HELLPPPPP!!!! Who has the BEST Brownie Recipe?!!?!?

I need to make amazing chocolatety brownies but i can never get them exactly how i want them!! I want them really soft n chewy...and chocolatey!!!! BUT HOW!?!?!?!?!? HELP!!!!!!!!HELLPPPPP!!!! Who has the BEST Brownie Recipe?!!?!?
A rich brownie recipe, made with real melted chocolate.


INGREDIENTS:





* 2 oz unsweetened chocolate, chopped


* 2 oz semisweet chocolate, chopped


* 2/3 cup butter


* 1 cup white sugar


* 3/4 c brown sugar, packed


* 3 eggs


* 1 1/2 cups flour


* 1/2 tsp salt


* 2 tsp vanilla


* 1 1/2 cups chopped walnuts





PREPARATION:


Preheat oven to 375F. Melt butter with chocolate in a large saucepan, over low heat. Remove from heat and stir in both sugars, eggs, flour, salt, vanilla and nuts. Spread batter into a greased 9x9x2 baking pan.








Bake uncovered for 35-40 minutes, or until they start to pull away from the edges of the pan. Cool for at least half an hour before slicing.


Makes 16 brownies






































or you can try this one







































































I stand by this brownie recipe through years of trying others. There's something about stirring the sugar into the hot melted chocolate that makes these brownies creamier. Yum.


INGREDIENTS:





* 4 (1 oz.) squares unsweetened chocolate, chopped


* 2/3 cup butter (1 stick plus 2 Tbsp.)


* 2 cups sugar


* 4 eggs


* 1-1/4 cups flour


* 1 tsp. baking powder


* 1/2 tsp. salt


* 1 cup semisweet chocolate chips


* 1 cup vanilla milk chips, if desired


* 1/2 cup chopped pecans, if desired





PREPARATION:


Preheat oven to 350 degrees. Grease 9x13'; pan. Melt unsweetened chocolate and butter together in a heavy saucepan over medium low heat, stirring frequently. Remove from heat and beat in the sugar and eggs until smooth.





Add flour, baking powder and salt and stir just until combined. Then stir in chips and nuts. Spread in prepared pan.





Bake at 350 degrees for 20-30 minutes, until just set. Don't overbake these! If they are underbaked a bit, that's just fine.HELLPPPPP!!!! Who has the BEST Brownie Recipe?!!?!?
Just add something green and sweet ........... weed works wonders
Here are a few sites that you can browse through I hope that they are of help to you!!





http://allrecipes.com/recipes/baking/coo鈥?/a>





http://www.verybestbaking.com/recipes/ca鈥?/a>





http://www.recipezaar.com/87925





Good luck and happy baking!!
the secret ingredient is THC.
http://web.foodnetwork.com/food/web/sear鈥?/a>





It's the food network! The best place to learn how to cook the best of the best foods. Good luck!
BLUE RIBBON BROWNIES





2 sticks of butter


3/4 cup cocoa


3 cups sugar


3 eggs


1 tsp vanilla


1 1/2 cups self-rising flour (added slowly)


1/2 cup chocolate chips





In a 3 quart pot melt 2 sticks of butter. Add 3/4 cup cocoa mix and take off heat. Add 3 cups sugar, 3 eggs and 1 tsp vanilla, mix well.


Add 1 1/2 cups self-rising flour slowly (if you don't it will look like it snowed in the kitchen). Stir in 1/2 cup chocolate chips.





Bake in a greased (or sprayed) 9x12 pan at 350 for 30 minutes.





Let cool, cut and pour the milk








Barb Schaller's Blue Ribbon Chocolate Cherry Amaretto Brownies


2004 State Fair Blue Ribbon Winner


漏 Barbara Schaller 2005





1/2 cup dried cherries, finely chopped


4 oz unsweetened baking chocolate


1 cup (2 sticks, 8 oz) unsalted butter


2 tbsp unsweetened cocoa powder


2 tbsp Amaretto di Saronno liqueur


1 tsp vanilla extract


1 tsp almond extract


1/2 tsp salt


2 cups granulated sugar


4 eggs


1/2 cup Gedney State Fair Cherry Preserves (Barb Schaller's recipe)


1 cup toasted walnuts


1-1/2 cups cake flour (6-1/2 ounces, ~170g)


1 tsp baking powder





Move oven rack to middle of oven. Line a metal 9x13'; baking pan with


parchment paper. Preheat oven to 350掳 F.





Chop the cherries in a food processor or with great skill and a sharp


knife; set aside.





Melt the chocolate and butter in a 2-quart microwave safe glass mixing


pitcher, about two minutes at full power. Stir to melt chocolate


completely and stir in cocoa powder.





Whisk in Amaretto, almond and vanilla extracts, salt, and sugar. Whisk


in the eggs, one at a time. Add the Cherry Preserves, the reserved


chopped dried cherries, walnuts, and mix well.





