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
EASY BROWNIES
A gooey and delicious treat, these brownies are so easy to make. Try the rich chocolate topping for an even more decadent bake
Provided by Saffron Dent
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Treat
Time 1h15m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.
- Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
- If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium
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!
THE BEST EVER FUDGE BROWNIES
These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!
Provided by Tracy Graves
Categories Bar Cookie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter or margarine on low heat.
- Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
- Add in flour, cocoa, baking powder and salt.
- Stir in chips and nuts if desired.
- Bake at 350 for approx 25-30 minutes, depending on your oven.
- Do not over-bake.
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
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
ONE-BOWL BROWNIE RECIPE
Provided by Matt Robinson
Number Of Ingredients 9
Steps:
- Heat oven to 350F and line 8x8 pan with parchment paper.
- Place sugar and eggs in stand mixer bowl and beat low until the sugar and egg comes together, about 30 seconds. Increase to high and beat until light and fluffy, about 3 minutes. With the mixer still running, slowly add melted butter down the side of bowl and beat until combined, about 1 minute. Add vanilla and beat until combined. Sift in cocoa powder, flour, baking powder and salt. Turn off mixer and fold in HERSHEY'S MINI KISSES Chocolate Chips. Pour batter into prepared pan.
- Bake at 350F for 25 to 30 minutes. Remove brownies from oven and transfer to a wire rack to cool.
- Tip: For a cakier brownie, bake for another 5-7 minutes.
MICROWAVE CHOCOLATE MUG BROWNIE
This makes a delicious brownie for one in about a minute. 60 seconds makes a molten center brownie. 75 seconds make a uniformly done brownie. Be careful not to overcook.
Provided by Wheres_the_Beef
Categories Dessert
Time 6m
Yield 1 brownie, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well.
- Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
- Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook.
- Enjoy with a spoon. Careful, brownie will be hot.
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.
FUDGY ONE-POT BROWNIES
Provided by Katie Workman
Categories dessert
Time 35m
Yield 12 large or 24 regular brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 13-by-9-inch baking pan or spray it with nonstick cooking spray.
- Place the butter and chocolate in a medium-size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don't have a chance to cook at all before they are blended in. Blend in the flour.
- Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
- Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
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
THE RAWTARIAN
This raw brownie recipe is one of my most popular recipes, probably because it is so easy and turns out so well. Walnuts, dates, coconut, cacao and salt combine in a food processor to create a surprisingly delicious traditional-style brownie. Top with chocolate icing for even more chocolate goodness!
Provided by By The Rawtarian
Categories Raw Cakes, Cookies and Bars
Time 1h5m
Yield 1 dish brownies
Number Of Ingredients 6
Steps:
- 1. Place pecans alone in your food processor and process until the pecans become small and crumbly.2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw fooders because the presentation of this raw brownie recipe is good when chilled.6. Store this raw brownie recipe in the refrigerator if it lasts that long!PS: For an even more delightful brownie, serve it with this easy, instant raw chocolate icing.
Nutrition Facts : Amounts per 43 g (2 oz) suggested serving NameAmount% Daily Calories 187 8 % Protein 2.5 g 5 % Fat 12 g 16 % Carbohydrates 21 g 6 % Dietary Fiber 4 g 13 % Sugars 16 g Calcium 26 mg 3 % Iron 1.1 mg 8 % Sodium 75 mg 3 % Source USDA, The Rawtarian Show basic Show all vitamins Show all minerals
ONE BOWL COCOA BROWNIES
Customize these low-impact brownies with different combinations of your family's favorite toppings--and make everyone happy.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.
- Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
- Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.
REAL FOOD BROWNIES
Provided by DaNelle Wolford
Number Of Ingredients 8
Steps:
- 1. Mix your dry ingredients - flour - cocoa powder - salt - baking powder.
- 2. In a saucepan, melt butter just until warm, then add sucanat, vanilla, and eggs. Whisk them together. (Make sure your butter isn't too hot or else it'll cook your eggs and you'll have scrambled eggs with brownies. Which actually doesn't sound too bad. But seriously, if you want normal brownies, watch that butter temperature.)
- 3. Mix your wet and dry ingredients together.
- 4. After it's well mixed, simply add to a greased 8×8 pan and bake at 350 degrees for 25 min or when toothpick inserted comes out clean.
BROWNIE FOR ONE!
Chocolaty indulgence at in it's simplest form! ((for a lower-calorie version, replace sugar with Splenda or other artificial sweetener, and replace 1 tablespoon of oil with applesauce. This eliminates around 300 calories- if you're afraid of losing flavor, try one or the other variation or replacing just half the sugar))
Provided by TinkerToy
Categories Dessert
Time 5m
Yield 1 brownie, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a mug.
- Mix well.
- Microwave on high for 45-60 seconds, be sure not to overcook. Brownie should still be wet on sides and in the middle when done.
- Let stand to cool for a few minutes.
- Grab a fork and dig in!
Nutrition Facts : Calories 575.2, Fat 29, SaturatedFat 4.4, Sodium 159.4, Carbohydrate 80.2, Fiber 4.4, Sugar 50.3, Protein 5.3
THE BEST BROWNIE BITES
Bite-sized perfection, these brownies are great for picnics, lunches, or anytime you want (or need) a quick indulgence.
