Billys Nantucket Brownies Recipes

CLASSIC GOOEY BROWNIES

Steps:

• For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
• Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
• Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
• For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
• Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

BAILEY'S BROWNIES

Steps:

• Heat oven to 350 degrees. Grease bottom only of a 12/9 inch pan.
• BROWNIES: In a large bowl combine brownie mix, 1/4 cup of Bailey's, oil and eggs. Beat 50 strokes with spoon. Spread into greased pan.
• Bake at 350 degrees for 28 to 30 minutes or until set. Do not over bake. Cool one hour or until completely cooled.
• FROSTING: In a small bowl beat 1/2 cup butter until light and fluffy. Beat in powdered sugar, vanilla, 2 tablespoons Bailey's, and milk, adding enough milk for desired spreading consistency. Spread over cooled brownies.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

BAILEY'S IRISH CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
• Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
• Spread the batter into the prepared jelly roll pan.
• Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
• Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
• Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

SARA'S BROWNIES

Steps:

• Mix ingredients and bake.

BILLY'S VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
• With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
• If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

IMPURELY PERFECT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter.
• Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal.
• Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl.
• Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.

BILLY'S NANTUCKET BROWNIES RECIPE

Steps:

• Mix ingredients. Bake at 325 degrees for 30 min You can add chocolate chips, craisins, or 1 Tablespoon of Kaluha