BETTER BEETROOT BROWNIES
Nutritious beetroot adds sweetness and juiciness to this healthier squidgy chocolate traybake. Swap butter for rapeseed oil to lower the saturated fat too
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl - just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil into the purée.
- Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.
- Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing - dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.
Nutrition Facts : Calories 408 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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
MMM-MMM BETTER BROWNIES
I personally think these are the best brownies in the world. Try them, I think you'll agree! To make the brownies rich and buttery, use melted butter instead of the vegetable oil.
Provided by Sarah
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
- Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 17.1 g, Cholesterol 23.3 mg, Fat 10.2 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 53.3 mg, Sugar 12.7 g
BETTER BROWNIES
Provided by Food Network Kitchen
Time 20m
Yield Varies
Number Of Ingredients 0
Steps:
- Prepare your favorite brownie batter, adding 1 cup shredded zucchini (squeezed dry); divide among greased mini-muffin cups and bake 15-18 minutes at 350 degrees F.
BETTER BROWNIES
This is a great recipe for people who are vegan or just looking for a desert that tastes good. You can replace the sugar entirely by doubling the amount of stevia powder. You can also replace half of the all-purpose flour with whole grain flour.
Provided by Cookie Starts With C
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Mix the cocoa powder, vegetable oil, and water together in a bowl. Stir the stevia and sugar into the mixture. Pour the soy milk and vanilla into the mixture and stir. Add the flour and baking powder; continue stirring until the batter is smooth.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 31.5 g, Fat 13.2 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 49.9 mg, Sugar 17.4 g
PEANUT BUTTER ESPRESSO BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 24 small brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Spray an 8-by-8-inch baking pan with nonstick spray. In a large bowl, whisk together 1/3 cup water and the oil, egg and espresso powder. Add the brownie mix and stir until well blended. Stir in the peanut butter chips. Transfer the batter to the prepared baking pan. Sprinkle the salt evenly over the top. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely before cutting into squares. Arrange the brownies on a platter and serve.
BETTER-THAN-CASH BROWNIES
I've been making these brownies for a while -- they're easy and inexpensive, and absolutely delicious -- but had neglected to post the recipe here. I recently made two batches of these as a thank-you gift for someone who refused to take payment for some work done for me, and they were a huge hit. I then realized I couldn't point anyone towards the recipe, as I often do, so it's definitely time to get this recipe on Zaar so it can be shared with everyone! I was told that these were "better than cash", hence the name!
Provided by Lennie
Categories Bar Cookie
Time 40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F; lightly grease an eight-inch baking pan (I spray it very lightly with Pam) and set aside.
- Place the butter chunks in a glass mixing bowl and microwave on Medium power until melted (I find High power causes the melting butter to spatter all over the inside of my microwave, while the gentler power level seems to prevent this).
- Put the cocoa, salt and instant coffee into a sieve (or sifter) and sift mixture into the melted butter -- you may need to use your fingers to force the coffee granules through the sieve -- and whisk until smooth.
- Next, add in the sugar and whisk well; then add the eggs, one at a time, whisking after each addition just until blended. Whisk in vanilla.
- Using a sieve (or sifter), sift flour over chocolate mixture, then stir with a wooden spoon just to incorporate flour. Batter will be thick.
- Spread batter into prepared pan, smoothing top, and scatter a topping of your choice (nuts, chocolate chips, etc), if desired, over top. Twenty pecan halves or walnut halves, evenly spaced out, looks great and suits those who don't like nuts in brownies, as they can easily be picked off.
- Bake in preheated oven for 30-32 minutes. A tester should come out with some crumbs on it. Do not overbake or brownies will not be fudgey. Let cool, in pan, then cut into small squares. Expect these brownies to not cut cleanly, some bits will cling to the knife.
Nutrition Facts : Calories 156.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 36.9, Sodium 37.4, Carbohydrate 20.5, Fiber 0.7, Sugar 15.1, Protein 1.8
BETTER BROWNIES
No butter, eggs, white flour or white sugar - but plenty of taste! Do you love brownies but just wish they could be a little healthier for you? Fiber rich oats are more filling; heart-healthy canola oil instead of butter. Plus, the total amount of fat is reduced and applesauce added to keep the brownies moist and sweet. Pecans add healthy monounsaturated fat, vitamin E, and minerals. I believe this recipe was clipped from a Reader's Digest magazine.
Provided by GeeWhiz
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Oil an 8x8 baking pan.
- In a food processor, blend the oats for 2 to 3 minutes until powder-fine, pulsing occasionally.
