MOM'S BEST FRIEND BROWNIES
We know that some kids would be happy to eat an all-sweets lunch. With these you won't have to stress quite so much. They're lower in fat and sugar than most other brownies, and baking them in mini-muffin tins keeps the portion size just right.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 16 (2-inch) square brownies or 36 1-inch brownie bites.
Number Of Ingredients 11
Steps:
- Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8-inch silicone baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. For mini brownie bites, line mini muffin tins with 36 mini muffin liners. Spray the prepared pan.
- Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)
- Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
- Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicone) for pan brownies, and 14 to 15 minutes for mini brownie bites.
- Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into squares, sticks or shapes using a cookie cutter. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
RICK KATZ'S BROWNIES FOR JULIA CHILD
In this unusual brownie recipe from the Boston pastry chef Rick Katz, half of the recipe's eggs and sugar are mixed in with the chocolate, while the other half are beaten until they double in volume and are as light as sponge. Whipping the eggs creates the surprisingly creamy, soft and definitively fudgy texture.
Provided by Emily Weinstein
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 8
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Put a 9-inch square baking pan (Pyrex is good for this) on a baking sheet.
- Whisk the flour and salt together.
- Set a heatproof bowl over a saucepan of gently simmering water, put the butter in the bowl and top with the chopped chocolate. Stir frequently until the ingredients are just melted - you don't want them to get so hot that the butter separates. Add 1 cup of the sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water. Stir in the vanilla and transfer the warm chocolate to a large bowl.
- Put the remaining 1 cup sugar into the bowl of a stand mixer or a medium bowl and, using a whisk, stir in the eggs. Switch to a rubber spatula and, little by little, add one half of the sugar-egg mixture to the warm chocolate, stirring very gently but without stopping - you don't want the heat of the chocolate to cook the eggs.
- With the whisk attachment or with a hand mixer, beat the remaining sugar and eggs on medium-high speed for about 3 minutes, or until they double in volume. Using the spatula and a light touch, fold the whipped eggs into the chocolate mixture, stopping just short of blending them in completely. Sprinkle the dry ingredients over the batter and delicately fold them in, working only until they disappear. Scrape the batter into the pan and smooth the top with the spatula.
- Bake for 25 to 28 minutes, or until the top looks dry. Poke a thin knife into the center and take a peek: the brownies should be only just set and still pretty gooey. Transfer the pan to a rack and cool to room temperature.
- The brownies are fragile and best cut in the pan. Cut eighteen 1 1/2-x-3-inch bars.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 145 milligrams, Sugar 24 grams, TransFat 0 grams
KATHARINE HEPBURN'S BROWNIES
Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.
Provided by The New York Times
Categories easy, dessert
Time 1h
Yield 12 brownies
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees.
- Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
- In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
- Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 36 milligrams, Sugar 17 grams, TransFat 0 grams
KENNEDY FAMILY BROWNIES
Make and share this Kennedy Family Brownies recipe from Food.com.
Provided by carrie sheridan
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- butter an 8 inch square pan.
- melt 4 oz butter on low heat and then stir in 2 oz unsweetened chocolate to melt.
- Set aside.
- Beat 2 eggs and add in 1 cup sugar.
- Beat eggs/sugar for about 2 minutes, until the batter is very light.
- Beat in the melted butter and chocolate.
- Add flour and vanilla and mix just until blended.
- Turn batter into pan.
- Bake 25 minutes.
- DO NOT OVERBAKE.
- Let cool and cut into squares.
Nutrition Facts : Calories 188.2, Fat 11, SaturatedFat 6.7, Cholesterol 55.6, Sodium 67.4, Carbohydrate 22.2, Fiber 0.9, Sugar 16.8, Protein 2.3
THE BEST BROWNIES
Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.
Provided by Chef John
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
- Mix flour and salt together in a bowl; set aside.
- Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
- Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
- Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
- Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 9.9 g, Sodium 179.4 mg, Sugar 28 g
KRISTIN'S FUDGY BROWNIES
These brownies are fudgy and easy to make. Kids will LOVE them!!
Provided by KristinMiller
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 2h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Mix together the flour, cocoa powder, baking powder, and salt in a bowl; set aside. Whisk the sugar, butter, and vanilla extract in a mixing bowl. Add the eggs and chocolate syrup; mix until evenly incorporated. Stir in the flour mixture and chocolate chips; stir until just moistened and pour into the prepared baking dish.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 40 minutes. Cool completely before serving.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 40.9 g, Cholesterol 61.6 mg, Fat 14 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 182.1 mg, Sugar 31.2 g
FOX FAMILY BROWNIES
This is one of those "family" recipes that I had to learn to master as a young bride to be accepted among my new clan. This was easy, the barbed wire obstacle course though...
Provided by BothFex
Categories Bar Cookie
Time 50m
Yield 1 pan
Number Of Ingredients 8
Steps:
- Preheat oven 350*.
- Mix eggs, sugar, and vanilla set aside.
- In another bowl sift together flour, baking powder, salt, and cocoa.
- Whisk together.
- Add wet mixture to dry.
- Add butter and mix until combined OR do as my mother-in-law does and throw the butter cubes into your desired brownie pan when you turn on the oven.
- As the oven heats your butter will be melted and ready to go when your brownie mix is ready to be added to the pan.
- Keen, hm.
- You can add nuts, chocolate chips, chinese noodles or whatever else floats your boat.
- Bake in a 11 x 17 inch pan for 30-40 minutes or until done.
Nutrition Facts : Calories 6066.1, Fat 178.4, SaturatedFat 97.1, Cholesterol 1635, Sodium 5440.8, Carbohydrate 1046, Fiber 22.8, Sugar 805.7, Protein 81
KENNEDY FAMILY CHOCOLATE CHIP COOKIES
very thin and very brown and very crisp and very gooey - the 2 tablespoons of water is the secret, i think -- i cut the sugar in most recipes by 1/3 and it's fine - and healthier --
Provided by carrie sheridan
Categories Drop Cookies
Time 25m
Yield 4 dozen, 12-24 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugars until very light and fluffy.
- Beat in the eggs.
- Add vanilla.
- Add dry mixture of flour combined with the baking soda and salt.
- Blend.
- Add 2 Tablesppons of water that is room temperature to hot and blend well.
- Add chocolate chips and blend with your hands.
- Refrigerate.
- Using 2 spoons, scoop 1 Tablespoon of the dough off one spoon with the other and space dough 2 inches apart to allow for them to spread.
- Bake at 350 for 10 minutes.
Nutrition Facts : Calories 1030.7, Fat 61.1, SaturatedFat 37.3, Cholesterol 199.5, Sodium 401.9, Carbohydrate 119.4, Fiber 3.7, Sugar 79.3, Protein 9.7
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