This is a recipe of Chocolate Brownies that you can make easily at your own home.
Chocolate Brownie deserves to be on your bakery business list. This brownie recipe is fun and easy to make. Brownies are chocolate bar cookies usually dry, crispy top layer with a soft, nutty and gooey body.
You can definitely make money selling your homemade chocolate brownies to your friends and neighbors. There are also other ways to boost your income like selling it online to gain more customers.
Here are several recipes for brownies that you can make at home:
Double Chocolate Brownies
- ? cup unsalted butter
- ¾ cup sugar
- ¼ cup water
- one 12 ounce package dark or bittersweet chocolate chips, divided in half
- 1 teaspoon vanilla
- ¾ cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup chopped nuts (optional)
- Let the eggs and butter sit out for 30 minutes to bring to room temperature.
- Preheat oven to 325°F.
- In a small bowl sift in the flour with the baking soda and salt then set aside.
- In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat.
- Add ½ of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny.
- Transfer the chocolate mixture into a large bowl.
- Add eggs one at a time beating well after each addition.
- Gradually blend in flour mixture.
- Stir in remaining chocolate chips and nuts if desired.
- Spread in a greased 9″ square pan.
- Bake at 325°F for 30-35 minutes.
- Cool completely before cutting into 2-1/4″ squares.
Tips, Notes, and Variations
- Substitute some or all of the flour with whole wheat flour.
- To substantially reduce the fat and cholesterol substitute the two eggs with three egg whites.
- Substitute the vanilla extract with ½ teaspoon almond extract or 2 teaspoon orange liquor.
These Cake brownies are somewhat less dense and almost cake-like compared to ready made mixtures one would buy from a store.
- 2 eggs
- 1 cup (6¾oz – 2.4 dl) sugar
- ½ cup (4¼oz – 120 g) margarine or cream
- 4 tablespoons cocoa
- ¾ cup (6¼oz – 180 g/1.8 dl) flour
- ½ tsp. salt
- ½ tsp. baking powder
- 1 tsp. vanilla
- ½ cup (4¼oz – 120 g/1.2 dl) chopped walnuts or other nuts (optional)
- Beat eggs until light.
- Add sugar, melted margarine, and cocoa. Blend.
- Add flour, salt, baking powder, vanilla, and nuts. Mix well.
- Pour into a 9″ x 9″ (23cm x 23cm) greased pan. Bake for 20 minutes at 350 °F/175 °C (Gas Mark 4).
Fudge Chocolate Brownies
Fudge brownies are dark, dense, fudge-like brownies. They contain more cocoa than cake-like brownies and as a result they are slightly more bitter and have a more “dark chocolate” taste.
- ½ cup (1.2 dl) unsalted butter
- ¾ cup (1.8 dl) cocoa
- ¼ tsp. salt
- 1 tsp. vanilla
- 1¼ cups (3 dl) granulated sugar
- 2 large, cold eggs
- ½ cup (1.2 dl) flour
- Preheat oven to 325 °F/160 °C.
- In a saucepan, melt butter over low heat.
- Slowly stir in sugar, making sure it is completely dissolved. Stir in cocoa. Remove from heat. Add vanilla.
- Stir in salt and mix until even.
- Whisk eggs together in a separate bowl, then add to the mixture and stir well.
- Add flour and stir until all of the flour is incorporated and the batter is an even color. Stir well for at least another 50 strokes.
- Pour into a an 8″×8″ pan lined with aluminum foil, leaving plenty of overhang on both sides.
- Bake for about 26 minutes (the time varies depending on your pan type and your individual oven).
Notes, tips and variations
- For the best results, refrigerate the brownies until they are cooled completely. Use the foil hanging over the edges as handles to remove the baked brownies from the pan (this requires some care as the brownies are not solid at this point). Fold the foil over the top so that the brownies are covered top and bottom with foil, and then put the whole thing in the refrigerator until cooled (feel the bottom center if you aren’t sure). This prevents the edges from overcooking while allowing the center to finish baking and cool. If you omit this step, you may end up with an undercooked center and/or overcooked edges.
- For the real chocolate lover, crumble about 50 grams (1¾ ounces) of a dark chocolate bar (one with about 70% cocoa content) into the batter and stir it lightly right before pouring the mixture into the baking pan. You may need to add a few minutes to the baking time.
- Cut a brownie in half lengthwise and eat it with ice cream in the middle like an ice cream sandwich.
- Instead of adding vanilla and/or nuts, try adding about 100 grams (4 oz) of fresh raspberries; their sharpness goes very well with the richness of the chocolate. Half fill the tin with batter, sprinkle the raspberries over the mixture, then pour on the rest.
Rich Chocolate Brownies
Rich brownies are cake-like but are denser and not springy or gooey.
- 4 ounces (110 g) unsweetened baking chocolate
- ? cup (160 g/1.6 dl) solid fat: margarine, butter, shortening, or lard.
- 2 cups (450 g/2.7 dl) baking sugar
- 4 eggs
- 1 tsp. vanilla
- 1¼ (300 g/3 dl) cup flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup (240 g/2.4 dl) coarsely chopped nuts (½ inch / 1 cm walnuts work well)
- Heat oven to 350°F/175°C.
- Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat while stirring often.
- Remove from heat.
- Mix in the sugar, eggs and vanilla.
- Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture.
- Mix in the nuts.
- Spread into a 13-inch by 9-inch baking pan, or into two 8-inch by 8-inch baking pans.
- Bake for 30 minutes, or until brownies pull away from the sides of the pan.
Notes, tips, and variations
- This works well with 3 Tablespoons of oil in place of the solid fat. When using lard, ? cup should be about right.
- Unlike other brownie recipes which use cocoa powder and fill one small pan, this recipe uses baking chocolate and fills two small pans or one large one.
Cherry brownies are a rich brownie with no frosting and a fudge-like base and a cheesecake-like top, filled with maraschino cherries and chocolate chips.
- 2 eggs
- 1 cup (2.4 dl) granulated sugar
- 6 tbsp margarine
- ¼ cup (0.6 dl) baking cocoa
- ¾ cup (1.8 dl) flour
- ¼ tsp salt
- 4 ounces (110 g) softened cream cheese
- ¼ cup (0.6 dl) maraschino cherry syrup
- ¼ cup (0.6 dl) icing sugar
- 1 egg
- ½ cup (1.2 dl) semi-sweet chocolate chips
- ½ cup (1.2 dl) maraschino cherries
- Melt margarine in a saucepan at medium-low heat, then mix in the cocoa.
- Add the sugar, salt and first two eggs, blend well and then fold in the flour.
- Spread in a greased 9″ by 9″ (22 cm by 22 cm) cake pan and set aside.
- Beat the cream cheese, cherry syrup and icing sugar together in a bowl until creamy.
- Add the remaining egg to the mixture and blend well.
- Add the chocolate chips and cherries.
- Pour the second mixture over top the base.
- Bake at 350 °F/175 °C for 30 to 40 minutes, until a toothpick poked through the centre comes out moist (but not wet with batter).
- Let cool and cut into 36 squares.
Notes, tips and variations
- Cool for at least 10 minutes before cutting and eating or you will have hot broken brownies.