Brownies Recipe

Find great Brownies Recipe at 123EasyAsPie.com

Q: Brownies recipe?
Hi, I would like to get a good recipe for making brownies

A: This is a good recipe I know, and i’ve used it so many times – it’s always a winner! They are lovely and taste gorgeous with mugs of hot chocolate and are great for a girly night in watching DVDs!!

You’ll need:
Heatproof bowl.
Wooden Spoon
Sieve
Scales

Ingredients
(makes 12)
225g slightly salted butter
200g dark cooking chocolate (Belgian works well)
125g caster sugar
4 medium eggs
1 1/4 tsp vanilla essence
225g self-raising flour, sifted
1/2 cup cocoa, sifted

Heat your oven to 180°c/Fan Oven 160°C/Gas Mark 4.
Grease a roasting tin with margarine & sprinkle of flour.
Melt the butter & chocolate in a heatproof bowl in the microwave on LOW for 4 minutes, then take out and stir until the chocolate and butter have completely melted.
Combine with the sugar.
Beat one egg in at a time until the mixture becomes thicker in consistency.
Stir in the vanilla essence, then fold in the flour & cocoa.
Cook in an oven for 10-20 minutes, or until set. Then eat!

For an even tastier treat, Make a topping out of 100g caster sugar, 75g smooth peanut butter, and 50g unsalted butter.Then spread on the brownies. Enjoy!

Q: brownies recipe?
i want to make my boyfriend a brownie on our aniversary but i have no oven, i only have a small toaster. any easy recipe?~hehehehe…

A: Go to the store and buy one. Bring it home, pop it in your oven toaster and heat it up. Serve it warm with ice cream and dribble chocolate sauce over.

Q: Brownies Recipe?
Has anyone got the ultimate brownie recipe? You know the ones that are slightly crunchy on top and moist in the middle? Many thanks!
You realise I’m going to have to make all these before I can choose! Thanks for all delicious replies so far!
Forgive me for being dense but how much is the UK equivalent to a cup please?

A: FUDGY BROWNIES

1/2 cup butter
3 ounces unsweeteed chocolate – coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup chopped almonds or pecans – OPTIONAL

Preheat oven to 350 degrees F. In a medium sauce pan melt butter and chocolate over low heat – stirring constantly. Remove from heat – cool.

Grease an 8×8x2-inch or 9×9x2-inch pan – set aside. Stir sugar into cooled chocolate mixture in sauce pan. Add eggs one at a time, beating with a wooden spoon until combined. Stir in vanilla.

In a small mixing bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter into the prepared pan.

Bake for 30 minutes for the 8-inch pan, 25 minutes for the 9-inch pan. Cool in pan on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into bars.

CHOCOLATE-CREAM CHEESE FROSTING

1 cup semi-sweet chocolate pieces
2 3-ounce packages cream cheese – softened
1/2 cup powdered sugar

In a saucepan, melt the chocolate pieces over low heat, stirring constantly. Remove from heat and cool slightly. In a small bowl stir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.

CAKE BROWNIES

3/4 cup of butter
1 1/4 cups of sugar
1/2 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. Grease a 15×10x1-inch baking pan (a jelly roll pan will work) and set aside. Melt butter in a medium saucepan over a medium heat; remove saucepan from heat. Stir in sugar and cocoa powder until combined. Add eggs and vanilla. Beating mixture with a wooden spoon, beat lightly just until combined.

In a small bowl combine flour, baking powder and baking soda. Alternately add flour mixture and milk to chocolate mixture, beating after each addition. Stir in walnuts.

Pour mixture into prepared baking pan then bake for 15 to 18 minutes or until a wooden toothpick inserted into the center comes out clean. Cool on a wire rack for two hours then frost with your favorite chocolate frosting. Cut into bars.

Q: Does someone have a recipe for brownies using powdered sugar?
I want to make brownies, but I only have powdered sugar. Can one substitute powdered sugar for granulated, or can someone give me a brownie recipe which uses powdered sugar? A fudge recipe would work too…

A: This is a recipe i got off of a copycat restaurant site.

OLIVE GARDEN’S BROWNIES AND CRÈME EXTREME

2-3/4 cup conf sugar
½ cup sugar
1-1/8 cup margarine
3 eggs
1 cup cocoa
2 cup flour
¼ cup milk
½ cup coarsely chopped walnuts

Beat sugars and margarine. Add the eggs, one at a time. Combine the cocoa, and flour. Gradually blend into the egg mixture. Slowly add the milk. Add nuts.

