MALTED "FOREVER" BROWNIES
Steps:
- Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8 × 8-inch pan with 2 sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil and set aside.
- Bloom the cocoa: In a large heatproof bowl, whisk the cocoa powder and ¼ cup boiling water (4 oz / 113g) until smooth (this will bring out the flavor of the cocoa).
- Melt the chocolate, butter, and oil: Add the semisweet chocolate, butter, and oil to the bowl with the cocoa mixture and set it over a medium saucepan filled with about 1 inch of simmering (not boiling) water (make sure the bottom of the bowl isn't touching the water). Warm the mixture gently, stirring occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and let cool until lukewarm.
- Add the sugars and egg: Whisk the granulated and brown sugars into the chocolate mixture. It will look grainy and you might see some of the fat start to separate from the rest of the mixture, which is normal. Add the whole egg, egg yolks, and vanilla and whisk vigorously until the mixture comes back together and looks very thick, smooth, and glossy.
- Add the dry ingredients: Add the flour, malted milk powder (if using), and salt and whisk slowly until everything is combined, then whisk more vigorously until the batter is very thick, a full 45 seconds.
- Fold in the chocolate and bake: Add the milk chocolate to the batter and fold with a flexible spatula to distribute. Scrape the batter into the prepared pan, spreading in an even layer all the way to the corners.
- Bake the brownies until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed, 25 to 30 minutes.
- Cool, chill, and cut: Allow the brownies to cool in the pan until they are no longer hot, about 1 hour, then refrigerate until the bottom of the pan feels cold, about 1 hour longer (this results in a chewier texture). Use the ends of the foil to lift the brownies out of the pan and transfer to a cutting board. Slice the brownies into 16 squares.
ORANGE BROWNIES
"Chocolate and orange go together deliciously in these moist fudgy brownies," notes Rosella Peters from Gull Lake, Saskatchewan. Pecans add crunch while orange peel sprinkled on the frosting lends the finishing touch.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, melt butter. Stir in cocoa until smooth. In a large bowl, beat eggs until frothy. Without stirring, add the sugar, flour, pecans, orange juice concentrate, zest and salt. Pour cocoa mixture over the top; mix well. Transfer to a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until edges begin to pull away from sides of pan. Cool completely on a wire rack. , For frosting, combine confectioners' sugar, butter and orange juice concentrate. Spread over the brownies. Cut into bars; garnish with orange zest if desired.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 106mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
O-M-G BROWNIES
I have been on a search for the perfect brownie for a long, long time, and I think my quest has ended! These are THE best brownies that I have ever tasted!! I found them on cooking.,com, contributed by Monica, OH. She says that she has been making these brownies for bake sales and parties for over 20 years, and they are always a hit, and I can see why. They are so fudgy, and so tasty, And the Chocolate Buttercream topping is simply fantastic! In the words of our delightful Rachel - YUMM-O!!
Provided by Chef mariajane
Categories Dessert
Time 23m
Yield 24 squares
Number Of Ingredients 10
Steps:
- In a mixing bowl, melt the butter, 1 cup chocolate chips and sugar in the microwave for 1-2 minutes. Remove and stir until melted and smooth. Stir in the remaining ingredients and mix until just well blended, do not overmix. Spread batter into a 9x13 metal pan, that has been sprayed with cooking spray, and bake in a preheated 350°F oven for 23 minutes, or until a cake tester, inserted in the center comes out clean. Remove from oven to a wire rack and allow to cool in the pan.
- Meanwhile, prepare the Chocolate Butter Cream by placing the chocolate and the butter in a microwave-safe bowl and microwaving for about 1 minute. Stir until melted and well blended and add the vanilla, stirring again. Allow to cool to a spreadable consistency and whip until creamy with a small wire whisk or spoon. Spread thinly over the cooled brownies and once set, cut into 24 squares.
Nutrition Facts : Calories 193.4, Fat 12.1, SaturatedFat 7.3, Cholesterol 45.5, Sodium 61.5, Carbohydrate 21.3, Fiber 1, Sugar 16.2, Protein 2
EASY BROWNIES
A gooey and delicious treat, these brownies are so easy to make. Try the rich chocolate topping for an even more decadent bake
Provided by Saffron Dent
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Treat
Time 1h15m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.
- Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
- If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium
SIMPLY FUDGY BROWNIES
I have been searching for years for the perfect brownie recipe (according to me). This is one I have tried from my Best of Country Cooking Cookbook collection. Not so much fudgy, but very chocolatey! I have to double or triple this recipe for my family because the original recipe amount will not last a whole day around here. I bake them on the low end of the cooking time.
Provided by Sweet Diva MJ
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine cocoa, applesauce and oil until smooth. In another bowl, beat eggs.
- Add the sugar, vanilla and cocoa mixture. Stir in flour and salt just until moistened. Fold in walnuts.
- Pour into a greased 8-in. square baking pan; sprinkle with chocolate chips.
- Bake at 325 for 25-30 minutes.
- Cool on a wire rack.
- Yield: 16 brownies.
Nutrition Facts : Calories 171.6, Fat 10.3, SaturatedFat 1.5, Cholesterol 26.6, Sodium 28.1, Carbohydrate 18.8, Fiber 0.9, Sugar 13.2, Protein 2.3
OATMEAL BROWNIES
The recipe makes the most of a handy packaged brownie mix, so they're fast to fix. If you don't have the mini M&Ms, use chocolate chips instead. Our kids love these rich fudgy squares with a scoop of ice cream.-Jennifer Trenhaile, Emerson, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the oats, M&M's, flour, sugar, walnuts, baking soda and butter. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15x10x1-in. baking pan. , Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with the reserved oat mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 116 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 66mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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