More Great Recipes: Brownie

Omar R’s Brownies modified from

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Member since 2012

Serves 12 | Prep Time 20 | Cook Time 25


3 sticks plus (28.3 gr)2 tablespoons butter
(340 ml)12 ounces chocolate
(6)6 eggs
(402 ml)1 3/4 cups sugar
(14.3 gr)1 tablespoon vanilla extract
(113.4 gr + 28.3 gr)1 1/2 cups plus 2 tablespoons all-purpose flour
(4 ml)1 teaspoon salt
(225 ml)1 cup chocolate chips

Preheat the oven to 177 C(350 F).

Melt the butter and chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring jug, beat the eggs together with the sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the chocolate chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

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I like brownies and so I went to look for a recipe and found this. CHEMISTRY INFORMATION: The pure substances are salt(NaCl) and sugar(C12H22O11). The homogeneous mixtures are butter,chocolate,vanilla extract,flour, and chocolate chips.The fully mixed batter is also a homogeneous mixture. The brownies after they’re done is also a homogeneous mixture.The heterogeneous mixture are eggs, and the batter before it is mixed. Physical changes are when you melt the butter and chocolate.The brownies puffed up and the batter when the brownies get browned in the oven, that is a sign of a chemical change. NUTRITION INFORMATION PER BROWN:Nutrition Facts Calories 310,Cholesterol 10mg ,Sodium 280 mg,Carbohydrate 53g

Submitted by: "Omar R"

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