BACK TO BASICS: HOW TO MAKE THE BEST BROWNIES
A step by step breakdown on how to make the absolute best fudgy AND cakey brownies.
Provided by Sofi | Broma Bakery
Categories dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.
- In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
- Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
- Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
- Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. You'll know they're done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 55 minutes for them to cook through depending on your oven!
PANDA BEAR BROWNIES
Make and share this Panda Bear Brownies recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 40m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350* --
- Combine sugar, eggs, vanilla, flour, cocoa, baking powder and salt.in bowl -- beat at low speed for 2 minutes.
- Spread into greased 9" pan and bake for 25 minutes.Cool completely --
- Spread cream cheese frosting over bars.chill 15 minutes and then
- Spread warm glaze evenly over cheese frosting and chill another hour before slicing.
- to prepare ALMOND CHEESE FROSTING:.
- Combine all ingredients and beat till smooth --
- to prepare GLAZE:.
- in small pan, melt 1 oz semi-sweet chocolate with 2 tbls butter, stir till smooth.
Nutrition Facts : Calories 415, Fat 18.5, SaturatedFat 4.9, Cholesterol 61.5, Sodium 205, Carbohydrate 59.3, Fiber 1.1, Sugar 48.6, Protein 4.1
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