Ingredients
4 oz Bittersweet Chocolate
3 Eggs
1 1/2 C Sugar
3/4 C Flour, Sifted
6 Tblsp Butter
1 1/2 C Walnut Pieces
1 tsp Vanilla
1/2 tsp Salt
Preheat the oven to 350F. Lightly butter the (12" x 7 1/2") baking pan. Chop the chocolate into small pieces and melt in the top of a double boiler over -NOT IN- simmering water. Stir until smooth and melted. Combine and cream the sugar and butter using an electric mixer. Beat until smooth. Add the vanilla and the salt. Beat in the eggs one at a time. Beat at moderate speed until thickened and increased in volume (about 5 minutes). Add the chocolate. Beat until well blended. Remove the bowl from the mixer and fold in the flour. Fold in the walnuts. Pour into the prepared pan. Smooth the top. Bake until done in the center (35-40 minutes). Remove from the oven and let rest in the pan for 30 minutes.
Ingredients
1/2 C Butter
2 tsp Vanilla
1 C Sugar
3/4 C Chocolate Syrup
3 Eggs
3/4 C Walnuts, Chopped
Salt
Walnut Garnish
1 C All-Purpose Flour
Preheat oven to 350F. Cream butter, sugar and eggs until very creamy and well blended. Add salt. Stir in flour and blend thoroughly. Add chocolate syrup, vanilla and chopped nuts. Blend well. Thoroughly grease and lightly flour a baking pan. Turn the brownie mixture into the pan. Smooth the top and bake for about 35 minutes or until a toothpick inserted near the center comes out clean. Loosen cake around edges and allow to cool in the pan. Cut the brownies into squares and garnish with a walnut half on each.
Ingredients
4 oz Unsweetened Chocolate
1 C Flour
1/2 C Butter
1/4 tsp Salt
2 C Sugar
1 C Nuts, Chopped
4 Eggs
1 tsp Vanilla
Preheat the oven to 350F. Melt the chocolate and butter together in a large saucepan over low heat. Once melted, remove from heat and gradually stir in the sugar. Stir until well blended. Add the eggs, one at a time, beating the mixture well after each addition. Blend in the remaining ingredients. Beat until smooth. Spread the batter in a greased baking pan (13"x9"). Bake for 30 to 40 minutes (DO NOT OVERBAKE!) Cool slightly and cut into bars.
Ingredients
15 Tblsp Cocoa
1 1/2 tsp Vanilla
1 1/4 C Butter
3/4 C Flour
1 3/4 C Light Brown Sugar
5 Eggs
Preheat the oven to 350F. Butter a (9"x13") pan. Gently melt the cocoa. Let cool for 10 minutes. Use a medium size bowl in which to cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla. Stir constantly while drizzling in the melted cocoa. Beat for an additional 2 minutes after all the chocolate has been added. Stir in the flour and any additions (nuts, spices, chocolate chips). Mix just enough to blend thoroughly. Spread the batter in the prepared pan. Bake until a knife inserted in the center comes out clean (20-25 minutes). Cut into squares while still hot. Allow to cool for at least 10 minutes before serving.
Ingredients
1 C chocolate chips, semisweet
1/4 tsp salt
1/2 C walnuts, chopped
1/3 C butter
2 eggs
1 scant C rolled oats, quick-cooking
1/4 C brown sugar, packed
2 Tblsp sugar
1/4 C wheat germ
1 tsp vanilla
1/3 C milk
1/2 tsp baking powder
Preheat the over to 350F. Melt the chocolate chips and the butter in the top of a double boiler or in a small heavy saucepan over - NOT IN - just simmering water. Remove the pan from the heat. Stir until smooth. Set aside. Combine the oats, wheat germ, dry milk, baking powder, salt and nuts in a medium size bowl, and set aside. Beat the eggs in a large mixing bowl. Mix in the brown and white sugars and the vanilla until thick. Stir in the melted-chocolate mixture. Fold in the oats mixture until just blended. Pour the batter into a greased (8") square baking pan. Bake for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center comes out slightly moist. Set the pan on a rack to cool completely before cutting.
