Videos Of Brownie Recipes
We can’t tell you the specifics of the brownie recipes we use to bake our delicious Cake-Style and Extra Fudgy Brownies... But for those of you wanting to make brownies at home we thought we’d share the following videos of some popular brownie recipes.
We think that they’re terrific... but just not as good as ours. Remember, when baking brownies or any other baked goods where the recipe call for chocolate, use the very best chocolates you can afford. We use Valrhona chocolates and cocoa powder exclusively. Each of our recipes calls for our own special blend of two or three different chocolates and/or cocoa powder. Enjoy.
Martha Makes Magic BrowniesFrom: Martha Stewart
How To Make Homemade Brownies...From: Angie’s Place For Cooking & Crafts
Super Fudge BrowniesFrom: Dyann Bakes
Chocolate BrowniesFrom: startcooking.com
Brownie Baking Tips
Baking Tip No. 1
After you mix your batter and pour it into your baking pan, refrigerate it overnight before baking. This provides an opportunity for all of the flavors and ingredients to mellow and meld usually giving your brownies a richer chocolate taste.
Baking Tip No. 2
The more you beat your eggs, the crustier your brownies will become as the beaten eggs rise to the top of your batter. Most recipes call for no more than 30 seconds of beating... and that seems to satisfy most people’s tastes. However, if you want a brownie with an extra crunchy top you can beat your eggs for as much as 60-90 seconds.
Baking Tip No. 3
Use the best chocolates and cocoa you can afford. Many recipes call for as little of four ounces of chocolate... or, instead, as much as a cup of cocoa. We use much more chocolate than most all others in our recipes and we use several different types of chocolate. When you combine several different kinds of chocolate you will get a richer, more complex chocolate taste. You might try using one-half 100% chocolate and one-half semi-sweet chocolate the next time you bake brownies... Or you can order what we think is the world’s best brownies from Ruth’s Brownie Kitchen and leave the baking to us.
Baking Tip No. 4
Always line your baking pan with baking parchment or quickrelease paper. This will assure that your brownies come out of your pan easily and look beautiful... And it makes cleanup easier too.
Reese's Cup Brownies
- BROWNIE MIXTURE:
- 3/4 cups sifted flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 1 teaspoon vanilla extract
- 4 tablespoons cocoa
- 1 cup sugar
- 2 eggs, well beaten
- 3 ounce package cream cheese
- 1/2 cup peanut butter
- 3 tablespoons milk
- 1/3 cup powdered sugar
Preheat oven to 350°F. Sift flour once and measure. Add baking powder and salt, sift again. Add butter to cocoa and mix well. Add sugar gradually to eggs, beating thoroughly, then add cocoa mixture and blend. Add flour, mix well. Add vanilla.
Cream softened cream cheese and peanut butter. Add milk and sugar.
In a greased 8x8 inch pan, put 2/3 of the brownie mixture. Top with filling. (It will somewhat be stiff and will spread easier with a rubber spatula.) Put remaining 1/3 of the brownie mixture on top of filling.
Bake for 25 minutes. Cool and cut.