Chocolate Brownies Unicorn Brownies Recipe By Tasty

CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven and preheat to 350°F (180°C).
• Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
• OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
• OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
• Stir in the chocolate chunks.
• In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
• Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
• Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
• Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
• Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
• Serve with a scoop of ice cream and a drizzle of caramel.
• Enjoy!

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!

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!

CHOCOLATE BROWNIES: UNICORN BROWNIES RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven and preheat to 350°F (180°C).
• Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
• OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
• OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
• Stir in the chocolate chunks.
• Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
• Pour the peanut butter over the top and swirl into the batter with a knife or skewer.
• Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
• Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
• Serve with a scoop of vanilla ice cream and a pinch of sprinkles.
• Enjoy!

CHEWY CHOCOLATE BROWNIES

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool slightly. Meanwhile, in a large bowl, beat the brown sugar, applesauce, egg, egg white, oil, corn syrup and vanilla. Beat in chocolate until blended. Combine the flour, cocoa, baking soda and salt; beat into brown sugar mixture just until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

RAINBOW UNICORN BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-9-inch cake pan with nonstick cooking spray. Line it with parchment, spray it again and set aside.
• In a large microwave-safe bowl, melt the butter and chopped white chocolate over a double boiler or in the microwave in 15-second increments (stirring with a rubber spatula between every increment).
• Stir in the sugar, vanilla extract and salt until well combined. Beat the eggs in a small bowl and add about 1/2 cup of the sugar mixture to temper. Add the egg mixture into the sugar mixture and stir well. Gradually add the flour to the batter, stirring until completely combined.
• Separate the batter into 3, 4 or 5 bowls, depending on how many colors you want to make. Stir a few drops of food color into each bowl until the batter is the color you want.
• Using a rubber spatula, transfer each batter color to its own piping bag. Cut the tip off of each bag and then pipe the colors into the prepared baking pan. You can pipe in straight lines, squiggles, whatever you want; just remember that you are going to cut the brownies, so make sure every brownie gets all the colors!
• Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes, then let the brownies cool in the pan. When cool, cut them into squares and separate them on a cutting board.
• In a large microwave-safe bowl, melt the chocolate chips over a double boiler or in the microwave in 15-second increments (stirring with a rubber spatula between every increment). Drizzle the melted chocolate over the brownies, then top with the edible glitter.
• Allow to set at least 10 minutes until the chocolate hardens and the magic works.

CHOCOLATE BROWNIES

Steps:

• Line a 25cm square slice tin with baking paper.
• Pre-heat oven to 180 C.
• Place chocolate and butter in a double boiler until just melted.
• Take saucepan off the stove and stir in vanilla, sugar, beaten eggs, flour & nuts. Stir until mixture just comes together. Pour into tin and level off.
• Bake 25-30 minutes until mixture is set but not dry.
• DON'T OVERCOOK! The top should be soft to touch - it will crisp up as it cools.
• Cut when cool.

VERY CHOCOLATE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture. Stir in walnuts. , Line a 13x9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. , For topping, melt chocolate chips and butter with water in a microwave; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.

CHOCOLATE CRUNCH BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.

ULTIMATE FUDGY BROWNIES

Steps:

• Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.

CHOCOLATE BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 315 •F.
• Combine the dry ingredients of flour, cocoa, baking powder and salt in a bowl.
• In another bowl, combine the oil, sugar, and vanilla essence together. Once combined, break and lightly beat the eggs in a separate bowl and add beaten eggs to the wet ingredients. Combine well.
• Fold the dry ingredients into the wet ingredients to combine together.
• Line a square baking sheet with baking paper and pour the brownie mix into the pan.
• Bake for 15-18 minutes, or until a toothpick comes out clean.
• Remove from the oven, allow to cool, cut into squares and dust with icing sugar.
• Serve.

CHOCOLATE GOOEY BROWNIES RECIPE BY TASTY

Steps:

• Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch metal baking pan with aluminum foil.
• Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes. (Alternatively, melt the chocolate and butter in the microwave, stirring every 30 seconds, A lot easier and quicker!!)
• Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl and stir with a rubber spatula until just evenly incorporated.
• Add the chocolate mixture and stir until evenly combined.
• Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain). (Add in the walnuts nuts either before you put it in the pan or after whether you want them on top or mixed in)
• Pour the batter into the prepared pan, push it to the edges in an even layer, and smooth the top.
• Bake until a cake tester or skewer inserted into the center comes out clean, about 25 minutes.
• Remove to a wire rack and let the brownies cool for at least 20 minutes.
• Serve.