Brownies?!?!
I have an urge to make some brownies but dont really know what to do i generally just make cake mix and add chopped up chocolate and i feel that i am really missing out!. My grandad used to make delicious really chewy and really tasty and moist ones but he has passed so i cant get the recipe!. I have looked on google but htey all contain nuts ( i am allergic )
I wondered if anyone had any family passed down recipes or any ones they like!
Thanks !.x!.Www@FoodAQ@Com
I wondered if anyone had any family passed down recipes or any ones they like!
Thanks !.x!.Www@FoodAQ@Com
Answers:
These brownies can be fudgy or cakey depending on how long you bake them!.
Active time: 30 min Start to finish: 2 1/2 hr (includes cooling)
Servings: Makes 16 (2-inch) squares!.
Ingredients:
2 sticks (1 cup) unsalted butter
8 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 oz walnut pieces, coarsely chopped (1 1/2 cups)
Preparation:
Put oven rack in middle position and preheat oven to 350°F!. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper!.
Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth!.
Whisk together flour, baking powder, and salt in a small bowl!.
Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well!. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan!.
Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies!.
Cool brownies completely in pan on a rack!. Invert onto a cutting board, remove paper, and cut into squares!.
Cooks' note:
Cooled brownies keep, layered between sheets of wax paper, in an airtight container at room temperature 2 days!. We find the flavor to be even better after 1 day!.Www@FoodAQ@Com
Active time: 30 min Start to finish: 2 1/2 hr (includes cooling)
Servings: Makes 16 (2-inch) squares!.
Ingredients:
2 sticks (1 cup) unsalted butter
8 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 oz walnut pieces, coarsely chopped (1 1/2 cups)
Preparation:
Put oven rack in middle position and preheat oven to 350°F!. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper!.
Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth!.
Whisk together flour, baking powder, and salt in a small bowl!.
Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well!. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan!.
Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies!.
Cool brownies completely in pan on a rack!. Invert onto a cutting board, remove paper, and cut into squares!.
Cooks' note:
Cooled brownies keep, layered between sheets of wax paper, in an airtight container at room temperature 2 days!. We find the flavor to be even better after 1 day!.Www@FoodAQ@Com
yeah here is a great recipe!.!.!.
Time: 35 minutes
Ingredients:
3/4 cup cocoa, unsweetened
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs, lightly beaten
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
Preparation:
Directions for chocolate brownies
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter!. Add boiling water; stir until well blended!. Stir in sugar, beaten eggs and remaining 1/3 cup butter!. Stir in flour and salt!. Stir the chocolate chips into chocolate brownies batter!. Pour chocolate brownie batter into a greased 13x9x2-inch baking pan!. Bake at 350° for 35 to 40 minutes or until chocolate brownies are firm and begin to pull away from sides of pan!. Cool before cutting into squares!.Www@FoodAQ@Com
Time: 35 minutes
Ingredients:
3/4 cup cocoa, unsweetened
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs, lightly beaten
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
Preparation:
Directions for chocolate brownies
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter!. Add boiling water; stir until well blended!. Stir in sugar, beaten eggs and remaining 1/3 cup butter!. Stir in flour and salt!. Stir the chocolate chips into chocolate brownies batter!. Pour chocolate brownie batter into a greased 13x9x2-inch baking pan!. Bake at 350° for 35 to 40 minutes or until chocolate brownies are firm and begin to pull away from sides of pan!. Cool before cutting into squares!.Www@FoodAQ@Com
Use any recipe that sounds good!. If you are allergic to anything like the nuts, just leave that out!! They are NOT required to have the nuts!. I would much rather put the nuts on top of the brownies in the icing anyway, but my hubby doesn't even want icing on his!. Says it ruins them!.
If you are allergic to any part of a recipe, is no reason not to try the recipe and leave out that part!! Not cooking because all the recipes call for nuts is dumb!!! Yeah!! it is dumb, because you miss out on a lot of really great stuff!.
Not all of the flavorings and stuff need to be put in either!. Had a friend who was allergic to the artificial flavorings like vanilla creme and the lemon creme I used to use!. I always left it out of his orders!.Www@FoodAQ@Com
If you are allergic to any part of a recipe, is no reason not to try the recipe and leave out that part!! Not cooking because all the recipes call for nuts is dumb!!! Yeah!! it is dumb, because you miss out on a lot of really great stuff!.
Not all of the flavorings and stuff need to be put in either!. Had a friend who was allergic to the artificial flavorings like vanilla creme and the lemon creme I used to use!. I always left it out of his orders!.Www@FoodAQ@Com
I think Jamie Oliver's brownie recipe is fab! You also have the options for the nuts which is great for you!. I thought they were really easy to make and turned out delicious!.
Orc xWww@FoodAQ@Com
Orc xWww@FoodAQ@Com
this one comes from a local cookbook
1 cup margarine melted
2 cups sugar
7 TBS!. Cocoa
mix
Add 4 eggs 1 at a time blending each on into batter
1 cup flour
1 t!. baking powder
2 t!. vanilla
put together in order listed
pour into greased 9x13 pan
bake 350 20-25 min !.Do not overbakeWww@FoodAQ@Com
1 cup margarine melted
2 cups sugar
7 TBS!. Cocoa
mix
Add 4 eggs 1 at a time blending each on into batter
1 cup flour
1 t!. baking powder
2 t!. vanilla
put together in order listed
pour into greased 9x13 pan
bake 350 20-25 min !.Do not overbakeWww@FoodAQ@Com
My mother would buy the duncan hines brownie mix (comes with out nuts)!. She would prepare as directed,but she would add a 1/2 cup of chocolate syrup!. When they were done, she would spread marshmellow creme on top!.Man, that is so darn good!!Www@FoodAQ@Com
Find a recipe you like on Google, Yahoo, RecipeZaar!.com or MyRecipes!.com!. You don't have to have nuts, just leave 'em out that's what I always do (not a nut person lol)!.!.!.Www@FoodAQ@Com
I dont sorry, but if you try a nut recipe and just don't put in any nuts it should work just fine!
i want brownies now! :(Www@FoodAQ@Com
i want brownies now! :(Www@FoodAQ@Com
300g golden caster sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
!. tsp baking powder
You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin!.
Set the oven at 180°C/Gas 4!. Line the bottom of the baking tin with baking parchment!. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy!. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy!.
Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water!. As soon as the chocolate has melted remove it from the heat!. Chop the remaining 50g into gravel-sized pieces!.
Break the eggs into a small bowl and beat them lightly with a fork!. Sift together the flour, cocoa and baking powder and mix in a pinch of salt!. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions!. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon!. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out!. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes!. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges!.Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it!. If it does, then return the brownie to the oven for three more minutes!. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry!.Www@FoodAQ@Com
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
!. tsp baking powder
You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin!.
Set the oven at 180°C/Gas 4!. Line the bottom of the baking tin with baking parchment!. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy!. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy!.
Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water!. As soon as the chocolate has melted remove it from the heat!. Chop the remaining 50g into gravel-sized pieces!.
Break the eggs into a small bowl and beat them lightly with a fork!. Sift together the flour, cocoa and baking powder and mix in a pinch of salt!. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions!. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon!. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out!. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes!. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges!.Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it!. If it does, then return the brownie to the oven for three more minutes!. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry!.Www@FoodAQ@Com