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
MY MOST FAVORITE BROWNIES
These are my all-time favorite moist and candy-like brownies, adapted from the My Most Favorite Dessert Company cookbook by Doris Schechter. It took a few tries to get the brownies just the way I like them, but I believe they are absolutely perfect!
Provided by Mirj2338
Categories Bar Cookie
Time 50m
Yield 12 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Grease an 11 x 7 inch baking pan.
- In a bowl combine the flour and salt, stirring to blend.
- In a double boiler over hot water, or in the microwave, combine the margarine and the coarsely chopped chocolate.
- Heat, stirring occasionally, until melted and shiny.
- Remove from heat and let the mixture cool to room temperature, stirring occasionally.
- Combine the sugar, eggs and cooled chocolate mixture.
- Beat on medium speed until well mixed.
- Blend in the vanilla.
- Turn off the mixer and add the dry ingredients at one time, and blend on low speed until incorporated.
- Scrape down the sides of the bowl with a rubber spatula (refrain from licking, I know it's difficult).
- Stir in the dark and white chocolate chips.
- Scrape the batter into the prepared pan and level the top.
- You make now like what's leftover in the bowl.
- Use your discretion how much you leave in the bowl.
- Bake for 30 minutes for fudgy brownies, a cake tester will come out with some batter on it.
- DO NOT OVERBAKE!
- Remove the pan from the oven to a wire rack and let it cool slightly.
- Keep covered with plastic wrap in the fridge for up to 4 days.
- These are also amazing frozen, just make sure you have a good dentist.
Nutrition Facts : Calories 502.6, Fat 30.7, SaturatedFat 11.9, Cholesterol 48.7, Sodium 45.9, Carbohydrate 58.9, Fiber 3.3, Sugar 45.5, Protein 5.6
OUR FAVORITE BROWNIES
Everyone has their favorite, this is ours. Lovely moist on the inside, perfect sprinkled with powdered sugar, frosted, or served with a scoop of vanilla ice cream.
Provided by FlemishMinx
Categories Bar Cookie
Time 55m
Yield 1 pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Butter and flour an 18 cm cake tin.
- Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
- Mix well, and allow to cool slightly.
- Blend flour, sugar and salt well.
- Add the cooled chocolate mixture to the flour, fully incorporating.
- Whisk in the eggs and the yolk one at a time.
- Beat for about a minute until thickened and smooth.
- Bake for 40-45 minutes or until a toothpick inserted is moist with crumbs.
Nutrition Facts : Calories 4044.1, Fat 130.4, SaturatedFat 77.5, Cholesterol 933.8, Sodium 327.8, Carbohydrate 706.9, Fiber 2.5, Sugar 630.6, Protein 25.4
MY FAVORITE BROWNIE
Brown sugar gives these triple-chocolate brownies plenty of rich, flavorful sweetness.
Provided by Martha Collison
Categories HarperCollins Dessert Kid-Friendly Dark Chocolate Chocolate Brownie Quick & Easy Small Plates
Yield Makes about 24 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a 20x30cm (8x12-inch) tin with baking parchment.
- Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat.
- Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
- When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don't want to overbeat the mixture or your brownies will become too 'cakey'. Fold through the chocolate chips and scrape into the prepared tin.
- Bake for 20-25 minutes or until the top is shiny and slightly cracked. It will feel slightly underbaked, but for gooey, sticky brownies this is perfect. Leave to cool completely in the tin, then chill in the fridge for an hour to get the ultimate, fudgy center, then cut into squares.
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