Brownie Recipes and Pan Size
Be sure to use the right size pan. If the size is
off, the depth of the batter will change and the brownies will require a
different baking time.
Be sure to grease and flour the pan or the brownies are apt to stick to the pan.
Lining the pan with foil first makes it easy to get the brownies out of the pan.
Smooth the foil out the best you can. Make sure to grease the foil also. If you
make the foil long enough you can use it for handles to help remove the brownies
from the pan.
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Outrageous Brownies Recipe
1 lb. butter
1 lb. plus 3 C. semisweet chocolate chips
6 oz. unsweetened chocolate
6 large eggs
2 T. plus 1-1/2 t. powdered instant espresso or cocoa
2 T. vanilla extract
2-1/4 C. sugar
1 C. sifted all-purpose flour
1 T. baking powder
1 t. salt
3 C. chopped walnut or pecan pieces
Preheat the oven to 350°F. Grease and flour a 12x18-inch jelly roll pan. Set
aside.
Melt together the butter, 1 pound of semisweet chocolate chips and unsweetened
chocolate until smooth in the top of a double boiler. Cool to room temperature.
Combine, but do not whisk, the eggs, powdered espresso or chocolate, vanilla and
sugar. Stir in the cooled chocolate mixture. Set aside.
Sift together the flour, baking powder and salt. Mix into the batter. Finally,
fold in the 3 cups semisweet chocolate chips and nuts. Pour into the greased
pan.
Bake about 30 minutes or until a tester just comes out clean. Do not overbake.
Cool thoroughly and cut into squares.
Makes 20 brownies. |
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