Mancatcherbrownies Recipes

MAN-CATCHER BROWNIES

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Remove from the heat and add the cocoa powder, stirring to combine.
• Let cool slightly.
• In a large bowl, whisk the eggs together, then add the sugars and vanilla, stirring to combine.
• Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix.
• Spread the batter evenly in a 9x13-inch pan that has been lined with parchment paper and sprayed with nonstick cooking spray, making sure the corners are filled.
• Bake for 40-45 minutes at 350 degrees or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean.

OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
• Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
• Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
• This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

MAN-CATCHER BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly. In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not over mix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

MMMMM... BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
• In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

KNOCK YOU NAKED BROWNIES

Steps:

• Combine cake mix, nuts, 1/3 c milk and butter.
• Press half of the batter into a greased 13x9 pan.
• Bake 350 for 8 minutes.
• In microwave melt caramels with 1/2 c milk - mix well.
• Pour melted caramels over baked layer.
• Cover the caramel layer with chocolate chips.
• Pour remaining cake batter on top.
• Bake 18 minutes (or less for gooier brownies).
• Let cool and cut.

PERFECT BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
• Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
• Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
• Cut into squares in the pan before turning out onto a board.

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

LUNCH LADY BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, use a mixture to mix butter and cocoa together until smooth.
• Add flour and sugar; beat together.
• Mix in eggs and vanilla until just combined.
• Pour batter into a greased 9x13" baking pan.
• Bake for 20-25 minutes or until an inserted toothpick comes out clean.
• Let the brownies cool for about 10-20 minutes and then frost while still warm.