Best Seriously Good Vanilla Brownies Recipe By Tasty Recipes

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

FUDGY BROWNIE COOKIES RECIPE BY TASTY

Steps:

• Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.
• In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.
• In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. The mixture will look frothy and lighter in color.
• Add the vanilla, followed by the mixture of melted chocolate, butter, and shortening in a slow and steady stream on low speed until fully combined.
• Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don't over-mix. Finally, mix in the mini chocolate chips.
• Cover and chill the cookie dough for 1 hour in the fridge.
• Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set.
• Remove from the oven and let cool for at least 10 minutes before serving.

ULTIMATE FUDGY BROWNIES

Steps:

• Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

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!

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

VANILLA BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan.
• Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.

SERIOUSLY SINFUL CHOCOLATE FUDGE BROWNIES

Steps:

• Melt the butter and chocolate in a large saucepan.
• Add the sugar and remove from the heat. Allow to cool slightly.
• Add the flour, eggs, vanilla essence and nuts if using them.
• Beat until smooth. Pour into a lined tin. Cook in a moderate oven until an inserted skewer comes out clean.
• For the icing:.
• Melt the butter with the milk. Add the icing sugar and sifted cocoa powder.
• Beat until smooth. Cool slightly then spread over the cooled brownie.
• Allow icing to set and then cut into squares.
• NB-These freeze very well.