Big Batch Cocoa Brownies Food

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

BROWN BUTTER BROWNIES - THE BEST BROWNIE RECIPE

Steps:

• Preheat your oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper. You can also line it with aluminum foil (be sure to spray the foil with nonstick spray). Or you can just spray the pan.
• In a medium pot (I use a 3 quart saucepan), melt 1 and 1/4 cups of butter over medium heat. Yes, 1 and 1/4 cup. I called these the best brownies of all time, not healthy brownies!
• Stir the butter occasionally. See photos for how to brown butter. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Once you see brown bits, remove the pan from the heat. Do not stop cooking the butter until it is completely browned, see note.
• Immediately add 4 ounces of unsweetened baking chocolate. Break it up into pieces so that they melt faster. Stir until it is melted all the way.
• Add 2 and 1/2 cups sugar and stir it together. If there are still bits of chocolate that have not melted, put it back on the burner on low until it is smooth.
• Add 1/2 teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla. Stir it together.
• Whisking vigorously so they don't curdle in the hot batter, stir in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. I highly recommend an actual whisk for this step; a wooden spoon won't break up the egg whites as well.
• Add 1 cup all-purpose flour, spooned and leveled. That means take a large spoon and add flour to your measuring cup, then level off the top with something flat like a butter knife. Stir in the flour with a wooden spoon until just barely incorporated.
• Do not over mix. Over-mixed batter makes for a tough brownie, which is not what we're going for. You want soft, tender brownies! Once you don't see any more flour streaks, stop messing with it.
• Scrape the batter into the prepared pan and spread to the edges.
• Sprinkle 1 and 1/4 cups chocolate chips evenly over the batter. Use your spatula to gently fold it in. If you add the chocolate chips to the batter before pouring it into the pan, they tend to melt and swirl on you. Which might be okay with you. I prefer my chocolate to stay in chip form so that when you bite into a brownie you get tiny little pools of chocolate. Mmm.
• Bake at 350 for about 25-30 minutes. The edges should be set. The center of the pan should not wobble when you shake it. I always do the toothpick test: poke a toothpick in the center of the brownies and if there is no wet batter sticking to it, it's done. (If there is, leave it in for a couple more minutes) Be sure to poke a couple times so that you know you're not poking into a melted chocolate chip. Every oven is different, so you are going to have to use your best judgment here on the bake time! Do NOT over bake, or the brownies will be too dry. In my opinion, slightly under baked is better than over baked. Keep in mind that the brownies will firm up as they cool.
• When the brownies are done, remove from the oven and let cool as long as you can before giving in and trying a piece. If you need them to look nice, you need to let them set up in the pan for at LEAST 15-30 minutes.
• To cut these into nice looking squares, once the brownies have cooled, lift the parchment paper or foil out of the pan. Cut with a sharp knife, wiping the knife on a clean wet towel in between slices.
• These are almost impossible to eat without a glass of milk.

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.

BIG BATCH FUDGY BROWNIES

Steps:

• Heat oven to 350°F.
• Melt butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, 5-8 minutes or until smooth. Remove from heat; stir in sugar. Add sour cream, eggs and 2 teaspoons vanilla; mix well. Stir in flour and salt just until moistened.
• Spread batter into greased 15x10x1-inch baking pan. Bake 20-25 minutes or until brownie begins to pull away from sides of pan. (Do not overbake.) Cool completely.
• Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Spread over cooled brownies. Cut into bars.

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.

SUPER CHOCOLATEY EXTRA SMALL BATCH BROWNIES

Steps:

• Heat the oven to 350°F. Lightly grease and line a mini loaf pan. I used a small 5.5 inch square pan but these will definitely work in a mini loaf pan. Set aside.
• In a bowl, over a double boiler on medium to medium low heat, melt together the chocolate, butter, and cocoa, stirring with a spatula until melted and smooth. Set aside to cool.
• In a medium bowl, whisk together the sugars, egg, and vanilla until lightly pale. Whisk in the slightly cooled chocolate butter mix.
• Use a spatula to gently mix in the flour and salt, barely incorporating it and being careful not to over mix. One to two flour streaks are okay.
• Scoop into the prepared pan and spread out. Bake for 20-24 minutes or until a toothpick in the middle comes out clean. Cool on a wire rack before slicing and enjoying!

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.

SMALL BATCH BROWNIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
• In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Set aside to cool slightly.
• In a separate bowl, add egg, sugar and vanilla. Whisk using a hand whisk for 30 seconds, just until creamy and combined.
• Sift together flour, cocoa powder and salt. Add to melted butter mixture, along with the egg mixture. Stir gently using a spatula until a thick, smooth brownie batter forms. Gently stir through chocolate chips.
• Pour brownie batter into prepared pan and smooth out into one even layer. Bake for approximately 25-30 minutes or brownie no longer wobbles in the middle.
• Leave brownie in pan to cool completely. To prevent brownies from over baking on the edges while they cool, place brownie pan in a larger pan or container that's filled with an inch or two of cold ice water - this step is optional but I recommend trying it!
• Cut brownies into four rectangles or six triangles to serve. You can store brownies at room temperature or in the fridge. They also freeze really well.