Seriously Good Vanilla Brownies Recipe By Tasty Recipes

VANILLA BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan.
• Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

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!

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

4-HOUR BROWNIES RECIPE BY TASTY

Steps:

• Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
• In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
• In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
• To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 2½-3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
• In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
• Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
• On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
• Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
• Refrigerate for at least 2 hours, or up to overnight.
• When ready to bake, preheat the oven to 350°F (180°C).
• Bake the brownies for 35-40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
• Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20-30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
• Enjoy!

TRIPLE-VANILLA BROWNIES

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch pan. In 2-quart saucepan, heat butter and baking chips over low heat, stirring frequently, just until melted. (Mixture may appear curdled.) Remove from heat; cool.
• Stir in remaining brownie ingredients until well blended. Spread evenly in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
• In medium bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over brownies. For brownies, cut into 8 rows by 4 rows.

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!