Any good brownie recipies?!


Question: 1 cup butter, plus more for greasing dish
4 squares unsweetened baking chocolate, chopped
2 cups sugar
1 cup all-purpose flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped peppermint bark, recipe follows

Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.

In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla and stir to blend. Stir in the peppermint bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick. It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.

Transfer to a cooling rack and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.) Cut the brownies into 2 1/2-inch squares and serve at room temperature.

Peppermint Bark:
12 ounces good quality white chocolate, chopped
24 hard peppermint candies

Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the chocolate.

Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to combine.

Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.

When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts. Serve at room temperature.

This is best refrigerated if kept for any length of time.

(from Emeril Lagasse. http://www.foodnetwork.com/food/recipes/...


This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

From Ina Garten
http://www.foodnetwork.com/food/recipes/...


Hope those helped.


Answers: 1 cup butter, plus more for greasing dish
4 squares unsweetened baking chocolate, chopped
2 cups sugar
1 cup all-purpose flour
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup chopped peppermint bark, recipe follows

Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.

In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla and stir to blend. Stir in the peppermint bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick. It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.

Transfer to a cooling rack and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.) Cut the brownies into 2 1/2-inch squares and serve at room temperature.

Peppermint Bark:
12 ounces good quality white chocolate, chopped
24 hard peppermint candies

Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the chocolate.

Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to combine.

Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.

When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts. Serve at room temperature.

This is best refrigerated if kept for any length of time.

(from Emeril Lagasse. http://www.foodnetwork.com/food/recipes/...


This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

From Ina Garten
http://www.foodnetwork.com/food/recipes/...


Hope those helped.

the one on Fry' s cocoa tin is very good
1cup of butter,melt,add 1 cup of cocoa,2 cups of sugar,4 eggs ,and 2 teaspoons of vanilla,stir.
separately,mix together 1 and 1/3 cups of flour, 1 cup of chopped nuts,1tsp baking powder,and 1/2 tsp. of salt,combine well,then mix into liquid.350 f. for 35 minutes or so.

The one given to you by Serenity for Ina Garten's Brownies is the best I could recommend too!! She's the chick on Foodnetwork's Barefoot Contessa. She's kinda boring for me, but I caught her show one day when she made these, and Oh My!!! they looked wonderful!
I haven't had the pleasure of making them yet, because it is such a large recipe, but I look forward to it!!





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