Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCookies - Supernatural Brownies
Famous Authors (View All Authors)
Cookies - Supernatural Brownies Post by :MikeLancey Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3482

Click below to download : Cookies - Supernatural Brownies (Format : PDF)

Cookies - Supernatural Brownies

16 tablespoons (2 sticks) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil


Set a rack at the middle level of the oven and preheat to 350 degrees. (325 for dark pans).

Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.

Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 30 - 40 minutes,*** until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.

To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.

*** Note: The original said to bake 45 minutes, but many reviewers found it to be too long.

Serving: Serve the brownies on their own or with ice cream and hot fudge sauce.

Storage: The best way to store brownies is to wrap them individually and keep them at room temperature in a tin or plastic container with a tight-fitting cover. Or freeze them.

Note: If you have a 12 x 18-inch commercial half-sheet pan, you may double this recipe easily.

Makes about twenty-four 2-inch-square brownies
If you like this book please share to your friends :
NEXT BOOKS

Cookies - Tiny Fudge Brownie Cups Cookies - Tiny Fudge Brownie Cups

Cookies - Tiny Fudge Brownie Cups
4 tablespoons (1/2 stick) butter or margarine 3 squares (1 ounce each) semi sweet chocolate 1/3 cup firmly packed light brown sugar 1/2 teaspoon vanilla 1 egg 5 tablespoons unsifted all purpose flour 2 ounces milk chocolate Chopped Pistachio Nuts Preheat oven to 350 degrees. Lightly butter 24 mini muffin tins about 1 1/2 x 3/4 inch. Melt together butter, semisweet chocolate and sugar in small saucepan over low heat, stirring constantly until smooth. Remove from heat. Beat in vanilla; then egg, stirring until incorporated. Fold in flour until blended. Spoon lightly rounded teaspoonfuls into each tin; tin
PREVIOUS BOOKS

Cookies - Brownies -  Sugar-free Brownies Recipes By Bme Cookies - Brownies - Sugar-free Brownies Recipes By Bme

Cookies - Brownies -  Sugar-free Brownies Recipes By Bme
This recipe uses brown rice syrup instead of sugar. An added bonus to using brown rice syrup is that it reduces the amount of calories in a recipe. You can also substitute brown rice flour for the wheat flour. 1/2 cup brown rice syrup 2 Tbsp unsalted butter 3 oz. unsweetened baking chocolate 1 tsp vanilla 2 eggs 1/2 cup sifted all-purpose flour 1/2 cup chopped pecans Preheat oven to 350°F (175°C). In a medium saucepan, melt butter and chocolate on low heat. Stir in brown rice syrup. Remove from heat. Blend in eggs one at a time. Add vanilla. Stir
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT