Everyday Easy Brownies Food

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

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.

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.

EVERYDAY EASY BROWNIES

Steps:

• Preheat oven to 350F
• Microwave butter and chocolate in large microwaveable bowl on Medium 3 minutes or until butter is melted. Stir until chocolate is completely melted.
• Add eggs; beat until well blended. Srir in sugar, flour and walnuts. Spread into greased 13x9-inch baking pan.
• Bake 30 minutes or until a toothpick inserted in the center comes out with the fudgy crumbs. (Do not overbake). Cut into 24 squares to serve.
• PHILADELPHIA SWIRL BROWNIES: Prepare brownie batter and spread in baking pan as directed; set aside. Mix 1 package (250g) softened Philadelphia cream cheese and 1/4 cup sugar until well blended. Stir in 2 tablespoons Pure red Raspberry jam and 1 egg. Drop teaspoonfuls of the cream cheese mixture over brownie batter in pan; cut through batters several times with knife for marble effect. Bake as directed. Cool completely. Cut into squares as directed. Store in tightly covered containers in refrigerator.
• ROCKY ROAD BROWNIES: Prepare as directed, topping the brownies wirh miniature marshmallows and Baker's semisweet chocolate chips for the last 5 minutes of the baking time.
• PEANUT BUTTER SWIRL BROWNIES: Prepare as directed. Immediately after removing brownies from oven, drop 12 tablespoons of Peanut Butter over hot brownies; sprinkle with 2 squares chopped Baker's semisweet chocolate. Let stand until melted, then swirl lightly with knife for marble effect. Cool completely before cutting to serve.
• EASY FROSTING: Prepare brownies as directed; cool completely. Prepare 1 package (113g) instant pudding, chocolate, vanilla or butterscotch flavor as directed on package; reducing the milk to 1 1/2 cups. Gently stir in 1 cup thawed Cool Whip Topping . Spread over brownies. REfrigerate until set.

EVERYDAY BROWNIES

Steps:

• It's not as if I were short of a brownie recipe or two: I have over the years made them on easy autopilot; but I am no less grateful for this everyday, no-notice version. They are less extravagant - I use cocoa powder in place of the good-quality chocolate, and stud the mixture with a newstand's or convenience store's bar or two of milk chocolate - although to taste them, you would never, never guess. They ooze with such dark elegance and deep, deep chocolatiness.
• This is the recipe you turn to when a child or colleague informs you last thing that you're expected to bake something for a bake sale tomorrow. You can just smile serenely and head for the cupboard. If you're working from a more restrained array, so are clean out of light brown sugar, and there's no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup.
• A final note or, rather, nag: when I say cocoa powder, I do mean unsweetened cocoa; do not under any circumstance ever substitute drinking chocolate.
• Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan.
• When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
• Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
• In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
• Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
• Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners' sugar. I love these gorgeously warm. But then again, I love them cold, too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top.
• Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.
• Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Thaw overnight in cool place.

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
• Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
• Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
• Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
• Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.

SUPER-FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.