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Old 03-14-2009, 10:50 AM   #1
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Join Date: Mar 2009
Location: England
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Good PLAIN Brownie Recipes!

I've treid making brownies from scratch and from a packet mix. Here are my results:

Scratch - Too Salty+Light Brown.
Packet - Fell to bits when cutting, serving and eating.

Any good recipes out there?
Or good packet mixes..?
Thanks. x


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Old 03-14-2009, 11:19 AM   #2
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Location: California
Posts: 1,041
This is my favorite. Not salty, somewhat chewy but not gooey, good chocolate flavor without tasting like a candy bar.


2 ounces bittersweet (baking) chocolate
cup butter ( stick)
2 eggs (room temperature)
⅛ teaspoon salt
1 cup granulated white sugar
teaspoon vanilla extract
cup all-purpose flour
cup chopped pecans

1. Preheat oven to 350 degrees.

2. Grease 8-inch X 8-inch square or 9-inch round cake pan.

3. Break chocolate into pieces and put in glass measuring cup;
add butter; microwave on high about 30 second, just until butter
has melted; remove from microwave and stir; if chocolate has
not melted completely, return to microwave for 10 seconds,
then stir again; repeat until chocolate is just barely melted; set
aside to cool (do not use while still hot).

4. Beat eggs & salt with whisk in large bowl until light and foamy.

5. Gradually add sugar to eggs, whisking well after each addition;
beat until very smooth, about 3 to 5 minutes.

6. Add vanilla to egg mixture and whisk until incorporated.

7. Add cooled chocolate and butter mixture to egg mixture; fold
together with a rubber spatula.

8. Before chocolate and egg mixtures are completely mixed
together, add flour; continue folding.

9. Before flour is completely mixed in, add nuts; continue folding
just until mixture is evenly colored.

10. Pour batter into prepared pan and bake 25 minutes; center will
appear crusty but will be quite soft; cake is done when it just
begins to pull away from sides of pan.

11. Cool completely before cutting into bars.

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Old 03-14-2009, 11:29 AM   #3
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Join Date: Dec 2008
Posts: 2,451
Here's my recipe.

Rich Brownies

8x8 in baking dish

1 cup of butter
3/4 cup cocoa powder
2 cups of sugar
4 eggs
1 teaspoon of vanilla
1 1/4 cup of flour
1/4 teaspoon of salt
1/2 cup of chopped nuts (optional)

Pre heat the oven to 350 degrees
Pre treat the baking dish with Pam cooking spray.

In a small saucepan melt the butter on low heat until it's melted.Careful not to burn it.Remove it from the stove.

In a medium bowl combine the cocoa powder,sugar.
Slowly add the melted butter to the cocoa & sugar. Mix on low setting until it has a smooth texture.Smells yummy right about now doesn't it?

Add eggs and vanilla,keep mixing on low.
Add the flour and salt.Mix it until it's nice and smooth.

Last but not least add your chopped nuts.Mix again by hand until all the nuts are incorporated into the batter.

Spread it into your prepared pan,bake it until the brownies pull away from the sides of the pan.About 45 minutes.Or until the toothpick comes out clean.

350 degree oven
Serves 9
If your with me that's great. If not. Get out of my way.
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Old 03-17-2009, 06:27 PM   #4
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Posts: 2,002
These are both excellent:
Chewy Brownies - Fine Cooking
Super Fudgy Triple Chocolate Espresso Brownies Recipe : Recipezaar (this is a Cook's Illustrated recipe)
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
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Old 03-17-2009, 06:35 PM   #5
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Location: Edmonton, Alberta
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Our family's favorite.
You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 10-14-2009, 05:47 PM   #6
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Join Date: Aug 2009
Location: Michigan
Posts: 280
Can you get Ghirardelli in England? The only thing I make from a mix anymore is their double chocolate brownies. They are heavenly. I undercook them just a touch (a couple of minutes) because I like dense chocolate brownies.

I'm still working out my from-scratch brownie recipe, but so far I've had the best luck with brownies that have three kinds of chocolate in them - melted chocolate, bloomed cocoa, and chocolate chips. Even when I make from scratch I use ghirardelli chocolate and good-quality cocoa (Green Black is the brand). FWIW I don't frost brownies.
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Old 10-14-2009, 05:58 PM   #7
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We like the Betty C's fudgy brownies, family size.

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Old 10-14-2009, 08:04 PM   #8
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Location: Memphis not Tennessee
Posts: 30
I use Duncan Heins milk chocolate brownie mix, and I add 3 eggs so they are more like cake since I don't like dense brownies.
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Old 10-14-2009, 09:40 PM   #9
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Location: escondido, calif. near san diego
Posts: 14,341
the best in the world are mexican karen recipe from Hershey choco. should be in brownies on this site. these are just wonderful . would use a mix after making this. so simple and so wonderful
"life isn't about how to survive the storm but how to dance in the rain"
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Old 10-14-2009, 11:30 PM   #10
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Location: The Great "Wet" North
Posts: 20,094
These brownies got their name from a combo of the Nickname our youth group gave me (stands for Mom Laurie) and the youth conference I first made them for.

MLo's Explosion Brownies
1/3 cup cocoa
2 1 oz squares unsweetened chocolate
3/4 cup margarine or butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
1/4 tsp salt

Grease or spray a 9x13" pan. Preheat oven to 350 degrees.

Melt chocolate squares with margarine or butter in microwave for 2 minutes. Add cocoa and stir until smooth. Add sugar. Mix eggs in one at a time, stirring until combined. Stir in vanilla, flour and salt.

Pour batter into prepare pan and bake at 350 for 30 to 35 minutes until still moist but firm.

Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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