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This is my discovery: Adding two extra eggs to my batch made wonderful brownies! Usually, the pan cookie variety of Toll-House recipe ends up dry. No more! These brownies are still soft after two days sealed in a Ziploc bag! I'm glad I doubled the amount of eggs, I will continue to do this.
Source: My own finding, mistakes are sometimes good!
By Kim from Crawford, CO
Melt butter in medium sauce pan over low heat. Remove from heat and add cocoa and oil; stir. Add sugar and flour; stir after each addition. Add vanilla, baking powder and eggs. Add chopped nuts if desired. Pour into greased and floured 9x9x2 baking pan and bake for 25-30 minutes. Brownies are done when a toothpick inserted near the center comes out clean. Cool slightly and cut into 16-24 pieces.
I often bake these in a 8x12 pan so the brownies come out thicker. They are real moist. My hubby can eat a pan by himself!
Mix cake mix, eggs and margarine well; pat into 9x13 greased pan. Mix cream cheese and powdered sugar well. Put on top of cake. Bake at 350 degrees for 40 minutes.
Mix together and bring to rapid boil the margarine, cocoa and water. Pour over the remaining ingredients. Bake at 350 degrees for 20 minutes in greased cookie pan.
Cream margarine and sugar. Add Hershey syrup, flour, eggs and salt. Put in greased jelly roll pan. Bake in preheated oven at 350 degrees F for 25 minutes.
For icing: Combine, margarine, sugar and milk; boil for 1 minutes. Add chocolate chips and beat with a whisk until cool. Spread.
Prepare and bake One-Bowl Brownies as directed (see recipe below). Microwave chocolate and margarine in bowl on high 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Stir in corn syrup and milk until well blended. Spread over brownies. Let stand 1 hour. Garnish with large walnut pieces.
Heat oven to 350 degrees F. Microwave chocolate and margarine in large bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in greased foil lined 9x13 pan. Bake 30-35 minutes or until toothpick inserted in center comes out with fudge crumbs. Do not overbake! Cool in pan. Cut into squares.
By Robin from Washington, IA
Next time you make brownies take a dry tablespoon of instant coffee and add 1 tablespoon of water and add it to your batter.
This is a page about cutting brownies. It helps to to let your brownies cool before cutting and there are easy ways to get create clean edged pieces.