Zingermans Black Magic Brownies Recipes
ZINGERMAN'S MAGIC BROWNIES
Make and share this Zingerman's Magic Brownies recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 50m
Yield 1 9x13 pan, 24 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 13x9x2 inch baking pan. Preheat oven to 325.
- In a heavy small saucepan, heat the butter and chocolate over low heat, stirring, till chocolate is melted and smooth; set aside to cool.
- In a small bowl sift together flour, baking powder and salt.
- In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till light yellow and fluffy, scraping side of the bowl occasionally.
- Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture; beat on low speed until combined, scraping sides of bowl. Stir in walnuts.
- Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
MAGIC BROWNIES
This recipe is originally from Zingerman's in Ann Arbor, Michigan. It has an extra fudgy flavor and gooey texture.
Provided by lisar
Categories Dessert
Time 55m
Yield 15 brownies
Number Of Ingredients 9
Steps:
- Grease 13 x 9 baking pan; set aside.
- In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool.
- In a small bowl, stir together flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes, or until lemon colored and fluffy, scraping sides of bowl occasionally.
- Add cooled chocolate mixture and vanilla. Beat on low speed until combined.
- Add four mixture. Beat on low speed until combined,scraping sides of bowl. Stir in walnuts*.
- Spread the batter in the prepared pan.
- Bake in 325 oven for 30 minutes or until brownies are set.
- Cool in pan on wire rack. Makes 15 brownies.
- *I substituted 1 cup chocolate chips.
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- Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking pan and line with parchment paper, leaving an overhang on two sides; set aside.
- In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.
- In a large bowl, beat the sugar and eggs with an electric mixer on high speed for 5 minutes, until lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour mixture and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.
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