How do you make brownies?!
Answers:
i disagree, i think homemade brownies are always the best! and way more fun to make!!
heres a nice one :
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
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!.
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!.
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!.
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!.
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!.
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!.
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!.
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!.
ITS LONG BUT GOOOOOD
have funxxxWww@FoodAQ@Com
heres a nice one :
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
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!.
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!.
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!.
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!.
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!.
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!.
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!.
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!.
ITS LONG BUT GOOOOOD
have funxxxWww@FoodAQ@Com
this is best awesome brownies i ever made!.
i hope you'll try it!.
good luck!.
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F!. Butter and flour an 8-inch square pan!.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow!. Add both sugars!. Add remaining ingredients, and mix to combine!.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes!. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean!. When it's done, remove to a rack to cool!. Resist the temptation to cut into it until it's mostly cool!.Www@FoodAQ@Com
i hope you'll try it!.
good luck!.
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F!. Butter and flour an 8-inch square pan!.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow!. Add both sugars!. Add remaining ingredients, and mix to combine!.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes!. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean!. When it's done, remove to a rack to cool!. Resist the temptation to cut into it until it's mostly cool!.Www@FoodAQ@Com
Here's the recipe I've been using for 35 years!.
Chewy Cocoa Brownies
1 2/3 cups granulated sugar
3/4 cup butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup Nestle Toll House baking cocoa (or Hershey's)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
powdered sugar
1!. PREHEAT oven to 350° F!.
2!. Grease 13 x 9-inch baking pan!.
3!. COMBINE sugar, butter and water in large bowl!.
4!. Stir in eggs and vanilla extract!.
5!. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture!.
6!. Stir in nuts!.
7!. Spread into prepared baking pan!.
8!. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky!.
9!. Cool completely in pan on wire rack!.
10!. Sprinkle with powdered sugar!.
11!. Cut into bars!.
I dissolve 2 teaspoons instant coffee in the water!. This is entirely optional!. But it punches up the chocolate flavor!.
Quick Brownies:
1 chocolate cake mix
1/2 cup butter, melted
3 eggs
1/2 cup chopped pecans or walnuts (optional)
8 ounces of cream cheese
1 pound powdered sugar
Directions:
Mix the chocolate cake mix with 1 egg and butter!.
Then stir in pecans or walnuts (optional)!.
Pour into a greased 9x13 inch pan to make the bottom layer!.
Then beat powdered sugar, cream cheese and two eggs together!.
Spread this mixture on top of the bottom layer!. Bake in a preheated oven at 350F for 40 to 50 minutes!.
Note: I got this from a friend!. I haven't made this recipe but I can't think of any reason why it wouldn't work!.Www@FoodAQ@Com
Chewy Cocoa Brownies
1 2/3 cups granulated sugar
3/4 cup butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup Nestle Toll House baking cocoa (or Hershey's)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
powdered sugar
1!. PREHEAT oven to 350° F!.
2!. Grease 13 x 9-inch baking pan!.
3!. COMBINE sugar, butter and water in large bowl!.
4!. Stir in eggs and vanilla extract!.
5!. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture!.
6!. Stir in nuts!.
7!. Spread into prepared baking pan!.
8!. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky!.
9!. Cool completely in pan on wire rack!.
10!. Sprinkle with powdered sugar!.
11!. Cut into bars!.
I dissolve 2 teaspoons instant coffee in the water!. This is entirely optional!. But it punches up the chocolate flavor!.
Quick Brownies:
1 chocolate cake mix
1/2 cup butter, melted
3 eggs
1/2 cup chopped pecans or walnuts (optional)
8 ounces of cream cheese
1 pound powdered sugar
Directions:
Mix the chocolate cake mix with 1 egg and butter!.
Then stir in pecans or walnuts (optional)!.
Pour into a greased 9x13 inch pan to make the bottom layer!.
Then beat powdered sugar, cream cheese and two eggs together!.
Spread this mixture on top of the bottom layer!. Bake in a preheated oven at 350F for 40 to 50 minutes!.
Note: I got this from a friend!. I haven't made this recipe but I can't think of any reason why it wouldn't work!.Www@FoodAQ@Com
I usually go the easy route and buy a supermarket box of brownie mix, then follow the package directions!.Www@FoodAQ@Com
The box mixes are great!. There is one that all you add is water, stir 50 times and bake!. So simple!!!!Www@FoodAQ@Com
yes !.!.!.!.!. the boxed mixes are very good now, and cheaper than making it from scratchWww@FoodAQ@Com