DEEP, DARK BROWNIES
This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
- In a medium bowl, sift together flour, cocoa powder, and salt; set aside
- In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
- Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
- Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.
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.
DEEP DARK ESPRESSO BROWNIES
Coffee isn't only for drinking! This unusual recipe from Nestle replaces cocoa with coffee powder which gives the strong aroma of your every morning brew. Use decaf coffee for your little ones
Provided by Grace Fung
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Lightly butter and flour an 9-inch square baking pan; set aside.
- Beat brown sugar, butter and sugar in a mixing bowl.
- Add eggs, vanilla and salt.
- Beat until well blended.
- Stir in espresso powder, flour and baking powder, mixing until smooth.
- Fold in chocolate chips.
- Pour batter into prepared pan.
- Bake for 30 mins.
- or until skewer inserted in the centre comes out clean.
- Cool completely in pan; cut and serve dusted with powdered sugar.
Nutrition Facts : Calories 315.1, Fat 16.5, SaturatedFat 9.9, Cholesterol 83.8, Sodium 178.1, Carbohydrate 39.7, Fiber 1.1, Sugar 33.7, Protein 2.9
MADE-OVER DEEP DISH BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 16 (2-inch) square brownies
Number Of Ingredients 12
Steps:
- Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.
- Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)
- Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
- Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).
- Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
Nutrition Facts : Calories 158 calorie, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 32 milligrams, Sodium 104 milligrams, Carbohydrate 23 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 17 grams
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
DEEP CHOCOLATE BROWNIES
Provided by Ruth Cousineau
Yield Makes 32 (2-inch) squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
- Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
- Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
- Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely.
DEEP DISH BROWNIES
My all-time favorite, make-from-scratch brownies recipe!
Provided by Biz McMahon
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
- In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!
Nutrition Facts : Calories 339.5 calories, Carbohydrate 44.2 g, Cholesterol 102.7 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 289.9 mg, Sugar 33.6 g
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- Preheat the oven to 350°F. Lightly grease an 8" x 8" or 9" x 9" square pan., In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips., Add the oil, water or coffee, and eggs, mixing until combined., Spoon the mixture into the pan, smoothing the top., Bake the brownies for 33 to 35 minutes for the 9" pan, or 40 to 45 minutes for the 8" pan (a pan with a dark interior will bake the brownies more quickly).
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- Preheat the oven to 350 degrees F. Spray an 8x8-inch pan with nonstick spray. Line with parchment paper and let it hang over two sides. Spray the parchment too.
- In a large saucepan, combine the butter and espresso powder. Heat on low and stir until the butter has melted. Add the chocolate, and stir constantly until the mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.
- Whisk the eggs and vanilla into the chocolate mixture and keep moving the batter around until combined and no longer grainy-looking. Add the flour mixture to the batter and stir just until combined. Stir in 1/2 cup of the chocolate chips.
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