Favoritefrostedbrownies Recipes

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well., Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a bowl, beat the butter, milk and vanilla; add cocoa. Gradually beat in confectioners' sugar until smooth. Spread over cooled brownies. Decorate with sprinkles if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

Steps:

• Mix all brownie ingredients. Bake in a greased 9x11 inch pan at 350°F for 20-25 minutes.
• While brownies are baking, mix all icing ingredients together. Set aside.
• Immediately ice brownie with icing while still hot.

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 15x10 inch baking pan.
• Combine the margarine and the sugar in a large mixing bowl; use an electric mixer to beat until light. Beat in the eggs and vanilla; mix well. Whisk together the flour, cocoa powder, walnuts, and salt in a large bowl. Stir the flour mixture into the egg mixture, mixing just until dry ingredients are incorporated. Spoon batter into prepared pan.
• Bake brownies in the preheated oven until the edges begin to pull away from the sides of the pan, 40 to 45 minutes.

Steps:

• Preheat oven to 350°F.
• Butter and flour an 18 cm cake tin.
• Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
• Mix well, and allow to cool slightly.
• Blend flour, sugar and salt well.
• Add the cooled chocolate mixture to the flour, fully incorporating.
• Whisk in the eggs and the yolk one at a time.
• Beat for about a minute until thickened and smooth.
• Bake for 40-45 minutes or until a toothpick inserted is moist with crumbs.

Steps:

• In a large mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
• Spread into a greased 13-inch x 9-inch x 2 inch baking pan.
• bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• For frosting, in a mixing bowl, beat the butter, milk and vanilla; add cocoa.
• Gradually beat in confectioners' sugar until smooth.
• Spread over cooled brownies.
• Decorate with sprinkles if desired.

Steps:

• Preheat the oven to 350 degrees F.
• Grease an 11 x 7 inch baking pan.
• In a bowl combine the flour and salt, stirring to blend.
• In a double boiler over hot water, or in the microwave, combine the margarine and the coarsely chopped chocolate.
• Heat, stirring occasionally, until melted and shiny.
• Remove from heat and let the mixture cool to room temperature, stirring occasionally.
• Combine the sugar, eggs and cooled chocolate mixture.
• Beat on medium speed until well mixed.
• Blend in the vanilla.
• Turn off the mixer and add the dry ingredients at one time, and blend on low speed until incorporated.
• Scrape down the sides of the bowl with a rubber spatula (refrain from licking, I know it's difficult).
• Stir in the dark and white chocolate chips.
• Scrape the batter into the prepared pan and level the top.
• You make now like what's leftover in the bowl.
• Use your discretion how much you leave in the bowl.
• Bake for 30 minutes for fudgy brownies, a cake tester will come out with some batter on it.
• DO NOT OVERBAKE!
• Remove the pan from the oven to a wire rack and let it cool slightly.
• Keep covered with plastic wrap in the fridge for up to 4 days.
• These are also amazing frozen, just make sure you have a good dentist.

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a 20x30cm (8x12-inch) tin with baking parchment.
• Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat.
• Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
• When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don't want to overbeat the mixture or your brownies will become too 'cakey'. Fold through the chocolate chips and scrape into the prepared tin.
• Bake for 20-25 minutes or until the top is shiny and slightly cracked. It will feel slightly underbaked, but for gooey, sticky brownies this is perfect. Leave to cool completely in the tin, then chill in the fridge for an hour to get the ultimate, fudgy center, then cut into squares.