THE BEST BROWNIES
Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.
Provided by Chef John
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
- Mix flour and salt together in a bowl; set aside.
- Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
- Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
- Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
- Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 9.9 g, Sodium 179.4 mg, Sugar 28 g
BLACK FOREST BROWNIES
These easy-to-make, fudgy brownies, complete with retro decoration, marry a much-loved flavour pairing of cherry and chocolate
Provided by Nadiya Hussain
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Cuts into 20 squares
Number Of Ingredients 13
Steps:
- Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/ 160C fan/gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool.
- Cream the butter and sugar together for about 5 mins until light and fluffy, then add the eggs, one at a time, incorporating well after each addition. In a separate bowl, combine the cocoa powder and the flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries.
- Spoon into the prepared tin, level the top with the back of a spoon and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
- Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.
- While the chocolate is setting, mix the butter with the icing sugar and a few drops of green food colouring. Put the buttercream in a piping bag fitted with a writing tip nozzle. Cut the brownies into 20 squares, place two glacé cherry halves on top of each one and use the buttercream to create the cherry stem.
Nutrition Facts : Calories 310 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
JAVA BROWNIES
Here is a very tasty brownie with a different flavor, I love the coffee flavor in this one, and the Java Frosting is simply delicious, and can be used for so many things - get creative!!
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 36 brownies
Number Of Ingredients 13
Steps:
- FOR JAVA BROWNIES: Combine flour, baking powder and salt in small bowl.
- Combine water, coffee granules, sugar and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mix comes to a boil. Remove from heat; stir in 1 cup morsels until smooth. Stir in eggs one at a time, mixing well after each addition. Stir in flour mixture. Pour into greased 9-inch square baking pan.
- Bake in preheated 350F oven for 18-25 minutes, or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack,.
- FOR JAVA FROSTING: Combine cream and coffee granules in small, heavy duty saucepan over low heat, stirring constantly until dissolved. Add remaining morsels; stir until smooth. Remove from heat. Stir in powdered sugar; stir vigorously until smooth. Chill until spreading consistency. Spread over cooled brownies. Sprinkle with cocoa.
Nutrition Facts : Calories 148.6, Fat 7.5, SaturatedFat 4.5, Cholesterol 29.3, Sodium 47, Carbohydrate 18.9, Fiber 0.9, Sugar 14.5, Protein 1.6
BLACK FOREST BROWNIES
Okay, there are plenty of recipes for Black Forest Cake, but none for Black Forest Brownies! This is so easy! So here it is! The brownie mix should be enough to fit a 13"x9" pan(the size of the package is estimated). Adapted from Country Woman magazine. German, New England, West
Provided by Sharon123
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Prepare and bake brownies, following pkg. directions, using a 13"x9" pan. Cool on a wire rack.
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth.
- In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
- Spread over the brownies. Top with pie filling.
- In a microwave or small heavy saucepan, melt chocolate; stir until smooth. Drizzle the chocolate over the brownies.
- Refrigerate for about 10 minutes to set chocolate. Enjoy!
- Yield: 2 dozen.
Nutrition Facts : Calories 2948.1, Fat 156.7, SaturatedFat 55.1, Cholesterol 390.5, Sodium 1306, Carbohydrate 361.2, Fiber 3.5, Sugar 190.1, Protein 31.6
JAVA FOREST BROWNIES
This recipe is from a coffee recipe pamphlet by Sandra Lee of the cooking show "Semi-Homemade." It is a decadent dessert without being difficult to make. I
Provided by Pam-I-Am
Categories Bar Cookie
Time 1h30m
Yield 16 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrneheit. Lightly spray a 9 x 13 baking pan with cooking spray.
- In large mixing bowl, stir together the brownie mix, coffee and eggs and set aside.
- In a medium mixing bowl. Mix together the softened cream cheese and powdered sugar until creamy. Add eggs and coffee and beat until combined.
- Spread the brownie batter into the prepared pan. Pour cream cheese mixture over batter and spread evenly. Spoon cherry pie filling randomly over the top.
- Bake in preheated 350 degree Fahrenheit oven. After 15 minutes, reduce temperature to 325 degrees Fahrenheit.
- Bake for 50 to 55 minutes.
- Let cool in pan completely before cutting.
Nutrition Facts : Calories 417.1, Fat 15.4, SaturatedFat 7.5, Cholesterol 84.1, Sodium 210.9, Carbohydrate 64.9, Fiber 0.2, Sugar 43.3, Protein 5.5
BLACK FOREST SUNDAES WITH BROWNIES
Based on the seventies cake classic that is Black Forest gâteau - this cherry, ice cream and brownie desert is heavenly. Don't cheat - make your own brownies too
Provided by Emma Lewis
Time 30m
Number Of Ingredients 17
Steps:
- For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
- Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
- To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
- To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
- FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)
Nutrition Facts : Calories 899 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 74.4 grams carbohydrates, Sugar 71 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.21 milligram of sodium
BLACK FOREST BROWNIES
Although I enjoy sweets, other recipes have failed me (I'm a beginning baker). But not this one! It's easy, and the ingredients are always on hand. Even my boyfriend, who doesn't like most sweets, can't pass these brownies.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cherries and nuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake)., Meanwhile, for icing, in a large bowl, combine the butter, confectioners' sugar, cocoa, milk and vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars.
