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.
BROWN BUTTER BROWNIES - THE BEST BROWNIE RECIPE
I'm not exaggerating when I say that this is absolutely the BEST brownie recipe of my life. I spend a lot of time baking (and eating!) and I've never had another brownie like this one. It is the ultimate in rich, fudgy, chocolatey flavor, all thanks to the magic of browned butter. Regular brownies just can't compete with this depth of flavor.
Provided by Karen
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper. You can also line it with aluminum foil (be sure to spray the foil with nonstick spray). Or you can just spray the pan.
- In a medium pot (I use a 3 quart saucepan), melt 1 and 1/4 cups of butter over medium heat. Yes, 1 and 1/4 cup. I called these the best brownies of all time, not healthy brownies!
- Stir the butter occasionally. See photos for how to brown butter. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Once you see brown bits, remove the pan from the heat. Do not stop cooking the butter until it is completely browned, see note.
- Immediately add 4 ounces of unsweetened baking chocolate. Break it up into pieces so that they melt faster. Stir until it is melted all the way.
- Add 2 and 1/2 cups sugar and stir it together. If there are still bits of chocolate that have not melted, put it back on the burner on low until it is smooth.
- Add 1/2 teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla. Stir it together.
- Whisking vigorously so they don't curdle in the hot batter, stir in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. I highly recommend an actual whisk for this step; a wooden spoon won't break up the egg whites as well.
- Add 1 cup all-purpose flour, spooned and leveled. That means take a large spoon and add flour to your measuring cup, then level off the top with something flat like a butter knife. Stir in the flour with a wooden spoon until just barely incorporated.
- Do not over mix. Over-mixed batter makes for a tough brownie, which is not what we're going for. You want soft, tender brownies! Once you don't see any more flour streaks, stop messing with it.
- Scrape the batter into the prepared pan and spread to the edges.
- Sprinkle 1 and 1/4 cups chocolate chips evenly over the batter. Use your spatula to gently fold it in. If you add the chocolate chips to the batter before pouring it into the pan, they tend to melt and swirl on you. Which might be okay with you. I prefer my chocolate to stay in chip form so that when you bite into a brownie you get tiny little pools of chocolate. Mmm.
- Bake at 350 for about 25-30 minutes. The edges should be set. The center of the pan should not wobble when you shake it. I always do the toothpick test: poke a toothpick in the center of the brownies and if there is no wet batter sticking to it, it's done. (If there is, leave it in for a couple more minutes) Be sure to poke a couple times so that you know you're not poking into a melted chocolate chip. Every oven is different, so you are going to have to use your best judgment here on the bake time! Do NOT over bake, or the brownies will be too dry. In my opinion, slightly under baked is better than over baked. Keep in mind that the brownies will firm up as they cool.
- When the brownies are done, remove from the oven and let cool as long as you can before giving in and trying a piece. If you need them to look nice, you need to let them set up in the pan for at LEAST 15-30 minutes.
- To cut these into nice looking squares, once the brownies have cooled, lift the parchment paper or foil out of the pan. Cut with a sharp knife, wiping the knife on a clean wet towel in between slices.
- These are almost impossible to eat without a glass of milk.
Nutrition Facts : Calories 275 kcal, Fat 16 g, SaturatedFat 10 g, Cholesterol 57 mg, Sodium 147 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 24 g, Protein 3 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 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 EVER CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
- In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
- Spread the warm Ganache over the brownies. Allow the Ganache to set completely before cutting into squares.
- Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
- The ganache should be used for spreading while warm.
BEST HOMEMADE BROWNIES
The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.
Provided by Michelle Lopez
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!
EASY CHOCOLATE BROWNIES
Recipe video above. These are my "go to" brownies, the one I have been making for years that's super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they're soft fudgey kind. Super rich and moist!
Provided by Nagi | RecipeTin Eats
Categories Sweets
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C/350°F (160°C fan forced).
- Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
- Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
- If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
Nutrition Facts : ServingSize 48 g, Calories 212 kcal, Carbohydrate 21 g, Protein 2.6 g, Fat 14.5 g, SaturatedFat 8.9 g, Cholesterol 58 mg, Sodium 98 mg, Fiber 0.5 g, Sugar 15.5 g
BROOKE'S BEST BOMBSHELL BROWNIES
These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!
Provided by BROOKE
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 37.5 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 29 g
BEST HOMEMADE BROWNIES
Make homemade brownies that are perfectly crackled on top, rich and fudgy on the inside, often called the best brownies in the world - thanks to the helpful tips shared in this post.
Provided by Mary
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350° and line an 8x8-inch glass pan*** with parchment paper, or grease well with butter.
- Melt the butter and baking chocolate together in a microwave safe bowl. Microwave in 15 second intervals, whisking between each interval. When fully melted, whisk in the sugar. Let the mixture cool until almost room temperature. (Take care not to add the eggs too soon, or they'll scramble in the hot mixture.)
