ABSOLUTELY BEST BROWNIES
This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.
Provided by COUNTRYDAYZ
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
- In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 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
THE BROWNIE THAT STARTED IT ALL A.K.A THE WORLD'S BEST BROWNIE
Provided by Food Network
Categories dessert
Time 40m
Yield 20 to 24 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spray a 13 by 9-inch pan with vegetable oil spray.
- In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
- Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.
THE BEST BROWNIES EVER!!!!
I have been looking for the perfect brownie recipe and finally stumbled across this one on a local food blog, it make the most incredible chewy moist brownies. Be prepared to be amazed.
Provided by ejgoss2
Categories Bar Cookie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 pan and preheat oven to 350 degrees.
- Whisk the flour and salt together in a small bowl. Set aside.
- Now make a water bath (or use your double boiler). Fill a suacepan with water, about half way. Set it on the stove and heat the water. Place a heat-proof bowl, like a mixing bowl, right on top. The water may touch the bottom of the bowl, but it should not over flow. Place the butter and chocolate in the bowl. We are now melting the butter and the chocolate together.
- Stir frequently; chocolate needs to be melted gently so it won't seize. When the butter and chocolate are combined, add one cup of sugar and the vanilla. Set the mixture aside.
- In a bowl for mixing, put the remaining cup of sugar and the eggs. Mix together until just combined.
- Take about half of the sugar/egg mixture, and while stirring, add to the chocolate mixture. Keep the egg mixture moving to prevent cooking the eggs.
- Now back to your mixer - beat the remaining egg/sugar mixture on medium high until it doubles in volume, or about 3 minutes.
- Using your spatula, fold the whipped egg mixture into the chocolate mixture. Now sprinkle the dry ingredients over your batter. Gently fold, working only until you no longer see the flour.
- Scrape all that batter into your prepared pan. Bake in a 350-degree oven for about 25 minutes, until done.
- The top of the brownie will look like a dry lake bed. Test the brownies to see if they are done. You are mainly looking for the brownies to set up. When it sets up you are done heating them. They will continue to cook when you remove them from the oven. This will ensure that you do not overcook the brownies. You will want them nice and moist.
- You MUST resist the urge to cut into these treats. Just wait! Let the brownies set for about an hour. You will be happy you waited.
Nutrition Facts : Calories 601.8, Fat 36.8, SaturatedFat 22.2, Cholesterol 166.8, Sodium 494.7, Carbohydrate 68.7, Fiber 4, Sugar 50.6, Protein 7.7
EASIEST BROWNIES EVER
Minimal ingredients and procedures in this recipe won me over but only secondarily to the super chocolate taste and chewy texture.
Provided by PIZZA2471
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11 inch baking dish.
- In a large bowl, mix the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, salt and cocoa powder just until moistened. Stir in the walnuts, if using. Spread the batter evenly into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top is dry and the edges begin to pull away from the sides of the pan. Cool before cutting into squares.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.1 g, Cholesterol 71.7 mg, Fat 23.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 129.4 mg, Sugar 24 g
WORLD FAMOUS BROWNIES
This recipe is adapted from "Robert's Absolute Best Brownies" from Leite's Culinaria website.I have tried dozens of brownie recipes but this one is my all-time favorite. The addition of unsweetened chocolate makes these the deepest, richest, most decadent brownies ever!
Provided by mister_quasar
Categories Dessert
Time 45m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Line an 8-inch square pan with aluminum foil.
- Place bittersweet chocolate, unsweetened chocolate and butter in a large microwave-safe bowl. Microwave for 2-3 minutes, stirring every 30 seconds (don't skip this step or the chocolate will scorch!) until mixture is melted. Cool to lukewarm (don't skip this step either or the eggs will curdle!).
- Once mixture is cooled, stir in the sugar, pinch of salt, and vanilla until combined.
- Beat in the eggs by hand, one at a time.
- Add the flour and stir energetically for 3-5 minutes until the batter is thick, smooth, and 'dry'. It will look curdled at first and may have some separated liquid, but if you stir it thoroughly it will reach the correct consistency. (This step is the most important to ensure the brownies have the perfect consistency!).
- Scrape the batter into the prepared pan and bake until the center feels almost set (with a few dry crumbs when tested), about 20-30 minutes. Do not overbake!
- Let the brownies cool completely in the pan before serving. (Note: These brownies will 'mature' and improve in flavor and texture the following day or two after baking. Don't eat them all the first day and you will see what I mean!).
- These brownies can be stored, tightly covered with aluminum foil, at room temperature for up to a week.
- Enjoy!
Nutrition Facts : Calories 169, Fat 11.5, SaturatedFat 7, Cholesterol 46.3, Sodium 28, Carbohydrate 17.4, Fiber 1.6, Sugar 12.7, Protein 2.6
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