Old Fashioned Brownies Recipes

Steps:

• Preheat oven to 350°F
• Melt butter in microwave.
• Add the cocoa and stir.
• In medium bowl beat eggs until frothy.
• Add sugar, flour, and salt (also nuts if you are using them).
• Pour cocoa mixture over egg mixture and stir all together.
• Put into a greased 8 x 8 pan. Bake for 30 minutes.
• For a doubled recipe use a 9 x 13 pan.
• Icing, recipe below.
• Icing for Best Ever Brownies:
• 1 1/3 cup icing sugar.
• 1/3 cup cocoa.
• 3 tbsp butter or margarine.
• 1 tbsp & 2 tsp hot water
• Beat all ingredients together, add more liquid if necessary.
• Spread over brownies.

Steps:

• Melt butter or margarine. Add sugar and mix well. Cool.
• Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
• Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

Steps:

• Heat oven to 325°F with rack in middle. Lightly grease or butter pan and line with crisscrossed sheets of parchment or foil, leaving a 1-inch overhang.
• Melt chocolate with butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove bowl from pan and let cool 5 minutes.
• Add sugar and whisk well.
• Add eggs, 1 at a time, whisking well after each addition, and whisk mixture vigorously until smooth and cohesive.
• Whisk in vanilla and salt.
• Add flour and cocoa and stir with whisk until incorporated and batter is smooth.
• Fold in nuts with a rubber spatula.
• Spread batter evenly in pan and bake until a wooden pick comes out clean, about 40 minutes.
• Cool brownies completely in pan on a rack.
• To remove them easily from the pan, use the parchment overhangs to lift the brownies, still on the parchment, from the pan. Cut brownies into serving pieces.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-by-2-inch pan.
• Melt the chocolate and shortening together in a small saucepan. Stir the sugar into the well-beaten eggs in a large bowl. Combine the chocolate and the egg mixtures in the bowl.
• Add the baking powder and salt to flour and sift. Add the flour mixture to the chocolate mixture; add the vanilla and nuts, if using. Stir to combine.
• Spread the dough evenly in the pan. Bake 25 to 30 minutes. Cool 30 minutes, cut into squares and enjoy.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 9 x 12 pan (I find ceramic works awesomely) with oil or butter. Set aside.
• Combine melted butter, sugar and vanilla in large mixing bowl.
• Add eggs one at a time; mix each in evenly before adding the next one.
• Add cocoa in 1/4 cup measures, dumping into a sieve and shaking into bowl to ensure no cocoa-y lumps. Make sure cocoa is well integrated before adding next 1/4 cupful.
• Add flour, baking soda and salt. Mix well.
• Add nuts and chocolate morsels and work well into batter.
• Pour batter into pan and shake, shake, shake to make sure everything settles.
• Bake for 30 minutes or until brownies begin to pull away from sides of the pan.
• Cool at least 20 minutes before trying.
• Top should be crunchy and brownie should be warm and gooey.

Steps:

• Preheat oven to 350F (175C).
• Line a 9 x 13 inch baking pan with foil (allowing two edges to protrude and be used as ‘handles’ when removing the brownies) and butter foil and any part of pan that has exposed sides.
• Melt chocolate with butter and allow to cool slightly (I melt mine, carefully, in the microwave – it doesn’t take much more than a minute).
• Beat eggs slightly with vanilla.
• Gradually beat in sugar and continue to beat for 2-3 minutes.
• Blend in warm chocolate mixture.
• Stir in flour.
• Spread in prepared pan.
• Sprinkle nuts over top.
• Bake about 45-50 minutes.
• Cool in pan for 15 minutes then gently pry out of pan, using foil handles.
• Cool completely.
• Melt chocolate with butter for topping; drizzle over brownies using tines of fork.
• Let stand until chocolate is firm before cutting.

Steps:

• Preheat oven to 350 degrees.
• Sift the cocoa powder, baking soda, and salt together into a large bowl. Add the coffee and corn syrup. Blend with a wire whisk until the mixture is smooth and glossy. Add the applesauce, sugar, and vanilla extract. Whisk until completely blended. Add the flour. Fold in the yogurt with a wooden spoon just until it is incorporated.
• Fold the batter into an 8-by-8 inch nonstick baking pan. Bake for about 30 minutes, until the mixture is just beginning to separate from the edges of the pan and is firm to the touch in the centre.
• Remove from the oven, place on a rack, and cool completely in the pan, about 2 hours.