CHOCOLATE-GINGER BROWNIES
The batter for these fudgy ginger brownies never actually touches a bowl. Butter and chocolate are melted in a saucepan, and the other ingredients are stirred right in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
- Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares.
MINI CHOCOLATE & GINGER BROWNIES
A squidgy dark chocolate traybake dotted with spicy crystallised ginger then cut into bitesize squares for the perfect sweet canapé
Provided by Caroline Hire - Food writer
Categories Dessert, Snack
Time 1h
Yield Cuts into 36 squares
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4 and line a 20cm x 20cm square tin with baking parchment. Melt the dark chocolate with the butter in the microwave or in a heatproof bowl over just simmering water.
- Mix together the sugar, flour and cocoa powder and stir in the melted chocolate and butter mixture, followed by the eggs. Stir through crystallised ginger.
- Pour into the tin and smooth the surface. Bake for 35 - 40 mins. Allow to cool thoroughly before slicing into small bites. Arrange on a tray and sprinkle with icing sugar before serving.
Nutrition Facts : Calories 129 calories, Fat 7.7 grams fat, SaturatedFat 4.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 10.9 grams sugar, Fiber 0.6 grams fiber, Protein 1.4 grams protein, Sodium 0.2 milligram of sodium
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
DARK CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
- Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
- In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
- In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
- Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.
Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 40 milligrams, Sodium 55 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 3 grams
CHOCOLATE-GINGER BROWNIES
To make the batter for these super-quick brownies, melt butter and chocolate in a saucepan, then stir the other ingredients right in. Set a batch out on a serving platter, and watch it disappear just as quickly.
Yield makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter an 8-inch square baking dish. Line bottom with parchment, allowing 2 inches to hang over two sides. Butter lining (not overhang).
- Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
- Pour batter into prepared dish. Spread evenly with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.
GINGERY BROWNIE CRINKLE COOKIES
These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
- Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
- Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
- Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
- Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
- Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.
CHOCOLATE FUDGE BROWNIES
Make and share this Chocolate Fudge Brownies recipe from Food.com.
Provided by Caryn Gale
Categories Bar Cookie
Time 45m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- On stovetop, melt chocolate, margarine, water, sugar, and vanila in a pot on a very low flame.
- When melted and smooth, remove from fire.
- Add eggs, one at a time, mixing well after each addition.
- Combine flour, baking soda and salt.
- Gradually blend into chocolate mixture.
- At this point you can add chips or nuts if you like them.
- Spread into a greased pan.
- Bake at 325 for 30-35 minutes.
- Don't overbake!
Nutrition Facts : Calories 1312.4, Fat 88.4, SaturatedFat 53.4, Cholesterol 292.8, Sodium 761.1, Carbohydrate 141.3, Fiber 17.9, Sugar 76.6, Protein 24.4
PERFECT CHOCOLATE BROWNIES
Make and share this Perfect Chocolate Brownies recipe from Food.com.
Provided by Virginia
Categories Bar Cookie
Time 40m
Yield 28 brownies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13" pan.
- Melt shortening in a large saucepan over low heat, then stir in cocoa.
- Remove from heat.
- Mix in sugar and vanilla then mix in eggs one at a time.
- Stir in remaining ingredients then stir in nuts.
- Bake for 30 minutes.
- Cool completely, before cutting into 2x2" squares.
- I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE BROWNIES
This recipe is great! You can double it to make more, using a bigger pan. My family just loves them. It is a regular dessert is our home! The brownies just melt in your mouth! Adding peanut butter to the batter really brings out the fudge taste!
Provided by TERESA VANNATTA
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
- In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 12.3 g, Cholesterol 18.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 56.6 mg, Sugar 7.8 g
CHOCOLATE-GLAZED BROWNIES
These moist and fudgy squares are bursting with such rich chocolate flavor, you'd never know they're low in fat. They're ideal for taking to bake sales and family gatherings. For holidays, I like to dress them up with colorful candy sprinkles. -Deb Anderson, Joplin, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
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