Best 4 The Dampest Darkest Deadliest Brownies Of All Time Recipes

THE DAMPEST, DARKEST, DEADLIEST BROWNIES OF ALL TIME

Steps:

• Preheat oven to 375 degrees.
• Coat a 9-inch-square baking pan with nonstick cooking spray.
• In a large, heavy-bottomed saucepan over medium heat, begin melting the butter.
• When it is half melted, add the chocolate.
• Remove from heat and stir until the butter and chocolate are completely melted.
• Stir in the sugar, salt, vanilla and eggs until smooth.
• Stir in the flour until well-combined.
• Mix in the chocolate chips.
• Pour and scrape the batter into the prepared pan.
• Bake for 20-25 minutes, until the top is dry but the center is still damp.
• Do not overbake.
• Remove from the oven and cool on a rack until the brownies are cool and firm, about 30 minutes.

DEEP, DARK BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
• In a medium bowl, sift together flour, cocoa powder, and salt; set aside
• In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
• Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
• Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.

THE BEST BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
• Mix flour and salt together in a bowl; set aside.
• Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
• Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
• Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
• Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.