CHEWIEST BROWNIES
Rich chocolate chewy brownies, not cakey at all!
Provided by Krissyp
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
- Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
- Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.3 g, Cholesterol 25.7 mg, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 58.2 mg, Sugar 18.4 g
CHEWY BROWNIES
If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!
Provided by Tom
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
- Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
Nutrition Facts : Calories 154.9 calories, Carbohydrate 18 g, Cholesterol 20.7 mg, Fat 9 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 54.8 mg, Sugar 12.4 g
BROWNIES ON A STICK
From Betty Crocker, stick to brownies the kids will love! Frosted and decorated, brownies-on-a-stick become extra kid friendly.
Provided by star pooley
Categories Cookies
Time 3h45m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
- 2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 15 rectangular bars, 5 rows by 3 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
- 3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.
BROWNIES ON A STICK
Stick to brownies the kids will love! Frosted and decorated, brownies-on-a-stick become extra kid friendly.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
- Place in freezer 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 15 rectangular brownies, 5 rows by 3 rows. Gently insert craft stick into end of each. Place on large cookie sheet; freeze 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top one-third to half of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil. Let stand about 1 hour or until chocolate is set.
Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie Pop, Sodium 100 mg, Sugar 25 g, TransFat 0 g
STICKY BROWNIES
Very gooey and chocolatey and rich. Use milk chocolate and splenda for a cakier version. Source: Practical cooking- Chocolate
Provided by Dani Jean
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Lightly Grease an 8 inch/ 20 cm shallow square cake pan and line the bottom with parchment.
- Preheat oven at 350 degrees Fahrenheit (180 C).
- Place butter, sugars, chocolate, and corn syrup in a heavy based pan and heat gently, stirring until the mixture is well blended and smooth (or heat carefully in microwave).
- Remove from heat and let cool.
- Beat together eggs and extract. Whisk in the chocolate mixture.
- Strain together the flour, cocoa, and baking powder; fold carefully into the egg and chocolate mixture using a metal spoon or spatula.
- Spoon the mixture into a prepared pan and bake in a preheated 350 degrees Fahrenheit oven for 25 minutes or until the top is crisp and the edge of the cake is beginning to shrink away from the pan. The inside of the cake mixture will still be quite stodgy and soft to the touch.
- Let the cake cool completely then cut into squares to serve.
- Brownies can be well wrapped and frozen for up to 2 months. Thaw at room temp for about 2 hours or overnight in the fridge.
Nutrition Facts : Calories 307.3, Fat 15.8, SaturatedFat 9.4, Cholesterol 65.1, Sodium 94.3, Carbohydrate 43.5, Fiber 3.1, Sugar 29.3, Protein 4.7
EASY GOOEY BROWNIES
Know the secret to gooey brownies? Don't overcook them, and dot through caramel or chocolates filled with liquid caramel or ganache to help add moisture
Provided by Katie Hiscock
Categories Dessert
Time 50m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
- Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
- Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 196 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MOIST CHEWY BROWNIES
These have got to be the most delicious brownies I have ever tasted in my life. You can never eat just one. Moist Chewy Brownies
Provided by Ann McMaster
Categories Bar Cookie
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, cocoa and salt in a bowl.
- In a large bow l, beat the eggs until light; add sugar and beat again; beat in margarine. Stir in dry ingredients; blend well.
- Stir in vanilla, corn syrup and nuts.
- Mix well by hand.
- Pour into a greased 9 x 13-inch pan.
- Bake at 350: F about 35 minutes or until firm to the touch but not hard.
- Enjoy.
Nutrition Facts : Calories 369.3, Fat 17.2, SaturatedFat 3.7, Cholesterol 62, Sodium 328.9, Carbohydrate 50.1, Fiber 1.1, Sugar 34.3, Protein 4.5
BEST BROWNIES
These brownies always turn out!
Provided by Angie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g
GOOEY CHOCOLATE BROWNIES
This recipe creates the finest, most irresistible treats sure to score you brownie points.
Provided by kierawilliams
Time 50m
Yield Makes 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees/gas 4. In a small saucepan, half-fill it with boiling water and place on the hob under medium heat. Place the unsalted butter and the chocolate (broken into small pieces) into a bowl and put this on top of the saucepan to allow it to melt. Continue to stir with a table knife. Once melted, take the bowl off of the saucepan to let it cool down.
- In a large bowl, whisk the eggs and the sugar together until a much bigger frothy mixuture appears, which usually takes about 2-3 minutes. Pour the bowl with the melted contents into this larger bowl and mix using a wooden spoon.
- In the same bowl, sieve in the plain flour and cocoa powder. Slowly fold these in to create a thick, chocolatey brown mixture. Add a tablespoon of golden syrup to enhance the richness of the flavour.
- Pour the mixture into a 7/8inch square cake tin, and place in the oven for 25 minutes, or until the crust on top is easily breakable and the contents inside are soft but not runny. Allow to cool, then serve and enjoy!
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