Comatose Brownies Recipes

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COCOA BROWNIES



Cocoa Brownies image

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

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

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

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

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!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

COMATOSE BROWNIES



Comatose Brownies image

These brownies are fudgey, gooey, chewy and so dark they're almost unholy... Just one bite of this extremely dark brownie is all it takes to send you into a chocolate coma. Lightweights, beware! Enjoy with a tall glass of milk. Recommended pan size is 9x13. Recipe has been modified to include milk so the batter is no longer a thick dough in the end, but a more squidgy batter. The ending brownie will be fudgey all the same. Enjoy!

Provided by ToxicTeacaakes

Categories     Dessert

Time 1h

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 20

1/2 cup unsalted butter
5 tablespoons unsalted butter
2 cups granulated sugar
2 cups cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons good vanilla extract
1 teaspoon extract (choose your favorite!)
2 tablespoons strong coffee
3 eggs
1 cup unbleached all-purpose flour
1/4 cup milk
1 tablespoon milk
2 cups semisweet chocolate, chopped coarsely (or use semi-sweet chocolate chips)
2 cups bittersweet chocolate, chopped coarsely (or use bittersweet chocolate chips)
4 ounces unsweetened 100% chocolate (optional)
1 cup chopped walnuts (optional)
1 cup raisins (optional)
2 cups shredded coconut (reserve 1/2 cup) (optional)
cooking spray (to grease pan)

Steps:

  • Preheat your oven to 325°F.
  • In a saucepan, melt the butter over low heat.
  • Add the sugar and stir, keeping the heat on. The mixture should have tiny bubbles and not be at a violent boil. We're not making candy, here.
  • when the butter mixture appears shiny, remove from heat and add cocoa powder, baking powder and salt. (NOTE: You can use salted butter if you have it, just leave out the salt. Your brownies will be fine!) Beat *very* well.
  • Add the vanilla and espresso and stir more gently. Make sure the batter has cooled enough before adding your eggs. If you wish you can temper your eggs while the batter is hot, but you really should let it cool down. . .
  • Add the eggs all at once (or one at a time and beating well after each addition, Your preference) and beat well.
  • Add the flour and gently stir together, then add the milk and gently stir until well combined. Your batter may look very thin and/or sticky. This is normal.
  • The batter should be cool by now, enough to add your chocolate. Oh, the chocolate! NOTE: The more things you add, the drier the batter will be. The 1/4 cup milk is your safeguard against that. Add both the semi-sweet and bittersweet chocolates.
  • Add the unsweetened chocolate and stir well. You'll need a strong arm to do this, but it'll be well worth it!
  • Want to take it even further? Add the nuts, coconuts and raisins. If you added unsweetened chocolate the raisins will counteract nicely against it, and the coconut will add texture. Save 1/2 cup coconut to top the brownies with.
  • Liberally grease a 9x13 baking pan with baking cooking spray -- and I do mean LIBERALLY.
  • Pour (Or rather at this point -- spoon) the dark batter into the greased baking dish, being careful to get every bit of the powerful weapon you just created. Pat the batter so it's even. TIP: Use a silicone spatula for minimal sticking of the batter. Pat down so it's even, then top with remaining coconut.
  • Caution: The batter (especially after all the additions) will be VERY HEAVY!
  • Bake at 325 F for 35-40 minutes, or until a toothpick inserted into the center comes out "somewhat clean". NOTE: After all the additions, cooking time may take up to ONE HOUR.
  • Cool completely before cutting. (Why: Fresh out of the oven, they won't cut properly and they will fall apart on you. After additions, the chocolate will all ooze everywhere. They MUST be completely cooled!).
  • Brace yourself for the chocolate coma and enjoy.

Nutrition Facts : Calories 222.6, Fat 13.7, SaturatedFat 8.4, Cholesterol 40.2, Sodium 120.2, Carbohydrate 28.4, Fiber 4.3, Sugar 17, Protein 4.3

(PRIVATE) LEAN COMATOSE BROWNIES



(PRIVATE) Lean Comatose Brownies image

A leaner version of comatose brownies. This one is vegan friendly and will have the added flavor of bananas. Just one bite of this extremely dark brownie is all it takes to send you into a chocolate coma. Lightweights, beware! Enjoy with a tall glass of milk.

