SEMI-SWEET CHOCOLATE BROWNIES
Whip up luscious chocolate brownies for dessert or a lunch-box treat! With a melted semi-sweet chocolate drizzle, Semi-Sweet Chocolate Brownies are divine.
Provided by My Food and Family
Categories Dairy
Time 42m
Yield Makes 16 servings, 1 brownie square each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place 6 oz. chocolate and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and pecans until well blended.
- Spread into greased 8- or 9-inch square baking pan.
- Bake 22 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Melt remaining 2 oz. chocolate as directed on package. Drizzle over dessert; let stand until firm. Cut into 16 squares to serve.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
BROWN SUGAR BROWNIES
For Chocolate Brown Sugar Brownies, stir 1 cup semisweet chocolate chips into the batter along with the nuts. Bake in lightly greased pan 13 x 9 x 2 inches for 30 minutes.
Provided by Rosina
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 9 x 1-3/4 inch pan.
- Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
- Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 17.7 g, Cholesterol 21.5 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 122 mg, Sugar 10.8 g
NESTLE TOLL HOUSE DOUBLE CHOCOLATE BROWNIES
This is a great brownie recipe that I've made for years. Easy to make and different from the standard brownie.
Provided by Caryn
Categories Bar Cookie
Time 50m
Yield 16 two and a quarter inch squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a small saucepan, combine butter, sugar, and water.
- Bring just to a boil, then remove from heat.
- Add 6 ounces (1 cup) chocolate morsels and vanilla extract.
- Stir until morsels melt and mixture is smooth.
- Transfer to a large bowl.
- Add eggs, one at a time, beating well after each addition.
- Gradually blend in flour mixture.
- Stir in remaining 6 ounces (1 cup) of chocolate morsels and the nuts.
- Spread into a greased 9-inch square baking pan.
- Bake 30 to 35 minutes.
- Cool completely.
- Cut into 2 1/4-inch squares.
FUDGY BROWNIES I
A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.
Provided by Trish
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 23.5 g, Cholesterol 15.5 mg, Fat 7 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 57 mg, Sugar 16.8 g
FUDGY BROWNIES
When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
- Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
- Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
- Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
- Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.
CLASSIC UNSWEETENED CHOCOLATE BROWNIES
Use high quality chocolate for these brownies. I like these made with Callebaut or Scharffen-Berger unsweetened. To make these with bittersweet chocolate instead, use 6 1/2 ounces bittersweet chocolate, 7 tablespoons butter and 1 cup sugar. To make with semisweet chocolate, substitute 10 ounces semisweet chocolate, 5 tablespoons butter and 2/3 cup sugar.
Provided by Saguaro
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
- Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
- Remove bowl from heat and stir in sugar vanilla and salt.
- Add eggs one at a time, stirring thoroughly.
- Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
- Stir in nuts.
- Scrape batter into prepared pan and smooth to even it.
- Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.
SEMISWEET CHOCOLATE BROWNIES
These moist and chewy brownies include both semisweet chocolate and semisweet chocolate chips. The brownies make a fabulous treat for any occasion.
Provided by Diana Rattray
Categories Cakes Cookies and Candy
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350 F.
- Grease and flour a 9-inch square baking pan.
- Melt the 8 ounces of semisweet chocolate with butter in a double boiler or in a stainless steel bowl over simmering water until smooth, stirring frequently. Remove from the heat and let the mixture cool.
- In a mixing bowl with an electric mixer, beat the sugar with eggs and salt until thick. Stir in vanilla and flour.
- Stir in the melted chocolate and butter mixture. Stir in chocolate chips.
- Spread in prepared pan and bake in the preheated oven for 20 to 25 minutes, until a toothpick comes out with just a small amount clinging.
Nutrition Facts : Calories 176 kcal, Carbohydrate 16 g, Cholesterol 49 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 77 mg, Fat 11 g, ServingSize 16 to 24 Brownies (serves 24), UnsaturatedFat 4 g
BAKER'S ONE BOWL BROWNIES
My sister's favorite brownie recipe off the back of a Bakers Unsweetened Baking Chocolate Squares package.
Time 50m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
- Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
- Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
- CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.
Nutrition Facts : Calories 199.4, Carbohydrate 22.8, Cholesterol 38.5, Fat 12.2, Fiber 1.4, Protein 2.4, SaturatedFat 5.7, Sodium 61, Sugar 16.9
LAYERS OF LOVE CHOCOLATE BROWNIES
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Alma Carey of Sarasota, FL. Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 55m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.
- Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
- Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.6 g, Cholesterol 50.2 mg, Fat 16.7 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 139.8 mg, Sugar 22.9 g
CHOCOLATE-FUDGE BROWNIES
Can one ever have too many brownies? If using semisweet chocolate instead of bittersweet, do cut back on the amount of sugar called for by 2 tblsps. :-)
Provided by evelynathens
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and place rack in middle of oven.
- Butter and flour a 13 x 9 inch baking pan.
- Melt chocolate with butter, stirring, until mixture is smooth.
- Let cool until lukewarm.
- Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
- Stir in salt and flour, stirring just until combined.
- Stir in chocolate chips and walnuts.
- Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
- Let cool completely and cut into 24 bars.
BISQUICK FUDGE BROWNIES
Make and share this Bisquick Fudge Brownies recipe from Food.com.
Provided by MakeMineCadburys
Categories Bar Cookie
Time 35m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease 13 x 9-inch pan.
- In large saucepan, over low heat, melt ONE CUP semi-sweet chocolate chips with butter; remove from heat. Add Bisquick, sweetened condensed milk, egg and vanilla extract. Stir in remaining semi-sweet chocolate chips.
- Spoon batter into prepared pan.
- Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
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