How do you make brownies from scratch?

Answer 1

Almond Brownies
2 tablespoons butter, softened
1 cup sugar
1/2 cup unsweetened applesauce
1 egg
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 cup sliced almonds

Directions

Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with
nonstick cooking spray.

In a medium bowl, using an electric beater on medium speed, beat the butter,
sugar, applesauce, egg, and vanilla. Slowly beat in the cocoa and flour. Pour
the batter into the baking dish and top with the almonds.

Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center
comes out clean. Cool completely before cutting.


Fudgey Brownies
* 1 1/4 cups (300 ml) all purpose flour
* 3/4 cup (175 ml) each butter of margarine and cocoa powder
* 1/2 teaspoon (2 ml) salt
* cooking spray
* 2 teaspoons (10 ml) vanilla extract
* fudgey icing: 2 tbsp (30ml) butter or margarine; 1/4 cup (50ml) cocoa powder; 1/2 tsp (2ml) vanilla extract; 2 cups (500ml) sifted icing sugar; 1/4 cup (500 ml) milk
* 1 cup (250 ml) chopped walnuts
* 1 cup (250 ml) each packed brown sugar and sugar
* 4 eggs
* 1 teaspoon (5 ml) baking powder
- Blend together flour, baking powder and salt, set aside. Melt butter over low heat in a large saucepan. Remove from heat. Stir in cocoa. Beat in brown sugar, sugar, eggs and vanilla.Stir in dry ingredients and walnuts. Spray a 9-inch square pan (23 cm) with cooking spray. Spread batter in pan. Bake in a 350 F (180 C) oven for 40 minutes. Do not over bake. Cool Completely. Spread fudgey icing over top.


Fudgey Icing:
- Melt butter over low heat in a medium saucepan. Remove from heat. Stir in cocoa and vanilla. Stir in icing sugar and milk until smooth and of spreading consistency. Cook for 2 minutes.

Brownies
2 cups chocolate chips
1/4 cup butter
2 cups bisquick baking mix
1 can sweetened condensed milk
1 egg, beaten
1 teaspoon vanilla

Preheat oven to 350 degrees.

In large saucepan, over low heat, melt 1 cup chips with butter; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips.

Turn into well-greased 13x9-inch pan. Bake 20 to 25 minutes or until brownies begiin to pull away from sides of pan. Cool. Garnish as desired. Cut into bars.

Double Rich Brownies

3 cups carob chips /divided
8 tbs vegetable oil
2 eggs/or substitute
1/2 cup honey
1 tsp vanilla
3/4 cup whole wheat flour
3/4 tsp baking powder
1 cup nuts

Heat oil and 2 cups carob chips till melted. Blend eggs, honey, vanilla...
blend dry indgredients and stir in carob mix. Fold in nuts and 1 cup carob
chips. Bake at 350 for 30-40 min on well-greased cookie sheet.

Carob Frosting for Brownies

1/2 cup carob powder
8 Tbs honey
6 Tbs oil
2 tsp vanilla
2 Tbs soy milk
4 tbs soy powder

Heat honey, oil, soy milk, and powder. Add vanilla and pour over cake.

Answer 2

Peanut Butter Brownies
"Chewy, peanut buttery brownies!"

INGREDIENTS
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla extract
1 cup packed brown sugar
4 tablespoons butter, softened
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup salted peanuts, chopped

DIRECTIONS
Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.

Answer 3

These are the easiest and best brownies ever:

One Bowl Brownies

2 sticks margarine
¾ cup cocoa
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 cup chopped nuts (optional)

Microwave margarine in large bowl until melted. Stir in cocoa until smooth.

Stir sugar into chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13x9 inch pan.

Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan; cut into squares.

Makes about 24 brownies
Prep time: 10 minutes
Baking time: 30 to 35 minutes

Answer 4

1 cup granulated sugar
2/3 cup unsweetened cocoa powder
1/2 tsp. baking soda
1-1/3 cups all-purpose flour
1 cup packed brown sugar
1 cup semisweet chocolate pieces
1 cup chopped pecans or walnuts
2 eggs
1 cup melted butter

In 2-quart bowl mix ingredients in the following order: granulated sugar, cocoa powder, baking soda, flour, brown sugar, chocolate pieces, and pecans.

