Brownies
Lightly butter 12" x 71/2" pan, chop 4 oz. bittersweet
chocolate into
small pieces and place in top of double boiler, set over hot water.
Stir until smooth and melted. In bowl of electric mixer combine
1 1/2 cups sugar and 6 Tbs. pure vanilla extract and 1/2 tsp. salt.
Beat in 3 eggs one at a time. Beat at moderate speed until
thickened and increased in volume, about 5 min. Add the
chocolate
and beat until well blended. Remove bowl from mixer and
gradually
fold in 3/4 cup sifted flour then fold in 1 1/2 cups walnut
pieces.
Pour into prepared pan, smooth top and bake until done in center,
35-40 min. Let rest in pan for 30 min.
- 175 grams / 6 oz of butter
- 1 cup of chocolate chips or finely chopped
chocolate
- 1 teaspoon of vanilla essence
- 1 tablespoon of instant coffee powder (optional)
- 3 eggs
- 1 cup of white sugar
- 1¼ cups of flour
- ½ cup of roughly chopped walnuts or pecans
(optional)
- ½ cup of raisins (optional)
Preheat the oven to 180°C, 350°F or gas mark 4.
Grease a sponge roll tin or oblong baking dish. Using a double boiler
or microwave, melt the chocolate. Melt the butter separately to avoid
burning the chocolate. In a large bowl mix together the melted butter,
chocolate, vanilla and coffee powder. Set the mixture aside until it
is lukewarm. Whisk the eggs and sugar into the mixture. Sift in the
flour and sprinkle over the raisins and nuts. Fold gently until the
mixture is just combined. Pour into the greased dish and bake for 20
to 30 minutes until the brownie is cooked around the edges, but still
soft in the middle. Cool and cut into squares. Sprinkle with icing
sugar if desired.
(Makes 12 large brownies)
Chocolate
Cappuccino Brownies
From
Sara Moulten, editor of Gourmet Magazine
Ingredients
For brownie layer
For cream cheese frosting
For glaze
Directions
1. Preheat the oven to 350 degrees F, and butter and flour an 8-inch
square baking pan, knocking out excess flour.
Make brownie layer
2. In a heavy 1 1/2-quart saucepan melt chocolate and butter with
espresso mixture over low heat, stirring, until smooth and remove pan
from heat. Cool mixture to lukewarm and whisk in sugar and vanilla.
Add eggs, 1 at a time, whisking well until mixture is glossy and
smooth. Stir in flour and salt until just combined and stir in
walnuts.
3. Spread batter evenly in pan and bake in middle of oven 22 to 25
minutes, or until a tester comes out with crumbs adhering to it. Cool
brownie layer completely in pan on a rack.
Make cream cheese frosting
4. In a bowl with an electric mixer beat cream cheese and butter until
light and fluffy. Add confectioners sugar, vanilla and cinnamon and
beat until combined well. Spread frosting evenly over brownie layer.
Chill brownies 1 hour, or until frosting is firm.
Make glaze
5. In a double boiler or metal bowl set over a saucepan of barely
simmering water melt chocolate and butter with cream and espresso
mixture, stirring, until smooth, and remove top of double boiler or
bowl from heat. Cool glaze to room temperature.
6. Spread glaze carefully over frosting. Chill brownies, covered,
until cold, at least 3 hours.
7. Cut chilled brownies into 24 squares and remove them from pan while
still cold. Serve brownies cold or at room temperature. Brownies keep,
covered and chilled, in one layer, 5 days. These brownies are not
suitable for mailing.
Yield: 24 squares
Chocolate Chip
Brownies
http://la.essortment.com/brownieschocola_rqik.htm
1/2 LB OF Margarine. (Melt in bowl in microwave)
Add:
- 2 2/3 cups light brown sugar. Stir well.
- 3 Tablespoons hot water.
- 3 Eggs--add one at a time and mix well.
- 3 Cups flour.
- 3 Teaspoons vanilla.
- 1 Teaspoon baking soda.
- 1 Teaspoon salt.
- 1 12oz bag of chocolate chips
Put ingredients in a greased jelly roll pan.
Bake at 350 degrees for 25 minutes.
Cool before cutting into squares.
Chocolate
Soy Brownies
http://www.homeschoolzone.com/cook/chocsoybrownies.htm
What you need:
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 4 ounces plain soy yogurt
- 1 cup nonfat soy milk
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
What you do:
- Preheat the oven to 425 degrees and grease an 8x8
square pan or line with parchment paper.
- In a large bowl, combine the flour, baking soda,
sugar, and cocoa and set aside.
- In a food processor or blender mix the yogurt,
soy milk, oil, and vanilla until smooth. Pour the yogurt
mixture into the dry ingredients, stirring until well
combined.
- Pour the batter into the greased pan and bake for
25 minutes, or until the brownies spring back when touched.
- Cool the brownies to room temperature before
slicing.
Attorney General John Ashcroft
Specialty Recipe
- Instructions
- Begin with a box of brownie mix. The brand is up
to you.
- The instructions on the box will give you a list
of ingredients to add to the dry mix. Substitute chocolate syrup
for 1/4 of the liquid ingredients.
- Add one cup of chocolate chips and one cup of
walnuts.
- Once you have thoroughly mixed all of the
ingredients together, pour the mix into a pan two-thirds the
recommended size. This will make the individual portions thicker
and chewier!
- Place the pan into the oven and bake at 320
degrees, not 350 degrees as usually recommended. This will require
extended baking time.
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