I Need the recipe of brownies?

Question

plz no websites thanks

Answer 1

Chewiest Brownies

brownies, not cakey at all!"
Original recipe yield: 1 -9x13 inch pan.
Servings:24 (change)

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INGREDIENTS:
1 cup unsweetened cocoa powder
1/2 cup melted butter
2 cups white sugar
2 eggs
1/4 teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
1/3 cup confectioners' sugar for decoration

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DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Answer 2

Bittersweet Chocolate Brownies:

6 tablespoons unsalted butter, plus more for the pan
2/3 cup all-purpose flour, plus more for the pan
8 ounces bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup sugar

Preheat oven to 350° F.

Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.

In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.

Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside.

Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan. Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.

Yield: Makes 8 servings

Answer 3

INGREDIENTS:
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 overbake.) Cool and frost if desired, but that is not necessary.

Answer 4

These are the best brownies around:

1/2 lb sweet butter (2 sticks)
4 ounces unsweetened chocolate
4 eggs
2 cups granulated sugar
1/2 cup unbleached all purpose flour
1 tsp vanilla extract
2/3 cup shelled walnuts, coarsely chopped (if you like nuts)

1. preheat oven to 350 F Grease and flour a 9 x 12 inch baking pan
2. Melt butter and chocolate in the top part of a double boiler over boiling water. ( or i just melt them in a pain over low heat). When melted, set aside to cool to room temperature
3. Meanwhile, beat eggs and sugar until thick and lemon colored. add vanilla. Fold chocolate mixture into eggsa dn sugar. Mix thoroughly
4. Sift flour and fold gently into batter, mixing just until blended. Fold in walnuts (optional)
5. Pour into prepared pan. Bake for 25 minutes or until center is just set. Do not overbake.
6. Allow brownies to cool in pan for approx 30 minutes before cutting into bars.

Good luck. I highly recommend!

Answer 5

Blonde Brownies
1 1/3 sticks margarine, melted
1 lb. light brown sugar
3 eggs
2 3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 8 oz. pkg. Nestle chocolate bits
Mix ingredients in order given and bake in 1 x 13" pan at 325 degrees for 25 to 30 minutes

ROCK 'N' ROLL BROWNIES
4 oz Unsweetened chocolate, melted
3/4 cup Unsweetened applesauce
1 cup Sugar
3 Eggs
1 tsp Vanilla
1 cup Flour
Topping
1 cup Coarsely chopped nuts
1/2 cup Small marshmallows
1/2 cup Semi-sweet chocolate chips
Nonstick cooking spray
1. Preheat oven to 350 degrees F.
2. Place melted chocolate and applesauce into a bowl and stir together. Add sugar.
3. Stir in the eggs. Add vanilla and flour.
4. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
5. Pour in the brownie batter and spread into pan evenly.
6. Bake at 350 degrees F. for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
7. Sprinkle marshmallows,nuts and chips over brownies
8. Bake 3 to 5 minutes longer or until marshmallows are puffed.

Answer 6

Brownie Caramel Cheesecake

Ingredients
1 8-ounce package brownie mix
1 egg
1 tablespoon water
1 14-ounce package vanilla caramels (about 48 caramels)
1 5-ounce can evaporated milk (2/3 cup)
3 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
3 eggs
1/3 cup chopped chocolate-covered toffee bar (one 1.4-ounce bar)

Directions
1. Preheat oven to 350 degree F. Grease a 10-inch springform pan; set aside. For crust, in a medium bowl stir together brownie mix, the 1 egg, and the water. Spread into the bottom of prepared springform pan. Bake in preheated oven for 15 minutes.

2. Meanwhile, in a medium saucepan combine caramels and evaporated milk; cook and stir over medium-low heat until caramels are melted and smooth;. Remove from heat. Remove 1/2 cup of the melted caramel mixture; cover and refrigerate until serving time.

3. For filling, in a large mixing bowl beat cream cheese and sweetened condensed milk with an electric mixer on medium speed until combined. Add the 3 eggs, all at once, beating on low speed just until combined.

4. Pour filling over brownie layer. Drizzle remaining melted caramel mixture over filling. Swirl gently with a knife. Bake in preheated oven about 45 minutes or until center appears nearly set when gently shaken.

5. Cool in pan on a wire rack for 15 minutes. Loosen edge from side of pan; cool for 30 minutes more. Remove side of the pan; cool cheesecake completely. Cover; chill for at least 4 hours or up to 24 hours before serving. (Cake may crack where caramel mixture is swirled in.)

6. Before serving, heat reserved caramel mixture; drizzle over cheesecake. Sprinkle with chopped toffee bar. Makes 16 serving

Answer 7

These should keep you busy for a while - ENJOY!


