Max Brenners Fudge Brownies Recipes

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

Steps:

• Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
• In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
• Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.

Steps:

• 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 baking dish.
• 2.Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• 3.Sift together the flour, cocoa powder, and salt. Gradually stir the dry mixture into the wet mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
• 4.Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
• 5.To make tiered cakes: using a small, medium, and large biscuit cutter cut out 3 circles. Top brownie circles on top of each other from large too small. Dust with powdered sugar and top with a cherry or raspberry.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan.
• In a medium bowl, cream together the sugar and butter. Stir in the chocolate syrup and eggs until well mixed. Mix in the flour and pecans. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a knife inserted into the center comes out clean.

Steps:

• Preheat oven to 350°. Line a 13″x 18″ jelly-roll pan with parchment paper. Butter and flour the paper. Place chocolate in a large heatproof bowl. Set aside. Place the butter and cream in a saucepan. Over medium, heat bring to a boil. Pour over chocolate and let sit about a minute or until chocolate begins to melt. Stir until chocolate is completely melted and mixture is smooth. Set aside to cool. Add vanilla extract to cooled chocolate mixture. Whisk in eggs, one at a time. Whisk in sugar. Sift 3/4 cup flour and salt. Using a wooden spoon, stir into chocolate mixture until fully combined. Toss nuts with remaining 1/4 cup flour. Stir into batter. Spread batter in prepared pan. Bake 28-30 minutes, or until a toothpick inserted in the center comes out almost clean. Allow brownies too cool. Wrap and refrigerate overnight.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mixing well.
• Combine flour, cocoa, and salt; add to creamed mixture and mix well.
• Stir in vanilla and walnuts.
• Spread into a greased 15x10 inch baking pan.
• Bake at 325 degrees for 40-45 minutes or until tests done.
• Cool for 10 minutes.
• Meanwhile, for icing, melt butter and chocolate.
• Place in a mixing bowl.
• Add half the powdered sugar; mix well.
• Add milk, vanilla and remaining sugar and beat until smooth.
• Spread immediately over warm brownies.