CHEWIEST BROWNIES
Rich chocolate chewy brownies, not cakey at all!
Provided by Krissyp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
- Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
- Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.3 g, Cholesterol 25.7 mg, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 58.2 mg, Sugar 18.4 g
CHOCOLATE MINT BROWNIES AKA GREENIES
Perfectly minty and gooey vegan gluten free chocolate mint brownies aka greenies that use no refined sugar or artificial food colouring. Candida diet friendly. Tutorial video!
Provided by Nele Liivlaid
Time 30m
Number Of Ingredients 14
Steps:
- First, cut the summer squash into cubes and steam until soft (about 5-6 minutes).
- Next, in a big bowl, mix together all the dry ingredients (except the chocolate chips).
- Then, in a blender or beaker process the wet ingredients (except stevia and peppermint oil) until smooth.
- Mix 1 drop (2 would already be TOO MUCH!) of peppermint essential oil with about 8 drops of liquid stevia and mix it into the wet ingredients. Read below why it's extremely important to follow this step.
- Pour the wet mixture into the bowl of dry ingredients and mix until well incorporated or use food processor.
- Finally, mix in the chocolate chips, transfer the batter into a cake mould lined with parchment paper and bake at 175°C (350°F) for 20-22 minutes.
Nutrition Facts : ServingSize 1/9 of recipe (with almond protein powder), Calories 109 kcal, Fat 3.08g, Carbohydrate 18.2g, Fiber 3.81g, Protein 4.9g
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
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
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
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.
GLAZED BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
- In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
- Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.
THE BEST BROWNIES
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
Provided by Juenessa
Categories Bar Cookie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the oil/sugar mixture.
- Pour into greased 9 x 9 square pan.
- Bake for 20 minutes or until sides just starts to pull away from the pan.
- Cool completely before cutting.
- Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
FUDGY BROWNIES I
A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.
Provided by Trish
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 23.5 g, Cholesterol 15.5 mg, Fat 7 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 57 mg, Sugar 16.8 g
BEST FUDGY BROWNIES
I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK AND EASY BROWNIES
Takes about 45 minutes to make.
Provided by C. Nelson
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
- Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
Nutrition Facts : Calories 229 calories, Carbohydrate 28.8 g, Cholesterol 61.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.5 g, Sodium 150.4 mg, Sugar 20.2 g
HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
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
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
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