Hubbyschewybrownies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

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 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
• Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Steps:

• Combine sugar, flour, cocoa, salt and baking powder.
• Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts.
• Spread in a greased 13x9 inch baking pan. Bake at 350 for 25-27 min or until a toothpick comes out clean. If desired, dust with confectioner's sugar while warm.

Steps:

• Preheat oven to 350°F Grease a 9x13-inch baking pan.
• Combine dry ingredients in a medium bowl. Add remaining ingredients, stir well.
• Pour into prepared dish. Bake for 27-35 minutes or until a toothpick comes out slightly sticky (not clean).
• Cool pan on a wire rack.

Steps:

• Preheat the oven to 375 degrees F.
• Line a 10 x 15 x 1 inch jellyroll pan with foil.
• Grease the foil.
• Melt the butter (on top of the stove or in the microwave).
• When the butter is about half melted, add the chocolate.
• When the chocolate is about half melted, remove from the heat and stir until the butter and chocolate are completely and smoothly melted.
• Stir in the sugar, vanilla and eggs until it's all mixed in.
• Don't use a mixer, you don't want to get too much air into the batter.
• Stir in the flour, stir well, work those muscles.
• Mix in the graham cracker crumbs.
• Pour the batter into the greased pan and smooth out the top.
• The batter will very nearly fill the pan.
• Don't worry, it won't spill over.
• Bake for 30 minutes, or until the cake is just set.
• Remove from the oven and cool on a rack for 10 minutes.
• Cover with the cooling rack and invert the pan.
• Remove from the pan, and peel off the foil.
• Cool upside down for another 15 minutes.
• Invert the cake onto another rack and let cool to room temperature.
• Be patient, these babies are worth it.
• Slice with a serrated knife into 25 brownies.