Fast Easy Chocolate 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.

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.

EASY BROWNIES

Steps:

• Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.
• Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
• If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.

PERFECT CHOCOLATE BROWNIES

Steps:

• Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tin with baking paper.
• Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
• Beat in the eggs, then stir in the flour and the cocoa powder.
• Pour the brownie batter into the prepared tin and bake for 30-35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
• Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool.

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.

FUDGY 4-H CHOCOLATE BROWNIES

Steps:

• Step 1: Mix melted butter and cocoa together in the bowl of an electric mixer.Step 2: Add in the rest of the ingredients.I like to cream the butter in with the butter cocoa mixture well, then the eggs. Once those are mixed together well, I add in all the dry ingredients and mix until they are all incorporated well. Scrape down the sides and bottom of the bowl a few times during the process. Step 3: Pour brownie batter in a parchment lined 8 x 8 inch square pan. Bake in a 350 degree preheated oven for 25-30 minutes.Step 4: Sprinkle immediately with nuts for and instant topping if you prefer.

FAST & EASY CHOCOLATE BROWNIES

Steps:

• Mix all ingredients well.
• Put mixture in greased pan.
• Bake in oven for 20 minutes at 300°F.

EASY ONE BOWL FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.
• In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.
• Add eggs one at a time then vanilla and stir until well combined.
• Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
• (optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.
• Spread in pan and bake for approximately 20-22 minutes or until the center is slightly set. Be careful not to over-bake!
• Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)

QUICK AND EASY BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease a 9×9 square baking pan, or line it with parchment paper.
• Mix together the oil, sugar and vanilla extract.
• Add eggs and mix until well combined.
• Combine flour, cocoa, baking powder and salt.
• Slowly add to the egg mixture until well combined.
• Pour the batter into the pan and spread evenly.
• Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

10 MINUTE ..QUICK AND EASY CHOCOLATE BROWNIE PUDDING CAKE

Steps:

• Boil water with 3 tbsp of sugar and set aside.
• Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
• Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.
• Spread mixture evenly into the buttered pan.
• Very slowly pour water into the center of the mixture and do not stir!
• Cover well, with plastic wrap or lid.
• Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
• Sprinkle with powdered sugar and serve with your favorite toppings.
• Enjoy!

CARAMEL BROWNIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving a bit of overhang on the edges.
• In a heavy saucepan over low heat, add the caramels and 1/3 cup of evaporated milk. Stir it constantly until caramels have melted and are well combined with the milk.
• In a large bowl, beat together the cake mix, melted butter, and 1/3 cup of evaporated milk until well-combined.
• Split the dough in half. Press half of it into the lined pan.
• Bake the dough for 10 minutes. Remove it from the oven and top with the chocolate chips. Pour the caramel evenly over the chocolate chips. Crumble the remaining dough over the caramel.
• Bake for 15 to 18 minutes. Cool the brownies in the fridge for 2 hours to set the caramel.
• Slice them into small bars. Serve and enjoy!

QUICK AND EASY BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Melt butter, water, and chocolate together in a saucepan on low heat. Stir frequently until butter is completely melted and a smooth consistency is achieved. Remove from the heat source and pour into a large bowl along with the cocoa powder. Mix well, then add eggs, ensuring that each egg has been thoroughly mixed in before adding the next one. Add vanilla extract and stir again until all ingredients have been thoroughly combined. Then add flour to the mixture slowly while stirring until the batter becomes very thick and stiff but not too dry or solid.
• Line baking tray with parchment paper, so brownies don't stick to tray when removed from oven later on. Spoon brownie mixture onto the tray using a spoon for easy removal and pour into the tray. Bake 20 minutes or until the toothpick comes out clean when inserted into the center of brownies. Allow cooling on a wire rack while cutting pieces of brownies with a sharp knife. Quick And Easy Fudge Brownies are now ready for consumption! Serve hot or store which will stay fresh for up to three days. Quick And Easy Fudge Brownies can be served with ice cream, fruits, frosting, powdered sugar, and more!

QUICK BROWNIES

Steps:

• Preheat oven to 350°F. Generously butter 8-inch square baking pan. Combine first 4 ingredients in medium bowl and stir until well blended. Mix in eggs, butter and vanilla. Mix in chocolate chips. Spread batter in prepared pan.
• Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan before serving.

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.

CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30cm x 23cm x 4cm traybake or roasting tin. Grease the tin and then line it with the paper, pushing it neatly into the corners. Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended. Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula. Bake for 40-45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much. Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.