THE BEST BROWNIES
Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.
Provided by Chef John
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
- Mix flour and salt together in a bowl; set aside.
- Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
- Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
- Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
- Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 9.9 g, Sodium 179.4 mg, Sugar 28 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.
THE BEST EVER VEGAN BROWNIES RECIPE BY TASTY
Here's what you need: vegan chocolate, ground flaxseed, water, sugar, vegan butter, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt
Provided by Rachel Gaewski
Categories Desserts
Yield 9 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into ½-inch (1 ¼ cm) pieces. Set aside half and melt the other half in a microwave-safe bowl for 45 seconds.
- Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.
- In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined.
- Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Be careful not to overmix. Then, stir in the reserved chocolate pieces.
- Pour the batter into the baking dish and smooth the top with a spatula.
- Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes.
- Slice into 9 equal-sized pieces and serve.
- Enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 23 grams
FAB EVERYDAY'S FOOLPROOF CLASSIC BROWNIES RECIPE
This classic brownies recipe is the last brownie recipe you'll ever need! These foolproof brownies are delicious and the recipe is versatile and can be customized in many ways.
Provided by Ramona Cruz-Peters
Categories dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
- Mix butter, eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed.
- Pour the batter into the prepared baking pan. Top with chopped walnuts, if desired (you can also top with chopped pecans or dark chocolate chips).
- Bake in the preheated oven until edges are brown and center is set, about 30 minutes.
- Remove pan from the oven and let brownies cool completely before serving, about 30 minutes.
VERSATILE BROWNIES
This recipe is just as convenient as store-bought, and tastes great, too! My favorite part is the easy clean up -- 1 pot, 1 measuring cup, and 2 spoons. It is very versatile, as the chips can be changed out with semi-sweet, milk chocolate, peanut butter, etc. A variety of nuts could be added, as well. This is especially good with Recipe #235380! I cool and cut these, then wrap each in plastic wrap; makes a great lunch box treat or on-the-go snack!
Provided by unmistakable1
Categories Dessert
Time 43m
Yield 18 brownies, 18 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate and butter together in 3-qt saucepan over low heat, stirring occasionally, until smooth (about 4-7 minutes). (If you're short on time, you can also do this in a large microwave safe bowl in the microwave; be careful not to burn the chocolate, though!).
- Remove from heat; stir in sugar and vanilla.
- Add eggs, one at a time, mixing well after each addition.
- Stir in dry ingredients until well mixed.
- Spread into a lightly greased 8x8 pan.
- Bake at 350* for 33-38 minutes -- until brownies just begin to pull away from sides of pan.
- **Brownie Tips: Begin checking for doneness 5 minutes before minimum baking time. Mine are usually done by the 30 minute mark, but every oven is different.
Nutrition Facts : Calories 167.1, Fat 8.5, SaturatedFat 5.1, Cholesterol 37.1, Sodium 52, Carbohydrate 22.4, Fiber 0.7, Sugar 16.3, Protein 1.9
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