MY GO-TO BROWNIE RECIPE {DEEP, DARK CHOCOLATE BROWNIES}
Steps:
- Preheat the oven to 350 degrees F. Line a 9X13-inch metal pan with foil and spray foil with cooking spray (if using glass, decrease oven temperature by 25 degrees). Alternatively, you may use parchment. The brownie batter is pretty sticky, so I like lining the pan for easy cleanup.
- In a microwave-safe bowl (or in a saucepan on the stove), melt the butter and chocolate in 1-minute increments (or over low heat on the stove), stirring in between until melted and smooth (don't overheat!).
- Add 1 cup of the sugar to the warm chocolate mixture. Let the mixture cool until lukewarm, 4-5 minutes.
- Whisk in the remaining 1 cup sugar and vanilla.
- Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
- Whisk in the salt and cocoa powder, then add the flour and stir with a rubber spatula or spoon until it just disappears (don't overmix).
- Spread the batter evenly in the prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs, 25 to 35 minutes.
- Cool to room temperature before cutting. It helps even more to chill the brownies for 1-2 hours before cutting. Lift from the pan, place on a cutting board, and cut into squares.
Nutrition Facts : ServingSize 1 Brownie, Calories 216 kcal, Carbohydrate 25 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 55 mg, Sodium 130 mg, Fiber 1 g, Sugar 20 g
EASIEST BROWNIES IN THE WORLD
Steps:
- Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter.
- Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet).
- Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Nutrition Facts : ServingSize 1 Serving, Calories 192 kcal, Carbohydrate 23 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 131 mg, Fiber 1 g, Sugar 17 g
MEL'S AWESOME BROWNIES
The best brownies ever! This is a very cakey version.
Provided by PPPERRYS
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, stir together the flour, sugar, baking soda and 1/3 cup cocoa. In a small saucepan, combine water and 2/3 cup of butter; bring to a boil. Allow the butter and water to cool down a bit before adding to the dry ingredients. Beat in the buttermilk and eggs last. Spread evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven. Allow to cool for 20 minutes before frosting.
- To make the frosting: In a large bowl, stir together the confectioners' sugar, 1/3 cup cocoa, milk and vanilla until smooth. Beat in the melted butter until light and fluffy. Spread over brownies while they are still slightly warm. Cut into squares when cool.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 46.3 g, Cholesterol 41.4 mg, Fat 10.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 6.5 g, Sodium 134 mg, Sugar 36.8 g
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- Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with aluminum foil and lightly grease with cooking spray (the lining of the pan is optional but helps with cleanup or pulling out the whole slab of brownies).
- In a large bowl, whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn't melt fully, microwave the water/chocolate mixture for 20-30 seconds). Add the cocoa powder and whisk together.
- Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate chips (don't overmix, just fold them in until evenly distributed).
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