Looking for a From Scratch Brownie Recipe
My wife and I are looking for a from scratch brownie recipe. We don't like nuts in our brownies but I'm assuming any recipe could be adapted to just leave out the nuts with no other changes. We also prefer them dense and chewy. Thank you!
these are the brownies I grew up eating. I suppose you could leave out the nuts, although I personally wouldn't. (P.S. Don't neglect to lick the beaters!)
1 c. margarine
2 c. sugar
1 tsp. vanilla
1 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. cocoa
2 c. chopped nuts
Cream oleo, sugar and eggs until light and fluffy. Add vanilla, then dry ingredients and nuts. Pour into two greased 8” square pans and bake at 325° for 30 minutes.
I stick of butter- rough chopped
5 oz bittersweet chocolate- chopped
pinch of salt
1.1/2 cups granulated sugar
3 Lg eggs
1 tsp vanilla ext.
2 TB cocoa powder
1 1/4 cup AP or pastry flour
1 cup chopped nuts, toasted (optional)
Grease a 7x13 baking dish, using the cocoa to coat the fat.
Melt the butter and chocolate over a double boiler, stirring occasionally
When the butter and chocolate are melted, add the salt, vanilla and sugar, plus the remainder of cocoa from coating the pan, and stir to combine, Add the eggs and flour and nuts and stir until well mixed and smooth
Bake in prepped pan at 350F for 30 min, or until the center is firm and a toothpick is still slightly sticky but not runny.
I like to ice them by pouring 1/2 a bag of choc chips over the warm brownies and let the residual heat melt them. Spread the chocolate with a spatula and cool to room temp.
Dust w/ powdered sugar before service.
This is my all-time favorite - I've been making it since college (I leave out the nuts), and have yet to find another brownie recipe that I like better (I've tried both Nick Malgieri's Supernatural Brownie and the Recchiuti fudgy brownie... now that I look it closely, though, the Recchiuti proportions look very close to the Rosie's proportions... I probably should have just left out the chocolate chunks).
Adapted from the Rosie's Bakery Cookbook
3 1/2 oz unsweetened chocolate
12 Tbsp unsalted butter, at room temperature
1 1/2 c sugar
3/4 tsp vanilla extract
3 large eggs, at room temperature
3/4 cup plus 2 Tbsp all-purpose flour
(omitted: 1/2 cup plus 2 Tbsp chopped walnuts)
Preheat oven to 350, lightly grease an 8" square pan with butter.
Melt chocolate and butter together. Add sugar. Check temperature of mixture to make sure it's not hot enough to curdle eggs, then add vanilla and eggs, blend until velvety. Add flour. Pour into pan, bake 25-30 minutes. Cool for an hour before cutting. Ideally should wait a day before serving (ha!)
We love this one for Fudge Brownies from Bon Appetit:
3/4 cup unsalted butter
4 ounces unsweetened chocolate, broken or chopped up
4 large eggs
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla
3/4 cup flour
1 cup semi-sweet chocolate chips
Preheat oven to 350. Butter a 13x9x2 inch baking pan. Melt butter over very low heat in saucepan. Add unsweetened chocolate to the butter and melt that too, stirring til smooth. Do NOT boil. Remove from heat.
In separate bowl, whisk/stir eggs and sugar together, getting it nice and light but do not over-whisk...do this by hand just til well-combined. Next, gently whisk in the melted chocolate mixture, then vanilla, then flour. Mix in the chocolate chips and pour into prepared pan. Bake til wooden toothpick comes out with moist crumbs, about 12 minutes--do not overbake--remove from oven. Cool on counter OR cover with tinfoil while still warm and put in the fridge to cool.