Brownie Recipe

Brownie Ingredients

This recipe calls for:

6 Tablespoons Unsweetened Cocoa

1/4 Cup Butter

1 Cup Sugar

1/2 Teaspoon Vanilla

1/4 Teaspoon Salt

1/3 Cup Flour

2 Eggs

1 Cup Toasted Pecans (if you need to know how to roast pecans, here it is: How to Roast Pecans)










Brownie Equipment

For this recipe you will need:

8x8 Baking Pan

Measuring Cups

Measuring Spoons

Spatula

Mixing Spoon

Crisco (Vegetable Fat)











First Step: Melting and Mixing

First, in a microwavable dish, melt the 1/4 cup of butter. Then stir this into the 6 Tablespoons of Unsweetened Cocoa.










Second Step: Mixing Brownie Batter

Now, combined with the butter and cocoa and mix in thoroughly:

I Cup Sugar

2 Eggs

1/2 Teaspoon Vanilla Extract

1/3 Cup Flour

1/4 Teaspoon Salt











Third Step: Brownie Batter

This is how your final batter should look. If you would like to add pecans to your batter do it now.

Now, pre-heat oven to 325F degrees.










Fourth Step: Flouring The Brownie Pan

You will need to flour the baking pan. First, cover the glass dish with Crisco (vegetable fat) or butter. Then put a few tablespoons of flour, or cocoa, in the dish and shake it until the sides and bottom are covered. This will keep the brownies from sticking to the dish.













Fifth Step: Pouring Brownie Batter

Pour the brownie batter into the dish.











Sixth Step: Cooking and Cooling Brownies

After your oven has preheated to 325F, put the brownies into the oven for 35-40 minutes. Poke your brownies with a toothpick. If the tooth pick comes out clean, your brownies are done! Now, take them out of the oven and let them cool until slightly warm. You are ready to cut and serve.

Scandinavian Brownies

Scandinavian Brownies

(One-layer Chocolate Cake)
Yield: 24 servings

Ingredients

1 1/3 cup (170 g) all-purpose flour
1 ¾cup (340 g) sugar
4 tablespoons unsweetenet cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting

1/3 cup (85 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Variations

1. For these brownies you may instead use frosting with cocoa powder.
2. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.