Plain Janes Brownies Recipes
TOBLERONE BROWNIES!
Chocolatey, Easy, and Super Delicious Toblerone Brownies, full of Toblerone Chunks.
Provided by Jane's Patisserie
Categories Traybakes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 180C/160C Fan and line a 9x9″ square baking tray with parchment paper.
- Melt together the Butter, Dark Chocolate and the 150g Toblerone in a heatproof bowl over a pan of boiling water, on the microwave in 20-second bursts until melted. Leave on the side to cool whilst you do the rest.
- Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
- You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
- When whisked, pour the cooled chocolate/Toblerone/butter mix over eggs and fold together carefully.
- Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again - still be careful to not knock out the air!
- Once combined well, fold through the 400g Toblerone Chunks and pour into the prepared tin - bake in the oven for 25-30 minutes**! Once baked, leave to cool in the tin completely.
- If you want that epic fudgy texture, you can wait for them to cool and then 'set' them in the fridge for an hour and cut them up after!
Nutrition Facts : Calories 362 kcal, Carbohydrate 40 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 62 mg, Sodium 21 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
PLAIN-OLD BROWNIES
There's nothing exotic or 'different' about these brownies. That's why I call them 'Plain-Old Brownies'. But they taste wonderful and everyone will love them.
Provided by evelynathens
Categories Bar Cookie
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F (175C).
- Line a 9 x 13 inch baking pan with foil (allowing two edges to protrude and be used as ‘handles’ when removing the brownies) and butter foil and any part of pan that has exposed sides.
- Melt chocolate with butter and allow to cool slightly (I melt mine, carefully, in the microwave – it doesn’t take much more than a minute).
- Beat eggs slightly with vanilla.
- Gradually beat in sugar and continue to beat for 2-3 minutes.
- Blend in warm chocolate mixture.
- Stir in flour.
- Spread in prepared pan.
- Sprinkle nuts over top.
- Bake about 45-50 minutes.
- Cool in pan for 15 minutes then gently pry out of pan, using foil handles.
- Cool completely.
- Melt chocolate with butter for topping; drizzle over brownies using tines of fork.
- Let stand until chocolate is firm before cutting.
Nutrition Facts : Calories 143.3, Fat 6.8, SaturatedFat 3.1, Cholesterol 46.7, Sodium 42.5, Carbohydrate 19, Fiber 0.3, Sugar 14.8, Protein 2
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- Melt together the unsalted butter/baking spread, and dark chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
- Using an electric whisk/stand mixer, whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
- You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
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