brownie

These chocolate brownies use both Dutch cocoa powder and dark chocolate, as well as brown butter, for a rich and complex flavor.

Glossy Fudge Brownies Recipe | BraveTart

unsalted butter (about 3 sticks; 340 grams)

dark chocolate, about 72% (about 1 cup; 170 grams)

white sugar (about 2 1/4 cups; 450 grams)

light brown sugar (about 1/4 cup, packed; 55 grams)

eggs,

vanilla extract (about 1 tablespoon; 15 grams)

instant espresso powder,

all-purpose flour,

cocoa

Getting Ready: Adjust oven rack to middle position and preheat to 350°F (180°C). Line a 9- by 13- by 2-inch anodized aluminum baking pan with foil to cover the bottom and long sides of the pan. (It's all right to leave the short sides exposed.) If you like, grease lightly with pan spray.

In a 3-quart stainless steel saucier, melt butter over medium-low heat. When it has completely melted, increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form inside the pan, until butter is golden yellow and perfectly silent (see note). Remove from heat and stir in dark chocolate; the mixture will seem quite thin.

Making the Batter: Combine white sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage, so use the visual cues as your primary guide.)

Meanwhile, sift together flour and cocoa powder. When the foamed eggs are fluffy and thick, reduce speed to low and pour in the warm chocolate-butter. Once it is incorporated, add cocoa-flour all at once and continue mixing until roughly combined. Finish with a flexible spatula, scraping and folding to ensure batter is well mixed from the bottom up.

Pour into prepared pan and bake until brownies are glossy and just barely firm, about 30 minutes or to an internal temperature of 205°F (96°C). (Take care that the probe is inserted at a sharp angle to avoid touching the bottom of the pan.) The timing of this recipe is based on anodized aluminum and will vary significantly with glass, ceramic, or nonstick pans, materials that will also affect the brownies' consistency. 

Cool brownies to room temperature to allow their crumb to set before slicing. Slide a butter knife between the brownies and the short ends of the pan; gently tug on the foil, then lift to remove the brownies from the pan. Cut into 24 two-and-a-half-inch squares and store in an airtight container with a sheet of wax paper between layers, about 1 week at room temperature.

This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Outrageous Brownies

unsalted butter

semisweet chocolate chips

chocolate

eggs

instant coffee granules

vanilla extract

sugar

all-purpose flour

baking powder

salt

walnuts

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

These are the best brownies I have every had and guess what I made them. The recipe has a few steps but very easy.  They came out perfect as I baked them 325F TruConvec Bake (which like convec bake and baked for 25 mins. Since I didn't have instant coffee I used 1.5 tablespoons for fine ground yummy Peets Coffee and they were fine did not affect the flavor.  I used Organic Vanilla from Colima, Mexico and sea salt from Manzanillo, Mexico- just outstanding products to enrich the brownies.The were perfectly moist made the for 2 same day baby showers and everybody loved them and asked for the recipe. Thanks Ina for your fabulous recipes.

These are the best brownies ever! Has anyone tried them in a mini muffin pan? Is this possible? Can anyone tell me temp/time if I try this? Tia!

OMGosh took this to a fourth of July parade picnic. The pan had four brownies left (I cut them smaller than directed. I barely got out with two of them to take home to have my son try them. He never got to try them cause I ended up eating them. Guess I'll have to make them again.

WOW, these brownies are AMAZING!!! Seriously, one of the best things I've ever eaten. I took them out of the oven a few minutes early and they were absolutely fabulous!

This is my first disappointment with a recipe from Ina. Just too fudgey and sweet for my taste. And I don't think the coffee enhanced the flavor. I have made better.

I tried these brownies a couple of years ago and my family loves them.  They are now my go to brownie and I have adapted them to make all kinds such as raspberry chocolate, turtle pecan etc.  They are the greatest.  Way to go INA!

These were so diggity dang on supah-bad that I SLAPPED my own Mamma and thought about makin' a trip out to the Hampton's to share the same love w/Lady Ina! LOL 
These brownies are RIDICULOUSLY deeeeeliiiiish! The only health concern is that one may become violent and want to slap somebody these brownies are so OUTRAGEOUS! 

Much Love, 
Shel'Andrea

Ina has done it again. Decadent chocolate brownies. We loved them. They were a little too dark chocolatey for my 8 year old granddaughter but my 12 year old grandson who loves dark chocolate loved them. 

Direct quotes after I made these brownies: "I don't care if you ever make anything else besides these brownies!". "OMG. These brownies are life changing!". "Thank you for introducing me to these brownies!" I'm fairly certain they were a hit! Only brownie recipe you'll ever need!

Thanks for a great recipe! For sure, outrageous!

https://www.foodnetwork.com/videos/outrageous-brownies-0156084

Ina explains why you need to whack these brownies halfway through baking.

