Best Scratch Brownies Recipes

CHERRY BROWNIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

CREAM CHEESE BROWNIES FROM SCRATCH

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
• In 1-quart saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool 5 minutes.
• In large bowl, beat chocolate mixture, sugar, vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3/4 cups of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling; carefully spread to cover cream cheese layer.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.

CREAM CHEESE BROWNIES FROM SCRATCH

Steps:

• preheat oven to 350 degrees.
• grease 9x13' pan.
• blend the first 6 ingredients well.
• add next 3 ingredients (baking powder, flour and baking cocoa.
• Spread 2/3 of the brownie batter in the bottom of the greased pan.
• mix together ingredients for cream cheese portion (last four ingredients - cream cheese, sugar, vanilla and 2 eggs).
• Spread cream cheese mixture evenly across top of brownie mixture already in pan.
• drop dollops of remaining brownie mixture the size of golf balls across the top of the cream cheese mixture.
• drag a knife through the dollops to create marbling effect.
• bake for about 40 minutes until knife comes out clean.
• let cool before cutting.

BROWNIES FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan.
• Melt butter and chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove top of double boiler and stir sugar, flour, eggs, salt, and vanilla extract into chocolate mixture until batter is smooth. Fold walnuts into batter; spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cut brownies while warm.

SUPER EASY THREE INGREDIENT BROWNIES FROM SCRATCH!

Steps:

• Preheat oven to 350 degrees, Mix all ingredients together with a spoon/fork, then add enough water to make a thick batter.
• Spread into a loaf pan, and bake for 15 mins in the centre of the oven (I love them still gooey in the centre, cook for another 5 mins if you want them firmer).
• Cut into bars and serve frosted or plain, both are great!

BLACK AND WHITE BROWNIES,FROM SCRATCH

Steps:

• Heat oven to 350 degrees.
• Line a 13x9x2-in baking pan with aluminum foil.
• Coat with nonstick cooking spray.
• Brownies--------.
• In a medium-size bowl,whisk together flour, baking powder and salt until blended In large microwave-safe bowl, combine butter and chocolate.
• Microwave on high 1 minute; stir until smooth.
• if necessary melt another 15 seconds.
• Add sugar to chocolate mixture; stir to combine.
• Add eggs and vanilla; stir til smooth.
• Stir in flour mixture til smooth.
• Spoon into prepared pan; spread evenly.
• Cheesecake Dimples------.
• In medium-size bowl, on medium speed.
• beat cream cheese til smooth.
• On low speed beat in flour, sugar and vanilla til blended.
• Add milk; beat til smooth.
• With tablespoon, make a depression or dimple in top of brownie batter.
• With another tablespoon, drop a dollop of cream cheese mixture into the dimple.
• Continue to make and fill dimples over the top in an uneven pattern until there are lots of them.
• Bake in 350 degrees oven 30 minutes or until firm to touch and set.
• Let cool in pan on wire rack for 15 minutes.
• Using foil, remove brownie from pan to rack.
• Let cool about 2 hours before cutting.

FROM SCRATCH TURTLE BROWNIES

Steps:

• TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
• TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
• Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
• Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
• Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
• Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.

SCRATCH BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter (or margarine) and sugar. This works well with a mixer, but you can do it by hand.
• After creaming, switch to a spoon for mixing. Brownies tend to get tough if worked too much. Add the vanilla and eggs and mix just until smooth.
• Pour in cocoa powder and flour. Again, mix until smooth and lumps are broken up, but don't overmix or work the batter too much.
• At this point, if you want to add extras such as nuts, raisins, or chocolate pieces, just fold those in easily.
• Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer, 25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.

FUDGY BROWNIES FROM SCRATCH

Steps:

• Preheat oven to 350.
• Grease and flour 9x13 inch pan.
• In a large bowl, stir together the cocoa and baking soda, add 1/3 c veg oil and boiling water. Mix until well blended and thickened.
• Stir in the sugar, eggs, and remaining 1/3 c veg oil. Mix together.
• Finally add the flour, vanilla, and salt. mix just until all of the flour is absorbed.
• Spread evenly in prepared pan.
• Bake for 35 to 40 minutes, or until toothpick inserted comes out clean. Allow to cool before cutting.

