BETTER-THAN-THE-BAG BROWNIE CRISPS
The brownie for those who like the edges, the part of the brownie where the crisp meets the chewy. Remember, the thinner the batter, the crispier the result. Adjust baking time accordingly.
Provided by Jeanna Fissel
Categories Desserts Cookies Brownie Recipes
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside.
- Whisk flour, cocoa powder, salt, and baking soda together.
- Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms.
- Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter.
- Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 14.3 g, Cholesterol 6.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 60.8 mg, Sugar 11.5 g
BROWNIE CRISP
Crisp and intense, the best part of the brownie! You can add a multitude of toppings such as salt, caramel, chocolate chips (mini), nuts, sprinkles, etc. You may as well double the recipe because they disappear fast.
Provided by Mere
Categories Desserts Crisps and Crumbles Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Combine sugar, butter, vanilla extract, and espresso powder together in a bowl; beat in egg whites. Stir flour, cocoa powder, baking soda, and salt together in a bowl. Mix flour mixture into egg mixture until batter is combined. Spread batter as thin as a slice of American cheese onto the baking sheet.
- Bake in the preheated oven until batter is nearly cooked through, about 20 minutes. Remove from the oven; cut a shallow square pattern into the batter with a sharp knife. Place back into the oven; bake until batter is crisp, about 5 minutes.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely; break into squares.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 27.2 g, Cholesterol 24.4 mg, Fat 9.9 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 138.1 mg, Sugar 20.2 g
BROWNIE CRISPS
Provided by Food Network
Categories dessert
Time 1h10m
Yield about 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a 15-by-10-inch rimmed baking sheet with parchment paper.
- Combine the butter and chocolate in a medium microwave-safe bowl. Microwave the mixture for about 45 seconds and then check; you want it mostly melted with a few small chunks. Stir and continue to microwave in 15-second intervals if necessary.
- Stir the chocolate mixture until relatively smooth, then stir in the coffee. Stir in the sugar, then then the vanilla, and then the egg. Mix well. Add the salt and flour and mix until just smooth.
- Spread the batter on the prepared baking sheet with a rubber spatula. Bake for 30 minutes. Cool completely.
- Cut the brownie into strips or into shapes with cookie cutters. Devour with ice cream, or serve as bite-size treats.
PERFECT BROWNIES
Martha came across the recipe for these incredibly moist and delicious brownies in a cookbook. As it turns out, the recipe was developed by Elisabeth Luard, who happens to be the mother-in-law of Frances Boswell, food editor at Martha Stewart Living.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 15 small squares
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
- Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
- Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
- Cut into squares in the pan before turning out onto a board.
SHEET-PAN BROWNIE THINS
These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.
Provided by Rhoda Boone
Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
- Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
- Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
- Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
- Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
- Do Ahead
- Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
BROWNIE THINS
Provided by Andrew Schloss
Categories Cookies Chocolate Dessert Bake Kid-Friendly Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 10
Steps:
- Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
- Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
PEANUT BUTTER CRISPY BROWNIES
This is an adaptation of a "Brownie Goody Bar" recipe I found on the back of a Better Crocker brownie box a few years ago. We also call them Scotcharoo Brownies, because they have a butterscotch, peanut butter, rice crispy layer on top of a fuggy brownie. This is my family's favorite sweet treat! They are sooo good. I usually wrap them individually in suran wrap and store in the refrigerator so that they do not all get eaten at once. This slows the guys down a little.
Provided by CindyMarie
Categories Bar Cookie
Time 1h30m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350. Make brownies as directed for a 9 x 13-inch pan. Cool completely.
- Melt butterscotch chips and peanut butter in a 1-quart saucepan or in a glass bowl in microwave (1 1/2 minutes on high) stirring frequently.
- Stir cereal into peanut putter butterscotch mixture.
- Pour cereal mixture over brownies. Spread evenly.
- Refrigerate about 30 minutes or until set before cutting.
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- Grease a pan-sized piece of parchment; or tear off a sheet of non-stick aluminum foil., Whisk together the flour, salt, and baking soda.
- Set the mixture aside., In a medium-sized bowl, whisk the egg whites until frothy., Add the sugar, cocoa powder, espresso powder, oil, and vanilla, beating until smooth., Whisk in the milk powder, then the flour mixture., Stir in 1/2 cup of the chocolate chips., Place the parchment or foil on your work surface.
- Spread the batter on the parchment or foil, using a spatula or dough scraper to spread it as thin as possible., Lift the paper or foil onto the baking sheet.
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