What is your best brownie recipe?

I want a recipe for really fudgey, rich, melt-in-your-mouth brownies. Thanks so much!What is your best brownie recipe?
Chewy Cocoa Brownies





1 2/3 cups granulated sugar


3/4 cup butter or margarine, melted


2 tablespoons water


2 large eggs


2 teaspoons vanilla extract


1 1/3 cups all-purpose flour


3/4 cup Nestle Toll House baking cocoa


1/2 teaspoon baking powder


1/4 teaspoon salt


3/4 cup chopped nuts (optional)


powdered sugar








1. PREHEAT oven to 350掳 F.


2. Grease 13 x 9-inch baking pan.


3. COMBINE sugar, butter and water in large bowl.


4. Stir in eggs and vanilla extract.


5. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.


6. Stir in nuts.


7. Spread into prepared baking pan.


8. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.


9. Cool completely in pan on wire rack.


10. Sprinkle with powdered sugar.


11. Cut into bars.





Terri's note: I dissolve 2 teaspoons instant coffee in the water.


This is entirely optional but it punches up the chocolate flavor. You can use any good brand of cocoa powder.





I've been making brownies for many years. No matter how many recipes I've tried, I always seem to return to this old classic one.What is your best brownie recipe?
Katharine Hepburn's Brownies


greased 9 X 13 inch pan Oven 325 degrees


2 squares unsweetened chocolate


1 stick butter


1 c sugar


2 eggs


1/2 tsp vanilla


1/4 cup flour


1/4 tsp salt


1 c chopped nuts (optional)


Melt the cholocate in a sauce pan on medium heat and add butter; stir until melted. Remove from heat and stir in eggs and vanilla. Beat and then stir in flour, salt and nuts. Mix well. Bake for 40 min.


Very chewy, rich and easy. My kids hover around the stove for them.
heres one, its really good. its for fudge brownies


Makes 25 - 30 pieces





250g dark chocolate melts or chips


2 cups CSR Caster Sugar


4 eegs


1 teaspoon vanilla essence


3/4 cup plain flour


1/4 cup self raising flour


1/2 cup cocoa


extra 125g dark chocolate melts chopped or chocolate chips


CSR Pure Icing Sugar to decorate





Preheat the oven to 160掳C. Paper line a 20 x 30cm sponge roll tin. Melt the first measure of chocolate. Beat the CSR Caster Sugar, eggs and vanila in a food processor or with a hand-held mixer.





Add the melted chocolate, flours and cocoa. Stir in the extra chopped chocolate. Pour intot he prepared tin and back for 50 minutes until firm. Cool in the tin and cut into small bars or chunks. Store in an airtight container. Dust with CSR Pure Icing Sugar and serve.





and this is for regual brownines who also tastes real yummy.


Makes 12





Ingredients


140g unsalted butter


200g dark chocolate


200g light muscovado sugar*


2 tsp vanilla extract


2 eggs


1 egg yolk


85g plain flour


75g walnuts, lightly toasted, chopped


Sifted cocoa powder, to dust


Method


Preheat the oven to 160掳C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.


Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.


Notes %26amp; tips


* From gourmet food stores. Substitute with brown sugar.


Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.
INGREDIENTS (Nutrition)





* 1 1/4 cups chopped pecans


* 2 (1 ounce) squares unsweetened chocolate


* 1/2 cup unsalted butter


* 1 pinch salt


* 2/3 cup all-purpose flour


* 2 eggs


* 1 cup white sugar


* 1 teaspoon vanilla extract


* 4 (1 ounce) squares semisweet chocolate





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* add to shopping list Add to Shopping List


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* add a personal note Add a Personal Note





What to Drink?


Wine Port


Hot Non-Alcoholic Coffee


Click here to find out more!


DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.


2. Sprinkle pecans on cookie sheet and toast in oven until lightly colored. Set aside to cool.


3. In saucepan over low heat, melt unsweetened chocolate and butter, stirring occasionally. Let cool.


4. In a large mixing bowl, beat the eggs, sugar and vanilla. Fold in the melted chocolate. Sift together the flour, and salt and add to mixture, stirring lightly. Chop the semisweet chocolate into coarse chunks and add to mixture, along with pecans. Mix until just blended. Pour batter into pan and smooth top.


5. Bake about 25 minutes. Let cool before cutting into bars.
I just made the one at the link below last week. It was really great.
Boxed brownie mix is the way to go.....