Brownies For The Crowd Recipes

OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 12 x 18 x 1-inch baking sheet.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

BROWNIES FOR A CROWD

Steps:

• 1. Heat oven to 350 degrees. Grease well a 15 1/2" x 10 1/2" x 1" jelly roll pan.
• 2. Cream together butter and sugar. Beat in eggs and vanilla. Stir in chocolate syrup.
• 3. Mix flour, baking powder, and salt. Add to chocolate mixture. Add nuts if using.
• 4. Pour batter into prepared pan. Bake about 22 minutes or until an inserted toothpick comes out clean.
• 5. Cool in pan.
• 6. When brownies are cool, prepare frosting:
• 7. Combine butter, sugar, and milk in a saucepan. Bring to a boil and boil 30 seconds. Remove from heat. Add chocolate chips and vanilla.
• 8. Stir until mixture thickens slightly. (I hasten this process by putting pan's bottom in ice water.)
• 9. Spread icing over brownies. If I haven't used nuts in the brownies, sometimes I sprinkle nuts over the icing as soon as I spread it.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

BROWNIES FOR A CROWD

Steps:

• In a 2 quart saucepan, melt margarine and chocolate together over low heat.
• Remove from heat; stir in sugar.
• Beat in eggs, one at a time.
• Stir vanilla into chocolate mixture.
• Combine flour, salt, and baking powder; stir into chocolate mixture.
• Pour into greased 10x15x1 inch baking pan; sprinkle nuts over top.
• Bake at 350F for 18 to 20 minutes. Do not overbake!
• When cool, frost with Recipe #322559.
• Cut into 48 bars.

BROWNIES FOR THE CROWD

Steps:

• put all ingredients into bowl and mix according to what kind of brownies you like.
• mix with a mixer if you like cake.
• mix by hand if you like gooie.
• i mix with mixer until just mixed to get a half and half brownie.
• place in a 13x9 pan sprayed with pam.
• bake for 30-35 minutes at 350degrees.
• cut and let cool if you can. Be careful you don't burn your mouth.