Super Duper Brownies Recipes

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Steps:

• In a large bowl, combine the mashed potatoes, sugars, oil, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to potato mixture. Fold in pecans if desired. Transfer to a greased 9-in. square baking pan., Bake at 350° for 23-27 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Steps:

• Preheat oven to 350.
• Melt caramels and sweetened condensed milk together over low heat, stirring frequently.
• Melt butter.
• Beat sugar and eggs, add cocoa, milk, vanilla, and melted butter.
• Add flour, salt, and baking powder.
• Stir in all chocolate chips and half of pecans.
• Put 2/3 of batter into greased 9x13 pan and bake for 12 minutes.
• Remove and pour caramel over brownies.
• Sprinkle remaining pecans on top, and spoon rest of browine batter over tope and spread out.
• Cut through browines with a butter knife to marble caramel.
• Bake for 25-30 minutes and remove from oven to cool for about one hour, then refrigerate to cool completely before cutting.

Steps:

• grease a 9x9x2 inch baking pan and set aside. in a medium saucepan melt chocolate pieces and margarine (or butter) over low heat, stirring constantly. cool slightly. stir in honey, 2 of the eggs, and the vanilla until combined. add flour and baking powder, stirring just until flour is moistened. pour half of the batter into prepared pan. bake in a 350* oven for 10 minutes. meanwhile, in mixing bowl beat together cream cheese and sugar. beat in remaining egg and the salt. stir in nuts. pour mixture over partially baked layer. spoon remaining chocolate mixture over filling. using a knife, cut through batters to marble. bake for 30 to 35 minutes more or until a toothpick inserted near center comes out clean. poke holes in the top, pour the whole can of chocolate syrup over the top while hot. cool and cut into bars

Steps:

• Pre-heat oven to 350 degrees farenheit. Grease and flour a 8 inch pan(depending on how thick you want the brownies)
• Melt the butter (I reccomend a microwave,but a saucepan works too) and stir in a large bowl; vanilla ,eggs , the melted butter , cocoa powder , baking powder, salt and flour,pour into the greased pan and set aside.
• Whick together all the ingredients for the Lava layer in a seperate bowl.Once mixed pour the lava layer over the brownie batter.
• Bake in the pre-heated oven for 25-30 minutes until the batter no longer jiggles in the middle(Do not overcook, but if it is still fairly jiggly put it in for a few more minutes, but watch it like a hawk)
• Once sufficiently cooked slice and serve, enjoy!

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
• In a medium bowl, stir together the vegetable oil, eggs, egg yolk, applesauce and chocolate syrup until well blended. Stir in the brownie mix and cocoa powder. Fold in the chocolate chips and walnuts. Spread evenly into the prepared pan.
• Bake for 40 to 45 minutes in the preheated oven, until the top of the brownies appear dry.

Steps:

• Preheat oven to 350°F. Line a 13x9-inch pan with foil. Grease bottom and sides of pan. In saucepan, melt butter and chocolates over low heat stirring constantly with a wooden spoon until smooth. Let cool to room temperature.
• Meanwhile, beat eggs and sugars with electric mixer on high speed until thick and light in color. Beat in cooled chocolate mixture. On low speed beat in flour, cinnamon and coffee just until combined. Stir in nuts. Scrape batter into prepared pan and spread evenly.
• Bake 30 to 40 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. Cool brownies on wire rack.