BROWN SUGAR BROWNIES
For Chocolate Brown Sugar Brownies, stir 1 cup semisweet chocolate chips into the batter along with the nuts. Bake in lightly greased pan 13 x 9 x 2 inches for 30 minutes.
Provided by Rosina
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
- Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
- Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 17.7 g, Cholesterol 21.5 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 122 mg, Sugar 10.8 g
EVERYDAY BROWNIES
Provided by Nigella Lawson : Food Network
Time 37m
Yield 16 pieces
Number Of Ingredients 11
Steps:
- It's not as if I were short of a brownie recipe or two: I have over the years made them on easy autopilot; but I am no less grateful for this everyday, no-notice version. They are less extravagant - I use cocoa powder in place of the good-quality chocolate, and stud the mixture with a newstand's or convenience store's bar or two of milk chocolate - although to taste them, you would never, never guess. They ooze with such dark elegance and deep, deep chocolatiness.
- This is the recipe you turn to when a child or colleague informs you last thing that you're expected to bake something for a bake sale tomorrow. You can just smile serenely and head for the cupboard. If you're working from a more restrained array, so are clean out of light brown sugar, and there's no chance to nip to a convenience store for the chocolate, then just use 1 1/2 cups regular white sugar and up the butter to 1 1/2 and the cocoa to a heady 1 cup.
- A final note or, rather, nag: when I say cocoa powder, I do mean unsweetened cocoa; do not under any circumstance ever substitute drinking chocolate.
- Preheat the oven to 375 degrees F. Melt the butter over a gentle heat in a medium-sized saucepan.
- When it's melted, add the sugar, stirring with a wooden spoon (still over a low heat) to help it blend with the melted butter.
- Whisk together the cocoa powder, flour, baking soda and pinch of salt, and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage), remove from the heat.
- In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.
- Stir in the chopped chocolate and quickly pour and scrape into a foil-lined baking tin or disposable foil pan, spreading the mixture with a spatula, and cook in the preheated oven for about 20 to 25 minutes. It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy. This is desirable.
- Transfer the pan to a rack to cool a little before cutting into 16 pieces and dusting with confectioners' sugar. I love these gorgeously warm. But then again, I love them cold, too. Actually, when cold they are properly speaking more brownie-like: gooily tender within and moreishly chewy on top.
- Make Ahead Note: The brownies can be made up to 3 days ahead and stored in airtight container. Will keep for total of 5 days.
- Freeze Note: The brownies can be frozen for up to 3 months in airtight container, layered with baking parchment. Thaw overnight in cool place.
COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams
COCOA BROWNIES
Make and share this Cocoa Brownies recipe from Food.com.
Provided by CCLady
Categories Bar Cookie
Time 35m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Heat over to 350º.
- Grease 9" square pan.
- Stir butter, sugar and vanilla in large bowl.
- Add eggs; beat well with spoon.
- Combine flour, cocoa, baking powder and salt.
- Add gradually to butter mixture, beating until well blended.
- Stir in nuts if desired.
- Spread into pan.
- Bake 20-25 minutes or until brownies begin to pull away from the sides of the pan.
- Cool.
- Frost if desired.
SUPER FUDGY, CHEWY COCOA BROWNIES
I will be the first to admit that I am a complete brownie snob. I believe a brownie should be extremely fudgy without being under baked. I believe a brownie should be chewy; not caramel chewy, but chewy enough that the outer crust of the glorious concoction sticks a bit to my teeth as I chew it. I believe a good brownie should have slightly tougher, more chewy edges. They should NOT, however, resemble hard, stale bread that crunch and crumble as I bit into them. I'm not sure what it is that I find distasteful about the melted chocolate method that is involved in most of the chewy, fudgy brownie recipes. It just somehow feels to me they are not completely made from scratch; like I am cheating somewhere along the line. Adding chocolate chips to create a chunky effect is completely different than using them as part of the base. If you happen to feel the same way as I do, you may want to try this recipe!
Provided by Sweets n Supper
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a 7"x11" pan and line with parchment paper. A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced.
- In a large bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla.
- Add cocoa, flour, salt, and espresso powder and mix until well blended.
- Stir in chocolate chips (optional).
- Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 5.3, Cholesterol 66.8, Sodium 135.4, Carbohydrate 34.2, Fiber 0.8, Sugar 26.8, Protein 3
BROWN SUGAR BROWNIES (BLONDIES)
Blondies are rich, chewy brown sugar brownies with no cocoa powder. Easy blonde brownies with lots of brown sugar taste like vanilla butterscotch heaven!
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- To your stand mixer add butter on medium high speed until creamy.
- Add in brown sugar, until light and fluffy, about 1 minute.
- Add in eggs and vanilla until well blended.
- Sift together flour, baking powder and salt.
- Turn on stand mixer on lowest speed setting and add in flour mixture.
- Stop mixing as soon as flour is combined.
- Press mixture into baking dish and bake for 30-35 minutes or until the top is just golden brown and the middle is set.
Nutrition Facts : Calories 292 kcal, Carbohydrate 43 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 91 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
COCOA BROWNIES
Classic cocoa brownies with less sugar and calories using Stevia In The Raw.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees F. Grease an 8-inch baking pan and set aside.
- In a large bowl, beat together the melted butter and Sugar In The Raw and Stevia In The Raw. Add flour and baking powder and mix well to combine.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, cocoa powder and walnuts.
- Mix well and pour batter into prepared baking pan.
- Bake for 20 minutes.
- Cool for 10 minutes in the pan, then cut into 12 squares.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 17.3 g, Cholesterol 66.8 mg, Fat 15.8 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 6.1 g, Sodium 60 mg, Sugar 9.9 g
COCOA BROWNIES
Provided by Marian Burros
Categories weekday, dessert
Time 50m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spray an 8-by-8 or 9-by-9-inch square pan with nonstick cooking spray.
- Thoroughly mix flour, sugar, cocoa, cornstarch, baking powder, baking soda and salt.
- In another bowl, whisk the egg white and milk and then stir in applesauce, corn syrup and vanilla. Stir in dry mixture until blended.
- Pour batter into prepared pan and bake 35 to 40 minutes, or until knife inserted in center comes out clean. Cool in pan and cut into squares.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 119 milligrams, Sugar 18 grams
COCOA CAKE BROWNIES
These fudgy brownies are delicious. People say that the moist treats have a texture somewhere between chewy and cake-like brownies. We like to break them into pieces and create a trifle with chocolate pudding, toffee chips and whipped topping.-Helen Turner, Upland, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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- Heat the oven to 300ºF. Coat an 8-inch square baking dish with non-stick spray and trim the width of a piece of parchment paper so that it fits just inside the baking dish with overhang on two sides. Place it inside the baking dish like a sling.
- In a stand mixer fitted with the whisk attachment, beat the eggs at medium speed until fluffy and light yellow, 2 to 3 minutes.
- In a small bowl, combine the granulated sugar, brown sugar, cocoa, flour, and salt. With the mixer on low speed, add this mixture to the beaten eggs. When the dry ingredients are fully incorporated, slowly add the melted butter and vanilla extract. Bring the mixture together on low speed.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes. Check for doneness with the tried-and-true toothpick method: A toothpick inserted into the center of the pan should come out clean. A probe thermometer inserted into the center should register 195ºF. Let the brownies cool in the pan for 3 minutes, then remove them from the pan using the parchment paper as a sling.
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