If I have to cook...

  3   squares unsweetened chocolate 2  eggs 1/2  C butter 1  C sugar 1/2  C flour 1/8  tsp salt 1/2  tsp vanilla Optional - 1/2 cup chopped nuts Directions Begin by melting 2 squares of chocolate with 1/2 c butter. Set this aside and allow to cool. Beat the 2 eggs until foamy. Then, gradually beat in sugar. Beat this mixture for 10 minutes on high. After this store in the vanilla and chocolate mixture. Fold in the 1/2 cup flour and salt. Add nuts now if desired. Spread the mixture in a greased 8” square pan. Bake for 25-30 minutes at 350 F. Towards the end of baking start the frosting. Begin by melting 1 square of butter and 1 square of unsweetened chocolate. Blend in 2 Tbl of water and 1 C sifted confectioner sugar. Beat mixture until smooth. Spread the frosting on the browning while they are still hot. Refrigerate over night. Notes If no unsweetened chocolate squares on hand you can substitute 1 Tbl butter & 3 Tbl cocoa If doubled, use a 9 x...

From Sweetish.co I made these brownies while I was still able to spend some time with family for my sister's wedding and everyone loved them. The addition of the coffee extract and the sea salt are my doing just because I love salted ery'thing, and didn't use the highest quality chocolate ever, so I wanted to counteract the lack of richness I got from cheaper chocolate with some coffee flavor.  (Coffee adds a depth of richness and bitterness I adore.)  You most certainly don't need expensive chocolate for these, or coffee, but I might go as far to say that the extra sprinkle of flaky salt does add a bit of magic - it brings out the chocolate in the best way and makes these wildly addictive.  bakers notes:   Don't skip the part where you the pan with butter and parchment paper. AND use a plastic knife to cut these beauts, They will cut clean - it's MAGIC. I promise.  8 tablespoons / 1 stick / 113g unsalted butter,  cold 8 ounces / 226g bitterswe...

PRINT PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins Author:  Jen@CarlsbadCravings.com Serves:  24-36 brownies INGREDIENTS Brownies 1 cup butter (2 sticks), melted 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 4 large eggs 2 teaspoons vanilla extract 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4-1/2 teaspoon cinnamon (optional) 1 cup semi-sweet chocolate chips 1 1/4 cup pecans, roughly chopped, divided 3/4 cup Easy Caramel (click  HERE ) or store bought, divided 1/4 cup mini semi-sweet chocolate chips (may sub regular) Chocolate Frosting 6 tablespoons butter, softened 1/4 cup + 2 tablespoons cocoa powder 2 tablespoons light corn syrup (may substitute honey) 1 teaspoon vanilla extract 1 1/2 cups powdered sugar, sifted 2-3 tablespoons milk INSTRUCTIONS Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Se...

2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder veg cooking spray 2 ounces unsweetened chocolate 4 ounces bittersweet or semisweet chocolate 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 1 1/4 cups sugar 2 teaspoons vanilla extract 3 large eggs Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.  Pour...

1 cup (2 sticks) butter 4 1-oz. squares of dark chocolate 2 cups sugar 4 eggs 1 tsp. vanilla extract 1 cup all-purpose flour 1/2 tsp. salt 1/4 cup caramel topping  (I prefer closer to 1/2 cup) 1 tsp. good quality sea salt  What to do:  Preheat oven to 350 degrees F and grease a 9x13 inch baking pan. In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly.  Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and 1/2 tsp. salt in a separate bowl, then stir into the chocolate mixture.  Spread the batter evenly into the prepared pan. Drizzle the caramel atop the batter, and use a knife to swirl over the surface. Sprinkle sea salt over the caramel. Bake for 30 to 35 minutes. Brownies are done when a toothpick inserted into the center come out clean. Cool in pan on wire rack.