THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, semi-sweet chocolate chips, granulated sugar, brown sugar, vanilla extract, salt, large eggs, all-purpose flour, dark cocoa powder, nonstick cooking spray
Provided by Claire Nolan
Categories Desserts
Time 1h3m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180˚C).
- Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
- Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
- Whisk in the eggs until fully combined.
- Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
- Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let cool completely before cutting.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
BROWN SUGAR CRACKLE COOKIES
We can't get enough of these delicious homemade brown sugar cookies. What's Betty's secret to making them so soft and chewy? This recipe uses brown sugar instead of white sugar, which adds a bit more natural moisture to these cookies, giving them their light and fluffy texture. This brown sugar cookie recipe is simple to mix up and makes enough for about 56 cookies. Take it easy, if you don't want to make all 56 cookies in one day, freeze half the dough and come back to it another time!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 56
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended.
- Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 0 g
BROWN SUGAR DROPS (COOKIES)
Soft, chewy, wonderful brown sugar flavor. My mother in law gave me this recipe. She says they are fantastic..I have not tried them yet but put here for safe keeping.
Provided by Mandy ny
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preaheat oven to 400. In Large bowl mix togather shortening, brown sugar, and eggs. Stir in sour milk or buttermilk. In seperate bowl combine flour, soda and salt. Gradually add dry mixture to moist mixture and mix well. Cover and chill at least 1 hour. Drop teaspoonfuls onto lightly greased baking sheet. Bake until set approx 8 - 10 minutes or until you touch lightly with finger and there is barely a imprint. Approx 6 dozen 2 1/2 inch cookies.
Nutrition Facts : Calories 1304.9, Fat 54.7, SaturatedFat 13.8, Cholesterol 93, Sodium 964.5, Carbohydrate 191.5, Fiber 3, Sugar 107.1, Protein 14.6
CARAMEL FROSTING BROWN SUGAR DROPS
This is a marvelous cookie..rich caramel flavor of frosting combined with the milkd, buttery softness of cookies is awesome..
Provided by grandma2969
Categories Drop Cookies
Time 29m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Grease several baking sheets or spray with nonstick spray.
- In a medium bowl, with electric mixer on medium speed, beat together the flour, baking soda and salt, set aside.
- In a large bowl with eletric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the eggs, vanilla and beat until evenly incorporated.
- Lightly beat in half of the flour mixture.
- Add the sour cream and beat until well blended.
- Stir in the remaining flour mixture and a generous 3/4 of the pecans.if using.until evenly distributed.
- Using a heaping 1/8 measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds.
- Space them about 2 1/2" apart. Using a greased hand, pat down the cookies until flattened on top.
- Bake cookies, one sheet at a time, in the upper third of the oven for 9-12 minutes, or lightly tinged with brown at the edges and barely firm when pressed in the center. reverse the sheets from front to back halfway through baking to ensure even browning.
- Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes.
- Using a spatula, carefully transfer the cookies to a wire rack. Let stand until completely cooled.
- FROSTING" In a medium saucepan,melt the butter over medium high heat. Bring to a boil and gently simmer, stirring occasionally until it smells very fragrant and turns slightly golden.about 3 minutes. watch carefully,.Stir in brown sugar and cook, stirring for 1 minute more. Stir in 2 1/2 tbls of hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth.
- Set the frosting aside, stirring occasionally until it cools and stiffens, just enough to spread.2-4 minutes.
- Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, generously top the cookie tops with frosting.
- If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup of the pecans over the top of each cookies before frosting sets.
- If at any point the frosting stiffens too much to spread, stir in just enough hot water to make it spreadable.Let the cookies stand until the frosting sets, about 45 minutes.
- Store in a single layer with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.
Nutrition Facts : Calories 195.6, Fat 10.3, SaturatedFat 6.3, Cholesterol 38.5, Sodium 76.3, Carbohydrate 24.5, Fiber 0.3, Sugar 15.3, Protein 1.8
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