Looking for a good moist and chewy brownie recipe.
Also, anyone have a good butterscotch blondie recipe?
Here are two fudgy type brownies.
I've been making my Decadent Brownies for years but the See's is a new one that I tried recently. Both are very fudgy. The way a brownie should be.
Home Cookin Chapter: Recipes From Thibeault's Table
Brownies - Decadent Brownies
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts
(Optional: use 3/4 cup brown and 3/4 cup white sugar
Add a shot of espresso
Melt chocolate and butter in microwave bowl. Beat in sugar and salt
Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into
rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over
bake. Should still be soft in the middle. Put into freezer immediately
for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap
Another Option. Both methods are good and I use them interchangeably.
Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.
Add one egg at a time and mix until each is well incorporated before
adding the next egg.
Add vanilla (and espresso if using).
Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bkae in a 350 �F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
See's Gooey Brownies
adapted from Cooking on the Side
Makes 24 large brownies
Should be called Fudgy brownies. They are not at all gooey.
16 oz chocolate chips
1 can sweetened condensed milk
1/2 pound butter plus 2 tablespoons butter, divided
1 lb brown sugar
1 teaspoon vanilla extract
shot of espresso (optional)
2 cups all purpose flour
1 teaspoon salt
1 cup toasted walnuts or pecans
Place condensed milk, chocolate chips and butter in a glass bowl. Microwave on medium for one minute. Stir until smooth. You might need to place back in the microwave for a few more seconds. Be careful not to over heat. Set aside.
In a small saucepan, (or microwave) melt remaining 1/2 lb of butter, stir in sugar. Add to chocolate mixture. Beat in the eggs one at a time. Stir in vanilla, (espresso if using) flour and salt. Fold in nuts.
Line 13 x 9 x 2 inch baking pan with foil leaving an overhang at each end. Butter foil. Bake at 350�F for 30-35 minutes. Do not over bake. Place pan in freezer. This stops the baking process. When brownies have cooled use foil to remove from pan. Peel off foil. Cut brownies into bars and then into squares. I wrap bars individually and freeze. Easy to pull a bar out of the freezer when the craving for a brownie hits.