Brownie recipe?

Question

Does anyone have a good brownie recipe they'd be willing to share?

Answer 1

http://www.kraftfoods.com/bakerschocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=54515

I have been using this recipe for over 20 years, everyone loves it. A couple of notes; I always use butter, never margarine. I use 2 extra large eggs, (recipes call for medium eggs which I don't buy.) I use walnuts. I use a glass 9 x 13 pan, spray it with pam, and don't line it with foil, so i bake for 28 minutes in my oven.

Answer 2

Outrageous Brownies
Cook Time: 30 minutes
20 large brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon salt
3 cups diced walnuts

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.


SO GOOD!!!
:)

Answer 3

Ultimate Brownie Recipe

8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.

Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't over bake.) Cool and frost if desired, but that is not necessary.

** It's not required, but this is when it's very nice to own a stand mixer.

Answer 4

Speedy Brownies

2 cups sugar 1 cup vegetable oil
1 3/4 cups all purpose flour 1 tsp. vanilla extract
1/2 cup baking cocoa 1 cup (6 oz.) semi-sweet
1 tsp. salt chocolate chips
5 eggs

In a mixing bowl, combine the first seven ingredients; beat until smooth. Pour into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees for 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack.

Yield: about 3 dozen

Answer 5

Walnut Fudge Brownies Recipe

Ingredients:

3 eggs, separated
1/4 teaspoon cream of tartar
3/4 cup butter or margarine, softened
1 1/2 cups sugar
1 teaspoon instant coffee
3 ounces (3 squares) unsweetened chocolate, melted, cooled
1 teaspoon vanilla
1/2 cup Pillsbury´s Best All Purpose or Unbleached Flour
Dash salt
2 tablespoons hot water
1 cup coarsely chopped walnuts
Powdered sugar

Recipe Method:

Heat oven to 350 degrees F. Line 13x9-inch pan with foil; grease bottom only. In small bowl, beat egg whites, cream of tartar and salt until stiff peaksform; set aside.

In large bowl using same beaters, beat butter until fluffy. Gradually add 1 1/2 cups sugar; beat well. Add egg yolks, one ata time, beating well after each addition. Dissolve 1 teaspoon instantcoffee in hot water. Add dissolved coffee, melted chocolate and vanilla tobutter mixture; blend well. Lightly spoon flour into measuring cup; leveloff. Add flour; mix well. Stir in walnuts. Fold in beaten egg whites. Spread in prepared pan.

Bake at 350 degrees F. for 30 to 35 minutes or until set. Do not overbake. Cool completely. Sprinkle with powdered sugar. For easy removal from pan, carefully lift brownies by foil lining. Cut into bars.

HIGH ALTITUDE (above 3500 feet):
Increase flour to 1/2 cup plus 2 tablespoons. Bake at 350 degrees F for 25 to 30 minutes.

Recipe reprinted by permission of Pillsbury®. All rights reserved.



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Answer 6

a quick and easy......((((moms brownies)))))) 1/2 shortening...2 squares unsweet chocolate 2 eggs 1 cup sugar 1/2 tsp vanilla 1/2 cup flour dash salt 1/2 cup black walnuts or any will do...melt the choc and shortening add the remaining ingredients ...bake in a 9 by 9 pan at 325 for 25 minutes .....frost with what choc icing you like....

Answer 7

Use the boxed stuff and sprinkle chocolate chips onto the batter after you put it in the pan. Don't overbake.

Answer 8

sure i just made some good creamy ones myself in the toilet want sum yum yum

Answer 9

SHARON'S FAMOUS PASSOVER BROWNIES & BROWNIE I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bars Publication
Jewish Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Slightly beaten eggs
1 c Sugar
1/4 c Cocoa powder
1/4 ts Salt
1/2 c Cooking oil
1/2 c Matzo cake meal
1/2 c Semisweet chocolate pieces
1/2 c Coarsely chopped nuts (opt)
-Dark Chocolate Glaze (opt)

In mixing bowl, beat eggs, sugar, cocoa powder and
salt.

Add oil to mixing bowl and blend well. Stir in the
matzo cake meal and chocolate pieces. Stir in nuts, if
desired.

Line an 8x8x2" baking pan with foil. Grease lightly.
Turn batter into prepared pan and spread evenly.

Bake at 325-F for 25 to 30 minutes or till done (top
will be shiny and edges dry). Let cool in pan on wire
rack.

Meanwhile, prepare glaze if desired. Spread over
cooled brownies.

