BIG BATCH FUDGY BROWNIES
Steps:
- Heat oven to 350°F.
- Melt butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, 5-8 minutes or until smooth. Remove from heat; stir in sugar. Add sour cream, eggs and 2 teaspoons vanilla; mix well. Stir in flour and salt just until moistened.
- Spread batter into greased 15x10x1-inch baking pan. Bake 20-25 minutes or until brownie begins to pull away from sides of pan. (Do not overbake.) Cool completely.
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Spread over cooled brownies. Cut into bars.
Nutrition Facts : Calories 140 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 70 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Sugar grams, Protein 1 grams
BLONDE BROWNIES (BIG BATCH)
These are super easy, makes a crowd pleasin' batch of moist chewy bars. Recipe given to me by a lady in South Carolina.
Provided by Iron Bloomers
Categories Bar Cookie
Time 55m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Spray a jelly roll pan with no-stick spray (10x15).
- Preheat oven to 350°.
- Stir together dry ingredients (first 3); set aside.
- In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
- Add vanilla and blend well.
- Add flour mixture, chips and nuts; mix completely.
- Pour into prepared pan.
- Bake at 350° for 35-40 minutes. Test with toothpick.
- Careful not to over bake. Check at 35 minutes.
- Cool on wire rack.
- Cut into squares and when cool store airtight.
Nutrition Facts : Calories 274.9, Fat 16.5, SaturatedFat 3.6, Cholesterol 28.2, Sodium 124.6, Carbohydrate 31.1, Fiber 1.5, Sugar 21, Protein 3.6
THE BEST BROWNIES
Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.
Provided by Chef John
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
- Mix flour and salt together in a bowl; set aside.
- Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
- Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
- Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
- Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 9.9 g, Sodium 179.4 mg, Sugar 28 g
BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS
Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h5m
Yield Makes 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
- In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
- Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
- Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)
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4.9/5 (19)Category Dessert
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9×13 inch rectangular 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.
- In a separate bowl, add eggs, sugar and vanilla. Whisk together by hand for 30 seconds or so, just until creamy and combined (see photo below).
- Add flour, cocoa powder and salt to melted butter mixture, along with the egg mixture. Stir gently using a spatula until a thick, smooth brownie batter forms. Gently stir through chocolate chips and walnuts.
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From orwhateveryoudo.com
4.3/5 (20)Total Time 1 hrCategory DessertCalories 330 per serving
- Melt chocolate and butter in a double boiler, stirring frequently. Remove from heat when melted. Combine the sugar and vanilla in your mixer (or by hand), and then slowly pour in chocolate/butter and mix until well combined. Add eggs, one at a time, mixing well after each addition. Batter should be shiny and smooth.
- Combine flour, salt, and baking powder in a separate bowl. Add to the wet ingredients and mix just until combined. Don't over mix!
- Prep 3 - 9x13 pans by lining with parchment paper that over hangs the long sides, and then spraying well with cooking spray. Pour batter into pans and spread out evenly.
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From plowingthroughlife.com
Cuisine AmericanTotal Time 30 minsCategory DessertCalories 209 per serving
- Blend in dry ingredients. Pour mixture into a large, well greased 12x17 half sheet baking sheet. Bake at 350 degrees for 15-20 minutes until a toothpick inserted in the center comes out clean.
BIG BATCH BROWNIES | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (5)Total Time 50 minsServings 48Calories 288 per serving
- Preheat the oven to 350°F. Lightly grease a rimmed half sheet pan (about 13" x 18" outside dimensions).
- Crack the eggs into a large bowl; the bowl of your stand mixer works well here. Add the cocoa, salt, baking powder, espresso powder, and vanilla. Beat slowly until everything is barely combined, then beat at medium speed for about 1 minute, or until smooth.
- In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it.
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