Berthas Famous Brownies Joseph Rose Recipes

BEST BROWNIES

Steps:

• 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 into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

BERTHA'S FAMOUS BROWNIES (JOSEPH ROSE)

Steps:

• Preheat oven to 300*F.
• Melt chocolate and butter in a double boiler (the bowl sits ABOVE the simmering water in the pan below). Mix all the dry ingredients (except the walnuts) together in a bowl. When chocolate has melted, add to the dry ingredients and stir for 4-5 minutes. Add in the 4 eggs and mix. Pour into a non-stick 9x13 baking pan. Sprinkle crushed walnuts over top (if using) and lightly press into top of batter.
• Bake in preheated oven for 30-40 minutes.You will be able to tell when they are done when the edges get a little crispy and they have risen about an inch.
• *Note: Even if the brownies are baked properly, the "tooth pick test" will still show it to be "gooey" and not come out cleanly. This is because of the richness of the mixture.
• Remove brownies from the oven and allow to cool at least 30 minutes before glazing.
• Once they have cooled, start the glaze. Whisk the water, preserves and gelatin in a sauce pan. Mix thoroughly and heat to a boil. Boil for 2 minutes. While the glaze is hot, use a pastry brush and apply a thick layer of the glaze to the top of brownies. Let sit.
• *Note: It is easier to slice the brownies if you put the pan in the freezer for a few of hours after glazing. This is the hardest part of the recipe -- the waiting!
• Cut into squares and enjoy!

BERTHA'S FAMOUS BROWNIES (JOSEPH ROSE)

Steps:

• Preheat oven to 300*F. Melt chocolate and butter in a double boiler (the bowl sits ABOVE the simmering water in the pan below). Mix all the dry ingredients (except the walnuts) together in a bowl. When chocolate has melted, add to the dry ingredients and stir for 4-5 minutes. Add in the 4 eggs and mix. Pour into a non-stick 9x13 baking pan. Sprinkle crushed walnuts over top (if using) and lightly press into top of batter. Bake in preheated oven for 30-40 minutes.You will be able to tell when they are done when the edges get a little crispy and they have risen about an inch. *Note: Even if the brownies are baked properly, the "tooth pick test" will still show it to be "gooey" and not come out cleanly. This is because of the richness of the mixture. Remove brownies from the oven and allow to cool at least 30 minutes before glazing. Once they have cooled, start the glaze. Whisk the water, preserves and gelatin in a sauce pan. Mix thoroughly and heat to a boil. Boil for 2 minutes. While the glaze is hot, use a pastry brush and apply a thick layer of the glaze to the top of brownies. Let sit. *Note: It is easier to slice the brownies if you put the pan in the freezer for a few of hours after glazing. This is the hardest part of the recipe -- the waiting! Cut into squares and enjoy!

THOMAS'S FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
• Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment and transfer to a wire rack. Let cool completely. Cut into 9 squares.