Best Brownie Recipe
from Scratch
This is the BEST brownie recipe. So moist. These intensely rich, decadent bakery-style brownies from scratch have the crackly top we all love.
BEST BROWNIE RECIPE FROM SCRATCH
3/4 cup
homemade unsalted butter, cut into pieces
8 ounces semisweet chocolate, chopped (or 1 cup chocolate chips)
1-1/4 cups flour
3/4 cup unsweetened cocoa powder
1/4 cup chopped walnuts, or to taste (optional)
1/2 tsp salt
4 large eggs
1-1/4 cups 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. Do not overbake. Cool.
My best brownie recipe - is so easy to prepare and wonderful; by Paula Deen.
HOMEMADE TOFFEE BROWNIE RECIPE
1 (17.6-ounce) package brownie mix with walnuts
vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips
(recommended: Symphony brand)
Prepare the brownie mix according to package directions.
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.
DECADENT BROWNIE TRIFLE DESSERT RECIPE
Bake a pan of brownies in a 9x13 inch pan (homemade brownie recipe above).
12 Heath candy bars (1.4 oz each)
two 4 ounce pkgs chocolate mousse mix
two 8 ounce tubs of Cool Whip*
Cool brownies completely. Crumble brownies into the bottom of large
glass bowl. In a plastic resealable bag, crush candy bars. Keep
approximately 1/4 cup for garnish, and sprinkle the remaining crushed
candy bars over brownies. Do NOT mix.
Prepare the mousse as directed on packages except increase milk by half of the amount called for in the instructions (So if it is 1 cup milk, you would add 1-1/2 cups milk).
Pour mousse mixture over the brownie and candy - do NOT mix. Cut slits
in brownie/candy mixture so mousse can seep to the bottom of the bowl.
Spread cool whip over the mousse and sprinkle with the remaining 1/4 cup
crushed heath candy bar. Cover with saran wrap and refrigerate for 24
hours. Before serving, you can drizzle caramel sauce over the top, or
on each serving.
HERSHEY’S BROWNIE FROSTING
2 TBS
butter, softened
2 TBS
cocoa
1 TBS
honey or light corn syrup
1-1/4
to 1-1/2 cups powdered sugar
2 TBS
milk
Cream the first three ingredients together in a mixing bowl. Add powdered sugar and milk; beat to spreading consistency.
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