FUDGY BROWNIES
Steps:
- Get prepared
- Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
- Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
- Make the batter
- Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
- Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
- Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
- Bake the brownies
- Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
- Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
- Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
FLOURLESS BROWNIES
Much like a decadence; super-moist and very rich!
Provided by |Sweety|
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Puree black beans, honey, cocoa powder, coconut oil, eggs, baking powder, and salt in a food processor until smooth; pour into a baking dish. Stir chocolate chips into black bean mixture and sprinkle chopped chocolate over the top.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes. Let cool at least 10 minutes before cutting.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 22.8 g, Cholesterol 23.9 mg, Fat 8.7 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 146.7 mg, Sugar 16.7 g
DOWN UNDER THUNDER CHOCOLATE BROWNIES
I just received this recipe from a a good friend in Melbourn so, of course, I had to post it here. The instructions are exactly as I received them :D
Provided by Annacia
Categories Dessert
Time 40m
Yield 1 8x8 pan
Number Of Ingredients 7
Steps:
- Preheat oven to 325°.
- Cream butter, sugar&vanilla.
- Beat in eggs.
- Blend in melted chocolate.
- Beat in flour and if so desired, nuts. (I just sprinkled my nuts on the top prior to baking. Yes, they were an after thought.).
- Bake in an 8x8 pan for 30-35 minutes.
- Cool.
- Drool.
- Cut into squares.
- Hide in closet and eat.
Nutrition Facts : Calories 3672.3, Fat 146.4, SaturatedFat 84.9, Cholesterol 988, Sodium 1114.1, Carbohydrate 570.5, Fiber 10.1, Sugar 463.3, Protein 43.8
BROWNIE SUNDAES
Cap off dinner with these Brownie Sundaes. With prepared brownies, I can fix this sweet treat in a flash. For extra flair, I roll the ice cream in pecans before placing them on top of the brownies. It's a perfect finish to a mouthwatering meal. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth. , Spoon about 2 tablespoons warm chocolate sauce onto each dessert plate. Top with a brownie and a scoop of ice cream. Drizzle with additional chocolate sauce if desired. Sprinkle with pecans.
Nutrition Facts : Calories 605 calories, Fat 33g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 276mg sodium, Carbohydrate 76g carbohydrate (52g sugars, Fiber 3g fiber), Protein 8g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #desserts #australian #easy #beginner-cook #cookies-and-brownies #chocolate #dietary
You'll also love