SUPERNATURAL BROWNIES
Fudgy in the center and cakey-crisp on the surface, these supernatural brownies from pastry chef Nick Malgieri are truly out of this world.
Categories Desserts
Time 1h
Yield 24 {2-inch|5 cm} brownies
Number Of Ingredients 8
Steps:
- Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
- Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
- Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
- Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
- To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
- Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 brownie, Calories 212, Fat 11g, Carbohydrate 27g, Protein 2g, SaturatedFat 7g, Sugar 22g, Fiber 1g, Sodium 66mg, Cholesterol 51mg
BROWNIES
The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.
Provided by Mark Bittman
Categories easy, cookies and bars, dessert
Time 40m
Yield About 1 dozen brownies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
- Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
- Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 13 milligrams, Sugar 17 grams, TransFat 0 grams
SUPERNATURAL BROWNIES
These are my favorite brownies, adapted from Choco-guru Nick Maglieri's ultimate chocolate book. They are very rich and chocolaty and store very well if you put them in a fridge for a couple of days.
Provided by Mizzy
Categories Bar Cookie
Time 1h10m
Yield 1 piece, 24 serving(s)
Number Of Ingredients 8
Steps:
- preheat over to 350, and lightly butter a 9 by 13 inch pan.
- in a small saucepan, bring water to a boil.
- Meanwhile, break chocolate and butter into pieces, and place in a medium sized metal bowl.
- Once water comes to a boil, remove from heat, and place the metal bowl over the sauce pan to allow chocolate and butter to melt.
- While chocolate is melting, whisk the eggs and two sugars together until light and fluffy.
- Add the vanilla and salt to the eggs and whisk for about a minute more.
- Once chocolate is completely melted, quickly whisk it into the eggs mixture.
- Fold in the flour, and pour batter into prepared pan.
- Bake for 45-50 minutes, until a tooth pick comes out clean.
- cool, and enjoy!
NEW CLASSIC BROWNIES
For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich's innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 40m
Yield 16 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
- Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
- Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 47 milligrams, Sugar 16 grams, TransFat 0 grams
SUPERNATURAL BROWNIES
Steps:
- One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
- Preheat oven to 350 degrees and set a rack in the middle level. Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted. Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour. Pour batter into prepared pan and spread evenly. Bake for about 1 hour, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
- To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.
- Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
SUPERNATURAL BROWNIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield about 24 2-inch-square brownie
Number Of Ingredients 8
Steps:
- You will need a 13 by 9 by 2-inch pan, buttered and lined with buttered parchment or foil.
- Set the rack at the middle level of the oven and preheat to 350 degrees.
- Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
- Whisk the eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
- Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
- To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
- Serve on their own or with ice cream and hot fudge sauce
KATHARINE HEPBURN'S BROWNIES
Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.
Provided by The New York Times
Categories easy, dessert
Time 1h
Yield 12 brownies
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees.
- Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
- In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
- Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 36 milligrams, Sugar 17 grams, TransFat 0 grams
REALLY GOOD BROWNIES
Provided by Amanda Hesser
Categories dessert, side dish
Time 1h
Yield about 6 dozen brownie cubes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line an 11 1/2-by-17 1/2-inch jelly roll pan with parchment paper, and coat with nonstick cooking spray. In an electric mixer, whip eggs, sugar, vanilla, coffee and salt on high speed until thick, about 5 minutes.
- Add butter and chocolate, and mix until combined. Add flour, and mix lightly to incorporate. Add walnuts, and mix lightly until combined.
- Scrape batter into pan, and spread evenly with a rubber spatula. Bake until brownies have set and a knife inserted in center comes out clean, about 18 minutes. Do not over-bake. Let cool in pan, then cut into 1-inch cubes.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 10 milligrams, Sugar 9 grams, TransFat 0 grams
SUPERNATURAL BROWNIES FROM NYT
Yield 15 large or 24 small brownies
Number Of Ingredients 9
Steps:
- 1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla. 2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
SUPERNATURAL BROWNIES
I haven't tried making this yet but friends that have say that it is very good. Adapted from "Chocolate: From Simple Cookies to Extravagant Showstoppers," by Nick Malgieri (Morrow Cookbooks, 1998)
Provided by Chef RickC
Categories Bar Cookie
Time 55m
Yield 15-24 Brownies
Number Of Ingredients 9
Steps:
- Butter a 13-by-9-inch baking pan and line with buttered parchment paper.
- Preheat oven to 350 degrees.
- In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly.
- In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them inches.
- Pour batter into prepared pan.
- If using whole walnuts, arrange on top of batter.
- Bake for 35 to 40 minutes or until shiny and beginning to crack on top.
- Cool in pan on rack.
- Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
Nutrition Facts : Calories 266.9, Fat 13.7, SaturatedFat 8.2, Cholesterol 88.9, Sodium 189.3, Carbohydrate 34.1, Fiber 0.2, Sugar 27.6, Protein 2.7
VEGAN BROWNIES WITH TAHINI AND HALVAH
It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy. The recipe, which is based on one in Amy Chaplin's cookbook, "At Home in the Whole Food Kitchen," uses everyday ingredients to reach that fudginess: olive oil (a proven amplifier of chocolate's complexity) and dates (to round out the bitterness of the cocoa powder, and to act as a binder). But tahini and halvah are the two surprise players here, taking the recipe in a rich direction. The tahini disappears into the brownies, making them shockingly moist, while the halvah lends something familiar and unexpected. Regular almonds are fine; Marconas are better. You could replace the spelt flour with all-purpose for a less savory, more traditional effect.
Provided by Charlotte Druckman
Categories cookies and bars, dessert
Time 1h15m
Yield 24 brownies
Number Of Ingredients 17
Steps:
- Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.
- Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.
- Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.
- Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 18 grams, TransFat 0 grams
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