Graces Elegant Brownies Recipes

PERFECT BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
• Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
• Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
• Cut into squares in the pan before turning out onto a board.

BEST HOMEMADE BROWNIES

Steps:

• Preheat the oven to 350° and line an 8x8-inch glass pan*** with parchment paper, or grease well with butter.
• Melt the butter and baking chocolate together in a microwave safe bowl. Microwave in 15 second intervals, whisking between each interval. When fully melted, whisk in the sugar. Let the mixture cool until almost room temperature. (Take care not to add the eggs too soon, or they'll scramble in the hot mixture.)
• Add the eggs and vanilla and beat with a hand mixer on high for 2-3 minutes or until lightened in color and fluffy. (Don't skip this step - beating the eggs well is what gives the brownies that characteristic crackly top.)
• Add the cocoa powder, flour, baking powder and salt. Stirring just until incorporated. Last, fold in the chocolate chips or nuts, if desired. Spread the batter into the prepared pan.
• Bake at 350° F for 28-32 minutes or until the tops of the brownies are shiny and crackly and the center doesn't wiggle when you shake the pan.
• Remove from the oven and let cool for at least 20 minutes. When ready to serve, use the parchment paper to lift the brownies out of the pan before cutting.
• Serve warm or cooled completely. The brownies will store tightly covered on the counter for 1-2 days or in the freezer for a couple weeks.

GRACE'S ELEGANT BROWNIES

Steps:

• 1. MAKE BROWNIE MIXES ACCORDING TO DIRECTIONS. ADD THE 2 BOXES CHOC. PUDDING. SPREAD OUT ON BROWNIE PANS EVENLY. PLACE IN OVEN AND WATCH AS NOT TO BURN THEM. MAKE SURE SPRAY PANS WITH PAM.
• 2. WHILE IN OVEN MAKE DREAM WHIP[STRAWBERRY] PLACE IN FRIDGE TIL READY TO USE.
• 3. MAKE SURE BROWNIES R TOTALLY COMPLETELY COOL BEFORE U START TO USE THE ROUND COOKIE CUTTER. THEM START CUTTING ROUND CIRCLES AND PLACE ON PLATTER WHEN U HAVE CUT OUT ALL UR CIRCLES U SHOULD HAVE AN EVEN AMOUNT.
• 4. NOTE DO NOT THROW OUT LEFT OVER BROWNIES. CRUMB THEM UP AND PUT IN STORAGE CONTAINER AND PLACE IN FREEZER FOR ANOTHER RECIPE.
• 5. NOW CUT A BOX BOTTOM FROM A CASE OF WATER AND LINE WITH FOIL. PLACE FIRST EVEN AMOUNTS OF BROWNIE CIRCLES ON FOIL.
• 6. NOW TAKE DREAM WHIP AND SPOON EVEN AMOUNTS ON TOP OF EACH.
• 7. THEN GENTLY TOP WITH OTHER HALFE OF BROWNIES. TAKE A BUTTER KNIFE AND CLEAR ANY ACCESS DREAM WHIP FROM SIDES OF BROWNIES. PLACE IN FREEZER TIL DREAM WHIP IS FROZEN.
• 8. JUST ABOUT 20 MINS B4 SERVING TAKE OUT OF FREEZER. U R READY TO DECORATE THESE BROWNIES. NOW DRISSIL BACK AND FORTH LITELY WITH CHOC SYRUP. THEN TAKE READY WHIP AND TOP IN A CIRCULAR MOTION.
• 9. GRATE CHOC BAR ON TOP OR SHAVINGS OF CHOC BAR ON TOP. THEN PLACE MARCHINO CHERRY ON TOP IN MIDDLE. AND ITS PRETTY AND IT TASTES AS GOOD AS IT LOOKS.

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

GRACE'S BROWNIE PARFIET

Steps:

• MAKE BROWNIE MIX ACCORDING TO DIRECTIONS ADD THE SMALL INSTANT CHOC PUDDING TO BATTER. DON'T OVER COOK BROWNIES. NO MORE THAN 30 MINUTES TOPS U WANT IT TO BE MOIST AND NOT DRY NOR HARD. BAKE IN PRE-HEATED OVEN 350. 350 IS ALWAYS A SAFE HEAT TO BAKE WITH.
• WHEN BROWNIES R DONE LET COOL COMPLETELY. MAKE THE 2 LARGE INSTANT CHOC. PUDDINGS AND SET ASIDE.
• CUT UP BROWNIES INTO SMALL BITE SIZE PIECES. SET ASIDE.
• NOW THAT EVERYTHING IS DONE AND U HAVE IT READY, U CAN START ON THE PARFIET CUPS. PLACE A LITTLE BIT OF BROWNIES ON BOTTOM OF PARFIETCUPS. ADD A LITTLE PUDDING AND CHOC SYRUP AND A DOLLOP OF COOL WHIP. REPEAT TIL U GET TO THE TOP.
• ONCE U R AT THE TOP TAKE REDDI WHIP AND MAKE A CONE TYPE TOP ADD CHOC CANDY BAR SHAVINGS TO THE TOP OF REDDI WHIP AND TOP WITH A MARCHINO CHERRY
• PLACE IN FRIDGE AND SERVE COLD.