GRANNY SMITH BROWNIES (BLONDIES)
Haven't tried these because of the amount of sugar in them, but will try with Splenda, or a combination of Splenda and sugar. Remember to adjust cooking time if using Splenda. Time does not include cooling time.
Provided by Outta Here
Categories Bar Cookie
Time 1h5m
Yield 40 squares, 40 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
- Mix flour, baking soda, salt and cinnamon in a large bowl.
- Whisk oil and eggs in another large bowl until blended and smooth. Stir in sugar and vanilla.
- Stir flour mixture into egg mixture until blended. Stir in apples, nuts and raisins or Craisins. Mixture will be very stiff.
- Spread evenly in prepared pan.
- Bake 40 to 45 minutes until top is golden and toothpick comes out clean.
- Let cool completely on wire rack. Cut into 40 squares.
Nutrition Facts : Calories 171.4, Fat 9.2, SaturatedFat 0.8, Cholesterol 15.9, Sodium 95.5, Carbohydrate 21.1, Fiber 0.8, Sugar 12.7, Protein 2
GRANDMA'S OLD FASHIONED BROWNIES
Make and share this Grandma's Old Fashioned Brownies recipe from Food.com.
Provided by Chef Sunshine
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Melt butter in microwave.
- Add the cocoa and stir.
- In medium bowl beat eggs until frothy.
- Add sugar, flour, and salt (also nuts if you are using them).
- Pour cocoa mixture over egg mixture and stir all together.
- Put into a greased 8 x 8 pan. Bake for 30 minutes.
- For a doubled recipe use a 9 x 13 pan.
- Icing, recipe below.
- Icing for Best Ever Brownies:
- 1 1/3 cup icing sugar.
- 1/3 cup cocoa.
- 3 tbsp butter or margarine.
- 1 tbsp & 2 tsp hot water
- Beat all ingredients together, add more liquid if necessary.
- Spread over brownies.
Nutrition Facts : Calories 179.3, Fat 8.7, SaturatedFat 5.1, Cholesterol 51.3, Sodium 92.6, Carbohydrate 23.7, Fiber 0.5, Sugar 16.7, Protein 2.3
CRAZY BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 18 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.
- Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix).
- Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.
- Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
- Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.
- Gobble 'em up!
HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Categories Desserts
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
GRANNY'S BROWNIES
This has been a recipe in our family since before the turn of the century. I am 70, so you can imagine when it started to get down to my sister and me. Now my grand-nephew enjoys them. Keep under lock and key, or they will disappear in a trice!
Provided by Carl T Erickson
Categories Chocolate Brownies
Time 1h20m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Grease an 8x8 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, and eggs until light and fluffy. Stir in the unsweetened chocolate and vanilla until well blended. Mix in the flour, and then the walnuts. Spread batter evenly into the prepared pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack before cutting into bars.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 36.1 g, Cholesterol 57.8 mg, Fat 18.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 8.5 g, Sodium 84.1 mg, Sugar 27.1 g
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