BAKER'S ONE BOWL BROWNIES
My sister's favorite brownie recipe off the back of a Bakers Unsweetened Baking Chocolate Squares package.
Provided by MacChef
Categories Dessert
Time 50m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
- Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
- Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
- CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.
Nutrition Facts : Calories 199.4, Fat 12.2, SaturatedFat 5.7, Cholesterol 38.5, Sodium 61, Carbohydrate 22.8, Fiber 1.4, Sugar 16.9, Protein 2.4
BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
DENSE BITTERSWEET CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the sides and bottom of a 10-inch springform pan and set aside.
- In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
- Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
BAKER'S ONE BOWL BROWNIES
Make and share this Baker's One Bowl Brownies recipe from Food.com.
Provided by Livelymommie
Categories Dessert
Time 50m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease a 9 x 13 inch baking pan.
- Microwave chocolate and butter in a large microwavable bowl on Medium for 2 minutes or until melted.
- Stir sugar into chocolate until well blended. Mix in eggs and vailla.
- Stir in flour and nuts; pour into pan.
- Bake in preheated 350F oven for 30 - 35 minutes or until done. Do not overbake. Cool completely.
Nutrition Facts : Calories 152.4, Fat 10.7, SaturatedFat 6.6, Cholesterol 23.1, Sodium 39, Carbohydrate 16.4, Fiber 2.3, Sugar 10.1, Protein 2.5
BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS
Here's a cake that comes together with the push of a button - butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are blended in a food processor. Although it looks like a brownie, the cake tilts toward a nut torte. It's low and sleek, simple, sophisticated and packed with flavor. The original recipe appeared in my debut cookbook, "Sweet Times," in 1991, and when I made it for Julia Child that year, I got her thumbs up. Over time, I haven't fiddled much with the recipe's basics, but these days I finish the cake with a glaze and a sprinkling of crushed amaretti for style and crunch. I prefer amaretti di Saronno by Lazzaroni for the cake, but other amaretti work well too. And don't be distressed if the cake develops a mound during baking (it happens now and then). Press it down with a spatula - it doesn't diminish this cake's deliciousness.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Center a rack in the oven, and preheat to 350. Butter an 8-inch cake pan, line the bottom with parchment paper, butter the paper and dust the interior with cocoa powder; tap out the excess.
- To make the cake: Put the almonds, amaretti, sugar, cocoa and salt into a food processor, and process in short spurts, until the almonds and cookies are finely ground. Add the butter and eggs, and process, scraping the bowl occasionally, for about 2 minutes, until the mixture is homogeneous. Add the melted chocolate a little at a time, pulsing after each addition. Scrape the bowl, and then pour the batter into the pan. Standing back (to avoid being showered by cocoa powder), rap the pan against the counter a few times, to break the largest bubbles in the batter.
- Bake the cake for 25 to 30 minutes, or until a tester comes out streaky; the top of the cake will look dry and perhaps cracked. If the top has erupted in a couple of places - it happens - use a spatula to press down the bumps as best as you can. Let the cake rest on a rack for 15 minutes.
- Run a blunt knife between the cake and the sides of the pan. Invert the cake onto the rack, peel off the paper and turn right side up; cool to room temperature.
- When you're ready to glaze the cake, place the rack over a baking sheet lined with parchment or foil - the drip-catcher.
- To make the glaze: Put the chocolate in a heatproof measuring cup with a spout or in a bowl. Bring the cream, sugar and water to a boil in a saucepan (or do this in the microwave). Pour the cream over the chocolate, and stir gently until you have a smooth glaze.
- Pour the glaze over the cake, and use an offset spatula or knife to spread it over the top. Sprinkle over the crushed amaretti. Refrigerate for at least 30 minutes to set the glaze (which will always be soft). Serve the cake slightly chilled or at room temperature (my preference).
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 155 milligrams, Sugar 25 grams, TransFat 0 grams
BAKER'S ONE BOWL DEATH BY CHOCOLATE COOKIES
A chocolate lover's dream!! YUM YUM.
Provided by Isabel Vela
Categories Cookies
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees. Coarsley chop 8 squares ( 1 pkg) of the chocolate; set aside.
- 2. Microwave remaining 8 squares of chocolate in large microwavable bowl on High 1-2 minutes. Stir until chocolate is melted and smooth.
- 3. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts.
- 4. Drop by 1/4 Cupfuls onto ungreased cookie sheet.
- 5. Bake 12-13 min. are until cookies are puffed and feel set to the touch. Cool on cookie sheet about 1 min.
- 6. Transfer to wire rack and cool completely.
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