Provided by ToxicTeacaakes

Categories     Dessert

Time 40m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 11

3/4 cup nucoa brand margarine (Or any brand that is vegan)
2 cups granulated sugar
2 cups cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon good vanilla extract
1 1/2 bananas, pureed
1 cup unbleached all-purpose flour
1 cup unsweetened chocolate, chopped coarsely
1 cup semi-sweet chocolate chips (non-dairy semi-sweet chocolate can be used also) (optional)
cooking spray (to grease pan)

Steps:

  • Preheat your oven to 325 F and generously grease a 9x13 baking dish with cooking spray.
  • In a saucepan, melt the margarine over low heat.
  • Add the sugar and stir, keeping the heat on. Don't let the mixture bubble! It should be shiny, however.
  • Remove from heat and add cocoa powder, baking powder and salt. (NOTE: If the margarine is salted, leave out the teaspoon of salt or your brownies will be far too salty!) Beat *very* well.
  • Add the vanilla and stir more gently, then add the pureed bananas.
  • Add the flour and gently stir together.
  • Once the batter has cooled down a bit, add the unsweetened chocolate. CAUTION: the more coarsely the unsweetened chocolate is chopped, the sharper the brownies will be. If you like almost sinfully dark brownies, then be daring --.
  • Add the chocolate chips if you want. This will also tone down the sharpness (but not by much!).
  • Pour the dark batter into the greased baking dish, being careful to get every bit of the batter.
  • Bake at 325 F for 35-40 minutes, or until a toothpick inserted into the center comes out "somewhat clean".
  • Cool completely before cutting.
  • Brace yourself for the chocolate coma and enjoy.

Nutrition Facts : Calories 186.2, Fat 9.6, SaturatedFat 3.5, Sodium 174.2, Carbohydrate 28.3, Fiber 3.6, Sugar 17.8, Protein 2.8

GALACTIC BROWNIES RECIPE BY TASTY



Galactic Brownies Recipe by Tasty image

A gooey, chewy upgrade on a childhood classic, these thick, fudgy brownie with creamy icing and crunchy rainbow chips will bring you back in time!

Provided by Aleya Zenieris

Categories     Bakery Goods

Time 4h40m

Yield 12 brownies

Number Of Ingredients 16

nonstick cooking spray, for greasing
1 ½ sticks unsalted butter
3 oz dark chocolate, chopped
1 ¼ cups granulated sugar
2 tablespoons light brown sugar
1 ½ teaspoons kosher salt
3 large eggs
2 teaspoons vanilla extract
¾ cup dutch processed cocoa powder
½ cup all purpose flour
1 teaspoon instant espresso powder, optional
2 oz dark chocolate, chopped
5 oz milk chocolate, chopped
½ cup heavy cream
1 tablespoon unsalted butter
¼ cup rainbow chips

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch rimmed baking sheet or pan with nonstick spray. Line with parchment paper, leaving overhang on all sides. Grease the parchment with more nonstick spray.
  • In a medium saucepan over medium heat, melt the butter and bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
  • In a large bowl, combine the granulated and brown sugars, salt, and the butter-chocolate mixture. Mix with an electric mixer on medium speed until thick and creamy, about 3 minutes. Add the eggs and continue mixing until smooth, about 3 minutes more. Add the vanilla and mix just to combine.
  • Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
  • Pour the batter into the prepared pan, using an offset spatula to spread evenly.
  • Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
  • While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
  • Add the heavy cream and butter to a small saucepan over medium heat. Once the butter is melted completely, pour the mixture over the chocolate and let sit for 1 minute. Stir together until smooth and creamy.
  • While the brownies are still hot, pour the frosting over the top. Use an offset spatula to spread evenly, covering the brownies completely. Sprinkle the rainbow chips evenly across the frosting.
  • Let the brownies cool at room temperature for 2 hours to set the frosting and the brownie crumb. Transfer the brownies to the refrigerator for at least 2 hours to chill completely for the ultimate fudgy texture.
  • Cut the chilled brownies into 12 pieces.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 24 grams

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