THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
AGAVE-SWEETENED BROWNIE GEMS
In order to get the same melty chocolate sensation that comes with the basic brownie without evaporated cane juice, I rely on a simple method of denting the agave brownies in the center and filling them with a puddle of rich, silky chocolate sauce (page 93). The sauce seeps out when bitten into and is so gratifying I wasn't surprised when they began to move off the shelves faster than their sweeter counterpart. You can mix it up a bit by adding vanilla sauce to the center if there happens to be some, you know, lying around. Be sure to keep a special eye on the agave with this recipe. It'll dictate whether you end up with a dry chocolate roll or a luscious fudgelike brownie.
Yield makes 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
- In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
- Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
- Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce. To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.
AGAVE FUDGY BROWNIES
The key to moist brownies is to not overmix or over bake. Agave repaces sugar in these for a lower GI. Optional topping: Use http://www.justapinch.com/recipes/sauce-spread/chocolate-sauce/agave-chocolate-ganache-frosting.html and sprinkle with toasted, chopped nuts.
Provided by Mikekey *
Categories Other Desserts
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350F. Lightly coat a 9-x-13-inch baking pan with nonstick cooking spray.
- 2. In a glass bowl, combine chocolate and butter. Loosely cover with plastic wrap and microwave on high for 2 minutes. Immediately remove from microwave and stir until chocolate is completely melted.
- 3. In a large bowl, beat eggs with a wire whisk. Add agave nectar and vanilla. Stir in the melted chocolate mixture.
- 4. Sift flour, baking powder and salt over the chocolate mixture. Gently fold the ingresdients, JUST until flour is incorporated. Gently stir in walnuts, if using. DO NOT OVERMIX. Mixture will be lumpy.
- 5. Pour into prepared pan and bake for 30 minutes, or until just set. Do not overbake, or brownies will be dry.
- 6. Let cool in pan before cutting into 2-inch bars.
FUDGE BROWNIES I
This is a great recipe for chocolate brownies with nuts!
Provided by k. anderson
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
- In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
- Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 46.9 g, Cholesterol 102.7 mg, Fat 34.7 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 14.5 g, Sodium 232.1 mg, Sugar 34.1 g
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