No Fail Brownies Recipes

Steps:

• Set oven to 375 degrees (second-lowest rack).
• Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high).
• In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick).
• Add in walnuts of chocolate chips mix to combine.
• Spread into the prepared baking dish (the batter will be very thick so have patience!).
• Bake for about 25-30 minutes (do not overbake).
• Cool completely before frosting.

Steps:

• Cream together the margerine and sugar until fluffy. Do not underbeat, this may take 5-10 minute.
• Add the remaining ingredients, reserving the powdered sugar for later, and blend well. Batter will be stiff.
• Put into a 9X13" pan and bake at 350 for 20-25 minutes.
• Don't overbake, this is supposed to be a moist fudgey brownie.
• Let cool and sprinkle powdered sugar on top.

Steps:

• Preheat oven to 180 degrees Celcius.
• In a small saucepan, melt chocolate with 1/2 cup of margarine over low heat.
• Remember to stir constantly until well blended and looks smooth.
• Remove from heat.
• Cool for 5-10 minutes.
• In a bowl, mix together sugar, eggs, and vanilla.
• Beat mixture until fluffy.
• Add flour, salt and chocolate mixture.
• Blend well.
• Pour into prepared (greased) pan.
• Bake for 30-35 minutes.
• Remember not to overbake.
• Cool for 40 minutes to 1 hour.
• In a small saucepan, melt chocolate chips and margarine together over low heat until smooth.
• Drizzle mixture over cooled brownies.
• Wait till it sets then cut into bars.

Steps:

• Preheat the oven to 400°F Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Steps:

• Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
• Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Steps:

• Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don't have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.
• Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.

Steps:

• Mix crumbs, marshmallows and walnuts in large bowl; set aside.
• Combine chocolate, evaporated milk, corn syrup and salt in large saucepan. Cook on low heat until chocolate is completely melted, stirring frequently. Increase heat to medium. Bring to full rolling boil, stirring constantly. Boil 10 minutes, stirring constantly. Remove from heat. Add margarine and vanilla; stir until margarine is completely melted.
• Add to crumb mixture; mix well. Spread into greased 9-inch square pan. Refrigerate 3 hours or until set. Cut into 24 bars.