Provided by Shanna Mallon
Yield 48 mini brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Lightly grease two mini muffin tins.
- Melt the butter in a microwave-safe bowl or in a saucepan set over low heat.
- Remove from heat and then add the sugar, stirring to combine.
- Stir in the cocoa, salt, baking powder, and vanilla.
- Whisk in the eggs, stirring until smooth.
- Add the flour and chocolate chips, stirring until smooth.
- Using a cookie scoop, add one scoop into each section of the mini muffin tin. Repeat until all batter has been used.
- Bake for 12-15 minutes, until a cake tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for 10 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Fat 8 g, SaturatedFat 5 g, UnsaturatedFat 0.33 g, Carbohydrate 26 g, Sugar 16 g, Fiber 2 g, Protein 3 g, Cholesterol 26 mg, Sodium 58 mg
SKILLET BROWNIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
- Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
- Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.
PUMPKIN SWIRL BROWNIES
Buttermilk brownies, with a spiced pumpkin swirl mixed in. Who needs to decide between brownies and pumpkin pie when you can have both??
Provided by Jill Nystul
Categories Dessert
Time 1h15m
Number Of Ingredients 15
Steps:
- Beat the ingredients together in a small bowl using a hand mixer, until the mixture is smooth and creamy.
- Pour the brownie batter into a greased 8-inch baking pan.
- Pour the pumpkin mixture over the top. Use a spoon or a knife to swirl the pumpkin into the brownie batter, then bake.
Nutrition Facts : Calories 382 kcal, Carbohydrate 53 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 161 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
More about "brownie for one food"
ONE BOWL BROWNIES {BEST BROWNIE RECIPE!} - TWO PEAS ...
From twopeasandtheirpod.com
4.7/5 (116)Calories 225 per servingCategory Dessert
- Preheat oven to 350°F. Spray a 9x13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate on top of the brownies.
- Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. Store in an airtight container at room temperature for up to 4 days.
HOW TO BAKE A BROWNIE FOR ONE - KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
SMALL BATCH BROWNIE RECIPE FOR ONE OR TWO PEOPLE
From thespruceeats.com
3.7/5 (95)Total Time 35 minsCategory Dessert, CakeCalories 137 per serving
ONE BOWL FUDGY PEPPERMINT BROWNIES - FOOD DUCHESS
From foodduchess.com
3.5/5 (2)Category BakingCuisine AmericanTotal Time 55 mins
EASY ONE POT FUDGE BROWNIES | NEIGHBORFOOD
From neighborfoodblog.com
Reviews 152Calories 391 per servingCategory Brownies & Bars
- In a medium sized pot, melt the butter on the stove top over medium heat. Remove from heat, then whisk in brown and white sugar until smooth and creamy, about 1-2 minutes.
- Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the vanilla and salt.
THE BEST ONE-POT FUDGY BROWNIES RECIPE — THE MOM 100
From themom100.com
4.5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Preheat the oven to 350°F. Generously butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.
- Place the butter and chocolate in a medium size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.
- Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
- Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
BEST EVER BROWNIE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Author Alice JohnstonPublished 2020-02-13Estimated Reading Time 4 mins
- 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.
FIBRE 1 CHOCOLATE FUDGE BROWNIES, 5-COUNT, 125 GRAM ...
From amazon.ca
4.6/5 (2.4K)ASIN B00FWJF9VOBrand Fibre 1Date First Available Oct. 28 2013
THE BEST BROWNIE RECIPE ON THE INTERNET HAS ONE SURPRISING ...
From camillestyles.com
BROWNIE | MYTHS AND FOLKLORE WIKI | FANDOM
From mythus.fandom.com
BROWNIE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
NUT-FREE CHOCOLATE BROWNIE RECIPE: THE BEST ONE-BOWL ...
From 30seconds.com
BROWNIE CENTRE, THANE - RESTAURANT REVIEWS - TRIPADVISOR
From tripadvisor.ca
BROWNIE RECIPES | ALLRECIPES
From allrecipes.com
GLUTEN-FREE BROWNIE RECIPE: ONE BOWL, NO ... - 30SECONDS FOOD
From 30seconds.com
BEST BROWNIE RECIPE FOR ONE (MICROWAVE EDITION) - FOOD NEWS
From foodnewsnews.com
ONE FOOD BROWNIES | ZAZZLE
From zazzle.com
BROWNIES - FOOD FANATIC
From foodfanatic.com
FUDGY BROWNIE COOKIE RECIPE: 5-INGREDIENT CHOCOLATE ...
From 30seconds.com
WHAT WINE GOES WITH BROWNIE FOR ONE RECIPE FOOD COM
From delipair.com
SKILLET BROWNIES RECIPE: THIS CAST IRON SKILLET FUDGY ...
From 30seconds.com
18 DECADENT BROWNIE RECIPES | FOOD & WINE
From foodandwine.com
ONE PERSON BROWNIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BROWNIE | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
HEALTHY PROTEIN BROWNIES - EATING BIRD FOOD
From eatingbirdfood.com
BROWNIE RECIPES - MARTHA STEWART
From marthastewart.com
BROWNIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BROWNIE RECIPES AND IDEAS | FOOD NETWORK
BEST BROWNIE BAKING HACKS: 7 TIPS TO TURN STORE-BOUGHT ...
From 30seconds.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love