It is one of the most classic desserts to make with cannabis, but that’s not why they are outdated. Today we give you a simple, easy-to-make pot brownie recipe and answer some of the most frequently asked questions about it.

How to make marijuana brownie in just 5 minutes

butter

flour

Reading Time 7 minutes&nbsp;

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It is one of the most classic desserts to make with cannabis, but that&#8217;s not why they are outdated. Today we give you a simple, easy-to-make pot brownie recipe and answer some of the most frequently asked questions about it.
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I&#8217;ll confess one thing: Just seeing a chocolate brownie my mouth begins watering&#8230;and I can&#8217;t help it!?
Chocolate brownie is one of those desserts that goes well at any time of the day and, of course, if it’s well done, it is equally liked by children and adults,  by the sweet tooths of sugar and by those who move more for the delicious flavor of cocoa; and of course, the brownie (with marijuana star ingredient) is one of the favorite desserts for marijuana lovers, because its simplicity in the combination of sweet chocolate with our universal medicine.
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Thus, it is not surprising that this sweet of American origin is one of the classics among the recipes made with marijuana, and for this reason, today we want to give you one of the hundreds of versions that exist about it.
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By the way, did you know that brownie came up by chance in 1987 because the cook forgot to pour yeast while preparing it? Blessed forgetfulness!
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We recommend decarboxylate the cannabis before cooking, because although during the process of elaboration of the recipe, the marijuana can be decarboxylated, if we do it before we make sure that the decarboxylation is done correctly. If you want to know how to do it click on this link Weed decarboxylation
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⭐ Marijuana Cooking Tips
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All right. I had told you that I was going to give you the recipe for Marijuana Brownie, promised, I&#8217;ll do it soon, but before that, and if you think it&#8217;s okay, I think it&#8217;s not superfluous to remember some concepts or aspects to keep in mind, not only for this recipe, but whenever you&#8217;re going to cook with marijuana.
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Maybe you already know, or maybe it&#8217;s the first time you&#8217;ve ever got your “hands on”. Whatever your case may be, I&#8217;m sure it never hurts to read the following tips for cooking with marijuana again:
 
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&#8211;Be meticulous with the amounts of plant: There is not a recommended average dose per person, and the truth is that none of us react in the same way when using cannabis, and you know that the effect between smoking or eating it is very different, mainly because the former is much faster and less durable than the latter.
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So, if it&#8217;s the first time you&#8217;re going to cook and consume it, or someone who&#8217;s going to share this brownie with you for the first time, it&#8217;s best to go little by little, both in its preparation and at the time of eating it, and wait to see what effect it produces. It usually takes about an hour to take effect, so if you&#8217;ve thought about smoking a joint during that time&#8230; big mistake!
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I Recommend to start with a half gram of marijuana (20% THC) for every 20 g of Brownie if it is in bud form and 2 grams if you use the remains of the manicured buds, but do not use more.
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That makes a dose of about 5 mg of THC for every 20 g of Brownie.
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Another thing you have to take into account, if you&#8217;re going to accompany this recipe with another one that also contains marijuana, let pass one or two hours between them. 
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-How to use marijuana: If what you want is that, in addition to eating a delicious brownie, enjoy the effect of cannabis, you have to take into account that for THC has an effect, whenever you mix it with food you will have to mix it and heat it with some fat; the most typical is usually butter, in fact, will be the fat that we use to make this recipe.
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Previously, the buds and leaves of marijuana will have to be pulverized in a grinder, and collect the resin stuck with a little extra virgin olive oil, and then mix everything with butter and chocolate.
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-Control the temperature: The ideal temperature for cooking cannabis in the oven is always the lowest possible. It’s better to cook more slowly, in this way,  the cannabis should not lose much of its cannabinoids and terpenes. Cook the Brownie in the oven at 120ºC for a minimum of one hour, until the dough is compact.
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What about the Microwave? Never use microwave ovens, thus, we avoid uncontrolled vaporization of terpenes increasing the quality of our final product.
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&#8211;No alcohol: okay, I know it doesn&#8217;t sound very good, but if smoked marijuana and alcohol aren&#8217;t good companions, they are less so when you eat. So, if you can avoid a bad trip, it would be better doing it.
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And if you or one of your guests are in the mood, have a glass of wine and satisfy your desire.
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-Be patient:  As I&#8217;ve told you before, the effect takes a lot longer to reach, but when it does, it stays for a long time, so be patient, and wait for the high.
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⛳ Recipe of marijuana brownie, step by step
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And now, we&#8217;ll pass to the recipe of an easy chocolate brownie, step by step and in only 5 minutes. That is to say, the time it will take you to prepare it, later, of course, you will have to wait until it is cooked in the oven, but in the meantime&#8230; it occurs to me that you can go doing a thousand and one things, like preparing the lounge or the table where you and your friends are going to eat it. 
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You won&#8217;t even notice!
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What ingredients do you need to make marijuana brownie?
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Write these down for a brownie for 8 people:
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100 grams of butter
4 eggs
1 cup sugar
Half a cup flour
200 grams of chocolate to melt, if possible, special for desserts
4 grams of marijuana (0.5 g per person)