Preheat oven to 350 degrees F. Lightly grease 13x9x2-inch baking pan; set aside. In large bowl, combine eggs and melted butter. Add dry mix; stir until combined. Spread batter in prepared pan. Bake for 30 minutes. Cool in pan on wire rack. Cut into bars. Makes about 32 brownies.

Answer 5

Hi !!!
I have two recipes for you...

Buttermilk Brownies

4-1 oz. squares unsweetened chocolate
1 tsp. salt
1/2 cup butter
2 tsp. vanilla
4 eggs
1 1/4 cups all-purpose flour
2 cups sugar
1/2 cup walnuts or pecans
1/2 cup buttermilk
1/2 cup peanut butter chips or butterscotch chips, optional

Preheat oven to 350°. Spray bottom and sides of 9" X 13" pan with vegetable oil.
Over low heat, place chocolate squares and butter in pan, stirring frequently,
just until melted. Set aside to cool.

Place eggs in a medium bowl and beat until lemon-colored.
Slowly add sugar, mixing well.
Next, add the buttermilk, salt and vanilla.
Now add the chocolate mixture to the eggs mixture.
Finally, add flour little by little, stirring well after each addition.
Fold in nuts, pour into prepared pan, and add butterscotch chips on top.
Bake for about 40 minutes or until toothpick inserted in middle comes out clean.

-----AND THIS ONE, TOO...


Cinnamon Buttermilk Brownies

Makes 24 brownies

Prep: 30 minutes
Bake: 25 minutes

Brownie Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1-1/2 teaspoons vanilla
1/4 cup butter

Frosting:

3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2-1/4 cups sifted powdered sugar
1/2 teaspoon vanillla
3/4 cup coarsely chopped pecans

Directions
1. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium mixing bowl combine the flour, sugar, baking soda, cinnamon, and salt; set aside.
2. In a medium saucepan combine the 1 cup butter, water, and the 1/3 cup cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add the eggs, 1/2 cup buttermilk, and 1-1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan, spreading evenly.
3. Bake brownies in a 350 degree F oven about 25 minutes for the 15x10x1-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.

4. Meanwhile, in a medium saucepan combine the 1/4 cup butter, the 3 tablespoons unsweetened cocoa powder, and the 3 tablespoons buttermilk. Bring mixture to boiling. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in pecans.
5. Pour warm frosting over the warm brownies, spreading evenly. Cool on a wire rack. Cut into bars. Makes 24 brownies.

Answer 6

Go to Hersheys.com,they have a great recipe for brownies!

Answer 7

Strawberry Truffle Brownies

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup (1 stick) butter
1 tsp. MAXWELL HOUSE Instant Coffee
3/4 cup firmly packed light brown sugar
2 eggs
3/4 cup flour
1/2 tsp. CALUMET Baking Powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup strawberry jam
1/4 cup powdered sugar

PREHEAT oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan; grease foil. Place 10 of the chocolate squares, the butter and instant coffee in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add brown sugar and eggs; mix well. Stir in flour and baking powder. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.
PLACE remaining 2 chocolate squares in large microwaveable bowl. Microwave on HIGH 1 min.; stir until completely melted. Add cream cheese; beat with electric mixer on medium speed until well blended. Add jam and powdered sugar; beat on low speed until well blended. Spread over cooled brownie. Refrigerate at least 1 hour or until topping is set. Cut into 20 bars. Store leftover brownies in tightly covered container in refrigerator.

OR

Raspberry Mousse Brownies

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix box
1 bag (10 oz) raspberry-flavored or semisweet chocolate chips
1 1/4 cups whipping cream
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1 tablespoon whipping cream
Fresh raspberries, if desired

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened.
3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top.
4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set.
5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.