Chocolate Brownie recipe?

Question

I would like to make some nice gooey chocolate brownies....but I'm no masterchef....so does anyone know a nice simple one?

Answer 1

I’m always tweaking recipes and adding extra ingredients and flavors to things. Once I had this recipe tweaked to the way I wanted it, however, I have stopped messing with it. There are few things that I’m a purist about, but this brownie recipe is one of them. No frosting, no nuts, no chocolate chips, no toffee bits, nothing.

Barb’s Best Brownies

* 4 eggs
* 2 c. sugar
* 3/4 c. oil
* 3/4 c. unsweetened cocoa powder
* 2 t. vanilla
* 1/2 t. salt
* 1 1/2 t. baking powder (NOT soda–soda turns this recipe into something icky)
* 1 1/3 c. flour

Whisk eggs and sugar together. Add oil and cocoa and mix thoroughly. Stir in vanilla, salt, baking powder and flour. Bake in a greased 9″x13″ pan at 350 for 20-25 minutes or until the skewer or toothpick can be inserted and comes out clean.

These brownies practically beg to be eaten warm…maybe even hot. Sometimes so hot you have to use a plate and a fork. A dab of vanilla ice cream is a nice accompaniment too. Rarely will these brownies last through the night. They must be afraid of the dark because by morning, they are always completely gone.

bk

Answer 2

Here is the BEST brownie recipe from my wife...it is also very simple.

"I’m always tweaking recipes and adding extra ingredients and flavors to things. Once I had this recipe tweaked to the way I wanted it, however, I have stopped messing with it. There are few things that I’m a purist about, but this brownie recipe is one of them. No frosting, no nuts, no chocolate chips, no toffee bits, nothing.

Barb’s Best Brownies

4 eggs
2 c. sugar
3/4 c. oil
3/4 c. unsweetened cocoa powder
2 t. vanilla
1/2 t. salt
1 1/2 t. baking powder (NOT soda–soda turns this recipe into something icky)
1 1/3 c. flour
Whisk eggs and sugar together. Add oil and cocoa and mix thoroughly. Stir in vanilla, salt, baking powder and flour. Bake in a greased 9″x13″ pan at 350 for 20-25 minutes or until the skewer or toothpick can be inserted and comes out clean.

These brownies practically beg to be eaten warm…maybe even hot. Sometimes so hot you have to use a plate and a fork. A dab of vanilla ice cream is a nice accompaniment too. Rarely will these brownies last through the night. They must be afraid of the dark because by morning, they are always completely gone."

This is also posted on her food blog listed below.

Answer 3

Easy Chocolate Saucepan Brownies

These chocolate brownies are easy to mix up in a saucepan, and they're chewy, moist, and delicious!


INGREDIENTS:

6 tablespoons butter
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
1 cup granulated sugar
2 large eggs
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts


PREPARATION:

Heat oven to 325°. Grease and flour an 8-inch square baking pan.
In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar.
Whisk in eggs, one at a time, beating well after each addition. Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture. Stir in the chopped nuts, blending well. Spoon into the prepared pan and spread evenly. Bake the brownies for about 25 minutes.

Answer 4

Ummmmmmmmmm Chocolate Brownie

Answer 5

Recipe for chocolate brownies with pecans and chocolate icing.
INGREDIENTS:
1 stick (4 ounces) butter
1/4 cup cocoa
3 eggs
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 cup chopped pecans
1 teaspoon vanilla

PREPARATION:
Grease and flour an 8 x 8-inch baking pan. In a small saucepan, melt butter with cocoa. Beat eggs until foamy, then gradually beat in sugar. Add cocoa-butter mixture to egg mixture. Sift flour and baking powder then sift half of it into batter.

Mix pecans into the remaining flour; add to cake batter; stir to blend well. Add vanilla. Spread batter into the pan; bake at 350° for 20 to 25 minutes. Ice cooled brownies with icing (below) if desired.
Icing:

2 cups powdered sugar
4 tablespoons cocoa
heavy cream or half and half
1 teaspoon vanilla

Answer 6

Super Chocolate Brownies

½ cup butter or oleo softened
1 cup sugar
1 can Hershey Syrup (1½ cups)
4 eggs
1¼ cups flour, all purpose
1 cup semi-sweet chocolate chips
Nuts, if desired

Beat butter and sugar in large mixing bowl, beat in syrup, eggs and flour thoroughly. Stir in chocolate chips (and nuts, if used). Pour into greased pan 13” x 9” x 2”. Bake at 350° for 30 – 35 minutes or until wooden pick inserted in center comes out clean. Cut into squares when cool.

- - - - - - - - - - - - - - - - - - - - - - - -

Chocolate Syrup Brownies

½ cup butter
1 cup sugar
3 eggs
¼ teaspoon salt
1 cup flour
2 teaspoons vanilla
¾ chocolate syrup
¾ cup walnuts or pecans

Cream together butter, sugar and eggs until very creamy. Add salt, stir in flour, mixing well. Add chocolate syrup, vanilla and chopped nuts. Mix well. Pour mixture into well greased and floured 9” square pan. Spread evenly. Bake at 350°f for about 35 minutes. Cool before removing from pan. Garnish with pecan or walnut halves or dust with powdered sugar. Cut in squares. Make about 16 – 18 brownies.

Answer 7

Chocolate Mousse Brownie Dessert

1 package betty crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
3/4 cup heavy whipping cream
1 (6 ounce) bag semi-sweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar

Beat all ingredients in chilled small bowl with electric mixer on high speed until soft peaks form.
Heat oven to 350.
Grease bottom only of 13x9x2 inch rectangular pan, or springform pan, 10x3 inches.
Stir brownie mix, chocolate syrup, water, oil and 2 eggs in medium bowl until well blended.
Spread batter in pan.
Heat whipping cream and chocolate chips in 2-quart saucepan over medium heat, stirring contstantly, until chocolate is melted and mixture is smooth; cool slightly.
Beat 3 eggs and the sugar with electric mixer on medium speed until foamy; stir into cream-chocolate mixture.
Pour evenly over batter.
Bake rectangular pan about 45 minutes; springform pan about 1 hour 5 minutes, or until topping is set.
Cool completely, about 1 hour.
Serve at room temperature, or cover tightly and refrigerate until well chilled.
Serve with Chocolate Whipped Cream.
Store any remaining dessert tightly covered

Answer 8

100g s/r flour
225g caster sugar
100g cocoa
125 butter
250 good quality choc
100 ml cream(double)3 eggs
melt sugar, choc and butter in pot over boiling water. combine rest of ingredients.mix with the choc..optinal crushed hazlenuts and or choc drops..bake at g mark 5 for 35 mins.enjoy

Answer 9

Get a packet mix, they're just as nice.

Answer 10

http://www.chocolate-source.co.uk/chocolate_recipes_brownies_chocolate_chip_brownies.htm this is good and the sites even better