COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams
FAT WITCH COCOA BROWNIES
Make and share this Fat Witch Cocoa Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 12 brownies
Number Of Ingredients 7
Steps:
- Grease a 9x 9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
- In a small saucepan, heat the butter over low heat just until melted, but not brown.
- Set aside to cool for 5 minutes.
- Add the cocoa powder and sugar to the butter; whisk until blended.
- Add in the eggs one at a time, whisking after each addition until the mixture is smooth and shiny.
- Add in the vanilla; whisk to mix inches.
- Measure the flour and salt and sift together into the batter; mix the batter gently until well combined and no trace of the dry ingredients remains.
- At this point, if desired, stir in any extras like walnuts.
- Spread the batter evenly in the prepared baking pan and bake for 30 minutes or until tests done with toothpick (comes out clean or with only crumbs, not batter, on it).
- Remove from the oven and cool on a rack for 1 hour; cut just before serving.
FAT WITCH BROWNIES
Headnotes from the book: this is the best selling brownie at the fat which bakery. Instead of bittersweet chocolate chips, you can also use 4 ounces of unsweetened chocolate. Add 1/3 cup of granulated sugar and it will be equivalent to 1/2 cup and 2 tablespoons bittersweet chocolate chips. While they are pure perfection on their...
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 7
Steps:
- 1. grease a 9 x 9" baking pan with butter. Dust with flour and Out the excess. Preheat the oven to 350°. Melt the butter and chocolate in a small pan over low heat, stirring frequently. Set aside to cool. Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.
- 2. Mix the flour and salt and then sift together directly into the chocolate mixture. Mix the batter gently until well combined and no trace of the dry ingredients remain. At this point, if desired, stir in any extras like walnuts.
- 3. Spread the batter evenly into prepared baking pan and bake for 33 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter on it. Remove from the oven and cool on a rack for one hour. Cut just before serving. Makes 12 to 16 brownies.
BEST COCOA BROWNIES
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.
Provided by Alice Medrich
Categories Cake Chocolate Dessert Bake Quick & Easy Pecan Vanilla Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 large or 25 smaller brownies
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
- Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
FAT WITCH BROWNIES
Make and share this Fat Witch Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h3m
Yield 12 brownies
Number Of Ingredients 9
Steps:
- Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
- Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool.
- Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended.
- Measure the flour and salt; then sift together directly into the chocolate mixture.
- Mix batter gently until well combined and no trace of dry ingredients remains.
- *At this point, stir in any extras like walnuts.
- Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter).
- Remove from oven and cool on a rack for 1 hour; cut just before serving.
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