Brownies/fudge brownies

Can you give a tried and tested recipe for easy to make brownies?


Have never made them, but my son loves them and whenever he has them at school, made by his friends' moms, he tells me to make too. I buy from the market but they're not as tasty as the homemade ones (yes, I've had at his school too a few times and they are yum!)


I want to make a small batch only since he is a small eater and I d not want to eat and put on weight! Thanks.

If you do a search here for brownies you will find plenty of tormenting recipes to try.


BTW, you can always freeze the brownies (wrap them individually) and give one to your son in the morning for his lunch, it will have defrosted by then. But I take no responsibility if you can't stop yourself from eating a frozen one! LOL

I think this is a recipe posted by you Claire on another thresd. Thanks!


Can you clarify -- it says all purpose flour as opposed to self raising flour. So does that mean we do not even need to add the baking powder or any other raising agent??


Thanks.



Recipe: New Classic Brownies

Adapted from “Alice Medrich’s Cookies and Brownies” (Warner Books, 1999)


Time: 40 minutes


8 tablespoons unsalted butter

4 ounces unsweetened chocolate

1 1/4 cups sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs

1/2 cup all-purpose flour

2/3 cup lightly toasted walnuts or pecans (optional).


1. Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.


2. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.


3. Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.


Yield: 16 brownies.

Not one of mine - I don't use cups.


But I tell you that all-purpose flour is to Americans what plain flour is to Brits. Brownies don't need to rise the way cakes do, although you may come across some recipes which include baking powder.