To Die For Brownies Recipes

Steps:

• Combine flour, baking powder and salt (set aside).
• Combine melted butter, cocoa, sugar, eggs and vanilla.
• Blend dry mix into moist mixture.
• Add nuts and pour batter into a greased 9x13-inch pan.
• Bake at 350°F degrees for 35 minutes or until it just starts to pull away from sides.
• ICING: Melt butter in saucepan with milk on medium/low.
• Combine cocoa with sugar and stir into milk mixture.
• Add vanilla and let cool till spreading consistency (will be runny at first).
• Sprinkle with more nuts if desired.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add oil and sugar, beating for 10 minutes.
• Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
• Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 2/3 cup flour, cocoa powder, 1/4 teaspoon salt, and 1/4 teaspoon baking powder in a large bowl.
• Stir 3/4 cup sugar, coffee liqueur, 2 eggs, and 1 teaspoon vanilla extract together in a large bowl. Add melted butter and the flour mixture; stir and spread batter into an ungreased 9x13-inch baking pan.
• Sift 1 1/3 cups flour, baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt together in a large bowl.
• Beat peanut butter, unsalted butter, brown sugar, and 1/2 cup white sugar together in another large bowl using an electric mixer. Beat in 1 egg and 1 teaspoon vanilla extract. Stir in flour mixture. Place peanut butter cookie dough on top of the brownie mixture in the baking pan.
• Bake in the preheated oven until cookie layer is golden brown, 18 to 20 minutes. Let cool for 15 minutes. Cut into squares and leave in the pan until fully cool, about 20 minutes more.
• Place white chocolate in a microwave-safe bowl. Heat in microwave until melted, about 30 seconds. Place melted chocolate in a resealable plastic sandwich bag and cut a very tiny hole in a corner. Drizzle white chocolate over cooled cookie brownies.

Steps:

• Cut up all the butter into a good size glass bowl, then break up 185g of your amazing milk chocolate into small pieces and add in with the butter. Fill a saucepan about one quarter full with hot water, then sit the bowl on top of the saucepan and allow it to melt. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them together. Once the butter &chocolate has melted together cover the glass bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate &butter to cool, place a shelf in the middle of your oven and turn the oven on to fan 160C. Use a shallow 20cm square tin, place grease proof paper into the tin. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, to get rid of any lumps.
• With a sharp knife, chop 50g white chocolate and 50g milk chocolate into small chunks on a chopping board. Put the two different chocolates to one side for later use. After measured out your milk chocolate chips put them aside next to your chocolate.
• Break 4 medium eggs into a large bowl and tip in 265g sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, this takes about 7 or 8 minutes, so don't lose heart. You'll know it's ready when the mixture becomes really pale. Pour your egg and sugar mix back into a large bowl.
• Now pour the cooled chocolate mixture over the eggs and sugar mix, and then gently fold together with a rubber spatula middle, making a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the color is a dark brown. The idea is, be as gentle and slow - you don't want to undo all the work you did in step 4.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in the powder using the figure of eight action as before, it will end up looking gungy and fudgy. Once finished place your mix in your tin and spread evenly through the tin so it is even in corners, then evenly sprinkle your two chocolates and chocolate chips over the mixture.
• Place the tin into the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes. After take out the oven and leave to cool for 10 minutes then get two cooling racks and turn the brownie upside down and remove the tin and the grease proof paper and cut into good brownie sizes. Then place into an airtight tub and munch away!
• It's useful for you because you can keep the brownies in an airtight tub then the brownies should last for a good 2 weeks but you can also freeze the brownies and they should last for upto a month.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking pan.
• Mix the brownie mix according to box directions, omitting 1/2 of the oil asked for. Stir in the sour cream and coconut pecan frosting. Spread evenly into the prepared pan.
• Bake for 20 to 30 minutes in preheated oven, or until done. Be careful not to overbake, or they will harden and be impossible to eat! About 5 minutes before brownies are done, remove from oven, and sprinkle chocolate chips over the top along with chopped pecans. Place back in the oven for 5 minutes. Remove pan from oven, and use a spatula to spread the melted chocolate chips over the top to frost the brownies.

Steps:

• Preheat oven to 325 degrees. Melt chocolate and butter in small, heavy saucepan, stirring constantly. Remove from heat.
• Stir sugar and flour together in large mixing bowl. Add chocolate mixture, eggs, and liqueur, stirring well to combine. Stir in chocolate pieces and nuts.
• Spread in buttered 13X9" baking pan. Bake for 35 minutes (NO LONGER, brownies will not look done). Cool 1 hour on wire rack, then cut into bite size pieces (be sure to cut into pieces before chilling or they will be very difficult to cut). Chill overnight before serving.