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Step 1: Whisk together the wet ingredients. In a large mixing bowl, combine the vanilla, buttermilk (you can make homemade buttermilk, if needed), melted butter and eggs. Beat with a whisk until well combined, then stir in the melted chocolate until evenly mixed.
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In a bowl, stir together the brownie mix, melted butter, eggs, and water. Stir in chocolate chips. Batter will be thick. Spread batter into 9×9 pan. Bake approx 26-30 minutes, or until a toothpick inserted near the center of the brownies comes out mostly clean (a few crumbs are ok).
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Buy a 1.5-ounce bar—for a recipe that yields brownies in an 8x8-inch pan—of good quality chocolate. Buy something you like, preferably 60% to 70% cacao for that deep, rich chocolate flavor. Unwrap it and place it on a cutting board. Use a large chef's knife to cut it into shards or irregularly cut pieces. Uniformity is not needed or desired.
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Fudgy Oat Brownies. These cakelike brownies have a rich, crunchy oat crust and a smooth homemade chocolate frosting. A packaged brownie mix makes the recipe easy to prepare. You can make it even easier by using canned frosting. —Diana Otterson, Canandaigua, New York. Go to Recipe. 10 / 29.
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Skewer It. Ray Laskowitz / Getty Images. Cut brownies into bite-sized squares and skewer them, adding everything from marshmallows to fruit to pound cake or angel food cake in between for a delicious dessert that is as fun to make as it is to eat. Brownie skewers are a perfect way to enhance premade brownie bites.
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Directions. Step. 1 Preheat the oven to 350°F. Step. 2 In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow it to cool for about 5 minutes. Step.
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Whisk together butter and sugar in a medium bowl until well combined. Add in the eggs and vanilla and whisk until combined. Sift the flour, salt, baking powder, and cocoa powder into another bowl. If you want a darker brownie, go ahead and use 1/2 cup regular cocoa powder and 1/2 cup dark cocoa powder.
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Though the purists may protest, there's definitely more than one way to make a brownie. And differing strategies don't just fall into "fudgy" vs. "cakey" camps.
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Slide a butter knife between the brownies and the short ends of the pan; gently tug on the foil, then lift to remove the brownies from the pan. Cut into 24 two-and-a-half-inch squares and store in an airtight container with a sheet of wax paper between layers, about 1 week at room temperature.
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Preheat oven to 350°F (177°C) and grease a 9-by-13 inch glass baking pan with cooking spray. Place chocolate in a large glass mixing bowl and melt in the microwave or over a saucepan of boiling.
