Therealmccoybrownies Recipes

Steps:

• Heat over to 350º.
• Grease 9" square pan.
• Stir butter, sugar and vanilla in large bowl.
• Add eggs; beat well with spoon.
• Combine flour, cocoa, baking powder and salt.
• Add gradually to butter mixture, beating until well blended.
• Stir in nuts if desired.
• Spread into pan.
• Bake 20-25 minutes or until brownies begin to pull away from the sides of the pan.
• Cool.
• Frost if desired.

Steps:

• Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
• Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
• Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
• Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
• Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
• In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Steps:

• Make the brownies: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Stir together the flour, cocoa powder, baking powder and salt in a medium bowl. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly.
• Combine the butter, granulated sugar, brown sugar and water in a medium saucepan over low heat. Cook, stirring, until the butter is melted. Off the heat, whisk in the melted chocolate, then the eggs, one at a time, then the vanilla. Whisk in the flour mixture until just combined. Spread the batter evenly in the prepared pan.
• Bake until a toothpick inserted into the center of the brownies comes out clean, about 25 minutes. Transfer to a rack and let cool 10 minutes in the pan. Carefully remove from the pan using the foil overhang; transfer the brownies to the rack to cool completely.
• Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on high speed until light, about 1 minute. Add the confectioners' sugar, cocoa powder, milk, vanilla and salt. Reduce the speed to low and beat until combined. Increase the speed to high and beat until light and fluffy, about 5 minutes, thinning with 1 to 2 tablespoons more milk if needed. Spread the frosting on the brownies. Cut into pieces, then decorate with candy eyeballs and sprinkles.

Steps:

• Heat oven to 350.
• Melt butter and whisk in cocoa while very hot. Cool.
• Whisk sugar, salt, and vanilla into cocoa. Add eggs at once and combine.
• Fold flour in just until incorporated. Fold in nuts if desired.
• Bake for 20 minutes.
• Check to see if it's done by inserting a toothpick. The toothpick will not come out clean, there will be a little batter clinging to the toothpick but it will not be wet.
• Serve with some fresh fruit and whipped cream. 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:

• Make brownies:
• Preheat oven to 350°F. Lightly butter 8x8x2-inch metal baking pan. Stir butter and chocolate in small saucepan over low heat until smooth. Set aside. Using electric mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour, peppermint and vanilla extracts and salt; stir until just blended. Mix in nuts.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool slightly.
• Make toppings:
• Beat powdered sugar, 2 tablespoons butter, milk and extract in bowl until creamy. Spread over warm brownies. Chill until set, about 1 hour.
• Stir chocolate and 2 tablespoons butter in small saucepan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill until set, about 1 hour. Cut into 20 squares. (Can be made 8 hours ahead. Cover with foil; store at room temperature.)

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
• Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
• Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
• Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.