Lethal Brownies Recipes

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SUPERNATURAL BROWNIES



Supernatural Brownies image

Fudgy in the center and cakey-crisp on the surface, these supernatural brownies from pastry chef Nick Malgieri are truly out of this world.

Categories     Desserts

Time 1h

Yield 24 {2-inch|5 cm} brownies

Number Of Ingredients 8

2 sticks (½ pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, roughly chopped (I use Ghirardelli bars)
4 large eggs
½ teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour, spooned into measuring cup and leveled off with knife

Steps:

  • Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
  • Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
  • Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
  • Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
  • To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
  • Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 brownie, Calories 212, Fat 11g, Carbohydrate 27g, Protein 2g, SaturatedFat 7g, Sugar 22g, Fiber 1g, Sodium 66mg, Cholesterol 51mg

LENTIL BROWNIES



Lentil Brownies image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 9 brownies

Number Of Ingredients 13

Nonstick cooking spray
1/2 cup dry light brown lentils
1 cup old-fashioned rolled oats
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup natural applesauce
1/3 cup honey
1/4 cup creamy almond butter
2 teaspoons vanilla extract
1 egg
1 1/4 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray and set aside.
  • Add dry lentils and 1 cup water to a small saucepan. Bring to a boil, cover and simmer until lentils are tender and most of the liquid is gone, 15 to 20 minutes.
  • Add oats, cocoa powder, baking powder, baking soda and salt to a food processor. Pulse until a fine flour forms and the oats are completely smooth.
  • Add cooked lentils (and any leftover liquid), applesauce, honey, almond butter, vanilla and egg and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips.
  • Pour the batter in the prepared baking dish and even out the top using a spatula. Sprinkle the remaining chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY



How To Make The Best Brownies Recipe by Tasty image

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

2 ½ sticks unsalted butter, plus more, softened, for greasing
8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
¾ cup unsweetened dutch process cocoa powder, divided
1 tablespoon espresso powder
2 cups granulated sugar
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour
flaky sea salt, for sprinkling

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

LAYERED BROWNIES



Layered Brownies image

My take on the layered brownies TikTok trend, using OREO® and Biscoff® cookie layers between layers of my classic brownie recipe batter. My family was begging for more after this was done!

Provided by fabeveryday

Categories     Chocolate Brownies

Time 1h25m

Yield 12

Number Of Ingredients 10

1 ½ cups white sugar
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
¾ cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
½ (14 ounce) package chocolate sandwich cookies (such as Oreo®)
½ (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
  • Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
  • Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.)
  • Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
  • Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 52.3 g, Cholesterol 77 mg, Fat 18.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 9.7 g, Sodium 277.5 mg, Sugar 35.8 g

BROWNIES



Brownies image

Provided by Carla Rollins

Categories     Chocolate     Dessert     Bake     Fourth of July     Kid-Friendly     Back to School     Walnut     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 (2-inch) squares

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter
8 ounces fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 ounces walnut pieces, coarsely chopped (1 1/2 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper.
  • Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.
  • Whisk together flour, baking powder, and salt in a small bowl.
  • Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan.
  • Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies.
  • Cool brownies completely in pan on a rack. Invert onto a cutting board, remove paper, and cut into squares.

LETHAL BROWNIES



Lethal Brownies image

Make and share this Lethal Brownies recipe from Food.com.

Provided by Millereg

Categories     Bar Cookie

Time 45m

Yield 48 brownies, 24 serving(s)

Number Of Ingredients 9

1 cup plain flour
1 teaspoon baking powder
1 teaspoon salt
6 ounces unsweetened chocolate
2/3 cup unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups chopped nuts

Steps:

  • Thoroughly mix the flour, baking powder and salt, set aside.
  • Melt the chocolate and butter in a covered bowl in a microwave.
  • Stir in the sugar.
  • Stir in the eggs, vanilla, then the flour mixture, and then the nuts.
  • Turn into a sprayed 13”x9”x2" pan.
  • Bake in a preheated 350°F degree oven for 25 minutes or until a finger pressed lightly on surface leaves a slight indentation.
  • Cool in pan on rack.
  • Cut into 48 bars.

Nutrition Facts : Calories 228.6, Fat 14.1, SaturatedFat 6.4, Cholesterol 48.9, Sodium 183.5, Carbohydrate 25.1, Fiber 2.1, Sugar 17.2, Protein 4

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