Dutch Brownies Recipes

CHEYENNE'S FUDGY DUTCH COCOA BROWNIES & FUDGE ICING

Steps:

• Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
• In a medium saucepan, melt butter or margarine.
• Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
• Add sugar and mix well.
• Add eggs, one at a time, and beat well.
• Stir in vanilla, flour and salt. DO NOT OVERBEAT.
• Fold in nuts, if desired.
• Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
• Cool completely before topping with icing.
• FUDGE ICING:.
• In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
• After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.

DUTCH BROWNIES

Steps:

• Heat oven to 350 degrees. Grease 9 x 13 x 2 pan In large microwave-safe bowl, melt butter (microwave on high about 1.5 minutes). Stir in sugar and vanilla. Add eggs one at a time, beating well after each addition. Add cocoa; mix well. Add flour, baking powder, and salt; mix well. Stir in nuts. Pour into prepared pan. Bake 30-35 minutes. Cut into bars when cool.

DUTCH OVEN BROWNIE

Steps:

• Melt chocolate and butter in bowl over double boiler.
• Add sugar and mix.
• Take off fire.
• Add egg one at a time and mix well.
• Mix coco powder with all purpose flour and salt
• Send through sift and add at once to mix.
• Fold in flour and coco mix.
• Transfer to baking dish.
• Bake in 350 degree oven for 18 minutes.

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!

DUTCH COCOA & PUMPKIN BROWNIES (CAKE-LIKE)

Steps:

• Preheat oven to 350°F.
• Use non-stick cooking spray to coat the sides & bottom of a 13x9x2 inch baking pan (this recipe was tested with the Perfect Brownie Pan).
• In large bowl, stir together sugars, cocoa, flour, baking powder, salt and pumpkin pie spice. Set aside.
• In small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it.
• Stir until combined. (It'll feel like a lot of stirring and look like too much dry ingredients but it'll come together into a thick batter.).
• Spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
• Cool in pan on a wire rack.
• For Frosting:.
• In small bowl beat together melted butter, cocoa, corn syrup and vanilla.
• Add powdered sugar and one teaspoon of the hot water.
• Beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
• Spread onto cooled brownies.