Best To Die For Brownies Recipes

THE BEST BROWNIES IN THE WORLD!!!

Steps:

• Preheat oven to 325 degrees.
• Line your pan with parchment paper. I find wetting it gets it more pliable.
• Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
• Remove from heat and add the sugar. Stir well.
• Now add your eggs and vanilla, stirring until it's smooth.
• Add chocolate chips, flour and salt. Stir until well blended.
• Pour into pan and place in oven. I always tap my pan to get out any bubbles and make it even.
• Bake for 35-45 minutes, toothpick inserted should come out clean when done.
• Remove and cool on a rack.
• Serve with a smile.

JOY THE BAKER'S BROWNIES TO DIE FOR RECIPE - (4.5/5)

Steps:

• 1.BROWNIES; 2.Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking dish and set aside. 3.In a medium bowl whisk together flour, baking powder and salt. Set aside. 4.Bring about 2 inches of water to a boil in a medium saucepan. In a medium heatproof bowl add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown sugar and granulated sugar. Whisk in eggs, yolk and vanilla. 5.Add the flour mixture all at once to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in the chocolate chips. 6.Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the bornies comes out clean. Remove from the oven and cool completely before frosting. 7.CHOCOLATE BUTTERCREAM FROSTING 8.In the bowl of an electric mixer fitted with a paddle attachment cream together butter, cocoa powder and salt. Mixture will be very thick, but cream for about 3 minutes at medium speed. 9.Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate 2-1/2 cups powdered sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth. 10.In a 1-cup measure stir together cream and Ovaltine. Turn the mixer to medium and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy and spreadable. Add more powdered sugar to adjust consistency. Spread or pipe frosting onto cooled cakes or cupcakes (or brownies!).

SLOW-COOKER TRIPLE CHOCOLATE BROWNIES

Steps:

• Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
• Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
• Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. Store in an airtight container, up to 2 days.

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.