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.
VERY CHOCOLATE BROWNIES
I've spent years trying different recipes in search of the perfect brownie...and this scrumptious version might be it. The fluffy melt-in-your-mouth top layer is absolutely heavenly. It's impossible to eat just one!-Arlene Butler, Ogden, Utah More Chocolate Brownie Recipes »
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture. Stir in walnuts. , Line a 13x9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. , For topping, melt chocolate chips and butter with water in a microwave; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.
Nutrition Facts : Calories 160 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 52mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CHOCOLATY BROWNIES
This is a really easy recipe that uses no oil or eggs. It whips up in a flash and is especially good for impromptu gatherings of kids.
Provided by Micki Stout
Categories Desserts Cookies Cake Mix Cookie Recipes
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 15 x 10 inch jelly roll pan with nonstick cooking spray.
- Prepare pudding as directed in large mixing bowl. Whisk in the cake mix. Stir in chocolate chips.
- Pour batter into prepared pan. Sprinkle with mini M and M's, if desired. Bake for 25 to 30 minutes, or until middle of brownies spring back up when touched. Cool completely and cut into 30 squares.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25 g, Cholesterol 2.3 mg, Fat 6.2 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 205.7 mg, Sugar 17.3 g
VERY CHOCOLATE BROWNIES
This rich, decadent brownie is a Grand Prize winner from Taste of Home magazine. Chocolate mousse topping takes it over the edge!!!
Provided by Christmas Carol
Categories Dessert
Time 1h20m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a microwave or double boiler, melt chocolate and butter for brownies.
- Cool 10 minutes.
- Add sugar and mix well.
- Stir in the eggs and vanilla.
- Add flour and mix well.
- Line a 13x9x2 inch baking pan with foil and grease the foil.
- Pour batter into the pan.
- Bake at 350F for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Do not overbake.
- Cool completely.
- For topping, melt chocolate chips, water, butter, and almond extract in a microwave or double boiler.
- Stir until smooth.
- Cool to room temperature.
- Fold in whipped cream.
- Spread over brownies.
- Chill before cutting.
- Pour a big glass of ice cold milk and INDULGE!
- Store leftover brownies (if there are any) in refrigerator.
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.
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
RIDICULOUSLY EASY ONE-BOWL BROWNIES
This easy brownie recipe is everything a brownie should be - chewy, dense, melt-in-your mouth chocolatey. One bowl, one sheet of foil, one pan, done.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line a 13x9 pan with piece of foil long enough to extend over the ends of the pan, and grease the foil and the rest of the pan.
- In a large microwaveable bowl, add the butter and the chocolate (break the chocolate into pieces).
- Microwave for about a minute, removing and stirring to judge how much the chocolate has melted, then nuke in 15 second increments after that. It usually takes me about a minute and a half to completely melt the chocolate.
- Stir in the sugar, eggs, and vanilla.
- Stir in the flour, and if using, the pecans. Mix well.
- Spread the batter into the pan.
- Bake for 30 - 35 minutes, until a toothpick inserted in the center comes out crumby.
- Let cool, then remove the brownies from the pan with the foil "handles."
- Cut into squares, and enjoy!
- Store in an air-tight container at room temp.
EASIEST BROWNIES EVER
Minimal ingredients and procedures in this recipe won me over but only secondarily to the super chocolate taste and chewy texture.
Provided by PIZZA2471
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11 inch baking dish.
- In a large bowl, mix the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, salt and cocoa powder just until moistened. Stir in the walnuts, if using. Spread the batter evenly into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top is dry and the edges begin to pull away from the sides of the pan. Cool before cutting into squares.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.1 g, Cholesterol 71.7 mg, Fat 23.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 129.4 mg, Sugar 24 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
CHOCOLATE BROWNIES
Categories Chocolate Dairy Dessert Bake Kid-Friendly Fall Spring Summer Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 20 brownies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.
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
RICH CHOCOLATE BROWNIES
I'm one of those people who need chocolate on a regular basis. I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares...and this is it. My family loves these brownies - they never last more than a day at our house. -Karen Trapp, North Weymouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.
Nutrition Facts :
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