BITTERSWEET CHOCOLATE BROWNIES - MACRINA BAKERY
These brownies are dense, yet cloud-like-fudgy in the center and crunchy on the outside. Eggs make these brownies light and soufflé-like, chocolate makes them dense, and the minimal amount of flour (2 tablespoons) makes them fudgy.
Provided by swissms
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
- Preheat oven to 325°F Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
- Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
- With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
- Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.
BITTERSWEET BEACHSIDE BROWNIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
- In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
- Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.
BITTERSWEET BROWNIES
Make and share this Bittersweet Brownies recipe from Food.com.
Provided by Sherrybeth
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Line an 8 x 8 inch baking pan with foil.
- Combine cocoa, sugar, vanilla, salt, and melted buttter.
- Mix with mixer until well combined. Add eggs one at a time.
- Add flour and mix until just blended. Fold in nuts.
- Spread evenly in lined baking dish.
- Bake at 325 degrees for about 28 to 30 minutes.
- Toothpick inserted in the center will be a little fudgy.
- Cool brownies completely.
- Lift from baking dish and remove the foil. Cut into squares and serve.
Nutrition Facts : Calories 271.3, Fat 17.7, SaturatedFat 7.3, Cholesterol 60.7, Sodium 129.5, Carbohydrate 29.1, Fiber 2.8, Sugar 22.8, Protein 3.4
BITTERSWEET BROWNIE SHORTBREAD
These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they're done.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 32 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
- Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
- As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
- In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
- Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
BEETROOT BROWNIES
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 55m
Yield Makes 15-20
Number Of Ingredients 8
Steps:
- Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
- Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
- Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
- Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
Nutrition Facts : Calories 255 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
BITTERSWEET BEACHSIDE BROWNIES
Make and share this Bittersweet Beachside Brownies recipe from Food.com.
Provided by Sharon123
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- In a medium saucepan over medium-low heat, melt the chocolate with the 1 cup butter, stirring occasionally; set aside.
- In a large bowl, whisk together the eggs and both sugars.
- Stir in the melted chocolate and butter.
- Stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and cinnamon.
- Stir the flour mixture into the chocolate mixture until well combined.
- Grease a 13 by 9-inch pan with nonstick cooking spray or the 1-2 tablespoons of butter.
- Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean.
- Let the brownies cool to room temperature before cutting into 3-inch squares.
BEST COCOA BROWNIES
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.
Provided by Alice Medrich
Categories Cake Chocolate Dessert Bake Quick & Easy Pecan Vanilla Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 large or 25 smaller brownies
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
BLACK AND WHITE BROWNIES
Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning golden and toasty-flavored. For the deepest flavor, be sure to use a good brand of white chocolate, one with cocoa butter as a main ingredient. The brownies will keep for up to 4 days stored in an airtight container at room temperature, and up to a week when stored in the fridge.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 30m
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees, and lightly grease an 8-inch square baking pan.
- Melt unsweetened chocolate and butter in a small saucepan over low heat, stirring frequently until smooth.
- Using a rubber spatula, scrape chocolate mixture into large bowl. Whisk in oil and sugar, and let cool for about 5 minutes.
- As the chocolate mixture cools, whisk together flour, cocoa powder and salt in a medium bowl.
- Whisk eggs into cooled chocolate mixture until well combined, then whisk in vanilla. Using a rubber spatula, fold in flour mixture. Fold in most of the chocolate chunks, reserving the larger chunks to place on top.
- Scrape batter into prepared pan and smooth it into an even layer. Scatter the reserved chocolate chunks on top. Sprinkle lightly with flaky sea salt, and bake until the top is set and firm to touch, 17 to 23 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.
BITTERSWEET CHOCOLATE-CARAMEL BROWNIES
Brownies get an ooey-gooey twist with a layer of chewy caramel in the middle. Walnuts add a little crunch, too, so you get the best of both worlds.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and eggs; mix well. Stir in flour. Spread half the batter onto bottom of prepared pan.
- Bake 25 min. or until top is firm to the touch. Meanwhile, microwave caramels and cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
- Spread caramel mixture over brownie layer in pan; cover with remaining brownie batter. (Brownie batter does not need to completely cover caramel layer.) Sprinkle with remaining nuts. Bake 30 min. or until top is firm to the touch. Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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