OLIVE OIL BROWNIES WITH SEA SALT
Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 40m
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- In a medium bowl, whisk together flour, salt and baking powder.
- In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
- Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 111 milligrams, Sugar 18 grams, TransFat 0 grams
BUTTERSCOTCH BLONDIES
These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top. They're delicious as is, but feel free to add some mix-ins (see note), if that's more your style. You'll want to keep the amount of extra ingredients, like nuts, chocolate and dried fruits, to 2 cups total, since blondies with a lot of mix-ins may take a few minutes longer to bake. For an especially delicious combination, try a mix of 1 cup chopped bittersweet chocolate or chips, 1/2 cup toasted walnuts and 1/2 cup chopped pitted dates.
Provided by Yossy Arefi
Categories cakes, quick breads, dessert
Time 40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees and butter and line a 9-by-9-inch baking dish with parchment paper.
- Melt the butter in a saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer the butter and all the brown bits from the pan to a large heat-safe bowl to cool slightly.
- When the butter is cool (but still melted), add sugar, vanilla extract and salt. Whisk until smooth. Add the eggs and mix until well combined.
- Fold in the flour and baking powder along with any mix-ins until well combined and no streaks of flour remain in the batter.
- Pour batter into prepared pan, smooth the top, and sprinkle with flaky salt, if desired. Bake the blondies until set and slightly puffy, 20 to 27 minutes. For gooey blondies, err on the short side of the baking time. Cool before slicing.
BUTTERSCOTCH BROWNIES- MELISSA CLARK
Categories Nut
Number Of Ingredients 8
Steps:
- Preheat oven to 350 and grease a 9x9 or 9x13 pan.
- In a small saucepan melt and then brown the butter.
- Pour butter immediately into a large mixing bowl and add brown sugar. Whisk until smooth.
- Let mixture cool until it will not curdle the eggs.
- Whisk eggs and vanilla into the mixture until smooth and glossy.
- Add dry ingredients in order, whisking between additions.
- Fold in nut or chocolate chips if using.
- Pour batter into pan. Sprinkle with flaky sea salt (optional) and bake until top is firm ~25-35 min. for 9x9 pan and ~20-30 min. for 9x13 pan.
- Let cool in pan and then cut into small bars.
BUTTERSCOTCH BROWNIE MIX
Most people have butter, eggs and vanilla on hand, and those ingredients are all you'll need to turn this mix into a panful of butterscotch brownies. -Macey Allen, Green Forest, AR
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, mix flour, baking powder and salt. In a 1-qt. glass jar, layer flour mixture, pecans, brown sugar and butterscotch chips in the order listed. Cover and store in a cool, dry place up to 3 months. Yield: 1 batch (about 4 cups mix)., To prepare brownies: Preheat oven to 350°. In a large saucepan, heat butter over medium heat until just melted. Remove from heat. Whisk in eggs and vanilla until blended. Gradually add brownie mix, mixing well. Spread into a greased 13x9-in. baking pan., Bake 20-25 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
Nutrition Facts : Calories 198 calories, Fat 10g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 154mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
BLACK AND WHITE BROWNIES
Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning golden and toasty-flavored. For the deepest flavor, be sure to use a good brand of white chocolate, one with cocoa butter as a main ingredient. The brownies will keep for up to 4 days stored in an airtight container at room temperature, and up to a week when stored in the fridge.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 30m
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees, and lightly grease an 8-inch square baking pan.
- Melt unsweetened chocolate and butter in a small saucepan over low heat, stirring frequently until smooth.
- Using a rubber spatula, scrape chocolate mixture into large bowl. Whisk in oil and sugar, and let cool for about 5 minutes.
- As the chocolate mixture cools, whisk together flour, cocoa powder and salt in a medium bowl.
- Whisk eggs into cooled chocolate mixture until well combined, then whisk in vanilla. Using a rubber spatula, fold in flour mixture. Fold in most of the chocolate chunks, reserving the larger chunks to place on top.
- Scrape batter into prepared pan and smooth it into an even layer. Scatter the reserved chocolate chunks on top. Sprinkle lightly with flaky sea salt, and bake until the top is set and firm to touch, 17 to 23 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.
BITTERSWEET BROWNIE SHORTBREAD
These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they're done.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 32 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
- Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
- As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
- In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
- Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
BUTTERSCOTCH BROWNIES
These are very moist brownies, I made them for a gift for Christmas, and they were a hit!!! I got this out of the Betty Crocker Big Red Cookbook.
Provided by crazycookinmama
Categories Bar Cookie
Time 40m
Yield 16 Brownies
Number Of Ingredients 9
Steps:
- Heat oven to 350³F.
- Grease bottom and sides of square pan, 8x8x2 inches, with shortening.
- Melt butter in 1 1/2 quart saucepan over low heat; remove from heat.
- Stir in brown sugar, vanilla, milk and egg.
- Stir in remaining ingredients.
- Spread in pan.
- Bake about 25 minutes or until golden brown.
- Cool 5 minutes in pan on wire rack.
- For brownies, cut into 4 rows by 4 rows while warm.
Nutrition Facts : Calories 138.1, Fat 5.5, SaturatedFat 2.3, Cholesterol 19.5, Sodium 158.7, Carbohydrate 20.8, Fiber 0.6, Sugar 13.6, Protein 2
BUTTERSCOTCH BROWNIES
A chewy butterscotch twist on brownies.
Provided by Stephanie Wiebe Meismer
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch baking pan.
- Stir brown sugar into melted butter until dissolved. Cool slightly and beat in egg and vanilla extract.
- Sift flour in a separate bowl; resift flour with baking powder and salt. Stir flour mixture into the butter mixture; add nuts. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 20 minutes. Do not overbake! Cut into bars.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 16.8 g, Cholesterol 25.7 mg, Fat 7.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 217.5 mg, Sugar 11.9 g
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