Dots Special Brownies Food

DOT'S BUTTERSCOTCH BROWNIES

Steps:

• Preheat oven to 350 degrees, or 325 degrees if using pyrex or glass.
• Melt brown sugar and butter together. Cool mixture for about 5 minutes.
• Add eggs.
• Mix flour, baking powder, salt, vanilla and nuts together.
• Add to other mixture.
• Mix well.
• Bake in greased 9 x 13 pan at 350 degrees for 30 minutes ~ if using pyrex or glass, reduce temperature to 325 degrees for 30 minutes.
• Top with chocolate frosting, if desired ~ I usually don't!

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

MY SPECIAL BROWNIES

Steps:

• Make brownies according to directions on pkg.
• Put 1/2 of the batter into greased 8x8" pan.
• Top batter w/ Hershey bars, broken to fit pan. Top w/ remaining batter.
• Bake at temperature given on package for 5 mins less than the minimum time called for.
• Enjoy.

THE BEST BROWNIES

Steps:

• Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Mix oil and sugar until well blended.
• Add eggs and vanilla; stir just until blended.
• Mix all dry ingredients in a separate bowl.
• Stir dry ingredients into the oil/sugar mixture.
• Pour into greased 9 x 9 square pan.
• Bake for 20 minutes or until sides just starts to pull away from the pan.
• Cool completely before cutting.
• Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

DOT'S SPECIAL BROWNIES

Steps:

• Grease a 9" round cake pan and preheat oven to 375°F.
• Mix shortening, brown sugar, and egg together thoroughly.
• Stir in milk and mix well.
• Sift the flour, baking soda and salt together then stir into the batter.
• Add the chocolate chips and the oats and blend well.
• Spread the batter into the prepared pan and bake for 30 minutes.
• ***Five minutes before brownies are finished baking -- mix the glaze ingredients together in a saucepan and bring to a boil, stirring constantly until glaze is smooth.
• Take brownies out of the oven and pour glaze over the top immediately.
• Cool completely on a wire rack then cut into pie shaped wedges.