As I am not good at baking at all my friend is going to lend me a hand which is a good thing. We are going to start with a box mix and neither one of us has the time or patience to make these from scratch (flour, cocoa...etc) We want to add things to the mix though so they are really fudgy, gooey and yummy. He doesnt like nuts so I was thinking of frosting the brownies with a dark chocolate fudge frosting and putting some chopped walnuts only on one side. He thinks instead of frosting to top the brownies with chocolate chips when they come out of the oven (I still think frosting sounds better and quicker) I was also thinking of putting chocolate chips into the batter. any other ideas or tips to make the ultimate brownie. Another thing: As I dont own a big stove; just a toaster oven we will be using that.
Tags: could, Thinking, chocolate chips, mix, ChocolateI Want to Make the Ultimate Brownies Tomarrow and Could Use Some Advice?
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You are on the right track. You can always add chips to the batter without problem. I would not add more than a cup or two though.
Frosting the top would be very yummy.
CANDY BAR BROWNIES
3/4 cup butter or margarine, melted
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers(R) bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped
1. In a bowl, combine butter, sugar, eggs and vanilla. Combine flour, cocoa, baking powder and salt; set aside 1/4 cup. Add remaining dry ingredients to the egg mixture; mix well. Toss Snickers pieces with reserved flour mixture; stir into batter.
2. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.
Yield: 36 servings (Serving size: 36 servings)
Why not add chocolate chips to the batter and then frost with the dark chocolate fudge frosting.
if you like carmel either buy some carmel syrup and drizzle it through the batter or buy carmels and cut them into pieces. if you like mint put pieces of mint candy bar in there . you could also put peanut butter chips in there just experiment they all are great… good luck
The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I’m sure it will be one of your favorite brownie recipes too.
INGREDIENTS:
8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.
Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don’t overbake.) Cool and frost if desired, but that is not necessary.
** It’s not required, but this is when it’s very nice to own a stand mixer.
Aww nuts, I love nuts but ok, how about this one from Emeril.
Fudge-Topped Brownies Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: Emeril’s Big Game Party
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21349,00.html?rsrc=search
1 tablespoon unsalted butter, plus 12 tablespoons (3/4 cup)
1 tablespoon flour, plus 3/4 cup, sifted
3 (1-ounce) squares unsweetened baking chocolate
1 1/2 cups granulated sugar
3 large eggs
1 cup chopped pecans, lightly toasted
1 1/2 teaspoons pure vanilla extract
Fudge Topping:
1 stick unsalted butter
1/4 cup unsweetened cocoa powder
6 tablespoons buttermilk
1 pound confectioners’ sugar
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter. Sprinkle 1 tablespoon of flour into the pan to coat the sides and bottom, knocking out any excess. Set aside.
In the top of a double boiler or in a bowl set over simmering water, combine the remaining 12 tablespoons butter and the chocolate. Cook, stirring, until smooth, about 3 minutes. Add the granulated sugar and whisk until smooth. Add 1/4 cup of the flour and whisk to combine. Alternate adding the remaining flour and eggs, whisking well after each addition. Stir in the toasted nuts and vanilla.
Pour into the prepared pan, shifting the pan to create an even layer. Bake until risen and a toothpick inserted in the center comes out clean, about 30 minutes.
For the Fudge Topping: While the brownies are in the oven, in a medium saucepan, combine the butter, cocoa powder and buttermilk over medium heat. Cook until the butter melts and mixture just comes together. Remove from the heat and whisk until smooth. Sift the confectioners’ sugar into a medium bowl. Add the chocolate mixture and vanilla and whisk until smooth.
Remove the brownies from the oven and, with the handle of a wooden spoon, poke holes into the brownies every 1 to 2 inches. Pour the Fudge Topping over the brownies and smooth with a rubber spatula. Let cool on a wire rack for at least 1 hour before cutting.
Cut into 2-inch brownies and serve.
or one from Nigella
Triple Chocolate Brownies Recipe courtesy Nigella Lawson
Show: Food Network Specials
Episode: All Star Chocolate
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35828,00.html?rsrc=search
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners’ sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners’ sugar pushed with a teaspoon through a small sieve.
Good luck
You can add about what ever you want, just keep a close eye on the baking time. A toaster oven is tricky when it comes to baking brownies…you can count on gooey, for sure because the toaster oven doesn’t cook as well as a regular oven and so the finished product will be a tiny bit underdone with the extra ingredients –thus watch the bake time — otherwise they will have to be burnt to get them done all the way through. Your friends idea about the chocolate chips on top when it first comes out of the oven will work and THEN when it cools down you can put on the frosting…oh my goodness talk about death by chocolate!!!
Betty Crocker is the best brand
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners’ sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
Sounds to me like you are already got it so just get to baking.
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