Sweet Revenge Brownies Recipes

CHEWY FUDGY HOMEMADE BROWNIES

Steps:

• Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Or melt in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.
• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
• Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
• Pour/spoon batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
• Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides. Frost with chocolate buttercream, if desired. Cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
• Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

SWEET REVENGE BROWNIES

Steps:

• 1. Preheat oven to 300 degrees Fahrenheit. (Do not bake at a higher temperature, or the brownies will burn.) Generously grease a 9x13" baking pan.
• 2. Combine the 6 ounces of chocolate and butter in a medium saucepan, (The pan needs to be big enough to stir in the remainder of the ingredients). Melt over medium-low heat, stirring constantly, until the chocolate is nearly melted. Remove from heat and stir until smooth.
• 3. Whisk in the sugar until blended, followed by the eggs, one at a time. Whisk in the flour and vanilla. Fold in the mini marshmallows and chocolate chips. Pour into the prepared baking pan and smooth evenly.
• 4. Bake for 53-55 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake. Cool to room temperature and cut into squares. Store at room temperature.
• 5. NOTE: You will have to adjust cooking time, for your oven. In our old oven it only took 45 minutes, on 300 F, to bake these; in our new oven it took 61 minutes, on 325 F.

SWEET REVENGE BROWNIES

Steps:

• Preheat oven to 300 degrees.
• Generously grease an 8x12 pan.
• Combine chocolate and butter in a medium saucepan.
• Melt over med-low heat, stirring constantly, until chocolate is almost melted.
• Remove from heat and stir until smooth.
• Whisk in sugar until blended, then add eggs, one at a time, the flour, and the vanilla.
• Fold in mini marshmallows and one cup of chocolate chips.
• Pour into greased pan and smooth evenly.
• Sprinkle remaining chocolate chips on top.
• Bake for 53-55 minutes, or until a toothpick comes out clean.
• Do not overbake!

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.

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

SWEET REVENGE BROWNIES RECIPE

Steps:

• 1. Preheat oven to 300 degrees. (Do not attempt to bake at a higher temperature, or the brownies will burn.) Generously grease an 8x12-inch baking pan, or use a foil pan from the supermarket which is great for freezing or presenting the brownies as a gift. 2. Combine chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly, until the chocolate is nearly melted. Remove from heat and stir until smooth. 3. Whisk in the white sugar until blended, followed by the eggs, one at a time, the flour and the vanilla. 4. Fold in the mini-marshmallows and 1 cup of chocolate chips. 5. Pour into the prepared baking pan and smooth evenly. Sprinkle the remaining 1/2 cup chocolate chips on top. 6. Bake for about 53 to 55 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake. Cool to room temperature. Wrap in foil and store at room temperature or freeze. Cut into 48 squares for serving. Serve warm from the oven, topped with vanilla bean ice cream.