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.
FRENCH SILK BROWNIES
A classic pie takes a new shape, guaranteed to satisfy the biggest chocoholics! A fudge brownie layer is topped with silky chocolate filling and finished off with picture-perfect sweet whipped cream swirls that everyone will fall for.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box. Stir in 1/2 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In large bowl, beat Filling ingredients with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate about 2 hours or until set.
- When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form.
- Spoon whipped cream into decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 24 g, TransFat 0 g
FRENCH CHOCOLATE BROWNIES
Good brownie recipes abound, and all you have to do is follow them. For a soft, light, buttery brownie, I like Dorie Greenspan's French Chocolate Brownie.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 1h15m
Yield 12 to 16 brownies
Number Of Ingredients 8
Steps:
- Place a rack just below center of oven and preheat to 300 degrees. Line an 8-inch-square pan with foil and brush with melted butter.
- In a bowl, whisk flour and salt together. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
- In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using. Pour into prepared pan and bake 50 to 60 minutes, until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 9 grams, Sodium 37 milligrams, Sugar 21 grams, TransFat 0 grams
GOURMET FRENCH BROWNIES
This is my varation of an orange brownie recipe I saw in the NY Times and while back, I must say that it's awesome. These are dense but light and very chocolaty. The recipe is close to that of a soufflé, almost mousse like in texture. They take a little time but it will be worth your while.
Provided by Jezebella Rains
Categories Bar Cookie
Time 55m
Yield 12 Brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine Frangelica and 2 tablespoons sugar. Bring to a boil, then simmer until liquid is reduce to about 3 tablespoons of syrup, about 10 minutes.
- Preheat oven to 450 degrees. Line a 10-by-15-inch jelly roll pan with parchment paper. Butter and sugar the paper. Separate 9 of the eggs, putting the whites in a mixers bowl and 7 yolks into a medium bowl. (Use remaining yolks for another use.) Add the 2 remaining whole eggs and ¼ a cup of powdered sugar to yolks, whisk until blended.
- In the microwave, or in a double boiler, melt chocolate. Put the melted chocolate in a mixing bowl and stir in butter until smooth. Whisk in the egg yolk mixture then stir in cinnamon.
- Add remaining powdered sugar to egg white and beat with a mixer until it forms stiff peaks. Fold about 1 cup of the egg whites to the chocolate mixture until blended. Add chocolate mixture to the egg white in bowl and fold in until smooth. Fold in reserved Frangelica syrup, vanilla and half the walnuts.
- Pour into prepared baking pan, and use a spatula to spread evenly to the sides of the pan. Sprinkle with remaining walnuts, and fleur de sel evenly over the top. Place in the heated oven. When top is puffed up, about 20-25 minutes, insert knife into the center and see if it comes out clean, if it does then remove from oven. While brownies are still hot, use a paring knife to trim the sides, which may have puffed up over the rim of the baking pan. Place a baking sheet lined with parchment paper on top of the brownies, then invert. Remove top pan and sheet of parchment paper. Let brownies rest at room temperature for 8 hours. Cut into 12 rectangles and enjoy!
Nutrition Facts : Calories 523.8, Fat 43, SaturatedFat 22.1, Cholesterol 239.6, Sodium 73.9, Carbohydrate 35.2, Fiber 5.7, Sugar 25.1, Protein 11.1
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
BROWNIES
Provided by Carla Rollins
Categories Chocolate Dessert Bake Fourth of July Kid-Friendly Back to School Walnut Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 (2-inch) squares
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper.
- Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.
- Whisk together flour, baking powder, and salt in a small bowl.
- Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan.
- Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies.
- Cool brownies completely in pan on a rack. Invert onto a cutting board, remove paper, and cut into squares.
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FRENCH CHOCOLATE BROWNIES - BROWN EYED BAKER
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4.5/5 (19)Total Time 1 hr 30 minsCategory DessertCalories 211 per serving
- Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.
- Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them-it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.
- Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated-you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds-the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula. (This batter was almost like a mousse when it was done being mixed, and very light in color)
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- You can make a box brownie mix according to package directions, or make my favorite brownie recipe as directed in step 2. Let them cool completely. It’s probably easiest to make these straight in the pan without foil, or use parchment instead for ease of cutting.
- To make my brownie recipe: Preheat oven to 350°F. Line a 9x13” pan with foil or parchment and spray with nonstick cooking spray. Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave). Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour. Pour batter into the pan and bake for about 20-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.
- Melt chocolate in a large microwave safe bowl for 30 seconds, then stir, heat for 30 seconds again, then stir well, then heat on 10 second increments, stirring between each, until smooth. Let cool 5 minutes.
- Beat cream cheese in a large bowl with a hand mixer until smooth. Add chocolate and mix until combined, then mix in vanilla. Fold in half of the Cool Whip (one 8 ounce container).
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