I have found a good brownie mix but I want to know how to make it from scratch. Seeing that I am new to this baking thing, I will need the easiest recipe to start. Any great bakers out there?
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look it up on the puter while ur on
Sorry. I buy pre made brownies or Duncan Hines.
Go to the grocery store and buy them pre-baked. Easy, simple and yummy!
Butterscotch Brownies
Prep. Time10 minutes
Cook Time25 minutes
Ingredients
1/2 cup butter
1 3/4 cups light brown sugar, packed
1/4 cup molasses or honey
2 large eggs
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsps baking powder
3/4 tsp salt
1 teaspoon vanilla extract
Optional Add Ins:
1-1 1/2 cups
Coarsely chopped nuts
Dried mixed fruit bits (diced)
Pitted chopped dates
Raisins
White chocolate or reg chocolate chips
Flaked coconut (toasted first is yummmm)
Directions
Heat the oven to 350 degrees .Grease an 8 x l0 inch baking pan.
Melt the butter in a large saucepan over low heat. Remove from heat and add the sugar. Combine well. Add the eggs and mix well.
Sift the flour, baking powder, and salt into a bowl. Slowly add the dry ingredients to the wet, stirring while adding. When the wet and dry mixtures are well combined stir in the vanilla and what ever add ins you want.
Scrape the batter into the pan. Bake the brownies for 25 to 35 minutes, or until a knife comes out clean but do not over bake!.
Remove from the oven and let the brownies cool for about 20 minutes before cutting.
This one……Brownies
1/2 c. oleo 2/3 c. flour, all-purpose or unbleached
2 oz. (2 squares) unsweetened chocolate 1/2 c. walnuts, chopped (optional)
1 c. sugar 1/2 tsp. baking powder
2 eggs 1/4 tsp. salt
1 tsp. vanilla
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1. Heat oven to 350. Grease (not oil) & lightly flour bottom only of 8 or 9-inch square pan.
2. In lrg. saucepan, melt oleo and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Blend in sugar; beat in eggs, one at a time. Stir in remaining ingredients. Spread in pan.
3. Bake at 350 for 25-30 min. or until set in center. Cool; cut into bars.
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Tips:To double recipe, double ingredient amounts; bake in 13 x 9-inch pan for 30-35 min.
If using self-rising flour, omit baking powder and salt.
Variation: For Chocolate-Peanut Butter Brownies, Sub 1/4 c. crunchy peanut butter for 1/4 c. of the oleo;
omit walnuts. Before baking, arrange 16 miniature peanut butter cups over top; press into batter so tops of cups are even with tops of batter.
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there is nothing easy about making homemade brownies- lots of ingredients and measuring
that’s why there are so many different varieties of easy mixed prepackaged ones
Stick with those..
yummy
Get a hot fudge cake mix, Cut down on the water that you add to the cake mix, add a little chocolate pudding mix, add chopped walnuts, and make sure that the mix is not too loose, If the mix is too loose you will get a cake, if it is thick, you will have a brownie mix. Be sure to place it in a rectangular shaped dish. Use a tooth pick to check if the brownie mix is baked long enough. The tooth pick should come out dry. I hope this helps.
Brownies
4 Eggs
1 jar Marshmallow Cream
1/3 cup Cocoa
2 sticks Margarine
2 cups Sugar
1/2 cup Self-rising Flour
1 1/2 cup chopped Pecans
Dash of Salt
1 tsp. Almond Flavoring
Melt margarine in pan and add cocoa. Combine eggs, sugar, salt, flour and flavoring. Mix with margarine/cocoa mixture. Add nuts and bake for 25 minutes in 350 degree oven. After taking from oven and while still hot, spread marshmallow crème over entire cake. Frost with Brownie Frosting (in Icings Section).
Blonde Brownies
2 cups Light Brown Sugar
2 Eggs
2 cups Self-rising Flour
1 cup chopped Nuts
1 stick Margarine (softened)
1 tsp. Vanilla
Cream butter and sugar. Add flour, eggs, nuts and vanilla. Bake for 30 minutes at 350 degrees. Cut into squares.
Cheesecake Streusel Brownies
2 cups All-purpose Flour
2/3 cup Sugar
1/3 cup Light Brown Sugar
1 tsp. Baking Powder
1 cup Butter or Margarine, softened
1 Egg
1 tsp. Vanilla
12 oz. Semi-sweet Chocolate Chips, divided
Filling:
12 oz. Cream Cheese, softened
1/2 cup Sugar
1 Egg
1 tsp. Vanilla
To Prepare Base:
Preheat oven to 350 degrees. Grease 13×9 inch baking pan. In medium mixing bowl, combine flour, sugars and baking powder. Stir until blended. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside 1-3/4 cups for streusel topping. Add egg and vanilla to remaining mixture in bowl. Melt 1 cup chocolate chips and add to mixture. Mix at medium speed until blended. Spread base evenly in prepared pan. Set aside.
To Prepare Filling:
In small mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and beat just until blended. Spread over base; sprinkle with reserved crumb mixture for streusel topping. Sprinkle with remaining 1 cup chocolate chips.
