Brownies To Die For Recipes

TO DIE FOR BROWNIES

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.

JOY THE BAKER'S BROWNIES TO DIE FOR RECIPE - (4.5/5)

Steps:

• 1.BROWNIES; 2.Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking dish and set aside. 3.In a medium bowl whisk together flour, baking powder and salt. Set aside. 4.Bring about 2 inches of water to a boil in a medium saucepan. In a medium heatproof bowl add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown sugar and granulated sugar. Whisk in eggs, yolk and vanilla. 5.Add the flour mixture all at once to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in the chocolate chips. 6.Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the bornies comes out clean. Remove from the oven and cool completely before frosting. 7.CHOCOLATE BUTTERCREAM FROSTING 8.In the bowl of an electric mixer fitted with a paddle attachment cream together butter, cocoa powder and salt. Mixture will be very thick, but cream for about 3 minutes at medium speed. 9.Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate 2-1/2 cups powdered sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth. 10.In a 1-cup measure stir together cream and Ovaltine. Turn the mixer to medium and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy and spreadable. Add more powdered sugar to adjust consistency. Spread or pipe frosting onto cooled cakes or cupcakes (or brownies!).

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the 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 to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in 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 colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• 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 this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. 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 until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

MARTHA LOUISE STEWART'S "TO-DIE-FOR" BROWNIES

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.