What is the best chocolate brownie recipe ever?

Question

What is the best chocolate brownie recipe ever?

Answer 1

Triple chocolate brownies  

Makes 20-24 squares  



Preparation time less than 30 mins

Cooking time 10 to 30 mins

    







Ingredients

275g/10oz plain chocolate (70% cocoa solids)

275g/10oz unsalted butter

85g/3oz pecans, broken into pieces

85g/3oz milk chocolate, cut into large chunks

85g/3oz white chocolate, cut into large chunks

175g/6oz plain flour

1 tsp baking powder

4 large eggs, lightly beaten

1 tsp vanilla essence

325g/12oz caster sugar

Method

1. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.

2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.

3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.

4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Answer 2

You should go to

http://allrecipes.com/

and type in brownies, there is like HUNDREDS of recipes there (:

Answer 3

I am in sales and had a friend who would bring these to every meeting- they are fabulous and you can't go wrong, the best!

INA GARTEN'S BROWNIES;

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 4

Ingredients

340g/12oz dark chocolate

255g/9oz unsalted butter

3 medium eggs

255g/9oz dark muscovado sugar

110g/4oz plain flour

1 tsp baking powder

pinch of salt

For variation:

55g/2oz raspberries, unsalted pistachios, hazelnuts or white chocolate pieces

Method

1.Preheat the oven to 170C/325F/Gas 3 and butter a 23cm/9in cake tin.

2. Sift together the flour, salt and baking powder.

3. In a bowl, over a pan of hot water, melt the chocolate and butter together.

4. Whisk the eggs and slowly add the sugar. Beat in the chocolate mixture and gently fold in the flour.

5. Pour into the cake tin and bake for 35 minutes until the surface is set but a skewer comes out with a little of the mixture clinging to it.

6. Remove and cool slightly before placing on a wire rack to cool.

7. Cut into pieces and keep in a tin or in the fridge.

For variations:

1.Follow the recipe until stage 4.

2. After you have folded in the flour, add your chosen ingredient.

3. Proceed as per the base recipe.

Answer 5

this one will not let you down:

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

8- 1 ounce squares of unsweetened chocolate

1 cup butter

5 eggs

3 cups sugar

1 tablespoon vanilla

1-1/2 cups flour

1 teaspoon salt

2-1/2 cups chopped pecans or walnuts, toasted

Preparation:

Preheat oven to 375 degrees F. Grease a 9 x 13 pan.

Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

The Ultimate Brownie is my absolute favorite brownie. It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I'm sure it will be one of your favorite brownie recipes too.

Enjoy!!

Answer 6

I tried this recipe and it was amazing! And there is a picture too!

Answer 7

http://www.bbcgoodfood.com/recipes/1223/...

try that !

Answer 8

Copied and pasted from my site: www.treatsforthesweettooth.tk

After so many trial and errors, I came up with this recipe that I formulated 2 years ago. It's very chocolatey and it's very easy to make! You only have to use one saucepan to mix all of the ingredients so you won't really make a big mess in your kitchen with this. I've posted this recipe in some forums and when people ask me to describe it's consistency and texture, I tell them that it's a bit of the four textures that a brownie can have... cakey, fudgy, chewy, and gooey. What makes it a bit cakey is the 3rd class flour... the melted butter makes it a bit fudgy... what makes it a bit chewy is the brown sugar... and the melted chocolate (aside from the cocoa powder) makes it a bit gooey. I'm not really sure if the reasons for the consistency and texture are correct... wild guess!! :p Ha ha ha! Anyway, I sell these brownies so if you make them, please don't sell them! Ha ha ha! :p

Ingredients:

* 3/4 cup cocoa powder (I use Bensdorp)

* 3/4 cup or 1-1/2 sticks butter/margerine (I use Magnolia Buttercup)

* 2 tablespoons lard

* 2 tablespoons semi-sweet or bitter sweet chocolate chips

* 1 - 2 teaspoons vanilla

* 3 large eggs

* 1 cup brown sugar

* 1 cup white sugar

* 2 tablespoons grated or finely chopped white chocolate

* 1 cup 3rd class flour (I use Cinderella flour)

*** Preheat oven to 350 degrees F

*** Grease a 13x9 inch rectangular pan or 9x9 inch square pan and line with parchment paper or aluminum foil.

Procedure:

1. In a medium-sized sauce pan, sift the cocoa powder. Add in the butter and lard and put on medium fire until everything has melted and slightly boiling. Remove from fire. (Did I say that right? Ha ha ha!)

(NOTE: Do not stop mixing while doing this because your brownies might have a burnt after taste.)

2. Add in the chocolate chips to the cocoa and butter mixture and stir until completely melted.

3. Add in vanilla.

4. Add in sugar. (brown and white)

5. Add eggs one at time. (Meaning, allow each egg to incorporate well with all the ingredients before you add another one.)

6. Sift the flour on top of the ingredients and add the chopped white chocolate before you mix.

(NOTE:Be careful not to over-mix the batter as it will be aerated and will look more like a cake instead of a brownie. As soon as you don't see any dry ingredients, STOP mixing. You will know that it has been over mixed if there are a lot of bubbles rising. Not to worry! All you have to do is to slightly tap the bottom of the sauce pan just to allow all the bubbles to rise on top.)

7. Pour on prepared pan. If you're using a 13x9 inch rectangular pan, bake for 18-22 minutes. If you're using a 9x9 inch square pan, bake for 25-27 minutes.

8. Allow to slightly cool and cut into squares.

9. Allow to cool completely and put them in the refrigerator for about 30 minutes just to allow the melted chocolate chips and butter to solidify a bit. (This'll create the fudgy texture.)

10. Serve at room temperature.