GRANDMA'S CHOCOLATE SYRUP BROWNIES
When my grandmother brings these to any sort of family function, they are gone before you know it! Special requests are always made for these brownies.
Provided by iewe7726
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the Brownies:.
- Cream butter and sugar.
- Add eggs and chocolate syrup. Mix until well blended.
- Add flour and mix well.
- Add nuts.
- Bake in a 9 x 13-inch cake pan for 30 minutes at 350 degrees.
- For the Frosting:
- Boil sugar, margarine, and milk for 1 minute.
- Remove from heat and add l/2 cup chocolate chips.
- Stir until thick, then quickly spread over brownies (when brownies are cool). This frosting thickens quickly.
BEST CHOCOLATE SYRUP BROWNIES
Make and share this Best Chocolate Syrup Brownies recipe from Food.com.
Provided by Cookin In Texas
Categories Dessert
Time 55m
Yield 16-18 brownies, 16-18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a bowl, cream together butter,sugar and eggs until very creamy and well blended.
- Add salt.
- Stir in flour,mixing to blend well.
- Add chocolate syrup, vanilla and chopped nuts.
- pour mixture into well greased and floured 9 inch square baking pan,
- Smooth top.
- Bake for about 35 minutes or until toothpick inserted into middle of cake comes out clean.
- Cool in pan on wire rack but loosen cake around edges.
- cut into squares. Garnish with walnut or pecan halves or dust with powdered sugar.
Nutrition Facts : Calories 228.7, Fat 11.6, SaturatedFat 4.8, Cholesterol 55.2, Sodium 113.3, Carbohydrate 28.3, Fiber 1, Sugar 17.6, Protein 3.5
BEST EVER CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
- In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
- Spread the warm Ganache over the brownies. Allow the Ganache to set completely before cutting into squares.
- Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
- The ganache should be used for spreading while warm.
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.
CHOCOLATE SAUCE BROWNIES
These moist cake-like brownies are loaded with crunchy nuts and topped with sweet frosting. If you don't have leftover chocolate sauce, substitute purchased chocolate syrup in this recipe with equally tasty results. -Vickie Overby, Wahpeton, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat boil 1 minute. Remove from heat. Add chocolate chips; stir or whisk 5 minutes or until smooth. Spread over brownies.
Nutrition Facts :
INSANELY GOOD CHOCOLATE BROWNIES
Provided by Rebecca Katz
Categories Chocolate Dessert Bake Kid-Friendly Wheat/Gluten-Free Healthy Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 brownies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.
- Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
- Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
- Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
- Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.
BROWN SUGAR BROWNIES
For Chocolate Brown Sugar Brownies, stir 1 cup semisweet chocolate chips into the batter along with the nuts. Bake in lightly greased pan 13 x 9 x 2 inches for 30 minutes.
Provided by Rosina
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
- Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
- Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 17.7 g, Cholesterol 21.5 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 122 mg, Sugar 10.8 g
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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EASY CHOCOLATE SYRUP BROWNIES | RECIPES - HERSHEYLAND
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Servings 24Total Time 50 minsCategory Tags
- Beat butter, sugar, eggs and vanilla until well blended in large bowl. Stir together flour and baking soda; add alternately with chocolate syrup to butter mixture; beat well. Stir in nuts. Pour batter into prepared pan.
- Bake 35 to 40 minutes or until brownie begins to pull away from edges of pan. Cool completely in pan on wire rack. Frost with "Syrup Frosting". Cut into squares.
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