CLASSIC BROWNIES
Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
INTENSELY DEEP DARK CHOCOLATE BROWNIES
For Chocolate Lovers only. Moist, rich and decadent. Add the walnut only if you desire. So easy to prepare! From Gourmet Magazine.
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F with rack in center position.
- Butter and flour 13" x 9" pan.
- In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
- Remove from heat and allow to come to room temperature.
- Whisk in sugar and vanilla into chocolate/butter combination.
- Whisk in eggs, one at a time until thoroughly combined. Set aside.
- In separate bowl combine Dutch process chocolate powder, flour and salt.
- Combine flour mixture with chocolate/butter and whisk thoroughly.
- Add chopped walnuts if using.
- Spread brownie batter in pan and bake for 25-35 minutes.
- Cool completely.
CLASSIC FAT WITCH DARK CHOCOLATE BROWNIES
Classic dark chocolate brownies from Chelsea Market's famed Fat Witch Bakery is a recipe every chocolate brownie lover should have in their "best of" archives.
Provided by Heidi
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350° F (375° F for high altitude baking). Line a 9-inch square baking pan with aluminum foil and spray with baking spray or lightly butter and dust with flour. Tap out the excess flour.
- In a small saucepan, melt the butter and chocolate over low heat stirring frequently.
- Meanwhile in a stand mixer, beat the sugar, eggs and vanilla on high until the mixture is creamy, about 3-5 minutes. You may want to cover the mixer with a towel so it doesn't splatter.
- Add the warm chocolate mixture to the egg and sugar mixture for 30 seconds to 1 minute until the mix is shiny and creamy.
- Add the flour and pinch of salt and pulse the mixer on low just until the flour is mixed in being careful not to over mix. If you wish to add toasted nuts, more chocolate chips, or dried fruit this is the time to do it.
- Spread the batter in the pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and allow to cool completely before cutting.
Nutrition Facts : ServingSize 1 g, Calories 284 kcal, Carbohydrate 22 g, Protein 2 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 18 mg, Fiber 1 g, Sugar 18 g
CLASSIC UNSWEETENED CHOCOLATE BROWNIES
Use high quality chocolate for these brownies. I like these made with Callebaut or Scharffen-Berger unsweetened. To make these with bittersweet chocolate instead, use 6 1/2 ounces bittersweet chocolate, 7 tablespoons butter and 1 cup sugar. To make with semisweet chocolate, substitute 10 ounces semisweet chocolate, 5 tablespoons butter and 2/3 cup sugar.
Provided by Saguaro
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
- Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
- Remove bowl from heat and stir in sugar vanilla and salt.
- Add eggs one at a time, stirring thoroughly.
- Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
- Stir in nuts.
- Scrape batter into prepared pan and smooth to even it.
- Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.
DARK CHOCOLATE-CHUNK BROWNIES
Thse are decadent pieces of heaven! "Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate, such as a 64% dark chocolate blend. Serve with lightly sweetend softly whipped cream, chopped mint and fresh raspberries; or crown pieces with vanilla or coffee ice cream and drizzle of caramel or chocolate sauce." I didn't allow for cooling time of about an hour. Sunset Magazine, 01/2007
Provided by Manami
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Chop chocolate into about 1/2-inch chunks; about 2 cups.
- In a small, microwave-safe bowl, combine half the chocolate and the butter.
- Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
- Stir until mixture is smooth.
- Let stand until just warm to touch.
- In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
- Add chocolate mixture and stir until well blended.
- Add flour, about a third at a time, stirring after each addition just until blended.
- Add remaining chopped chocolate and mix just until chunks are evenly distributed.
- Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
- Scrape batter into pan; spread level.
- Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
- Cool completely in pan on a rack, at least 1 hour.
- Lift brownie out on parchment, peel off parchment, and set brownie on a board.
- Cut into 8 squares or wedges or 16 triangles.
Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 109.8, Sodium 180.9, Carbohydrate 34.1, Fiber 0.3, Sugar 25.2, Protein 3.7
CLASSIC DARK CHOCOLATE BROWNIES
Make and share this Classic Dark Chocolate Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 16 brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Butter an 8-inch square baking pan.
- Place the chocolate and butter in the top of a double-boiler over (not touching) barely simmering water, and heat, stirring often, until melted.
- Remove from over the water and let cool slightly.
- In a large bowl, whisk together the eggs, sugar, salt, and vanilla until blended.
- Whisk in the chocolate mixture until blended.
- Sprinkle the flour over the top and whisk slowly just until blended.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake until a toothpick inserted into the center comes out almost clean or with a few moist crumbs clinging to it, 35-40 minutes.
- Be careful not to overbake.
- Transfer to a wire rack and let cool completely.
- Cut into squares and serve.
Nutrition Facts : Calories 261, Fat 15.2, SaturatedFat 9.2, Cholesterol 57.8, Sodium 53.8, Carbohydrate 31.9, Fiber 2, Sugar 22.1, Protein 3.5
CLASSIC CHOCOLATE BROWNIE
This is my Ultimate go to Brownie Recipe I make it all the time, sometimes I change it up and add nuts or dried fruit at Christmas I add Peppermint essence it really is a great Brownie recipe.
Provided by Elisa H.
Categories Baking
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate and butter over medium heat, Stir through sugar then let cool before stiring in eggs.
- Add in all other ingredients Stir well until combined Pour mixture into brownie pan and bake at 180 degrees celsius for 30 min or until set.
Nutrition Facts : Calories 300.9, Fat 16.7, SaturatedFat 9.8, Cholesterol 68.8, Sodium 108, Carbohydrate 37.8, Fiber 3.3, Sugar 25.2, Protein 5.1
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