BEST HOMEMADE BROWNIES
The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.
Provided by Michelle Lopez
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!
EASY CHOCOLATE BROWNIES
Recipe video above. These are my "go to" brownies, the one I have been making for years that's super easy and outrageously chocolatey. The best fudgey chocolatey brownies made without fuss, in one bowl in 10 minutes. These are not the cakey kind, they're soft fudgey kind. Super rich and moist!
Provided by Nagi | RecipeTin Eats
Categories Sweets
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C/350°F (160°C fan forced).
- Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
- Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
- Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
- Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
- Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
- If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
- Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
Nutrition Facts : ServingSize 48 g, Calories 212 kcal, Carbohydrate 21 g, Protein 2.6 g, Fat 14.5 g, SaturatedFat 8.9 g, Cholesterol 58 mg, Sodium 98 mg, Fiber 0.5 g, Sugar 15.5 g
ONOLICIOUS BROWNIES
I hope you enjoy this recipe as much as I do! Sometimes I add dried fruit, M&Ms, or chocolate coated raisins, etc. You may need to make adjustments if in a high altitude area. If you like your brownies extra sweet just increase the amount of confectioners sugar or the brown sugar. A light coat of Kittencal's Pan Release, Professional Pan Coating (Recipe #78579) works well for the sticking problem.
Provided by marisk
Categories Bar Cookie
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Melt butter (low heat) in medium saucepan.
- Add cocoa powder ; stir until well mixed.
- Remove from heat.
- Add vanilla and both sugars.
- Add eggs to mixture, one at a time. (Mix each one in before adding the next.).
- In a medium bowl mix the flour, baking powder, and salt.
- Fold nuts and chips to the butter mix.
- Add dry ingredients to the butter mixture.
- Pour mixture into a 10x14 inch baking pan making sure it is spread out evenly. You can grease and flour the pan but I use parchment paper to ease the cleanup. [it will work in a 9x13 pan but will be thicker -- baking time will probably be affected -- I think an extra 5 minutes will do it].
- Bake for about 30 minutes at 350 degrees F.
- Slice when brownies have cooled. If you want it really sweet, sprinkle on a bit of confectioner's sugar to give it a nice finish.
- Option: I sometimes I chop 1/2 cup dried cherries and 1/2 cup dried cranberries and add these to the mix in place of the nuts. and sometimes I add 1-2 cups mini marshmallows to the original recipe.
Nutrition Facts : Calories 305.6, Fat 16.1, SaturatedFat 9.5, Cholesterol 101, Sodium 334.9, Carbohydrate 39, Fiber 2.5, Sugar 25.5, Protein 4.9
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