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
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- 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.
BROWNIE CRACKLE
My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From cleanslatefarm.com. And Dave Lenweaver The trick with this recipe is four-fold but don't worry, they're easy. First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store. Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper. Third. Bake the brittle until it's almost overdone. Unlike a regular brownies, you want it to dry out...kind of. Watch it like a hawk. Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large sauce pan over medium heat. When almost all melted add the chopped (or whole) chocolate and melt completely.
- Add the sugar, vanilla and egg, and mix thoroughly until the crystals are incorporated. Now add the flour and nuts and mix well.
- Place a silpat baking liner on a one-half sheet pan and pour batter over the silpat(or parchment paper). Spread the batter very thin and evenly. Don't worry about it being pretty, even is what you want.
- Bake at 375*F for about 20 minutes watching so it doesn't burn. You want it completely baked and almost completely dry to the touch.
Nutrition Facts : Calories 81.3, Fat 6.3, SaturatedFat 3, Cholesterol 17.9, Sodium 3.9, Carbohydrate 6.2, Fiber 0.4, Sugar 4.2, Protein 1
BROWNIE CRACKLES
Make and share this Brownie Crackles recipe from Food.com.
Provided by AmyZoe
Categories Dessert
Time 23m
Yield 54 cookies, 54 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine brownie mix, flour, egg, water, an oil and mix well.
- Stir in chocolate chips.
- Place confectioners' sugar in a shallow dish and drop dough by tablespoonfuls into sugar and roll to coat.
- Place 2 inches apart on greased baking sheets.
- Bake at 350 for 8 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 69.5, Fat 3, SaturatedFat 0.9, Cholesterol 3.4, Sodium 25.5, Carbohydrate 10.1, Fiber 0.2, Sugar 5.7, Protein 0.9
CHOCOLATE FUDGE CRINKLE BISCUITS
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
- Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE CRACKLE BROWNIE COOKIES
This is an adaptaion to the classic Chocolate crackle cake mix cookie. It adds in a brownie mix and chocolate chips -makes a much fudgier cookie. A simple, quick to make cookie that should be in every chocolate lovers collection-MMMM!
Provided by Mommy of Sunny Broo
Categories Dessert
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 6
Steps:
- Combine cake mix, brownie mix, veg. oil and eggs in large bowl until dough forms.
- Fold in chocolate chips.
- Chill dough for about 30 minute.
- Roll dough into 1 or 1.5 inch balls and roll in powdered sugar.
- Bake for 8-10 minutes on ungreased cookie sheet (I like to use parchment or silicone baking sheet) at 350 degrees.
Nutrition Facts : Calories 279.1, Fat 16.4, SaturatedFat 3.9, Cholesterol 28.2, Sodium 211.4, Carbohydrate 33.8, Fiber 1, Sugar 11.7, Protein 3
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