Bakers Chocolate Brownie Food

CHOCOLATE BROWNIE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
• Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
• Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
• Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
• Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
• Leave to cool in the tin for 15 minutes before slicing and serving warm - delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

BAKER'S ONE BOWL BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

BLOOMIN' BRILLIANT BROWNIES

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper.
• Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using).
• Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
• Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency.
• Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out clean - the brownies should be slightly springy on the outside but still gooey in the middle.
• Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest.

BAKER'S CHOCOLATE BROWNIE RECIPE

Steps:

• Preheat oven to 350 and prepare an 8 inch square pan by lining it with foil or parchment paper.
• In a microwaveable bowl, melt butter and chocolate together in 20 second bursts, stirring in between, until completely melted and smooth.
• In a large bowl, combine butter and chocolate mixture with sugar and stir. Add eggs and stir. Add vanilla and salt. Stir.
• Add flour and stir until flour is just incorporated. Pour batter into prepared pan and smooth out.
• Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, but not wet batter.
• Set pan on a rack to cool.

KATHARINE HEPBURN'S BROWNIES

Steps:

• 1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
• 2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
• 3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)
• 4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
• You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

GERMAN CHOCOLATE CREAM CHEESE BROWNIES (1967)

Steps:

• Melt chocolate and 3 tablespoons butter over very low heat, stirring constantly. Cool.
• Cream remaining butter with cream cheese until softened.
• Gradually add 1/4 cup sugar, creaming until light and fluffy.
• Blend in 1 egg, 1 tablespoons flour and 1/2 teaspoon vanilla. Set aside.
• Beat remaining eggs until thick and light in color.
• Gradually add remaining 3/4 cup sugar, beating until thickened.
• Add baking powder, salt, and remaining 1/2 cup flour.
• Blend in cooled chocolate mixture, nuts, almond extract, and remaining 1 teaspoon vanilla.
• Measure 1 cup chocolate batter and set aside.
• Spread remaining chocolate batter in a greased 9 inch square pan. Top with cheese mixture.
• Drop measured chocolate batter from tablespoon onto cheese mixture, swirl with spatula or marble.
• Bake at 350 (F) degrees for 35 to 40 minutes.
• Cool, then cut. Cover, and store in refrigerator.

BAKER'S ONE BOWL BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
• CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.

GEMMA'S BEST EVER BROWNIE RECIPE

Steps:

• Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set it aside.
• In a large bowl combine melted butter, oil, and both sugars.
• Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
• Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
• Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
• Bake for 35-40 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
• Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!

ULTIMATE CHEWY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350ºF (180ºC).
• Line an 8×8-inch square baking pan with parchment paper, allowing excess to overhang pan edges. Set aside.
• In a large bowl, whisk together the cocoa powder, espresso powder (if using), and boiling water until smooth.
• Add ⅓ cup chocolate chips and whisk until chocolate is melted.
• Whisk in melted butter and oil. (Mixture may look curdled.)
• Add eggs, egg yolks, and vanilla and continue to whisk until smooth.
• Whisk in sugar until fully incorporated.
• Add flour and salt and mix with rubber spatula until combined.
• Fold in remaining 1 cup chocolate chips.
• Scrape batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 50-60 minutes. Transfer pan to wire rack and cool 1 hour.
• Using parchment overhang, lift brownies from the pan. Return brownies to the wire rack and let cool completely, about 1 hour. Cut into 16 squares and serve.

BAKER'S CHOCOLATE ONE-BOWL BROWNIE RECIPE

Steps:

• 1 microwave chocolate and butter in large bowl at high for 2 minutes or until butter is melted, stir until chocolate is melted. Stir in sugar, mix in eggs and vanilla, stir in flour and nuts, spread in greased 13 by 9 inch pan. Bake at 350 degree oven for 35 minutes

BAKER'S ONE BOWL BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.
• Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.