BIG BATCH FUDGY BROWNIES
Steps:
- Heat oven to 350°F.
- Melt butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, 5-8 minutes or until smooth. Remove from heat; stir in sugar. Add sour cream, eggs and 2 teaspoons vanilla; mix well. Stir in flour and salt just until moistened.
- Spread batter into greased 15x10x1-inch baking pan. Bake 20-25 minutes or until brownie begins to pull away from sides of pan. (Do not overbake.) Cool completely.
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Spread over cooled brownies. Cut into bars.
Nutrition Facts : Calories 140 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 70 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Sugar grams, Protein 1 grams
BIG BATCH COCOA BROWNIES
Most brownie recipes are sized to fit in a 8 inch square pan. This recipe is 1 1/2 times bigger and fits in a rectangular 9 x 13 pan. The More the merrier....Right!!! These are super easy to make and you don't have to melt chocolate. The cocoa performs very well in this recipe, and I don't think even the brownie purists will...
Provided by Garrison Wayne
Categories Chocolate
Time 45m
Number Of Ingredients 16
Steps:
- 1. Line a rectangular baking dish 9 x 13 with non stick foil. Have the non stick side facing up. Cut foil long enough to hang over at each end, so you can pull the layer of brownies out of the pan later. Preheat oven to 325.
- 2. In a large bowl mix the cocoa, sugar and salt. Add the melted butter and stir with a spoon to mix well.
- 3. Add the eggs one at a time along with the 1 extra yolk. Beat well after each addition. Stir in the vanilla.
- 4. Add the flour and nuts all at once and fold with a rubber spatula just until mixed. Do not over beat.
- 5. Turn batter out in to the prepared pan and spread evenly with the back of a metal spoon.
- 6. Bake in preheated oven for about 24 minutes. A pick will come out mostly clean. Do not over bake.
- 7. Cool completely on a rack.
- 8. Mix the frosting ingredients in a medium bowl and beat with a spoon until smooth. Frost the top of the brownies.
- 9. Keep brownies tightly covered before portioning to serve. Makes 24 2 inch square brownies or more if you make smaller squares. You can pull the entire sheet of brownies out to cut, by pulling up the extended ends of the foil.
EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)
Say hello to our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. Melting the butter into the sugar and cocoa powder ensures that shiny, crinkly top that we all love. These brownies are bittersweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are certainly for you. Use natural or Dutch-process cocoa powder (cacao powder works, too). For brownies that are less bittersweet and that have chewy edges, try this chewy brownie recipe instead.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 45m
Yield Makes 16 Brownies
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
- Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
- Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
- Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don't worry if it looks gritty; it will become smooth once you add the eggs and flour.
- Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
- Stir in the vanilla.
- Add the eggs, one at a time, stirring vigorously after each one.
- When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
- Stir in nuts if using.
- Spread the batter evenly in the prepared pan.
- Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
- Cool completely before removing from the pan - this step is essential and helps the brownies set. Cut into 16 squares.
Nutrition Facts : ServingSize 1 brownie, Calories 158 calories, Protein 2 g, Carbohydrate 21 g, Fiber 2 g, Sugar 16 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 42 mg
BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS
Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h5m
Yield Makes 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
- In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
- Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
- Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)
SMALL BATCH BROWNIES
My all-time favorite best brownie recipe made in a loaf pan has been oh-so-perfected over the years. As if cutting the brownies in half into two giant bakery-sized pieces isn't fun enough, I then stirred in pretty M&Ms, but other fun things to stir in or press into the surface include mini chocolate chips, your favorite chopped chocolate bar, chopped pieces of crystallized ginger (oh yes), chopped candy bars (especially the ones with caramel!) and even sprinkles!
Provided by Christina Lane
Categories dessert
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
- Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
- Spread the batter into the prepared pan and sprinkle the candy-coated chocolate candies on top. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes.
- Let cool completely in the pan, then lift out using the parchment paper. Slice in half or into four pieces and serve.
SMALL BATCH BROWNIES
An easy small batch recipe that makes just 4-6 fudgy brownies.
Provided by Jessica Holmes
Categories Brownies
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
- In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Set aside to cool slightly.
- In a separate bowl, add egg, sugar and vanilla. Whisk using a hand whisk for 30 seconds, just until creamy and combined.
- Sift together flour, cocoa powder and salt. Add to melted butter mixture, along with the egg mixture. Stir gently using a spatula until a thick, smooth brownie batter forms. Gently stir through chocolate chips.
- Pour brownie batter into prepared pan and smooth out into one even layer. Bake for approximately 25-30 minutes or brownie no longer wobbles in the middle.
- Leave brownie in pan to cool completely. To prevent brownies from over baking on the edges while they cool, place brownie pan in a larger pan or container that's filled with an inch or two of cold ice water - this step is optional but I recommend trying it!
- Cut brownies into four rectangles or six triangles to serve. You can store brownies at room temperature or in the fridge. They also freeze really well.
Nutrition Facts : ServingSize 1 brownie, Calories 274 calories, Sugar 27.4 g, Sodium 115.9 mg, Fat 14.8 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 34.7 g, Fiber 2 g, Protein 3.6 g, Cholesterol 54 mg
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- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9×13 inch rectangular baking pan with baking or parchment paper.
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