Best Ultimate Brownies Recipes

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

ULTIMATE TURTLE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
• Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
• Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.

ULTIMATE FUDGY BROWNIES

Steps:

• Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• In a large bowl, combine cocoa and baking soda.
• Blend in 1/3 cup melted butter.
• Add boiling water, stir until well blended.
• Stir in sugar, eggs, and remaining butter.
• Add flour, vanilla, and salt.
• Stir in pecans and chocolate chips.
• Pour into a greased 13x9x2-inch pan and bake at 350 degrees F for 35-40 minutes, or until brownie starts to pull away from sides of pan.
• Cool, cut into squares.

ULTIMATE FUDGE MOCHA BROWNIES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
• In 3-quart saucepan, melt 1/2 cup chocolate chips and 1/2 cup butter over low heat, stirring constantly; remove from heat. Cool completely. Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk. Stir in flour, cocoa and salt. Spread evenly in pan. Bake 20 minutes or until center is set. Cool completely.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Frost brownies. Refrigerate at least 15 minutes. In small microwavable bowl, microwave glaze ingredients on High 1 minute; stir. Microwave 15 seconds longer; stir until melted and smooth. Pour glaze over frosting; spread to cover. Refrigerate until set. With wet knife, cut into 8 rows by 4 rows. Store covered in refrigerator.

ULTIMATE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C/fan 160C/gasmark 6.
• Melt the chocolate and butter together over hot water (can be melted in the microwave if you're in a hurry).
• Beat together the eggs, sugar and vanilla extract/paste, add to the melted chocolate and butter, mix.
• Sift together the flour, cocoa and baking powder, then fold into the rest of the mix.
• Add the chopped white chocolate pieces and pour into a lined and greased baking tray.
• Cook for 22 minutes (the knife should come out clean when cooked), allow to cool, cut into 12 and serve.

ULTIMATE TURTLE BROWNIES(COOK'S ILLUSTRATED)

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.

ULTIMATE BROWNIES

Steps:

• Heat oven to 425 degrees. Butter a 9-by-13-inch glass baking dish, and line dish with parchment paper. Butter and flour parchment. Set dish aside.
• Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla, and sugar; beat on high speed for 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating just to combine. Fold in semisweet chocolate chunks.
• Pour batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 to 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container for up to 1 week.

THE ULTIMATE MAKEOVER: CHOCOLATE BROWNIES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.
• Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.
• Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

BAKER'S ULTIMATE CARAMEL NUT BROWNIES

Steps:

• Heat oven to 350 degrees. Grease foil-lined 13x9-inch baking pan. Microwave chocolate squares and butter on HI for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour. Spread 1/2 of batter in prepared pan. Bake for 25 minutes, or until batter is firm to the touch. Meanwhile, microwave caramels and cream on HI for 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips. Pour remaining unbaked brownie batter evenly over caramel; sprinkle with remaining nuts. (Some caramel mixture may peak through.) Bake an additional 30 minutes. Cool in pan. Run knife around edge of pan to loosen. Lift from pan using foil as handles. Cut into 24 pieces.

ULTIMATE MILK CHOCOLATE BROWNIES

Steps:

• Pre heat oven to 180 degrees. Grease and line brownie tin.
• Melt the butter gently in microwave. Add the chocolate and stir until melted. Microwave a touch more if needed. Leave to cool.
• Add sugar, eggs and vanilla to the chocolate mixture. Beat until well mixed.
• Add the flour, cocoa and salt. Stir until smooth.
• Spread evenly into brownie tin. Bake for approx 20-25 minutes or until a skewer to the centre comes out with moist crumbs.
• Leave to cool completely in the tin, then turn out and cut into squares. Enjoy :).

ULTIMATE TURTLE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides with shortening or cooking spray. Make brownie batter as directed on box. Remove 1 cup brownie batter; set aside. Spread remaining batter in pan. Bake 12 minutes.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 minute, stirring halfway through. Continue to microwave in 15-second intervals, until smooth.
• Pour caramel over partially baked brownie; carefully spread on top. Sprinkle 1/4 cup of the pecans. Drop remaining brownie batter by spoonfuls onto caramel layer; spread evenly. Sprinkle chocolate chunks and remaining 1/4 cup pecans.
• Bake 32 to 35 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour at room temperature on cooling rack. Refrigerate 1 hour before serving. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered at room temperature.

ULTIMATE TURTLE BROWNIES RECIPE - (4.7/5)

Steps:

• 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes. 2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth. 3. Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans. 4. Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.

ULTIMATE FUDGY BROWNIES

Steps:

• Adjust oven rack to middle position and heat oven to 350°F Line 8-inch square pan with foil. Coat lightly with vegetable oil spray. Melt the chocolates, butter, and cocoa in the microwave, stirring often 1 to 3 minutes. Let the mixture cool slightly.
• Whisk the sugar, eggs, vanilla and salt together in a large bowl until combined about 15 seconds. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.
• Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 35 to 40 minutes.
• Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.

