Big Batch Brownies Food

BIG BATCH BROWNIES

Steps:

• Heat oven to 350.
• Melt Chocolate and Butter on low heat. Cool.
• Sift Flour, Baking Powder and Salt together - Set aside.
• In large bowl beat the eggs well, add the sugar gradually, beating until thick.
• Add the Vanilla and melted Chocolate/Butter to the Eggs, blending well.
• Stir in the dry ingredients and the nuts.
• Pour batter into a greased 11 x 15 sheet pan.
• Bake for 30 - 35 minutes until it tests done.
• To Make Glaze melt butter and chocolate together in saucepan, remove from heat and add the powdered sugar and the egg stirring constantly.
• Pour the Glaze over the warm brownies in pan, and spread evenly.

BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS

Steps:

• Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
• In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
• Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
• Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

BIG BATCH COCOA BROWNIES

Steps:

• 1. Line a rectangular baking dish 9 x 13 with non stick foil. Have the non stick side facing up. Cut foil long enough to hang over at each end, so you can pull the layer of brownies out of the pan later. Preheat oven to 325.
• 2. In a large bowl mix the cocoa, sugar and salt. Add the melted butter and stir with a spoon to mix well.
• 3. Add the eggs one at a time along with the 1 extra yolk. Beat well after each addition. Stir in the vanilla.
• 4. Add the flour and nuts all at once and fold with a rubber spatula just until mixed. Do not over beat.
• 5. Turn batter out in to the prepared pan and spread evenly with the back of a metal spoon.
• 6. Bake in preheated oven for about 24 minutes. A pick will come out mostly clean. Do not over bake.
• 7. Cool completely on a rack.
• 8. Mix the frosting ingredients in a medium bowl and beat with a spoon until smooth. Frost the top of the brownies.
• 9. Keep brownies tightly covered before portioning to serve. Makes 24 2 inch square brownies or more if you make smaller squares. You can pull the entire sheet of brownies out to cut, by pulling up the extended ends of the foil.

BLONDE BROWNIES (BIG BATCH)

Steps:

• Spray a jelly roll pan with no-stick spray (10x15).
• Preheat oven to 350°.
• Stir together dry ingredients (first 3); set aside.
• In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
• Add vanilla and blend well.
• Add flour mixture, chips and nuts; mix completely.
• Pour into prepared pan.
• Bake at 350° for 35-40 minutes. Test with toothpick.
• Careful not to over bake. Check at 35 minutes.
• Cool on wire rack.
• Cut into squares and when cool store airtight.

SMALL BATCH BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
• Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
• Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
• Spread the batter into the prepared pan and sprinkle the candy-coated chocolate candies on top. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes.
• Let cool completely in the pan, then lift out using the parchment paper. Slice in half or into four pieces and serve.