5 Ingredient Brownies Recipes

OUTRAGEOUSLY AMAZING ONE-BOWL 5-INGREDIENT BROWNIES

Steps:

• Preheat oven to 350 degrees (F).
• In a large, microwave safe bowl, melt the butter and chocolate in microwave for 30 seconds.
• Stir; return to microwave and heat for 30 seconds more, continue this process until chocolate is melted.
• Add sugar and beat well. Then add eggs, yolk, and finally flour, stir until just combined! Be sure not to over mix the batter or your final product will be cake like brownies, not chewy ones.
• Pour batter into a lightly greased 9x9" glass baking dish and bake for 25-30 minutes.
• Remove from oven; let cool for at least 30 minutes (or up to 2 hours), then cut into squares and serve!

5 INGREDIENT BROWNIES

Steps:

• Melt the butter and mix in with the cocoa powder.
• Add flour to that mixture.
• In a separate bowl, beat eggs with sugar.
• Combine the contents of the chocolaty bowl with the eggy bowl, mix and pour into greased 8x8 baking dish.
• Bake at 375 for 20 minutes - they'll look raw but will cool perfectly.

5-INGREDIENT HEALTHY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a small microwave-safe bowl, microwave the chocolate in 15 to 30-second intervals, stirring occasionally, until completely melted. Set aside.
• While the chocolate cools a bit, beat the eggs thoroughly with a whisk until foamy and pale.
• Pour in the honey and melted chocolate and whisk until fully combined.
• Sprinkle in the whole wheat flour and salt. Fold the batter together with a spatula just until the flour disappears.
• Pour the batter into a greased 8x8-inch (20x20 cm) baking tin and spread the top into an even layer.
• Bake for 15 minutes, until the batter has just begun to set.
• Let the brownies cool at least another 30 minutes before slicing and serving.
• Enjoy!

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.