Best 4 Favorite Brownies Recipes

FAVORITE FROSTED BROWNIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well., Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a bowl, beat the butter, milk and vanilla; add cocoa. Gradually beat in confectioners' sugar until smooth. Spread over cooled brownies. Decorate with sprinkles if desired.

ERIC'S FAVORITE GLUTEN FREE BROWNIES

Steps:

• Position rack in center of oven. Preheat oven to 350°F.
• Butter an 8 inch square baking pan. Cut a piece of parchment paper to fit bottom of pan and butter paper.
• In a double-boiler (or a metal bowl set over a pot of simmering water) stir butter and chocolate until chocolate is melted. Take care not to let the metal pan touch the simmering water or your chocolate could become overheated and grainy. Remove from heat. Whisk in sugar, vanilla extract, and salt. Whisk in the eggs one at a time and then the egg yolk. At this stage, it's normal for the mixture to look a little grainy. Whisk in the flour, stirring until the mixture is smooth and shiny.
• Pour into the prepared baking pan and bake 30-35 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. These are meant to be fudgy brownies, so be careful not to over bake them. I like to take them out of the oven when my tester comes out with a few crumbs adhering to it, but no streaks.
• Cool pan on a rack for about 10 minutes. Run a sharp knife between edges of brownies and pan. Cut brownies into squares with a sharp knife. The paper lining will make it easier to lift brownies out of pan.
• Makes 16 2-inch squares

MY MOST FAVORITE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Grease an 11 x 7 inch baking pan.
• In a bowl combine the flour and salt, stirring to blend.
• In a double boiler over hot water, or in the microwave, combine the margarine and the coarsely chopped chocolate.
• Heat, stirring occasionally, until melted and shiny.
• Remove from heat and let the mixture cool to room temperature, stirring occasionally.
• Combine the sugar, eggs and cooled chocolate mixture.
• Beat on medium speed until well mixed.
• Blend in the vanilla.
• Turn off the mixer and add the dry ingredients at one time, and blend on low speed until incorporated.
• Scrape down the sides of the bowl with a rubber spatula (refrain from licking, I know it's difficult).
• Stir in the dark and white chocolate chips.
• Scrape the batter into the prepared pan and level the top.
• You make now like what's leftover in the bowl.
• Use your discretion how much you leave in the bowl.
• Bake for 30 minutes for fudgy brownies, a cake tester will come out with some batter on it.
• DO NOT OVERBAKE!
• Remove the pan from the oven to a wire rack and let it cool slightly.
• Keep covered with plastic wrap in the fridge for up to 4 days.
• These are also amazing frozen, just make sure you have a good dentist.

FAVORITE FUDGY BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour. Fold in chocolate chips and pecans if desired., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. Dust with confectioners' sugar.