FROM-SCRATCH CHERRY BROWNIES

Steps:

• Preheat oven to 350°F
• Grease a 9" square pan.
• Melt unsweetened chocolate and butter in the microwave.
• Combine flour, baking powder, and salt in a large bowl. Whisk briefly to aerate (could sift, but I find it messier).
• In a separate bowl, beat eggs and vanilla until fluffy. Add sugar in three additions, beating well between additions.
• Add the butter/chocolate mixture to the egg/sugar mixture and mix thoroughly.
• Add the wet mixture to the dry. Stir very gently just until combined.
• Add cherries and chips and stir just until distributed.
• Pour into prepared pan. Sprinkle top with nuts if desired.
• Bake for 20-30 minutes. The edges should pull away from the pan slightly when they're done. Don't overbake.
• Note: The original recipe says 20 minutes. Mine took 30. I can't tell if my oven's off or the cherries are causing the baking time to be longer.

FROM SCRATCH BROWNIES (DEATH BY CHOCOLATE)

Steps:

• Melt the two chocolates and the butter together in a double boiler.
• Let the mixture cool to room temperature.
• Mix the eggs, sugar, salt and vanilla together until well blended, but do not whip.
• Whipping to a foam creates more leavening and results in a crumbly brownie.
• If the eggs are not at room temperature, stir the mixture over a hot bath just until the mixture is at a slightly warm room temperature.
• Blend in the chocolate mix.
• Sift the flour and fold in.
• Pour into a 9" x 13" pan.
• Bake at 325 degrees F for 45-50 minutes.

EASY CHEWY FUDGE BROWNIES FROM SCRATCH

Steps:

• Preheat Oven to 400 Degrees Fahrenheit. Grease square 8 x 8 inch square, 9 x 9 inch square pan. or 11 x 9 inch pan.
• In 2 Quart Sauce pan add chopped Unsweetened Bakers Chocolate and butter (sliced). Put on low heat and stir continuously until chocolate and butter have mostly melted.
• Add 1/2 Cup Semi-Sweet Chocolate Chips, milk, 1/4 cup Dark Cocoa Powder, and Vanilla Extract to chocolate butter mixture and stir continuously until all chocolate has melted and mixture is smooth.
• Remove Chocolate Mixture from heat add Brown Sugar and Granulated sugar and fold into chocolate mixture until well bended.
• Add first egg to Sugar Chocolate mixture and mix until completely blended into mixture.
• Add Second Egg to mixture and repeat previous instruction to mix completely until well blended. Mixture should be smooth looking and thick.
• Add flour to Chocolate mixture mixing flour until well blended . Mixture will be thick but easily stirred. If you like Walnuts or Pecans in your brownies take 1/2 cup Walnut or Pecan halves, coarsely chop and then fold them into the mix until evenly distributed through the mixture.
• Pour chocolate mixture into prepared baking pan and bake mixture for 10 to 15 minutes or until toothpick inserted into center of mixture comes out clean.
• Place on cooling rack and let stand at least 15 to 20 minutes or until just warm to the touch before cutting and serving.

MEXICAN BROWNIES FROM SCRATCH

Steps:

• 1. Mix all ingredients well in mixer, pour batter into 9x9 greased baking pan. Bake in 350* oven for 45 minutes.

BROWNIES FROM SCRATCH

Steps:

• 1. Add the ingredients in the order listed. Beat for approximately fifty strokes by hand.
• 2. Pour into a greased glass pan. Bake on 350-degrees for 25 minutes.

MOM'S MADE FROM SCRATCH BROWNIES

Steps:

• Cream together the butter and sugar add the eggs and vanilla - stir well add chocolate - stir add flour and salt - stir any nuts or other "stir-ins" Bake in a greased baking dish for aprox 40 minutes @ 350

BROWNIES FROM SCRATCH

Steps:

• Mix all dry ingredients in a large bowl. Add eggs, vegetale oil and vanilla. Mix thoroughly by hand. Pour into a greased 8x8 or 9x9 baking pan. Bake at 350 degrees for 20 to 25 minutes.

INSTANT POT BROWNIES MADE FROM SCRATCH

Steps:

• Place butter in large mixing bowl. Using a hand mixer, mix butter just a few seconds to get it going. Then add sugar and continue mixing until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.
• In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.
• Pour dry ingredients into bowl with wet ingredients. Gently mix until fully combined. Add chocolate chips to batter. Then, using a rubber spatula, mix well.
• Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly.
• Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Cover pan with aluminum foil. This will keep out moisture.
• Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.
• Remove pan from cooker, take foil off and allow brownies to cool in the pan for about 10 minutes before removing from pan.
• Serve warm with vanilla ice cream!