can you give the best fudge brownie recipe?

Question

i'm starting to bake andsell goodies,haven't had the best fudge brownies,hope you could help!thanks!!

Answer 1

Chocolate brownies with butter and walnuts.
INGREDIENTS:
1 cup butter or margarine, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
4 squares unsweetened chocolate
1 cup sifted all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
PREPARATION:
Cream 1/2 cup butter with sugar. Add eggs; beat until light and fluffy. Add vanilla. Melt remaining 1/2 cup butter with chocolate; cool and beat into creamed mixture. Stir in flour, salt, and nuts; blend well. Pour batter into greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes. Cool in pan.


No Bake Peanut-Chocolate Brownies:
INGREDIENTS:
4 cups graham cracker crumbs
1 cup peanuts, chopped
1/2 cup confectioners' sugar
1/4 cup peanut butter
2 cups semisweet chocolate chips
1 cup evaporated milk
1 teaspoon vanilla extract
PREPARATION:
Combine first 4 ingredients with a pastry blender. In a small saucepan, melt the chocolate chips with milk over low heat, stirring constantly until smooth. Remove from heat; add vanilla. Remove 1/2 cup and set aside.Pour remaining chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-inch square baking pan. Frost with the reserved chocolate mixture. Chill for about 1 hour.
Makes about 2 dozen.

Answer 2

TRIPLE CHOCOLATE FUDGE BROWNIE MIX

This brownie mix is the perfect gift for REAL chocolate lovers on your holiday list.

INGREDIENTS:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa
1 1/4 cups sugar
1/2 cup real semi-sweet chocolate chips
1/3 cup white baking chips
1/2 cup chopped walnuts
1/2 cup butter, melted
3 eggs, slightly beaten
2 teaspoons powdered sugar, if desired

Combine flour, baking powder and salt in small bowl. Spoon flour mixture into 1-quart decorative jar. Layer with cocoa, sugar, chocolate chips, white baking chips and walnuts. Place lid on jar. Include the following directions with jar of brownie mix.

Baking Directions: Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Combine 1/2 cup melted butter and 3 slightly beaten eggs in medium bowl. Add brownie mix from jar. Stir just until moistened. Spread batter evenly into prepared pan. Bake for 30 to 40 minutes or until brownies begin to pull away from sides of pan. (do not underbake). Cool completely. Sift 2 teaspoons powdered sugar over top of cooled brownies, if desired.

This is a great recipe you can make ahead and use when you need it or give as a gift.

Hope you enjoy. I did!

Answer 3

INGREDIENTS:
2 squares unsweetened chocolate
1/2 cup (1 stick) butter
2 eggs
1 cup sugar
1/2 teaspoon vanilla
1/2 cup sifted all purpose flour
1/8 teaspoon salt
1 cup chopped nuts

PREPARATION:
Directions for brownies
In a small saucepan over low heat, melt chocolate and butter. In a large mixing bowl, beat eggs until light and foamy. Add sugar gradually, beating until fluffy and thick. Stir n vanilla and cooled chocolate mixture. Stir in flour, salt and chopped nuts. Spread batter for brownies in a greased and floured 8-inch square baking pan. Bake brownies at 350° for about 25 to 30 minutes, or until firm. Cool brownies in pan on rack.

Answer 4

60g unsalted butter
100g cooking chocolate broken into pieces
2 eggs
150g caster sugar
1/2tsp vanilla essence
70g plain flour
60g walnuts,coarsely chopped
icing sugar,for sifting
PREPARATION
1. Melt the butter and the chocolate together over low heat,then set aside to cool.
2.Beat the eggs until they are pale and fluffy.Add the sugar,beating until the mixture is thick and creamy.Add cooled chocolate and vanilla and stir until well combined. Sift flour over the walnuts and fold them into the mixture.Pour into a 20cm square non stick pan.
3.Bake in a 170degrees oven for 20-25 minutes,or until crisp on top and still a little soft in the centre (it will firm up on cooling) Let it cool in the pan, then cut into small or large squares and sift icing sugar over the top.

Answer 5

1 1/4 cups butter or margarine, softened
4 cups of sugar
8 eggs
2 cups all-purpose flour
1 1/4 cups cocoa
1 teaspoon of salt
2 teaspoons of vanilla extract
2 cups of chopped walnuts


Icing:
1/2 cup of butter(must be butter)
1 /12 cups of unsweetened chocolate squares
3 cups of powdered sugar
5 tablespoons of milk
1 teaspoon of vanilla extract


1. in a mixing bowl,cream butter and sugar.
2. ad eggs ; mixing well.
3.combine flour cocoa,and salt; add to creamed mixture and mix well.
4.stir in vanilla and walnuts.
5.spread into a greased 15 by 10 inch baking pan.
6.bake at 325 degrees for 40-45 minutes or until tests done.
7.cool for 10 minutes.
Icing

8.meanwhile, for icing, melt butter and chocolate.
9.place in a mixing bowl.
10.add half the powdered sugar , mix well.
11.add milk,, vanilla, and remaining sugar and beat until smooth.
12. spread immediately over warm brownies.

Answer 6

I can direct you to a website that has an extraordinary recipe for brownies, and one batch makes double what a regular recipe would. www.barefootcontessa.com

Look for the recipe for Outrageous Brownies

Answer 7

Raspberry Cheesecake Brownies

For brownie batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoons salt
3/4 cup all-purpose flour


For cheesecake topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

1 1/2 cups raspberries
1 tablespoon sugar

Confectioners' sugar, for sprinkling onto brownies (if desired)


Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners' sugar.
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Decadent Brownies

4 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
Frosting:
4 ounces (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar, sifted
4 cups mini marshmallows


Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

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Triple Chocolate Brownies

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.


Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Answer 8

you make them with creme de menthe. use 3 layers its great.

Answer 9

hmmmmmmmmmmmmmm