- Add the eggs and vanilla and beat with a hand mixer on high for 2-3 minutes or until lightened in color and fluffy. (Don't skip this step - beating the eggs well is what gives the brownies that characteristic crackly top.)
- Add the cocoa powder, flour, baking powder and salt. Stirring just until incorporated. Last, fold in the chocolate chips or nuts, if desired. Spread the batter into the prepared pan.
- Bake at 350° F for 28-32 minutes or until the tops of the brownies are shiny and crackly and the center doesn't wiggle when you shake the pan.
- Remove from the oven and let cool for at least 20 minutes. When ready to serve, use the parchment paper to lift the brownies out of the pan before cutting.
- Serve warm or cooled completely. The brownies will store tightly covered on the counter for 1-2 days or in the freezer for a couple weeks.
Nutrition Facts : ServingSize 1 brownie, Calories 220 kcal, Carbohydrate 23 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 189 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 5 g
CHEWY BROWNIES
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
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.
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.
PERFECT CHOCOLATE BROWNIES
This is our most perfect chocolate brownie recipe. It's everything you want in a brownie - fudgy, dark and chocolatey. Serve these brownies warm with a scoop of vanilla ice cream and you'll understand what happiness is.
Provided by BBC Food
Categories Cakes and baking
Yield Makes 20 brownies
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tin with baking paper.
- Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
- Beat in the eggs, then stir in the flour and the cocoa powder.
- Pour the brownie batter into the prepared tin and bake for 30-35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
- Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool.
BEST EVER CLASSIC CHOCOLATE BROWNIES
A classic, gooey chocolate brownie recipe that can be ramped up with added ingredients. We've included three suggestions of additional ingredients for more opportunities (excuses) to bake this wonder
Provided by Janine Ratcliffe
Categories Afternoon tea, Dessert
Time 45m
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160C/gas 4.
- Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
- Whisk the eggs and sugar together until the mixture is light and fluffy.
- Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.
- Fold this in to give a fudgy batter.
- (To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.)
- Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.
Nutrition Facts : Fat 14.7 grams fat, Carbohydrate 40.5 grams carbohydrates, Fiber 0.9 grams fiber, Protein 4.25 grams protein, Sodium 0.3 milligram of sodium
BEST FUDGIEST BROWNIES
Worlds Best Fudgiest Brownies live up to their name! Perfect crisp crackly top, super fudgy centre, chewy and gooey in all the right places, studded with melted chunks of chocolate!PLUS! Each ingredient comes measured AND weighed FOR YOU!AN ORIGINAL CAFE DELITES RECIPE adapted from my Best Fudgy Cocoa Brownies Recipe
Provided by Karina
Categories Desserts
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 175°C | 350°F.
- Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
- Fold in 3/4 of the chocolate pieces.
- Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
- Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm. NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
- After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.ENJOY!
GEMMA'S BEST EVER BROWNIE RECIPE
My chef-tested, Best Ever Brownies recipe are everything you'd want in a homemade brownie: ooey-gooey, fudge-like, and oh so delicious!
Provided by Gemma Stafford
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and set it aside.
- In a large bowl combine melted butter, oil, and both sugars.
- Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light in color.
- Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
- Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
- Bake for 35-40 minutes, or until the center of the brownies no longer jiggles and is JUST set to the touch.
- Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing into 16 brownies. Enjoy!
BEST BROWNIE RECIPE FROM SCRATCH
This is my go-to best brownie recipe with a rich chocolate flavor that my kids and husband LOVE! Its super easy to make and the brownies always come out soft and chewy with a crinkly top. Serve them warm with a scoop of vanilla ice cream and your brownie lovers will be in heaven!
Provided by Megan Miller
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees and grease an 8 inch pan.
- In a small saucepan, add the butter over medium low heat and cook until the butter comes to a slight simmer, about 5 minutes.
- In a large bowl, stir the melted butter, sugar, eggs, and vanilla extract. Then add in your dry ingredients, the cocoa, flour, salt, and baking powder.
- Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes or until the center is set. Check by placing a toothpick or knife into the center of the brownies. When you can pull the toothpick or knife out without brownie batter sticking they are done.
- Allow to cool for 20-30 minutes before slicing and serving.
Nutrition Facts : Calories 224 kcal, Carbohydrate 26 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 176 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
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
BEST CHOCOLATE BROWNIES RECIPE
This gooey chocolate brownie recipe makes rich, fudgy brownies that come out perfectly every time. This recipe is ready in 30 minutes and makes 24 brownies
Provided by Jessica Dady
Categories Dessert, Packed lunch
Time 30m
Yield Makes: 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C, gas 4. Break up the dark chocolate into chunks. Put the chocolate into a heatproof bowl and place the bowl on top of a saucepan filled with a quarter or less of water. Make sure the water doesn't touch the base of the bowl. Turn the heat up on the hob at a low temperature and simmer the water. This will melt the chocolate in the bowl. Continue to stir until all the chocolate has melted. Do not have the heat up too high otherwise, it will melt the chocolate.
