1-2-3 SNAP BROWNIES
Make and share this 1-2-3 Snap Brownies recipe from Food.com.
Provided by SuzV2796
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F Spray a 13 x 9-inch baking pan with non-stick cooking spray.
- Combine graham cracker crumbs, sweetened condensed milk, chocolate chips, butter and vanilla in large bowl. Mix until blended. Spread evenly in prepared pan.
- BAKE 25 to 30 minutes. Cool. Cut into bars.
Nutrition Facts : Calories 300.2, Fat 13.6, SaturatedFat 7.6, Cholesterol 16.3, Sodium 143, Carbohydrate 44.2, Fiber 1.8, Sugar 35.7, Protein 4.6
123 CHOCOLATE BROWNIES 123
Make and share this 123 Chocolate Brownies 123 recipe from Food.com.
Provided by luv_2_cook
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine all at once and beat for 2 minutes.
- Bake in 9x13 inch pan for 35-40 minutes at 350°F.
Nutrition Facts : Calories 254.2, Fat 13.2, SaturatedFat 2.8, Cholesterol 52.9, Sodium 224.1, Carbohydrate 33.4, Fiber 1.6, Sugar 25.2, Protein 3.3
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
123 CHOCOLATE DESSERT
A super easy recipe clipped out of our local newspaper. You have the choice of using instant pudding and Cool Whip, or as we did, pumping up the volume and using real homemade chocolate pudding and fresh whipping cream. For the cookies, I assume the recipe is referring to store-bought Oreo. We used crispy-textured white chocolate macadamia cookies-homemade of course but I think chocolate graham crackers would work well, too!
Provided by COOKGIRl
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Spread 3 cups of the broken cookie pieces in the bottom of a 9 x 13 inch baking dish.
- In a large mixing bowl, fold in the whipping cream with the chocolate pudding. Spread mixture evenly over the cookie crumbs.
- Top with the remaining cookie pieces.
- Refrigerate until firm.
- Yield is estimated. Prep time does not apply to homemade pudding or whipping cream, if using in this recipe.
Nutrition Facts : Calories 531.2, Fat 40.6, SaturatedFat 25, Cholesterol 145.8, Sodium 203.2, Carbohydrate 35.7, Fiber 1.4, Sugar 20.5, Protein 7.4
1, 2, 3 CHOCOLATE CHUNK COOKIES
Make these chocolate chunk cookies almost more quickly than you can count to three. You'll love the chocolate-y flavor of 1, 2, 3 Chocolate Chunk Cookies.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 24 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Combine flour, oats, baking soda and cinnamon. Beat butter and sugars in large bowl with mixer until blended. Add egg; mix well. Gradually beat in flour mixture until well blended. Stir in chocolate and raisins.
- Drop level tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 9 min. or until lightly browned. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 23 g, Fiber 0.6694 g, Sugar 15 g, Protein 2 g
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