Best Grilled Bananas With Walnut Caramel Cloud Nine Brownies Recipes

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FLO BRAKER'S TROPICAL NIGHT BROWNIES



Flo Braker's Tropical Night Brownies image

Provided by Food Network

Categories     dessert

Yield Makes 16 brownies

Number Of Ingredients 13

10 tablespoons (1 1/4 sticks) unsalted butter
2 ounces El Rey Gran Saman dark chocolate (70 percent cacao) or Scharffen Berger dark chocolate (70 percent cacao), finely chopped
3 ounces El Rey Bucare dark chocolate (58.5 percent cacao), finely chopped
1 cup packed light brown sugar
1/2 cup granulated sugar
3 eggs, lightly beaten
1 tablespoon dark rum
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon unsifted all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened medium flaked coconut or 1 cup fresh coconut, grated on the medium side of a box grater
1/2 cup (1 1/2 ounces) unsalted roasted cashews, coarsely chopped
1/4 cup finely chopped cacao nibs

Steps:

  • Place a rack in the lower third of the oven and preheat to 350 degrees F.
  • In a small saucepan over low heat, melt the butter with the chocolate. Remove from the heat and stir in both sugars. Pour into a large mixing bowl and set aside to cool for about 5 minutes.
  • Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the coconut, cashews, and cacao nibs.
  • Spread the batter in a greased 9 x 9-inch baking pan. Bake for 22 minutes. Cool thoroughly before cutting into 16 squares, each about 2 1/4 x 2 1/4 inches.

FRUIT-SWEETENED FIG AND WALNUT BROWNIES



Fruit-Sweetened Fig and Walnut Brownies image

Sweetened with just dried figs and dates, these chocolaty brownies are super-satisfying and have 5 grams of fiber.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 16 brownies

Number Of Ingredients 11

1/3 cup vegetable oil, plus more for oiling the pan
1 1/2 cups dried figs, chopped
5 pitted Medjool dates, chopped
6 ounces unsweetened chocolate, chopped
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
3 large eggs
2 teaspoons pure vanilla extract
3/4 cup walnuts

Steps:

  • Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan.
  • Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
  • Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth.
  • Whisk together the flour, cocoa, salt and baking soda in a small bowl.
  • Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas.
  • Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.

Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 35 milligrams, Sodium 130 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 5 grams

SALTED CARAMEL BROWNIES



Salted Caramel Brownies image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 9 large brownies

Number Of Ingredients 14

4 ounces (1 stick) unsalted butter
3 ounces unsweetened chocolate
1 cup sugar
2 eggs
1/2 cup flour
2 tablespoons instant espresso powder
Pinch salt
1/2 teaspoon vanilla
2/3 cup sugar
1 tablespoon unsalted butter
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons flaky sea salt
Ice cream, for serving

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment.
  • Melt the butter and chocolate together in a shallow heatproof bowl set over a saucepan with 1 or 2 inches of simmering water. Stir until completely melted and smooth.
  • Transfer the melted chocolate mixture to a medium bowl and stir in the sugar. Let cool, then whisk in the eggs, one at a time. Stir in the flour, espresso powder, salt and vanilla, and pour into the prepared baking pan.
  • Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely.
  • For the caramel: While the brownies are baking, heat the sugar and 1/3 cup water in a heavy-bottomed medium saucepan over medium-high heat. Bring to a boil, swirling the pan but not stirring; cook until the mixture turns a golden amber color. Remove from the heat and immediately add the butter, swirling to combine; take great care to keep the pan at a distance when adding the butter, as the caramel will bubble up and foam. When the bubbling has subsided and the butter and caramel are combined, add the cream and vanilla and stir to incorporate. Set aside to cool.
  • Lift the cooled brownies out of the pan, cut into squares and place on a serving platter. Drizzle with the caramel and sprinkle with the sea salt. Serve with ice cream.

MISO WALNUT BROWNIES



Miso Walnut Brownies image

Miso is typically used in savory applications, like soups, dressings and sauces. However, its saltiness belies a sweet side just waiting to boost flavor in desserts. It's no secret that salt is an important component when it comes to baking. This recipe replaces the usual granular stuff in the batter with a generous amount of mild white miso, which amps up the chocolate and brings a sharper contrast to the sweetness. Somewhere between fudgy and cakey, these brownies get another dimension of texture from crunchy walnuts. The final flourish is a drizzle of miso glaze, which takes the salty-sweet pairing to the next level.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 24 brownies

Number Of Ingredients 11

Nonstick cooking spray
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 sticks (1 cup) unsalted butter
8 ounces semisweet chocolate, chopped
1/3 cup plus 2 tablespoons white miso
2 1/4 cups granulated sugar
5 large eggs
1 tablespoon pure vanilla extract
2 cups walnut halves, roughly chopped
1/3 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray.
  • Whisk together the flour and cocoa powder in a medium bowl. Set aside.
  • Melt the butter and chocolate in a large pot over medium heat, stirring frequently. Add 1/3 cup of the miso and whisk until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Add the flour mixture and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 33 to 36 minutes.
  • Let the brownies cool completely in the pan on a wire rack, about 2 hours. Use the foil overhang to help lift them out of the pan.
  • Just before serving, whisk the confectioners' sugar, remaining 2 tablespoons miso and 1 tablespoon water in another medium bowl until smooth. Drizzle the glaze over the top of the brownies then cut into 24 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.

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