ULTIMATE FUDGY BROWNIES

Steps:

• 1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch-square pan with two sheets of foil, placed perpendicular to one another and with extra foil hanging over edges of pan; coat foil lightly with vegetable oil spray. Melt the chocolates, butter, and cocoa in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly. 2. Whisk the sugar, eggs, vanilla, and salt together in a large bowl until combined, about 15 seconds. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain. 3. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 35 to 40 minutes. 4. Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan (using the foil) and cutting into squares.

MARY BERRY'S "ULTIMATE" BROWNIES

Steps:

• Melt the butter and chocolate together and let cool slightly (5 - 10 minutes). While this is cooling :- Pre-heat oven to 190oC (375oC). Grease and line a 30 x 23 cm (12 x 9 in) slab cake tin and line with baking paper.
• Place the coffee and water in a mug and let sit until needed.
• Add the eggs, vanilla to the chocolate mixture. Fold in the flour, nuts, chocolate chips and the coffee mixture.
• Pour into your prepared tin and bake in the pre heated oven for about 40 minutes - be sure to not over cook. Cool in the tin and slice.

ULTIMATE, RICH CHEESECAKE BROWNIES

Steps:

• preheat oven to 350 degrees (make sure rack is in the in the center of the oven) Lightly butter a 9-inch square pan.
• You may or may not wish to line the baking pan with aluminum foil.
• You would do this so that you could remove the whole brownie bake from the pan at once.
• If you choose to do so, line it so that the foil extends approximately 2 inches beyond two opposite sides of the pan.
• (and then lightly butter the foil)-- folding the overhang down along outside of the pan.
• In the top of a double boiler set over hot, not simmering, water, melt the unsweetened chocolate with the butter, stirring frequently until smooth Remove the top part of the double boiler from the bottom and transfer the chocolate mixture to a large (preferably glass) bowl.
• Let the chocolate mixture cool for about 10 minutes, or until tepid.
• Add the sugar and salt to the chocolate mixture.
• Using a hand-held electric mixer set at low speed, beat mixture for 15 to 20 seconds, until blended Scrape the bottom and side of the bowl with a rubber spatula and then beat in the corn syrup and the vanilla.
• Add the eggs one at a time, beating for no longer than a few seconds after each With a rubber spatula, stir in the flour mixture Scrape the batter into the prepared pan and spread it evenly.
• Add cream cheese to a medium size bowl, and beat with electric mixer on medium speed until smooth, Add sugar, mixing until blended.
• Add egg and vanilla and mix just until blended.
• Pour cream cheese mixture evenly over brownie mixture, and then cut through batter with knife several times for a marbled affect.
• Bake for 30-40 minutes until cream cheese mixture is lightly browned.
• Take a toothpick and stick through a corner that has no cream cheese.
• If it comes clean, your brownies are done.
• Do not overbake the brownies!
• Cool brownies completely in pan set aside on a wire rack.
• If you chose to line the pan with foil (so they could be removed from the pan immediately after cooling)-- using the ends of foil you folded over, lift the brownies out of the pan.
• With a nice sized sharpened knife, cut into bars.
• Remove the brownies from the foil and store in an airtight container at room temperature for four to five days.
• ENJOY!

ULTIMATE TURTLE BROWNIES

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended.
• Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
• Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
• Pour caramel over partially baked brownie; spread to edges.
• Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans.
• Drop remaining brownie batter by small spoonfuls onto caramel layer.
• Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
• Bake 33 to 36 minutes longer or until center is almost set.
• Cool 1 hour at room temperature.
• Cover; refrigerate 1 hour before serving.
• For brownies, cut into 6 rows by 6 rows.
• Store covered at room temperature.

ULTIMATE BROWNIES

Steps:

• Preheat oven to 325F degrees.
• Melt chocolate and butter together in large bowl (I do this in the microwave).
• Add sugars; mix well.
• Add eggs and vanilla, mix well.
• Add flour and salt; stir until blended.
• Add walnuts.
• Pour into greased 13x9 pan; bake 25 minutes.
• Let cool.
• MAKE FROSTING-------------.
• Melt chocolate and butter together.
• Stir in milk.
• Add powdered sugar.
• Beat for 3 minutes or until smooth.

HERSHEY'S ULTIMATE CHOCOLATE BROWNIES RECIPE - (4.6/5)

Steps:

• 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans. 2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan. 3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Garnish with chocolate chips, if desired. Cut into squares. Makes 24 to 36 brownies. ONE-BOWL BUTTERCREAM FROSTING 6 tablespoons butter or margarine, softened 2-2/3 cups powdered sugar 1/2 cup HERSHEY'S Cocoa 1/3 cup milk 1 teaspoon vanilla extract Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.