O M G Brownies Recipes

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

MILLY'S OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

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.

FUDGE BROWNIES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

O-M-G BROWNIES

Steps:

• In a mixing bowl, melt the butter, 1 cup chocolate chips and sugar in the microwave for 1-2 minutes. Remove and stir until melted and smooth. Stir in the remaining ingredients and mix until just well blended, do not overmix. Spread batter into a 9x13 metal pan, that has been sprayed with cooking spray, and bake in a preheated 350°F oven for 23 minutes, or until a cake tester, inserted in the center comes out clean. Remove from oven to a wire rack and allow to cool in the pan.
• Meanwhile, prepare the Chocolate Butter Cream by placing the chocolate and the butter in a microwave-safe bowl and microwaving for about 1 minute. Stir until melted and well blended and add the vanilla, stirring again. Allow to cool to a spreadable consistency and whip until creamy with a small wire whisk or spoon. Spread thinly over the cooled brownies and once set, cut into 24 squares.

CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE

Steps:

• Preheat oven to 350 degrees f.
• Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
• While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
• Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
• Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
• This can also be done over a double boiler.
• Allow chocolate mixture and roasted nuts to cool.
• Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
• Leave enough overhang on the lining to lift the brownies out of the pan when done.
• In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
• Shake to combine.
• This can be done in a bowl if you prefer.
• Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
• Add dry ingredients in three batches, fully incorporating each addition as you go.
• Spread mixture into prepared pan with an angled spatula or a large spoon.
• Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
• Cooking time varies all over the place depending on type of pan and your oven.
• I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
• Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
• You can rotate the pan halfway through the cooking process to even things out if desired.
• Cool in the pan on a rack.
• Remove from pan by lifting liner, place on a cutting board and cut into squares.

JACK-O'-LANTERN BROWNIES

Steps:

• In a large bowl, beat butter, sugar and vanilla until well blended. Beat in eggs. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture and mix well. , Line a greased 13-in. x 9-in. baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350° for 18-22 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack. , Run a knife around edge of pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3-in. pumpkin cookie cutter, leaving at least 1/8 in. between each shape. (Discard scraps or save for another use.) , Tint frosting with orange food coloring; frost brownies. Use green gel to create the pumpkin stems and black gel and candy corn and M&M's to decorate the faces if desired.