Tuesday Brownie Testing - YUM

Most brownie recipes are basically the same. I saw very little difference when searching for a basic recipe. I took a plate to the River house for Michelle (bartender), wearing masks. Hugh and Maureen were tired from doctor's appointments so did not come. We did enjoy Kathy's company inside on porch, only as no one else was there (otherwise we would not have stayed).
First recipe had no baking powder and a little more butter. The photo shows the first brownie recipe has nuts/chocolate chips baked on top, very FUDGY! The 2nd recipe is the regular one (I did mix in chocolate chips into the batter) - very nice flavor, not cakey but has some rise to it.

Easy Fudgy Brownies From Scratch (very fudgy, soft, too much for me!). We bake the brownies in an 8-inch square pan. Since posting the recipe, quite a few readers have asked if it would be okay to use a larger pan. You can, but you will need to double the recipe.

10 tablespoons (145 grams) unsalted butter

1 ¼ cups (250 grams) granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded teaspoon table salt

1 teaspoon vanilla extract

2 large cold eggs

1/2 cup all-purpose flour

2/3 cup chopped walnuts or pecans, optional

Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).

Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering.

Combine butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.

Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon. Then add the eggs, one at a time, stirring vigorously after each one.

When the batter looks thick, shiny, and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan.

Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly under baked. Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

Second recipe includes baking powder. "Regular brownie".

Triple Chocolate Brownies by Sabrina Snyder

1/2 cup unsalted butter , melted

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup white chocolate chips

1/2 cup semi sweet chocolate chips

1/2 cup milk chocolate chips

Preheat oven to 350 degrees.

Spray an 8x8 inch baking pan with baking spray.

Whisk together melted butter, sugar, eggs, and vanilla extract.

Whisk in the cocoa powder, flour, salt, and baking powder.

Gently fold in the semi sweet chocolate chips, milk chocolate chips, and white chocolate chips.

Spread batter evenly into greased baking pan.

Bake for 30 to 35 minutes, until an inserted toothpick comes out clean with moist crumbs.