I need a reciepe for homemade brownies from scratch?!
Cupcakes
6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips (about 8 ounces)
3 ounces unsweetened chocolate, chopped
1/2 cup (packed) golden brown sugar
1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup walnuts, toasted, chopped
1/4 teaspoon salt
Frosting
1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
4 teaspoons (about) whipping cream (optional)
Chocolate shavings or chocolate sprinkles
Preparation
For cupcakes:
Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
For frosting:
Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
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chocolate chip brownies
1 19.8-ounce package fudge brownie mix
1/2 cup vegetable oil
2 large eggs
1/4 cup coffee liqueur
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1 cup chopped pecans
Preparation
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Place brownie mix in bowl. Add oil, eggs and liqueur; whisk until blended. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake until slightly puffed and tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool brownies in pan on rack.
Answers: brownie cupcakes with peanut butter frosting
Cupcakes
6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips (about 8 ounces)
3 ounces unsweetened chocolate, chopped
1/2 cup (packed) golden brown sugar
1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup walnuts, toasted, chopped
1/4 teaspoon salt
Frosting
1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
4 teaspoons (about) whipping cream (optional)
Chocolate shavings or chocolate sprinkles
Preparation
For cupcakes:
Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
For frosting:
Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
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chocolate chip brownies
1 19.8-ounce package fudge brownie mix
1/2 cup vegetable oil
2 large eggs
1/4 cup coffee liqueur
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1 cup chopped pecans
Preparation
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Place brownie mix in bowl. Add oil, eggs and liqueur; whisk until blended. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake until slightly puffed and tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool brownies in pan on rack.
These are the best brownies, bar non (no pun intended). I make them all the time and love them.
1 1/3 cups all purpose flour
1 tsp. bkg. pwdr.
1/2 tsp salt
1 cup butter
1 cup cocoa (it's a Fry's recipe but doesn't matter)
2 cups sugar
4 eggs
1 1/2 tsp. vanilla
1 cup chopped nuts
Stir together flour, pwdr. and salt in small bowl. Melt butter in a large saucepan. Remove from heat and stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingred. and nuts. Pour batter into greased 9x13 pan. 350 for 30 min.. I think I'll go make some right now!
These are my favorite brownies by Nigella Lawson. They are also Perfect for the winter time. I love the theme they give with snow flakes (white chocolate) and the candles on each brownie when you serve it makes it extra special!
Enjoy!
SNOW FLECKED BROWNIES
13 ounces unsalted butter
13 ounces best-quality dark chocolate
6 eggs
12 ounces sugar
1 tablespoon real vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon fine salt
9 ounces white chocolate chips, or good white chocolate, chopped
Approximately 2 teaspoons powdered sugar, for dusting
Special Equipment: 20 birthday candles, optional
Preheat the oven to 350 degrees F.
Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring glass, beat the eggs together with the 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. Beat just to combine and then scrape into the prepared pan. 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 powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene.