Recipe New Classic Brownies Food

CLASSIC BROWNIES

Steps:

• Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
• With a spatula, stir the sugar into the chocolate mixture and combine. (Don't be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you're using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
• Scrape the batter into the pan and smooth the top with the spatula. Bake for 30-33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
• When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

NEW CLASSIC BROWNIES

Steps:

• Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
• Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
• Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.

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.

CLASSIC BROWNIES

Steps:

• Preheat oven to 325°.
• Cut 18" length foil and fold lenghtwise to 8" width.
• Fit foil into 13x9" baking dish.
• Make sure it is in the corners and sides of the baking dish.
• Make sure that the foil hangs over the side.
• Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
• Make sure the foil hangs over the side.
• Spray foil with cooking spray.
• In a medium bowl, combine flour, salt, and baking powder; set aside.
• Melt chocolate and butter in double broiler, stirring until smooth.
• When chocolate is smooth, remove from heat and gradually whisk in sugar.
• Add eggs one at a time, whisking after each egg.
• Add in vanilla.
• Add 1/3 flour mixture, fold in with rubber spatula.
• Repeat until all flour is used and mix is smooth.
• Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
• Smooth the surface for even baking.
• If using nuts, sprinkle them on top.
• Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
• Cool in pan on wire rack for 2 hours.
• Remove brownies from pan by lifting foil over-hang.
• Cut brownies into 2" squares.
• Brownies can can be stored in an airtight container up to 3 days.

CLASSIC BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

CLASSIC FUDGE BROWNIES

Steps:

• Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
• In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
• Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.

CLASSIC BROWNIES

Steps:

• Heat oven to 325 degrees. Line an 8-inch square baking pan with foil; butter the foil.
• Microwave the butter and chocolate in a medium bowl, stirring every 10 seconds, until melted and blended.
• Cool slightly; then, with a whisk, stir in sugar (mixture will become grainy). Whisk in eggs, one at a time. Whisk in vanilla.
• Gently stir in espresso, salt and flour just until blended. With a rubber spatula, fold in walnuts. Scrape batter into prepared pan; smooth top.
• Bake 30-35 minutes until top is dull and a wooden pick inserted in center comes out with moist, chocolate-streaked crumbs attached. Cool in pan on wire rack.
• Invert on rack, peel off foil and invert onto a cutting board. Cut into 16 squares.