Ingredients
1/2 C butter
4 oz unsweetened chocolate
1/2 C dark brown sugar, packed
2 eggs
2 tsp vanilla
1 C whole wheat pastry flour (don't sift unless lumpy)
1/2 tsp salt
1 C coarsely chopped pecans
6 oz semisweet chocolate chips
optional: 2-4 oz liqueur (Kahlua, Vandermint, Chambord, Gran Marnier, etc.)
Melt butter and chocolate in microwave, double boiler, or over very low heat. Remove from heat, stir well, then stir in the sugar until thoroughly blended. Then stir in eggs and vanilla until smooth. Quickly add flour, salt, nuts, and chips, and stir just until blended. Shove/spread/pat into well-greased or 8x10 inch baking pan, and bake at 325F for about 35 minutes. Do not overbake, or they lose their chewy texture (they will look a little underdone in the middle, compared to baking a cake).
If using the liqueur, immediately poke the brownies full of holes with a toothpick and dribble the booze on evenly. Let cool on rack for 15-30 minutes before attempting to cut, but do cut before it's totally cooled.
Ingredients
BATTER:
2 oz unsweetened chocolate (2 squares)
FIRST FROSTING:
1 1/2 C sugar
SECOND FROSTING:
3 oz unsweetened chocolate (3 squares)
Pre-heat oven to 350F. Melt 2 oz of chocolate and the butter in a heavy saucepan, then let it
cool. Be careful not to let the chocolate burn. Beat the eggs in a large bowl until they are
blended. Add 1 cup of sugar and mix well. Stir in chocolate-and-butter mixture. Mix until the
chocolate is fully incorporated, with no streakyness. Add the vanilla, flour, salt, and nuts.
Stir just until the flour is incorporated; overstirring will make a tough brownie. Spread the
mixture in a greased 11x7 inch pan that is 1 1/2 inch deep. Bake for 20 to 25 minutes.
Cool in the pan on a rack. While it is cooling, follow these instructions to make the first
frosting: Mix 1 1/2 cups sugar, 1/3 cup butter, and 1/2 cup of half-and-half in a heavy,
medium-size saucepan. Bring to a boil, then cook over moderate heat without stirring until a
small amount of the mixture forms a soft ball when dropped in ice water, or it reaches 236F on
a candy thermometer. Remove from heat immediately and cool in a pan of ice-water until the
candy is lukewarm. DANGER: melted sugar cools very slowly. You can burn yourself badly by
testing it with your finger. Add 1 vanilla and beat until it is creamy and of a spreading
consistency. Spread the frosting over the brownies. Melt the remaining 3 oz chocolate, and
spread over the frosting just put on the brownies. Cover as evenly as possible. Cool for
several hours in a refrigerator, then bring to room temperature and cut into pieces to serve.
Ingredients
4 oz unsweetened chocolate
Preheat oven to 350F and grease a 13x9x2 baking pan. Melt chocolate and butter in a double
boiler or a heavy saucepan over low heat. Remove from heat and let cool slightly. Beat sugar,
eggs and vanilla together, and add melted chocolate; mix thoroughly. Sift flour, baking
powder and salt together and add, stirring to mix. Stir in nuts. Pour into pan and bake
for 30-35 minutes, or until brownies begin to pull away from sides of pan. Cool and cut into
squares.
Ingredients
2 C semi-sweet chocolate chips
Preheat oven to 350F and grease a 13x9x2 baking pan. Melt chocolate and margarine in a double
boiler or heavy sauce pan over low heat. Remove from heat and let cool slightly. Beat sugar,
eggs and vanilla together, then add melted chocolate. Sift flour, baking powder and salt
together. Add sifted ingredients and stir to mix. Stir in nuts. Pour into pan and bake for 30
minutes, or until center is set. Cool completely before cutting.
