Dirt Brownies Recipe By Tasty Recipes

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

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!

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

THE BEST FUDGY BROWNIES RECIPE BY TASTY

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 chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

DIRT DESSERT

Steps:

• In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. , Spread 1-1/3 cups crushed cookies into an ungreased 13x9-in. dish. Layer with half the pudding mixture and half the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Serve with shaved white chocolate if desired.

THE BEST EVER VEGAN BROWNIES RECIPE BY TASTY

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!

4-MINUTE BROWNIES RECIPE BY TASTY

Steps:

• Grease a 6 x 3-inch microwave-safe glass container with nonstick spray. Line with parchment paper.
• In a medium, microwave-safe bowl, combine the butter and 2 tablespoons of the chocolate chips. Microwave on high power until melted, about 30 seconds.
• Whisk the melted butter and chocolate until smooth, then add the sugar and egg and whisk to combine. Sift in the cocoa powder and stir with a rubber spatula to incorporate. Fold in some of the remaining 2 tablespoons of chocolate chips, reserving a few for topping.
• Pour the batter into the prepared container and smooth in an even layer with an offset spatula or the back of a spoon. Sprinkle the reserved chocolate chips on top.
• Microwave on high power for 2 minutes, until batter is set and the chocolate chips on top have melted.
• Serve immediately.
• Enjoy!

DIRT BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• In a large bowl, combine sugar, cocoa powder, and butter. Stir using a spatula or a wooden spoon. It will be gritty.
• Combine vanilla and 1 egg. Mix until the egg is fully incorporated. Then mix in the other egg.
• Add flour and salt, and mix into the batter.
• Transfer into a baking dish and bake for 20 minutes and let it cool completely.
• Spread the chocolate frosting and then the gummy worms, followed by the cookie crumbs.
• Enjoy!

DIRT WORM 'BOX' BROWNIE BITES RECIPE BY TASTY

Steps:

• Prepare 2 boxes of brownie mix according to instructions on box. Pour into a greased 9x9-inch (23x23-cm) square pan. Bake according to instructions on box.
• Cut each tray of brownies into 25 small squares. Form each brownie square into a ball, rolling in palms until smooth.
• In a microwave-safe bowl, add the milk chocolate chips and microwave in 30 second intervals until smooth, about 1 minute and 30 seconds total.
• Turn a plastic sandwich bag inside out and hold it from the inside with one hand. Spoon ¼ of the milk chocolate into the bag. Turn the bag back out making sure chocolate does not fall out the opening. Seal it closed. Cut the corner of the bag, keeping in mind the more you cut off the larger your piping hole will be.
• Coat the brownie balls in the milk chocolate using a fork. Place on a parchment paper-lined baking sheet and chill until chocolate has hardened, about 20 minutes.
• Place one of the milk chocolate brownie bites onto a clean surface.
• Using a chopstick, poke a hole into the brownie bit large enough for the worm to fit inside.
• Zig zag the milk chocolate around the hole. Coat the chocolate with chocolate sprinkles. Stick the worm in the hole.
• Enjoy!