Brownie Crinkles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Sweet Rewards® low-fat
fudge brownie mix
1/4 cup water
1/4 cup fat-free, cholesterol-free egg product
OR
1 egg
1/2 cup powdered sugar

Heat oven to 350º. Grease cookie sheet. Mix brownie mix (dry), water and egg product with spoon about 50 strokes or until well blended.

Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Immediately remove from cookie sheet to wire rack.



Brownie Drop Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts

Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix, water and egg in large bowl with spoon. Stir in nuts (dough will be stiff).

Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Cocoa Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts, if desired

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugar,
butter, vanilla and eggs in large bowl with electric mixer on medium
speed, or mix with spoon. Stir in remaining ingredients except walnuts.
Stir in walnuts.

Spread batter evenly in pan. Bake 20 to 25 minutes or until toothpick
inserted in center comes out clean. Cool completely. Cut into 4 rows by 4 rows.


Fudgy Layer Squares

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 1/2 ounces unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter or margarine -- softened
2 tablespoons milk
1 teaspoon vanilla
1 1/2 ounces unsweetened baking chocolate

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Melt 1/2 cup butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in graham cracker crumbs, coconut, nuts, granulated sugar, water and 1 teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe.

Mix remaining ingredients except chocolate. Spread over refrigerated crumb mixture. Refrigerate 15 minutes.

Melt 1 1/2 ounces chocolate in 1-quart saucepan over low heat, stirring frequently, until smooth. Drizzle over frosting. Refrigerate about 2 hours or until chocolate is almost firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Store covered in refrigerator.



Fudgy Saucepan Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (12 ounce) package semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs -- beaten
1 cup chopped nuts, if desired

Heat oven to 350º. Heat chocolate chips and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in remaining ingredients except nuts. Stir in nuts.

Spread batter in ungreased rectangular pan, 13 × 9 × 2 inches. Bake 25 to 30 minutes or until center is set. Cool completely. Cut into 8 rows by 4 rows.

German Chocolate Brownies

Amount Measure Ingredient -- Preparation Method
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2 (4 ounce) packages sweet baking chocolate
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
Coconut-Pecan Frosting -- (recipe follows)

COCONUT-PECAN FROSTING
1/2 cup sugar
1/4 cup butter or margarine
1/3 cup evaporated milk
1/2 teaspoon vanilla
2 egg yolks
1 cup flaked coconut
2/3 cup chopped pecans

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Stir in remaining ingredients except Coconut-Pecan Frosting.

Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Coconut-Pecan
Frosting. Cut into 8 rows by 4 rows.

COCONUT-PECAN FROSTING:

Cook sugar, butter, milk, vanilla and egg yolks in 1 1/2-quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened. Stir in coconut and pecans. Refrigerate about 1 hour or until spreadable.


Milk Chocolate-Malt Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (11 1/2 ounce) package milk chocolate chips (2 cups)
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup natural- or chocolate-flavor malted milk
powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls -- coarsely chopped

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate chips and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Cool slightly. Beat in sugar, vanilla and eggs with spoon. Stir in remaining ingredients except malted milk balls.

Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35
minutes or until toothpick inserted in center comes out clean. Cool
completely. Cut into 8 rows by 6 rows.



Mocha Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces unsweetened baking chocolate
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar
1 tablespoon instant coffee (dry)
2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Coffee Frosting -- (recipe follows)
Easy Chocolate Glaze -- (recipe follows)

COFFEE FROSTING
2 teaspoons instant coffee
1 tablespoon very hot water
2 cups powdered sugar
2 tablespoons butter or margarine -- softened
2 teaspoons water (2 to 3 teaspoons)

EASY CHOCOLATE GLAZE
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in remaining ingredients except Mocha Frosting and Chocolate Glaze.

Spread batter in pan. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Coffee Frosting.
Drizzle with Easy Chocolate Glaze. Cut into 4 rows by 4 rows.

COFFEE FROSTING:

Dissolve coffee in very hot water in medium bowl. Stir in remaining
ingredients until smooth.

EASY CHOCOLATE GLAZE:
Melt ingredients in a 1-quart saucepan over low heat, stirring constantly, until smooth.


Peanut Butter Swirl Brownies

Amount Measure Ingredient -- Preparation Method
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2/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
2 tablespoons milk
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Beat sugars,
butter, milk and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into one half. Stir cocoa and chocolate chips into remaining half.

Spoon chocolate batter into pan in 8 mounds in checkerboard pattern. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.

Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool completely. Cut into 4 rows by 4 rows.