3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/3 cup butter
2 tablespoons water
1 package (12 ounces) semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pecans

Preheat oven to 325 degrees.

Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda.

In a small saucepan, combine sugar, butter, and water.

Bring to a boil over medium heat.

Remove immediately from heat.

Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.

Transfer mixture to a medium bowl.

Cool completely.

Stir in eggs, 1 at a time, beating well after each addition.

Gradually stir in flour mixture until smooth.

Stir remaining chocolate morsels and nuts into batter.

Pour batter into prepared pan.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes.

Transfer pan to a wire rack to cool completely.

Cut into squares.

1 cup (2 sticks) butter
4 ounces unsweetened chocolate
5 large eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt
3 cups coarsely chopped walnuts or pecans (about 12 ounces)
24 walnut or pecan halves

Preheat oven to 325 degrees.

Grease a 13 x 9 inch baking pan.

In a saucepan, melt butter and chocolate over low heat (or melt in microwave).

Remove from heat. Cool.

Beat eggs at high speed until foamy.

Gradually add sugar, beating until pale yellow and slightly thickened.

Beat in cooled chocolate mixture, then vanilla.

Sift together flour and salt.

Add nuts, tossing to coat.

Stir flour mixture into chocolate mixture just until flour is incorporated.

Spoon batter into prepared pan.

Decorate top with nut halves.

Bake until a toothpick inserted in center comes out almost clean, 30 to 35 minutes. Do not overbake.

Cool brownies in pan for 15 minutes.

Yield: 2 dozen brownies

1/2 cup butter, softened
1 cup sugar
1-1/2 cups Hershey’s syrup
4 eggs
1-1/4 cups all-purpose flour
1 cup semi-sweet chocolate chips

Heat oven to 350 degrees F.

Grease 13 x 9 x 2-inch baking pan.

In large mixer bowl, beat butter and sugar.

Add syrup, eggs and flour; beat well.

Stir in chocolate chips.

Pour batter into prepared pan.

Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Cut into bars.

About 36 brownies.

14 tablespoons butter, divided
4 ounces unsweetened chocolate, chopped
1-1/2 cups granulated sugar
2-1/4 teaspoon vanilla extract, divided
2 large eggs
1 cup flour
1/4 cup chopped walnuts or pecans
2-1/4 cups powdered sugar
1/2 cup unsweetened cocoa powder
3 or 4 tablespoons milk

Preheat oven to 400 degrees.

Grease 8 inch square baking pan.

In large saucepan over low heat, melt 8 tablespoons butter and chocolate, stirring constantly.

Remove from heat and stir in granulated sugar, 2 teaspoons vanilla, and eggs, one at a time.

Blend in flour and walnuts.

Spread in pan, and bake until brownies start to pull from the sides of the pan – about 18 to 20 minutes.

Frosting
In medium bowl with electric mixer, beat remaining butter and vanilla until creamy. At low speed, gradually add powdered sugar and cocoa, alternating with milk, beating well after each addition until frosting is smooth and fluffy.

Frost brownies when removed from oven by gently spreading frosting on.

Cut into 16 squares.

3 ounces unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup candy coated peanut butter pieces
1 cup dark chocolate pieces
1/2 cup chopped nuts

Coarsely chop unsweetened chocolate.

In saucepan, melt butter and chocolate over low heat, stirring occasionally.

Remove from heat. Cool.

Line 8 x 8 x 2-inch baking pan with foil.

Spray with nonstick cooking spray. Set aside.

Stir sugar into melted chocolate mixture until sugar is dissolved.

Add eggs, 1 at a time, beating with wooden spoon just until combined.

Stir in vanilla.

In bowl, stir together flour and baking soda.

Add peanut butter pieces.

Add flour mixture to chocolate mixture. Stir just until combined.

Stir in dark chocolate pieces and nuts.

Spread batter in prepared pan.

Bake 35 minutes at 350 degrees or until edges are set and begin to pull away from sides of pan.

Cool in pan on wire rack.

Cut into bars.

Makes 16 brownies.

1/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/3 cup butter
2 tablespoons water
1 package (12 ounces) semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pecans

Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda.

In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat. Remove immediately from heat.

Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.

Transfer mixture to a medium bowl. Cool completely.

Stir in eggs, 1 at a time. Beat well after each addition.

Gradually stir in flour mixture until smooth.

Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.

Bake at 325 degrees until a toothpick inserted in center comes out clean – 30 to 35 minutes.

Transfer pan to a wire rack to cool completely. Cut into squares.

I can tell that this is my favorite brownie recipe. All I have to do is look at the brownie recipe that has the most stains on it! If you like a moist and chewy brownie, this is your best homemade brownie recipe!

1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup unsweetened cocoa
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup chopped nuts

Cream butter and sugar until blended

Add vanilla and eggs, and beat until light and fluffy.

Add cocoa, and mix well.

Stir in dry ingredients and then 1/2 cup of the nuts.

Spread in a buttered 8 inch square pan, and sprinkle with the remaining nuts.

Bake at 350 degrees about 25 minutes. Cool in pan.

Cut in 2 inch squares. Makes 16 brownies.

Enjoy, and don’t worry about those calories!

This is a very easy homemade chocolate frosting recipe that tastes like it should be difficult to make. Nothing low-calorie here! Eat and enjoy!

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa
1/2 teaspoon vanilla
1-1/4 cups powdered sugar
2 tablespoons milk

Cream butter and cocoa in a small mixer bowl.

Add vanilla and powdered sugar.

Blend in milk. Beat until mixture reaches spreading consistency.

Makes 1 cup of chocolate frosting.