Bake for 35-40 minutes or until golden brown and toothpick inserted in center comes out with moist crumbs. Cool in pan on wire rack. Makes 32 bars.
Barefoot Contessa has a great easy recipe for Outrageous Brownies. You can find it at http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23629,00.html
Once you get some confidence in your baking skills grab a copy of Baking with Julia by Julia Child. It has THE GREATEST BROWNIE RECIPE EVER! It does take a little more work, but it is so worth it.
Also just remember that the key to good baked good is precise measurements, especially with regards to flour. Standard measurement by volume means to fluff the flour with a fork, gently scoop out the flour with your measuring cup, and simply slide a knife across the surface (do NOT tap the flour into the cup)
Oh and also remember that your finished product will only be as good as the ingredients you put into it so buy high quality chocolate and high quality vanilla to get the best brownies
Happy Baking!
Bittersweet Chocolate Brownies:
6 tablespoons unsalted butter, plus more for the pan
2/3 cup all-purpose flour, plus more for the pan
8 ounces bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup sugar
Preheat oven to 350° F.
Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.
In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.
Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside.
Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan. Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.
Yield: Makes 8 servings
Don’t try from scratch. This is one where the box mix is better.
Get a box of double fudge brownie mix, a package of chocolate chips, and a bottle of Kahlua. Mix the mix according to box directions, add the chips and 1/4 cup Kahlua. Bake as normal.
Ohhh, they’re so fudgy and gooey!
do the box recipe it’s the easiest just read the directions.
I like these!!!
Cherry Cheese Brownie Squares
24 Brownies
1 Pkg Fudge Brownie Mix (21.5-23.6 oz)
1 Pkg Cream Cheese, Softened
1 Can Sweetened Condensed Milk
1 Egg
1 (21-oz Can) Cherry Pie Filling, Chilled
1 tsp Almond Extract
Preheat the oven to 350 degrees.
Prepare brownie mix according to package directions. Spread into a lightly greased 13×9″ baking pan. Bake for 20 minutes.
Meanwhile, in a small mixing bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk, egg, and 1/2 teaspoon almond extract.
Pour evenly over brownie layer; Bake for 25 minutes longer or until set. Cool.
Chill. Stir in remaining almond extract into the cherry filling. Serve with brownie squares. Refrigerate any leftovers.
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Chocolate Cream Cheese Brownies
Yields about 48 bars
Filling:
1 cup chopped bittersweet or semisweet chocolate or chocolate chips
1/4 cup heavy cream
1/2 lb. cream cheese, room temperature
1 egg
2 teaspoons flour
Brownie Batter:
9 oz. (18 tablespoons) unsalted butter, room temperature; more for buttering the pan
1-1/2 cups sugar
5 eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
Preheat the oven to 350ºF
Icing: Approximately 12 oz. bittersweet or semisweet chocolate, finely chopped (about 2 cups)
The Filling: Slowly melt half the chopped chocolate and cream together in a microwave or a double boiler. Set aside to cool. In an electric mixer fitted with a paddle attachment, beat the cream cheese and egg together until fluffy. Add the cooled chocolate mixture and mix well. Add Add the flour and the remaining chocolate and mix until incorporated. Chill the filling while you assemble the brownie batter.
The Brownie Batter: Butter a 9×13-inch baking pan. Cream the butter and sugar in an electric mixer until fluffy. Add the eggs one at a time, making sure that each one is fully incorporated before adding another. Occasionally scrape down the sides of the bowl. Add the vanilla and almond extracts. Sift together the flour, cocoa, and baking powder and gently blend them into the batter.
Assembly: Using an offset metal spatula, spread half the brownie batter into the prepared pan. Spread the filling over the batter. Spoon the remaining brownie batter over the filling and gently spread it into an even layer. Bake for 35 minutes, until a knife inserted into the center of the brownie comes out clean.
The Icing: As soon as you remove the brownies from the oven, sprinkle about three-quarters of the chocolate on top. Let sit about 5 minutes, until the chocolate has melted. Gently spread spread the soft chocolate into a thin, smooth layer. If it isn’t enough chocolate, sprinkle a few more pieces on top and spread again, but be careful not to make the icing too thick.
To Serve: Let the bars cool before cutting.
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Cream Cheese Brownies
24 Brownies
Brownie layer:
1 8 oz. package semi-sweet chocolate squares
3 tablespoons butter or margariene
2 eggs
1-1/4 cup sugar
1/4 cup water
1 teaspoon vanilla extract
1 cup flour
1 teasoppon baking powder
1/4 teaspoon salt
Cheesecake layer:
8 oz cream cheese, softened
2/3 cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons flour
Glaze:
1/3 cup heavy cream
6 squares semi-sweet baking chocolate, finely chopped
Preheat the oven to 350ºF.
Line 13×9 baking pan with foil and butter the foil. Make the brownie layer by microwaving the chocolate and butter in a large bowl on high for 2 minutes or until chocolate is melted. Beat the eggs in a separate large bowl until foamy. (use electric mixer on medium) Gradually beat in sugar, water, vanilla until thick and lemon colored. Beat in the chocolate mixture. Stir in the flour, baking powder and salt. Spread half of brownie batter into prepared baking pan. Set aside.
