Boston Brownies Recipes

BOSTON COOKING SCHOOL BROWNIES

Steps:

• Preheat oven to 325.
• Grease and 8x8 baking pan with butter. Line with parchment paper and grease the paper. Set aside.
• Melt butter and chocolate together in a 2-qt saucepan, stirring often.
• Remove from heat and stir in sugar.
• Add eggs and vanilla and stir until smooth.
• Add nuts, if using, and flour, and stir until incorporated.
• Pour into prepared baking pan and smooth.
• Bake about 60 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool at least 2 hours before cutting and serving.

BOSTON BROWNIES

Steps:

• Melt chocolate and butter together in a small saucepan over low heat. In a large bowl, mix sugar, flour, eggs and vanilla. Add melted chocolate mixture and mix well. Stir in nuts if using and chocolate chips. Pour into greased 9x13 inch pan. Bake at 350℉ (180℃). for 30 to 32 minutes. Test corners to see if done, as center will seem gooey. Cool 30 minutes. Refrigerate for 1½ to 2 hours. Cut into squares. Make 18 brownies.

BOSTON COOKING SCHOOL BROWNIES

Steps:

• Set the oven to preheat to 325°F/160°C. Then, grease an 8x8-inch (20x20 cm) pan with butter, line it with parchment paper and grease the paper with butter as well.
• In a saucepan over low heat melt butter and chocolate by constantly stirring them with a wooden spoon. When melted, remove from heat and stir in the sugar, add eggs and vanilla, and stir until you get a smooth batter. At the end incorporate the flour and walnuts.
• Transfer the batter to the prepared pan and bake for 60 minutes or until done. Once baked, leave to cool for at least two hours before serving.

BODACIOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• Melt butter in medium sauce pan. Remove from heat, and stir in sugar and cocoa. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the chocolate mixture until just blended. Fold in walnuts, if desired. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack.

BEST-EVER BUCKEYE BROWNIES!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
• Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
• Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

RICK KATZ'S BROWNIES FOR JULIA CHILD

Steps:

• Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Put a 9-inch square baking pan (Pyrex is good for this) on a baking sheet.
• Whisk the flour and salt together.
• Set a heatproof bowl over a saucepan of gently simmering water, put the butter in the bowl and top with the chopped chocolate. Stir frequently until the ingredients are just melted - you don't want them to get so hot that the butter separates. Add 1 cup of the sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water. Stir in the vanilla and transfer the warm chocolate to a large bowl.
• Put the remaining 1 cup sugar into the bowl of a stand mixer or a medium bowl and, using a whisk, stir in the eggs. Switch to a rubber spatula and, little by little, add one half of the sugar-egg mixture to the warm chocolate, stirring very gently but without stopping - you don't want the heat of the chocolate to cook the eggs.
• With the whisk attachment or with a hand mixer, beat the remaining sugar and eggs on medium-high speed for about 3 minutes, or until they double in volume. Using the spatula and a light touch, fold the whipped eggs into the chocolate mixture, stopping just short of blending them in completely. Sprinkle the dry ingredients over the batter and delicately fold them in, working only until they disappear. Scrape the batter into the pan and smooth the top with the spatula.
• Bake for 25 to 28 minutes, or until the top looks dry. Poke a thin knife into the center and take a peek: the brownies should be only just set and still pretty gooey. Transfer the pan to a rack and cool to room temperature.
• The brownies are fragile and best cut in the pan. Cut eighteen 1 1/2-x-3-inch bars.

AUTHENTIC BOSTON BROWN BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

BOSTON BROWNIES

Steps:

• Prehaet oven to 180oc 160oc for fan.
• Grease a 7in sandwish tin or a swiss roll tray works well and line with baking paper.
• in a bowl add the butter and chocolate and melt over a pan of simmering water.
• Once melted add the sugar and stir to combined remove the bowl from the heat.
• Sift the flour and the salt in to the chocolate mixture add the beaten eggs and vanilla.
• With a wooden spoon beat the brownie mix until you have a smooth batter.
• Stir in the walnuts if using pour into the prepared tin and bake for 20-30 minutes (I suggest you check the brownies after 20 minutes) the brownies should look risen and just cracking on top.
• Remove from the oven place on a wire rack to cool in the tin when they are just warm remove from the tin peel back the paper and cut into bars (at this stage they should have a crispy top) they can be served just warm or left to go cold.

TREASURED BROWNIES

Steps:

• In a large bowl, beat the butter, eggs and vanilla. Combine the dry ingredients; gradually add to butter mixture. Stir in nuts (do not overmix). , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, beat the icing ingredients until smooth. Spread over cooled brownies. Cut into bars.