BROOKE'S BEST BOMBSHELL BROWNIES
These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!
Provided by BROOKE
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 37.5 g, Cholesterol 51.3 mg, Fat 11.2 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 29 g
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
PARKER BROWNIES
Provided by Marion Cunningham
Categories Chocolate Egg Nut Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 16 Brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 300° F. Butter an 8-inch square pan. Line the bottom of the pan with wax paper, then butter and flour the paper. In a saucepan over low heat, melt the chocolate with the butter, stirring to blend. Remove from the heat and stir in the sugar, egg, salt, flour, walnuts, and vanilla. Spread in the prepared pan and bake for about 30 minutes. Cool for about 5 minutes, then turn out onto a rack and peel the wax paper from the bottom. Transfer to a cutting board and cut in squares. Dust brownies with confectioners' sugar if desired.
PARKER BROWNIES
These brownies are especially rich and chewy. They are about only one half inch thick....almost like a bar cookie. You can use solid chocolate or cocoa powder as long as either one is un sweetened. This recipe came out of the Fanny Farmer cookbook that my parents gave me many years ago. These brownies are fantastic.
Provided by SassiKatt Chef
Categories Bar Cookie
Time 40m
Yield 9 brownies, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Line the bottom of an 8 inch square metal baking pan with parchment paper.
- In saucepan over very low heat, melt the butter and add unsweetened chocolate,Stir until completely mixed and melted. Set aside to cool.
- Mix remaining ingredients in large bowl and when butter chocolate mixture is cool, add it as well. Mix completely.
- This batter will be very very thick -- almost like modeling clay.
- Press into pan and bake for 28 to 30 minutes.
- Remove from oven and after cooling in pan for 5 minutes, remove brownies to a cooling rack.
Nutrition Facts : Calories 240.1, Fat 13.3, SaturatedFat 5.9, Cholesterol 37.1, Sodium 78.2, Carbohydrate 30.4, Fiber 1.7, Sugar 22.6, Protein 3.3
THE PALMER HOUSE BROWNIE
This recipe goes way back, like 1898 back, when the brownie was first recorded into existence at the Palmer House Hotel in Chicago. Don't rely on the traditional stick test for doneness in this recipe; the brownies will continue to be gooey even after baking. For easier cutting, place glazed brownies in the freezer for 3 to 4 hours.
Provided by Smart Cookie
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
- Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Combine sugar and flour in a medium bowl.
- Add chocolate mixture to sugar mixture and mix well, about 4 to 5 minutes. Mix in eggs and vanilla extract.
- Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing down slightly into the batter.
- Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
- Mix water, apricot preserves, and unflavored gelatin in a saucepan to make the glaze. Mix thoroughly and bring to a boil for 2 minutes.
- Remove brownies from the oven and allow to cool for 30 minutes before spreading a thin layer of the glaze on top with a pastry brush.
Nutrition Facts : Calories 640.4 calories, Carbohydrate 52 g, Cholesterol 154 mg, Fat 47.4 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 21.1 g, Sodium 207.7 mg, Sugar 40.7 g
CHICAGO'S PALMER HOUSE CHOCOLATE FUDGE BROWNIE
The brownie was invented in Chicago in 1893 by the chef of the Palmer House Hotel at the request of Mrs. Bertha Palmer. The ladies attending the Columbian Exposition needed something they could eat with their hands without getting them dirty, making this great for the Superball game. The recipe below is the exact one used at the Palmer House Hilton Hotel on State Street today. The brownies are easier to cut if you place the whole pan into the freezer for 3 to 4 hours after glazing, then remove and cut with a serrated knife. In fact, freezing them after glazing is highly recommended for the recipe to work properly.
Provided by Rita1652
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven at 300°.
- Melt the chocolate with the butter in a double boiler or microwave oven.
- Mix the dry ingredients (except for the walnuts), in a mixing bowl.
- Mix the chocolate with the dry ingredients (4 to 5 minutes).
- Add the eggs.
- Pour the mixture into a 9" x 12" baking sheet and sprinkle the walnuts on top.
- Press the walnuts down slightly into the mixture with your hand.
- Bake for 30 to 40 minutes. It will test "gooey" with a toothpick in the middle, due to the richness of the mixture.
- After removing from the oven, allow to cool about 30 minutes before spreading a thin layer of the glaze with a pastry brush.
- Glaze:.
- Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
- Mix thoroughly and bring to a boil for 2 minutes.
- Use while hot.
Nutrition Facts : Calories 431.9, Fat 27.3, SaturatedFat 16.8, Cholesterol 71.7, Sodium 175.6, Carbohydrate 51.3, Fiber 3.7, Sugar 33.5, Protein 4.8
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