THE BEST BROWNIES
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
Provided by Juenessa
Categories Bar Cookie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the oil/sugar mixture.
- Pour into greased 9 x 9 square pan.
- Bake for 20 minutes or until sides just starts to pull away from the pan.
- Cool completely before cutting.
- Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
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
QUICK AND EASY BROWNIES
Takes about 45 minutes to make.
Provided by C. Nelson
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
- Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
Nutrition Facts : Calories 229 calories, Carbohydrate 28.8 g, Cholesterol 61.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.5 g, Sodium 150.4 mg, Sugar 20.2 g
CLASSIC BROWNIES
Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
ABSOLUTELY BEST BROWNIES
This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.
Provided by COUNTRYDAYZ
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
- In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 g
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
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.
BASIC BROWNIE MIX
For variety, add extra goodies to this basic brownie recipe. It's a quick answer to dessert for a busy family or when unexpected company stops by. -Kathryn Roach, Edgemont, Arkansas
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the sugar, flour, cocoa and salt. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 5 batches (about 10 cups total)., To prepare basic brownies: Preheat oven to 350°. In a large bowl, combine 2 cups brownie mix, butter, eggs, water and vanilla. Pour into a greased 8-in. square baking dish. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 9 servings., To prepare caramel-nut brownies: Prepare basic brownie batter. Pour half into a greased 8-in. square baking dish. Drizzle with caramel topping and sprinkle with 1/2 cup pecans. Top with remaining batter and pecans. Bake and cool as directed. Yield: 9 servings., To prepare cherry brownies: In a small saucepan, bring the cherries and water to a boil. Remove from heat; let stand 5 minutes. Drain and pat dry. Prepare basic brownie batter; stir in cherries. Pour mixture into a greased 8-in. square baking dish. Bake and cool as directed. Frost if desired.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
EASY BROWNIES
A gooey and delicious treat, these brownies are so easy to make. Try the rich chocolate topping for an even more decadent bake
Provided by Saffron Dent
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Treat
Time 1h15m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.
- Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
- If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium
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
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
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
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
BASIC BROWNIES AND VARIATIONS
Make and share this Basic Brownies and Variations recipe from Food.com.
Provided by hungrykitten
Categories Bar Cookie
Time 45m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan on 2 sides. Coat with nonstick spray.
- Whisk flour, cocoa and baking powder in a medium bowl until thoroughly blended.
- Melt butter and the 1 cup chocolate chips in a medium saucepan over low heat, stirring as needed. Remove form heat; whisk in sugar, then eggs and vanilla until blended. Scrape into flour mixture; stir until smooth. Stir in the 1/2 cup chips. Spread in prepared pan.
- Bake 25 to 30 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on a wire rack.
- Lift foil by ends onto cutting board. Cut into 16 squares.
- Brownie Sundaes: Prepare Basic Brownies through step 5. Cut into 9 squares. Chocolate Sauce: Bring 1/3 cup water to a boil in a small saucepan or microwave-safe bowl. Remove from heat; add 1 cup semisweet chocolate chips and 1 teaspoon vanilla extract; stir until chocolate melts and sauce is smooth. Top each brownie with a scoop of ice cream, then warm chocolate sauce.
- Brownie Pizza: Coat a 12 inch pizza pan with nonstick spray. Prepare Basic Brownies batter; spread in prepared pan. Sprinkle the 1/2 cup chocolate chips around edge. Bake 15 to 20 minutes until a wooden pick inserted in center comes out clean. Sprinkle 1 cup white chocolate chips in middle, let stand 5 minutes until soft, then spread to edge of semisweet chips. Immediately sprinkle with crispy M & M's and gummy fruits (about 1/4 cup each). Let cool. Cut into 12 wedges.
- Brownie Drop Cookies: Coat foil-lined baking sheets with nonstick spray. Prepare Basic Brownies batter using only 1/2 stick butter or margarine. Stir in 1 cup each white chocolate chips and chopped walnuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheets. Bake immediately for 12 minues or until cookies are puffed and shiny. Cool on foil 1 to 2 minutes, then remove to a wire rack to cool completely.
