Milk Chocolate Brownies From The Fat Witch Bakery Recipes

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
• Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
• Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
• Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.

Steps:

• 1. grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°. Melt the butter and the coarsely chop milk and unsweetened chocolates in a small pan over low heat, stirring frequently. Set aside and let cool to room temperature.
• 2. Cream the eggs, sugar, and vanilla in a large bowl until smooth. Add the cooled chocolate mixture and continue mix until well mixed.
• 3. Measure the flour and salt and then sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains. Stir in the milk chocolate chips by hand.
• 4. Using a spatula, spread the batter evenly into prepared baking pan. Bake for 25 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it. Remove from the oven and cool on a rack for one hour. Cut just before serving. Makes 12 to 16 brownies.

Steps:

• Preheat oven to 350 degrees f.
• Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
• While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
• Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
• Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
• This can also be done over a double boiler.
• Allow chocolate mixture and roasted nuts to cool.
• Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
• Leave enough overhang on the lining to lift the brownies out of the pan when done.
• In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
• Shake to combine.
• This can be done in a bowl if you prefer.
• Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
• Add dry ingredients in three batches, fully incorporating each addition as you go.
• Spread mixture into prepared pan with an angled spatula or a large spoon.
• Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
• Cooking time varies all over the place depending on type of pan and your oven.
• I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
• Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
• You can rotate the pan halfway through the cooking process to even things out if desired.
• Cool in the pan on a rack.
• Remove from pan by lifting liner, place on a cutting board and cut into squares.

Steps:

• 1. grease a 9 x 9" baking pan with butter. Dust with flour and Out the excess. Preheat the oven to 350°. Melt the butter and chocolate in a small pan over low heat, stirring frequently. Set aside to cool. Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.
• 2. Mix the flour and salt and then sift together directly into the chocolate mixture. Mix the batter gently until well combined and no trace of the dry ingredients remain. At this point, if desired, stir in any extras like walnuts.
• 3. Spread the batter evenly into prepared baking pan and bake for 33 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter on it. Remove from the oven and cool on a rack for one hour. Cut just before serving. Makes 12 to 16 brownies.

Steps:

• Melt butter in saucepan over low heat. Add 2 cups sugar; beat well. Mix in eggs and vanilla; blend well.
• Sift together flour, cocoa, and salt. Add to sugar mixture and mix thoroughly. Stir in coconut. Spread in greased 13 x 9 x 2-inch baking pan.
• Combine chocolate pieces, 2 tblsp. sugar and walnuts; sprinkle evenly over batter.
• Bake in a 350 F oven 25 minutes or until done. Cool in pan on rack. Cut in 2 1/2 x 1-inch bars. Makes 2 dozen.