Artpark Brownies Recipes
ARTPARK BROWNIES
This is an adopted recipe that I haven't yet tried. The original chef comments: "From Tender at the Bone by Ruth Reichl. The better the chocolate you use, the better the brownie you get....Please make sure that your oven temperature is accurate!"
Provided by Ms B.
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Butter and flour a 9-inch square baking pan.
- Melt butter and chocolate in a double boiler over boiling water.
- Remove from heat and add vanilla.
- Beat eggs and salt in a mixer, add sugar at high speed and beat for 10 minutes until mixture looks white.
- Add chocolate/butter mixture to the eggs just until blended.
- Add flour and mix just until it is combined and you don't see any white streaks.
- Pour in prepared pan and put in oven.
- Immediately reduce heat to 350 degrees and bake for 40 minutes.
- Prick with a toothpick to test for "doneness" it should NOT be quite clean when you pull the tooth pick out.
- Be careful to not over bake - the brownies are fudge-like, not cake-like.
- Important: cool completely before cutting.
ABSOLUTELY BEST BROWNIES
This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.
Provided by COUNTRYDAYZ
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
- In a medium 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 stir in walnuts if desired. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 g
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