NANA'S BROWNIES
Provided by Carla Lalli Music
Categories Cake Chocolate Dessert Bake Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 19
Steps:
- Brownies:
- Preheat oven to 350°F. Butter and flour an 8x8" baking dish, shaking out excess flour. Toast walnuts, if using, on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool. Increase oven temperature to 375°F.
- Whisk cocoa, salt, baking powder, and 1 cup flour in a medium bowl to combine and work out any lumps. Heat chocolate, sugar, and 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth. Remove from heat and add eggs one at a time, beating vigorously with a wooden spoon to blend after each addition. Mix in vanilla, then add dry ingredients and mix until just combined. Fold in reserved walnuts (do not overmix).
- Scrape batter into prepared pan; smooth top. Bake until a tester inserted into the center comes out clean, 30-40 minutes. Let cool.
- Glaze:
- Heat chocolate, butter, rum, cocoa powder, vanilla, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth.
- Pour glaze over brownies and top with walnuts, if using. Chill until glaze is set, at least 1 hour. Slice into 12 brownies.
- Do Ahead
- Brownies can be made 1 day ahead. Keep chilled.
BANANA BREAD BROWNIES
Caught this on facebook and submitted here for safekeeping. Prep time and number of servings are estimations.
Provided by Kosher Kook 2
Categories Dessert
Time 40m
Yield 15 15 brownies, 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375°F Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
- Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
- Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
- Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
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
NANA'S FAVORITE DEVIL'S FOOD CAKE FROM REDDIT
A very popular and easy chocolate cake with a super smooth frosting.
Provided by Anna
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F. Grease and flour two 9 inch round pans or one 13x9 inch pan. If halving the recipe, use two 6 inch round pans.
- In a large mixing bowl, whisk together flour, salt, baking soda, baking powder and sugar.
- Whisk together the cocoa powder and the hot coffee and let it cool.
- Add the cocoa mixture to the bowl with the dry ingredients, then stir in the oil, milk, eggs and vanilla.
- Pour the batter into the pans.
- Bake at 350 for 30 to 35 minutes. (or until done). Alternatively, you can bake at 375 for 27 minutes or until done. I prefer the lower and slightly longer time for cakes.
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NANA'S FAMOUS FUDGE BROWNIES - THE FOOD CHARLATAN
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5/5 (2)Total Time 35 minsCategory DessertCalories 339 per serving
- Grease a 9x13 inch pan and preheat your oven to 350 degrees F.In a heavy bottom 2 or 3 quart pot, melt 1 cup butter with 2 ounces unsweetened chocolate over medium heat. (You can sub 3/4 cup cocoa.) Use a wooden spoon to stir together and then remove from the heat.Add 2 cups sugar and 1/4 teaspoon salt.Add 2 teaspoons vanilla.Stir in 1 and 1/2 cups flour until barely combined.Add 4 eggs.
- I mean, if you want to ruin your brownies. :)Spread the batter into the prepared pan. (Press the walnuts into half the pan at this point, if you are going halfsies.)Bake at 350 for about 20-22 minutes.
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3.1/5 (92)Estimated Reading Time 2 minsServings 12
- Preheat oven to 350°. Butter and flour an 8x8" baking dish, shaking out excess flour. Toast walnuts, if using, on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool. Increase oven temperature to 375°.
- Whisk cocoa, salt, baking powder, and 1 cup flour in a medium bowl to combine and work out any lumps. Heat chocolate, sugar, and ½ cup butter in a large heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth. Remove from heat and add eggs one at a time, beating vigorously with a wooden spoon to blend after each addition. Mix in vanilla, then add dry ingredients and mix until just combined. Fold in reserved walnuts (do not overmix).
- Scrape batter into prepared pan; smooth top. Bake until a tester inserted into the center comes out clean, 30–40 minutes. Let cool.
- Heat chocolate, butter, rum, cocoa powder, vanilla, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth.
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- Preheat the oven to 375°F. Grease a 9x13 inch baking pan. I've only tested in metal and don't recommend glass at this point. Line bottom of pan with parchment paper and grease the parchment or dust with flour.
- In a saucepan, melt the chocolate and butter with the sugar over medium-low heat. Remove from heat and stir until smooth.
- In a large bowl, beat the eggs and vanilla until mixed but not frothy. Stir in the chocolate mixture and then the flour mixture until fully incorporated. Fold in the chopped walnuts.
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