Thomass Cakey Brownies Recipes

CAKEY BROWNIES

Steps:

• Preheat oven to 350 F.
• Put all ingredients into a mixing bowl and beat with a hand mixer (or in the bowl of a stand mixer) until just combined.
• Transfer batter to a greased 8" square baking dish.
• Bake for 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.
• Cool to room temperature and slice into 36 mini brownies.

BEST CAKEY BROWNIE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray 9 inch square pan with nonstick spray.
• Melt butter in microwave or on stovetop, being careful not to burn butter.
• Meanwhile, mix cocoa and sugar in a stand mixer or large bowl. Add melted butter.
• Beat eggs in a small bowl. Add beaten eggs and vanilla to sugar mixture. Mix well.
• Add flour and salt. Mix until just smooth.
• Pour batter into baking pan. Place pecan halves in rows across top of batter.
• Bake 45-55 minutes until sides just begin o pull away from the side. Let cool. Cut into squares.

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.

FUDGY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
• Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
• Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
• Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.