THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, semi-sweet chocolate chips, granulated sugar, brown sugar, vanilla extract, salt, large eggs, all-purpose flour, dark cocoa powder, nonstick cooking spray
Provided by Claire Nolan
Categories Desserts
Time 1h3m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180˚C).
- Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
- Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
- Whisk in the eggs until fully combined.
- Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
- Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let cool completely before cutting.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
HEALTHY ONE BOWL PUMPKIN BROWNIES - PRECISE PORTIONS
The aforementioned results in a low FODMAP dessert which is entirely dairy and gluten free, and only 85 calories per brownie. Plus, you would know exactly what went into each and every mouthful you shove in. Recipe Source - https://www.preciseportions.com/healthy-one-bowl-pumpkin-brownies/
Provided by preciseportions485
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 F / 175C and line an 8″ square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder.
- Make a well in the center of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter.
- Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes.
- When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.
Nutrition Facts : Calories 58.8, Fat 1.2, SaturatedFat 0.5, Cholesterol 32.7, Sodium 22.3, Carbohydrate 12, Fiber 1, Sugar 10.1, Protein 1.7
ONE BOWL BROWNIES (WITH VARIATIONS)
Make and share this One Bowl Brownies (With Variations) recipe from Food.com.
Provided by Nikki Kate
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- For Cake Like Brownies: Prepare as directed, stirring in 1/2 cup milk with the eggs and vanilla and increasing the flour to 1 1/2 cups.
- Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
- Stir in sugar. Add eggs and vanilla; mix well. Add flour and pecans or walnuts; stir until well blended. Spread into greased lined 13*9-inch baking pan.
- Bake at 350 degrees F. for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Lift out of pan onto cutting board. Cut into 24 squares. Drizzle each equare with melted Semi-sweet chocolate, if desired. Let stand until set.
- Caramel Brownies: Prepare and bake brownies as directed. Microwave 1 pkg. (14 oz) caramels and 2 Tablespoons milk in microwavable bowl on HIGH 1 1/2 minutes. Stir until caramels are completely melted. Grently spread over brownies in pan. Sprinkle with 1 1/2 cup semi-sweet chocolate chunks. Cool completely before cutting into squares.
- Chocolate Bliss Brownies: Prepare batter as directed, adding 1 pkg. (12 oz) semi-sweet chocolate chunks with the nuts. Spread into prepared pan and bake as directed.
- Cream Cheese Brownies: Prepare batter as directed, using 4 eggs; spread into prepared pan. Beat 1 pkg (8 oz) softened cream cheese, 1/3 cup sugar, 1 egg and 2 Tablespoons flour until well blended; drop by spoonfuls evenly over brownie batter. Swirl with knife several times to marbleize. Bake as directed, increasing baking time to 40 minutes.
- Peanut Butter Swirl Brownies: Prepare batter as directed, reserving 1 Tablespoon of the butter and 2 Tablespoons of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan. Swirl with knife several times to marbleize. Bake as directed.
Nutrition Facts : Calories 144, Fat 6.4, SaturatedFat 3.9, Cholesterol 41.7, Sodium 49.7, Carbohydrate 20.7, Fiber 0.1, Sugar 16.7, Protein 1.4
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- Preheat the oven to 350F/175C and line an 8" square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder.
- Make a well in the centre of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter.
- Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes.
- When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.
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