Big Batch Brownies Recipes

Steps:

• Spray a jelly roll pan with no-stick spray (10x15).
• Preheat oven to 350°.
• Stir together dry ingredients (first 3); set aside.
• In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
• Add vanilla and blend well.
• Add flour mixture, chips and nuts; mix completely.
• Pour into prepared pan.
• Bake at 350° for 35-40 minutes. Test with toothpick.
• Careful not to over bake. Check at 35 minutes.
• Cool on wire rack.
• Cut into squares and when cool store airtight.

Steps:

• Heat oven to 350.
• Melt Chocolate and Butter on low heat. Cool.
• Sift Flour, Baking Powder and Salt together - Set aside.
• In large bowl beat the eggs well, add the sugar gradually, beating until thick.
• Add the Vanilla and melted Chocolate/Butter to the Eggs, blending well.
• Stir in the dry ingredients and the nuts.
• Pour batter into a greased 11 x 15 sheet pan.
• Bake for 30 - 35 minutes until it tests done.
• To Make Glaze melt butter and chocolate together in saucepan, remove from heat and add the powdered sugar and the egg stirring constantly.
• Pour the Glaze over the warm brownies in pan, and spread evenly.

Steps:

• Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
• In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
• Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
• Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)