Alice Pikes Famous Brownies Food

ALICE PIKE'S FAMOUS BROWNIES

Steps:

• For Brownies: In mixing bowl or food processor blend well, butter, sugar, cocoa, eggs and vanilla.
• Combine flour, baking powder and salt.
• Add to cocoa mix.
• Bake in greased 8x8 square pan for 20-25 min at 350.
• Make them gooey-moist by taking them out just after the middle has puffed up or risen (which is the only way!) Leaving them in longer will give you a cake-like brownie.
• Meanwhile make icing.
• Allow to cool before icing or you can dust with icing sugar (shaken through a sieve).
• They are even good naked.
• For Chocolate Butter Icing: Cream butter with cocoa and 2 cups of icing sugar.
• Beat in 2 tsp vanilla, 2 TBSP milk and 1 cup of icing sugar.
• If needed, gradually add 1-2 TBSP milk until desired spreading consistency.
• Makes enough icing for 2 batches of brownies.
• Will keep in the fridge for a week.

BERTHA'S FAMOUS BROWNIES (JOSEPH ROSE)

Steps:

• Preheat oven to 300*F.
• Melt chocolate and butter in a double boiler (the bowl sits ABOVE the simmering water in the pan below). Mix all the dry ingredients (except the walnuts) together in a bowl. When chocolate has melted, add to the dry ingredients and stir for 4-5 minutes. Add in the 4 eggs and mix. Pour into a non-stick 9x13 baking pan. Sprinkle crushed walnuts over top (if using) and lightly press into top of batter.
• Bake in preheated oven for 30-40 minutes.You will be able to tell when they are done when the edges get a little crispy and they have risen about an inch.
• *Note: Even if the brownies are baked properly, the "tooth pick test" will still show it to be "gooey" and not come out cleanly. This is because of the richness of the mixture.
• Remove brownies from the oven and allow to cool at least 30 minutes before glazing.
• Once they have cooled, start the glaze. Whisk the water, preserves and gelatin in a sauce pan. Mix thoroughly and heat to a boil. Boil for 2 minutes. While the glaze is hot, use a pastry brush and apply a thick layer of the glaze to the top of brownies. Let sit.
• *Note: It is easier to slice the brownies if you put the pan in the freezer for a few of hours after glazing. This is the hardest part of the recipe -- the waiting!
• Cut into squares and enjoy!

NEW CLASSIC BROWNIES

Steps:

• Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
• Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
• Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.

ALEXANDRAS FAMOUS BROWNIES

Steps:

• Before you begin, take a 9x9 baking pan and spray Pam, or butter and flour your pan. You can lay waxed paper on the bottom, these are going to be going. You wont need it but to protect it from being scratched. Set oven to 350°F.
• First, step to creating these wonderful Brownies is to melt your Dark Chocolate and Milk Chocolate in microwave or double-broiler until creamy and smooth.
• Second, while your chocolate is melting, mix the BETTY CROCKER LOW FAT BROWNIE MIX with the 2 Egg Whites, 1/4 Cup Olive Oil, and 1/4 Cup Water. Mix until combined.
• Thirdly, Combine the melted, creamy Chocolate Mixture into the BETTY CROCKER LOW FAT BROWNIE MIX until combined. DO NOT OVER MIX.
• Fourthly, Pour your Brownie Mixture into your 9x9 pan and bake for until you can stick a toothpick in the middle and it is still gooey that the toothpick will pick up some crumbs, not completely covered in mixture. (They will bake for about 20 minutes) It may vary with your oven, you want the outside cooked, inside to look a little wet.
• Last, leave your brownies in the pan over night, or if your are serving the right away, wait about 30 minutes.
• THE BEST WAY TO EAT THESE BROWNIES!
• Take a slice from the middle, and take some homemade whip cream, or low fat ice cream or frozen yogurt and put it on your warm brownie. Watch it melt a second to infuse its luscious vanilla temptation the melt into your chocolate decadence. When you feel your mouth water, take a spoonful and breather in, and enjoy!
• These will be the best brownies you ever tasted!
• Make them for your loved ones, family, and friends.
• They will always want you to make them, and keep some of them for you. They go fast, so I suggest you make more then you thought, they are that light and fluffy, you wont feel bad about these brownies.
• God blessed me to cook, and I am sharing it with you and the world. God Blessings and I hope you love it and enjoy!

WORLD FAMOUS BROWNIES

Steps:

• Preheat the oven to 350°F.
• Line an 8-inch square pan with aluminum foil.
• Place bittersweet chocolate, unsweetened chocolate and butter in a large microwave-safe bowl. Microwave for 2-3 minutes, stirring every 30 seconds (don't skip this step or the chocolate will scorch!) until mixture is melted. Cool to lukewarm (don't skip this step either or the eggs will curdle!).
• Once mixture is cooled, stir in the sugar, pinch of salt, and vanilla until combined.
• Beat in the eggs by hand, one at a time.
• Add the flour and stir energetically for 3-5 minutes until the batter is thick, smooth, and 'dry'. It will look curdled at first and may have some separated liquid, but if you stir it thoroughly it will reach the correct consistency. (This step is the most important to ensure the brownies have the perfect consistency!).
• Scrape the batter into the prepared pan and bake until the center feels almost set (with a few dry crumbs when tested), about 20-30 minutes. Do not overbake!
• Let the brownies cool completely in the pan before serving. (Note: These brownies will 'mature' and improve in flavor and texture the following day or two after baking. Don't eat them all the first day and you will see what I mean!).
• These brownies can be stored, tightly covered with aluminum foil, at room temperature for up to a week.
• Enjoy!

JACKIE'S FAMOUS PARVE BROWNIES

Steps:

• Preheat oven to 180°C.
• Stir in one ingredient at a time. Sounds silly, but it is very important!
• Bake for 40 minutes.