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
SWISS CHOCOLATE BARS
-Margaret Jelinek, Wrentham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.
Nutrition Facts :
SWISS DOUBLE CHOCOLATE BROWNIES
Make and share this Swiss Double Chocolate Brownies recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h
Yield 24 2 inch brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so.
- Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly.
- Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale). Stir in the vanilla.
- Sift together the flour, cocoa and salt. Set aside.
- Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next.
- Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.
Nutrition Facts : Calories 236.1, Fat 14.4, SaturatedFat 8.7, Cholesterol 51.3, Sodium 94.6, Carbohydrate 28.2, Fiber 2.2, Sugar 19.6, Protein 3.4
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
HOT COCOA BROWNIES
These brownies are a chewy, chocolaty snack that are good for after dinner or after-school desserts.
Provided by CocoaGirlie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 48m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan.
- Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.
- Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.
Nutrition Facts : Calories 376 calories, Carbohydrate 59.6 g, Cholesterol 77.4 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 8.3 g, Sodium 209.1 mg, Sugar 47.7 g
TOBLERONE BROWNIES - SWISS CHOCOLATE
Delicious brownies! If you have ever eaten a Toblerone chocolate bar then you KNOW these brownies will be to-die-for!!!
Provided by Chelle_N
Categories Bar Cookie
Time 50m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Place the Toblerone and butter into a saucepan and heat gently until chocolate is melted.
- Remove from heat.
- Stir through the sugar, flour, eggs and sour cream until well combined.
- Pour into a well lined 13" x 9" x 2" pan.
- Bake at 180ºC for 30 minutes or until cooked through.
- Cool on a wire rack.
- Cut into pieces.
- Dust with cocoa and serve.
Nutrition Facts : Calories 165.4, Fat 8.3, SaturatedFat 4.9, Cholesterol 60.9, Sodium 66.5, Carbohydrate 21.2, Fiber 0.2, Sugar 16, Protein 2.1
SWISS CHOCOLATE BROWNIES
Mmmm... a moist, lighter chocolate brownie. Don't remember where I got the recipe as I've had it for several years, but it is one of my families favorites!
Provided by mzkami
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Combine water, butter and unsweetened chocolate in a medium saucepan. Over medium heat bring to boil and boil for one minute, remove from heat and let cool.
- Combine flour, sugar, baking soda and salt and add to cooled chocolate mixture. Add eggs, sour cream and vanilla, mix until well blended. Stir in chopped walnuts.
- Pour into a greased and floured brownie pan, bake approximately 35 minutes.
- Icing:.
- Melt butter and unsweetened chocolate together over low to medium heat. Once melted and smooth remove from heat and using a mixer alternately add powdered sugar, milk and vanilla and blend until smooth. Spread over warm brownies.
Nutrition Facts : Calories 297.8, Fat 14.4, SaturatedFat 7.2, Cholesterol 40.5, Sodium 166.8, Carbohydrate 41.7, Fiber 1.2, Sugar 31.6, Protein 3.1
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