Never Fail Brownies
4oz.of unsweetened chocolate or good quality dark chocolate
3/4 cup (6oz.) butter
2 cups (16 oz.)sugar (lessen amount by 1/2 cup if using sweetened chocolate)
1/2 teaspoon of vanilla essence
1 cup(4 oz.) flour
- Optional ingrediants
1 cup of toasted and chopped pecans
Preheat oven to 350F or 177C.
Line a 13"x 9"baking pan with aluminum foil and grease the foil or spray with oil.
Using a microwaveable mixing bowl: microwave chocolate and butter for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Or, Using a large saucepan: melt chocolate and butter over very low heat until both are just melted, stirring constantly.
Stir sugar into melted chocolate and butter mixture.
Blend in eggs, one at a time.
Mix in vanilla essence.
Fold in flour until incorporated; don't overmix.
Gently stir in pecans. (Or sprinkle them evenly over the batter after spreading into baking pan.)
Spread brownie batter into pan.
Bake for 30-32 minutes. Brownies should be ooey gooey moist but baked through.
Cool in pan or wire rack. Remove from pan by lifting out foil and then cut into 24 squares.
~Marbled Cheesecake Brownies~
Prepare Basic Never Fail Brownie recipe with these additions and adaptations:
Use 4 eggs instead of 3. Omit pecans.
Spread brownie batter in prepared pan.
Then make cream cheese batter:
8 oz. cream cheese
1/3 cup sugar
2 Tablespoons flour
a drop of vanilla essence and a pinch of cinnamon(optional)
Beat together cream cheese, sugar, egg, flour and flavourings until very well blended.
Drop cream cheese batter by tablespoonfuls evenly upon the chocolate batter. Using the tip of a vertical knife, swirl and feather cream cheese and brownie
batters to produce a marbleised effect.
Bake as in the basic brownie recipe but increase baking time to 40 minutes.
~Raspberry Swirled Cream Cheese Chocolate Brownies~
Prepare Cheesecake Brownies as above with these additions and adaptations:
Add 1/4 teaspoon freshly grated lemon zest to the cream cheese batter. Increase vanilla essence to 1/2 teaspoon. Omit the cinnamon.
1/3 cup of seedless raspberry preserves
or a cup of fresh raspberries, washed and dried
Turn out about 2/3 of the chocolate brownie batter into the baking pan, spreading to the edges.
Evenly drop cream cheese mixture by talespoons over the chocolate brownie batter. Evenly drop raspberry preserves by teaspoons over the cream chees batter.
If using fresh berries, press gently and place evenly into the cream cheese batter.
Spoon remaining chocolate brownie batter into 4-5 pools over batter in the pan.
Holding a knife vertically, run it through the batter to swirl it decoratively.
Bake for 42- 45 minutes.