Artpark Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 400 degrees.
• Butter and flour a 9-inch square baking pan.
• Melt butter and chocolate in a double boiler over boiling water.
• Remove from heat and add vanilla.
• Beat eggs and salt in a mixer, add sugar at high speed and beat for 10 minutes until mixture looks white.
• Add chocolate/butter mixture to the eggs just until blended.
• Add flour and mix just until it is combined and you don't see any white streaks.
• Pour in prepared pan and put in oven.
• Immediately reduce heat to 350 degrees and bake for 40 minutes.
• Prick with a toothpick to test for "doneness" it should NOT be quite clean when you pull the tooth pick out.
• Be careful to not over bake - the brownies are fudge-like, not cake-like.
• Important: cool completely before cutting.

Steps:

• Combine flour, salt and baking powder. In a 1-qt. glass container, layer flour mixture, cocoa, sugar, brown sugar, chocolate chips and M&M's, packing well between each layer. Cover and store in a cool, dry place up to 6 months. Yield: 1 batch (about 4 cups total). , To prepare brownies: Preheat oven to 350°. Beat eggs, oil and vanilla. Stir in brownie mix. Pour into a greased 8-in. square baking dish. Bake until center is set, 26-28 minutes (do not overbake). Cool on a wire rack.