Bake in greased 9×16 pan at 315 for 25 minutes. After the brownie is cooled, cut into 1-inch cubes. Put in a roasting pan.

Crème;
12 egg yolks
1-3/4 cup sweetened condensed milk
3-3/4 cup heavy cream

Beat the yolks till smooth. Add milk and then add the cream. Pour custard over the brownie cubes and bake 300 for 1 hour or till firm in the center.

http://www.recipetreasurebox.com

Q: How do you make fried brownies and i want a recipe for fried brownies. PLEASE HELP1?
I attempted to make fried brownies but it didn’t turn out like fried brownies. Oh well. But I want to actually know how to make fried brownies and it has to turn out good. I want a fried brownie recipe. PLEASE HELP!

A: Dontell Jackson’s “Ain’t No Thang” Fried Brownies
3 eggs
3/4 cup milk or cream
big dash powdered sugar
dash cinnamon
dash salt
6 medium size brownies

oil or butter spray

optional…ice cream, fresh fruit, nuts,
chocolate sauce or nothing at all (they
don’t really need accessories)

mix the first 5 ingredients together and let
stand for a few minutes. whip until frothy.
Heat the mean, lean grill or a large frying
pan on the stove to medium high heat. Dip
the brownie one at a time in the batter, and
then place on the sprayed grill/pan. Close
the grill, and let cook until the batter
drippings look cooked (flip the brownie over
after 2 minutes if you are doing it stove
top) pull off and eat.

Q: Does anyone have a recipe for REALLY fudgey brownies?
I am looking for a relatively simple brownie recipe were the result is a very dense fudge-like brownie. The recipe that I am looking for has NO frosting and only a simple dusting of powdered sugar. The top forms a very thin, crisp “crust” and the inner portion is dense and fudgey. These brownies are relatively thick and not the thin type, but they are not at all “cake-like”. Can someone help? I would love to send these in a care package to my son in the military overseas for the Holidays! Thanks!

A: My sister gave me this recipe and its great…

2 ounces unsweetened chocolate
1/4 cup butter or margarine
1 cup sugar
1 egg
1/8 teaspoon salt
1/2 cup flour
1/2 cup chocolate chips
1 teaspoon vanilla
Confectioners’ sugar, for dusting (optional)

Preheat the oven to 300° F. Butter an 8-inch square pan. Line the bottom of the pan with parchment paper, then butter and flour the paper. In a saucepan over low heat, melt the chocolate with the butter, stirring to blend. Remove from the heat and stir in the sugar, egg, salt, flour, chocolate chips, and vanilla. Spread in the prepared pan and bake for about 30 minutes. Cool for about 5 minutes, then turn out onto a rack and peel the wax paper from the bottom. Transfer to a cutting board and cut in squares. Dust brownies with confectioners’ sugar if desired

Q: what is the best recipe for chocolate brownies?
I need to make chocolate brownies for my friends party…
I cant find any recipe without nuts.
does anyone have a plain chocolate brownie recipe?
HELP!!

A: Ghiradelli Classic Brownies. (I make these all the time, and they are great, and fudgy. No nuts..you can also make them Gluten Free, by replacing the flour with rice flour.

1 pkg of Ghiradelli Semi Sweet Chocolate Chips
1/2 c. of butter
1 cup of brown sugar
2 large eggs
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
dash of cinnamon
1 cup of flour
2 large eggs

Preheat oven to 350. Butter or spray an 8 x 8 pan. Melt chocolate in a saucepan with the butter over low heat until smooth. Set aside to cool. Stir in brown sugar, vanilla and cinnamon. Add eggs, mix well. In a large measuring cup…combine flour, baking powder, and salt, stir together.
Slowly add flour mixture to the chocolate. Mix well.
Bake 25-30 minutes. Don’t overbake.

Enjoy.

Q: can anyone help me find a good coffee brownies recipe?
i love baking brownies and i used to have a good recipe for coffee brownies but i lost it. preferably the ones using cocoa powder instead of chocolate chips.. i appreciate it a lot..thanks!

