Moist Chewy Brownies Food

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

CHEWY MOIST BROWNIES

Steps:

• Preheat oven to 350°F.
• Line a 9 x 13 x 2” rectangular pan with aluminum foil.
• Set aside.
• Sift bread flour, cake flour and salt 3x.
• Set aside.
• In a small saucepan, melt butter over low fire.
• Remove from fire and stir in the cocoa.
• Set aside.
• In the bowl of the mixer, beat eggs and sugar until light and fluffy at medium speed for about 5 minutes.
• At low speed, stir in cocoa mixture, walnuts, vanilla extract and the sifted dry ingredients.
• Pour mixture into the prepared pan.
• Bake for 45 minutes or until done.
• Cool on wire racks.
• Cut into bars.
• Brush top with light syrup.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

CHEWY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
• Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside.
• Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.

MOIST CHEWY BROWNIES

Steps:

• Combine flour, baking powder, cocoa and salt in a bowl.
• In a large bow l, beat the eggs until light; add sugar and beat again; beat in margarine. Stir in dry ingredients; blend well.
• Stir in vanilla, corn syrup and nuts.
• Mix well by hand.
• Pour into a greased 9 x 13-inch pan.
• Bake at 350: F about 35 minutes or until firm to the touch but not hard.
• Enjoy.

BROOKE'S BEST BOMBSHELL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
• Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

LOW-FAT MOIST AND CHEWY BROWNIES

Steps:

• Combine the flour, oat bran, cocoa, sugar, milk powder, and baking soda in a large bowl, and stir to mix well.
• Stir in the chocolate syrup, egg whites, and vanilla extract,.
• Fold in the nuts if desired.
• Coat an 8-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 degrees fahrenheit for 23 minutes, or just until the edges are firm and the center is almost set.
• Cool to room temperature, cut into squares, and serve.

MOIST AND CHEWY EAGLE BRAND BROWNIES

Steps:

• Preheat oven to 350*.
• in large saucepan, that has been sprayed with non stick vegetable spray --
• over very low heat -- melt chips and butter.
• stir occasionally until well blended.
• remove from heat.
• add baking mix.sweetened condensed milk and egg.stir well.stir in nuts.
• spray non stick vegetable spray on bottom and sides of 13x9" baking dish -- pour brownie mix into dish.
• bake 20-25 minutes.
• cool slightly.cut into squares -- .

MOIST AND CHEWY CHOCOLATE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease and flour a 9 X 13 baking dish.
• 2. Mix butter, sugar and vanilla for about 30 seconds, then cream for 2 minutes. Add eggs one at a time, beating for 15 seconds after each addition. Mix in cocoa for about 30 seconds, then add remaining dry ingredients and mix for about 30 seconds. Stir in chocolate chips and nuts, if desired.
• 3. Turn into prepared baking dish and bake for 30 to 35 minutes. If you prefer a drier brownie, bake slightly longer.
• 4. Cool completely and frost with your favorite chocolate frosting or dust with powdered sugar, if desired. ENJOY!

CHEWY BROWNIES

Steps:

• In a bowl, combine sugar, flour, cocoa, salt and baking powder. Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts if desired. Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-27 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar while warm if desired.

MOIST FUDGY COCOA BROWNIES

Steps:

• Set oven on 350.
• Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*).
• In a saucepan or glass bowl melt margarine.
• Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened.
• With mixer on low/med beat just till mixed.
• Don't overbeat.
• Fold in nuts and/or chocolate chips if desired.
• Pour into prepared pan and level with spatula or spoon.
• Bake 25-30 minutes, or test with toothpick.
• I like mine gooey in the middle.
• Cool and frost if desired.
• (Try my Fluffy Butter Cocoa Frosting) Cut into desired servings.

FUDGY BROWNIES

Steps:

• Get prepared
• Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
• Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
• Make the batter
• Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
• Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
• Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
• Bake the brownies
• Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
• Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
• Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.