GLUTEN-FREE FUDGY PECAN BROWNIES
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary pantry items.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
- Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
- Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.
Nutrition Facts : Calories 257 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 7 g
CHEWY BROWNIES
What's gooey on the inside, crackly on top, and supremely delicious all over?Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
- Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.
MARTHA STEWART'S GUILT-FREE BROWNIES
To make these brownies lower in fat and calories (but still moist and fudgy), some of the eggs and butter were replaced with prune puree. Helpful hint: Look for the puree in the baby-food or baking section at the grocery store.
Provided by MechaFusion
Categories Bar Cookie
Time 1h10m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch-square baking pan with foil, leaving a 2-inch overhang. Set aside.
- In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
- In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
- Spread batter in prepared pan. Bake until top is firm (a toothpick inserted in center will come out with a few moist crumbs), about 30 minutes. Let cool completely in pan. Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 16 squares.
Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 17, Sodium 82.9, Carbohydrate 20.2, Fiber 1.9, Sugar 12.7, Protein 2.5
ULTIMATE BROWNIES
Martha's favorite brownie recipe eschews the more traditional nuts in favor of a generous amount of chocolate chunks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Butter a 9-by-13-inch glass baking dish, and line dish with parchment paper. Butter and flour parchment. Set dish aside.
- Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla, and sugar; beat on high speed for 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating just to combine. Fold in semisweet chocolate chunks.
- Pour batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 to 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container for up to 1 week.
SUPER-FUDGY BROWNIES
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.
FUDGY CHOCOLATE BROWNIES
This decadent fudgy chocolate brownies recipe is from "Martha Stewart's Baking Handbook." It makes for a delicious dessert or afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
- Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
- Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
- Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.
NO GUILT BROWNIES (DIABETIC)
Unbelievably rich and delicious! Of course, the sugars mentioned in this recipe are diabetic sugars such as Splenda!
Provided by Northern_Reflectionz
Categories Bar Cookie
Time 28m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
- Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.
- Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.
Nutrition Facts : Calories 74, Fat 2.9, SaturatedFat 0.5, Cholesterol 17.6, Sodium 38.3, Carbohydrate 11.6, Fiber 0.5, Sugar 7.9, Protein 1.2
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