Brownies ??

Question

i wanna make chocolate brownies, can anyone tell me how?

Answer 1

Hi !!
HAPPY EASTER!!!
Here is one of the recipes I use...

Swirled Turtle Brownies

Estimated Times:
Preparation - 15 min | Cooking - 25 min | Cooling Time - 30 min cooling | Yields - 20 brownies

Ingredients:

1 1/3 cups all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
2 teaspoons vanilla extract
2 large eggs
1 2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels, divided
1 cup chopped pecans, divided
Caramel sauce or ice cream topping
Vanilla ice cream (optional)

Directions:
PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup morsels and 1/2 cup nuts. Spread into prepared baking pan. Sprinkle remaining morsels and remaining nuts over top.

BAKE for 25 to 30 minutes or until wooden pick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. Drizzle with caramel sauce before or after cutting into squares. Serve with ice cream.

----AND, IF YOU LIKE CHOCOLATE & CINNAMON...

CINNAMON BROWNIES

Yield: 3 Dozen

3/4 c Baking cocoa
1/2 ts Baking soda
2/3 c Butter or margarine; melted-Divided
1/2 c Boiling water
2 c Sugar
2 Eggs; beaten
1 ts Vanilla extract
1 1/3 c Flour
1 1/2 ts To 2 tsp ground cinnamon
1/4 ts Salt
6 oz Semisweet chocolate chips
(1 cup)

Frosting:

6 tb Butter or margarine; soften
1/2 c Baking cocoa
2 2/3 c Confectioners' sugar
1 ts To 1-1/2 tsp ground cinnamon
1/3 c Evaporated milk
1 ts Vanilla extract

In a mixing bowl, combine cocoa and baking soda; blend in 1/3 cup melted
butter. Add boiling water, stirring until thickened. Stir in sugar, eggs,
vanilla and remaining butter. Add flour, cinnamon and salt. Fold in
chocolate chips. Pour into a greased 13" x 9" x 2" baking pan. Bake at 350
degrees for 40 minutes or until brownies test done. Cool. For frosting,
cream butter in a mixing bowl. Combine cocoa, sugar and cinnamon; add
alternately with the milk. Beat to a spreading consistency; add vanilla.
Add more milk if necessary. Spread over the brownies.

Answer 2

Easy Rich Brownies
12 brownies 30 min 5 min prep

1/2 cup butter, melted
1 cup white sugar
2 eggs
1/2 cup self-rising flour
1/3 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour an 8x8 or 9x9 inch baking pan.
In a medium bowl, beat together the butter and sugar. Add eggs, and mix well.
Combine the flour, cocoa and salt; stir into the sugar mixture.
Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until edges are firm.
Cool before cutting into squares.

Answer 3

Chocolate Brownies with Sour cream frosting

125g butter
185g dark chocolate , chopped
1 cup (220g) caster sugar
2 teaspoons vanilla essence
2 eggs, beaten lightly
1 cup (150g plain/ all purpose flour)
1/2 cup chopped pecans

Sour Cream Frosting
100g dark chocolate, chopped
1/4 cup (60ml) sour cream


Grease a deep 19cm square cake pan, line base and two sides with baking paper, extending paper 2cm above the edge of pan.
Melt butter and chocolate in a medium heatproof bowl over a pan of simmering water. Stir in the sugar and essence, then eggs, flour and nuts. Pour mixture into prepared pan; bake in a moderate oven (180 degrees C/350 F) for 30 mins or until just firm.
Cool in pan. Turn brownie out; top with Sour cream frosting. Cover and refrigerate brownie before cutting.
Sour Cream Frosting: Melt chocolate in a small heatproof bowl over simmering water, stir in sour cream; stir until mixture is smooth and glossy.

Answer 4

Grasshopper Brownies recipe
Submitted to Recipe Goldmine by ltlgranny (Linda)

1 box chewy fudge brownie mix
1 container prepared cream cheese frosting
Green food coloring
1 cup (6 ounce package) semi-sweet chocolate chips
1/4 cup (1/2 stick) butter
Andes mints (or grass hoppers, if you prefer)

Prepare fudge brownie mix as directed on package. Let cool completely.
Cut brownies. Mix about 5 drops of green food coloring into frosting; frost individual brownies. Melt chocolate chips and butter together. Drizzle over frosted brownies; put an Andes candy on top of each brownie. Refrigerate until cool.
And a few more options (but there are many out there!):

Ho-Ho Brownies recipe
1 cup water
1 cup (2 sticks) margarine
1/4 cup cocoa
2 cups granulated sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup buttermilk or milk soured with lemon juice

Boil water, cocoa and margarine until slightly thick. Mix sugar, eggs, flour, baking soda, vanilla extract and salt with buttermilk or milk soured with lemon juice. Add to cocoa mixture. Bake in jellyroll pan at 350 degrees F for 20 minutes. Cool.

White Layer
2 cups confectioners sugar
1/2 cup milk
1 dash salt
1/2 cup Crisco
1 tablespoon water
1 or 2 teaspoons vanilla extract
1 1/2 cups confectioners sugar

Beat first six ingredients together for at least 5 minutes until light and fluffy. Add the 1 1/2 cups confectioners sugar or more and beat well. Spread on cooled brownie layer and refrigerate.

Frosting
1 cup granulated sugar
6 tablespoons margarine
6 tablespoons milk
3/4 cup chocolate chips
Chopped nutmeats (optional)

Boil sugar, margarine and milk for 1 1/2 minutes. Add chocolate chips. Beat while cooling in ice water. Spread onto brownies and put nuts on top.
Quadruple Chocolate Brownies
MAKE-AHEAD
STAFF FAVORITE
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
MAKES 4 DOZEN 2-INCH BROWNIES
Inspired by aromatic spices like sesame and pink peppercorn, and herbs like tarragon. -
ingredients:
1 1/4 pounds (5 sticks) unsalted butter, softened
1 pound unsweetened chocolate, chopped
5 1/2 cups sugar
16 large eggs
2 tablespoons pure vanilla extract
1 1/2 teaspoons kosher salt
3 3/4 cups all-purpose flour
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
1/2 pound white chocolate, chopped into 1/2-inch pieces
1/2 pound milk chocolate, chopped into 1/2-inch pieces


directions
Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment paper. In a large saucepan, melt the butter with the unsweetened chocolate over low heat, stirring frequently, until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated. Stir in 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.
Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter. Using a table knife, make swirls in the batter for a marbled effect. Bake the brownies for about 35 minutes, rotating the pans halfway through, until the tops are shiny and the brownies are set.
Transfer the brownies to a wire rack to cool completely before cutting into squares.


Junior MInt Brownies recipe
1 (5.5 ounce) box Junior Mints
1 1/2 cups melted butter or margarine
3 cups granulated sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt

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

In a large bowl, stir together butter, sugar and vanilla extract. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt. Blend well.

Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange Junior Mints in a single layer over the batter. Spread the 2 cups reserved batter over Junior Mints. Bake for 50 to 55 minutes or until brownies begin to pull away from sides of the pan. Cool completely in pan on wire rack. Cut into squares.