Best Chewy Chocolate Brownies Food

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
• Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.

THE BEST FUDGY BROWNIES

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

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!

BEST CHEWY CHOCOLATE BROWNIES

Steps:

• Beat eggs and sugar together. Add oil and vanilla. Mix well.
• Add dry ingredients to egg mixture.
• Stir in nuts and chocolate chips.
• Pour into greased 9 x 13 pan. Bake 350 degrees for 30 minutes.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

BEST EVER CHEWY-GOOEY BROWNIES

Steps:

• In a medium pan over low heat combine butter and unsweetened chocolate.
• Stir until melted and well blended.
• Remove from heat.
• Add sugar, eggs, and vanilla.
• Mix well.
• Add flour and mix well again.
• (these steps are important) Butter an 8 inch square pan.
• Pour in batter, spread evenly and sprinkle on topping of choice, if any.
• Bake in a 350 oven for about 25 min or until center springs back when gently touched.
• Cool on a wire rack, frost with fudge sauce or serve warm with ice cream and sauce poured over top.
• ---------Fudge Sauce--------.
• In a medium saucepan combine whipping cream and chocolate.
• Stir until melted, add vanilla and rum or mint liqueur.
• --------Rocky Road Brownies-------.
• Add 1 cup mini marshmallows to batter and sprinkle top with walnuts.
• -------Butterscotch-pecan-------.
• Omit white sugar in preceding recipe, instead add 1 1/3 cups packed brown sugar, omit unsweetened chocolate and increase flour to 1 cup.
• Top with 1/2 cup chopped pecans.
• ------Peanut Butter Brownies--------.
• Make preceding recipe reducing butter to 5 Tbsp and omit unsweetened chocolate.
• Insteat add 3/4 cup peanut butter into melted butter.
• Reduce sugar to 1 cup and add 1/4 tsp baking powder.
• Sprinkle batter with 1/2 cup chopped peanuts.
• --------Milk Chocolate brownies---------.
• Make preceding recipe but decrease sugar to 3/4 cup.
• Omit unsweetened chocolate and use 2/3 cup chopped milk chocolate or milk chocolate baking bits.
• Increase flour to 3/4 cup.
• Sprinkle top with 3/4 cup chopped macadamia nuts or hazlenuts chopped.
• --------White Chocolate Brownies--------.
• Make preceding brownie recipe preceding, but decrease butter to 6 Tbsp.
• Omit unsweetened chocolate and use 1 3/4 cups chopped white chocolate or white chocolate baking bits.
• Not using any heat add 1 cup of the chocolate into melted butter.
• Decrease sugar to 1/2 cup and increase vanilla to 1 1/2 tsp.
• Sprinkle batter with remaining white chocolate and 1/2 cup chopped toffee candy.
• Bake for 40 minutes.
• When I refer to preceding recipe I am talking about the original recipe posted-not the optional recipes.
• Enjoy.