Leigh Lambert Brownies Aka Man Catcher Brownies Recipes

Steps:

• Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly. In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not over mix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.

Steps:

• 1. Heat oven to 350 and line the bottom of a 9x13 inch baking pan with parchment paper. Melt caramels with 1/3 cup of the evaporated milk in a small saucepan, stirring mixture occasionally' set aside.
• 2. Stir together cake mix, melted butter and remaining 1/3 cup evaporated milk to form a dough. Press 1 1/3 cups of the dough into the pan in an even layer. Bake until puffed but not cooked through, about 7 minutes. Remove from oven and pour caramel sauce evenly over the top. Sprinkle chocolate chips over the caramel in an even layer. Top with remaining dough, crumbled into bits and scattered across caramel/chocolate chip layer. Sprinkle with nuts and return to the oven.
• 3. Bake until brownies are puffy and set, 10-11 minutes more. Cool completely and cut into squares.

Steps:

• 1. Check out this instruction video for the easiest demo. http://www.youtube.com/watch?v=nu1czhMAjpI&list=TLwj2-eLXgO80fnqWUD3QU_66ptejVa04s

Steps:

• 1. Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.
• 2. Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.
• 3. In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not over mix.
• 4. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Remove from the heat and add the cocoa powder, stirring to combine.
• Let cool slightly.
• In a large bowl, whisk the eggs together, then add the sugars and vanilla, stirring to combine.
• Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix.
• Spread the batter evenly in a 9x13-inch pan that has been lined with parchment paper and sprayed with nonstick cooking spray, making sure the corners are filled.
• Bake for 40-45 minutes at 350 degrees or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean.

Steps:

• Get prepared
• Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
• Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
• Make the batter
• Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
• Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
• Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
• Bake the brownies
• Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
• Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
• Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.