can anyone give me the recipe for chocolate brownies???

Question

i am trying to get a recipe for chocolate brownies
can you help???

Answer 1

Classic Fudge Brownies

3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts

Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.

Answer 2

8 tablespoos usalted butter, at room temperature
3/4 cup sugar
2 eggs
6 1/2 oz semisweet dark chocolate, melted ad cooled
2 cups self-risig flour
2 tablespoos usweeteed cocoa power
1 teaspoo bakig powder
1 cup milk
1 3/4 oz semisweet dark chocolate, coarsely chopped
Fillig
1/4 cup kirsch
1/4 cup cherry jam or jelly
3 cups, heavy cream, whipped
1 (12-15 oz) jar pitted sour (black) cherries, draied
5 oz semisweet dark chocolate, melted

FOR THE CAKE: Preheat oven to 350 degrees. Butter a 10-inch round cake pan and line with parchment or waxed paper.Beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition.Stir in the chocolate. Sift together the flour, cocoa and baking powder and fold into the butter mixture alternately with the milk and chopped chocolate.Pour the batter into the prepared pan and bake for 55-60 minutes, until a skewer inserted in the middle comes out clean. Remove from the oven and turn out onto a wire rack to cool. When cool, cut the cake horizontally into 3 layers.FOR THE FILLING: Brush one side of each layer with a little of the kirsch. Spread the bottom layer with half of the jelly or jam, some of the whipped cream, and one-third of the cherries. Top with the second layer and repeat with the remaining jelly, some of the cream and one-third of the cherries. Top with the remaining layer and spread the sides and top of the cake with the remaining cream. Decorate with the remaining cherries and drizzle with the melted chocolate.Refrigerate until ready to serve.

Answer 3

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 4

The Truly Most Fantastic Chocolate Brownies

Original recipe yield:
1 - 9x9 inch pan
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min

INGREDIENTS

* 5 (1 ounce) squares unsweetened chocolate
* 2/3 cup butter
* 4 teaspoons hot water
* 2 teaspoons instant coffee granules
* 3 egg yolks
* 3 egg
* 1 cup white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 2 tablespoons unsweetened cocoa powder
* 1/2 cup walnuts, toasted and chopped
* 3 (1 ounce) squares unsweetened chocolate, chopped
* 1/3 cup sour milk
* 1 tablespoon white sugar
* 1 teaspoon rum (optional)
* 1 cup walnuts, toasted and chopped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan.
2. In a double boiler, or in the microwave, melt 5 squares of unsweetened chocolate with 2/3 cup butter. Combine hot water and instant coffee, stir into the melted chocolate. Set aside to cool.
3. In a medium bowl, beat in eggs, egg yolks, and 1 cup sugar until smooth. Stir in vanilla. Sift together flour, baking powder, and cocoa; mix into the egg mixture. Next, mix in the cooled chocolate mixture. Stir in 1/2 cup walnuts. Spread the batter into the prepared pan.
4. Bake for 30 to 35 minutes in the preheated oven. Cool completely before frosting.
5. To make the frosting, melt the remaining 3 squares of unsweetened chocolate in a double boiler. Stir in sour milk, and 1 tablespoon sugar; stir until smooth. Remove from heat, and stir in the rum. Spread over the cooled brownies, and sprinkle with remaining walnuts. Allow the frosting to set before cutting into bars.

Answer 5

Go here and pick one: http://southernfood.about.com/od/brownies/Chocolate_Brownie_Recipes.htm

Answer 6

go to