Three Chocolatiers Brownies Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13" pan.
• Melt shortening in a large saucepan over low heat, then stir in cocoa.
• Remove from heat.
• Mix in sugar and vanilla then mix in eggs one at a time.
• Stir in remaining ingredients then stir in nuts.
• Bake for 30 minutes.
• Cool completely, before cutting into 2x2" squares.
• I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.

Steps:

• Preheat oven to 350 degrees. Spray a 9 X 13 pan with cooking spray.
• Melt unsalted butter, set aside to cool.
• Measure flour and chop nuts, set aside.
• Mix the sugar and cocoa powder by hand, then mix in the melted butter; mixture will be grainy.
• Beat in the 4 eggs all at once until batter is smooth and glossy.
• Stir in vanilla, then flour and finally pecans.
• Pour batter into prepared pan.
• Bake for 30 - 35 minutes, or until toothpick tested in center shows moist crumbs.
• Cool.
• For Icing:.
• Scald the cream in a saucepan large enough to add chocolate.
• Add chocolate and stir until smooth.
• Pour icing over brownies.
• Chill to firm.

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

Steps:

• In a microwave melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate 2 hours or until easy to handle. , Preheat oven to 350°. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 7-9 minutes or until edges are set and tops are slightly cracked. Cool 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt remaining chips and shortening; stir until smooth. Drizzle over cookies. Let stand 30 minutes or until chocolate is set. Store in an airtight container.

Steps:

• In a medium bowl combine flour, salt and baking soda. Set aside. In saucepan, over medium heat, bring sugar, butter and water to boil.
• Remove from heat. Stir in 1 cup chips and vanilla or any flavoring you like or both! Stir till smooth. Cool 5 minutes. Beat in eggs 1 at a time until well mixed. Add flour mixture and combine.
• Add 1 cup (I reserve a handful so I can sprinkle on top -- you don't have to) chips and combine quickly so as not to completely melt the chips ( if they do -- it is OK they still come out great!).
• Pour into a greased, parchment lined 8x8 square pan. I noticed that the parchment paper helps a great deal.
• Since I doubled it, I used an 11 x 17 pan.
• Bake in a preheated oven set at 325. for 35 minutes. (if doubling it let bake for an additional 3-5 minutes). Cool completely.

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
• Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
• In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
• Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).