VANILLA BROWNIES
I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!
Provided by Stephanie
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
- In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan.
- Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 26.4 g, Cholesterol 25.7 mg, Fat 7.1 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 75.8 mg, Sugar 19.5 g
VANILLA BROWNIES
These unique brownies are a nice surprise from the usual chocolate brownie. If you love cake and brownies as much as I do, you will love this wonderful recipe.
Provided by Cooking to Perfecti
Categories Bar Cookie
Time 1h
Yield 32 brownies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 (F).
- Line 13x9x2 inch rectangular pan with foil, or grease and flour.
- Heat vanilla chips and margarine over low heat, stirring frequently, just until melted.
- Remove from heat; cool.
- Stir in remaining ingredients.
- Spread batter in pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Prepare Vanilla Glaze:.
- Mix all ingredients until smooth.
- Spread on cooled brownies.
- YUM!
Nutrition Facts : Calories 160.9, Fat 8.4, SaturatedFat 3.2, Cholesterol 24, Sodium 88.3, Carbohydrate 19.9, Fiber 0.3, Sugar 15.6, Protein 2
SERIOUSLY GOOD VANILLA BROWNIES RECIPE BY TASTY
Here's what you need: all purpose flour, butter, white sugar, light brown sugar, whole large eggs, white chocolate, salt, vanilla
Provided by Devan Cameron
Categories Desserts
Yield 9 servings
Number Of Ingredients 8
Steps:
- Set the oven to 165°C/325°F and line your baking tray with parchment paper. Melt the butter, vanilla, and chocolate together in a bowl over some hot water (double boiler). Stir frequently and once completely melted turn off the heat but keep warm.
- In a separate bowl, beat the eggs and salt together vigorously until frothy. Then, add ½ of the sugar and blend until dissolved. Repeat until all of the sugar is dissolved. Once all of the sugar is dissolved continue beating until the eggs double in size and turn pale. This takes about 8-10 minutes and should be done on medium speed using a stand mixer or hand mixer.
- Once the eggs are pale and yellow, slowly add in the melted chocolate, butter and vanilla mixture and continue to mix with the mixer on low speed.
- Next, stir in the flour. Once nicely mixed, pour the mixture into the lined baking tray.
- Bake for 35-45 minutes at 165°C/325°F until the centre comes out clean when poked with a toothpick.
- Let cool on a resting rack for 20 minutes, cut, and serve.
Nutrition Facts : Calories 389 calories, Carbohydrate 53 grams, Fat 18 grams, Fiber 0 grams, Protein 5 grams, Sugar 41 grams
TRIPLE-VANILLA BROWNIES
Chocolate is tasty, but even chocoholics will agree that these vanilla brownies are irresistible!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch pan. In 2-quart saucepan, heat butter and baking chips over low heat, stirring frequently, just until melted. (Mixture may appear curdled.) Remove from heat; cool.
- Stir in remaining brownie ingredients until well blended. Spread evenly in pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
- In medium bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over brownies. For brownies, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 80 mg
WHITE BROWNIES
Geneva Mayer of Olney, Illinois uses white chocolate and vanilla chips to give traditional brownies a delicious twist. "These moist chewy snacks will satisfy even the most avid chocolate lover," she promises.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 172 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 86mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CHEWY BROWNIES
"Corn syrup helps keep these brownies moist and fudgy," assures Sheila Wood of Macksville, Kansas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine sugar, flour, cocoa, salt and baking powder. Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts if desired. Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-27 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar while warm if desired.
Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 118mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
DAIRY-FREE VANILLA BROWNIES
I use barley flour from Bob's Red Mill®. Add organic chocolate chips or blueberries to add sweetness and yum-ness.
Provided by sustain3earth
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
- Beat eggs, vegetable oil, and vanilla extract together in a large bowl. Mix barley flour, sugar, baking powder, and salt together in a separate bowl; add to eggs mixture and stir to make a smooth batter. Pour batter into prepared baking dish.
- Bake in preheated oven until brown on top and set in the center, 20 to 30 minutes.
Nutrition Facts : Calories 293 calories, Carbohydrate 44.2 g, Cholesterol 62 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 477.7 mg, Sugar 25.6 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
FUDGY BROWNIES
Steps:
- Get prepared
- Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
- Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
- Make the batter
- Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
- Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
- Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
- Bake the brownies
- Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
- Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
- Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
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