APPLE BROWNIES
This was my Mom's recipe. Easy and quick to make. Apples and walnuts are packed into a cinnamon spiced blonde brownie. Always a hit when I bring it to parties. Very moist and great to make in the fall when apples are plentiful.
Provided by BakerJim
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
- Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 30.3 g, Cholesterol 35.8 mg, Fat 11.5 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 176.9 mg, Sugar 20.4 g
SKILLET APPLE BROWNIE
This is a warm, chewy apple dessert with a brownie-like texture. Served in a cast iron skillet, it's an impressive presentation, perfect for company. Serve with good quality vanilla ice cream.
Provided by MomZilla (Evin)
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.
- Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan.
- Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.
Nutrition Facts : Calories 478 calories, Carbohydrate 58.8 g, Cholesterol 107.8 mg, Fat 26 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 12.2 g, Sodium 249.4 mg, Sugar 39.6 g
SKILLET STOUT BROWNIES
These stout brownies are so rich and fudgy. I love how quickly they come together. They're perfect for a busy weeknight. -Mandy Naglich, New York, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place chocolate in a large bowl. In a 10-in. cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil; reduce heat. Simmer 10 minutes, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Cool slightly. In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture. In another bowl, mix flour, baking cocoa and salt; gradually add to chocolate mixture, mixing well. , Spread into skillet. Bake until set, 25-30 minutes. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 363 calories, Fat 24g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
SKILLET BROWNIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
- Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
- Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.
SKILLET BROWNIE
A well-seasoned cast iron skillet acts similar to a nonstick skillet, making just a light brush of butter all that's needed to prevent sticking in this dish. This cocoa powder-based brownie will end up more chewy than fudgy, with crisp edges. Slow cooking over indirect heat will make them perfectly moist.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side.
- Lightly butter the bottom and sides of a well-seasoned 10-inch cast-iron skillet. Melt the butter in a metal bowl over indirect heat on the grill; let cool slightly. Whisk in the granulated sugar, brown sugar, eggs and vanilla until smooth. Add the flour, cocoa powder, salt and baking powder and whisk until well combined. Stir in the chocolate chips. Spread the batter in the skillet.
- Once the grill registers 325˚ F to 350˚ F, set the skillet on the cooler side of the grill (indirect heat), cover the grill and cook until the edges of the brownie are set and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the grill and let the brownie cool in the skillet at least 20 minutes.
- Meanwhile, beat the heavy cream to soft peaks in a medium bowl with a mixer on medium-high speed. Add the marshmallow cream and continue beating to firm peaks. Serve the brownie with the whipped cream.
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