Combine the flour and baking powder and whisk into chocolate mixture


until no white flour remains. Pour into parchment-lined baking pan and


bake at 350掳 for about 33-35 minutes, using a toothpick to test for


doneness. Fudgy crumbs are okay, wet batter on the pick is not.





When done, remove from oven and set pan on a cooling rack to cool for


about 15 minutes. Remove brownies from pan to finish cooling: tilt pan


and quickly slip the brownies from the pan using the parchment to lift


and pull them out. You should be able to do this without wrecking the


brownies.





When completely cooled, frost with your favorite chocolate icing to


which 1/3 cup Gedney Cherry Preserves and 2-3 Tbsp Amaretto di Saronna


liqueur have been added. Lick the bowl of any remains! Cut into 12-24


pieces, depending on your lust for chocolate and cherry! Store covered


at room temperature for a day or two (if they last that long) or freeze


for later enjoyment.





Chewy Chocolate Brownies





3/4 cup granulated sugar


1/2 cup butter OR margarine


2 tablespoons water


1 (8-ounce) box NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Baking Bars, broken into pieces


2 large eggs


2 teaspoons vanilla extract


1 cup all-purpose flour


1/4 teaspoon baking soda


1/4 teaspoon salt


1/2 cup chopped nuts (optional )


PREHEAT oven to 350掳F. Grease a 13 x 9-inch baking pan.


MICROWAVE sugar, butter and water in a large, microwave-safe bowl on HIGH power for 3 minutes or until mixture boils, stirring once. Add baking bars; stir until melted.


ADD eggs one at a time, stirring after each addition until well blended. Stir in vanilla extract. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.


BAKE for 16 to 20 minutes or until wooden pick inserted in center comes out still slightly sticky. Cool in pan on wire rack.


FOR SAUCEPAN METHOD:Bring sugar, butter and water in medium saucepan just to a boil, stirring constantly. Remove from heat. Proceed as above.
A bag of weed makes any brownie recipe the best recipe
Brownies Filled with Caramel Candies:





1 21 1/2-ounce package brownie mix


1 cup coarsely chopped walnuts, toasted


1/2 pound milk chocolate-covered caramel patties





Prepare brownie mix according to package directions, adding walnuts. Spoon half of mixture into a greased 13- x 9-inch baking pan. Place caramel patties in an even layer over the mixture. Spoon remaining batter over candies.





Bake at 350掳 for 30 to 35 minutes or until done. Cool on a wire rack. Cut into squares.





One (8-ounce) package of Rolo chewy caramels in milk chocolate could also be used in this recipe.





Yield: 2 1/2 dozen brownies
The recipe on the Bakers unsweetened chocolate box is good.





The real secret to making the best brownies is the way you melt the chocolate. It should be melted either in a pan over low heat very slowly, watching it carefully, until just melted, or over a double boiler until just melted. Then it should be cooled a bit before adding it to the other ingredients. Also, brownie batter should not be over-stirred. Gently stir only until thoroughly combined.
FUDGY FUDGE BROWNIES





A chocolate lovers delight!





Brownies:





1 1/4 c. flour


1/4 c. cocoa


1 tsp. baking powder


1/2 tsp. salt


3 eggs


2 c.


sugar


3/4 c. butter, melted


1 tsp. vanilla


1 c. chopped walnuts (optional)





Stir together flour, cocoa, baking powder, salt and walnuts. Mix well. Set aside.


In large bowl, combine eggs, sugar, butter and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. Spread batter evenly in 13 X 9 inch pan.





Bake in 350潞F oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.





Cool on wire rack.








Vanilla Icing:





1/3 c. butter


2 c. icing sugar


2 tbsp. milk


1/4 tsp. vanilla





Beat ingredients together. Spread on top of brownies. Cut into squares.


*TIP* Drizzle melted semi-sweet chocolate over frosted brownies for a more decorative effect!





BROWNIES





2 ounces unsweetened baking chocolate squares


1/3 cup shortening


1 cup sugar


2 eggs


1/2 teaspoon vanilla extract


3/4 cup all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon salt


1/2 cup nuts, chopped





Heat oven to 350 F. Heat chocolate and shortening in 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased pan 8x8x2 inches. Bake until brownies begin to pull away from sides of pan, 30 to 35 minutes. Cool slightly. Cut into about 2-inch squares.


Fudgy Brownies: Substitute 1/2 cup butter for the shortening.





Increase vanilla to 1 teaspoon. Decrease flour to 1/2 cup and salt to 1/4 teaspoon. Omit baking powder. Spread in greased square pan, 9x9x2 inches or oblong baking dish, 12x7 1/2x2 inches. Bake 20 to 25 minutes.





(9x13 bake for 30-35 minutes).





Serving Size: 12.