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.
DEEP DISH BROWNIES
My all-time favorite, make-from-scratch brownies recipe!
Provided by Biz McMahon
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
- In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!
Nutrition Facts : Calories 339.5 calories, Carbohydrate 44.2 g, Cholesterol 102.7 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 289.9 mg, Sugar 33.6 g
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
INTENSELY DEEP DARK CHOCOLATE BROWNIES
For Chocolate Lovers only. Moist, rich and decadent. Add the walnut only if you desire. So easy to prepare! From Gourmet Magazine.
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F with rack in center position.
- Butter and flour 13" x 9" pan.
- In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
- Remove from heat and allow to come to room temperature.
- Whisk in sugar and vanilla into chocolate/butter combination.
- Whisk in eggs, one at a time until thoroughly combined. Set aside.
- In separate bowl combine Dutch process chocolate powder, flour and salt.
- Combine flour mixture with chocolate/butter and whisk thoroughly.
- Add chopped walnuts if using.
- Spread brownie batter in pan and bake for 25-35 minutes.
- Cool completely.
DARK CHOCOLATE BROWNIES WITH MINT FILLED DELIGHTFULLS
[DRAFT]
Provided by Food Network
Categories dessert
Time 52m
Yield 16 Brownies
Number Of Ingredients 9
Steps:
- PREHEAT oven to 325°F. Line 8-inch-square baking pan with foil. Lightly grease. HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in ¾ cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining ¼ cup DelightFulls morsels over batter. BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.
DARK AND DELICIOUS BROWNIES
I saw this recipe on Yahoo. It sounds positively delicious so I had to save it and share. Adapted from Nancy Silverton's Pastries from the La Brea Bakery. The cook time does not include toasting the walnuts.
Provided by dojemi
Categories Bar Cookie
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- With rack in middle position, preheat oven to 325°F
- Lightly coat 11-by-17-inch jelly-roll pan with melted butter.
- Spread the walnuts on a second baking sheet, and toast in oven until lightly browned, 10 to 12 minutes.
- Shake pan halfway through baking to ensure the nuts toast evenly.
- In a stainless-steel mixing bowl set over a pot of gently simmering water, melt the butter and chocolate together.
- Raise oven temperature to 350°F
- In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, eggs, vanilla extract, and salt on medium-high until thick and mousselike, 3 to 5 minutes.
- Add the flour in 3 batches, turning mixer off before each addition and mixing on low speed until combined.
- Remove bowl from mixer, and stir in melted chocolate mixture and nuts.
- Pour batter into prepared jelly-roll pan, spread to an even thickness, and bake for 40 minutes, until brownies are firm to the touch.
- Before serving, slice into 3-by-four-inch squares.
- If desired, sift a fine layer of cocoa powder over the surface, brushing off excess cocoa for a velvety finish.
- Makes 15, 3 to 4 inch brownies.
Nutrition Facts : Calories 640.5, Fat 36.2, SaturatedFat 13.8, Cholesterol 146.9, Sodium 123.3, Carbohydrate 73.3, Fiber 2.1, Sugar 47.6, Protein 9.1
MONEY CAN'T BUY YOU HAPPINESS BROWNIES RECIPE
These brownies have a deep, rich chocolate flavor, dulce de leche with nuts, and a cheesecake layer. It's a fun baking recipe from Nadiya Hussain.
Provided by Nadiya Hussain
Yield Makes 18 squares
Number Of Ingredients 20
Steps:
- Put the butter and chocolate in a small pot and melt gently, stirring occasionally until the mixture is liquid. Set aside to cool.
- Line the bottom and sides of a 9 x 13-inch/23 x 33cm baking pan with some parchment paper so that it comes ½ inch/1cm above the top of the pan, and lightly grease.
- Preheat the oven to 350°F.
- Combine the eggs, brown sugar, and cooled coffee in a large mixing bowl (or the bowl of a stand mixer) and whisk until the mixture is light, thick, and fluffy. This should take 5 minutes with electric beaters. (Adding the coffee really enhances the flavor of the cocoa and you won't even be able to taste the coffee itself.)
- Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa, and salt and mix until you have a glossy batter.
- Mix the teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they're well dispersed-this trick will prevent them from sinking to the bottom when you bake the brownies. Pour the mixture into the prepared pan and level off the top. Bake for 25 minutes.
- While it is baking, toast the nuts in a large nonstick pan, stirring until they are a deep golden brown. Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix, and set aside.
- As soon as the brownies are baked, take them out of the oven and let cool completely in the pan. Spread the sticky nut mixture over the top and pop the whole thing in the freezer for 30 minutes.
- Adjust the oven to 325°F.
- Make the cheesecake top by mixing the cream cheese, granulated sugar, eggs, almond extract, orange zest, and flour together really well. Spoon and spread into an even layer over the nut mixture and pop into the oven for about 50 minutes. As soon as the cheesecake is set in the center, allow to cool totally and chill in the fridge overnight. The wait will be worth it!
- Dust with the cocoa, take out of the pan, and cut into squares. Eat, eat, eat!
DEEP, DARK BROWNIES
This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
- In a medium bowl, sift together flour, cocoa powder, and salt; set aside
- In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
- Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
- Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.
DEEP DARK ESPRESSO BROWNIES
Coffee isn't only for drinking! This unusual recipe from Nestle replaces cocoa with coffee powder which gives the strong aroma of your every morning brew. Use decaf coffee for your little ones
Provided by Grace Fung
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Lightly butter and flour an 9-inch square baking pan; set aside.
- Beat brown sugar, butter and sugar in a mixing bowl.
- Add eggs, vanilla and salt.
- Beat until well blended.
- Stir in espresso powder, flour and baking powder, mixing until smooth.
- Fold in chocolate chips.
- Pour batter into prepared pan.
- Bake for 30 mins.
- or until skewer inserted in the centre comes out clean.
- Cool completely in pan; cut and serve dusted with powdered sugar.
Nutrition Facts : Calories 315.1, Fat 16.5, SaturatedFat 9.9, Cholesterol 83.8, Sodium 178.1, Carbohydrate 39.7, Fiber 1.1, Sugar 33.7, Protein 2.9
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