Best Mary Janes Brownies Recipes

THE BEST BROWNIES

The Best Brownies image

Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.

Provided by Chef John

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 1h20m

Yield 9

Number Of Ingredients 7

Ingredients

⅔ cup all-purpose flour
¾ teaspoon kosher salt
3 ounces unsweetened chocolate, chopped
½ cup unsalted butter
1 ¼ cups white sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
Mix flour and salt together in a bowl; set aside.
Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 9.9 g, Sodium 179.4 mg, Sugar 28 g

MARY JANE'S BROWNIES

Mary Jane's Brownies image

This is a recipe from my best friend's mom. These are really fudgy brownies with icing. I never add the nuts, because I don't like nuts in my brownies, but if you like them go for it! The original recipe calls for an 11x13 pan, but we alway used a 9x13 pan or I use my deep dish baker from Pampered Chef. You can also do the melting in the microwave, which is what I do for the icing in a big batter bowl.

Provided by Diresu

Categories Bar Cookie

Time 50m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 14

Ingredients

11 tablespoons butter
1/2 cup cocoa
2 cups sugar
3 beaten eggs
1 tablespoon vanilla
1/2 teaspoon salt
1 1/2 cups flour
1 cup chopped nuts (optional)
3 tablespoons water
3 tablespoons butter
2 tablespoons cocoa
2 tablespoons white Karo
2 cups sifted powdered sugar (measure after sifting)
1 teaspoon vanilla

Steps:

Pre-heat the oven to 350°F.
Prepare your pan (shortening, butter, spray etc.) See description for pan options.
Melt butter in saucepan and add cocoa and sugar. Stir and remove from heat.
Add the Flour, salt, vanilla and nuts.
Pour into pan and bake at 350 for 25 minutes for 11x13, 30 minutes for smaller pans. Do not over bake!
Five minutes before the end of cooking time start the icing.
Melt in saucepan the water, butter, cocoa, and karo syrup. Stir as it melts. Remove from heat and stir in the powdered sugar and vanilla. Stir to remove any lumps and pour over warm brownies. Let cool before slicing.