Classic Brownies Recipe Recipe For Shrimp

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BEST BROWNIES



Best Brownies image

These brownies always turn out!

Provided by Angie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 13

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g

CLASSIC BROWNIES



Classic Brownies image

This is a recipe from Cook's Illustrated. These are the "perfect" brownies according to America's Test Kitchen. I haven't tried this recipe yet, so I am guessing on the cook and prep times.

Provided by The Giggle Box

Categories     Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons unsalted butter, cut into 6 pieces
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup toasted pecans (optional) or 1 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 325°.
  • Cut 18" length foil and fold lenghtwise to 8" width.
  • Fit foil into 13x9" baking dish.
  • Make sure it is in the corners and sides of the baking dish.
  • Make sure that the foil hangs over the side.
  • Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
  • Make sure the foil hangs over the side.
  • Spray foil with cooking spray.
  • In a medium bowl, combine flour, salt, and baking powder; set aside.
  • Melt chocolate and butter in double broiler, stirring until smooth.
  • When chocolate is smooth, remove from heat and gradually whisk in sugar.
  • Add eggs one at a time, whisking after each egg.
  • Add in vanilla.
  • Add 1/3 flour mixture, fold in with rubber spatula.
  • Repeat until all flour is used and mix is smooth.
  • Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
  • Smooth the surface for even baking.
  • If using nuts, sprinkle them on top.
  • Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
  • Cool in pan on wire rack for 2 hours.
  • Remove brownies from pan by lifting foil over-hang.
  • Cut brownies into 2" squares.
  • Brownies can can be stored in an airtight container up to 3 days.

CLASSIC BROWNIES



Classic Brownies image

Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 7

2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
  • Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
  • Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

HELEN "BROWNIE" SCHRUMPF'S BROWNIES



Helen

This recipe has the exact same proportions and ingredients as the recipe used by the woman who supposedly "invented" brownies. According to legend, she left the leavening out of her chocolate cake one day, and the cake did not rise, she tried the cake anyway, and thus were brownies born. The best part about this recipe is that you simply use one pot to mix the whole thing, only one dish (aside from your baking dish) gets dirtied.

Provided by quotPink Eyedquot J

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

8 tablespoons butter
1 cup cocoa powder or 4 ounces bittersweet chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup chopped walnuts or 3/4 cup pecans (optional)
1 cup flour

Steps:

  • In a 1 quart or larger saucepan, over low heat, melt the butter.
  • If you are using chocolate, melt the chocolate with the butter.
  • If you are using cocoa powder, stir it into the melted butter with a wooden spoon.
  • Add the sugar and stir.
  • Using the same wooden spoon, add the eggs, one at a time, stirring until incorporated before adding the next.
  • Stir in the remaining ingredients until a smooth batter forms.
  • Put batter into a 13X9 pan (I use a nonstick metal pan) and bake at 350 Fahrenheit for 30 to 35 mins, or until a toothpick in the center comes out clean.
  • Let cool before cutting.

Nutrition Facts : Calories 325.5, Fat 15.2, SaturatedFat 6.4, Cholesterol 90.8, Sodium 176.7, Carbohydrate 46.4, Fiber 3.1, Sugar 33.9, Protein 5.8

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY



How To Make The Best Brownies Recipe by Tasty image

Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt

Provided by Vaughn Vreeland

Categories     Desserts

Yield 24 brownies

Number Of Ingredients 11

2 ½ sticks unsalted butter, plus more, softened, for greasing
8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
¾ cup unsweetened dutch process cocoa powder, divided
1 tablespoon espresso powder
2 cups granulated sugar
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour
flaky sea salt, for sprinkling

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!

Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams

EASIEST BROWNIES EVER



Easiest Brownies Ever image

Minimal ingredients and procedures in this recipe won me over but only secondarily to the super chocolate taste and chewy texture.

Provided by PIZZA2471

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup butter, softened
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 pinch salt
1 cup unsweetened cocoa powder
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11 inch baking dish.
  • In a large bowl, mix the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, salt and cocoa powder just until moistened. Stir in the walnuts, if using. Spread the batter evenly into the prepared pan.
  • Bake for 20 minutes in the preheated oven, or until the top is dry and the edges begin to pull away from the sides of the pan. Cool before cutting into squares.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.1 g, Cholesterol 71.7 mg, Fat 23.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 129.4 mg, Sugar 24 g

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES



Classic Ghirardelli Chocolate Brownies image

Everyone loves brownies! This classic simple and delicious recipe is all you need to satisfy your family's brownie cravings.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 50m

Yield 16

Number Of Ingredients 10

4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
½ cup unsalted butter, cut into pieces
1 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
¾ cup all-purpose flour
2 tablespoons all-purpose flour
¼ teaspoon baking powder
⅜ teaspoon salt
½ cup Ghirardelli Semi-Sweet Chocolate Baking Chips

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
  • Chop the semi-sweet chocolate baking bar into 1-inch pieces.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
  • Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
  • In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
  • Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 26.6 g, Cholesterol 39.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 6 g, Sodium 75.7 mg, Sugar 19.5 g

BROWNIES V



Brownies V image

A delicious moist brownie that you can enhance with Grand Marnier or raspberry flavor!

Provided by Peggy Sue

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 1h

Yield 32

Number Of Ingredients 11

1 cup butter
8 (1 ounce) squares unsweetened baking chocolate
4 eggs
1 ½ cups packed brown sugar
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons orange zest
6 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
1 ½ cups all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  • In a medium saucepan over medium heat, melt butter. Stir in the unsweetened chocolate squares and stir until completely melted and smooth. Remove from heat and set aside to cool.
  • In a large bowl, beat eggs until light and fluffy, gradually adding brown sugar and white sugar. Continue to beat for about 3 minutes. Stir in the melted chocolate mixture, vanilla, orange zest and Grand Marnier. Slowly add flour, mixing on low speed, then fold in the chocolate chips and nuts by hand. Spread the batter evenly into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until sides are slightly dry and the top feels firm to the touch. Allow brownies to cool before cutting into squares. These can be stored covered at room temperature.

Nutrition Facts : Calories 250.9 calories, Carbohydrate 31.1 g, Cholesterol 38.5 mg, Fat 14.1 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 7.3 g, Sodium 55.1 mg, Sugar 23.6 g

CLASSIC SHRIMP COCKTAIL



Classic Shrimp Cocktail image

This cocktail sauce was in the first Betty Crocker cookbook in 1950, along with the shrimp in another chapter. Now they appear together and it just seems to be right!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 6

Number Of Ingredients 7

4 cups water
1 1/2 lb uncooked large shrimp in shells, thawed if frozen, peeled (tail shells left on) and deveined
1 cup ketchup
4 to 6 teaspoons prepared horseradish*
1 teaspoon Worcestershire sauce
2 or 3 drops red pepper sauce
Lemon slices

Steps:

  • In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
  • Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 9 g, TransFat 0 g

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