THE BEST BROWNIES
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
Provided by Juenessa
Categories Bar Cookie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the oil/sugar mixture.
- Pour into greased 9 x 9 square pan.
- Bake for 20 minutes or until sides just starts to pull away from the pan.
- Cool completely before cutting.
- Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
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
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
BEST HOMEMADE BROWNIES
The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.
Provided by Michelle Lopez
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!
M&M'S BROWNIES
These Super Fudgy Brownies are loaded with you favorite chocolate candy, M&M's!
Provided by Shelly
Categories Brownies
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Line a 9×9 baking dish with foil and coat it with nonstick spray. Set aside.
- In a medium saucepan, combine 2 cups of semi-sweet chocolate and butter, and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
- Whisk both the sugars into the chocolate and add the eggs, one at a time, whisking constantly, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they're evenly incorporated. Stir in 1/2 cup of the M&M's, the chocolate chips and pour the batter into the prepared pan.
- Sprinkle the remaining M&M's evenly on top of the brownie batter.
- Bake for 30 minutes, or until a toothpick inserted 2- inches from the side comes out clean.
- Let the brownies cool completely in the pan before cutting into squares.
Nutrition Facts : ServingSize 1 brownie, Calories 292 calories, Sugar 35 g, Sodium 71.2 mg, Fat 13.5 g, SaturatedFat 8.3 g, TransFat 0 g, Carbohydrate 42.2 g, Fiber 2.1 g, Protein 3.1 g, Cholesterol 23 mg
NOT YOUR MAMA'S BROWNIES
I literally make these about twice a week. The whole family loves them and thinks I have something "super secret" I do to them to make them so good. I don't. I just get bored - so I add random ingredients. You'll see what I mean...
Provided by 'Ria Murphy
Categories Chocolate
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees
- 2. Cream margarine, eggs and sugar.
- 3. pour in cocoa and flour - only mix until lumps are broken up and all ingredients are moist (brownies hate to be over worked)
- 4. Fold in any extra dry goods you might want to add here (crumbled oreos is a great add, as is crumbled vanilla wafers)
- 5. bake for 18-20 minutes in 2 8x8 inch pans -or- bake for 40-45 minutes in a 9x9 inch pan (thicker brownies)depends on how gooey you like them. :).
- 6. Cool and serve! These are chewy brownies, not cakey brownies. Enjoy!
EASY GLUTEN-FREE BROWNIES {DAIRY-FREE OPTION}
An easy recipe for Gluten-Free Brownies for the best homemade gluten-free brownies! Thick, chocolatey, and chewy. This gluten-free dessert recipe also has a dairy-free option.
Provided by Audrey from Mama Knows Gluten Free
Categories Dessert
Time 36m
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
- In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
- Add in eggs one at a time and mix until fully combined.
- In a medium-sized bowl combine gluten-free flour, cocoa powder, baking soda and salt and whisk together.
- Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
- Pour the brownie batter to 8x8 sized baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
- Remove brownies and allow to cool completely. Enjoy!
- Store leftovers in an air-tight container.
Nutrition Facts : ServingSize 1 brownie, Calories 264 kcal, Carbohydrate 38 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 301 mg, Fiber 2 g, Sugar 29 g
MAMA'S BROWNIES
These are my families favorite Brownies. The outside edges are chewy and the inside almost fudgy. There is always a battle over the edges LOL They usually fall in the middle so don't worry about that . Bake time is approximate I like to take them out while they are still almost undercooked.
Provided by wicked cook 46
Categories Bar Cookie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour and baking powder into a small bowl and set aside.
- Melt the margarine in a saucepan and add the cocoa.
- Heat for a minute on very low heat being careful not to burn.
- Remove from heat add sugar, flour and baking powder.
- Blend well then add eggs .
- Mix well add nuts.
- Pour into a greased 8x8 pan.
- Bake 350 for 20-30 minutes.
Nutrition Facts : Calories 363.5, Fat 21.9, SaturatedFat 3.5, Cholesterol 52.9, Sodium 310.6, Carbohydrate 38, Fiber 2.5, Sugar 26, Protein 6.2
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