- You can also opt to melt chocolate in the microwave(opens in new tab). Place in a heatproof bowl, cook in bursts of 10/20 seconds stirring each time. Do not overheat or overcook otherwise the chocolate will burn. Leave to cool until needed but don't let the chocolate set as you need it to be melted to add to the brownie mix.
- Put the butter and sugar into the bowl of a food mixer and beat until fluffy. You can also use a hand whisk or beat by hand using a wooden spoon. Gradually beat in the eggs, beating well after each addition. Beat in the vanilla essence.
- Spoon the cooled melted chocolate into the mixture then mix it thoroughly. Sift the flour and cocoa powder into the mixture and gently fold in. The technique of folding is to get as much air into the mixture as possible. The best way to achieve this is by using a big spoon or spatula and mixing the brownie batter with slow motion and big stirs moving around the bowl gently.
- When completely combined, spoon the mixture into a greased and lined tin and spread the mixture evenly with the back of a spoon or spatula.
- Bake in the heated oven for about 20 mins until the chocolate brownies are firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven so the brownies will become a bit more firm once they are out of the oven.
- Remove the tin from the oven and set it on a wire cooling rack. Leave the chocolate brownies to cool completely before cutting them into pieces. Store the brownies in an airtight container and eat within 4 days.
Nutrition Facts : @context https, Calories 159 Kcal, Sugar 15 g, Fat 8 g, Sodium 0.1 g, Protein 2 g, Carbohydrate 19 g
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- In the microwave or a saucepan, melt the butter and sugar and mix until well combined. Make sure the mixture is slightly cooled, add eggs one at a time, and finally vanilla. Whisk until well combined. Set aside.
- In a large bowl mix together the dry ingredients: dark chocolate cocoa powder, flour, salt, and baking powder. Fold in wet ingredients and mix until the dry has been completely incorporated.
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THE BEST CHOCOLATE BROWNIES - BEST RECIPES UK
From bestrecipesuk.com
Servings 12Total Time 40 minsCategory Baking Days, Sweet Treats
- Mix the sugar, eggs and vanilla extract with an electric whisk until the mixture is thick and creamy. Add the melted chocolate and stir through. Finally stir in the flour and salt.
- Pour the mixture into a greased and lined baking tray approximately 20cm by 30cm. Place in the over for 25 minutes until the top starts to crack.
THE BEST FUDGY CHOCOLATE BROWNIES EVER! (DOUBLE FUDGE ...
From theflavorbender.com
4.9/5 (52)Total Time 55 minsCategory Desserts, SweetsCalories 316 per serving
- Preheat oven to 350°F. Line an 8 x 8 inch square pan with parchment paper. To make it easier to remove the brownies later, have an overhang of parchment paper over the edges of the baking pan. Set aside when done.
- Add the brown sugar, white sugar and salt while the butter is still warm. Mix to combine the butter and sugars together until you have a smooth paste.
- Add the vanilla, coffee extract (if using), eggs and egg yolks to the butter-sugar mix. Whisk in the eggs until they have been incorporated into the butter sugar mix. Using a hand mixer, whisk the butter-sugar-egg mix on medium speed, until the batter becomes pale in color (about 2 minutes).
5 OF THE BEST CHOCOLATE BROWNIE RECIPES - SILVERSURFERS
From silversurfers.com
Estimated Reading Time 2 mins
- Rich Chocolate Brownies with Dark Chocolate Chunks. Everyone has something they love to cook or a signature dish. For some reason, I seem to have got a reputation for making unbeatable brownies and I am regularly asked for my recipe, and also to bring along a plateful!
- Fudgy chocolate brownies with berries. What could be better than a fudgy chocolate brownie? A brownie with added blueberries and raspberries of course!
- Vegan Brownies. Vegan brownies are a rich, indulgent sweet treat, perfect to make for friends and family who have a sweet tooth – whether they’re vegan or not.
- White Chocolate and Raspberry Blondies. White chocolate and raspberry blondies are a great alternative to the classic brownies and incorporate the sweet taste of raspberry for a grown-up spin on a classic traybake.
- Beetroot chocolate brownies, with a chilli option. These tasty bites have a surprise healthy ingredient – beetroot – so you can feel a little less guilty about indulging your sweet tooth.
BEST EVER BROWNIE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
- Fudgy coconut brownies. Decadently dense and moreish, these brownies bring a tropical twist to every bite. Desiccated coconut adds texture, whilst cocoa powder is used in place of chocolate for a rich, fudgy taste.
