Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan with butter or non-stick spray and line with parchment paper for easy removal. In a medium sized saucepan, melt the butter over medium heat. Remove from heat, then whisk in the sugar until smooth and creamy. Once that is combined, mix in your cocoa and continue whisking until fully combined. Add eggs one at a time, whisking well after each addition. Stir in the vanilla and salt. Once all that is mixed very, very well, add in your flour and stir to just to combine, without over-mixing. Add chocolate chip/chunks and stir, so chocolate starts to melt in. Pour into prepared pan and swirl mixture with knife to further distribute chocolate and spread evenly. Add more chocolate chips/chunks on top if desired. Bake at 350 degrees for 30-35 minutes. Times will vary with size pan used. 8x8 will require more time (thicker brownies) than 9x9 pan (thinner brownies). Check brownies at 25 minutes to see progress. One brownies are baked, cool the brownies, slice and serve as they are or with some ice cream and hot fudge! YUM! Store homemade brownies at room temperature tightly wrapped with plastic wrap or in an airtight container. They will stay soft and chewy for several days after they’re made, if there isn’t a brownie stealer in the house! :)
Time 1h25m Yield 9 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch square pan. Sift flour, baking powder, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan. Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.
Time 1h Yield 32 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix. Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting. To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring. Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.
Time 1h Yield 1-1/2 dozen. Number Of Ingredients 13 Steps:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar; stir in vanilla and chocolate mixture. Stir in flour until well blended. Pour into a greased 13x9-in. baking pan; set aside., For topping, in a small saucepan, combine brown sugar and butter. Cook and stir over low heat until butter is melted. Stir in the eggs, flour and vanilla until well blended. Stir in nuts. , Spread evenly over brownie batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
Time 45m Yield 24 Number Of Ingredients 11 Steps:
Gather the ingredients. Heat the oven to 350 F. Grease and flour a 13x9x2-inch baking pan. In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, beaten eggs, vanilla, and remaining 1/3 cup butter. Stir in flour and salt. Stir nuts and the chocolate chips into batter. Spread batter in the prepared baking pan. Bake for 35 to 40 minutes or until the brownies are firm and begin to pull away from sides of pan. Cool on a rack before cutting into squares. Enjoy!
Time 1h5m Yield 12 large brownies Number Of Ingredients 8 Steps:
Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil. Sift the flour, cocoa powder and salt into a medium bowl; set aside. Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined. Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.
Time 45m Yield 6 dozen. Number Of Ingredients 10 Steps:
In a bowl, combine the sugar, cocoa and baking soda. Add 1/3 cup oil and water; beat until smooth. Beat in the flour, vanilla, salt, eggs and remaining oil. Stir in walnuts , Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Yield Makes about 15 Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate. Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.
