Make Ahead Glazed Brownies Recipes

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GLAZED BROWNIES



Glazed Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 24 brownies

Number Of Ingredients 11

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
10 ounces finely chopped semi-sweet chocolate
2 ounces finely chopped unsweetened chocolate
1/2 cup unsalted butter (1 stick), plus for buttering the paper
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
6 ounces finely chopped semi-sweet chocolate
1/2 cup heavy cream

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.

CHOCOLATE-GLAZED BROWNIES



Chocolate-Glazed Brownies image

These moist and fudgy squares are bursting with such rich chocolate flavor, you'd never know they're low in fat. They're ideal for taking to bake sales and family gatherings. For holidays, I like to dress them up with colorful candy sprinkles. -Deb Anderson, Joplin, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1/3 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 large egg whites, room temperature
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons baking cocoa
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

Nutrition Facts : Calories 180 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

GLAZED MINI BROWNIES



Glazed Mini Brownies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 24 brownies

Number Of Ingredients 11

Nonstick cooking spray, for the pan
1 cup (2 sticks) salted butter
5 ounces unsweetened chocolate
1/4 cup unsweetened cocoa powder
2 cups sugar
1 tablespoon vanilla extract
3 large eggs
1 1/4 cups all-purpose flour
4 ounces chopped bittersweet chocolate
1/2 cup heavy cream
1/4 cup roasted shelled pistachios, chopped

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.
  • Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.
  • Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.
  • Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.
  • Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.
  • Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.

MAKE-AHEAD GLAZED BROWNIES



Make-Ahead Glazed Brownies image

'Since I'm the designated 'dessert lady,' I often rely on these moist brownies for last-minutes treats,' relates Barbara Robbins of Delray Beach, Florida. 'I've been making the sweet snacks for years and they're high on everyone's list of favorites.'

Provided by Allrecipes Member

Time 45m

Yield 24

Number Of Ingredients 15

½ cup butter or margarine, softened
1 cup sugar
1 egg
¼ cup sour cream
1 cup all-purpose flour
½ cup baking cocoa
½ teaspoon baking powder
¼ teaspoon salt
½ cup milk
¼ cup butter or margarine, softened
½ cup confectioners' sugar
2 tablespoons baking cocoa
3 tablespoons milk
½ cup chopped pecans
½ teaspoon vanilla extract

Steps:

  • In a large mixing bowl, cream butter and sugar. Beat in egg and sour cream. Combine the flour, cocoa, baking powder and salt; add to creamed mixture alternately with milk. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Meanwhile, in a small mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and milk. Stir in pecans and vanilla. Spread over warm brownies. Cool on a wire rack. Cover and freeze for up to 1 month. Thaw an cut into bars.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 16.8 g, Cholesterol 24.6 mg, Fat 8.6 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 4.4 g, Sodium 78.9 mg, Sugar 11.3 g

EASIEST BROWNIES EVER



Easiest Brownies Ever image

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

1 cup butter, softened
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 pinch salt
1 cup unsweetened cocoa powder
1 cup chopped walnuts

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

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