"Chocolate Brownies"?!
"Chocolate Brownies"?
Has anyone got a recipes for lovely, moist, nutty, chocolate brownies.
Answers:
Ingredients:
5 ounces (145 grams) bittersweet chocolate, preferably Valrhona Caraibe, finely chopped
2-1/4 sticks (9 ounces; 260 grams) unsalted butter, at room temperature
4 large eggs, at room temperature, lightly beaten
1-1/4 cups (250 grams) sugar
1 cup (140 grams) all-purpose flour
1-1/4 cups (5 ounces; 145 grams) pecans or walnuts, lightly toasted and very coarsely chopped (keep the pieces large)
Instructions:
Center a rack in the oven and preheat the oven to 350°F (180°C). Butter a 9 x 12-inch (24 x 30-cm) baking pan, fit the bottom with a piece of parchment paper, butter the paper, and then dust the inside of the pan with flour; tap out the excess and set the pan aside.
Melt the chocolate in a bowl over ― not touching ― simmering water or in the microwave oven. Remove the chocolate from the heat and leave it on the counter to cool slightly. The chocolate should be warm to the touch (no more than 115°F (45°C), as measured on an instant-read thermometer when you mix it with the other ingredients.
Working in a bowl with a flexible rubber spatula (or in a mixer fitted with the paddle attachment), beat the butter until it is smooth and creamy but not airy. Stir in the chocolate. Gradually add the eggs, then add the sugar, followed by the flour and nuts, stirring only until each ingredient is incorporated. (If the mixture separates when you add the eggs, use a whisk to blend the batter and continue with the whisk when you add the sugar; go back to the spatula or paddle for the flour and nuts.) This is not a batter to be beaten or aerated.
Scrape the batter into the pan and smooth the top with a spatula. Bake for 19 to 22 minutes; at this point, the top of the cake will be dry, but a knife inserted in the center will come out wet. Transfer the pan to a cooling rack and allow the brownies to cool for 20 to 30 minutes.
Run a blunt knife around the edges of the pan and unmold the brownies; remove the parchment paper and turn the brownies over to cool to room temperature right side up. When you are ready to serve, cut the brownies into 18 pieces.
Yield: Makes 18 brownies
Keeping: The brownies can be wrapped airtight and kept at room temperature for 2 days or frozen for up to 1 month.
Source(s):
http://www.ochef.com/recipes/r71.htm...
With or without the secret ingredient?
This is very similar to a recipie Ive always used but cant find. Everyone loves them they are always very moist.
HERSHEY'S Best Brownies
Ingredients:
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts(optional)
Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars. About 36 brownies.
They also had this recipe
Best Brownies
Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
CREAMY BROWNIE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.
Not really a full recipe, but: We have found that substituting the water/milk requirement with apple sauce is very effective, especially for increasing moisture.