Scharffen Berger Brownies Recipes

SCHARFFEN BERGER CHOCOLATE CUPCAKES

Steps:

• SCHARFFEN BERGER Chocolate Frosting:
• Place the chocolate and butter in a medium bowl and set aside. Bring the cream, sugar, and salt to a simmer in a large saucepan. Simmer for 4 minutes, stirring frequently. Pour the hot cream over the chocolate. Whisk just until the chocolate is completely melted and the mixture is smooth and glossy. Set aside to cool at room temperature, without stirring for 2 to 3 hours, or until the frosting is cool and thick enough to spread. Or, refrigerate the frosting for about 45 minutes or more (but not until it is hard) without stirring, then let it stand at room temperature until it is the desired consistency.
• SCHARFFEN BERGER Chocolate Cupcakes:
• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
• In a large mixing bowl, mix the flour, cocoa powder, sugar, baking soda, and salt together thoroughly. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the water and beat for 20 seconds. Scrape the sides of the bowl and add the remaining water. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes (rotating the pan from front to back half-way through the baking time), just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.
• TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

JOHN SCHARFFENBERGER'S FAVORITE BROWNIES

Steps:

• Heat oven to 325 F.
• Melt chocolate and butter in a double boiler over simmering water.
• Stir sugar into chocolate until blended. Add eggs and vanilla. Stir in flour and nuts. Spread into a buttered 13" x 9" baking pan.
• Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool in pan.

CLASSIC UNSWEETENED CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
• Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
• Remove bowl from heat and stir in sugar vanilla and salt.
• Add eggs one at a time, stirring thoroughly.
• Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
• Stir in nuts.
• Scrape batter into prepared pan and smooth to even it.
• Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.

SCHARFFEN BERGER BROWNIES RECIPE

Steps:

• Preheat oven to 350 Degrees F. Grease a 9 by 13 inch pan. Prepare chocolate by melting in a heavy bottom saucepan with the butter, or microwaver to melt. Allow to cool. Briskly blend or whisk eggs and brown sugar together and add cooled butter mixture. Stir in vanilla, then fold in flour, baking soda and salt. Fold in nuts. Blend by hand and turn into prepared pan. Bake 30-40 minutes. Do not overbake. When you delicately touch the middle, top should just be set, not liquidy or jiggly underneath your fingertip but not too firm either. About 18-24 brownies, depending on size.

COCOA BROWNIES

Steps:

• Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
• Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
• Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
• Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.