Best 5 Jane Daviss Brownies Recipes
When searching for the perfect recipe to whip up a batch of Jane Davis' delectable brownies, it's easy to become overwhelmed by the plethora of available options. Whether you're a seasoned baker or a novice in the kitchen, finding the recipe that aligns with your taste preferences and skill level requires careful consideration. With countless variations promising fudgy textures, chewy centers, and irresistible chocolatey flavors, this article aims to guide you through the world of Jane Davis' brownie recipes, uncovering the secrets to achieving that perfect balance of richness and decadence. Brace yourself for a culinary journey that will tantalize your taste buds and satisfy your sweet cravings.
Check out the recipes below so you can choose the best recipe for yourself!
JEANINE'S DECADENT BROWNIES
This brownie recipe is from my mom. I have made many batches of these brownies for my daughter's various school functions, etc. It's also really good hot out of the oven with a scoop of vanilla ice cream.
Provided by Joyel Hidber
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix sugar, flour, oil, cocoa powder, eggs, salt, and vanilla extract together in a bowl; beat with an electric mixer for 3 minutes. Fold walnuts into batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 109 mg, Sugar 16.9 g
BROWNIES I
When I make this for friends, I add nuts. When I make this for myself, I add raisins. I've tried M&M candies, toffee bits, and candy confetti -- it's very flexible.
Provided by Betsy Davis
Categories Chocolate Brownies
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- Melt the chocolate and butter in the top of a double-boiler, stirring sporadically. When melted and combined, add the sugar and eggs, and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined. Stir in the nuts (or raisins, or M&M candies, or toffee bits, etc.).
- Spread the batter in the pan, smoothing it into the corners. Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 48.4 g, Cholesterol 89.1 mg, Fat 22.5 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 11.8 g, Sodium 334.1 mg, Sugar 33.7 g
SARA'S BROWNIES
Provided by Aida Mollenkamp
Time 30m
Yield 20 brownies
Number Of Ingredients 5
Steps:
- Mix ingredients and bake.
MARY JANE'S BROWNIES
This is a recipe from my best friend's mom. These are really fudgy brownies with icing. I never add the nuts, because I don't like nuts in my brownies, but if you like them go for it! The original recipe calls for an 11x13 pan, but we alway used a 9x13 pan or I use my deep dish baker from Pampered Chef. You can also do the melting in the microwave, which is what I do for the icing in a big batter bowl.
Provided by Diresu
Categories Bar Cookie
Time 50m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 350°F.
- Prepare your pan (shortening, butter, spray etc.) See description for pan options.
- Melt butter in saucepan and add cocoa and sugar. Stir and remove from heat.
- Add the Flour, salt, vanilla and nuts.
- Pour into pan and bake at 350 for 25 minutes for 11x13, 30 minutes for smaller pans. Do not over bake!
- Five minutes before the end of cooking time start the icing.
- Melt in saucepan the water, butter, cocoa, and karo syrup. Stir as it melts. Remove from heat and stir in the powdered sugar and vanilla. Stir to remove any lumps and pour over warm brownies. Let cool before slicing.
JANE DAVIS'S BROWNIES
Who is Jane Davis anyway? I have used this quick and foolproof recipe for years and love it! Great tasting traditional brownie that is more melt-in-your-mouth than chewy.
Provided by SharleneW
Categories Bar Cookie
Time 25m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Lightly grease bottom and sides of an 8-inch square baking pan.
- Line with parchment paper, letting ends of paper extend above pan on 2 sides; lightly grease paper.
- Mix flour, baking powder and salt (I do it on a small piece of waxed paper so I have less dishes to wash).
- Melt butter in a medium saucepan over low heat.
- Remove from heat and add unsweetened chocolate; stir until chocolate melts completely.
- Stir sugar, vanilla and eggs into chocolate mixture (put it directly into the pan you used to melt chocolate).
- Add flour mixture and chocolate chips and stir until just blended.
- Spread evenly in prepared pan.
- Bake for 20 to 25 minutes until top is firm when lightly touched.
- Be sure not to overbake.
- Cool in pan on wire rack.
- When cool, lift out, holding paper ends, from pan to cutting board.
- The parchment paper should peel easily off before cutting.
Tips:
- Use melted butter: This helps the brownies to stay moist and fudgy.
- Don't overmix the batter: Overmixing can make the brownies tough.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking will make the brownies dry.
- Let the brownies cool completely before cutting them: This will help them to set and hold their shape.
- Store the brownies in an airtight container at room temperature for up to 3 days: You can also freeze the brownies for up to 2 months.
Conclusion:
These are just a few tips for making the best brownies. With a little practice, you'll be able to make perfect brownies every time. So what are you waiting for? Get baking!
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