Easiest Brownies Ever Food

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

THE BEST EVER FUDGE BROWNIES

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

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.

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

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.

THE BEST BROWNIES AKA CHOCOLATE CHEWY WONDERS

Steps:

• Kick the tires and light the fires and preheat your oven to 350 degrees.
• Melt the butter in a pot, remove from the heat and stir in the white sugar.
• Once that is combined, mix in your cocoa.
• Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
• Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!
• Line a 9x9 pan with parchment paper.
• I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

EASIEST BROWNIES EVER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11 inch baking dish.
• In a large bowl, mix the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, salt and cocoa powder just until moistened. Stir in the walnuts, if using. Spread the batter evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top is dry and the edges begin to pull away from the sides of the pan. Cool before cutting into squares.

BEST HOMEMADE BROWNIES

Steps:

• Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
• In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined.
• Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!

BEST BROWNIES EVER

Steps:

• Preheat oven to 350 F.
• Line a 13×9 baking dish with aluminum foil slings, which makes it easier to lift the brownies out once they're cooled. Spray the foil liberally with non-stick baking spray, set aside.
• In a medium bowl, whisk the flour and sea salt together until combined. Set aside.
• In a large bowl, add the cocoa powder and espresso powder. Pour in the hot water, and whisk vigorously until smooth. Add the finely chopped unsweetened chocolate and whisk until no lumps remain and mixture is smooth and completely melted.
• Pour in the oil and melted butter, and continue to whisk until somewhat combined. This mixture will separate and look a little curdled, but don't worry - that's normal.
• Add the eggs and egg yolks, plus the vanilla extract, and whisk until fully combined. The eggs will help bring the mixture together, so it'll look a lot better by now.
• Whisk in the sugar until fully combined, then pour in the flour and salt mixture. Fold the flour mixture into the chocolate mixture until no flour pockets remain and mixture is smooth. Then, fold in the chopped semi-sweet chocolate.
• Pour the brownie batter into your prepared baking dish, and bake for 30 minutes on the middle oven rack.
• Remove the brownies from the oven and let them cool for 1 to 2 hours on either a baking rack or trivet. Slice into 24 squares, and serve.

THE BEST HOMEMADE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
• Whisk in eggs, one at a time, beating well after each addition.
• Stir in flour, cocoa and salt until combined.
• Line a 9x13" pan with tin foil or parchment and spray with non-stick spray. Spread batter in prepared pan. Bake for 25-35 minutes or until the outer 3 inches are set. They do not need to be totally set as they will continue to cook in the pan -- if you like them gooey-er, you just take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out with moist crumbs.

EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)

Steps:

• Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
• Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
• Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
• Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don't worry if it looks gritty; it will become smooth once you add the eggs and flour.
• Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
• Stir in the vanilla.
• Add the eggs, one at a time, stirring vigorously after each one.
• When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
• Stir in nuts if using.
• Spread the batter evenly in the prepared pan.
• Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
• Cool completely before removing from the pan - this step is essential and helps the brownies set. Cut into 16 squares.

BEST EVER CLASSIC CHOCOLATE BROWNIES

Steps:

• Heat the oven to 180C/fan 160C/gas 4.
• Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
• Whisk the eggs and sugar together until the mixture is light and fluffy.
• Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.
• Fold this in to give a fudgy batter.
• (To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.)
• Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.

AMAZING BROWNIES RECIPE

Steps:

• Preheat oven to 325 degrees. Line an 8x8 baking pan with aluminium foil or parchment paper or spray with cooking spray; set aside.
• Melt the butter and unsweetened chocolate together over low heat in a medium saucepan or in the microwave in 30 sec increments while stirring, until the chocolate and butter are fully melted.
• Remove from heat and add the sugar and stir. Add beaten eggs and vanilla and stir until well combine. Add flour, chocolate chips, and walnuts. Gently stir just until blended (do not overmix batter).
• Pour batter into pre-pared and bake for 30-35 minutes or until the crust has formed and a toothpick inserted comes out clean. Cool for at least 15 minutes before attempting to cut.

BEST EVER BROWNIES

Steps:

• Preheat oven to 350F
• Grease and lightly flour 11 x 7 pan (or 13x9 pan if you do not have 11x7) and set aside
• In small saucepan, heat ⅔ cup water until it just begins to boil. Add cocoa powder, semisweet chocolate, and instant coffee. Immediately remove from heat and stir constantly until mixture is smooth and silky.
• In large microwave-safe bowl, melt butter on 15 second increments, stirring at intervals until completely melted.
• Stir in sugar and vanilla.
• Stir in chocolate mixture, stirring until completely combined.
• Add eggs and egg yolks, stirring until completely combined.
• Sprinkle salt over batter and stir in.
• Gradually stir in flour until completely combined.
• Spread batter into prepared pan and bake on 350F for 30-35 minutes if using 11x7 pan and 25-30 if using 13x9 pan (time may vary depending on your individual oven. To check if brownies are done, insert a toothpick into the center of the pan. If it comes up wet with unbaked batter return it to the oven and continue to check every five minutes. When the brownies are completely done, the toothpick will be slightly fudgy and may have a few crumbs, but it will be a a fudge-like consistency and not a wet batter consistency.

