Farm Stand Brownies Food

FARMER BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Heat the butter, water and cocoa until the butter is melted and the ingredients are very hot. The mixture doesn't need to come to a boil. This can be done in a saucepan on the stovetop or in the microwave.
• Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the buttermilk, vanilla and beaten eggs.
• Mix by hand or at low speed with a hand mixer until smooth (do not overmix).
• Pour into greased 10″ x 15″ cookie sheet and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
• While the cake is baking, prepare the frosting.
• Combine the first three ingredients in a saucepan and cook over low heat until the butter is melted and the ingredients are very hot, but not boiling. You can also do this in the microwave, stopping and stirring a few times in between.
• Sift the icing sugar to remove lumps, and add to butter/coca/buttermilk mixture along with vanilla. Beat with mixer until smooth.
• Allow cake to cool for 5-10 minutes and pour icing over warm cake. Spread evenly with an off-set spatula or knife. The heat of the cake will melt the icing to form a thick, glossy glaze.
• NOTE: No buttermilk? Make one cup of buttermilk by using 1 tablespoon white vinegar plus enough milk to make 1 cup.

FARM STAND BROWNIES

Steps:

• Heat oven to 350°F.
• Line a 13x9 pan with foil and butter the foil.
• Place chocolate chips and butter in a saucepan and stir constantly over medium-low until melted and smooth. Add espresso powder and vanilla and stir. Cool 15 minutes.
• Whisk flour, baking powder, and salt in a small bowl. Add walnuts and toss to coat.
• Whisk eggs and sugar in a large bowl just to blend. Add chocolate mixture and stir to blend. Add flour mixture and stir to just blend. Pour into pan.
• Bake until a tester comes out with moist crumbs, about 35 minutes.
• Cool completely. Cover and chill for 6 hours. Remove from pan to work surface. Cut into 16 pieces.

LILY'S BROWNIES

Steps:

• Preheat a CONVECTION oven to 350 degrees.
• Line an 11 x 9 inch pan with foil leaving a little overhand around the edges.
• Butter the foil.
• Melt the chocolate and butter in a small saucepan over very low heat, stirring often and watching carefully just until smooth.
• Using an electric mixer, beat the eggs, vanilla and almond extracts, and sugar in a large mixing bowl at the highest speed for 10 minutes.
• The mixture will be thick and increase in volume.
• Mix in the melted chocolate and butter mixture at a low speed until just blended.
• Add the flour and stir just until mixed.
• Turn the brownie mixture into the prepared pan.
• Bake the brownies in the center of the convection oven just until a hard crust forms and the edges are very slightly browned, which is about 20 minutes.
• The batter in the center will seem undercooked.
• Let the brownies cool until they are room temperature.
• This is the hard part, refrigerate the brownies at least 6 hours or overnight.
• This is what gives them a great fudgy and crusty texture.
• Lift the brownies from the pan using the foil, then cut into 25 small squares.
• (They are very rich).

CHOCOLATE BROWNIES (FROM THE FARM OF BEVERLY HILLS)

Steps:

• Preheat oven to 350°F Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour.
• Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time.
• Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt.
• Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

FARMERS BROWNIES

Steps:

• Mix the first four ingredients together.
• Add in the next five ingredients.
• Butter a brownie pan.
• Pour in the batter.
• Bake at 350 degrees for 20 minutes.
• For the Frosting: melt the 1/2 cup butter and 3T buttermilk together.
• Bring to a boil.
• Add 3-4T cocoa and 3 cups powdered sugar.
• Frost the brownies.
• Enjoy!