BEST EVER CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
- In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
- Spread the warm Ganache over the brownies. Allow the Ganache to set completely before cutting into squares.
- Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
- The ganache should be used for spreading while warm.
THE BROWNIE THAT STARTED IT ALL A.K.A THE WORLD'S BEST BROWNIE
Provided by Food Network
Categories dessert
Time 40m
Yield 20 to 24 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spray a 13 by 9-inch pan with vegetable oil spray.
- In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
- Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
WORLD'S CHOCOLATIEST BROWNIES
I found this recipe on another site and could not find it here so I thought I'd share. These are the best brownies I have ever had. Once you try these you will never use a box mix again! They are so moist and delicious and will definitely satisfy the strongest of chocolate/sweets cravings! They are fudgy and chewy and not at all cake like. I usually make these for birthdays or holidays and they disappear with in minutes! Try them I guarantee you'll love them as my family does! **you can easily double the recipe
Provided by JenniferElizabeth
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine flour, salt and baking soda. Set aside. In saucepan, over medium heat, bring sugar, butter and water to boil.
- Remove from heat. Stir in 1 cup chips and vanilla or any flavoring you like or both! Stir till smooth. Cool 5 minutes. Beat in eggs 1 at a time until well mixed. Add flour mixture and combine.
- Add 1 cup (I reserve a handful so I can sprinkle on top -- you don't have to) chips and combine quickly so as not to completely melt the chips ( if they do -- it is OK they still come out great!).
- Pour into a greased, parchment lined 8x8 square pan. I noticed that the parchment paper helps a great deal.
- Since I doubled it, I used an 11 x 17 pan.
- Bake in a preheated oven set at 325. for 35 minutes. (if doubling it let bake for an additional 3-5 minutes). Cool completely.
Nutrition Facts : Calories 244.4, Fat 15.6, SaturatedFat 9.4, Cholesterol 49.3, Sodium 164.9, Carbohydrate 27.2, Fiber 1.4, Sugar 20.9, Protein 2.4
THE WORLD'S BEST BROWNIES
I used to be famous for these and was expected to bring them everywhere I went. They are a lovely, chewy type brownie that needs no icing. The recipe came from an old church cookbook from my childhood.
Provided by mainecooncat
Categories Bar Cookie
Time 45m
Yield 32 brownies
Number Of Ingredients 9
Steps:
- Beat together sugar, eggs, and oil.
- Sift flour, baking powder, salt, and cocoa together.
- Add to sugar-egg mixture.
- Add vanilla and nuts (if desired).
- Pour into two cake pans (8x8x2) lined with foil.
- Bake at 350 degrees for 35 to 40 minutes.
- Cut when cool and dust with powdered sugar.
Nutrition Facts : Calories 144.9, Fat 7.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 92.9, Carbohydrate 17.8, Fiber 0.4, Sugar 12.6, Protein 1.6
ABSOLUTELY BEST BROWNIES
This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.
Provided by COUNTRYDAYZ
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
- In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 g
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