Now make the cream cheese layer. Beat the cream cheese, sugar, eggs, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. Mix in the flour. Spread evenly over the brownie batter in the pan. Spread the remaining brownie mixture evenly over the cream cheese layer. Swirl through the batter with a knife to marbleize. Bake 45-50 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. DO NOT OVER BAKE. Let cool
To make the glaze: Microwave the cream in a bowl about 45 seconds on high or until simmering. Stir in the chopped chocolate until it melts and mixture is smooth. Spread glaze over the cooled brownies. Refrigerate for 1 hour before cutting.
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Double Chocolate Walnut Brownies
Yield: 25 servings
1-1/2 tablespoons wheat bran, or oat bran
1-1/4 cups plus 1/2 tablespoon soy flour
4 ounces unsweetened baking chocolate
1/2 cup unsalted butter
2 cups sugar substitute (recommended: Splenda)
1/2 cup heavy cream
5 large eggs
1 tablespoon no sugar added vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts
Chocolate Frosting, recipe follows
Special Equipment: 8-inch square baking pan
Preheat oven to 325ºF.
Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.
Chocolate Frosting:
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency
Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
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Fudgy Brownies
Yield: 16
6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
1-/1/2 cups suag or 3/4 cup Sugar Substitute (recommended: Splenda)
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Preheat the oven to 350ºF
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk in egg yolk and vanilla; mix in combined flour, sugar substitute, baking powder, and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocalate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan.
Bake until the brownies are firm to touch and toothpick comes out clean, 18-20 minutes (do not overbake). Cool on wire rack. Server warm or at room temperature.
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Peanut Butter Fudge Brownies
Yield: 12 servings
Nonstick canola oil cooking spray
3/4 cup sifted all-purpose flour
1/2 cup plus 1 T. unsweetened Dutch process cocoa
1/4 tsp. salt
1/4 tsp. baking powder
2 T. natural peanut butter, no sugar added
3 T. tofu, firm
1 T. applesauce
1-1/4 cups sugar
4 egg whites
2 tsp. vanilla extract
1/4 cup chocolate chips
Preheat the oven to 350ºF.
Coat an 8-inch square pan with nonstick cooking spray (preferably canola oil spray).
Stir together the flour, cocoa, salt and baking powder.
In a separate bowl, mix the peanut butter, tofu, applesauce and sugar together. Add the egg whites and vanilla. Stir until combined.
Add in the dry ingredients until completely mixed. Stir in chips.
Spread mixture evenly into prepared pan.
Bake for approximately 20 minutes.
Bud Brownies –
Measurement Ingredient:
6 Ounces Unsweetened Baking Chocolate
2 Cups Granulated Sugar
2 Cups Brown Sugar – Firmly Packed
2/3 Cup Light Corn Syrup
1 Cup Butter or Margarine (Softened)
8 Large Eggs
2+1/2 Cups All Purpose Flour
2 Cups Walnuts (Optional)
1/8th Tsp Hash (OR)
1/4 Ounce Finely chopped/crushed Bud
Preheat your oven to 325 – 350 Degrees F.
Prepare your Bud butter ahead of time by simmering the butter or margarine, stir in the hash or bud. With the bud strain the butter into a bowl and set the bud aside later, it can be used as part of the flavor later. This is a personal choice that I personally enjoy.
Grease a 10 X 12 X 2 Inch pan (Optional if you have a Teflon coated pan.)
Melt the chocolate either in a double boiler or in a sauce pan that is placed atop a pot of boiling water. Allow the chocolate to melt while you mix the sugars together with the corn syrup and butter, do not mix too thickly, just enough to spread things around. Take the now melted chocolate and slowly add it into the mix, blending it in well. Once the mix is of a fairly consistent color add the flour, beating until it is smooth. Add walnuts and crushed bud here if you want, folding it in gently.
Pour the batter into the prepared pan, spreading it as needed. Give the pan a shake to let the surface become more consistent before baking in the oven for 25 – 30 minutes (This may be off by a few minutes depending on altitude and such)
Brownies are done when a toothpick is pulled out with either no residue or a cake-like residue sticking to it. Place the pan on a wire rack to cool, serve once it’s safe to consume and enjoy!
buy a box of jiffy brownie mix…can even get jiffy fosting mix…jiffy muffin mix…jiffy cake mix…jiffy banna bread..this mixes are very good for the beginner as there are only a couple of steps…to each one
I would suggest you go to food networks web site and enter search for brownies … they rate the recipes by difficulty of preparation, when i did the search today it came up with 79 recipes for brownies, you can even sort them by their preparation rating so it would show the easiest ones first
hope this helps
Try here
http://www.pure-chocolate.co.uk
yummy cakes and treats for all occassions (click a couple of google ads while you are there to support the site)
Steven Fawcett
http://www.pat-services.org.uk
http://www.purechocolate.co.uk
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