THE BEST BROWNIES
Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.
Provided by Chef John
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
- Mix flour and salt together in a bowl; set aside.
- Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
- Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
- Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
- Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 9.9 g, Sodium 179.4 mg, Sugar 28 g
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
2-INGREDIENT BROWNIES
The secret to these fudgy two-ingredient brownies is separating the eggs and whipping the whites to stiff peaks before folding in the chocolate. This helps give the brownies structure and also stay moist and airy after cooking.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 16 brownies
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 opposite sides.
- Place 1 1/3 cups of the chocolate chips in a medium microwave-safe bowl. Microwave the chocolate until melted, stirring halfway through, about 2 minutes. Let cool slightly, about 5 minutes.
- Separate the egg whites into a large bowl. Add the yolks and 2 tablespoons water to the chocolate, then whisk until smooth and combined; set aside, Whip the egg whites with an electric mixer on medium-high speed until stiff peaks form. Gently fold 1/3 of the chocolate mixture into the egg whites, mixing until just combined (you want the whites to stay as fluffy as possible). Repeat 2 more times with the remaining chocolate, folding until well combined.
- Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center comes out clean, 25 to 27 minutes. Sprinkle the remaining 1/3 cup chocolate chips over the top and return to the oven; bake until just beginning to melt, about 2 minutes. Remove from oven and spread the melted chocolate all over the top of the brownies with an offset spatula.
- Let cool completely in the pan, about 30 minutes, Use the parchment overhang to remove the brownies from the pan and cut into squares.
THE ULTIMATE BROWNIE
Fudgy brownies that are the best you have ever tried. Fattening but worth it! Brownies can be frozen after baking.
Provided by Carol
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray.
- In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla.
- Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
- Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!
Nutrition Facts : Calories 378 calories, Carbohydrate 35.2 g, Cholesterol 84.8 mg, Fat 26 g, Fiber 2.9 g, Protein 6.4 g, SaturatedFat 9.3 g, Sodium 120.4 mg, Sugar 25.7 g
THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, semi-sweet chocolate chips, granulated sugar, brown sugar, vanilla extract, salt, large eggs, all-purpose flour, dark cocoa powder, nonstick cooking spray
Provided by Claire Nolan
Categories Desserts
Time 1h3m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180˚C).
- Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
- Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
- Whisk in the eggs until fully combined.
- Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
- Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let cool completely before cutting.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams
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
BEST FUDGY BROWNIES
I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Categories Desserts
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
TO DIE FOR BROWNIES
No other recipe I've found compares. The ultimate cake-like brownie. After many years this recipe still holds strong in our family.
Provided by Cheryl E
Categories Bar Cookie
Time 50m
Yield 15 brownies
Number Of Ingredients 14
Steps:
- Combine flour, baking powder and salt (set aside).
- Combine melted butter, cocoa, sugar, eggs and vanilla.
- Blend dry mix into moist mixture.
- Add nuts and pour batter into a greased 9x13-inch pan.
- Bake at 350°F degrees for 35 minutes or until it just starts to pull away from sides.
- ICING: Melt butter in saucepan with milk on medium/low.
- Combine cocoa with sugar and stir into milk mixture.
- Add vanilla and let cool till spreading consistency (will be runny at first).
- Sprinkle with more nuts if desired.
Nutrition Facts : Calories 501.8, Fat 25.8, SaturatedFat 12.7, Cholesterol 105.8, Sodium 253.8, Carbohydrate 64.6, Fiber 2.2, Sugar 50.6, Protein 5.7
MARTHA LOUISE STEWART'S "TO-DIE-FOR" BROWNIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes one 9-by-13-inch pan
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add oil and sugar, beating for 10 minutes.
- Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
- Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.
TO DIE FOR CHOCOLATE BROWNIES.
Amazing - You will want more&more&more.
Provided by laur3n12
Time 2h
Yield Makes Brownies
Number Of Ingredients 0
Steps:
- Cut up all the butter into a good size glass bowl, then break up 185g of your amazing milk chocolate into small pieces and add in with the butter. Fill a saucepan about one quarter full with hot water, then sit the bowl on top of the saucepan and allow it to melt. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them together. Once the butter &chocolate has melted together cover the glass 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 &butter to cool, place a shelf in the middle of your oven and turn the oven on to fan 160C. Use a shallow 20cm square tin, place grease proof paper into the tin. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, to get rid of any lumps.
- With a sharp knife, chop 50g white chocolate and 50g milk chocolate into small chunks on a chopping board. Put the two different chocolates to one side for later use. After measured out your milk chocolate chips put them aside next to your chocolate.
- Break 4 medium eggs into a large bowl and tip in 265g sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, this takes about 7 or 8 minutes, so don't lose heart. You'll know it's ready when the mixture becomes really pale. Pour your egg and sugar mix back into a large bowl.
