"THE" BROWNIE
"There aren't any special ingredients in these brownies, but the end result is just awesome," says Duff.
Provided by Duff Goldman
Categories dessert
Time 1h35m
Yield 16 to 20 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and butter a 9-inch square pan. Lining it with parchment paper is helpful as well. In a double boiler or a heatproof bowl set over a small saucepan of simmering water, melt the butter and bittersweet chocolate together, stirring often to avoid scorching. Set it aside off the heat.
- In a big bowl, whisk both sugars, the eggs and yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate and whisk to just combine.
- Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips.
- Scrape the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the middle displays as much goo on it as you want to see in the middle of those brownies!
- Let the brownies cool in the pan on a rack for about 45 minutes. Brownies need time to set, and if you try to cut them while they are too warm, they will fall apart and ruin your day. Slice them at room temperature or colder, and if you want them warm, just put them in a hot oven for a minute or two. Serve the brownies with ice cream, duh!
BROWNIE COOKIES
Cookies and brownies in one! Could life get any better? This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.
Provided by Cheryl
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- In a small mixing bowl combine flour and baking powder.
- Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
- Bake cookies for 12 to 15 minutes.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 55.4 g, Cholesterol 62 mg, Fat 19.4 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 3 g, Sodium 106.1 mg, Sugar 36.2 g
THE BEST BROWNIES
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
Provided by Juenessa
Categories Bar Cookie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the oil/sugar mixture.
- Pour into greased 9 x 9 square pan.
- Bake for 20 minutes or until sides just starts to pull away from the pan.
- Cool completely before cutting.
- Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
BROWN-EDGE COOKIES
These one-bowl cookies, sometimes known as crispies, are buttery like the Danish cookies in blue tins, tender in the middle like snickerdoodles and snappy like Scottish shortbread. But there's nothing else quite like them, and they go with everything. No one knows the exact provenance of the recipe, but Nabisco sold a similar cookie called brown-edge wafers until they discontinued production in 1996. This all-butter version is adapted from Millie Shea of Traverse City, Mich., who learned it from her mother in the 1930s. For best results, be sure to cream the butter and sugar until fluffy, and don't overbake.
Provided by Margaux Laskey
Categories snack, cookies and bars, dessert
Time 1h15m
Yield About 4 dozen
Number Of Ingredients 6
Steps:
- Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer with the paddle attachment or an electric hand mixer, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla. Beat on medium until incorporated, about 1 minute.
- Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl. Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.
- Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking.
- Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 10 to 12 minutes. Repeat with the rest of the dough.
- Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.
CARAMEL NUT BROWNIE COOKIES
This uses a boxed cake mix and the recipe is from a grocery store circular. If you do not sift the flour you will have little white specks throughout the cookies
Provided by cookiedog
Categories Drop Cookies
Time 27m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350F and spray two baking sheets with nonstick cooking spray.
- Stir together cake mix, flour, oil and eggs in a large bowl until a soft dough forms.
- Drop large tablespoons of dough onto prepared baking sheets.
- Press four caramel squares and some pecan pieces into the top of each.
- Bake for 10 to 12 minutes or until cookies are set but slightly soft in the center.
Nutrition Facts : Calories 195.9, Fat 10.7, SaturatedFat 1.8, Cholesterol 18.2, Sodium 204.4, Carbohydrate 24.6, Fiber 0.8, Sugar 13.9, Protein 2.7
BROOKIES
Combine two popular bakes, a chewy chocolate chip cookie and rich brownie, in this inventive treat. Fill the cake tin with these for the festive season, or give as gifts
Provided by Good Food team
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
- For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
- Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.
Nutrition Facts : Calories 489 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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