THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Yield 24 brownies
Number Of Ingredients 12
- Nonstick baking spray
- 3 sticks (1 1/2 cups) unsalted butter
- 6 ounces bittersweet chocolate (64-percent cacao), chopped
- 1/4 cup heavy cream
- 1 cup all-purpose flour (see Cook's Note)
- 1 1/4 cups Dutch-process cocoa
- 1 3/4 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 1 3/4 teaspoons kosher salt
- 1 tablespoon pure vanilla paste or extract
- 2 teaspoons instant espresso powder
- 6 large eggs, chilled
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
ABSOLUTELY BEST BROWNIES
This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.
Provided by COUNTRYDAYZ
Number Of Ingredients 8
- ½ cup butter, melted
- 1 cup white sugar
- 2 eggs
- ½ cup self-rising flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- 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.
Nutrition Facts :
THE BEST BROWNIES
Everybody says their brownies are the best, but these really are the best. They feature the "holy trinity" of brownie perfection-a crispy, flaky top, chewy edges, and a fudgy center. Serve with a glass of ice cold milk.
Provided by Chef John
Number Of Ingredients 7
- ⅔ cup all-purpose flour
- ¾ teaspoon kosher salt
- 3 ounces unsweetened chocolate, chopped
- ½ cup unsalted butter
- 1 ¼ cups white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
- Mix flour and salt together in a bowl; set aside.
- Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
- Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
- Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
- Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.
Nutrition Facts :
Top Asked Questions
What are the best brownie recipes?Top 10 Brownie Recipes 1 Chocolate Mint Brownies. One of the best things about this recipe is that theses mint chocolate brownies get moister if you leave them in the refrigerator for a day or ... 2 Chunky Blond Brownies. ... 3 White Chocolate Cranberry Blondies 4 Coffee 'n' Cream Brownies
What is the secret to a good Brownie?And that crinkly top we all know and love! The secret to a really great brownie is using both melted chocolate AND cocoa powder, plus butter instead of oil (because butter has way better flavour than oil).
What kind of chocolate do you use for Brownies?Use a high quality dark chocolate for the main mixture to ensure depth of flavour, then stir in chopped milk and white chocolate chunks. Our step-by-step instructions are easy to follow, making this the perfect recipe for first time brownie makers and kids. It's our most popular brownie on the website – try them and see if you agree.
How to make brownies from scratch?How to Make Brownies from Scratch. First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one. Next, combine the wet and dry ingredients.
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