Brownies (2) Collection
cakelike chocolate brownies 
2 cup  (500 ml) all-purpose flour
1-2/3 cup  (400 ml) granulated sugar
1/2 cup  (125 ml) unsweetened cocoa powder, sifted
1 cup  (250 ml) water
1/2 cup  (125 ml) vegetable oil
1 cup  (250 ml) buttermilk
1 large  egg, beaten
1-1/2 tsp  (7 ml) baking soda
1 tsp  (5 ml) vanilla extract
3 Tbsp  (45 ml) butter
3 Tbsp  (45 ml) unsweetened cocoa powder, sifted
1 tsp  (5 ml) vanilla extract
3 cup  (750 ml) icing sugar, sifted
1/4 cup  (50 ml) buttermilk
an old favourite, these incredibly moist yummy brownies have a cakelike 
texture. the recipe makes enough for a crowd. cake: in large bowl, combine 
flour, sugar and cocoa. in saucepan, combine water and oil; heat until 
mixture comes to a boil. stir into flour mixture (stir well until mixture 
is blended). in small bowl, beat together buttermilk, egg, baking soda and 
vanilla. add to batter; stir until well combined. spread batter in 
greased 15x10x1-inch (38x25x2.5 cm) rimmed baking sheet. bake at 350 f 
(180 c) for 18 to 20 minutes or until top springs back when lightly 
touched and toothpick inserted in centre comes out clean. let cool 
completely in pan on wire rack. frosting: in large saucepan over medium 
heat, melt butter. remove from heat and stir in cocoa and vanilla. 
alternately blend in icing sugar and buttermilk until frosting is smooth. 
spread on top of cake. cut into 3x2-inch (7x5 cm) pieces. 
makes 25 brownies. 
approximate nutritional analysis for each brownie: 215 calories, 2.2 g 
protein, 7 g fat, 37.9 g carbohydrate. 
triple chocolate hazelnut brownies 
2 oz.  (60 g) bittersweet chocolate, chopped coarse
1/2 cup  (125 ml) butter, at room temperature
2/3 cup  (150 ml) all-purpose flour
pinch  salt
2 large  eggs
1 cup  (250 ml) granulated sugar
1 tsp  (5 ml) vanilla extract
1-1/4 cup  (300 ml) hazelnuts, toasted and chopped
  see note)
2 oz.  (60 g) milk chocolate, chopped coarse
2 oz.  (60 g) white chocolate, chopped coarse
for best results, use good quality chocolate such as valrhona or callebaut 
to make these fudgey brownies. 
melt bittersweet chocolate and butter in heatproof bowl set over saucepan 
of hot, not simmering, water, stirring occasionally. let cool slightly. in 
small bowl, combine flour and salt; set aside. with an electric mixer on 
medium speed, beat eggs in large bowl for 2 minutes or until light and 
frothy. gradually beat in sugar; beat in vanilla. fold in melted 
bittersweet chocolate mixture but don't incorporate it completely. fold in 
flour mixture until not quite incorporated. add hazelnuts, milk chocolate 
and white chocolate; fold in until just well blended. transfer batter to 
lightly greased 8-inch (20 cm) square baking pan; smooth top. 
bake at 350 f (180 c) for 30 to 35 minutes or until the top is dry but a 
toothpick inserted in centre emerges with some traces of melted chocolate 
and moist crumbs. place pan on wire rack and run a very thin sharp knife 
around outside edge of brownie to loosen from side of pan; cool 
completely. don't try to cut brownies when warm. cover pan with plastic 
wrap and store at cool room temperature. 
makes 15 brownies. 
note: to toast hazelnuts, spread nuts on rimmed baking sheet and bake at 
350 f (180 c) for 8 to 10 minutes or until golden. transfer nuts to towel; 
rub to remove skins. 
approximate nutritional analysis for each brownie: 282 calories, 3.6 g 
protein, 19.4 g fat, 26.6 g carbohydrate. 
tip: this batter can also be used to make cookies. cover bowl of brownie 
batter tightly with plastic wrap and refrigerate overnight. drop batter by 
heaping tablespoonfuls (batter will be stiff) on to baking sheet lined 
with parchment paper, about 21/2 inches (6 cm) apart. bake at 325 f (160 
c) for 12 minutes or until slightly set. centres will still be soft. let 
stand on baking sheet for 3 minutes, then remove to wire rack to cool 
completely. makes 34 cookies. 
the vancouver sun 
(ID: 13861) Mirror: Thu, Mar 13, 2003

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