Brownie Power

Ingredients
• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche
This great little recipe is taken from my Little Book Of Big Treats which I’ve put together exclusively for Comic Relief. All you have to do is bake a few of these and sell them to your friends, family, colleagues or schoolmates and you’ll have raised an extra few quid for Comic Relief and their brilliant causes. What could be easier?

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

Tags: brownie recipe, jamie oliver

Time: 1 1/4 hours

12 tablespoons butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan
1/2 cup all-purpose flour
1/8 teaspoon salt
6 ounces bittersweet chocolate, in pieces
3 eggs
1 cup sugar
1/2 teaspoon vanilla extract
2/3 cup lightly toasted walnuts or hazelnuts (optional).

1. Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.

2. In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.

3. In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.

Yield: 12 to 16 brownies.

Adapted from “Baking: From My Home to Yours,” by Dorie Greenspan (Houghton Mifflin, 2006)

New York Times Brownies
Yield About 1 dozen brownies
Time 40 minutes

Summary
As long as you keep the flour to a minimum and don’t add chemical leavening like baking powder, you will produce a true and beautiful brownie.

Ingredients
3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optionalMethod

1. Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
2. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

Tags: brownie, brownie recipe, new york times, recipes

Fast and easy to make. Serve it warm with ice cream, whipped cream, berries or chocolate sauce

Ingredients
3 squares (1 oz/28 g each) unsweetened chocolate
1/2 cup (125 mL) butter
1-1/4 cups (300 mL) granulated sugar
1/4 cup (50 mL) all purpose flour
1/2 tsp. (2 mL) vanilla
1/4 tsp. (1 mL) salt
3 eggs

Cooking Instructions
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9-inch (23 cm) pie pan.
In a medium saucepan melt the chocolate with the butter over very low heat, stirring constantly until smooth.
Remove pan from heat and add the sugar, flour, vanilla and salt – beat with an electric mixer or whisk until blended. Now add the eggs, one at a time, beating until smooth.
Turn the batter into the prepared pie pan, and bake at for 25 to 30 minutes, until just set in the middle, but not dry.
The center should remain a little moist — it will firm up as it cools.
Serve warm with ice cream, whipped cream, berries, chocolate sauce

Tags: Brownie Pie, brownie recipe, pie recipe, recipes

1 2/3 c. sugar
1 c. oil
4 eggs
1 (16 oz.) can pumpkin
2 c. flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt

FROSTING:

3 oz. cream cheese
2 c. powdered sugar
1/2 c. butter
1 tsp. vanilla

Cream together sugar and oil. Add remaining ingredients (except frosting) and mix. Pour into greased and floured cookie sheet. Bake at 350 degrees for 25 minutes.
Beat together ingredients for frosting. Frost brownies when completely cool.

Tags: brownie recipe, pumpkin brownie recipe

Ingredients for Brownies
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Icing Ingredients
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar

DIRECTIONS
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 evenly in baking pan.
Bake in preheated oven for 25 to 30 minutes.
Frosting instructions:
Combine
3 tablespoons soft butter
3 tablespoons cocoa
1 tablespoon honey
1 teaspoon vanilla
and 1 cup confectioners’ sugar
While brownies are still warm spread icing

Tags: brownie recipe, secret recipe

INGREDIENTS
1/2 cup butter, melted
1 cup white sugar
2 eggs
1/2 cup self-rising flour
1/3 cup cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour an 8×8 or 9×9 inch baking pan.
In a bowl, beat together the butter and sugar.
Add eggs, and mix well.
Combine the flour, cocoa and salt; stir into the sugar mixture.
Mix in the vanilla and walnuts

Spread batter into the baking pan.
Bake for 25 to 30 minutes in the preheated oven, or until edges are firm.

Cool before cutting brownies.
Enjoy

1 Box Lemon Cake Mix
1 Stick Butter
3 Eggs
1 1/2 Cup Granulated Sugar
4 Tbs. Lemon Juice
2 Tsp. Lemon Zest

Cream softened butter and sugar. Beat in one egg at a time. Stir in zest, cake mix, and lemon juice, until blended.
Bake in 9″ X 13″, that has been lined with foil and sprayed with non-stick spray or buttered, at 350 degrees for 25-30 minutes. Let cool in pan and cut into squares.

Keep in tightly covered container, after they are completely cooled

Tags: brownie recipe, Lemon Brownies, Lemon Brownies Recipe

2 boxes of any kind of chocolate chunk brownie mix
1 column of chocolate covered mint cookies (If there are 2 in a box)
water, oil, and eggs (as directed on the packages)
1 cup of chopped nuts (optional)

1. Crush mint cookies.
2. Follow directions on the brownie packages.

3. Add crushed cookies and nuts.

4. Bake as directed on the packages.

Tags: brownie recipe, Mint Brownies, Mint Brownies Recipe

Brownies:

1 red velvet box cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips
2 cups walnuts, chopped (optional)

Marble Frosting:

butter cream frosting (8 oz.)
triple chocolate frosting (4 oz.)

Preheat oven to 325°F.
Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone. Add chips and 1 cup of nuts, and pour mixture into the greased 9×13 baking pan.

Bake for 40-45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.

Frost brownie with butter cream frosting. Heat or microwave chocolate frosting for easy pouring. Pour 2 oz. chocolate frosting over butter cream layer.

Use a fork to blend two frostings for a marbled appearance, to desired pattern. Sprinkle brownie with remaining nuts.

Drizzle remaining chocolate frosting over the butter cream.

Put the brownie in the freezer to cool. Allow 10 minutes, cut and serve.

Tags: brownie recipe, Red Velvet Fudge Marble Brownies, Red Velvet Fudge Marble Brownies Recipe