- Transfer the oat flour to a large bowl and add the cocoa, baking powder, and salt, and whisk together.
- In the food processor, mix together the brown sugar, applesauce, and oil; add the almond milk and vanilla extract and pulse to blend.
- Add the wet ingredients to the dry and mix until just blended.
- Stir in the pecans and chips.
- Pour the batter into the pan and smooth the top.
- Bake for 35 minutes, or until a tester inserted into the middle comes out clean.
- Let cool completely.
Nutrition Facts : Calories 287.8, Fat 15.9, SaturatedFat 4.4, Sodium 107.1, Carbohydrate 39.1, Fiber 3.5, Sugar 28.3, Protein 3
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- Prick the sweet potato a few times with a fork and microwave until it is completely soft and tender, about seven minutes. Scoop out the flesh and set 3/4 cup in a large bowl and add the black bean puree. Whisk in the melted butter, eggs, brown sugar, and vanilla.
- Add the chocolate chips to a small bowl and pour the hot coffee on top. Stir until melted, then add it to the sweet potato mixture.
- In another bowl, combine the cocoa powder, baking soda and salt. Add the cocoa mixture to the sweet potato mixture and stir just until combined.
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- Preheat oven to 350°F. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar, and melt both for 30 seconds. Stir again and melt for 60 seconds more. You want the sugar and butter to bubble up slightly, but not burn. This amount of time should do the trick.
- Remove mixture from microwave and stir in bittersweet chocolate. This should melt the chocolate completely. If it doesn’t, put it in the microwave for another 15 seconds. Whisk in all other ingredients except chocolate chips. Gently fold in bittersweet chocolate baking chips.
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HOW TO MAKE BOX BROWNIES BETTER - EASY BROWNIE MIX HACKS
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Estimated Reading Time 6 mins
- Up the Egg Yolk. By simply mixing in one additional egg yolk to the eggs that are already called for in the recipe, you are adding both moisture and fat to the batter.
- Who Needs Water? Does your batter need some liquid? Yes, of course, it does. Does the said liquid need to be void of any flavor? Sure doesn’t. Many box recipes call for water, but I like to use things that are a bit more exciting.
- Skip the Oil. Most boxes call for oil to be added to the batter. While some people love that texture, I choose to skip it and instead add in the same amount of unsalted, melted butter.
- Bring on the Chips! Chocolate chips, butterscotch chips, caramel chips, cocoa nibs- anything with a little crunch and flavor will be good. Add anywhere from 1/2 cup to 3/4 cup to the batter.
- Sift! For the love of all that is good and holy, sift the dry ingredients. All too often, these boxes are sitting around for a while at the store or on your shelf and home and they get lumps.
- Mix It Up. Another common mistake is not mixing the batter long enough once the wet and the dry ingredients are all together. Be sure you have a smooth batter with no lumps.
- Add More Powder. Just a tablespoon of espresso powder or 1/4 cup of more cocoa powder will add an intense fudgy flavor to your brownies. Espresso powder doesn’t come across as coffee-like either.
- Get to Brushin’ With certain brownies and in certain cultures cakes are brushed with simple syrup, flavored syrups or even liqueur or rum to give them an extra tender bite and a bit of flavor.
- Frost Them. Brownies typically aren’t frosted but one of my favorite things are gooey brownies with cream cheese frosting. You can frost brownies with no shame using homemade frosting or a store bought tub.
- Fold in More. Chips aren’t the only thing you can fold into your brownie batter. Candy pieces, cookies, mini marshmallows, caramel pieces, nuts or even fried fruits are all great ideas.
HOW TO MAKE BOXED BROWNIES BETTER: 5 EASY TRICKS
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- Get creative with add-ins. Personalize a batch of brownies by adding nuts, crushed cookies or pretzels. Add nuts, cookie bits or crunchy pretzels to take boxed brownies to the next level and give them a homemade feel.
- Swap coffee for water. Coffee is known to enhance the flavor of chocolate. (This tip works well if you're making chocolate cake from a boxed mix, too.)
- Adjust the number of eggs. Reducing the number of eggs results in a fudgier brownie. Prefer a cake-like brownie? Try adding an extra egg instead. If you prefer a fudgier brownie (and really, who doesn't?)
- Use melted butter instead of oil. This tip worked so well that it made me wonder why the boxes call for vegetable oil in the first place. Why not just tell people to use butter?!
- Cut the bake time. The easiest tip of all? Don't bake the brownies as long as the instructions tell you to. I usually set my timer for 5 minutes before I'm supposed to, which yields a deliciously fudgy brownie every time.
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