Easy One Bowl Cocoa Brownies Recipes
EASY ONE BOWL COCOA BROWNIES
Easy One Bowl Cocoa Brownies with a crinkly top and a soft, cakey centre.
Provided by Jessica Holmes
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add the melted butter, sugars and vanilla and whisk together. Add the eggs, one at a time, whisking well after each one.
- Add cocoa powder, flour and salt. Whisk well until you have a thick and creamy chocolate brownie batter. Stir through chocolate chips, if using.
- Pour the brownie batter into the prepared tin and place in the oven. Bake brownies for approximately 25-30 minutes or until they no longer wobble in the middle. Transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 brownie, Calories 280 calories, Sugar 27.7 g, Sodium 76.8 mg, Fat 15.4 g, SaturatedFat 9.1 g, TransFat 0 g, Carbohydrate 34.6 g, Fiber 1.6 g, Protein 3.9 g, Cholesterol 92.5 mg
ONE BOWL COCOA BROWNIES
Customize these low-impact brownies with different combinations of your family's favorite toppings--and make everyone happy.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.
- Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
- Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.
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- Preheat oven to 350°F. Spray a 9x13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate on top of the brownies.
- Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. Store in an airtight container at room temperature for up to 4 days.
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- Place a rack in the lower third of your oven and preheat the oven to 325 degrees F. Line the bottom and sides of an 8x8-inch baking pan with parchment paper and set aside.
- Combine the butter, sugar, cocoa powder, and salt in a medium heat proof bowl set over a pan of simmering water. Stir periodically until the mixture is smooth, the butter is melted, and it feels quite hot (but not burning) to the touch. Remove the bowl from the saucepan and set aside until it is just warm. The mixture will appear gritty.
- Stir in the espresso powder and vanilla. Then, stir in the eggs, one at a time, fully incorporating after each. Continue stirring until the batter looks shiny, then add the flour and stir just until combined. With a wooden spoon or rubber spatula, stir the batter for 40 rotations (strokes). Stir in chocolate chips or any other desired mix-ins.
- Transfer the batter to the prepared pan, smooth it into an even layer, then bake until a toothpick inserted in the center comes out mostly clean with just a few crumbs clinging to it (25 to 35 minutes). Let brownies cool completely on a wire rack. Using the parchment paper “handles”, gently lift the brownies onto a cutting board. Slice into squares and enjoy.
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