BEST BROWNIE RECIPEHomemade Pie Recipes This is the BEST brownie recipe. Rich chocolate flavor and so moist. These intensely rich, decadent bakery-style brownies have the crackly top. Offering more easy dessert recipes that you will call your own - after one bite. There are many varieties of these dense and moist goodies and if you want to have nuts or no nuts - it's totally up to you. The first recipe I love and is from Good Housekeeping magazine. More homemade dessert recipes at the end of the page. 
This recipe produces bakery-style brownies that have a crackly top. THE BEST BROWNIE RECIPE 3/4 cup homemade unsalted butter, cut into pieces 4 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1/2 cup flour 1/2 cup unsweetened cocoa powder 1/2 tsp salt 6 large eggs 1 cup white sugar 1 cup homemade brown sugar, packed 2 tsp homemade pure vanilla extract PREHEAT oven to 350 degrees and line a 9x13 inch pan with foil. Grease or spray the foil with vegetable oil. In a saucepan, melt the butter and chocolates on low; stirring. Remove from the heat. In a bowl, whisk the dry ingredients together; set aside. In a mixing bowl, beat eggs on high until blended. Slowly add the brown and white sugar. Beat for 10 minutes or until tripled in volume. Now fold in chocolates and vanilla, then the dry ingredients. Pour into the prepared baking pan. Bake for 28 to 32 minutes or until toothpick inserted in the center comes out clean. Cool. This makes 16 brownies.
NOTE: Coat the chocolate chips in a little flour before putting them in the batter so they wouldn't fall to the bottom of the pan. Sift the flour, cocoa powder and salt together and gradually add to the chocolate mixture until just blended. Fold in the chocolate chips and spread into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares. |
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FEATURED RECIPE:
HOMEMADE STRAWBERRY MUFFIN RECIPE
2 cups flour
1 cup white sugar
1 TBS baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/2 cup vegetable oil
1/2 tsp strawberry extract (optional)
1-1/2 cups fresh strawberries, quartered
Top the muffins with my Old-Fashioned Cream Cheese Frosting
(only make half of the recipe)
whole strawberries, halved (garnish)
powdered sugar (garnish)
PREHEAT oven to 400 degrees. Grease or use paper lined muffin tin; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil and strawberry extract. Stir into the dry ingredients and mix JUST until incorporated (there will be lumps). Fold in quartered strawberries.
Spoon into greased muffin tins and sprinkle tops lightly with white sugar. Bake for 18 to 20 minutes or until golden brown.
Sprinkle lightly with powdered sugar and top with a dollop of cream cheese frosting. Nestle a halved strawberry on top and smile. You just created a "good thing."
Strawberry Banana Muffins
add 3/4 cups strawberries and
3/4 cup chopped banana
Strawberry Rhubarb Muffins
add 1 cup strawberries and
1/2 cup chopped rhubarb
photo courtesy of *christine** at flickr.com