Ingredients
4 oz chocolate (unsweetened or semisweet)
Slowly melt the chocolate and butter in a large saucepan. Add all of the other ingredients,
and mix well. Pour into a greased rectangular baking dish, and bake at 325F for about 25
minutes
Ingredients
2 C unsifted flour
Adjust a rack one-third up from the bottom of the oven and preheat to 350F. Grease a 15 1/2 x
10 1/2 x 1-inch jelly roll pan. Line it with a large piece of wax paper, butter the paper, and
dust it lightly all over with flour. Invert the pan to shake out excess flour.
Measure the flour before sifting, then sift it together with the salt and set aside. Melt the
chocolate in the top of a small double boiler over hot water on moderate heat. Stir until smooth,
remove the top of the double boiler, and set aside. In the large bowl of an electric mixer
cream the butter. Add the vanilla and the granulated and brown sugars. Beat to mix well. Add
the corn syrup and beat until smooth. Add the eggs one at a time, beating until smooth after
each addition. Beat in the melted chocolate. On low speed, gradually add the flour, beating until
smoothly mixed. Stir in 2 cups of the nuts. Turn the mixture into the prepared pan and spread
to make a smooth layer. (The pan will be filled to the top.) Sprinkle the remaining nuts over
the top. Bake for 40 to 45 minutes until a toothpick inserted in the center of the cake comes
out clean but not dry.
Cool in the pan for 30 minutes. Then cover with a large rack or cookie sheet and invert. Remove
the pan and the paper. Cover with a large rack and invert again, leaving the cake right side up
to cool completely. The cake is easier to cut if it is chilled first, place it in the freezer
or refrigerator until it is quite firm. Or cover the cake with aluminum foil or plastic wrap and
let it stand overnight at room temperature. Slide the cake onto a cutting board [a really tough
trick unless it's frozen]. Use a long, thin, sharp knife or a finely serrated one to cut it
into bars.
Ingredients
1 package (8 oz) unsweetened chocolate
Melt chocolate and butter together, stir constantly over low heat. Cool slightly. Beat eggs,
sugar, and vanilla in large mixer bowl at high speed for 10 minutes. Blend in chocolate mixture
at low speed. Add flour, beating just until blended. Stir in nuts. Spread in greased 9x13
inch pan. Bake at 375F for 35 to 40 minutes. Done when edges start to brown. Cool in pan.
Ingredients
3 blocks (3 oz) unsweetened baking chocolate
Heavily butter a 9 x13 x 2 baking pan. Preheat oven to 350F. Melt the chocolate and the butter
together in a double boiler over warm water. Take the mixture off the heat, whisk in the sugar,
flour, vanilla and salt. Stir in the heavy cream. Beat the eggs, then mix them in. Mix the
chips and walnuts in. Bake at 350 for 10 - 20 minutes -- use a wooden toothpick to tell when
it's done.
Ingredients
4 oz unsweetened chocolate
Grease a 9"x13" pan. Preheat oven to 375F. Melt chocolate and butter in a double boiler, or
gently(!) in a small saucepan. Let it cool a bit. Stir in sugar and salt. Add eggs ONE AT
A TIME, stirring between each one. Add the flour and mix. DO NOT OVERMIX, it will make the
brownies tough. Add the vanilla and nuts, and bake for 20 to 25 minutes.
Ingredients
4 oz unsweetened chocolate
Preheat oven to 325F. Grease a 9x9 metal pan lightly or line with parchment paper. Melt
chocolate in a double boiler over simmering, but NOT boiling, water. Let cool to room
temperature. Cream the butter until it is fluffy. Add the sugar in thirds, continuing to beat
the mixture until it is light and fluffy. Add the in thirds, continuing to beat the mixture until
it is light and fluffy. Add the eggs, 1 at a time, beating each in well. Mix in the melted
chocolate. Fold in the flour by hand. Do not overmix. Fold in the nuts if you are using them.
