SNOW FLECKED BROWNIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 35m
Yield 20 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring glass, beat the eggs together with the sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate. Beat just to combine and then scrape into the prepared pan. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it; the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene.
CLASSIC BROWNIES
Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
SNOWDROP BROWNIES
Provided by Stephanie Coon
Categories Chocolate Dessert Bake Bon Appétit Alaska Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sift first 4 ingredients into small bowl. Beat sugar, butter, eggs and vanilla together in medium bowl. Mix in dry ingredients. Mix in chips. Spread batter in prepared dish.
- Bake until tester inserted into center comes out with moist crumbs still attached, about 25 minutes. Cool completely. Cut into 2-inch squares.
SNOW-CAPPED COOKIES
Move over, snow-capped mountains. These pecan-studded cookies topped with grated white chocolate are just as picturesque, and decidedly tastier!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes about 3 dozen cookies or 18 servings, 2 cookies each.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1-inch balls; place on ungreased baking sheets.
- Bake 20 min. or until edges are golden brown. Cool on wire racks.
- Melt semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 8 g, Protein 3 g
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