Jane Freiman's Brownies
Cocoa Brownies
Wolfgang's Absolutely Luscious Brownies
Steffi's Brownies


* Exported from BigOven *

Jane Freiman's Brownies

Recipe By :
Serving Size :16
Cuisine :
Main Ingred. :
Categories esserts Cookies

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1/2 cup Unsalted butter - --1 stick plus more
to prepare pan
1/4 cup Plain fine dry bread crumbs
1/4 cup Sifted unbleached flour --sift then measure
1/4 teaspoon Baking powder
1/4 teaspoon Salt
2 large Eggs
2 teaspoons Vanilla
1/3 cup Sour cream
1/4 cup Granulated sugar
8 ounces Semisweet or bittersweet chocolate --coarsely
chopped
1 1/4 cups Walnuts --coarsely chopped

Place rack in center of oven; preheat oven to 300 degrees. Line an
8- by 8- by 2-inch pan with aluminum foil, shiny-side up. Spread
room-temperature butter all over the bottom and sides. Pour bread
crumbs into pan; tilt pan to coat with crumbs. Shake out excess. Sift
together flour, baking powder and salt; set aside. In a small bowl,
beat eggs, vanilla and sour cream just to mix; set aside. In a medium
saucepan, melt 1/2 cup butter over moderate heat. Add sugar; stir until
partially melted. Add chocolate; stir until melted. Transfer to a
large mixing bowl. Stir in egg mixture, then dry ingredients. If the
mixture is not perfectly smooth, beat it briefly with an electric mixer
or a hand-held beater. Stir in nuts. Pour into baking pan; smooth top.
Bake for about 1 hour, until a toothpick gently inserted in the
middle comes out almost clean. Let stand at room temperature until
completely cool. Invert onto small cookie sheet or board. Remove pan
and foil. Cover with a piece of waxed paper; invert onto another small
cookie sheet or board. Brownies will be right side up. Chill, then cut
into squares. Yields 16 brownies.

Recipe Source: St. Louis Post-Dispatch
Recipe adapted from "Maida Heatter's Brand-New Book of Great Cookies"
Formatted for MasterCook by Susan Wolfe -



* Exported from BigOven *

Cocoa Brownies

Recipe By :Good Eats with Alton Brown
Serving Size :0
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
Soft butter --for the pan
Flour --for dusting pan
4 large eggs
1 cup sugar --sifted
1 cup brown sugar --sifted
8 ounces melted butter
1 1/4 cups cocoa --sifted
2 teaspoons vanilla extract
1/2 cup flour --sifted
1/2 teaspoon kosher salt

Preheat the oven to 300 degrees. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed
until fluffy and light yellow. Add both sugars. Add remaining , and mix
to combine.
Pour the batter into a greased and floured 8-inch square pan and bake
for 45 minutes. Check for doneness with the tried-and-true toothpick
method: a toothpick inserted into the center of the pan should come out
clean. When it's done, remove to a rack to cool. Resist the temptation to
cut
into it until it's mostly cool.

This recipe yields 16 brownies.
Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 3706 Calories; 217g Fat (49.2%
calories from fat); 51g Protein; 452g Carbohydrate; 37g Dietary Fiber;
1245mg Cholesterol; 3117mg Sodium. Exchanges: 7 Grain(Starch); 4 1/2
Lean Meat; 41 Fat; 22 1/2 Other Carbohydrates.



* Exported from BigOven *

Wolfgang's Absolutely Luscious Brownies

Recipe By :Wolfgang Puck at http://www.cooking.com/wolfgang/
Serving Size :9
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
3/4 pound bittersweet chocolate --coarsely chopped
8 ounces unsalted butter - (2 sticks) --cut small pieces
1 teaspoon instant espresso --diluted in
1 tablespoon hot water --(optional)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups coarsely-chopped walnuts

Position rack in center of oven and preheat oven to 350 degrees.
Butter, or coat with vegetable spray, an 8-inch square baking pan. Dust
with flour, tapping out excess flour. Set aside.
In the top of double boiler or medium heatproof bowl set over simmering
water, combine chocolate, butter, and espresso (if desired), stirring
occasionally until almost melted. Turn off the heat, stir, and let melt
completely.
Sift together the flour, baking powder, and salt. Set aside.
In a large heatproof mixing bowl set over simmering water, whisk the
eggs, sugar, and vanilla until the sugar dissolves. Transfer to the
large bowl of an electric mixer, on high speed, using paddle or beaters,
beat until pale yellow. Lower speed to medium, scrape in the chocolate
mixture, and beat until well mixed. On low speed, gradually add flour
mixture and beat just until combined. Add 1 cup of walnuts and again,
on low speed, beat just until combined. Scrape into prepared pan and
sprinkle remaining walnuts over top of cake.
Bake until edges of cake pull away from sides of pan and a toothpick
inserted into center of cake comes out clean, 40 to 45 minutes. Cool on
wire rack.
To serve, cut the brownies into 9 squares, each about 2 1/2 inches.
Serve as is or with softly whipped cream or ice cream of your choice.

This recipe yields about 9 brownies.

Comments: These are sinfully dense brownies, fudgy and rich. They can
be made in a 9-inch round pan, if you prefer, cutting in wedges rather
than squares.

Formatted by Joe Comiskey -






* Exported from BigOven *

Steffi's Brownies

Recipe By :Simply Delicious by Sheila Lukins from Parade maga
Serving Size :16
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1/2 cup unsalted butter - (1 stick)
2 squares unsweetened chocolate - (1 oz ea)
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour --plus
2 tablespoon all-purpose flour
1 pinch salt
1/2 cup walnuts --chopped medium sized

Preheat the oven to 350 degrees. Position an oven rack in the bottom
third of the oven. Line an 8-inch square baking pan with foil,
shiny-side up. Lightly grease the foil with melted butter or nonstick
cooking spray. Set the pan aside.
Place 1/2 cup butter and the chocolate in a medium-sized, heavy-bottom
saucepan; warm over very low heat, stirring until the mixture is melted
and smooth. Remove the pan from the heat and allow the chocolate
mixture to cool for about 3 minutes. Stir in the sugar and vanilla,
then add the eggs, one at a time, mixing thoroughly after each addition.
Add the flour and salt and stir until just incorporated. Stir in the
walnuts. Pour the batter evenly into the lined pan.

Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the
center of the brownies comes out clean but not dry. It's better to err
on the side of underbaking, rather than overbaking.
Place the pan on a rack and allow it to rest until it is cool to the
touch. Carefully lift the foil-wrapped brownies out of the pan and onto
a cutting board. Cool completely. Using a thin, sharp knife, cut into
16 squares.
Store brownies in the pan in which they were baked or individually
wrapped in a cookie jar.
This recipe yields 16 brownies.

Per brownie: 173 calories, 17g carbohydrates, 2g protein, 11g fat,
42mg cholesterol.

Comments: For the fudgiest brownies, be sure not to overbake these,
from Steffi Berne's Cookie Jar Cookbook.

Formatted by Joe Comiskey -


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