Pet & Animal: How to Make Chocolate Brownies

Monday 28 July 2014

How to Make Chocolate Brownies

When you need your chocolate fix to be served up warm in tender, bite-sized pieces, nothing quite fills the bill like chocolate brownies fresh from the oven. Here are a couple recipes delivering chewy, rich, chocolate flavor to help you take care of your cravings in delicious style!

Ingredients

Method One: Basic Chocolate Brownies Ingredients

1-3/4 cup (8oz/225g) sugar

1/3 cup (2oz/50g) flour, sifted

1 tsp salt. Note: if using salted butter, do not add salt.^[1]

1/2 tsp baking powder

3-1/2 oz (100g) unsweetened chocolate, finely chopped

8 tbsp (4 oz/113g) unsalted butter, chopped coarse

2 large eggs, beaten

1 tsp vanilla extract

1 cup nuts, toasted

Confectioner's sugar (to taste)

Method Two: Chewy Chocolate Brownies Ingredients

3/4 cup unsweetened cocoa powder

1 cup all purpose flour, sifted

1 1/2 cups sugar

3/4 tsp baking powder

1/4 tsp salt

3/4 cup butter, melted

2 eggs, beaten

2 teaspoons vanilla extract

Confectioner's sugar (to taste)

Method Three: Caramel Brownies

1 (18.25 ounce) package German chocolate cake mix with pudding

3/4 cup melted butter

1/3 cup evaporated milk

1 cup chopped walnuts (optional

12 ounces individually wrapped caramels, unwrapped, or caramel sauce

1/3 cup evaporated milk

1 cup semi-sweet chocolate chips

Steps

Basic Chocolate Brownies

Do the prep work. Set the oven rack to the middle position, and heat the oven to 350ºF (180°C).
- Grease the baking dish, making sure to get all the corners.

Blend dry ingredients. In a small bowl, whisk together the flour, baking powder, and salt

Prepare the chocolate. In a medium-sized saucepan or double boiler, slowly melt the chopped chocolate and butter until thoroughly combined. Stir occasionally. When done, remove from heat.

Add sugar. Whisk the sugar a few tablespoons at a time into the chocolate mixture until combined.

Add beaten eggs to the mixture. Whisk well, and then add the vanilla. Whisk until the batter is thoroughly combined, then pour into the greased baking dish.

Bake it in the oven for around 30 minutes. Test for doneness by inserting a toothpick into the center. If it comes out with batter, it's not done yet. If it comes out dry, take it out. Ideally, you want to have some crumb attached to the toothpick so your brownies will be just right! The outsides will be crisp with the insides remaining sticky.

Cool on a wire rack for a an hour or two. Top with confectioner's sugar and toasted nuts if desired.

Enjoy!

Chewy Chocolate Brownies

Preheat the oven to 300° F (150° C). Grease a baking dish with room-temperature butter. Sprinkle a light amount of flour onto the greased pan, covering completely.
- Pick a pan that is big enough. Brownies are traditionally flat, meaning that you should pick a bigger pan over a smaller one. Smaller pans will necessitate more time in the oven.

Melt the butter over low heat. Alternately, melt the butter in a microwave until just fully melted. Let cool.

Add the rest of the wet ingredients and the sugar. Add the sugar, mixing completely. Add the vanilla extract and eggs, beating until just incorporated.

In a separate bowl, mix the dry ingredients. Mix the cocoa powder, flour, salt, and baking powder.
- Mixing the dry ingredients completely before transferring into the wet ingredients will cut down on the amount of time you mix the batter. The less the batter is mixed, the creamier and fluffier your brownies will turn out.

Incorporate the dry ingredients into the wet ingredients. Mix until just barely incorporated.

Pour the brownie batter into the greased and floured pan. Spread batter evenly.

Cook in the oven at 300° F for 30 minutes. Perform the toothpick test to check for doneness. Leave brownies to cool for at least 10 minutes.

Once brownies have cooled, dust them with confectioners' sugar. Dust an even layer across the brownies.

Cut the brownies and enjoy!

Caramel Brownies

Preheat oven to 350° F (177° C). Grease a baking dish with room-temperature butter. Sprinkle a light amount of flour onto the greased pan, covering completely.

Melt the butter over low heat. Alternately, melt the butter in a microwave until just fully melted. Let cool.

Combine the melted butter and evaporated milk once butter has cooled. These will be your wet ingredients.

Combine the cake mix into the wet ingredients. Mix until just barely incorporated, but fully mixed.

Pour 2/3 of the brownie batter into the greased and floured pan. Sprinkle chopped walnuts over mixture.

Bake at 350° F (177° C) for 8 to 10 minutes.

Meanwhile, over medium heat, melt individual caramels and rest of evaporated milk into a sauce.

Remove brownies from oven after 8 to 10 minutes. Pour all caramel sauce over brownies and top with the rest of the brownie batter. Sprinkle chocolate chips on top of brownie batter.