Gooey Walnut Brownies Food

EASY GOOEY BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
• Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
• Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.

GOOEY WALNUT BROWNIES

Steps:

• Cream shortening and sugar well.
• If chocolate squares are used, melt and add to creamed mixture. If cocoa is used, sift together with the flour and the salt.
• To creamed mixture, add beaten eggs, vanilla, flour, salt and nuts with some of the flour shaken over them.
• Bake in a greased and floured 9 x 13" pan in a 350°F oven until it shrinks from the edges of the pan (about 25 to 30 minutes).
• Let cool and cut into squares.

CLASSIC GOOEY BROWNIES

Steps:

• For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
• Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
• Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
• For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
• Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

CHOCOLATE WALNUT BROWNIES

Steps:

• Pour a few drops of oil into a square cake tin.Sprinkle the tin with a little flour. Set aside.Put the chocolate and butter into a heatproof bowl.Put a little water in a saucepan and heat gently until it simmers. Stand the bowl over the water making sure it does not touch the hot water.Turn the heat down to medium. Using a wooden spoon,stir the chocolate and butter until it has melted. Remove the pan and stir in the sugar ,keep on stirring ocasionally.Set aside.
• Sieve the flour and salt together into a large mixing bowl. Break the egg into a small mixing bowl.Pick out any pieces of egg shell that have fallen into the bowl. Beat the egg lightly with a fork until the yolk and the white are mixed together.Add the vanilla extract and set aside.
• On a chopping board,roughly chop the walnuts using a kitchen knife.Set aside.
• Add the chocolate mixture,beaten eggs and walnuts to the flour.Mix well until smooth,using a wooden spoon.Spoon the mixture into the prepared tin and level the surface with a palette knife.
• Place the tin in the oven and bake for 35-40 minutes or until the brownies are well risen.Wearing oven gloves, take the tin out of the oven. Leave the brownies in the tin for about 5-10 minutes or until almost cold. Using a kitchen knife, carefully cut the brownies into 12 bars.Carefully remove the brownies from the baking tin using a palette knife.

GOOEY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20cm square brownie tin with baking parchment. Beat the butter and sugar together with an electric whisk, then add the eggs one by one.
• Sift in the flour, cocoa powder and baking powder, and add the milk. Mix everything together, then stir in the chocolate chips. Spoon into the tin and level the top. Bake for 30 mins, or until the top is set, then cool completely.
• Meanwhile, make the topping, melt the milk chocolate, cool a little, then mix it with the soft cheese until fully combined and silky.
• Spread the topping over the cooled brownies and cut into small squares - these are very rich.

OOEY-GOOEY PEANUT BUTTER-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°.
• Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
• Coat bottom of a 13 x 9-inch baking pan with cooking spray.
• Press two-thirds of batter into prepared pan using floured hands.
• Pat evenly (layer will be thin).
• Bake at 350° for 10 minutes.
• Combine 1/2 cup condensed milk and marshmallow creme in a bowl.
• Stir in morsels.
• Spread marshmallow mixture evenly over brownie layer.
• Carefully drop remaining batter by spoonfuls over marshmallow mixture.
• Bake at 350° for 30 minutes.
• Cool completely in pan on a wire rack.

GOOEY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 2.2-quart glass baking pan with aluminum foil and spray with nonstick cooking spray.
• Combine sugar, butter, and vanilla extract in a bowl. Beat with an electric mixer until smooth and fluffy.
• Sift 3/4 cup flour, cocoa powder, salt, and baking soda together in a second bowl.
• Beat eggs, one at a time, into the sugar and butter mixture, until thoroughly combined. Add the flour mixture in 2 to 3 batches, mixing slowly until batter is just combined.
• Toss chocolate chips and walnuts with 1 1/2 tablespoons flour. Fold into the batter. Pour batter into the prepared baking pan and use a rubber spatula to level off the top.
• Bake in the preheated oven until edges are set and start to pull away from the sides of the pan, 20 to 30 minutes. Let cool until center firms up.