Best Boyfriend Brownies Recipes

BROWNIE BRITTLE

Brownie Brittle image

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 14

Ingredients

1 large egg, room temperature
1/4 cup canola oil
1/2 cup sugar
1 tablespoon water
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon instant espresso powder, optional
Optional: chopped walnuts, pecans, hazelnuts or peanuts
DRIZZLE:
1/4 cup semisweet chocolate chips
1 teaspoon canola oil

Steps:

Preheat oven to 350°. In a large bowl, beat the eggs, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set before cutting.

Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

PERFECT BROWNIES

Perfect Brownies image

Martha came across the recipe for these incredibly moist and delicious brownies in a cookbook. As it turns out, the recipe was developed by Elisabeth Luard, who happens to be the mother-in-law of Frances Boswell, food editor at Martha Stewart Living.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes

Yield Makes 15 small squares

Number Of Ingredients 7

Ingredients

18 tablespoon (2 sticks plus 2 tablespoon) unsalted butter, plus more for pan
12 ounces best-quality bittersweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1 teaspoon baking powder
3 large eggs
1 1/4 cups packed light-brown sugar
1 3/4 cups pecan halves, coarsely chopped

Steps:

Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
Cut into squares in the pan before turning out onto a board.