Best Boston Brownies Recipes

BOSTON COOKING SCHOOL BROWNIES

Steps:

• Preheat oven to 325.
• Grease and 8x8 baking pan with butter. Line with parchment paper and grease the paper. Set aside.
• Melt butter and chocolate together in a 2-qt saucepan, stirring often.
• Remove from heat and stir in sugar.
• Add eggs and vanilla and stir until smooth.
• Add nuts, if using, and flour, and stir until incorporated.
• Pour into prepared baking pan and smooth.
• Bake about 60 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool at least 2 hours before cutting and serving.

BOSTON BROWNIES

Steps:

• Prehaet oven to 180oc 160oc for fan.
• Grease a 7in sandwish tin or a swiss roll tray works well and line with baking paper.
• in a bowl add the butter and chocolate and melt over a pan of simmering water.
• Once melted add the sugar and stir to combined remove the bowl from the heat.
• Sift the flour and the salt in to the chocolate mixture add the beaten eggs and vanilla.
• With a wooden spoon beat the brownie mix until you have a smooth batter.
• Stir in the walnuts if using pour into the prepared tin and bake for 20-30 minutes (I suggest you check the brownies after 20 minutes) the brownies should look risen and just cracking on top.
• Remove from the oven place on a wire rack to cool in the tin when they are just warm remove from the tin peel back the paper and cut into bars (at this stage they should have a crispy top) they can be served just warm or left to go cold.

BOSTON COOKING SCHOOL BROWNIES

Steps:

• 1. Heat oven to 350 degrees. Grease an 8x8 baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
• 2. Melt butter and chocolate together in a 2 quart saucepan over low heat, stirring constantly with wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. add walnuts and flour, stir until incorporated.
• 3. Pour batter into baking pan and spread evenly. bake for about 60 minutes or until a tooth pick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.

CHOCOLATE CHIP BOSTON BROWNIES

Steps:

• 1. Set the oven at 350 degrees. Butter an 8- or 9-inch square baking pan. Dust the pan with flour, tapping out the excess. 2. In a bowl over hot but not boiling water, melt the unsweetened and bittersweet chocolates. Remove the bowl from the water, wipe the bottom of the bowl, and set the chocolate aside to cool. 3. In another bowl, whisk the flour, baking powder, salt, and cocoa powder. 4. In a smaller bowl, toss the chocolate chips with 1 teaspoon of the flour mixture. 5. In an electric mixer, cream the butter at medium speed for 3 minutes. Add the granulated sugar and beat 1 minute more. Beat in the eggs, one at a time, blending well after each addition. 6. With the mixer set on its lowest speed, blend in the chocolate mixture, vanilla, and flour mixture. Beat only until blended. Remove the bowl from the mixer stand. With a large metal spoon, stir in the chocolate chips. 7. Transfer the batter to the baking pan, spreading it evenly and smoothing the top. 8. Bake the brownies for 30 minutes or until the top is just set. Transfer the pan to a wire rack to cool completely. 9. Cut the brownies into quarters, then cut each quarter into 4 squares. Use a small offset spatula to remove the brownies from the pan. Store in an airtight container for up to 1 week. Just before serving, dust the tops of the brownies with confectioners' sugar.