MOM'S BEST FRIEND BROWNIES
We know that some kids would be happy to eat an all-sweets lunch. With these you won't have to stress quite so much. They're lower in fat and sugar than most other brownies, and baking them in mini-muffin tins keeps the portion size just right.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 16 (2-inch) square brownies or 36 1-inch brownie bites.
Number Of Ingredients 11
Steps:
- Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8-inch silicone baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. For mini brownie bites, line mini muffin tins with 36 mini muffin liners. Spray the prepared pan.
- Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)
- Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
- Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicone) for pan brownies, and 14 to 15 minutes for mini brownie bites.
- Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into squares, sticks or shapes using a cookie cutter. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
MOM'S BEST EVER BROWNIES
Oh, these brownies brought back childhood memories. They reminded me of my grandmother's brownies. The buttermilk helps make these super moist. And that icing? Tops them off perfectly. So chocolaty, so moist and so good!
Provided by penny jordan
Categories Other Desserts
Time 50m
Number Of Ingredients 18
Steps:
- 1. PREHEAT: Oven to 350 degrees F. PREPARE: Baking pan by greasing and flouring 9x13x2-inch pan (or spraying with 'Baker's Joy' nonstick cooking spray).
- 2. FOLLOW DIRECTIONS CAREFULLY.
- 3. COMBINE: 2 sticks butter, 1 cup boiling water, and 4 Tbsp Cocoa in small sauce pan and bring to a boil.
- 4. MIX: 2 Cups Sugar, 2 Cups flour, and salt together and add hot mixture.
- 5. DISSOLVE: 1/2 Cup buttermilk and 1 tsp. baking soda together, add 2 eggs. MIX: Well. ADD: Nuts. MIX WELL: All above ingredients together. POUR: Into prepared pan and bake at 350 degrees F for 20-25 minutes. COOL: Slightly.
- 6. ICING: MEANWHILE: Prepare icing by melting, butter, milk, cocoa together in small sauce pan. ADD: Powdered sugar to thicken. ADD: Vanilla extract. SPREAD: Icing on slightly cooled brownies. SPRINKLE: Nuts over iced brownies. COVER: Until ready to serve. CUT: In squares. SERVE & ENJOY! STORE: Covered leftovers.
MOM'S BEST BROWNIES
The credit goes to my mom for these brownies. She has tons of people who request these little devils often. My parents live on a golf course, and even the Pro's from there call and ask for a batch now and then. It is a fabulous recipe, and one that I LOVE! Thanks mom!
Provided by Miss Diggy
Categories Dessert
Time 40m
Yield 1 jelly roll pan, 36-48 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together (mixture will be thick) and then spread in a jelly roll pan that has been greased and floured.
- Bake at 350 for 25-35 minutes, or until brownies are done.
- Frost with favorite frosting.
MOM'S BEST BROWNIES
My mom has made a variation of these brownies as long as I can remember. She doesn't know where she got the recipe from. I substituted whole wheat flour and honestly no one can tell it isn't made with white flour! You can substitute plain applesauce for part of the oil, but I like to use 1 c oil (as my mom does) with no applesauce - faster to measure, and it is a dessert after all! I hope you enjoy!
Provided by Goji Girl
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease and 'flour' 9x13" pan, using cocoa powder instead of flour. (This will eliminate any white spots on bottom of brownies).
- In a large bowl, stir together cocoa, flour, sugar, salt, and baking powder.
- Add oil, eggs, vanilla, and any optional ingredients. Mix well, stopping as soon as all ingredients are incorporated - excessive mixing will cause a cake-like texture.
- Pour into prepared 9x13" pan.
- Bake at 350 for 27-30 minutes. Test with toothpick, the brownies are done when no batter clings to it. Remove slightly earlier if you like a gooey, eat with a fork brownie.
Nutrition Facts : Calories 188, Fat 10.2, SaturatedFat 8.2, Cholesterol 31, Sodium 124.2, Carbohydrate 23.2, Fiber 1.1, Sugar 16.7, Protein 2.4
MOM'S COCOA POWDER BROWNIES
Oooey, Gooey, Rich and Chewy. If you are a fan of cake-like brownies, these are NOT for you. This makes a small pan of brownies that are moist and dense and need no icing. They form a crust that cracks and is a wonderful contrast to the fudgy texture of the brownie. Like all other basic brownie recipes, these are a great base for adding in chunks of chocolate, nuts, or whatever. As an adult, I like them with a 1/2 tsp of espresso powder added. For the brownie purist, the nuts are strictly optional. When I'm having one of those "must have chocolate" days, these are the perfect fix. After 1 brownie, I'm cured.
Provided by gourmetmomma
Categories Bar Cookie
Time 35m
Yield 16 brownies
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Bake at 350 for 25 to 30 minutes in an 8x8 or 9x9 pan.
- Allow to cool before cutting.
MOM BINNEY'S BROWNIES
My Mother-in-law Grace Binney, is the finest brownie maker we know; and she makes it gladly for her son (my husband) when we visit. Calories... you mentioned calories...ahh, but they are too good to pass on!!!
Provided by Scandigirl
Categories Bar Cookie
Time 45m
Yield 1 11x15 pan, 32 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients, adding nuts last.
- Stir well.
- Add to 11x15 oiled pan.
- Bake at 350 F for 30 minutes Ice with chocolate frosting when cool.
- Icing: Combine all ingredients in a saucepan.
- Bring to a boil, stir constantly till it boils, then do not stir anylonger.
- Time it to boil 1-1/2-2 minutes without stirring.
- Remove quickly and place in the sink in cold water just to cover bottom to cool down.
- Beat well to thicken and spread quickly on the brownies.
Nutrition Facts : Calories 194.6, Fat 10.4, SaturatedFat 1.6, Cholesterol 26.7, Sodium 102.5, Carbohydrate 24.8, Fiber 0.9, Sugar 18.9, Protein 2.1
MOM BINNEY'S FAMOUS PUMPKIN BARS
My Mother-in-law's pumpkin bars are so delicious that I had to give you her recipe. She gave it to me in 1993, and we enjoy them in small squares on the cookie tray at Christmas. You can also bake it in a 13x9x2 inch cake pan for 45-50 minutes and cut into squares.
Provided by Scandigirl
Categories Bar Cookie
Time 45m
Yield 1 15x10x1 inch pan
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F.
- Grease a 15x10x1 inch pan.
- Combine all bar ingredients except nuts and raisins.
- Beat at low speed until moistened.
- Beat 2 minutes at medium speed.
- Stir in nuts and raisins.
- Pour into greased pan.
- Bake at 350 F for 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Frosting: Combine all ingredients, beat until smooth.
- Frost cake when cooled.
- Cut into bars.
- Store in fridge.
Nutrition Facts : Calories 7105.6, Fat 357.5, SaturatedFat 96.8, Cholesterol 1104.2, Sodium 4451.2, Carbohydrate 939.1, Fiber 17.9, Sugar 689.5, Protein 73.5
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