Who has the best chocolate brownie recipe?!
These rich and chewy brownies will satisfy any sweet tooth or chocolate craving. Nothing beats home-made chocolate brownies, baked from scratch.
INGREDIENTS:
2 oz unsweetened chocolate, chopped
2 oz semisweet chocolate, chopped
2/3 cup butter
1 cup white sugar
3/4 c brown sugar, packed
3 eggs
1 1/2 cups flour
1/2 tsp salt
2 tsp vanilla
1 1/2 cups chopped walnuts
PREPARATION:
Preheat oven to 375F. Melt butter with chocolate in a large saucepan, over low heat. Remove from heat and stir in both sugars, eggs, flour, salt, vanilla and nuts. Spread batter into a greased 9x9x2 baking pan.
Bake uncovered for 35-40 minutes, or until they start to pull away from the edges of the pan. Cool for at least half an hour before slicing.
Makes 16 brownies
*Rich Chocolate Brownies
INGREDIENTS
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
3 tablespoons butter or margarine, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups confectioners' sugar
DIRECTIONS
In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack.
For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies.
*The Ultimate Brownie
The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I'm sure it will be one of your favorite brownie recipes too.
INGREDIENTS:
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.
Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.
** It's not required, but this is when it's very nice to own a stand mixer.
ENJOY :-)
Answers: *Dark Chocolate Brownies
These rich and chewy brownies will satisfy any sweet tooth or chocolate craving. Nothing beats home-made chocolate brownies, baked from scratch.
INGREDIENTS:
2 oz unsweetened chocolate, chopped
2 oz semisweet chocolate, chopped
2/3 cup butter
1 cup white sugar
3/4 c brown sugar, packed
3 eggs
1 1/2 cups flour
1/2 tsp salt
2 tsp vanilla
1 1/2 cups chopped walnuts
PREPARATION:
Preheat oven to 375F. Melt butter with chocolate in a large saucepan, over low heat. Remove from heat and stir in both sugars, eggs, flour, salt, vanilla and nuts. Spread batter into a greased 9x9x2 baking pan.
Bake uncovered for 35-40 minutes, or until they start to pull away from the edges of the pan. Cool for at least half an hour before slicing.
Makes 16 brownies
*Rich Chocolate Brownies
INGREDIENTS
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
3 tablespoons butter or margarine, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups confectioners' sugar
DIRECTIONS
In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack.
For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies.
*The Ultimate Brownie
The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I'm sure it will be one of your favorite brownie recipes too.
INGREDIENTS:
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.
Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.
** It's not required, but this is when it's very nice to own a stand mixer.
ENJOY :-)
oooohh i made sum yesterday
4 oz plain flower
2 oz drinking chocolate powder
2 eggs seperated
1/2 teaspoon of baking powder
1 0z of melted chock chips
2 tablespoons of milk
4 oz soft butter
whisk egg whites till stiff and put aside
cream butter and sugur the add egg yolks and whisk
sift in the flour, chocolate powder and baking powder and whisk in along with the milk
whisk in the melted chocolate
fold in the egg whites gently and some chocloate chips not melted
put in to a lined greased baking tray and back at 180- -190 degrees for 20 -25 mins
take out and cool
chocolate grenash toping
melt chock with some cream ( not to much) when melted cool slightly then drizzle over the browniw and put in fridge to set
when set cut brownie in to squares
yum
I really like the recipe on the back of the Ghirardelli Sweet Ground Chocolate and Cocoa can.
This is the recipe on the back of the Baker's Chocolate unsweetened chocolate box...it's my absolute favorite recipe for brownies..dense, dark, chewy... and simple..what's not to love?
***Baker's One Bowl Brownies***
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.
here are some sites that teaches you. i learnt cooking from these sites too and it's works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca
Nigella lawson's Triple Chocolate Brownies
http://youtube.com/watch?v=PpbLXicvK0k&f...
http://www.foodnetwork.com/food/recipes/...
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine 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 buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
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 confectioners' sugar pushed with a teaspoon through a small sieve.
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.rachelraymag.com/recipes
http://www.kuali.com
http://www.joyofbaking.com
http://www.mrbreakfast.com
http://www.marthastewart.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.bettycrocker.com
http://www.lifestylefood.com.au/home
if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.
homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food