BROWNIES FROM SCRATCH
These scratch-made brownies are simple and delicious.
Provided by CBerrier86
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan.
- Melt butter and chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove top of double boiler and stir sugar, flour, eggs, salt, and vanilla extract into chocolate mixture until batter is smooth. Fold walnuts into batter; spread into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cut brownies while warm.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 16.6 g, Cholesterol 30.9 mg, Fat 10.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 102.9 mg, Sugar 12.8 g
NEW CLASSIC BROWNIES
For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich's innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 40m
Yield 16 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
- Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
- Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 47 milligrams, Sugar 16 grams, TransFat 0 grams
CLASSIC BROWNIES
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
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
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
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.
CLASSIC SHRIMP SCAMPI
America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.
CLASSIC BROWNIES
Steps:
- Preheat oven to 325 degrees. Melt chocolate and butter together in microwave on high for 1 to 2 minutes, or on stove top in heavy saucepan on very low heat. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased 9x13-inch glass baking dish. Bake 30 minutes. Do not overbake. Cool in pan. Cut into squares.
CLASSIC BROWNIES
Make and share this Classic Brownies recipe from Food.com.
Provided by CookingONTheSide
Categories Bar Cookie
Time 53m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Line an 8-inch square baking pan with foil; butter the foil.
- Microwave the butter and chocolate in a medium bowl, stirring every 10 seconds, until melted and blended.
- Cool slightly; then, with a whisk, stir in sugar (mixture will become grainy). Whisk in eggs, one at a time. Whisk in vanilla.
- Gently stir in espresso, salt and flour just until blended. With a rubber spatula, fold in walnuts. Scrape batter into prepared pan; smooth top.
- Bake 30-35 minutes until top is dull and a wooden pick inserted in center comes out with moist, chocolate-streaked crumbs attached. Cool in pan on wire rack.
- Invert on rack, peel off foil and invert onto a cutting board. Cut into 16 squares.
Nutrition Facts : Calories 153.5, Fat 10.9, SaturatedFat 4.1, Cholesterol 36, Sodium 46.7, Carbohydrate 13.5, Fiber 1.2, Sugar 9.7, Protein 2.7
CLASSIC BROWNIES
Soft, fudgy, and crackle-topped, these brownies are a true classic. Dorie adds espresso powder and walnuts, but you could stir in anything from rum-flamed raisins to snipped apricots to candied pecans. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved
Provided by Dorie Greenspan
Categories dessert
Time 45m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
- With a spatula, stir the sugar into the chocolate mixture and combine. (Don't be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you're using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
- Scrape the batter into the pan and smooth the top with the spatula. Bake for 30-33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
- When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.
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