Popular Questions About Chocolate Brownie Recipe

admin answers:

This is the absolute best Brownie recipe ever. A bit expensive but it makes a HUGE pan. Cut the recipe in half and bake in a 13X9 pan if you want.
Outrageous Brownies
1 pound unsalted butter
1 pound plus 2 Cups semi sweet chocolate chips-divided
6 ounces unsweetened chocolate
6 extra large eggs
3 Tb instant coffee powder
2 Tb vanilla extract
2 1/4 Cup sugar
1 1/4 Cup flour-divided
1 Tb baking powder
1 tsp kosher salt
3 Cups diced walnuts
In a medium bowl place walnuts, 2 Cups of the chocolate chips and the 1/4 cup of flour. Toss together and set aside.
Pre heat oven to 350 degrees F. Grease and flour a 13X18 pan. This would be a 1/2 sheet pan you can get at Costco or Sam’s if you don’t have one. Or use a jelly roll pan, it is a bit smaller but should work just watch the bake time.
Melt together the butter, chocolate chips,(not the ones in the bowl with the nuts) and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add the chocolate mixture. Stir in the reserved nuts and chocolate chips that have been tossed with the flour.
Pour into the prepared pan.
Bake for 30 minutes. Halfway through he baking time open the oven and bang the pan on the oven rack. This allows air to escape from between the pan and the batter. (I know it sounds crazy but it works.) DO NOT over bake! Cool thoroughly. Refrigerate and cut into squares.
I know warm brownies taste great but these will cut much better refrigerated. If I want one warm I “zap” it in the microwave for a few seconds.
I got this years ago off the Food Network it is Ina Gartens recipe. I think she has another using the same basic recipe but she adds peanut butter and swirls it through the batter.
Your search for the best brownie is over.

admin answers:

My very good chocolate brownie recipe

No nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies).

Ingredients
300g golden caster sugar
250g butter
250g chocolate (70 per cent cocoa solids)
3 large eggs plus 1 extra egg yolk
60g flour
60g finest quality cocoa powder
. Tsp baking powder

Method
1) You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.

2) Set the oven at 180°C/Gas 4. Line the bottom of the baking tin with baking parchment. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy.

3) Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces.

4) Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges.Pierce the centre of the cake with a fork – it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don’t worry.

admin answers:

* 1/2 cup butter
* 1 cup white sugar
* 4 eggs
* 1 (16 ounce) can chocolate syrup
* 1 teaspoon vanilla extract
* 1 1/8 cups all-purpose flour
* 1/2 cup chopped walnuts
* 1/3 cup evaporated milk
* 1/4 cup butter
* 1 1/2 cups white sugar
* 1/2 cup semisweet chocolate chips
* 1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place 1/2 cup butter, 1 cup sugar, eggs, chocolate syrup, vanilla, flour and 1/2 cup nuts in a mixing bowl; beat well. Spread batter in a 15 x 12 inch pan.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
4. Combine remaining 1/4 cup butter and 1 1/2 cups sugar in heavy saucepan. Add milk, and boil for 30 seconds. Remove pan from heat. Stir in chocolate chips, and beat until thickened. Frost brownies while still warm. Sprinkle with remaining nuts. Cool.

This does have a frosting, but it uses syrup for the brownies themselves! I hope this is helpful

admin answers:

3/4 c. Flour
1/2 c. Less 1 tbsp. Sugar
1/3 c. Unsweetened cocoa
1/2 tsp. Baking powder
3 tbsp. Plus 1 tsp. Unsalted reduced calorie butter, melted
3 lg. Egg whites
1 tsp. Vanilla extract
1 1/2 oz. Chopped walnuts

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with non-stick cooking spray; set aside. In large bowl, with fork, stir together flour, sugar, cocoa, and baking powder. Stir in butter, egg whites, and vanilla; mix well. Stir in walnuts. Spoon batter into prepared pan, spreading evenly. Bake 30 to 35 minutes. Let cool. Makes 8 servings. Use sugar-free pudding for topping if desired.

admin answers:

I love the recipe with yogurt in it the best! Here is the one I use:

Ingredients:

1 cup sugar
3/4 cup flour
1/2 cup cocoa
2 egg whites (This is for cake like brownies and is optional. I don’t usually use them because I love chewy brownies.)
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup non-fat vanilla yogurt (a 6 oz. Container, Dannon works best)
nonstick cooking spray

Directions

1. Preheat oven to 350°F.
2. Mix all dry ingredients.
3. Add yogurt and mix well.
4. Batter will be very thick.
5. Spray an 8×8 pan with nonstick cooking spray.
6. Spread batter evenly.
7. Bake for 30-35 minutes.
8. Remove and cool.
9. Dip a knife in warm water and cut into 16 squares.

Makes 16 servings