray
3/4 cup sifted all-purpose flour
1/2 cup plus 1 T. unsweetened Dutch process cocoa
1/4 tsp. salt
1/4 tsp. baking powder
2 T. natural peanut butter, no sugar added
3 T. tofu, firm
1 T. applesauce
1-1/4 cups sugar
4 egg whites
2 tsp. vanilla extract
1/4 cup chocolate chips

Preheat the oven to 350ºF.

Coat an 8-inch square pan with nonstick cooking spray (preferably canola oil spray).

Stir together the flour, cocoa, salt and baking powder.

In a separate bowl, mix the peanut butter, tofu, applesauce and sugar together. Add the egg whites and vanilla. Stir until combined.

Add in the dry ingredients until completely mixed. Stir in chips.

Spread mixture evenly into prepared pan.

Bake for approximately 20 minutes.