How do i make brownies?!
i really like brownies!. how can i make them!?
what do i need!?
thanksWww@FoodAQ@Com
what do i need!?
thanksWww@FoodAQ@Com
Answers:
I have tried these recipes!.!.!. they r just great and easy!.!. i got these from Marthastewart 's web site!.!.!.!.try them!.!. coz i love brownie too!.!.!.!.!. i hope u will like them!.!.!.!.these r really easy!.!.!.!.
Browni
? 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
? 1 cup all-purpose flour, spooned and leveled
? 1/4 cup unsweetened cocoa powder
? 1/2 teaspoon baking powder
? 1/2 teaspoon salt
? 1 cup coarsely chopped nuts
? 8 ounces semisweet or bittersweet chocolate, chopped
? 1 1/4 cups sugar
? 3 large eggs
Directions
1!. Preheat oven to 350 degrees!. Brush a 9-inch square baking pan with butter!. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides!. Butter paper, and set pan aside!. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside!.
2!. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water!. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan!. Add sugar; mix to combine!. Add eggs, and mix to combine!. Add flour mixture; mix just until moistened (do not overmix)!. Add nuts!. Transfer batter to prepared pan; smooth top!.
3!. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes!. Cool in pan for 30 minutes!. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper)!. On a cutting board, using a dampened serrated knife, cut into 16 squares!. Store in an airtight container at room temperature, up to 2 days!.
Super Fudgy Brownie Easier
? 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
? 1 cup all-purpose flour (spooned and leveled)
? 1/4 cup unsweetened cocoa powder
? 1/2 teaspoon baking powder
? 1/2 teaspoon salt
? 8 ounces semisweet or bittersweet chocolate, chopped
? 1 1/4 cups sugar
? 3 large eggs
Preheat oven to 350 degrees!. Brush a 9-inch square baking pan with butter!. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides!. Butter paper, and set pan aside!. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside
Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water!. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan!. Add sugar; mix to combine!. Add eggs, and mix to combine!. Add flour mixture; mix just until moistened (do not overmix)!. Transfer batter to prepared pan; smooth top!.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes!. Cool in pan for 30 minutes!. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper)!. On a cutting board, using a dampened serrated knife, cut into 16 squares!. Store in an airtight container at room temperature, up to 2 days!.Www@FoodAQ@Com
Browni
? 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
? 1 cup all-purpose flour, spooned and leveled
? 1/4 cup unsweetened cocoa powder
? 1/2 teaspoon baking powder
? 1/2 teaspoon salt
? 1 cup coarsely chopped nuts
? 8 ounces semisweet or bittersweet chocolate, chopped
? 1 1/4 cups sugar
? 3 large eggs
Directions
1!. Preheat oven to 350 degrees!. Brush a 9-inch square baking pan with butter!. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides!. Butter paper, and set pan aside!. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside!.
2!. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water!. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan!. Add sugar; mix to combine!. Add eggs, and mix to combine!. Add flour mixture; mix just until moistened (do not overmix)!. Add nuts!. Transfer batter to prepared pan; smooth top!.
3!. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes!. Cool in pan for 30 minutes!. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper)!. On a cutting board, using a dampened serrated knife, cut into 16 squares!. Store in an airtight container at room temperature, up to 2 days!.
Super Fudgy Brownie Easier
? 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
? 1 cup all-purpose flour (spooned and leveled)
? 1/4 cup unsweetened cocoa powder
? 1/2 teaspoon baking powder
? 1/2 teaspoon salt
? 8 ounces semisweet or bittersweet chocolate, chopped
? 1 1/4 cups sugar
? 3 large eggs
Preheat oven to 350 degrees!. Brush a 9-inch square baking pan with butter!. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides!. Butter paper, and set pan aside!. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside
Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water!. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan!. Add sugar; mix to combine!. Add eggs, and mix to combine!. Add flour mixture; mix just until moistened (do not overmix)!. Transfer batter to prepared pan; smooth top!.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes!. Cool in pan for 30 minutes!. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper)!. On a cutting board, using a dampened serrated knife, cut into 16 squares!. Store in an airtight container at room temperature, up to 2 days!.Www@FoodAQ@Com
This recipe calls for:
6 Tablespoons Unsweetened Cocoa
1/4 Cup Butter
1 Cup Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
1/3 Cup Flour
2 Eggs
1 Cup Toasted Pecans (if you need to know how to roast pecans, here it is: How to Roast Pecans)
Brownie Equipment
Brownie Equipment
For this recipe you will need:
8x8 Baking Pan
Measuring Cups
Measuring Spoons
Spatula
Mixing Spoon
Crisco (Vegetable Fat)
Mixing Brownie Chocolate
First Step: Melting and Mixing
First, in a microwavable dish, melt the 1/4 cup of butter (make sure that the butter is completely melted, otherwise it will not mix in with the other ingredients, and you will have to start over)!. Then stir this into the 6 Tablespoons of Unsweetened Cocoa!.
