EASIEST BROWNIES EVER
Minimal ingredients and procedures in this recipe won me over but only secondarily to the super chocolate taste and chewy texture.
Provided by PIZZA2471
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x11 inch baking dish.
- In a large bowl, mix the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the flour, salt and cocoa powder just until moistened. Stir in the walnuts, if using. Spread the batter evenly into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top is dry and the edges begin to pull away from the sides of the pan. Cool before cutting into squares.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 37.1 g, Cholesterol 71.7 mg, Fat 23.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 129.4 mg, Sugar 24 g
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
EASY BROWNIES
A gooey and delicious treat, these brownies are so easy to make. Try the rich chocolate topping for an even more decadent bake
Provided by Saffron Dent
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Treat
Time 1h15m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.
- Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
- If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium
FAST & EASY CHOCOLATE BROWNIES
Make and share this Fast & Easy Chocolate Brownies recipe from Food.com.
Provided by Lauren Eve
Categories Bar Cookie
Time 25m
Yield 8 brownies, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- Put mixture in greased pan.
- Bake in oven for 20 minutes at 300°F.
Nutrition Facts : Calories 359.6, Fat 15.5, SaturatedFat 8.9, Cholesterol 136.2, Sodium 119.1, Carbohydrate 56.2, Fiber 3.6, Sugar 50.5, Protein 5.4
More about "fast easy chocolate brownies recipes"
EASY CHOCOLATE BROWNIES (W/ COCOA POWDER) - DINNER, …
From dinnerthendessert.com
4.9/5 (36)Total Time 35 minsCategory DessertCalories 172 per serving
EASY ONE BOWL FUDGY COCOA BROWNIES | GIMME DELICIOUS
From gimmedelicious.com
Ratings 283Calories 128 per servingCategory Dessert
EASY CHOCOLATE BROWNIES - BEST EVER, SUPER FUDGY!
From recipetineats.com
5/5 (122)Total Time 35 minsCategory SweetsCalories 212 per serving
- 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.
QUICK BROWNIE RECIPE WITH COCOA POWDER | TASTE OF HOME
From tasteofhome.com
EASY HOMEMADE BROWNIES FROM SCRATCH - LIFE LOVE …
From lifeloveandsugar.com
OUR FAVORITE EASY FUDGY BROWNIES - INSPIRED TASTE
From inspiredtaste.net
BEST BROWNIES RECIPE {QUICK AND EASY!} - COOKING CLASSY
From cookingclassy.com
QUICK AND EASY FUDGE BROWNIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (301)Total Time 32 minsServings 24Calories 150 per serving
- Preheat the oven to 375°F. Lightly grease a 9" x 13" pan., Put all of the ingredients into a large bowl in the order in which they're written.
- Stir, then beat the mixture until it's smooth., Spoon the batter into the prepared pan., Bake the brownies for about 25 minutes, or until they're just barely beginning to pull away from the sides of the pan.
- A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn't see any wet batter., Remove the brownies from the oven; let them cool completely before cutting.
RASPBERRY BROWNIES - JUST SO TASTY
From justsotasty.com
PERFECT CHOCOLATE BROWNIES RECIPE - BBC FOOD
From bbc.co.uk
SUGAR FREE PEANUT BUTTER CHOCOLATE BROWNIES
From thesugarfreediva.com
7 OF OUR FAVOURITE VEGAN CHOCOLATE RECIPES - HOTELCHOCOLAT.COM
From hotelchocolat.com
CHOCOLATE CHIP BANANA BREAD WITH YOGURT | THE CAKE BOUTIQUE
From thecakeboutiquect.com
EASY BROWNIE RECIPE - BBC FOOD
From bbc.co.uk
BEST HOMEMADE BROWNIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
BEST CHEWY BROWNIES FROM SCRATCH | CAKE BY COURTNEY
From cakebycourtney.com
AIR FRYER BROWNIES! - JANE'S PATISSERIE
From janespatisserie.com
TOP 48 EASY CHOCOLATE CHIP BROWNIES RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
EASY SIMPLE RECIPE FOR BANANA BREAD | THE CAKE BOUTIQUE
From thecakeboutiquect.com
EASY CHOCOLATE BROWNIE RECIPE | BEST BROWNIE GUIDE | JAMIE OLIVER
From jamieoliver.com
BEST CHOCOLATE BROWNIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY DOUBLE DARK CHOCOLATE CHIP COOKIES - PRACTICALLY HOMEMADE
From practicallyhomemade.com
MICROWAVE BROWNIE IN A MUG - EASY DESSERT RECIPES
From easydessertrecipes.com
EASY CHOCOLATE FUDGE PIE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
MARY BERRY'S EASY CHOCOLATE BROWNIES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
EASY CAST IRON RECIPES - HOMEMADE HOME
From homemadehome.com
TOP 43 EASY CHOCOLATE BROWNIES RECIPE RECIPES
From laurent490.dixiesewing.com
You'll also love