Champagne Brownies Recipes
CHAMPAGNE BROWNIES
This recipe is courtesy of "Purposely Vague". Use very good chocolate in this moist brownie.
Provided by mary winecoff
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Butter a 9 x 9 baking pan and line with parchment paper.
- Melt the chocolate and butter in a microwave for 1 1/2 to 2 minutes. Stir until smooth.
- Beat the salt, vanilla, eggs and sugar into melted chocolate and throughly incorporate.
- Add flour and mix just until blended.
- Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls from the sides of the bowl (about 2-3 minutes).
- Turn into prepared pan and bake 45-60 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 489, Fat 33, SaturatedFat 20.1, Cholesterol 92.5, Sodium 132.7, Carbohydrate 51.2, Fiber 6.5, Sugar 33.9, Protein 7.9
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
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- In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed, then a pinch of salt if you’d like.
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