WONDERFUL BROWNIES
This is a recipe I found in one of my grandma's recipe books, and she had them titled Wundervulle Schokoladenkuchen, and they really are wonderful! It was dated 1948, and originally called for cups of chocolate chunks, but was crossed out at some point and Nestle® chocolate chips was written in. These are for the real chocolate lover. A little time intensive, but really worth the wait! Enjoy!
Provided by Miss Diane
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 2h10m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Melt 1 12-ounce package of chocolate chips in a saucepan with 2/3 cup of butter over very low heat, stirring constantly, until smooth. Watch carefully to avoid scorching; Remove from heat, and scrape into a large bowl. Beat in the sugar, a couple of tablespoons at a time, then beat in the eggs 2 at a time until the mixture is well combined. Stir in flour and salt until blended, then stir in the vanilla extract. Gently fold in 1 more 12-ounce package of chocolate chips and the pecans. Spread batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, about 35 minutes. Remove from oven and cool completely.
- Mix the cream and 1/4 cup of butter together in a saucepan over low heat until the butter has melted, stirring constantly; pour in remaining 1 12-ounce bag of chocolate chips and stir to melt completely. Pour the mixture into a mixing bowl, and beat on Medium speed with an electric mixer until combined, about 1 minute; chill the frosting thoroughly, stirring occasionally, about 45 minutes to 1 hour. Mixture should be the consistency of thick cream; beat the frosting again with electric mixer until it forms stiff peaks, 3 to 5 minutes. Spread frosting on cooled brownies.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 40 g, Cholesterol 70 mg, Fat 29.3 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 15.9 g, Sodium 120.5 mg, Sugar 31.5 g
THE WORLD'S BEST BROWNIES
I used to be famous for these and was expected to bring them everywhere I went. They are a lovely, chewy type brownie that needs no icing. The recipe came from an old church cookbook from my childhood.
Provided by mainecooncat
Categories Bar Cookie
Time 45m
Yield 32 brownies
Number Of Ingredients 9
Steps:
- Beat together sugar, eggs, and oil.
- Sift flour, baking powder, salt, and cocoa together.
- Add to sugar-egg mixture.
- Add vanilla and nuts (if desired).
- Pour into two cake pans (8x8x2) lined with foil.
- Bake at 350 degrees for 35 to 40 minutes.
- Cut when cool and dust with powdered sugar.
Nutrition Facts : Calories 144.9, Fat 7.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 92.9, Carbohydrate 17.8, Fiber 0.4, Sugar 12.6, Protein 1.6
OUTRAGEOUS BROWNIES
With chopped walnuts and loads of chocolate, it's no wonder that Ina Garden's Outrageous Brownies recipe from Food Network comes with a five-star rating.
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Categories Desserts
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
SUPER-FUDGY BROWNIES
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
WONDERFUL VEGAN BROWNIES
After tasting these at a small get together that was hosted by a vegan, I was delighted to receive the recipe to try for myself and then had to post it here, these are one of the best vegan brownies! water may be substituted for the soy milk if desired.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees F.
- Grease a 13x9-inch baking pan.
- In a bowl combine flour, sugar, sifted cocoa powder, baking powder, salt and cinnamon (if using).
- In a small bowl combine soy milk with oil and vanilla; pour into the flour mixture and mix until well blended.
- Stir in nuts.
- Transfer to the prepared baking dish.
- Bake for about 30-35 minutes or until the top is no longer shiny (for a more solid brownie bake longer).
- Let cool about 20 minutes or more before slicing.
Nutrition Facts : Calories 341.8, Fat 19.4, SaturatedFat 2.6, Sodium 177.4, Carbohydrate 41.4, Fiber 2.3, Sugar 26, Protein 4
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