Pour batter into the prepared pan. Bake for 22-25 minutes or until top is dry and a toothpick
inserted 1 1/2 inch from center comes out clean. Cool completely in the pan before cutting.
Ingredients
1/2 C butter
Melt butter and chocolate together; cool. Sift together flour, baking powder and salt. Beat
eggs until light and fluffy. Gradually add sugar, beating until thick. Add chocolate mixture
and vanilla extract. Add flour mixture, beating just until blended. Stir in nuts. Bake in
well-greased 9-inch square pan at 350F, 28 to 30 minutes. Cool on a rack.
Ingredients
1/2 C butter, softened
Preheat oven to 375F. Butter a 13x9x2 inch pan. In a large bowl cream together butter and
sugar. Beat in egg, then sour cream and vanilla. In a small bowl, stir together flour, cocoa,
baking soda, and salt. Gradually blend dry ingredients into creamed mixture; mix well. Fold in
chocolate chips. Batter will be fairly stiff. Spread (relatively evenly) in pan. Bake 20-25
minutes until toothpick inserted in center comes out clean. Cool completely in pan. Sift
powdered sugar over top and cut into bars.
DOUBLE FROSTED BROWNIES
1/4 lb butter
2 eggs (large)
1 C sugar
1 tsp vanilla
1/2 C flour
1/4 tsp salt
1/2 C chopped nuts
1/3 C butter
1/2 C half-and-half
1 tsp vanilla extract
FUDGY BROWNIES I
2/3 C butter or margarine
2 C sugar
4 eggs
1 tsp vanilla
1 1/4 C flour
1 tsp baking powder
1 tsp salt
1 C nuts, chopped
FUDGY BROWNIES II
1/2 C margarine or butter
1 2/3 C sugar
3 eggs
1 tsp vanilla
1/4 C flour
1/2 tsp baking powder
1/2 tsp salt
1 C chopped nuts (optional)
MY FAMILY'S FAVORITE BROWNIES
2 sticks butter
4 eggs
1 tsp vanilla extract
1 C flour
2 C sugar
dash of salt
1 C chopped nuts (optional)
1 C chocolate chips (optional)
GREENWICH VILLAGE BROWNIES
1/4 tsp salt
6 oz unsweetened chocolate
8 oz butter
1 tsp vanilla extract
2 C sugar
1 C light brown sugar
2/3 C light corn syrup
6 eggs
3 C pecans [or walnuts]
CRITICAL MASS BROWNIES
1/2 pound butter
5 eggs
3 C sugar
1 Tblsp vanilla
1 1/2 C flour
2 to 2 1/2 C coarsely-chopped walnuts
OVERLY COMPLEX BUT NONETHELESS TASTY BROWNIES
1 stick butter
1 1/4 C sugar
3/4 C flour
1 tsp (or more) vanilla
a pinch of salt
1/4 C heavy cream
3 eggs
1/2 C chocolate chips (plus some to sprinkle on top)
1 C walnut pieces (plus some to sprinkle on top)
WORLD'S BEST BROWNIES
1/2 lb butter
2 C sugar
1/4 tsp salt
4 eggs
1 1/4 C flour
1 tsp vanilla
1 1/2 C chopped walnuts
ADULT CHOCOLATE BROWNIES
1/2 C unsalted butter (at room temp)
1 1/4 C sugar
1/4 tsp salt
2 tsp vanilla extract
4 large eggs (room temperature)
2/3 C all purpose flour
1 1/4 C walnut pieces (optional)
DOMINO'S BROWNIE RECIPE
3 squares unsweetened chocolate
1 C all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 C sugar
1 1/2 tsp vanilla
3/4 C chopped pecans or walnuts
SOUR CREAM CHOCOLATE CHIP BROWNIES
1 C sugar
1 egg
1 C sour cream
1 tsp vanilla
2 C flour
1/2 C unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 C chocolate chips
last updated 11/21/99