Comatose Brownies Recipes

Steps:

• Preheat the oven to 300 degrees F. 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 ingredients, 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.

Steps:

• Preheat your oven to 325 F and generously grease a 9x13 baking dish with cooking spray.
• In a saucepan, melt the margarine over low heat.
• Add the sugar and stir, keeping the heat on. Don't let the mixture bubble! It should be shiny, however.
• Remove from heat and add cocoa powder, baking powder and salt. (NOTE: If the margarine is salted, leave out the teaspoon of salt or your brownies will be far too salty!) Beat *very* well.
• Add the vanilla and stir more gently, then add the pureed bananas.
• Add the flour and gently stir together.
• Once the batter has cooled down a bit, add the unsweetened chocolate. CAUTION: the more coarsely the unsweetened chocolate is chopped, the sharper the brownies will be. If you like almost sinfully dark brownies, then be daring --.
• Add the chocolate chips if you want. This will also tone down the sharpness (but not by much!).
• Pour the dark batter into the greased baking dish, being careful to get every bit of the batter.
• Bake at 325 F for 35-40 minutes, or until a toothpick inserted into the center comes out "somewhat clean".
• Cool completely before cutting.
• Brace yourself for the chocolate coma and enjoy.

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

Steps:

• Preheat your oven to 325°F.
• In a saucepan, melt the butter over low heat.
• Add the sugar and stir, keeping the heat on. The mixture should have tiny bubbles and not be at a violent boil. We're not making candy, here.
• when the butter mixture appears shiny, remove from heat and add cocoa powder, baking powder and salt. (NOTE: You can use salted butter if you have it, just leave out the salt. Your brownies will be fine!) Beat *very* well.
• Add the vanilla and espresso and stir more gently. Make sure the batter has cooled enough before adding your eggs. If you wish you can temper your eggs while the batter is hot, but you really should let it cool down. . .
• Add the eggs all at once (or one at a time and beating well after each addition, Your preference) and beat well.
• Add the flour and gently stir together, then add the milk and gently stir until well combined. Your batter may look very thin and/or sticky. This is normal.
• The batter should be cool by now, enough to add your chocolate. Oh, the chocolate! NOTE: The more things you add, the drier the batter will be. The 1/4 cup milk is your safeguard against that. Add both the semi-sweet and bittersweet chocolates.
• Add the unsweetened chocolate and stir well. You'll need a strong arm to do this, but it'll be well worth it!
• Want to take it even further? Add the nuts, coconuts and raisins. If you added unsweetened chocolate the raisins will counteract nicely against it, and the coconut will add texture. Save 1/2 cup coconut to top the brownies with.
• Liberally grease a 9x13 baking pan with baking cooking spray -- and I do mean LIBERALLY.
• Pour (Or rather at this point -- spoon) the dark batter into the greased baking dish, being careful to get every bit of the powerful weapon you just created. Pat the batter so it's even. TIP: Use a silicone spatula for minimal sticking of the batter. Pat down so it's even, then top with remaining coconut.
• Caution: The batter (especially after all the additions) will be VERY HEAVY!
• Bake at 325 F for 35-40 minutes, or until a toothpick inserted into the center comes out "somewhat clean". NOTE: After all the additions, cooking time may take up to ONE HOUR.
• Cool completely before cutting. (Why: Fresh out of the oven, they won't cut properly and they will fall apart on you. After additions, the chocolate will all ooze everywhere. They MUST be completely cooled!).
• Brace yourself for the chocolate coma and enjoy.