JEANINE'S DECADENT BROWNIES
This brownie recipe is from my mom. I have made many batches of these brownies for my daughter's various school functions, etc. It's also really good hot out of the oven with a scoop of vanilla ice cream.
Provided by Joyel Hidber
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix sugar, flour, oil, cocoa powder, eggs, salt, and vanilla extract together in a bowl; beat with an electric mixer for 3 minutes. Fold walnuts into batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 23.9 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 109 mg, Sugar 16.9 g
DECADENT BROWNIE POPS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h25m
Yield about 34 pops
Number Of Ingredients 11
Steps:
- Melt the chocolate in a heatproof bowl over simmering water. Dip 1 candy/lollipop stick into the melted chocolate (this will help the brownie adhere better to the stick). With clean hands, or wearing rubber gloves, scoop out 1 heaping tablespoon of brownie. Mold the brownie onto the stick, making sure the brownie is somewhat secure. Carefully dip/paint each stick individually with melted chocolate with the help of a spoon, allowing some of the chocolate to get onto the stick. This will act as glue and keep the pop from falling apart when you bite into it. Dip into different toppings, as desired. Place onto a parchment-lined baking sheet.
- Once all the pops are finished, place into the refrigerator for about 30 minutes to set.
- Preheat your oven to 325 degrees F.
- For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter.
DEVIL'S FOOD BROWNIE CAKE
This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
- Pour ganache over the cooled cake.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g
MAGGIE'S DECADENT BROWNIES
The ULTIMATE BROWNIE! This recipe is from Paula Deen's show. There's probably nothing more that needs saying here! I'll do it anyway, these are absolutely FABULOUS! After this experience, you will never want to fix brownies any other way!
Provided by Pepina Rae
Categories Bar Cookie
Time 1h5m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13 by 9-inch baking pan.
- Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted.
- Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine.
- Spread the batter evenly in the prepared pan.
- Bake for 25 minutes.
- FROSTING: While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted.
- Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth.
- Working quickly, stir in the marshmallows. They will soften but you do not want them to melt completely.
- Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.
Nutrition Facts : Calories 192.1, Fat 10.7, SaturatedFat 6.5, Cholesterol 38, Sodium 42.9, Carbohydrate 24.6, Fiber 0.9, Sugar 20.1, Protein 1.9
DECADENT BROWNIE DESSERT
This was given to me by a friend many years ago; she clipped it from a magazine but I have no idea which one. This is really rich and decadent...brownie layers with a pudding & strawberry filling, topped with fresh strawberries. Yum...
Provided by Epi Curious
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease two 9 inch round cake pans. Line with waxed paper, extending up sides & grease the wax paper.
- Prepare brownie mix according to package directions and pour into pans. bake in a preheated 350 degree oven for 20 minutes. Cool.
- Mix Eagle Brand milk and 1/2 cup cold water in a large bowl and beat in the dry pudding mix. Chill about 15 minutes. Then fold in the Cool Whip.
- Take one cake layer, put a layer of the pudding mixture and a layer of strawberries on top, then repeat with the top layer. Serve.
Nutrition Facts : Calories 708.6, Fat 29.9, SaturatedFat 9.3, Cholesterol 43.3, Sodium 473.9, Carbohydrate 107.9, Fiber 1.5, Sugar 43.7, Protein 8.6
DOUBLE DECADENCE CHOCOLATE CHIP BROWNIES
Here is the original as found on chefs.com --I modified it by adding some reduced fat sour cream in place of some of the oatmeal (i didn't have enough of the instant oatmeal to make a full 1 cup as called for). They are super-moist and I used Ghirardelli chips so the flavor was excellent. I also used only 1/2 cup butter whereas the original recipe called for 2/3 cup, then I added canola oil to make 2/3 Cup but it still tasted fine. I also added 1/2 cup of dark cocoa to make it even richer. They're slightly chewy although it wasn't chewy as some brownies; it might be chewier if you baked it more than 25 minutes, I don't know.
Provided by spicytunaroll
Categories Dessert
Time 40m
Yield 24 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to temperature 350°F
- Beat together first 4 ingredients in a bowl.
- until smooth.
- Melt 1/2 cup chocolate chips in a heavy saucepan over low heat, stirring.
- until smooth, or microwave on high 1-2 minutes, stirring every 30.
- seconds until smooth.
- Add to sugar mixture and mix well.
- Add flour,.
- oatmeal, baking powder, remaining 2 Tbs. chocolate chips and nuts, mixing well. Spread into a lightly greased 13x9 inch baking pan.
- Bake 25-30 minutes or until brownies pull away from sides of pan.
- Cool completely. Sprinkle with powdered sugar, if desired. Cut into.
- bars.
Nutrition Facts : Calories 187.9, Fat 10, SaturatedFat 5.9, Cholesterol 31.2, Sodium 23.5, Carbohydrate 24.5, Fiber 1.3, Sugar 16.1, Protein 2.4
DECADENT TOFFEE BROWNIES
It's the muscovado sugar that gives these brownies its decadent treacle flavor. I've made them while in England and shared them with the teachers of modern languages (I've taught German in Kingston, near London). They were a big hit! I've never made them in Switzerland so far, as it is hard or even impossible to purchase muscovado sugar. I may try to replace the muscovado sugar with brown sugar, but I know it won't be the same. Maybe I should just wait until I go to England again...
Provided by tigerduck
Categories Bar Cookie
Time 55m
Yield 16 squares
Number Of Ingredients 6
Steps:
- Preheat the oven to 160°C/320°F/gas 3/fan 140°C Butter and base-line a shallow 23cm/9in square cake tin.
- Melt the chocolate and butter together (you can do this in the microwave, it takes about 2 minutes), then stir well and cool slightly.
- Whisk the eggs until pale then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
- Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
- Cool in the tin on a wire rack for at least 1 hour - if you can resist the temptation to eat them ;)-then cut into 16 squares and finish cooling on the rack.
DECADENT FUDGE BROWNIES
Provided by Marcy Goldman
Categories Coffee Chocolate Dessert Bake Passover Quick & Easy Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 30 squares
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
- In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
- Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.
BROWNIE DECADENCE
Make and share this Brownie Decadence recipe from Food.com.
Provided by good2bdunn
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325.
- Combine melted butter, cocoa, sugar, eggs, and vanilla: mix well.
- Stir in flour and salt, scraping sides of bowl until blended.
- Stir in pecans.
- Pour into greased 13 x 9 inch pan. Bake for 25 minutes.
- Let cool.
- FROSTING.
- Combine frosting ingredients in bowl and mix until smooth.
Nutrition Facts : Calories 393.5, Fat 18.5, SaturatedFat 8.6, Cholesterol 70.9, Sodium 171.7, Carbohydrate 57.2, Fiber 3, Sugar 43.9, Protein 4.5
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