CHEWY BROWNIES
If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!
Provided by Tom
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
- Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
Nutrition Facts : Calories 154.9 calories, Carbohydrate 18 g, Cholesterol 20.7 mg, Fat 9 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 54.8 mg, Sugar 12.4 g
CHEWIEST BROWNIES
In my opinion, a brownie isn't a brownie unless it has some "bite" to it. It needs to be dense and chewy not "caky". This brownie recipe fits the bill and I've tried many recipies. Although this recipe does not call for frosting...it tastes a lot better with your favorite chocolate icing.
Provided by Sparkle 1874
Categories Bar Cookie
Time 40m
Yield 12 Bars, 5-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- (150 degrees C).
- Line on 9x13 inch pan with greased parchment paper.
- Combine the cocoa, melted butter, sugar, eggs, salt, flour and vanilla.
- Mix until well combined. It should be very think and sticky.
- Spread mixture into the prepared pan.
- Bake at 300 degrees F (150 degrees C) for 30 minutes.
- Cool completely before cutting into squares.
Nutrition Facts : Calories 668.1, Fat 23, SaturatedFat 13.7, Cholesterol 133.4, Sodium 279.4, Carbohydrate 116.7, Fiber 6.4, Sugar 88.5, Protein 8.7
CHEWIEST BROWNIES
Rich chocolate chewy brownies, not cakey at all!
Provided by Krissyp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
- Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
- Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.3 g, Cholesterol 25.7 mg, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 58.2 mg, Sugar 18.4 g
CHEWY BROWNIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
- Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside.
- Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.
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 BROWNIES
"Corn syrup helps keep these brownies moist and fudgy," assures Sheila Wood of Macksville, Kansas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine sugar, flour, cocoa, salt and baking powder. Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts if desired. Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-27 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar while warm if desired.
Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 118mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
SHEET-PAN BROWNIE THINS
These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.
Provided by Rhoda Boone
Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
- Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
- Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
- Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
- Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
- Do Ahead
- Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
CHEWY CHOCOLATE BROWNIES
Chocolate brownies which have a gooey, chewy texture in the middle with a slight crunch on top.
Provided by elliejewkes
Time 1h15m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Turn on the oven to 180 degrees and butter the tin you're using, then cover with greaseproof paper. The best tin for this would be a thinner, wider version of a loaf tin (a brownie tin).
- Melt the butter. You can either do this in a pan over the stove, or in a microwave. If you're using a microwave, place the butter in a microwavable dish and microwave for about 40 seconds. Then add the caster sugar, mix well. Sieve the hot chocolate (or cocoa powder) over the mixture, and stir in.
- Next, add the vanilla extract and 3 eggs. For best results at this stage, use a whisk as this will combine the eggs and previous mixture faster than using a wooden spoon or similar.
- Place the dark chocolate and milk chocolate into a suitable heatproof bowl, and place over a pan of simmering water. Stir the chocolate to allow it to melt, whilst ensuring that none of the water enters the bowl. When all of the chocolate is melted, carefully take out the bowl and leave to cool for a few minutes. When the bowl is at a temperature appropriate for holding, pour the chocolate into the mixture.
- Following this, sieve the plain flour over the mixture along with the baking powder and fold in carefully. Cut the white chocolate into little cubes and add to the mixture, still folding it in as otherwise the air in the mixture will be lost.
- Once all of the ingredients are in the mixture, pour it into the tin. Cook at 180 degrees for about 40 minutes. To check whether it's cooked, take a spoon or fork, hold the part you usually put in your mouth and put the other end into the brownie. If this comes out clean, the brownie is done - if not place the brownie back in the oven and cook for another 15 minutes.
CHEWY BROWNIES
Corn syrup helps keep these brownies moist and fudgy. This is my favorite Brownie. Recipe comes from TOH.
Provided by IamEarnie
Categories Bar Cookie
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar, flour, cocoa, salt and baking powder.
- Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts.
- Spread in a greased 13x9 inch baking pan. Bake at 350 for 25-27 min or until a toothpick comes out clean. If desired, dust with confectioner's sugar while warm.
Nutrition Facts : Calories 129.1, Fat 6.8, SaturatedFat 1, Cholesterol 20.7, Sodium 83.7, Carbohydrate 16.6, Fiber 0.4, Sugar 11.5, Protein 1.4
CHEWY BROWNIES
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
- Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.
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