BROWNIES I
When I make this for friends, I add nuts. When I make this for myself, I add raisins. I've tried M&M candies, toffee bits, and candy confetti -- it's very flexible.
Provided by Betsy Davis
Categories Chocolate Brownies
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- Melt the chocolate and butter in the top of a double-boiler, stirring sporadically. When melted and combined, add the sugar and eggs, and stir until combined. Sift the flour, salt, and baking powder into the pan; stir until combined. Stir in the nuts (or raisins, or M&M candies, or toffee bits, etc.).
- Spread the batter in the pan, smoothing it into the corners. Bake for about 35 minutes, but don't let it over-bake. Cool before cutting.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 48.4 g, Cholesterol 89.1 mg, Fat 22.5 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 11.8 g, Sodium 334.1 mg, Sugar 33.7 g
CARIBBEAN BROWNIES
Think of these when you have a couple of bananas that are over-ripe and you want chocolate, not banana bread. This recipe makes a dense, moist, rich brownie. Make 24 hours in advance so flavors can mellow, if possible. (That's if you can keep them from disappearing.) Many of us don't have macadamia nuts on hand so walnuts would work as well. If you don't normally frost your brownies leave out the chips and bake as usual. Adding the nuts to the batter is good, also, but put the batter in a bowl and fold nuts in. If you try adding them to the bater in the processor,the nuts will be ground too fine and disappear.
Provided by sea2grey
Categories Bar Cookie
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 12
Steps:
- Place baking rack in upper 1/3 of oven.
- Preheat oven to 350.
- Grease 8X8 or 9X9 baking pan.
- Sprinkle nuts to cover bottom of pan.
- Sprinkle mini-chips to cover nuts.
- Melt chocolate and butter together (Melt in microwave 2 minutes on 70% power) Set aside chocolate to cool.
- Set aside flour in measuring cup.
- Place remaining ingredients in food processor and blend 2 minutes on high.
- When chocolate mixture is cool add to food processor and blend until smooth.
- Add flour as processor runs on low.
- (Be quick and blend only until flour is in incorporated and no white streaks are visible.) Do not overbeat.
- Pour mixture into pan.
- Smooth batter to level and eliminate air pockets.
- Bake 20-30 minutes.
- Brownies are done if the top bounces back when touched with a finger.
- Let stand 5 minutes.
- Turn out onto cooling rack.
- (The top becomes the bottom so the chips make a frosting.) Cut into squares with a sharp knife.
CAROB BANANA BROWNIES
Another excellent dessert and so easy to make. My son is allergic to chocolate so I spend my life finding yummy carob recipes. This was a winner.
Provided by Mom2Eight
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large bowl combine dry ingredients. IN a blender combine remaining ingredients or mix well by hand. When blended, the yield will be approximately 2 ½ cups. Add blended ingredients to dry ingredients and mix well.
- Prepare a square cake pan by buttering and then liberally dusting with carob powder to prevent sticking. Add batter. Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 197.9, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 107.5, Carbohydrate 31.2, Fiber 3.1, Sugar 14.1, Protein 3.1
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
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