A: ESPRESSO SWIRL BROWNIES

BROWNIES:
8tablespoons margarine
4ounces unsweetened chocolate
1 1/4cup sugar
1teaspoon vanilla extract
1/4teaspoon salt
2eggs
1/2cup all-purpose flour

CREAM CHEESE MIXTURE:
1tablespoon instant coffee
1tablespoon hot water
8ounces cream cheese, softened
1/3cup sugar
1teaspoon vanilla extract
1egg

Line a 9 inch square pan with aluminum foil across the bottom and up 2 sides of pan. Melt the margarine with the chocolate in the microwave on 50% power, stopping to stir about every 30 seconds after the first minute. Cook until smooth. Sit in the sugar, vanilla and salt. Add the 2 eggs, one at a time, stirring until each is incorporated before adding the next. Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away form the sides of the bowl, about 1 minute. Spread all but 1/2 cup of the batter in the prepared pan. Set aside.

Combine the instant coffee powder with the hot water. Set aside. With a mixer, mix the cream cheese with the sugar and vanilla until smooth. Add the egg and the coffee mixture and beat until well blended. Spread the cream cheese mixture over the batter in the pan. Spoon dollops of the reserved brownie batter on top. Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the brownie and cream cheese mixtures without thoroughly mixing them.

Bake at 325 degrees for 20 to 25 minutes, or until the brownies just begin to pull away from the sides of the pan. Cool on a rack. Refrigerate and chill thoroughly in the pan before cutting.

Slide a knife between the pan and the brownies on the unlined sides. Lift the ends of the foil liner and transfer the brownies to a cutting board. Cut into 16 squares. Store in the refrigerator.

Q: Does anybody know the recipe for the brownies at Wild Oats?
Hi,

Just wondered if anyone knows the recipe for the brownies at Wild Oats. I got one the other day and it was THE BEST brownie I have EVER had!!! It was round, like it had been cooked in one of those large muffin pans and it had cherries in the middle. It was really crunchy on the edges and very moist in the middle. It had the best chocolate flavor I have ever had in a brownie (believe me, I have had a lot of brownies — they are my one true love!!!)

Anyway, I wonder if any of you know how they make them. I am not particularly interested in various brownie recipes, I want to know how to make the ones they had there at Wild Oats.

Just so you know, I am not trying to get off cheap or anything. I don’t mind buying them all the time. It is just that I live like 150 miles from the nearest Wild Oats and it is totally impractical to go there regularly when I have a dire need for a brownie.

Thank you for your help — I look forward to whipping up a batch!

A: Hi. I got this from the Wild oats recipe section -
Makes 16 brownies.

Ingredients:
10 organic dates, pitted
1/3 cup dried organic cherries
1 1/2 cup raw organic almonds
2 tablespoon organic flax seeds
1/4 teaspoon sea salt
1/3 cup organic dark cocoa powder (unsweetened)
1 tablespoon organic extra virgin olive oil
1 teaspoon organic vanilla extract

Directions:
1. Soak dates and cherries in warm water for 2 hours.

2. Place one cup almonds and flax seeds in food processor and pulse until finely ground. Do not process into almond butter!

3. Add dates, cherries, cocoa, oil and vanilla. Pulse until smooth.

4. Add soaking water to reach desired consistency (mixture will be sticky).

5. Press into an 8X8 pan and chill 4 hours before serving. Lightly dust with cocoa powder before serving.

Here’s the source,

http://www.wildoats.com/u/recipedetail12094/

Enjoy! Hope this helps.

Q: Does anyone have a recipe for american chocolate brownies?
Well I just love american chocolate brownies! But I gave my cook book with some brownie recipes to my friend. Her house got broken into and sadly my cook book was stolen. (Very odd I know!) So can somebody please give me a recipe that has no nuts, and no coconut!! Thanks heaps
Thanks heaps guys and girls! But as i said please NO NUTS and NO COCONUT I’m not allergic to them just can’t hold them down!

A: Well, I made this up and it’s a brownie recipe and I live in America so I hope it fits the bill!!!!!

Ingredients
1 stick unsalted butter
1 cup sugar
2 whole eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon instant espresso powder
1 cup chocolate chips

Method
Preheat oven to 350°

Grease and flour an 8 x 8 inch pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, baking powder and espresso powder. Fold in the chocolate chips. Spread batter into prepared pan.

Bake for 25 to 30 minutes. Do not overbake. Remove from oven to a wire rack to cool before cutting into desired sizes.

Q: Butterscotch brownies recipe?
My uncle Lyle made the BEST butterscotch brownies. He lives 3 states over now, so if I want some I have to make them myself. Does anyone have a personal favorite recipe?