Mixing Brownie Batter
Second Step: Mixing Brownie Batter
Now, combined with the butter and cocoa--mix in thoroughly:
I Cup Sugar
2 Eggs
1/2 Teaspoon Vanilla Extract
1/3 Cup Flour
1/4 Teaspoon Salt
Brownie Batter
Third Step: Brownie Batter
This is how your final batter should look!. If you would like to add pecans to your batter, do it now!.
Now, pre-heat oven to 325F degrees!.
Brownie Pan
Fourth Step: Flouring The Brownie Pan
You will need to flour the baking pan!. First, cover the glass dish with Crisco (vegetable fat) or butter!. Then, put a few tablespoons of flour or cocoa in the dish, and shake it until the sides and bottom are covered!. This will keep the brownies from sticking to the dish!.
Pouring Brownie Batter
Fifth Step: Pouring Brownie Batter
Pour the brownie batter into the dish!.
Brownies
Sixth Step: Cooking and Cooling Brownies
After your oven has preheated to 325F, put the brownies into the oven for 35-40 minutes!. Poke your brownies with a toothpick!. If the tooth pick comes out clean, your brownies are done! Now, take them out of the oven and let them cool until slightly warm!. You are ready to cut and serve!.Www@FoodAQ@Com
6 Tablespoons Unsweetened Cocoa
1/4 Cup Butter
1 Cup Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
1/3 Cup Flour
2 Eggs
1 Cup Toasted Pecans (if you need to know how to roast pecans, here it is: How to Roast Pecans)
Brownie Equipment
Brownie Equipment
For this recipe you will need:
8x8 Baking Pan
Measuring Cups
Measuring Spoons
Spatula
Mixing Spoon
Crisco (Vegetable Fat)
Mixing Brownie Chocolate
First Step: Melting and Mixing
First, in a microwavable dish, melt the 1/4 cup of butter (make sure that the butter is completely melted, otherwise it will not mix in with the other ingredients, and you will have to start over)!. Then stir this into the 6 Tablespoons of Unsweetened Cocoa!.
Mixing Brownie Batter
Second Step: Mixing Brownie Batter
Now, combined with the butter and cocoa--mix in thoroughly:
I Cup Sugar
2 Eggs
1/2 Teaspoon Vanilla Extract
1/3 Cup Flour
1/4 Teaspoon Salt
Brownie Batter
Third Step: Brownie Batter
This is how your final batter should look!. If you would like to add pecans to your batter, do it now!.
Now, pre-heat oven to 325F degrees!.
Brownie Pan
Fourth Step: Flouring The Brownie Pan
You will need to flour the baking pan!. First, cover the glass dish with Crisco (vegetable fat) or butter!. Then, put a few tablespoons of flour or cocoa in the dish, and shake it until the sides and bottom are covered!. This will keep the brownies from sticking to the dish!.
Pouring Brownie Batter
Fifth Step: Pouring Brownie Batter
Pour the brownie batter into the dish!.
Brownies
Sixth Step: Cooking and Cooling Brownies
After your oven has preheated to 325F, put the brownies into the oven for 35-40 minutes!. Poke your brownies with a toothpick!. If the tooth pick comes out clean, your brownies are done! Now, take them out of the oven and let them cool until slightly warm!. You are ready to cut and serve!.Www@FoodAQ@Com
This fudge brownie recipe makes a 9x13 inch pan, it is easy!. My son entered it in his faternity/sorority cook off, he made the first pan and had to go to work, so the other 2 batches were made by 'newbies' to the recipe!. It won 1st in dessert, 2nd overall!. remember to stir brownies, don't use a mixer, and don't overbake!
2 cups sugar
1 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp!. baking powder
1/2 tsp!. salt
2/3 cup vegetable oil
4 eggs, beaten
2 tsp!. vanilla
Preheat oven to 350 degrees F!. Grease 9"x13" baking pan!. In a mixing bowl combine the sugar, flour, cocoa, baking powder, and salt: whisk it thoroughly to mix them!. In a separate bowl, combine the oil, eggs and vanilla: mix well-a whisk is fine!. Stir the egg mixture into the cocoa mixture with a large spoon-I use wooden spoon until mixed!. Dump contents into baking pan and spread mixture to corners and sides!. Bake for 20-25 minutes!. If you want to jazz it up a bit, place peanutbutter cups evenly across the top, press down and then bake same amount of time!. Remove papers from the pb cups!. Enjoy!Www@FoodAQ@Com
2 cups sugar
1 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp!. baking powder
1/2 tsp!. salt
2/3 cup vegetable oil
4 eggs, beaten
2 tsp!. vanilla
Preheat oven to 350 degrees F!. Grease 9"x13" baking pan!. In a mixing bowl combine the sugar, flour, cocoa, baking powder, and salt: whisk it thoroughly to mix them!. In a separate bowl, combine the oil, eggs and vanilla: mix well-a whisk is fine!. Stir the egg mixture into the cocoa mixture with a large spoon-I use wooden spoon until mixed!. Dump contents into baking pan and spread mixture to corners and sides!. Bake for 20-25 minutes!. If you want to jazz it up a bit, place peanutbutter cups evenly across the top, press down and then bake same amount of time!. Remove papers from the pb cups!. Enjoy!Www@FoodAQ@Com
Try Katherine Hepburn Brownies! They are deliciously fudgey!. If you like cakey brownies then find another recipe like Dorie Greenspans brownies!.Www@FoodAQ@Com
check this site http://www!.myhomecooking!.net/brownies/br!.!.!.
