FRENCH CHOCOLATE BROWNIES
These chocolate brownies are a must try!
Provided by Michelle
Categories Dessert
Time 1h30m
Number Of Ingredients 6
Steps:
- Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.
- Whisk together the flour and salt.
- Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them-it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.
- Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated-you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds-the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula. (This batter was almost like a mousse when it was done being mixed, and very light in color)
- Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.
- (These brownies ended up with a thin crispy layer on top and rose significantly during baking and then subsequently caved in after cooling slightly!)
- Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.
- Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside-good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!
- Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition Facts : Calories 211 kcal, Carbohydrate 21 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 32 mg, Sugar 16 g, ServingSize 1 serving
GOURMET FRENCH BROWNIES
This is my varation of an orange brownie recipe I saw in the NY Times and while back, I must say that it's awesome. These are dense but light and very chocolaty. The recipe is close to that of a soufflé, almost mousse like in texture. They take a little time but it will be worth your while.
Provided by Jezebella Rains
Categories Bar Cookie
Time 55m
Yield 12 Brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine Frangelica and 2 tablespoons sugar. Bring to a boil, then simmer until liquid is reduce to about 3 tablespoons of syrup, about 10 minutes.
- Preheat oven to 450 degrees. Line a 10-by-15-inch jelly roll pan with parchment paper. Butter and sugar the paper. Separate 9 of the eggs, putting the whites in a mixers bowl and 7 yolks into a medium bowl. (Use remaining yolks for another use.) Add the 2 remaining whole eggs and ¼ a cup of powdered sugar to yolks, whisk until blended.
- In the microwave, or in a double boiler, melt chocolate. Put the melted chocolate in a mixing bowl and stir in butter until smooth. Whisk in the egg yolk mixture then stir in cinnamon.
- Add remaining powdered sugar to egg white and beat with a mixer until it forms stiff peaks. Fold about 1 cup of the egg whites to the chocolate mixture until blended. Add chocolate mixture to the egg white in bowl and fold in until smooth. Fold in reserved Frangelica syrup, vanilla and half the walnuts.
- Pour into prepared baking pan, and use a spatula to spread evenly to the sides of the pan. Sprinkle with remaining walnuts, and fleur de sel evenly over the top. Place in the heated oven. When top is puffed up, about 20-25 minutes, insert knife into the center and see if it comes out clean, if it does then remove from oven. While brownies are still hot, use a paring knife to trim the sides, which may have puffed up over the rim of the baking pan. Place a baking sheet lined with parchment paper on top of the brownies, then invert. Remove top pan and sheet of parchment paper. Let brownies rest at room temperature for 8 hours. Cut into 12 rectangles and enjoy!
Nutrition Facts : Calories 523.8, Fat 43, SaturatedFat 22.1, Cholesterol 239.6, Sodium 73.9, Carbohydrate 35.2, Fiber 5.7, Sugar 25.1, Protein 11.1
FRENCH SILK BROWNIES
For an easy to make at home dessert that tastes like it came from a restaurant, make these wonderful chocolate French Silk Brownies. Brownies made with real butter, topped with a creamy whipped French silk chocolate layer and then Cool Whip--this decadent treat will really hit the spot!
Provided by Jill
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.
- In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
- Remove the brownies from the oven and cool completely to room temperature.
- In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
- In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
- Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
- Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.
- If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve.
Nutrition Facts : Calories 503 kcal, Carbohydrate 69 g, Protein 6 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 55 mg, Sodium 250 mg, Fiber 1 g, Sugar 52 g, UnsaturatedFat 8 g, ServingSize 1 serving
FRENCH CHOCOLATE BROWNIES
This was in today's NY Times and they sound amazing. They're described as "soft, light and buttery." Yum, I can't wait to make this!
Provided by enigmused
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack just below center of oven and preheat to 300 degrees.
- Line an 8-inch-square pan with foil and brush with melted butter.
- In a bowl, whisk flour and salt together.
- In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
- In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using.
- Pour into prepared pan and bake 50 to 60 minutes, until top is dry.
- Let cool in pan, then lift out and cut into bars or wrap in foil.
Nutrition Facts : Calories 413.9, Fat 26.3, SaturatedFat 15.8, Cholesterol 168.5, Sodium 251.8, Carbohydrate 41.5, Fiber 0.3, Sugar 33.6, Protein 4.5
FRENCH CHOCOLATE BROWNIES
Good brownie recipes abound, and all you have to do is follow them. For a soft, light, buttery brownie, I like Dorie Greenspan's French Chocolate Brownie.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 1h15m
Yield 12 to 16 brownies
Number Of Ingredients 8
Steps:
- Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.
- In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
- In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 9 grams, Sodium 37 milligrams, Sugar 21 grams, TransFat 0 grams
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
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