Golden Brownies Food

THE BEST FUDGY BROWNIES

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.

NESTLE' GOLDEN BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine flour, baking powder, and salt; set aside.
• In a large bowl, beat butter, sugar, brown sugar, and vanilla extract until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in chocolate morsels.
• Spread evenly into a well-greased 15x10x1-inch baking pan.
• Bake 25 to 40 minutes.
• Cool; cut into 2-inch squares.

NO-COCOA BLONDE BROWNIE SQUARES

Steps:

• Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
• Combine flour, baking powder and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy.
• Beat in eggs and vanilla extract; gradually beat in flour mixture.
• Stir in morsels; spread into prepared pan.
• Bake for 20 to 25 minutes or until top is golden brown.
• Cool in pan on wire rack.

GOLDEN YAM BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease a 9 by 13 baking pan. In a large bowl, cream butter and sugars until smooth. Beat in eggs one at a time then stir in vanilla. Combine flour, baking powder and salt. Stir into batter just until blended. Fold in shredded yams. Spread into prepared pan. Bake for 30 minutes until a toothpick comes out clean. Mix together powdered sugar, butter and milk until smooth. Spread over brownies while still warm. Kids will never know they were yams!

GOLDEN YAM BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.

AZTEC GOLD BROWNIES

Steps:

• Preheat oven to 325°F
• Line 8-inch glass baking pan with foil, grease and flour.
• In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
• Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
• Put flour and cocoa in another bowl and mix well.
• Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
• Scrape sides and bottom of bowl and beat another 20 seconds or so.
• Add eggs, beat to incorporate, scraping as needed.
• Add vanilla and stir to incorporate.
• Add half of flour mixture, and stir on low speed until mostly mixed it.
• Scrape bowl and add rest of flour, mixing until incorporated.
• Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter.
• Scrape into prepared pan and bake at 325°F for 30-35 minutes.
• Allow to cool in pan for 15 minutes.
• Lift out foil and lay on a wire rack and allow to cool completely before cutting.
• If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart.
• They should be fudgy in the middle with a bit of a crispy crust on top.
• Take them over the top by sprinkling with edible gold leaf.