A: These are my favorite! If you can get them to last till the next day they taste even better yet!

Ingredients
2/3 cup butter softened
1-1/4 cup brown sugar
2 eggs beaten
3/4 teaspoon baking soda
2 teaspoon vanilla extract
1-1/3 cups quick cooking rolled oats
1-1/3 cups flour
3/4 teaspoon salt
1/2 cup chopped nuts
1/2 cup butterscotch chips
In a large mixing bowl beat butter and brown sugar together until fluffy. Add eggs and vanilla and blend well. Add remaining ingredients; mix well. Spread into greased rectangular baking pan. Bake 25 minutes at 350. Cool and cut into bars

Q: can i replace the cocoa poweder with chocolate syrup in the brownies recipe?
I read in this brownies recipe, that after i melt the 2 butter sticks i put on it a half cup of unsweatened cocoa and mix it together then add the suger then after that mix 3 eggs in a bowl with vanilla powder and add them to the mixture then add half cup of flour and mix it.
I want to know if it’s possible that i add chocolate syrup to the mixture instead of cocoa, and if so then how much?
thanks!

A: Probably not a good idea.
The cocoa is going to have a much more chocolaty flavor.
The added liquid from the syrup will have an affect on the texture of the batter.
The added sugar will affect the final taste.

If you do not have cocoa powder try melting unsweetened chocolate or possibly chocolate chips with your butter and allow to cool for a bit. (That way you wont cook the eggs when you add it)

Q: Anyone know a recipe for brownies using Nestle toll house chocolate chips as the ONLY chocolate in the recipe?
I don’t have any cocoa or bakers chocolate or any chocolate syrup on hand, but i do have a bag of nestle toll house chocolate chips, does anyone know a brownie recipe that calls for using chocolate chips as the only chocolate used in the recipe?
FOR MikeL – the recipe on the back of my chocolate chips bag is for chocolate chip cookies and I’m wanting a brownie recipe as my question states. geeze some people are so mean in their answers, it’s not our fault if you didn’t get some this weekend or whatever the reason is for your hostile answer

A: Blonde Brownies IV
SUBMITTED BY: Liz

“Wonderful golden brownie with chocolate chips. My mom made these when I was a girl and they are still my favorite.”

Original recipe yield:
4 dozen

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
PHOTO BY: mikeskipper US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1/2 cup margarine, melted
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13 inch pan or two 8×8 inch pans.
In a medium bowl, mix together the melted margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda , gradually stir into the creamed mixture. Spread evenly into the prepared pan, and sprinkle the chocolate chips and pecans over the top.
Bake for 12 to 15 minutes in the preheated oven until surface of cookies appears dry. Cool, and cut into squares.

Bert

Q: Does anyone have the recipe for the Fudge brownies from the Alpha-Bakery childrens cookbook?
I lost mine and all i want from it is that brownie recipe. I love it.

A: Unfortunately, I don’t have the recipe book with me at home, but this is an online version that has been adapted from that cookbook.
http://www.thriftyfun.com/tf860609.tip.html
Happy Baking!

Q: any recipe for fudge microwave brownies?
i like them really fudgy but my oven is broken and i have a craving for brownies so i was wondering if anyone had asuper fudge microwave brownie recipe i hate them to be at all cakey and i live a crisp top?

A: Ingredients:
2/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar packed
2 large eggs
1 teaspoon vanilla extract
1 cup flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup nut chopped
Powdered sugar or frosting of your choice

Directions:

Coat an 8- or 9-inch square microwavable dish or 9-inch microwavable pie plate with non-stick spray. Place butter in a medium microwavable bowl. Microwave, uncovered, at 100% power (700 watts) 20 to 30 seconds until softened. Stir in sugar and brown sugar until blended. Add eggs and vanilla and beat until well blended. Add flour, cocoa powder, baking powder, and salt and stir just until moistened. Stir in nuts. Spread batter evenly in dish. Place dish on an inverted small microwavable plate in microwave oven.

Microwave, uncovered, at 100% power for 5 1/2 to 7 minutes until a wooden pick inserted in center and in corners comes out clean, rotating dish one-fourth turn every 2 minutes (after 5 1/2 minutes of total cooking, check every 30 seconds). Cover dish with wax paper and cool on a wire rack 10 minutes. Remove wax paper and cool brownies completely.

To serve, sprinkle with powdered sugar or frost. Cut into bars

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