Joy The Bakers Brownies To Die For Recipe 455

TO DIE FOR BROWNIES

Steps:

• Combine flour, baking powder and salt (set aside).
• Combine melted butter, cocoa, sugar, eggs and vanilla.
• Blend dry mix into moist mixture.
• Add nuts and pour batter into a greased 9x13-inch pan.
• Bake at 350°F degrees for 35 minutes or until it just starts to pull away from sides.
• ICING: Melt butter in saucepan with milk on medium/low.
• Combine cocoa with sugar and stir into milk mixture.
• Add vanilla and let cool till spreading consistency (will be runny at first).
• Sprinkle with more nuts if desired.

JOY THE BAKER'S BROWNIES TO DIE FOR RECIPE - (4.5/5)

Steps:

• 1.BROWNIES; 2.Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking dish and set aside. 3.In a medium bowl whisk together flour, baking powder and salt. Set aside. 4.Bring about 2 inches of water to a boil in a medium saucepan. In a medium heatproof bowl add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown sugar and granulated sugar. Whisk in eggs, yolk and vanilla. 5.Add the flour mixture all at once to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in the chocolate chips. 6.Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the bornies comes out clean. Remove from the oven and cool completely before frosting. 7.CHOCOLATE BUTTERCREAM FROSTING 8.In the bowl of an electric mixer fitted with a paddle attachment cream together butter, cocoa powder and salt. Mixture will be very thick, but cream for about 3 minutes at medium speed. 9.Turn off the mixer, scrape down the sides of the bowl and add the powdered sugar. Turn the mixer on low to incorporate 2-1/2 cups powdered sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth. 10.In a 1-cup measure stir together cream and Ovaltine. Turn the mixer to medium and pour the cream in a slow and steady stream until the frosting reaches your desired consistency: smooth, creamy and spreadable. Add more powdered sugar to adjust consistency. Spread or pipe frosting onto cooled cakes or cupcakes (or brownies!).