Best Worlds Best Brownie Bars As Deemed By My Kids Recipes
THE BROWNIE THAT STARTED IT ALL A.K.A THE WORLD'S BEST BROWNIE
Provided by Food Network
Categories dessert
Time 40m
Yield 20 to 24 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spray a 13 by 9-inch pan with vegetable oil spray.
- In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
- Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.
BEST-EVER BROWNIES FROM BAKING WITH JULIA CHILD
"Those who are passionate about brownies argue in defense of their favorite type, cakey or fudgey. If you're a cakey fan, go on to another recipe. These are the epitome of soft, dark baked-just-until-barely-set brownies. Their creamy texture makes them seem wildly luxurious and very much a treat to be meted out in small servings (just small enough for a scoop of ice cream and some chocolate sauce). The mixing method is unorthodox for a brownie. Half of an egg-sugar mixture is stirred into the melted chocolate and butter, while the other half is whipped until it thickens and doubles in volume. The lightened eggs are folded into the chocolate with a delicate touch, as are the dry ingredients--tricks that enhance the brownies' lovely texture."
Provided by AnnNH
Categories Bar Cookie
Time 37m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Center a rack in the oven and preheat the oven to 350°. I bake them at a lower oven temp of 330°.
- Sift the flour and salt together; set aside.
- Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
- Pour the mixture into a large bowl.
- Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
- Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
- Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
- Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
- When the eggs are almost completely incorporated, gently fold in the dry ingredients.
- Pour and scrape the batter in to an unbuttered 9-inch square pan.
- Bake the brownies for 22-26 minutes, during which time they will rise a little and the top will turn dark and dry.
- Cut into the center at about the 22-minute mark to see how the brownies are progressing: they'll be perfect if they're just barely set and still pretty gooey.
- They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try.
- Cool the brownies in the pan on a rack.
Nutrition Facts : Calories 256.1, Fat 14.7, SaturatedFat 8.9, Cholesterol 68.4, Sodium 148.3, Carbohydrate 30.8, Fiber 1.3, Sugar 22.3, Protein 3.2
THE WORLD'S BEST BROWNIES
I used to be famous for these and was expected to bring them everywhere I went. They are a lovely, chewy type brownie that needs no icing. The recipe came from an old church cookbook from my childhood.
Provided by mainecooncat
Categories Bar Cookie
Time 45m
Yield 32 brownies
Number Of Ingredients 9
Steps:
- Beat together sugar, eggs, and oil.
- Sift flour, baking powder, salt, and cocoa together.
- Add to sugar-egg mixture.
- Add vanilla and nuts (if desired).
- Pour into two cake pans (8x8x2) lined with foil.
- Bake at 350 degrees for 35 to 40 minutes.
- Cut when cool and dust with powdered sugar.
Nutrition Facts : Calories 144.9, Fat 7.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 92.9, Carbohydrate 17.8, Fiber 0.4, Sugar 12.6, Protein 1.6
WORLDS BEST BROWNIE BARS (AS DEEMED BY MY KIDS)
This recipe originally was called Chess Bars, a recipe my mom found in the paper, posted by co-workers of a friend of mine from high school. I tweaked the recipe just a bit and my kids told me it was the best brownie bars they'd had - hence the name change. I've seen similar recipes to this called gooey cake. We think of it...
Provided by Donna Roth
Categories Chocolate
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325ºF. Spray 9x13 pan*** with Pam.
- 2. Mix bottom layer ingredients in large mixing bowl, and press evenly into pan.
- 3. Mix top layer ingredients till smooth and pour over bottom layer, tilting pan to cover completely.****
- 4. Bake for 55 minutes or until golden brown. Let cool COMPLETELY. Cut into bars.
- 5. Goes great with an ice cold glass of milk.
- 6. NOTES: *** I've cooked this in glass pans, single layer aluminum pans and in Air Bake insulated pans. The Air Bake produces the best texture and color. **** No need to change/clean mixing bowl... use same tools as bottom layer. ***** The brownies rise pretty high then drop to about 1/2 the height of the pan. ****** Variations: Change the flavor of the cake mix and/or the extract/liqueur to suite your tastes. I've tried Strawberry Cake Mix...you really need a huge sweet tooth for this one. I couldn't handle this one; luckily I have a friend who could. I've also made it with Spice Cake - delicious!!!! Put the kids in the mood for pumpkin pie.
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