Recipe New Classic Brownies Recipes

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CLASSIC BROWNIES



Classic Brownies image

Soft, fudgy, and crackle-topped, these brownies are a true classic. Dorie adds espresso powder and walnuts, but you could stir in anything from rum-flamed raisins to snipped apricots to candied pecans. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved

Provided by Dorie Greenspan

Categories     dessert

Time 45m

Yield 16 servings

Number Of Ingredients 10

5 tablespoons unsalted butter, plus additional to butter the pan
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder, optional
1/4 teaspoon salt
1/3 cup all-purpose flour
1 cup walnuts, chopped, optional

Steps:

  • Center a rack in the oven and preheat the oven to 325 F. Line an 8-inch square baking pan with foil; butter the foil and set aside. Set a heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Put the 5 tablespoons of butter in the bowl, add the chocolate pieces, and stir occasionally until the ingredients are just melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water; stir well to combine and ensure that all the chocolate is melted.
  • With a spatula, stir the sugar into the chocolate mixture and combine. (Don't be concerned when your smooth mixture turns grainy.) One by one, add the eggs and stir well to combine. Add the vanilla and give the ingredients a vigorous mix before gently stirring in the espresso, if you're using it, then the salt and flour. Stir only until incorporated. Fold in the chopped walnuts.
  • Scrape the batter into the pan and smooth the top with the spatula. Bake for 30-33 minutes, or until the top is matte and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool the brownies to room temperature.
  • When the brownies are completely cool, remove them from the pan using the foil. Peel away the foil and invert brownies onto a cutting board. Cut into 16 squares, each a scant 2 inches on a side.

CLASSIC BROWNIES



Classic Brownies image

This is a recipe from Cook's Illustrated. These are the "perfect" brownies according to America's Test Kitchen. I haven't tried this recipe yet, so I am guessing on the cook and prep times.

Provided by The Giggle Box

Categories     Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons unsalted butter, cut into 6 pieces
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup toasted pecans (optional) or 1 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 325°.
  • Cut 18" length foil and fold lenghtwise to 8" width.
  • Fit foil into 13x9" baking dish.
  • Make sure it is in the corners and sides of the baking dish.
  • Make sure that the foil hangs over the side.
  • Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
  • Make sure the foil hangs over the side.
  • Spray foil with cooking spray.
  • In a medium bowl, combine flour, salt, and baking powder; set aside.
  • Melt chocolate and butter in double broiler, stirring until smooth.
  • When chocolate is smooth, remove from heat and gradually whisk in sugar.
  • Add eggs one at a time, whisking after each egg.
  • Add in vanilla.
  • Add 1/3 flour mixture, fold in with rubber spatula.
  • Repeat until all flour is used and mix is smooth.
  • Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
  • Smooth the surface for even baking.
  • If using nuts, sprinkle them on top.
  • Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
  • Cool in pan on wire rack for 2 hours.
  • Remove brownies from pan by lifting foil over-hang.
  • Cut brownies into 2" squares.
  • Brownies can can be stored in an airtight container up to 3 days.

CLASSIC FUDGE BROWNIES



Classic Fudge Brownies image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 16 brownies, 8 to 16 servings

Number Of Ingredients 9

3 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

  • Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F.
  • In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale.
  • Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.

CLASSIC BROWNIES



Classic Brownies image

Provided by Food Network

Categories     dessert

Time 50m

Yield 24 Brownies

Number Of Ingredients 7

6 squares unsweetened chocolate
3/4 cup unsalted butter
2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1 cup chopped nuts (optional)

Steps:

  • Preheat oven to 325 degrees. Melt chocolate and butter together in microwave on high for 1 to 2 minutes, or on stove top in heavy saucepan on very low heat. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased 9x13-inch glass baking dish. Bake 30 minutes. Do not overbake. Cool in pan. Cut into squares.

CLASSIC BROWNIES



Classic Brownies image

Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 7

2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
  • Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
  • Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

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