Nesquick Fudge Brownies

This recipe is the best brownie recipe U ever had. Hope you all enjoy this tasty recipe.

Fudgy brownies have a limited amount of flour—about 1/2 cup—and no leavening ingredients like baking powder. They'll usually call for you to melt the butter rather than cream it with the sugar, which will yield a denser, fudgier confection. You'll be using unsweetened chocolate as a general rule, so also expect to use a ton of sugar, a full cup or so.

Cakelike brownies contain more flour and a leavener to make them softer and lighter. They'll use less butter and require you to cream it with the sugar.

When you're baking brownies, it's really important your eggs be room temperature. The whites and yolks of eggs combine more easily during whisking when they're room temperature, meaning they'll disperse more evenly into the batter. Since the eggs trap air, this means your brownies will have a lighter texture and cook more evenly.

But who can ever remember to take the eggs out an hour before? If that happens, just let them sit in a bowl of warm water for 10 or 15 minutes.

Or maybe you like your brownies chewy. These will have an extra egg, a combination of chocolates and even a few tablespoons of cocoa powder to round out the flavor and texture for a satisfyingly chewy result.

Always choose a light-colored, shiny pan, which will conduct heat more evenly. Glass or dark-colored pans can cause the edges to overbake or burn.

But a shiny pan is only the start. Her pro tips are to make sure it's lined with greased baking parchment or aluminum foil and to leave an overhang on the sides to create handles. When your brownies have cooled, use the handles to lift out the uncut brownies, place a cutting board gently on top to flip it onto, and peel off the parchment. Then carefully invert it again so the shiny side is up before cutting for professional-looking results.

Bake your brownies in the center of the oven, and don't put them in until it's preheated. As for how long to cook it, it depends on what type you're cooking, but remember they'll keep cooking a little as they sit on the counter to cool, so pull it early if you're not sure.

Fudgy brownies are ready when the sides have shrunk slightly away from the edges of the pan and the center is slightly gooey (it will firm up while cooling). Cakelike brownies are done when a toothpick inserted into the center has only a few moist crumbs attached to it.If you've only got time for the boxed stuff, buy your favorite brand, and go for it. You can even mimic Abla's Naughty Brownies by tossing in some chunks of your favorite chocolate candy bar when you mix. Abla likes bits of peanut butter cups or chocolate-covered toffee.

**Recipe**

• 2 eggs
• 1 t. Vanilla extract
• 2/3 c. Butter (softened)
• 2 T. Water
• 1/4 t. Salt (butter already salted don't add salt)
• abt. 1 c. Sugar ( less if prefer less sweet)
• 1-1/3 c. Flour
• 1-1/2 c. Nesquick powder
• 1/2 t. Baking powder

1. Preheat oven 350 degrees.
2. In medium mixing bowl, mix together sugar, butter, water.
3. Add eggs, vanilla mix in also.
4. Mix your remaining ingredients with everything else.
5. Pour in 9 in.pie plate for thicker brownie or 9×13 in. baking dish for thinner brownies,
6. Bake at 350 degrees for abt. 20 min, or until toothpick comes out sticky with some batter not to jiggly but just enough to barely move. Bake longer for cake brownies.