Chocolate Brownies Recipe
Chocolate Brownies Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 15
- Calories: 243
- Fat: 10.1 g
- Saturated fat: 3.1 g
- Carbohydrates: 39 g
- Sugar: 0 g
- Sodium: 153 mg
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Many people mistakenly think that making a big batch of brownies needs a special technique and skills. All you need to do is make minor adjustments to your original recipe and be a little more careful with baking.
Ingredients
- Butter, unsalted: 3 ¾ cups
- Unsweetened chocolate: 4 oz
- Semi-sweet chocolate (5⅓ cups of chocolate chips, approximately): 32 oz
- Sugar: 7 cups
- Vanilla extract (the REAL stuff please!): ¼ cup
- Eggs: 18 lg
- Flour (I used bread flour, but all-purpose will work just fine.): 4 cups
- Salt: 1 tbsp
- Baking powder: 1 tbsp
- Chopped walnut (optional): 2 cups
- Semi-sweetened chocolate chips (optional): 1 cup
Instructions
- Start by melting 3 ¾ cup butter and four ounces chocolate in a double boiler. The double boiler will keep chocolate and butter from burning, and if you don’t have one, you can place a smaller sauce pan or Pyrex bowl in a relatively bigger sauce pan containing simmering water - it will function like a double boiler.
- Once the butter and chocolate have completely melted, remove them from heat.
- In the bowl of your electric mixer, combine seven cups of sugar and ¼ cup of vanilla extract.
- While the mixer is running, slowly pour the molten butter and chocolate mixture into the bowl and mix well until combined.
- Now add the eggs to the beaten mixture, one or two at a time.
- Thoroughly mix the ingredients until you get a smooth and glossy mixture.
- Transfer the mixture to the largest mixing bowl you have.
- In a separate bowl, combine four cups of flour, one tablespoon of salt, one tablespoon of baking powder and mix well.
- Gradually pour the dry ingredients into the chocolate and butter batter, mixing with a wooden spoon after every addition.
- Keep adding and stirring until all the flour has been combined with the chocolate and butter mixture. However, make sure you do not over-mix the batter.
- Line a couple of baking pans with parchment paper and spray with vegetable shortenings.
- Pour the batter into the prepared baking dishes and spread out evenly, making sure there are no air bubbles in the mixture.
- Bake the brownies for 35 to 40 minutes, in an oven preheated at 375 degrees Fahrenheit.
- Remove the brownies from the oven and allow to cool in the pan for 10 to 15 minutes, before you cut and serve.
: 32 oz Sugar: 7 cups Vanilla extract (the REAL stuff please!): ¼ cup Eggs: 18 lg Flour (I used bread flour, but all-purpose will work just fine.): 4 cups Salt: 1 tbsp Baking powder: 1 tbsp Chopped walnut (optional): 2 cups Semi-sweetened chocolate chips (optional): 1 cup Instructions Start by melting 3 ¾ cup butter and four ounces chocolate in a double boiler. The double boiler will keep chocolate and butter from burning, and if you don’t have one, you can place a smaller sauce pan or Pyrex bowl in a relatively bigger sauce pan containing simmering water - it will function like a double boiler. Once the butter and chocolate have completely melted, remove them from heat. In the bowl of your electric mixer, combine seven cups of sugar and ¼ cup of vanilla extract. While the mixer is running, slowly pour the molten butter and chocolate mixture into the bowl and mix well until combined. Now add the eggs to the beaten mixture, one or two at a time. Thoroughly mix the ingredients until you get a smooth and glossy mixture. Transfer the mixture to the largest mixing bowl you have. In a separate bowl, combine four cups of flour, one tablespoon of salt, one tablespoon of baking powder and mix well. Gradually pour the dry ingredients into the chocolate and butter batter, mixing with a wooden spoon after every addition. Keep adding and stirring until all the flour has been combined with the chocolate and butter mixture. However, make sure you do not over-mix the batter. Line a couple of baking pans with parchment paper and spray with vegetable shortenings. Pour the batter into the prepared baking dishes and spread out evenly, making sure there are no air bubbles in the mixture. Bake the brownies for 35 to 40 minutes, in an oven preheated at 375 degrees Fahrenheit. Remove the brownies from the oven and allow to cool in the pan for 10 to 15 minutes, before you cut and serve. 3.2.1284
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