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.
FUDGY KETO BROWNIES
With just 1 gram of sugar per serving, these keto-friendly brownies are even better the next day.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
- Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
- Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
- Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
- Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.
Nutrition Facts : Calories 170, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 70 milligrams, Sodium 65 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 1 grams
SKILLET STOUT BROWNIES
These stout brownies are so rich and fudgy. I love how quickly they come together. They're perfect for a busy weeknight. -Mandy Naglich, New York, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place chocolate in a large bowl. In a 10-in. cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil; reduce heat. Simmer 10 minutes, stirring constantly. Pour over chocolate; stir with a whisk until smooth. Cool slightly. In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture. In another bowl, mix flour, baking cocoa and salt; gradually add to chocolate mixture, mixing well. , Spread into skillet. Bake until set, 25-30 minutes. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 363 calories, Fat 24g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 229mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
GUINNESS BROWNIES
Guinness® stout is a very dark beer that boasts notes of coffee and caramel, two ingredients that pair naturally well with chocolate. For this recipe, the Guinness is reduced to a syrup to intensify the flavors and really make the chocolate stand out. The brownies are a nice marriage of fudgy and cakey and are intensely chocolatey, thanks to the bittersweet chocolate and cocoa powder.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2-inch overhang on 2 of the sides. Spray the parchment with cooking spray.
- Whisk the flour, cocoa powder, espresso powder and kosher salt in a medium bowl until combined.
- Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour. This should help eliminate foam.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (you may need to pour the beer into a liquid measuring cup a few times to make sure it is reduced enough). Add the butter and whisk constantly until melted, about 1 minute. Add the bittersweet chocolate and whisk constantly until melted and smooth, about 2 minutes.
- Remove the pan from the heat and whisk in the granulated sugar until combined. Whisk in the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir slowly until combined, taking care that none of the flour spills out of the pot. Pour the mixture into the prepared pan.
- Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top.
- Let cool in the pan for 30 minutes, then use the parchment overhang to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes.
- Use a fine-mesh sieve to sprinkle the confectioners' sugar on top of the brownies and slice into 16 squares.
FUDGEY BROWNIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
- Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
- Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
- Pour the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.
GUINNESS STOUT BROWNIES
Make and share this Guinness Stout Brownies recipe from Food.com.
Provided by KelBel
Categories Bar Cookie
Time 45m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
- In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
- Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
- Pour into prepared baking pan. Bake 30 to 40 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.
- Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.
GUINNESS BROWNIES
The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They'll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.
Provided by Erin Jeanne McDowell
Categories snack, cookies and bars, finger foods, dessert
Time 45m
Yield One 9-inch pan (16 brownies)
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1 1/2 inches of excess paper on two sides (these will serve as "handles" to help remove the brownies from the pan later).
- In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
- Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
- Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
- Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
- Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
- Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It's easier to cut the brownies when they're chilled.) Use the parchment "handles" to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.
More about "fudgy stout brownies food"
FUDGY STOUT BROWNIES - BURRATA AND BUBBLES
From burrataandbubbles.com
Ratings 73Category DessertsCuisine AmericanTotal Time 50 mins
- Heat oven to 350 degrees, spray a 9-inch-by-13-inch pan with cooking spray and line it with parchment paper. The cooking spray helps the parchment stay in place.
- In a microwave-safe bowl, combine the semi-sweet chocolate, butter and espresso powder. Microwave in a 15-second interval and stir. Repeat until the chocolate and butter are fully melted and the mixture is smooth.
- Whisk in the white and dark brown sugars until combined. Stir in beer and allow the mixture to cool for a few minutes.
- While the chocolate mixture cools, stir together flour, cocoa powder and salt in a separate bowl.
GUINNESS BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEER BROWNIES WITH STOUT - CAKEY OR FUDGY (WITH CREAM …
From craftbeering.com
FUDGE STOUT BROWNIES - CRAFTBEER.COM
From craftbeer.com
FUDGY STOUT BROWNIES - BETTER HOMES & GARDENS
From bhg.com
Occupation Food StylistTotal Time 1 hr 5 minsAuthor Charles WorthingtonCalories 157 per serving
CHOCOLATE-STOUT BROWNIES RECIPE | BON APPéTIT
ULTIMATE FUDGY BROWNIES RECIPE | JEFF MAURO | FOOD NETWORK
From foodnetwork.com
Author Jeff MauroSteps 5Difficulty Easy
SANDWICH, SALAD, BROWNIES: THREE SIMPLE, SLAM-DUNK PICNIC RECIPES …
From theguardian.com
BASIC FUDGE BROWNIES WITH FROSTING OPTION |THE FRESH COOKY
From thefreshcooky.com
HOW TO MAKE FUDGY BROWNIES FROM SCRATCH - TASTE OF HOME
From tasteofhome.com
FUDGY BROWNIES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
FUDGY COFFEE STOUT BEER BROWNIES | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
MILK STOUT FUDGE BROWNIES WITH IRISH CREAM BUTTERCREAM
From thefreshcooky.com
FUDGY STOUT BROWNIES | MIDWEST LIVING
From midwestliving.com
SERIOUSLY FUDGY HOMEMADE BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FUDGY CHOCOLATE STOUT BROWNIES | THE BEER STORE
From thebeerstore.ca
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