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BEST BROWNIES

1998-02-19



Best Brownies image

These brownies always turn out!

Provided by Angie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 13

Ingredients:

  • ½ cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

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

BEST EVER CHOCOLATE BROWNIES RECIPE

2012-07-06



Best ever chocolate brownies recipe image

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

Ingredients:

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

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

THE BEST EVER FUDGE BROWNIES

2013-01-05



The BEST EVER Fudge Brownies image

These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!

Provided by Tracy Graves

Categories     Bar Cookie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients:

  • 1/2 cup butter or 1/2 cup margarine
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/3 cup cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

Steps:

  • In a medium saucepan, melt butter or margarine on low heat.
  • Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
  • Add in flour, cocoa, baking powder and salt.
  • Stir in chips and nuts if desired.
  • Bake at 350 for approx 25-30 minutes, depending on your oven.
  • Do not over-bake.

Top Asked Questions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. ... 2 In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. ... 3 Bake in preheated oven for 25 to 30 minutes. ... More items...
  2. Use a good quality unsweetened cocoa powder for your brownies for thee ultimate decadent brownie. Please do not use hot chocolate powder Use bittersweet chocolate (70%) chunks! this will make your brownies extra rich.
  3. Melt the butter in a pot, remove from the heat and stir in the white sugar. Once that is combined, mix in your cocoa. Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
  4. Finely chopped nuts like pecans or walnuts can easily be added to this recipe. We recommend 1/2 to 2/3rds cup of chopped nuts. Should I use a metal or glass pan? You can use either. For crispier crusts and edges on brownies, use a metal pan. For glass pans, you may need to add up to 5 minutes of baking time.

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