- Brownie Coffeecake: Streusel Topping: Put 1/2 cup each flour, light brown sugar and chopped pecans and 1/2 stick softened butter in a bowl. Work with a fork until coarse crumbs form; set aside. Coat a 9 inch springform pan with nonstick spray. Prepare Basic Brownies batter increasing flour to 1 1/4 cups, adding 1/2 teaspoon baking soda to the flour mixture and stirring in 3/4 cup reduced-fat sour cream after the eggs and vanilla. Spread in prepared pan; sprinkle with streusel. Bake 50 to 55 minutes or until a wooden pick inserted in center of cake comes out clean.
- Brownie Cupcakes with Cream Cheese Frosting: Line 12 regular muffin cups with paper or foil liners. Prepare Basic Brownies batter, adding a 3.8 oz box instant chocolate pudding to the ingredients in Step 2 and 2 extra large eggs in Step 3. Spoon into lined cups. Bake 30 to 33 minutes or until a wooden pick inserted in cemters comes out with moist crumbs attached. Cool in pan on wire rack; remove from pan. Frosting: Mix 2 ounces softened cream cheese and 1/2 stick softened butter or margarine in a medium bowl. Add 1 1/4 cups confectioners' sugar and 1/2 teaspoon vanilla extract; stir with a rubber spatula until smooth and well blended. Spread on cooled cupcakes.
BASIC BROWNIES WITH 4 VARIATIONS
Make and share this Basic Brownies With 4 Variations recipe from Food.com.
Provided by hungrykitten
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Basic Brownies:Preheat oven to 350 degrees. Line 9 inch square baking pan with foil; coat with cooking spray. In bowl, mix butter into cocoa until smooth. Stir in sugar, eggs and vanilla. Stir in flour, salt and baking powder until combined. Spread in pan. Bake 25 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove brownies from pan to rack; cool completely.
- Ultra-Rich Frosting:On medium speed, beat 10 tablespoons butter (melted) and 3/4 cup unsweetened cocoa powder until smooth. Gradually beat in 1 package (1 pound) confectioners sugar and 6 tablespoons milk until fluffy. Spread over brownies.
- Mexican Sundaes: Dissolve 2 tablespoons instant coffe granules in 1 tablesppon hot water. Prepare Basic Brownies, adding coffee mixture and 1 teaspoon ground cinnamon. Top with dulche de leche ice cream, whipped cream and jimmies. Makes 16.
- Mint Truffle Cups: Line 42 mini muffin cups with mini cupcake liners. Prepare Basic Brownies; divide batter among cups. Unwrap 42 mint truffle kisses (from 10 ounce package). Press 1 kiss deep into center of each cupcake. Bake 10-12 minutes. Cool 10 minutes. Transfer from pans to racks; cool. For frosting, on medium high, beat 10 tablespoons butter (at room temperature) until fluffy. Beat in 2 1/2 cups confectioners' sugar, 2 tablespoons milk, 1/8 teaspoon mint extract and 1 drop green food coloring until fluffy. Pipe or spread over brownies. Top with halved kisses. Makes 42.
- Peanut Butter Brownies: Cut 25 mini peanut butter cups into quarters. Whisk 2 tablespoons milk into 2 tablespoons peanut butter until smooth. Prepare Basic Brownies, stirring in 1 cup quartered peanut butter cups; spread in pan. Drop peanut butter mixture by tablespoonfuls over batter; swirl with knife. When brownies are removed from oven, sprinkle with remaining quartered peanut butter cups; cool. Makes 32.
- Triple-Chocolate Brownies: Prepare Basic Brownies, stirring in 1/2 cup mini M & Ms. For frosting, on medium high beat 1 cup butter (at room temperature) with 1 cup white chocolate chips (melted and cooled) until smooth. Beat in 2 cups confectioners' sugar and 3 tablespoons milk until fluffy. Spread over brownies. Sprinkle with mini M & Ms. Makes 32.
CLASSIC BROWNIES
Soft, fudgy, and crackle-topped, these brownies are a true classic. Dorie adds espresso powder and walnuts, but you could stir in anything from rum-flamed raisins to snipped apricots to candied pecans. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved
Provided by Dorie Greenspan
Categories dessert
Time 45m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
- With a spatula, stir the sugar into the chocolate mixture and combine. (Don't be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you're using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
- Scrape the batter into the pan and smooth the top with the spatula. Bake for 30-33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
- When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.
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