BIG BATCH BROWNIES
As kids we always knew when we were going to have company or there was going to be a bake sale somewhere because mom would make these brownies. They are rich, chocolatey and delicious and best of all make a big pan full.
Provided by Northern Star
Categories Bar Cookie
Time 1h5m
Yield 20-24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- Melt Chocolate and Butter on low heat. Cool.
- Sift Flour, Baking Powder and Salt together - Set aside.
- In large bowl beat the eggs well, add the sugar gradually, beating until thick.
- Add the Vanilla and melted Chocolate/Butter to the Eggs, blending well.
- Stir in the dry ingredients and the nuts.
- Pour batter into a greased 11 x 15 sheet pan.
- Bake for 30 - 35 minutes until it tests done.
- To Make Glaze melt butter and chocolate together in saucepan, remove from heat and add the powdered sugar and the egg stirring constantly.
- Pour the Glaze over the warm brownies in pan, and spread evenly.
BLONDE BROWNIES (BIG BATCH)
These are super easy, makes a crowd pleasin' batch of moist chewy bars. Recipe given to me by a lady in South Carolina.
Provided by Iron Bloomers
Categories Bar Cookie
Time 55m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Spray a jelly roll pan with no-stick spray (10x15).
- Preheat oven to 350°.
- Stir together dry ingredients (first 3); set aside.
- In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
- Add vanilla and blend well.
- Add flour mixture, chips and nuts; mix completely.
- Pour into prepared pan.
- Bake at 350° for 35-40 minutes. Test with toothpick.
- Careful not to over bake. Check at 35 minutes.
- Cool on wire rack.
- Cut into squares and when cool store airtight.
Nutrition Facts : Calories 274.9, Fat 16.5, SaturatedFat 3.6, Cholesterol 28.2, Sodium 124.6, Carbohydrate 31.1, Fiber 1.5, Sugar 21, Protein 3.6
BIG SLAB BROWNIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
- In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
- In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
- Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
- Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
- Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.
BUTTERSCOTCH BROWNIES II
These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.
Provided by Anna Pages
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
- Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
- Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
- Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
- To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!
Nutrition Facts : Calories 416.6 calories, Carbohydrate 56.6 g, Cholesterol 71.7 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 10.4 g, Sodium 233.4 mg, Sugar 44.5 g
BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS
Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h5m
Yield Makes 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
- In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
- Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
- Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)
SMALL BATCH BROWNIES
My all-time favorite best brownie recipe made in a loaf pan has been oh-so-perfected over the years. As if cutting the brownies in half into two giant bakery-sized pieces isn't fun enough, I then stirred in pretty M&Ms, but other fun things to stir in or press into the surface include mini chocolate chips, your favorite chopped chocolate bar, chopped pieces of crystallized ginger (oh yes), chopped candy bars (especially the ones with caramel!) and even sprinkles!
Provided by Christina Lane
Categories dessert
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
- Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
- Spread the batter into the prepared pan and sprinkle the candy-coated chocolate candies on top. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes.
- Let cool completely in the pan, then lift out using the parchment paper. Slice in half or into four pieces and serve.
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