the perfect brownies?

Cookbooks don't go "out of date" except in terms of the types of specialty recipes they contain. I'll bet if you look through some of your nan's books you'll find some pretty good brownie recipes to try. Give it a shot!

So you are looking for the perfect brownie, huh? You want one that just makes you melt when you take that first bite of warm chewy chocolately goodness? Well, here's a recipe for you to try.

Brownies

* Do not overbake!

You will need:

3 ounces- unsweetened chocolate

6 Tbsp- butter or margarine ( butter works best in my opinion)

1 1/2 C. Sugar

3- eggs

1/4 tsp.- salt

3/4 C.- flour

3/4 C.- Chopped nuts ( optional)

1 1/2 tsp.- Vanilla Extract

Preheat oven to 350 degrees. Butter a 9 inch square cake pan. Melt chocolate and butter in a medium saucepan. Remove from heat and add the remaining ingredients. Mix well and pour into baking pan. Bake about 40 minutes until dry on the top and almost firm to the touch. Let cool in the pan.

If you would like, you can frost these brownies before removing from the pan.

Chocolate Icing

1 C.- sugar

1/4 C.- milk

1/4 C.- butter

1 square- baking chocolate, cut up

Place ingredients in a medium saucepan. Stir well and bring to a rapid boil. Boil about 2 minutes or until you reach "soft ball" on a candy thermometer. Add 1 tsp. Vanilla extract. Let cool and beat with a spoon. Icing should be thin. Pour and spread over brownies. It takes several hours for the icing to set.

Enjoy!

OMG. THESE ARE THE PERFECT BROWNIES. rich and dense, yummy :) Seriously the best brownies

The Baked Brownie (From brown eyed baker)

Ingredients:

1¼ cups all-purpose flour

1 teaspoon salt

2 tablespoons dark unsweetened cocoa powder

11 ounces dark chocolate, coarsely chopped

1 cup (8 ounces) unsalted butter, cut into 1-inch pieces

1 teaspoon instant espresso powder

1½ cups granulated sugar

½ cup packed light brown sugar

5 eggs, at room temperature

2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Makes 24 brownies

Tollhouse Cookie Brownies

Ingredients

1½ cups sugar

¾ cup flour

¾ cup cocoa powder

3 eggs

¾ cup butter, melted

½ teaspoon salt (if using unsalted butter)

¾ cup semi-sweet chocolate chips

Directions

A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. That means the quality of the chocolate makes a huge difference. The chocolate flavor is front-and-center — not the sugar, not the richness, the chocolate. I used Ghirardelli unsweetened cocoa powder, and Ghirardelli semi-sweet chocolate chips.

The assembly is about as easy as you can get. Combine the sugar, flour, salt (if using unsalted butter), cocoa, eggs and melted butter and mix.

Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. You don’t need to beat it, and in fact want to avoid producing gluten from the flour. (Kneading flour produces gluten, the springy protein that makes bread chewy.)

Stir in the chocolate chips.

Line a 9×13 baking dish with parchment. I over-did it a little bit here, because I wanted to be absolutely sure it didn’t stick. As long as you cover the bottom you should be good, as it will pull away from the edges while baking.

Pour the batter and spread it out. Don’t try to spread it like mayo on bread, or you’ll move the parchment around. Poke at it with the tip of a rubber spatula.

Bake at 325° for 20-30 minutes. It’s done when a toothpick inserted in the tallest part comes out clean. Keep in mind you’ve got chips in there. If you hit one with the toothpick it will have melted chocolate on it. You might need to poke a couple of spots to make sure you aren’t hitting a chip.

Very carefully lift the parchment out of the baking dish. Get a spare set of hands if you can.

Peel the edges and let cool for a few minutes before slicing.

Pour yourself a glass of milk, and that’s it.

try america's test kitchen brownies

http://www.youtube.com/watch?v=s6cvufDVrQA

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