:DWww@FoodAQ@Com
:DWww@FoodAQ@Com
Hershey's Best Brownies are amazing!
http://www!.hersheys!.com/recipes/recipes/!.!.!.
And! There are always recipes on the back of cocoa powder containers!.Www@FoodAQ@Com
http://www!.hersheys!.com/recipes/recipes/!.!.!.
And! There are always recipes on the back of cocoa powder containers!.Www@FoodAQ@Com
hope this website helps ;
http://www!.myhomecooking!.net/brownies/br!.!.!.Www@FoodAQ@Com
http://www!.myhomecooking!.net/brownies/br!.!.!.Www@FoodAQ@Com
Got get the mix at the store!. It's easier!.Www@FoodAQ@Com
some "special brownies" yum!Www@FoodAQ@Com
google itWww@FoodAQ@Com
Buy the box!. Follow their instructionsWww@FoodAQ@Com
you need
* 185g unsalted butter
* 185g best dark chocolate
* 85g plain flour
* 40g cocoa powder
* 50g white chocolate
* 50g milk chocolate
* 3 large eggs
* 275g golden caster sugar
1!. Cut the butter into smallish cubes and tip into a medium bowl!. Break the dark chocolate into small pieces and drop into the bowl!. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water!. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them!. Now remove the bowl from the pan!. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High!. Leave the melted mixture to cool to room temperature!.
2!. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take 10-15 minutes to heat up)!. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base!. Now tip the flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps!.
3!. With a large sharp knife, chop the white and milk chocolate into chunks on a board!. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate!. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares!.
4!. Break the eggs into a large bowl and tip in the sugar!. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake!. This can take 3-8 minutes, depending on how powerful your mixer is, so don't lose heart!. You'll know it's ready when the mixture becomes really pale and about double its original volume!. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side!. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there!.
5!. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula!. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle!. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown!. The idea is to marry them without knocking out the air, so be as gentle and slow as you like - you don't want to undo all the work you did in step 4!.
6!. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly!. Gently fold in this powder using the same figure of eight action as before!. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy!. Stop just before you feel you should, as you don't want to overdo this mixing!. Finally, stir in the white and milk chocolate chunks until they're dotted throughout!. Now your mixing is done and the oven can take over!.
7!. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula!. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it!. Put in the oven and set your timer for 25 minutes!. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin!. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin!. Take out of the oven!.
8!. Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base!. If you're using a normal tin, lift out the brownie with the foil!. Cut into quarters, then cut each quarter into four squares and finally into triangles!. These brownies are so addictive you'll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it's useful to know that they'll keep in an airtight container for a good two weeks and in the freezer for up to a month!.Www@FoodAQ@Com
* 185g unsalted butter
* 185g best dark chocolate
* 85g plain flour
* 40g cocoa powder
* 50g white chocolate
* 50g milk chocolate
* 3 large eggs
* 275g golden caster sugar
1!. Cut the butter into smallish cubes and tip into a medium bowl!. Break the dark chocolate into small pieces and drop into the bowl!. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water!. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them!. Now remove the bowl from the pan!. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High!. Leave the melted mixture to cool to room temperature!.
2!. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take 10-15 minutes to heat up)!. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base!. Now tip the flour and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps!.
3!. With a large sharp knife, chop the white and milk chocolate into chunks on a board!. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate!. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares!.
4!. Break the eggs into a large bowl and tip in the sugar!. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake!. This can take 3-8 minutes, depending on how powerful your mixer is, so don't lose heart!. You'll know it's ready when the mixture becomes really pale and about double its original volume!. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side!. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there!.
5!. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula!. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle!. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown!. The idea is to marry them without knocking out the air, so be as gentle and slow as you like - you don't want to undo all the work you did in step 4!.
6!. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly!. Gently fold in this powder using the same figure of eight action as before!. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy!. Stop just before you feel you should, as you don't want to overdo this mixing!. Finally, stir in the white and milk chocolate chunks until they're dotted throughout!. Now your mixing is done and the oven can take over!.
7!. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula!. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it!. Put in the oven and set your timer for 25 minutes!. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin!. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin!. Take out of the oven!.
8!. Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base!. If you're using a normal tin, lift out the brownie with the foil!. Cut into quarters, then cut each quarter into four squares and finally into triangles!. These brownies are so addictive you'll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it's useful to know that they'll keep in an airtight container for a good two weeks and in the freezer for up to a month!.Www@FoodAQ@Com