A good recipe for brownies from scratch?

Question

But with cocoa powder instead of baker's chocolate, as I have an abundance of cocoa at home and don't want to buy anything. Low-fat or fat-free is also good.

Answer 1

Oh, I hope it's not too late.  This is the one that I discovered online and *love*. http://allrecipes.com/Recipe/Chewy-Brown...

I sometimes add a half cup of chocolate chips to it, just before baking.  Yummy!

Answer 2

Well This is one I prefere..

1 pkg. chocolate chips

1/3 c. shortening

2 eggs

1/2 c. sugar (white)

1/2 c. flour

1/2 tsp. vanilla

1 c. walnuts (opt.)

1/2 tsp. baking powder

1/4 tsp. salt

Melt over hot water 1 small package chocolate chips together with shortening. Beat eggs with sugar until thick. Add flour with baking powder and salt. Add chocolate mixture and 1 teaspoon vanilla and blend well. Add optional walnuts (chopped fine). Grease 8 x 8 inch pan; cut wax paper to fit, then grease paper. Pour mixture and bake 20 to 25 minutes at 375 degrees. Cool and slice.

Hope it helps!!

- Happy Cooking!

Answer 3

This is my absolute favorite brownie recipe. It's easy to make and they are really chocolaty and delicious!

Disgustingly Rich Brownies

Yield: 16 brownies

Ingredients:

    2 cubes (1 cup) butter

    3/4 cup cocoa powder

    2 cups sugar

    4 eggs

    1 teaspoon vanilla extract

    1-1/4 cups flour

    1/4 teaspoon salt

    1/2 cup chopped walnuts (optional)

Preparation:

    Preheat your oven to 350 degrees, then smear the inside of an 8 or 9-inch baking pan with shortening.

    Melt the butter over a low heat. Watch it. It’s easy to burn.

    In your mixing bowl, stir the cocoa and sugar together. Then stir in the melted butter. Add the eggs and vanilla, and stir again. Now add the flour and salt, and mix just until smooth. Not too much. (If you’re adding walnuts, now’s the time.)

    Scrape the mixture out into the greased pan and spread out in an even layer.

    Bake in a 350-degree oven until the brownies just begin to pull away from the sides of the pan (or until you can stick a toothpick in and pull it out with no batter sticking to it). Takes about 60 to 65 minutes. Let cool before cutting.

Answer 4

Hello, I have several from scratch brownie recipes. Turtle Brownies, Chocolate mint brownies, and so on. I'll post the link below. There are photos too, so you know what they look like.

Happy Baking!

Genesee from The-Chocolate-Spot

Answer 5

I have two.  The first one is really good using cocoa powder, but when you have unsweetened chocolate, make the second.  I was a baker in a restaurant and the second recipe flew off the shelves.



BEST BROWNIES

1/2 c. butter (melted)

1 c. sugar

1 tsp. vanilla

2 eggs

1/2 c. unsifted all-purpose flour

1/4 c. Hershey's cocoa

1/4 tsp. baking powder

1 tsp. salt

1/2 c. chopped nuts (optional)

Creamy Brownie Frosting

Blend butter, sugar and vanilla in large bowl. Add eggs, using a wooden spoon and beat well. Combine flour, cocoa, baking powder and salt, gradually blend into egg mixture. Stir in nuts.

Spread in greased 9 inch square pan. Bake at 350 degrees for 20 to 25 minutes or until brownies begin to pull away from edges of pan. cool, frost with creamy brownie frosting. Cut into squares.

CREAMY BROWNIE FROSTING:

3 tbsp. butter, softened

3 tbsp. Hershey's cocoa

1 tbsp. light corn syrup or honey

1 to 2 tbsp. milk

1/2 tsp. vanilla

1 c. confectioners sugar

Cream butter, cocoa, corn syrup and vanilla in small mixer bowl. Add confectioners sugar and milk. Beat to spreading consistency.

Recipe #2

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 extra-large eggs

3 tablespoons instant coffee powder

2 tablespoons real vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)

1 tablespoon baking powder

1 teaspoon kosher salt

3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Answer 6

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 cold large eggs

1/2 cup all-purpose flour

2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.