BEST AND EASIEST BROWNIES

Steps:

• Preheat oven to 350 F, prepare the pan (9x9 inch pan) by generously coating the pan with oil and set aside.
• In a large bowl, add the melted butter and melt for about 30 seconds on high heat. Next, add the granulated sugar and mix until combined. Add eggs, vanilla extract and mix until everything is just combined. (Don't overmix)
• Add the unsweetened cocoa powder, all-purpose flour, salt, baking soda, and mix until well combined. Then pour the brownie batter into the pan and bake for 25-30 minutes.

BEST FUDGIEST BROWNIES

Steps:

• Preheat oven to 175°C | 350°F.
• Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
• Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
• Fold in 3/4 of the chocolate pieces.
• Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
• Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
• After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!

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!

EASIEST BROWNIES IN THE WORLD

Steps:

• Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
• Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet).
• Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

BEST BROWNIES EVER

Steps:

• Heat oven to 350 degrees F. Line the bottom AND up the sides of a 9-inch x 9-inch baking pan with parchment paper.
• Beat together the butter, sugar, and vanilla in the bowl of a hand or stand mixer. Add the eggs one at a time, mixing well between each addition.
• Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.
• Mix in the chocolate chunks with a wooden spoon or spatula.
• Pour the thick batter into the prepared dish and spread evenly.
• Bake for 25 minutes, until brownies begin to pull away from the side of the pan. If you like your brownies less fudgy, add 5-7 minutes of additional baking time.

THE BROWNIE THAT STARTED IT ALL A.K.A THE WORLD'S BEST BROWNIE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 13 by 9-inch pan with vegetable oil spray.
• In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
• Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.

THE MOST AMAZING BROWNIES (BAKING CHOCOLATE VERSION)

Steps:

• Preheat your oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray.

EASIEST FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• COOKING HACK: for easier removal of the brownies from the pan, add in a sheet of tinfoil lengthwise with enough of the edges rolled as handles , spray lightly with cooking spray, that way you can easily lift the brownies out of the pan for easier cutting.
• In a large microwave safe bowl break up the chocolate (it melts easier in smaller chunks) add the 3/4 cup butter and microwave on high for 2 minutes. Using a whisk, stir until the chocolate and butter mixture is smooth.
• http://www.morgansistersrecipes.com/wp-content/uploads/2020/07/0723201435-scaled.jpg
• Add in the 2 cups sugar and continue stirring, about a minute. Add in the 1 tsp vanilla extract.
• TIP: use the cap of the vanilla extract to measure with if you don't have anything else handy.
• Add in the 3 medium size eggs one at a time, stirring well after each addition.
• TIP: make sure the mixture is cool enough that you're not cooking the eggs before you can even get things stirred and into the oven to cook.
• TIP: I like to crack the eggs into a separate bowl first, then add them to the mixture. that way, you don't have to be digging for eggshell pieces in the batter if the cracking doesn't go as planned!
• Add in 1 cup flour and stir until well mixed ( switch to a big spoon at this stage for easier stirring as the batter will be to thick for the whisk)
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• At this stage, you can add the chocolate chips and/or nuts if you so choose.
• Pour mixture into prepared pan. Be sure to use a rubber spatula to scrape out all of that yummy goodness!!
• Bake in oven at 350 degrees for 30 minutes.
• Brownies should be moist in the center. Don't overbake! No one wants to eat concrete brownies!
• This is the hardest part. You need to let them cool for at least 10 or 15 minutes, before cutting. Sorry, guys. After that, lift out by the foil handles, and cut into the desired sized squares.
• Enjoy!
• The Morgan sisters

EASIEST EVER BROWNIES

Steps:

• 1. All ingredients go in the saucepan, to the baking dish! Melt butter in saucepan. Stir in sugar, vanilla, eggs, flour, baking powder, cocoa, salt and nuts, stirring after each addition.
• 2. Pour into sprayed 9 inch square baking dish. Bake in preheated 350 degree oven for 20-25 minutes.

EASY BROWNIES

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3½ and line a 20cm/8in square brownie tin.
• Put the butter and cocoa into a saucepan over a low heat, stirring frequently until the butter has melted. Remove from the heat and leave to cool for 2 minutes.
• Meanwhile, whisk the eggs, both sugars, vanilla and salt for about 2 minutes until pale. Add the cocoa and butter mixture and stir to combine.
• Sift the flour over the mixture and use a rubber spatula to mix thoroughly. Pour the mixture into the prepared tin, spread level and bake for 18-20 minutes until just firm to the touch. Leave to cool in the tin before cutting into squares.

BEST DANG BROWNIES EVER

Steps:

• Put the cocoa spread and butter in a large glass (microwavable) bowl. Microwave on high for 30 seconds. Remove and blend together well. Use a hand mixer on medium speed and ship for about 90 seconds. The mixture will cool down as you mix. Put the eggs in a small bowl. Whisk rapidly until frothy, about 60-75 seconds. Add the eggs to the chocolate mixture and whip again with the hand mixer for another couple of minutes. Sift together into a medium bowl the flour, pudding/pie filling, baking powder, salt and espresso. Blend and mix well. Pour the dry mixture into the chocolate/wet mixture and blend completely. Add the coconut, walnuts, and chocolate chips and blend in. You'll have a very thick mixture, like a dough ball! Pour into a well-greased baking pan. Spread out into the pan. Bake in a preheated 350 oven for 18-20 minutes. Remove to a cooling rack for about 30 minutes.