HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Categories Desserts
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams
BEST ROCKY ROAD BROWNIES
"Years ago, my girlfriend and I combined our favorite brownie recipes. With the addition of miniature marshmallows and chocolate chips, we created a chocoholic's dream recipe-and it's so easy to double for company." -Donna Sawatzky, Piedmont, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small heavy saucepan, melt butter and chocolate; stir until smooth. Remove from the heat; stir in sugar. Stir in the egg, vanilla and salt until well blended. Stir in flour just until blended. Fold in the marshmallows, chips and pecans., Spread into a greased 8x4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 293 calories, Fat 19g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 141mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
ROCKY ROAD BROWNIES
"Anyone who likes rocky road ice cream will like these moist, fudgy brownies loaded with goodies," relates Rita Lenes of Renton, Washington. "They're great for children's parties."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a microwave, melt butter and chocolate, stir until smooth; cool for 10 minutes. , In a large bowl, beat the eggs, sugar and vanilla until blended. Stir in chocolate mixture. Gradually add flour until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with the marshmallows, chocolate chips and walnuts; bake 4 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 231 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 72mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
TUNNOCK'S ROCKY ROAD RECIPE BY TASTY
Here's what you need: tunnock's teacakes, milk chocolate, digestive biscuit, butter, golden syrup
Provided by Tasty
Categories Snacks
Yield 16 pieces
Number Of Ingredients 5
Steps:
- Slice six teacakes into eighths and set aside.
- Crush digestives in ziplock bag and set aside.
- Melt the butter, chocolate and golden syrup in a bowl placed over a pan of simmering water.
- Pour digestives and teacakes into the melted chocolate mix and stir together.
- Pour into a lined tray and refrigerate for 2 hours.
- Slice into segments.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, Sugar 10 grams
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- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting paper hang over two sides. Butter the other two sides.
- Meanwhile, in a saucepan, bring sugar and water to a boil. Cook without stirring until mixture turns golden brown. Remove the pan from the heat and add cream. Bring to a boil, stirring until smooth. Cool slightly and drizzle over cooled cake. Serve warm or at room temperature.
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