Nutrition Facts :
BLACK FOREST BROWNIES
"You'll get a double dose of cherries with these brownies - one as a fat replacer that keeps the brownies moist, and another as a sauce that adorns them. To take the brownies as a hostess gift, dust them with powdered sugar and pack them in a gift box lined with parchment paper. Don't forget to take along the cherry sauce in a small jar." From Shape magazine, lowfat and low-cal.
Provided by Lissa_L
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Line and 8" square baking pan with foil, allowing the edges to hang an inch or 2 over two sides of the pan. Coat pan and foil with cooking spray.
- In a medium bowl whisk together the next four ingredients. Set aside.
- Combine cherries, 1/4 cup of sugar, water and the almond extract in a small, heavy saucepan over medium heat. Cover and simmer until the cherries soften and juices form, stirring occasionally, about 8 minutes. Cool slightly. Puree cherry mixture in a blender until smooth. Set aside.
- Place 1/2 cup of chocolate chips and the butter in a large metal bowl set over a saucepan of simmering water and stir just until melted. Whisk 3/4 cup of cherry sauce, remaining 3/4 cup sugar, eggs, and egg whites into chocolate mixture to blend well. Whisk in flour mixture. Transfer the batter to the prepared pan.
- Sprinkle with remaining 1/4 cup chocolate chips. Bake until a toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to a rack anc cool completely. (Can be prepared 1 day ahead. Cover brownies and store at room temperature. Cover and refrigerate cherry sauce).
- Using the two overhanging foil edges, carefully lift brownies out of pan. Cut into 12 pieces. Before serving, drizzle cherry sauce on top of each brownie, then add a dollop of whipped cream. Serve immediately.
Nutrition Facts : Calories 228, Fat 7.5, SaturatedFat 4.3, Cholesterol 42.9, Sodium 151, Carbohydrate 40.4, Fiber 2.9, Sugar 31.3, Protein 4
PINK LEMONADE WINE SPRITZERS
This recipe is from Sandra Lee of Semi Homemade. It is very good in the summer! I have also used Raspberry Lemonade, Fresca and plain Vodka with great results.
Provided by Little Suzy Homemak
Categories Punch Beverage
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large pitcher combine all ingredients and stir. Refrigerate 1 hour to combine flavors. Serve chilled.
CHOCOLATE BLACK BEAN BROWNIES WITH DELICIOUS SWEET POTATO FROSTI
Copycat recipe from leanonlife.com: Tastes like a sinfully decadent dessert...but made with sinlessly healthy fruits and vegetables...and nobody ever suspects the deception...for all you naughty chocoholics trying to be good, YOU HAVE JUST ENTERED PARADISE. As luck would have it, Paradise contains immune-boosting sweet potatoes, fiber-filled black beans, heart-healthy nuts and seeds, antioxidant-packed dates and blood sugar-stabilizing coconut oil. Be thankful for that, because these chocolate fudge brownies are luscious morsels of pure, delirious delight that "may" have you coming back for more...and licking the pan...and frantically whipping up another batch. Did I mention that they're also flour-less, sugar-free, gluten-free, dairy-free, high-protein, allergy-friendly, vegan bite-fulls of brownie bliss? AND DID I MENTION THAT THEY ARE 100% CHOCOLATE?! Sigh...
Provided by MNP9032
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the Brownies: Preheat your oven to 350 degrees.
- Throw all of the ingredients into a powerful food processor or blender. Blend until it makes a smooth, thick batter.
- Add chopped nuts and pulse a few times, just so that they are distributed through the batter (optional).
- Spoon the batter evenly into an oiled baking pan.
- Bake for 25 minutes, and then let it cool completely before you add the frosting.
- For the Frosting: In a food processor or blender, blend milk, dates, almond butter and vanilla extract, until smooth.
- Add sweet potato and cocoa powder; blend until smooth and fluffy.
- Use a spatula to spread the chocolate frosting on to the cooled brownies.
- Ensure no one is looking, and proceed to lick the remainder of the frosting off of the spatula.
- Sprinkle the frosted brownies with chopped nuts (optional).
Nutrition Facts : Calories 539.3, Fat 20.5, SaturatedFat 10, Sodium 154, Carbohydrate 90.9, Fiber 18.6, Sugar 53.2, Protein 14.6
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