Stovetopbrownies Recipes

BROWNIES WITH SHINY, CRACKLY TOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
• Combine chocolate and butter in a large, heavy saucepan over low heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
• Whisk flour, cocoa, and salt together in a bowl.
• Beat eggs in a large bowl with an electric mixer on high speed until well blended. Gradually add white and brown sugars; beat until tripled in volume and very pale yellow, at least 10 minutes. The mixture should leave ribbons when you lift the beaters. Fold in the chocolate-butter mixture and vanilla extract, then flour mixture. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 28 to 32 minutes. Cool before cutting into 16 brownies.

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

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!

SKILLET STOUT BROWNIES

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.

SKILLET BROWNIES

Steps:

• Preheat the oven to 350 degrees. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3 1/2 inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don't over bake! Serve warm with a scoop of ice cream on top.

FUDGY STOVE TOP BROWNIES

Steps:

• Preheat oven to 350°F Grease and flour a 9"-13" glass baking pan.
• In a larger sauce pan, melt the butter over medium-high heat.
• Add the milk, turn heat to medium and stir constantly for 1 minute.
• Remove from heat and add chocolate.
• Let the chocolate sit for about 2 minutes so it can soften in the butter mixture.
• Gently stir the chocolate into the butter mixture to make sure it does not spatter everywhere.
• Stir in the eggs, vanilla extract, sugar, and salt.
• Gently fold in the flour and pour into the 9"-13" pan.
• Bake in preheated oven for 30-35 minutes or until a toothpick comes out of the brownies clean.
• ENJOY!

LOADED BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Melt chocolate and butter over a double boiler until melted.
• Add sugar and mix well.
• Add vanilla extract and salt.
• Whisk eggs one at a time until fully incorporated and batter is glossy.
• Fold in flour gently until smooth.
• Fold in add-ins.
• Pour into greased 9x13-inch (23x33-cm) pan. Bake 25-30 minutes until toothpick comes out clean.
• To make the Caramel Crispy Rice, melt all your ingredients in a medium-sized heavy bottom sauce pan until boiling. Cook for 3 minutes on medium heat while stirring to prevent burning. Toss cereal until coated evenly, spread evenly onto lined sheet tray and allow to cool.
• For the Chocolate Sauce, microwave the chocolate chips and heavy cream in 30-second intervals until smooth.
• Allow brownies to cool 15 minutes before drizzling ganache, oreos, and caramel rice.
• Cut and serve.
• Enjoy!

STOVE-TOP BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and then stir in the cocoa. Add eggs one at a time and make sure they are fully incorporated.
• Add the dry ingredients one at a time making sure all is well blended. Bake for 20 minutes. Let cool until ready to be cut into squares.