Preheat oven to 175°C | 350°F. Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Instructions. Preheat the oven to 350 degrees. Blend together the 1 ½ cups of butter and the 1 ⅔ cups of sugar until creamy. Add the remaining ingredients for brownies into the mixing bowl, and beat until smooth. Directions Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. Step 3: Step 3: Make the Main Mixture. For this next step we are making the main mixture for the brownies. To start off this mixture you need a new bowl, not the one you used for the flax egg mixture. The first ingredient is 1 cup of peanut butter but that can vary on how much of the peanut butter flavor you want in your brownies. Preheat oven and spray a 9x13 baking dish with cooking spray. Melt the baking chocolate and butter together. Combine flour, baking powder, and salt in a small bowl. In a large bowl mix together the sugar, and chocolate/butter mixture together, and espresso powder (if using) Stir in the eggs and vanilla. Stir in the flour mixture. Add eggs and vanilla and mix well. Add baking powder to the flour and slowly add it to the wet mixture. Stir until combined. Pour the batter into a silicone or non-stick brownie pan. Bake for 15 minutes or until a toothpick inserted near the center comes out mostly clean. Let cool before cutting into squares. Learn how to make homemade brownies from scratch with basic pantry ingredients and simple steps. These brownies are fudgy, moist, and rich with crispy edges and crackly tops. Follow the tips from Michelle Lopez's new book Weeknight Baking for perfect results. Instructions. Preheat oven to 350F degrees and grease an 8 inch pan. In a small saucepan, add the butter over medium low heat and cook until the butter comes to a slight simmer, about 5 minutes. In a large bowl, stir the melted butter, sugar, eggs, and vanilla extract. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 13 inch baking pan with baking or parchment paper. In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Preheat oven to 375 degrees F and grease a 9×13 inch pan with non-stick cooking spray. In a large bowl, cream together the sugar and butter. Beat in the sour cream and eggs, bananas and vanilla extract. Add the flour, baking soda, salt, and mix just until moistened. Stir in walnuts, if using. Iv8gwRW.