BEST brownie recipe?

I LOVE brownies!

Please hit me with your best recipes..... Thanks!

I have a microwave one ( I know - sacrilege isn't it????) but it's super easy and SO good, in fact you are making me want to make one!!! Will be back with recipe!

Definition of lazy: Tan. Reason: I found it easier to search old posts on BB than walk to the kitchen 3 metres away to get my recipe book.

Tan's Wickedly Awesome Microwave Choc Chip Brownies

2 Eggs
1 cup caster sugar (or white)
1/2 tsp salt
1 tsp vanilla ess
1/2 cup melted butter
3/4 cup plain flouer
1/2 cup cocoa
1 cup choc chips

Beat eggs, sugar, salt and vanilla until light and creamy. Add butter til mixed. Mix in flour and cocoa til mixed. Beat for around 1 min. Add choc chips.
I put mine in a shallow ceramic quiche dish - lightly sprayed, and microwave for 6 mins for a 1000watt microwave.

DELISH!!

Awesome, thanks so much

Mine is a very much coveted recipe. It's by the Baked bakery in NY

Like Tan I'm sure I've posted it before...

I wonder if my search will be as successful.

OoOoooOoO I have been going through a brownie fest atm. My fave recipe is:

Ingredients

Makes 9 brownies
3/4 cup all-purpose flour
1 tablespoon best-quality cocoa powder, preferably Valrhona
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional
Directions

Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
In a medium bowl, sift together flour, cocoa powder, and salt; set aside
In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.
For some reason I suck at not burning brownies, or getting them the right doughy chocolatey goodness! But these ones are fool proof. Perfectly crunchy topping and perfectly dense without being too rich! If you want conversions let me know

I need some more cocoa LOL will have to try that recipe too

ETA: forgot to add this recipe is actually from a baker from "baked" a bakery in NYC (got it from Martha)

Ohhhh yeah baby I am on FIRE.... sitting on this couch.....

Google Brown Eyed Baker.

She has every recipe for everything you'll ever want that's pure evil deliciousness!

Eta - including the Baked Bakery Brownie recipe!

Tan you legend!!!


***My tips. Use GOOD cocoa. I have 4 types of cocoa, cheap cocoa, Cadbury, German Cocoa (which I get from a deli, I find its lighter in colour which is good for red velvet) and Dutch cocoa (which is very dark). I know it sounds crazy but you can taste the difference. Ins Garten always recommends banging the tin on the shelf halfway through. I always do this. For me a good traditional brownie is more fudgey than cakey with a top that crackles easily.

My DH is a brownie lover. And I've made many many recipes before he wouldn't let me make any others and this was the one.

You can swirl with blobs of PB if you like, I've even swirled blobs of cheesecake mix in. But plain is my fave.

Thanks :-)

Yay! Perfect brownie recipe! I suck at making brownies. Tried once only I admit, but I got so peeved off that I didn't try again.

I love Brown Eyed Baker, she has so many yummy recipes (i confess I have many saved, waiting to try!).

Subbing!

Netix, don't be disheartened. The first time I made them was a complete disaster (not this recipe but similar). But also because I didn't realise the fudgey thing and over baked them. Then tried to take it out of the pan hot and fell apart. I thought it was still undercooked. But I promise you these brownies (and for that matter I'm sure Tans are too) are pretty fail safe. I like brownies because they don't need a mixer. One pot wonder.

Thank you Rouge, yes, disheartened was one way of describing it! From memory, it was something about the fudgey consistency, and falling apart too.

And Tan, I will endeavour to give the microwave ones a whirl too.

Lastly, just to confirm, for a brownie noob like me, do I let them (both conventional and microwave versions) cool completely in the pans? If not, how do you stop it disintergrating when you try and take it out of the pan?

Yep with mine I cook it in a ceramic quiche dish then cool and cut it up. I would guess Rouge's recipe is the same? Needing to be cool first.

I am always partial to Ina Garten's peanut butter brownies. *Drool*

Ingredients

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Netix, i use a rectangular pan and line it with baking paper with each end overhanging quite a bit. Then, when ready to remove from pan, gently lift the whole thing out using the paper end to pick it up.

Oh Limey isn't Ina the bomb (pun intended ) Her outrageous Oreo brownies are heaven too. She really is the brownie queen in my book.

Hey Netix I do what N2L does. Let it cool on the pan. I use a small slice tin (like half a lamination tin) for the baked recipe. But every recipe is different a few of Ina's you need a whole lamington tin. Then I carefully lift it out as N2L describes. And then slice and dust with icing sugar. My favourite bit is waiting for the brownie pieces to form a crust on the outside from being exposed to air. This to me makes them taste amazing.

That is a good point actually - Ina's recipe is *huge*! LOL