Ultimate American Chocolate Brownie Recipe! :-)?

Question

I've just finished making my 3rd batch of the week and still can't get the gorgeous melt in the mouth brownie that I've only ever had in the states!!! Please help....i'm trying to get a really moist chewy centre...many thanks in advance to all willing to share treasured recipes!

Answer 1

Chocolate Amaretto Brownies:

12 servings

1 cup shortening
4 ounces unsweetened chocolate squares
2 cups sugar
4 eggs, beaten
2 tablespoons Amaretto
1 1/2 cups flour
1/2 teaspoon salt
1 recipe amaretto frosting
1 1/2 tablespoons almonds, sliced
1/4 cup butter or margarine
2 tablespoons half-and-half
1 ounce unsweetened chocolate squares
1 dash salt
2 1/2 cups powdered sugar, sifted
2 tablespoons Amaretto

1. Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares.
2. Combine shortening and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined.
3. Remove from heat and ol.
4. Stir in eggs and amaretto.
5. Combine flour and salt; add to creamed xture, stirring well.
6. Pour batter into a lightly greased 13 x 9 x 2" king pan.
7. Bake at 400 for 20 minutes; cool.
8. Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy).
9. Cut into squares.
10. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares.
11. Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted.
12. Stir in half and half.
13. Add wdered sugar, salt Amaretto, stirring until smooth.
14. Yield: Enough frosting for 2 dozen brownies.

Answer 2

1 1/2 pounds (680 grams) semisweet or bittersweet chocolate, chopped
1/2 lb (226 grams) unsalted butter, cut into pieces
6 large eggs
1 lb (400 grams) granulated white sugar
1 tablespoon pure vanilla extract
1/2 lb (210 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with a nonstick cooking spray) a 9 x 13 inch (23 x 33 cm) pan. Then line the pan with parchment paper.
Melt the chocolate and butter in the top half of a double boiler over simmering water. Set aside. (Can also use a stainless steel bowl over a saucepan with simmering water.)
Meanwhile, in a large bowl whisk (can use a hand mixer) together the eggs and sugar. Fold in the melted chocolate mixture and vanilla extract.
Whisk together the flour, baking powder, and salt and then fold into the chocolate and sugar mixture until well combined.
Pour into the prepared pan and bake for about 45 - 55 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. Store leftovers in the refrigerator. These freeze very well.
Makes 24 - 2 inch (5 cm) brownies.

Answer 3

i use store bought mixes, add a dash extra of water and oil and cook at 25 degrees lower than the recomended temp. my always come out soft and chewy.

Answer 4

try ur favourite recipie so far but put a small piece of chocolate in the middle of each one if possible it works with muffins!

Answer 5

as tehy say only in america lol
u know it's the american air that makes them so good