THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
FROSTED TURTLE BROWNIES
Homemade brownies are a sweet addition to the appetizer table on game day. Your guests might forget the score, but I guarantee they'll remember these treats! -Sherry Miller, Columbia Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture., Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate at least 1 hour., In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.
Nutrition Facts : Calories 330 calories, Fat 17g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 140mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
FUDGY TURTLE BROWNIES
Earn plenty of brownie points by offering these chewy, gooey treats to the kid's troop or to friends on any festive occasion. What makes them so extra? The fudgy base is covered with pecan halves, cream caramel, and melted chocolate-a combo borrowed from old-fashioned turtle candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Caramel: Combine sugar and corn syrup in a saucepan. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover and continue to cook, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns medium amber, 3 to 4 minutes more. Carefully add cream in a slow stream (mixture will bubble vigorously). Remove from heat and stir until smooth. Let cool until caramel thickens slightly but is still pourable, about 10 minutes. Makes 1 cup. Use immediately.
- Brownies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Line bottom and long sides with parchment, leaving an overhang; butter parchment.
- Whisk together flour, baking powder, and 3/4 teaspoon kosher salt. In a large heatproof bowl set over (not in) a pot of simmering water, melt chopped chocolate and butter with oil. Remove from heat. Add both sugars; whisk until smooth. Add eggs and vanilla; whisk until glossy, 1 minute. Add flour mixture; stir just until combined (do not overmix). Pour batter into prepared dish; smooth top with a spatula. Arrange pecans on top in a single layer.
- Bake until a tester inserted into center comes out with moist crumbs, 40 to 45 minutes. Transfer dish to a wire rack; let cool completely.
- Drizzle caramel over brownies; let cool until set, 30 minutes. Drizzle with melted chocolate; sprinkle with flaky salt. Let chocolate set (refrigerate for a few minutes, if desired), then cut into squares and serve.
BEST FUDGY BROWNIES
I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
FUDGY BROWNIES
When lining the pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
- Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.
- Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
- Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
- Use foil to lift brownie cake from pan; peel off and discard. Cut into 16 squares.
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BEST TURTLE BROWNIES RECIPE (BAKERY-STYLE) - SNAPPY …
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Ratings 10Calories 347 per servingCategory Dessert
- Preheat oven to 350 degrees F. Lightly grease a 13x9 baking dish. If desired, line the pan with parchment paper so that paper is along bottom and up the two longer sides and goes a little above top of pan sides.
- Place butter, 1 (12 ounce) bag of chocolate chips, and coffee granules in top of double boiler over medium heat. Stirring occasionally, heat mixture until smooth (about 5-7 minutes). Remove from heat and set mixture aside to cool. [OR you can place ingredients in microwave safe bowl and microwave on high for 30 second intervals, stirring after each interval, until smooth.]
- Whisk together eggs, sugar, and vanilla until well combined in a large mixing bowl. In a separate small mixing bowl, stir together flour, baking powder, and 3/4 teaspoon salt. Whisk cooled chocolate mixture into sugar/egg mixture, then stir in flour mixture until just combined.
- Pour about half of chocolate brownie mixture into bottom of prepared 13x9-inch baking dish. Spread batter to cover bottom of pan into an even layer. Bake at 350 degrees F for 10 minutes.
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Reviews 6Estimated Reading Time 6 minsCategory DessertTotal Time 50 mins
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together flour, cocoa, and salt in a medium bowl.
- Place butter and chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the butter and chocolate, stirring until completely melted and smooth.
- Remove chocolate mixture from the heat and whisk in sugars until smooth. Whisk in eggs and egg yolk one at a time, until combined. Whisk in vanilla. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.
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