- Now pour the cooled chocolate mixture over the eggs and sugar mix, and then gently fold together with a rubber spatula middle, making 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 color is a dark brown. The idea is, be as gentle and slow - you don't want to undo all the work you did in step 4.
- 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 the powder using the figure of eight action as before, it will end up looking gungy and fudgy. Once finished place your mix in your tin and spread evenly through the tin so it is even in corners, then evenly sprinkle your two chocolates and chocolate chips over the mixture.
- Place the tin into the oven and set your timer for 25 minutes. 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. After take out the oven and leave to cool for 10 minutes then get two cooling racks and turn the brownie upside down and remove the tin and the grease proof paper and cut into good brownie sizes. Then place into an airtight tub and munch away!
- It's useful for you because you can keep the brownies in an airtight tub then the brownies should last for a good 2 weeks but you can also freeze the brownies and they should last for upto a month.
More about "todieforbrownies recipes"
THE FUDGIEST BROWNIE RECIPES OF ALL TIME | TASTE OF HOME
From tasteofhome.com
ONE BOWL BROWNIES {BEST BROWNIE RECIPE!} - TWO PEAS …
From twopeasandtheirpod.com
BEST HOMEMADE BROWNIES RECIPE (FROM SCRATCH)
From joyfoodsunshine.com
TO DIE FOR BROWNIES | BEYOND DIET RECIPES
From beyonddiet.com
12 OF THE BEST BROWNIES YOU'LL EVER MAKE | CANADIAN LIVING
From canadianliving.com
35 BEST BROWNIE RECIPES | EASY BROWNIE RECIPE IDEAS
From foodnetwork.com
BROWNIE RECIPES | ALLRECIPES
From allrecipes.com
BROWNIE RECIPES, BEST & EASY BROWNIE RECIPES | FOOD & WINE
From foodandwine.com
TO DIE FOR BROWNIES - LITTLE MISS MOFFITT BAKED GOODS
From littlemissmoffittbaker.com
THE VERY BEST BROWNIE RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST ULTIMATE BROWNIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
DISCOVER WHAT MAKES CHEF JOHN'S BROWNIES TRULY THE BEST
From allrecipes.com
TIPS AND SERVING SUGGESTIONS FOR BROWNIES - THE SPRUCE EATS
From thespruceeats.com
7 FOOLPROOF WAYS TO STORE BROWNIES AND KEEP THEM FRESH
From bakingkneads.com
TO-DIE-FOR FUDGY MINT BROWNIES | FOODTALK
From foodtalkdaily.com
BROWNIES TO DIE FOR - YUM TASTE
From yumtaste.com
HOME [WWW.FAANGTHAI.COM]
30 OF THE BEST BROWNIES YOU’RE NOT BAKING (YET)
From tasteofhome.com
BEST BROWNIE DELIVERY SERVICES OF 2022 - THE SPRUCE EATS
From thespruceeats.com
15 BEST HOMEMADE BROWNIE RECIPES | SOUTHERN LIVING
From southernliving.com
HOW TO STORE BROWNIES AND WHAT TO STORE THEM IN
From homestratosphere.com
THE BROWNIE BAKERS - HOME PAGE
From thebrowniebakers.com
FUDGY GLUTEN-FREE VEGAN BROWNIES - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
BROWNIES & BLONDIES RECIPES - THE SPRUCE EATS
From thespruceeats.com
BROWNIES TO DIE FOR! BY BEV SHAFFER
From goodreads.com
BROWNIE RECIPES | MARTHA STEWART
From marthastewart.com
WORLDS BEST FUDGIEST BROWNIES - CAFE DELITES
From cafedelites.com
BROWNIE RECIPES - MOIST, CHEWY, CHOCOLATE & MORE | TASTE OF HOME
From tasteofhome.com
20 BEST-EVER TIPS AND SWAPS FOR BROWNIES | EAT THIS NOT THAT
From eatthis.com
THE BEST CHOCOLATE TOFFEE BROWNIES | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE THE ULTIMATE BROWNIES, ACCORDING TO PASTRY CHEFS
From huffpost.com
THE TOP SECRET INGREDIENT THAT WILL MAKE YOUR BROWNIES EVEN BETTER
From onegoodthingbyjillee.com
KELLY'S FAVORITE RECIPES: TO DIE FOR BROWNIES
From kellysrecipeblog.blogspot.com
THE ULTIMATE BROWNIE GUIDE - HANDLE THE HEAT
From handletheheat.com
BROWNIES TO DIE FOR - LORRAINE REGULY
From lorrainereguly.com
21 WAYS TO BLING OUT YOUR BROWNIES - BUZZFEED
From buzzfeed.com
THE ULTIMATE CHOCOLATE BROWNIE: A GUIDE TO THE PERFECT TREAT
From she-eats.com
You'll also love