ONE BOWL COCOA BROWNIES
Customize these low-impact brownies with different combinations of your family's favorite toppings--and make everyone happy.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.
- Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
- Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
CHEWY COCOA BROWNIES
Make and share this Chewy Cocoa Brownies recipe from Food.com.
Provided by Kelleigh
Categories Bar Cookie
Time 45m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350° F.
- Grease 13 x 9-inch baking pan.
- COMBINE sugar, butter and water in large bowl.
- Stir in eggs and vanilla extract.
- Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
- Stir in nuts.
- Spread into prepared baking pan.
- BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool completely in pan on wire rack.
- Sprinkle with powdered sugar.
- Cut into bars.
Nutrition Facts : Calories 71.5, Fat 3.3, SaturatedFat 2, Cholesterol 15.4, Sodium 44.6, Carbohydrate 10.4, Fiber 0.5, Sugar 7, Protein 0.9
RICH, FUDGY COCOA BROWNIES
These are decadent!! They disappear quickly whenever I serve them. Want to make them even better? Top them with a good buttercream icing. WOW! (I use half of a batch of Recipe #261024.) Make sure you try the Extra Rich Variation too. If you want to make brownie bites, prepare the recipe without nuts and place 1 Tbls. of batter in 48 mini muffin tins. Bake for about 10 minutes. The centers will still be a bit soft but it preserves the fudginess of them. If you bake them longer, they will be a drier, more cake-like brownie bite.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13x9 inch pan.
- Melt shortening, butter over low heat or in the microwave.
- Remove from heat and add cocoa, blending well with a wooden spoon.
- Add sugar and mix well.
- Add eggs one at a time, beat well, by hand, after each addition. (It is important to add the eggs individually and to mix them by hand. If you don't, the brownies do not turn out near as good.).
- Stir in vanilla, flour, and salt.
- DO NOT OVER BEAT!
- Fold in nuts.
- Bake 25-30 minutes.
- Cool completely before cutting.
- Extra Rich Variation: melt 4 oz. unsweetened baking chocolate with butter and shortening. Proceed as directed; reducing cocoa to 3/4 cups and increasing flour to 1 1/4 cup. These are sinfully good!
Nutrition Facts : Calories 181.4, Fat 9.3, SaturatedFat 3.8, Cholesterol 41.2, Sodium 94.3, Carbohydrate 22.7, Fiber 0.8, Sugar 16.7, Protein 2.3
BEST CHEWY COCOA BROWNIES
Make and share this Best Chewy Cocoa Brownies recipe from Food.com.
Provided by Messy44
Categories Bar Cookie
Time 10m
Yield 28 serving(s)
Number Of Ingredients 10
Steps:
- Preheat to 350. Spray 9x13' baking pan with cooking spray.
- Stir butter, sugar and water together until combined. Add eggs and vanilla.
- In separate bowl, combine flour, cocoa, baking powder and salt. Stir in nuts, if using.
- Stir dry ingredients into butter mixture until combined, place in prepared pan.
- Bake 18 to 25 minutes until toothpick comes out with little crumbs attached, but not wet.
Nutrition Facts : Calories 122.6, Fat 5.7, SaturatedFat 3.4, Cholesterol 26.4, Sodium 76.5, Carbohydrate 17.9, Fiber 0.9, Sugar 12, Protein 1.6
COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams
SUPER FUDGY, CHEWY COCOA BROWNIES
I will be the first to admit that I am a complete brownie snob. I believe a brownie should be extremely fudgy without being under baked. I believe a brownie should be chewy; not caramel chewy, but chewy enough that the outer crust of the glorious concoction sticks a bit to my teeth as I chew it. I believe a good brownie should have slightly tougher, more chewy edges. They should NOT, however, resemble hard, stale bread that crunch and crumble as I bit into them. I'm not sure what it is that I find distasteful about the melted chocolate method that is involved in most of the chewy, fudgy brownie recipes. It just somehow feels to me they are not completely made from scratch; like I am cheating somewhere along the line. Adding chocolate chips to create a chunky effect is completely different than using them as part of the base. If you happen to feel the same way as I do, you may want to try this recipe!
Provided by Sweets n Supper
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a 7"x11" pan and line with parchment paper. A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced.
- In a large bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla.
- Add cocoa, flour, salt, and espresso powder and mix until well blended.
- Stir in chocolate chips (optional).
- Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 5.3, Cholesterol 66.8, Sodium 135.4, Carbohydrate 34.2, Fiber 0.8, Sugar 26.8, Protein 3
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
BEST COCOA BROWNIES
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.
Provided by Alice Medrich
Categories Cake Chocolate Dessert Bake Quick & Easy Pecan Vanilla Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 large or 25 smaller brownies
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
BEST COCOA BROWNIES
Make and share this Best Cocoa Brownies recipe from Food.com.
Provided by Roxanne J.R.
Categories Bar Cookie
Time 40m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 325°F Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Spray the pan and lining with cooking spray.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.
- Stir occasionally until the butter is melted and the mixture is smooth, though it will appear somewhat gritty.
- Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not at all hot.
- Stir in the vanilla with a wooden spoon.
- Add the eggs one at a time, stirring well after each one.
- When the batter looks thick, shiny, and well-blended, add the flour and stir until all the streaks of flour disappear, then beat vigorously for 40 more strokes with the wooden spoon or a rubber spatula.
- Stir in the nuts, if using. Spread evenly in the prepared pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, about 25 minutes.
- Let cool completely on a wire rack.
- Set the pan in the freezer for 10 minutes (it will make for clean cutting of the brownies).
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.
- Cut into 16 squares.
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- Preheat the oven to 350 and prepare an 8 inch square pan by lining it with foil or parchment paper.
- Place the butter in a microwaveable bowl and microwave for about 1 minute or until butter is completely melted. Combine melted butter, sugar, cocoa, salt, and vanilla. Stir until combined. If mixture feels hot to the touch, let cool slightly before continuing.
- Stir in the lightly beaten eggs until combined. Sprinkle the flour over the batter and stir gently until just combined (do not beat).
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out with moist crumbs but no wet batter. Let cool on a rack.
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