Super Moist Chocolate Brownies Food

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

SUPER MOIST CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease a square 8x8 pan.
• Sift flour with sugar, salt, and cocoa.
• Add Butter, eggs, and vanilla.
• Use spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes on medium speed with mixer.
• Stir in nuts until evenly mixed through.
• Pour into pan and spread out evenly.
• Bake 20 to 22 minutes.
• Cool and then cut.

SUPER-MOIST DOUBLE DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325°F.
• Grease and flour 13x9-inch pan or spray it with Bakers Joy.
• Melt the unsweetened chocolate and butter.
• Cool (see note below).
• Beat the eggs, salt, and sugar until ingredients are light and creamy.
• Fold in the chocolate/butter mixture and the vanilla.
• Add flour and beat until batter is smooth.
• If using optional nuts, fold in now.
• Pour half of batter in pan and spread to cover bottom.
• Break candy bars in half and place over batter.
• Spoon remaining batter on top and spread as evenly as possible.
• Bake 23-35 minutes or until set.
• Do not overbake.
• Cool completely.
• With serrated knife, cut into squares.
• MELTING CHOCOLATE: I place the butter and chocolate in a small glass bowl and sit the bowl on the burner to my drip coffee maker when I first start this recipe.
• It melts the chocolate to perfection, and cleanup is so easy.

SUPER MOIST BROWNIES

Steps:

• Pre-heat oven to 350 degrees farenheit. Grease and flour a 8 inch pan(depending on how thick you want the brownies)
• Melt the butter (I reccomend a microwave,but a saucepan works too) and stir in a large bowl; vanilla ,eggs , the melted butter , cocoa powder , baking powder, salt and flour,pour into the greased pan and set aside.
• Whick together all the ingredients for the Lava layer in a seperate bowl.Once mixed pour the lava layer over the brownie batter.
• Bake in the pre-heated oven for 25-30 minutes until the batter no longer jiggles in the middle(Do not overcook, but if it is still fairly jiggly put it in for a few more minutes, but watch it like a hawk)
• Once sufficiently cooked slice and serve, enjoy!

MOIST CHOCOLATE BROWNIES

Steps:

• Heat the oven to 180 degrees/fan 160/gas 4. Line a 22cm baking tin with greaseproof paper. Collect all the ingredients and equipment you will need; scales, 2 x mixing bowl, whisk, wooden spoon, chopping board, sharp knife, sieve.
• Finely chop the chocolate, (be careful to not touch the chocolate as softened it is harder to chop), next put the chocolate and butter together in a microwavable mixing bowl and microwave for roughly 1 min (keep an eye on it as everyones microwaves work at different speeds). mix the melted chocolate and butter together with a wooden spoon so that no melted butter can be seen above the chocolate.
• Whisk together the eggs and the sugar to form a light fluffy consistancy, then fold this into the chocolate and butter mix. Stir in the 'figure of 8' rotation to mix in well.
• Sieve the flour and cocoa powder into the batter a tablespoon at a time, each time mixing again with the 'figure of 8' rotation. Once all flour and cocoa has been mixed in add the ameretto or any other ingredients you might like to add (chocolate chips, chopped almonds etc.) and pour into the baking tin. Place in the centre of the oven for roughly 30 mins. After 30 mins check with a skewer to see whether it is ready, (if the skewer comes out clean it's done).
• Take out of the oven and leave to cool on the tin for 30 mins, then lift the greaseproof paper and place on countertop. Use a sharp knife to cut into brownie slices, and then arrange on a plate and dust them with icing sugar.

MOIST CAKE BROWNIES

Steps:

• Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blender. Remove from the heat; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla.
• Combine flour, baking powder and salt; add to cocoa mixture. Stir in chocolate chips and nuts. Spread into a greased 13 x 9 x 2 inch baking pan.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool. Dust with confectioners' sugar. Garnish with pecan halves if desired.

MOIST FUDGY BROWNIES

Steps:

• In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour and mix well. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Sprinkle with confectioners' sugar. ,

SUPER-FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

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.

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.