- Salted caramel brownies. Salted caramel and chocolate are a tried and tested flavour combination. In this recipe, a silky layer of liquid caramel is sandwiched between chocolate.
- Best ever chocolate raspberry recipe. If you're a fan of fruity additions to bakes, then these super squidgy squares will not disappoint. Bursting with little raspberry pockets, the tart fruit brings a refreshing lift to an intensely chocolatey mixture.
- Peanut butter brownies. Calling all peanut butter lovers! We've incorporated this thick, nutty spread into our favourite chocolate traybake for yet another dreamy duo.
- Mince pie brownies. Bored of Christmas pudding? Try our fabulous festive mash-up for an alternative that'll have Santa singing down the chimney! We've added whole mince pies to brownie batter to create a mouthwatering medley of spiced fruity mincemeat, buttery pastry and moist chocolate.
- Melt-in-the-middle espresso martini brownies. This dreamy dessert oozes indulgence. With a molten chocolate fondant centre and punchy espresso martini sauce, our little bundles of chocolate joy are sure to impress at an adults dinner party, especially with coffee aficionados.
- Black & white brownies. Enhance your brownies with a striking marble-effect – just swirl a creamy cheesecake mixture through the batter. This mouthwatering mixture of two dessert favourites gives a lighter texture than plain chocolate brownies, which probably means you can manage a bigger slice.
- Vegan cherry & almond brownies. Followers of a dairy-free and egg-free diet can still enjoy these gorgeously gooey fruit and nut brownies. We've used simple substitutes such as vegan margarine and pure cocoa chocolate to give a buttery texture, whilst ground almonds and flaxseed act as binding agents.
- Salted chocolate & hazelnut brownies. If you're after pure indulgence, this brownie has it all. Adding chocolate hazelnut spread to the mixture ensures a beautifully soft and fudgy centre, whilst flecks of roasted pecans and sea salt provide a satisfying crunch and savoury notes.
29 BROWNIE RECIPES FOR SATISFYING EVERY CHOCOLATE CRAVING ...
From epicurious.com
- Fudgy Gluten-Free Cream Cheese Brownies. We believe in brownie recipes for everyone! Including folks who can't eat gluten. These fudgy brownies feature chopped semisweet chocolate, unsweetened cocoa powder, and a touch of instant coffee to deepen the chocolate flavor.
- Molten Chocolate Chunk Brownies. If you believe that the best brownies are luscious, gooey, and molten, this recipe from Donna Hay is for you. The batter combines all-purpose flour, cocoa, brown sugar, and superfine sugar with butter, vanilla, eggs—the chopped dark chocolate is added last, just before you transfer it all to the baking pan, so that you're left with pockets of intense chocolate flavor after baking.
- Malted “Forever” Brownies. The secret to these chewy and fudgy brownies? Chilling them in the fridge for the ideal texture. These homemade brownies from Claire Saffitz use Dutch process cocoa powder, semisweet chocolate, milk chocolate, and malted milk powder for that nostalgic flavor.
- Sourdough Rye Brownies. Epi editor Joe Sevier declared these brownies his favorite recipe of the year a few years back. They're ideal for anyone who is dealing with excess sourdough starter.
- Double-Decker Peanut Butter Brownies. These two-layer brownies are endlessly flexible. You can use either almond butter or peanut butter in the bottom layer, then add any crunchy toppings you have in the pantry.
- Sheet-Pan Brownie Thins. You've never met a brownie like this. The batter, made with cocoa instead of melted chocolate, gets spread into a thin layer yielding rich, chewy (not cakey!)
- Fudgy Brownies. Moist and fudgy on the inside with a delicate, thin, crackly top. Sounds like the perfect brownie, right? We agree. These definitely don't need to be served with ice cream, but we won't stop you if that's your move.
- Cocoa Brownies. These super-simple, chocolaty brownies are a favorite of our digital director, and the easy recipe is so simple that you can memorize it.
- Fudgy Double-Chocolate Brownies. Brownies can go two ways—fudgy or cakey—and these rich squares decidedly fall into the fudgy category. Be sure not to overbake them: you're looking for the sides are visibly baked and center to be just set, which will take about 50 minutes.
- Gluten-Free Chocolate-Tahini Brownies. These boldly chocolatey (and completely flourless) brownies get topped with a savory swirl of tahini. Dragging a toothpick through them to make pretty designs is part of the fun.
HEALTHY BROWNIES - THE BEST SECRETLY HEALTHY CHOCOLATE RECIPE!
From chocolatecoveredkatie.com
5/5 (34)Calories 150 per servingCategory Dessert
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From bakewithsweetspot.com
5/5 (1)Total Time 40 minsCategory DessertCalories 314 per serving
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