Have you a Chocolate Brownie Recipe Please?!
ThanksWww@FoodAQ@Com
Answers:
Ingredients
3/4 cup cocoa powder
3/4 cup shortening
2 1/4 cups sugar
4 large egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnut or chopped pecan
Directions
1 Preheat oven to 350 degrees!.
2 Grease a 9x13" pan!.
3Melt shortening in a large saucepan over low heat, then stir in cocoa!.
4Remove from heat!.
5Mix in sugar and vanilla then mix in eggs one at a time!.
6Stir in remaining ingredients then stir in nuts!.
7Bake for 30 minutes!.
8Cool completely, before cutting into 2x2" squares!.
9 Line pan with buttered alumunin foil or parchment paper!.
?Www@FoodAQ@Com
3/4 cup cocoa powder
3/4 cup shortening
2 1/4 cups sugar
4 large egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnut or chopped pecan
Directions
1 Preheat oven to 350 degrees!.
2 Grease a 9x13" pan!.
3Melt shortening in a large saucepan over low heat, then stir in cocoa!.
4Remove from heat!.
5Mix in sugar and vanilla then mix in eggs one at a time!.
6Stir in remaining ingredients then stir in nuts!.
7Bake for 30 minutes!.
8Cool completely, before cutting into 2x2" squares!.
9 Line pan with buttered alumunin foil or parchment paper!.
?Www@FoodAQ@Com
Yes, here you go !.!.!.!.!.!.!. = )
Triple Chocolate Brownies
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
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 9x12 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!.
You may also frost the top with your favorite chocolate fudge frosting too !.!.!.!.!.!. = )Www@FoodAQ@Com
Triple Chocolate Brownies
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
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 9x12 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!.
You may also frost the top with your favorite chocolate fudge frosting too !.!.!.!.!.!. = )Www@FoodAQ@Com
Best-Ever Brownies
http://www!.dianasdesserts!.com/index!.cfm/!.!.!.
Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C)!.
Sift the flour and salt together and set aside!.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch!. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water!.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla!. Pour the mixture in a large bowl!.
Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and whisk by hand just to combine!. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don't set from the heat!. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes!. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture!. When the eggs are almost completely incorporated, gently fold in dry ingredients!.
Pour and scrape the batter into an unbuttered 9-inch square pan!. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry!. Cut into the center at about the 23-minute mark to see how the brownies are progressing They'll be perfect if they're just barely set and still pretty gooey!. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try!. Cool the brownies in the pan on a rack!. Cut into 1 1/2 by 3-inch bars to serve!.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month!. Thaw, still wrapped, at room temperature!. These never freeze solid, so you might want to think about using them as a mix-in for ice cream!.
Makes 18 brownies!.Www@FoodAQ@Com
http://www!.dianasdesserts!.com/index!.cfm/!.!.!.
Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C)!.
Sift the flour and salt together and set aside!.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch!. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water!.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla!. Pour the mixture in a large bowl!.
Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and whisk by hand just to combine!. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don't set from the heat!. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes!. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture!. When the eggs are almost completely incorporated, gently fold in dry ingredients!.
Pour and scrape the batter into an unbuttered 9-inch square pan!. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry!. Cut into the center at about the 23-minute mark to see how the brownies are progressing They'll be perfect if they're just barely set and still pretty gooey!. They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try!. Cool the brownies in the pan on a rack!. Cut into 1 1/2 by 3-inch bars to serve!.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month!. Thaw, still wrapped, at room temperature!. These never freeze solid, so you might want to think about using them as a mix-in for ice cream!.
Makes 18 brownies!.Www@FoodAQ@Com
you are gonna laugh!. but i made this recipe since i was little!.!. (of course i make much more sofisticated now a days) but in a pinch!.!. here is a easy peasy recipe
BROWNIES FROM A CAKE MIX
1 devil's food cake mix (or any choco cake mix)
1/4 c!. water
1 egg
Combine all ingredients!. Dough will be stiff!. Spread in 9 x 9 inch pan!. Bake at 350 degrees for 20-25 minutes!. DO NOT overbake!.Www@FoodAQ@Com
BROWNIES FROM A CAKE MIX
1 devil's food cake mix (or any choco cake mix)
1/4 c!. water
1 egg
Combine all ingredients!. Dough will be stiff!. Spread in 9 x 9 inch pan!. Bake at 350 degrees for 20-25 minutes!. DO NOT overbake!.Www@FoodAQ@Com
makethe basic brownie recipe and then add some white chocolate chunks yumm :PWww@FoodAQ@Com