Can you supply me with a really good brownie recipe tonight?!


Question: Thank you.


Answers: Thank you.

A Plus Brownies
Ingredients:
1/2 cup Sugar
1/4 cup Butter
2 Eggs
1 teaspoon Vanilla
1/2 teaspoon Salt
12 ounces Semisweet chocolate chips, mini
2/3 cup Flour
9 ounces Cream cheese, softened
1/2 cup Sugar
2 tablespoons Butter, softened
2 Eggs
2 tablespoons Milk
1 tablespoon Flour
1/2 teaspoon Almond extract
Directions:
1. To make base: In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla and salt; mix well. In small microwave-proof bowl, melt 1 and 1/4 cups of the mini chocolate chips until smooth. Add melted chocolate and flour to first mixture. Pour into well greased 9 x 9 inch square pan. Set aside.
2. To make topping: In a small bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining 3/4 cup of mini chocolate chips. Pour over brownie base.
3. Bake in 350 degree oven for 40 to 45 minutes. Cool completely and cut into small pieces these are very rich, and taste best if chilled. Store in refrigerator. Makes 16 to 24 brownies.

nfd?

Gooey Chewy Chocolate Brownies

INGREDIENTS

A little oil, for preparing the pan
2 1/8 cups (1 1/4 pounds) semisweet chocolate, broken into pieces
1 cup unsalted butter, diced (2 sticks)
3 tablespoons fresh, strong coffee
3/4 cup soft brown sugar
3 eggs, beaten
3/4 cup unbleached all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup raisins, or half raisins and half walnuts
1 teaspoon pure vanilla extract

1. Preheat oven to 375F.

2. Lightly oil an 8 x 11-inch baking pan.

3. Melt chocolate and butter in a heatproof bowl over a saucepan of gently boiling water.

4. While the coffee is hot, add sugar to it, making sure it dissolves. When cool, beat in the eggs.

5. Combine the remaining ingredients together in a bowl. Add melted chocolate to the egg mixture and combine well. Fold into the dry ingredients.

6. Pour batter into prepared pan and bake in preheated oven for about 45 minutes, or until just firm to the touch.

7. Cut into squares and serve warm or room-temperature.

HELPFUL HINTS: If you use dark chocolate with 70% cocoa solids, these brownies will truly knock your socks off!

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Special equipment: An 8-inch square baking pan

PreparationPosition a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Lot's of great reviews on this brownie recipe ~ "Whatever Floats Your Boat Brownie"

Go buy a Betty Crocker mix. Not another brand, they're not as good!





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