Chocolate Brownies

cookery corner
Wed, 23 Apr 2014 14:54:35 +0000
There are all kinds of brownies and while some people prefer the fudgy, chewy, dense ones there are others who prefer cake like brownies... I personally couldn't decide where I fit in but this Baker's recipe  has been quite a hit with me and pretty much everyone who has tried it.... It has a super crust and the resulting brownie is perfect in every way. What's more, it needs just 5 minutes to pull the batter together and all you need is one (fairly big) bowl and a simple whisk!  I don't think it can get easier/tastier than this.  It's great on its own and I'm kind of partial to the chewy, crispy edges. Infact,  I once poured about a quarter of the batter on a sheet as a very thin layer and made a brownie brittle of sorts... which was super tasty and would make for a great ice cream topping. CHOCOLATE BROWNIES - makes one 9x13 inch pan Ingredients: Baker's brand Unsweetened (baking) chocolate - 1 pkg, 4 oz Butter, unsalted - 3/4 cup (1 and a half sticks) Sugar - 2 cups Eggs - 3 Vanilla - 1 tsp Flour - 1 cup Salt - a pinch Chopped walnuts/pecans - half cup, chopped  (optional) - I didn't add this time Method: 1) Preheat oven to 350 F. Line a 13x9 inch pan with foil with some extra on the sides as an overhang (which enable the brownies to be lifted out easily when done). Spray the foil with oil and set aside 2) Cut the chocolate into squares and add to the bowl, add in the butter. Microwave this for 2 minutes, to melt. 3) Remove from the microwave and stir the chocolate butter mixture to make sure it's melted uniformly. 4) Stir in 2 cups of sugar, next add the eggs and vanilla and mix well. 5) Finally add the salt, flour & nuts (if using)  and stir until well combined. 6) Pour into the prepared pan and bake for 30-35 minutes. 7) Allow to cool and cut with a serrated knife -  serve warm with ice cream, if preferred.
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