Dark Chocolate Glaze: In a small heavy saucepan or
skillet, melt 1 cup semisweet chocolate pieces over
low heat. Remove from heat and stir in 1 tsp butter or
margarine. In a small bowl, dissolve 1/2 tsp instant
coffee crystals in 1 Tbsp hot water. Stir in 3 Tbsp
dairy sour cream and 1/4 tsp maple flavoring. Add sour
cream mixture to chocolate, stirring till smooth and
shiny. Makes about 3/4 cup.

Note: For a regular brownie, you can substitute 3/4
cup all purpose flour for the matzo cake meal and add
1 tsp vanilla. Also, you can double the recipe. Use a
13x9x2" baking pan and bake batter for about 30
minutes.

Brownie Ice Cream Pie: Prepare brownie batter as
directed. Line a 9" pie plate with foil and grease
lightly. Turn batter into pie plate. Bake at 325-F for
30 minutes. Remove from oven. Using the back of a
wooden spoon dipped in cocoa powder, press hot
brownies down, then gradually outward and evenly up
the sides of pie plate. Cool, then freeze till firm.

Make Dark Chocolate Glaze while crust is freezing;
cool glaze to room temperature. Lift shell from plate;
remove foil. Fill with 1/2 gal of slightly softened
ice cream or frozen yogurt, adding a middle layer of
the glaze and more chopped nuts. (If you'd like a
smaller pie, use 1 qt of ice cream in the crust, then
top with glaze and chopped nuts.) Sharon Winstein and
her friend Louise Levitt created these flour-free
brownies for their first temple cooking class. For a
twist, make the Brownie Ice Cream Pie.



WALNUT RASPBERRY BROWNIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Brownies Chocolate
Nuts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Unsweetened chocolate sqs
1/2 c Crisco
3 Eggs
1 1/2 c Sugar
1 1/2 ts Vanilla
1/2 ts Salt
1 c Flour
1 1/2 c Walnuts -- chopped
1/3 c Raspberry jam

Melt chocolate and Crisco over warm water; cool
slightly. Blend together eggs, vanilla, sugar and
salt; stir in chocolate mixture, then flour. Fold in
walnuts. Turn into well greased 8-inch square pan.
Bake at 325~ for about 40 minutes. Spoon jam over hot
brownies; spread carefully. Let cool. Top with Velvet
Chocolate Glaze.



Best Chocolate Brownie

Recipe By : David Rosengarten
Serving Size : 12 Preparation Time :0:00
Categories : Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
5 ounces bittersweet chocolate (top-quality) -- broken
4 tablespoons unsalted butter
3 eggs
1 teaspoon pure vanilla extract
1/4 cup sour cream
4 ounces bittersweet chocolate (top quality) -- coarsely
chopped

Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch
square cake pan. Sift flour, cocoa, baking powder and salt together onto a
sheet of waxed paper. In top of a double boiler melt chocola
te and butter over medium-high heat, stirring occasionally until
smooth. Remove from heat.

In an electric mixer mix eggs, sugar and vanilla on high until
slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and
mix on medium for 30 seconds. Add flour mixture and mix on low
10 seconds, then on medium 10 seconds. Add sour cream and mix on
medium 5 seconds.

Scrape around sides and bottom of bowl with a rubber spatula to
combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter
into cake pan and spread evenly. Bake until toothpick inserte
d in center comes out clean, about 40 minutes. Allow brownies to cool
10 to 15 minutes before cutting with a serrated knife.



BROWNIE COOKIE (THE CHEWY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Crisco shortening
1 1/2 c brown sugar
1 tb Water
1 t Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Unsweetened baking cocoa
1/2 t Salt
2 c Semi-sweet chocolate chips
-(12 oz pkg)

1. Heat oven to 375'F.
2. Combine Crisco, light brown sugar, water and vanilla in a large
mixing bowl.
3. Beat at medium speed of electric mixer until well blended. Beat
eggs into creamed mixture.
4. Combine flour, cocoa, baking soda and salt. Mix into creamed
mixture at low speed until just blended.
5. Stir in chocolate chips.
6. Drop rounded measuring tablespoonfuls 2" apart onto ungreased
baking sheet.
7. Bake one baking sheet at a time at 375'F. for 7-9 minutes, or until
cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE.
8. Cool on baking sheet 2 minutes. Place sheets of foil on countertop.
Remove cookies to foil to cool completely.


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Per serving: 1641 Calories; 10g Fat (6% calories from fat); 30g Protein; 357g
Carbohydrate; 361mg Cholesterol; 1269mg Sodium