Irresistible Brownies Food

DESERT SAFE IRRESISTIBLE BROWNIES

Steps:

• PREHEAT oven to 350°F Grease 13 x 9-inch baking pan.
• COMBINE flour, cocoa, baking powder and salt in small bowl. Beat shortening, sugar and eggs in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in morsels. Pour into prepared baking pan.
• BAKE for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Cut into squares.

IRRESISTIBLE BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan.
• In a medium saucepan over low heat, melt butter. Remove from heat and add sugar, flour, cocoa powder, baking powder, salt, eggs and vanilla. Stir until well blended and smooth.
• Stir in 1 1/2 cups chocolate chips; add the nuts, if desired. Spread in prepared pan. Sprinkle with 1/2 cup chocolate chips.
• Bake 30 to 35 minutes. Do not overbake. Cool on wire rack. Cut into 2 inch squares.

OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
• Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
• Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
• This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

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.