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
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
MOM'S BEST BROWNIES
My mom has made a variation of these brownies as long as I can remember. She doesn't know where she got the recipe from. I substituted whole wheat flour and honestly no one can tell it isn't made with white flour! You can substitute plain applesauce for part of the oil, but I like to use 1 c oil (as my mom does) with no applesauce - faster to measure, and it is a dessert after all! I hope you enjoy!
Provided by Goji Girl
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease and 'flour' 9x13" pan, using cocoa powder instead of flour. (This will eliminate any white spots on bottom of brownies).
- In a large bowl, stir together cocoa, flour, sugar, salt, and baking powder.
- Add oil, eggs, vanilla, and any optional ingredients. Mix well, stopping as soon as all ingredients are incorporated - excessive mixing will cause a cake-like texture.
- Pour into prepared 9x13" pan.
- Bake at 350 for 27-30 minutes. Test with toothpick, the brownies are done when no batter clings to it. Remove slightly earlier if you like a gooey, eat with a fork brownie.
Nutrition Facts : Calories 188, Fat 10.2, SaturatedFat 8.2, Cholesterol 31, Sodium 124.2, Carbohydrate 23.2, Fiber 1.1, Sugar 16.7, Protein 2.4
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
MOM'S BEST BROWNIES
The credit goes to my mom for these brownies. She has tons of people who request these little devils often. My parents live on a golf course, and even the Pro's from there call and ask for a batch now and then. It is a fabulous recipe, and one that I LOVE! Thanks mom!
Provided by Miss Diggy
Categories Dessert
Time 40m
Yield 1 jelly roll pan, 36-48 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together (mixture will be thick) and then spread in a jelly roll pan that has been greased and floured.
- Bake at 350 for 25-35 minutes, or until brownies are done.
- Frost with favorite frosting.
AUNT SHARON'S BEST BROWNIES
I've had this recipe for years and years (wrangled it from my son's Godmother!) and it's a consistent, never-fail, chewy/fudgy piece of chocolate Heaven! It goes together very quickly, too!
Provided by Amythyst
Categories Bar Cookie
Time 45m
Yield 20-24 small brownies, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Combine butter, sugar and water in a small saucepan. Heat on medium and stir until sugar is melted. Remove from heat.
- Add vanilla, eggs and 1 cup of chocolate morsels (I use Ghirardelli's) and stir until chocolate is melted.
- In a medium sized bowl, combine baking soda, salt and flour, mix well. Add warm chocolate mixture and stir gently until combined.
- Spray bottom of a 9"x13" baking pan with spray release of choice, then pour in the brownie batter. Wait a minute or two for the batter to even out over the pan, then sprinkle with the additional cup of chocolate morsels.
- Bake in a 350 degree oven for 30-35 minutes.
Nutrition Facts : Calories 198.8, Fat 9.6, SaturatedFat 5.7, Cholesterol 30, Sodium 74.4, Carbohydrate 26.1, Fiber 1.6, Sugar 19.7, Protein 2.1
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