GLAZED CHOCOLATE CHIP BROWNIES
Shortly after we married, my husband asked if I would bake up a pan of brownies for him to take to work. I said, "Sure-I have the best recipe." He liked to cook, too, and said hehad the best recipe. To settle the matter, we each baked a batch and let his co-workers decide. My recipe won!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the butter, eggs and vanilla. Combine dry ingredients; add to butter mixture. Stir in water and chocolate chips until blended. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack., For glaze, in a microwave, melt the chips and butter with milk; stir until smooth. Whisk in the confectioners' sugar and vanilla until smooth. Refrigerate for 20 minutes or until mixture reaches a spreading consistency; frost brownies.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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.
GLAZED BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
- In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
- Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.
GLAZED CHOCOLATE CHIP BROWNIES
Make and share this Glazed Chocolate Chip Brownies recipe from Food.com.
Provided by tweetyfan
Categories Dessert
Time 55m
Yield 48 brownies
Number Of Ingredients 15
Steps:
- In a bowl, combine the butter, eggs and vanilla. Combine the dry ingredients; add to the butter mixture and mix well. Stir in water and chocolate chips until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack. In a saucepan, combine the chips, milk and butter until chips and butter are melted. Remove from the heat; whisk in the confectioners' sugar and vanilla until smooth. Cover and refrigerate until frosting is room temperature, about 20 minutes; frost brownies. Cut into bars.
Nutrition Facts : Calories 120.7, Fat 5.3, SaturatedFat 3.2, Cholesterol 17, Sodium 51.5, Carbohydrate 18.8, Fiber 0.9, Sugar 14.8, Protein 1.2
HOT CHOCOLATE BROWNIES
These one-bowl brownies couldn't be easier to make, and adding leftover hot chocolate mix is the perfect way to make them extra special. Interested in a Mexican hot chocolate version? Just add 1 teaspoon ground cinnamon to the dry ingredients and sprinkle the top of each brownie with a pinch of chili powder.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
- Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
- Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
CHOCOLATE-GLAZED BROWNIE SQUARES
That deep chocolate flavor infused in every bite of these brownies? That's from adding coffee to the batter. (Try pairing these treats with a mug, too!)
Provided by My Food and Family
Categories Dairy
Time 2h12m
Yield 48 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs, coffee and vanilla; mix well. Blend in flour. Stir in nuts. Spread into prepared pan.
- Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan. Cut into 48 pieces.
- Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Let stand 15 min. Place brownies on waxed paper-covered baking sheet; spoon about 1-1/2 tsp. chocolate mixture over each brownie, spreading with knife to thinly coat sides. Refrigerate 30 min. or until glaze is firm.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE GLAZE
When you have a chocolate glaze recipe that's as versatile and simple as this one is, it's easy to rely on it time and again. It's so quick to prepare that you can wait until the last minute to mix it up. Or you can make it ahead and reheat it to a pourable consistency when you need it. This makes a hefty amount, so if you don't use all of it, just store the leftovers in a sealed container and refrigerate until needed.
Provided by Ken Haedrich
Categories Dessert Chocolate Sauce Condiment/Spread Milk/Cream Coffee
Yield Makes about 1 1/4 cups
Number Of Ingredients 3
Steps:
- Bring the cream to a near boil in a small saucepan. Remove the pan from the heat and stir in the vanilla or espresso powder. Immediately add the chocolate chips. Tilt the pan this way and that so the hot cream runs over them. Set the pan aside for 5 minutes, then stir the mixture briefly to start smoothing it out.
- Let the mixture rest for another 2 to 3 minutes, then whisk briefly, until smooth. The glaze will be a little runny at first, perfect for drizzling on pound cakes and Bundt-type cakes. If you want slightly thicker coverage, such as on a cheesecake or sheet cake, you can let the glaze cool slightly before spreading it. If the sauce cools and starts to thicken and you need to rewarm it to thin it out, heat it very gently in a saucepan. You can also reheat it in a microwavable container, but proceed carefully so you don't burn the chocolate-microwave for no more than 15 seconds at a time, stirring between each round.
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 GLAZE
Steps:
- Melt the chocolates and shortening in the top of a double boiler over slowly simmering water, stirring often. Using a spoon, drizzle the glaze sparingly over cookies.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 5 milligrams, Sugar 8 grams, TransFat 0 grams
CHOCOLATE GLAZE
Use this easy, no-cooking-necessary glaze to ice doughnuts and cupcakes, or drizzle over anything else you want.
Provided by Melissa Ben-Ishay
Categories HarperCollins HarperCollins Condiment/Spread Condiment Dessert Milk/Cream Chocolate
Number Of Ingredients 5
Steps:
- Sift the sugar into a large mixing bowl. Add the cocoa powder, milk, vanilla, and salt and whisk or stir with a spoon until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency.
- If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature.
SKILLET BROWNIE WITH CHOCOLATE GANACHE FROSTING
This skillet brownie has it all: It's chewy at the edges, and gooey in the center. (For maximum gooeyness, err on the side of underbaking slightly.) Topped with more chocolate and a sprinkling of flaky sea salt, this easy recipe is a chocolate lover's dream.
Provided by Erin Jeanne McDowell
Categories cakes, cookies and bars, dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Lightly butter a 10-inch oven-safe skillet. Fill a medium pot with about 1 1/2 inches of water, and bring to a simmer. Place a medium bowl over the pot and add the chocolate, butter and oil. Heat, stirring frequently, until the chocolate and butter are melted. (Alternatively, place the chocolate, butter and oil in microwave-safe bowl, and microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, stirring after each, until the butter and chocolate are melted.) Remove the bowl from the heat and whisk in the light brown sugar and granulated sugar. (The mixture will be grainy.)
- In a medium bowl, whisk together flour, baking powder and salt and set aside. To the chocolate mixture, add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture and mix until just incorporated. Pour the batter into the prepared skillet and spread into an even layer using a spatula.
- Bake the brownie until the surface appears set: A toothpick inserted into the center should come out with a few moist crumbs attached, 30 to 33 minutes. Let cool completely.
- While the brownie cools, make the ganache: Place the chocolate in a medium, heat-safe bowl. Bring the cream to a simmer in a small pot over medium heat. Pour the hot cream over the chocolate and let it stand undisturbed for 15 seconds. Stir the ganache until the chocolate is melted and the mixture is smooth. Let cool slightly.
- Once the brownie is cool, spread the ganache onto the brownie in an even layer. (It will have thickened slightly. If it's not thick enough, you can refrigerate it for 10 minutes or so; if it thickens too much, you can microwave it in 10-second bursts in a microwave-safe bowl until it's spreadable again.) Sprinkle with flaky sea salt.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 246 milligrams, Sugar 42 grams, TransFat 0 grams
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.
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CHOCOLATE-GLAZED BROWNIES RECIPE | MYRECIPES
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5/5 (4)Servings 18
- Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts. Add 2 cups chocolate morsels and vanilla extract, stirring until mixture is smooth. Let cool 15 minutes.
- Add flour, baking soda, and salt to cooled chocolate mixture, stirring until blended; stir in eggs and chopped pecans until blended. Spread brownie batter into a greased and floured 13- x 9-inch pan.
- Bake at 325° for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften. Spread over top. Cool on a wire rack.
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