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Now that you&#8217;ve got everything, the next steps are as follows:
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1-First we put the oven to heat to 120ºC (it won&#8217;t cost us anything to make the dough, so the ideal thing is to be ready to put our mixture as soon as we finish preparing it).
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2-Next, heat a frying pan, to which we will add the butter and chocolate that we are going to mix little by little.
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3-While this is being done, in a bowl, add the eggs, sugar, flour and stir. You can do it with a fork or, the easiest thing (even if it&#8217;s not, gastronomically speaking, the most professional thing) is to take the mixer and in half a second it&#8217;s all mixed without unpleasant lumps.
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4-Finally, add the chocolate and marijuana that will have to be very well crushed and put it in the oven.. How long? It depends on how patient you are. At 120 degrees, in 60 minutes you have it. To check it out, just open the oven after that time, prick the brownie with the tip of a knife and if comes out clean, it&#8217;s ready.
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What about the marijuana brownie smell while it&#8217;s being cooked in the oven? The truth is, yes, it smells pretty good. Maybe not as much as when you smoke it, but yes.
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When you take it out, unless you&#8217;re in a hurry or want to eat it, the ideal thing is to wait for it to cool down a bit so that it doesn&#8217;t bad like a pump in your stomach, but if you feel like eating it inmediatly, you can also accompany it with an ice-cream ball, which will make the contrast your stomach needs.
 
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And&#8230; you just have to enjoy the trip! Ah! I forgot to tell you! If you want to make a nice presentation, add some almonds cut into small pieces or a little icing sugar. Everything to your taste! There are also people who add even more chocolate, whether in shavings or melted, even some fresh fruit (strawberry, for example, is great), as well as some cream.
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✨ Effects of marijuana brownie
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In this case, just like when you smoke a joint, it all depends on your physical and psychological state, your body weight, if you drink liquids, and also, of course, the amount of cannabis edibles you have ingested.
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We recommend not to take marijuana edibles in case of  taking any pharmacological treatment as rifampicin, carbamazepine, phenobarbital, phenytoin and St. John&#8217;s wort.
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We also do not recommend the use of alcohol in combination with cannabis preparations.
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That&#8217;s why it&#8217;s recommended not to take more than one serving or, at least, not to take it until one or two hours have passed by and you&#8217;ve seen the effect it has on you. In fact, if it&#8217;s the first time you do it, try only one piece and once that time has elapsed, you decide whether or not you want to finish the portion. But remember that the effect always takes longer to reach than if you smoke it, but also lasts much longer.
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Once this is explained, the effect also has a lot to do with the strain and quality of cannabis you have used.
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For example, if you prepare brownie with an indica or hybrid cultivar with a high CBD content and caryophyllene diterpenes, the effects will be narcotic or relaxing.
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On the other hand, if you use sativa marijuana with low CBD content and high monoterpenic composition, it is normal for you to become active or be more cheerful and happy.
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You may also be interested in:
 &#8211; How to make marijuana milk
 &#8211; How to make marijuana truffles
 &#8211; How to make white marijuana chocolate
 &#8211; Discover many more recipes with marijuana

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👌 Conclusion
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So, what do you say? Would you like to try it? ??‍? The truth is that marijuana brownie is one of those recipes you always get it fine. That&#8217;s right, be careful not to put it within reach of children! Don&#8217;t be scared out of your mind.
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Otherwise, you&#8217;ve already seen that it&#8217;s very easy to make, as the ingredients are basic, so much so that you don&#8217;t even have to go out to the supermarket for shopping, because you have everything at home, which always frees you from more than a trouble, and you don&#8217;t need to be a chef specialist. The effects are the same as if you smoked cannabis, only that they take longer to arrive and last longer.
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If you liked this article, I&#8217;d love for you to leave a comment or add things that have happened to you by making this recipe. And please, share with us if you have other tricks to improve it.
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Ah! And if you share it in networks&#8230; I&#8217;ll be even more grateful! Have a nice day and enjoy your cannabis brownie! ??
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Par Noelia Jiménez, Équipe de PevGrow

1-First we put the oven to heat to 120ºC

2-Next, heat a frying pan, to which we will add the butter and chocolate

3-While this is being done, in a bowl, add the eggs, sugar, flour and stir.

4-Finally, add the chocolate and marijuana

Molten Chocolate Chunk Brownies recipe | Epicurious.com

(150 grams) plain (all-purpose) flour

(75 grams) cocoa

(130 grams) brown sugar

(290 grams) caster (superfine) sugar

unsalted butter,

dark chocolate, chopped

Sheet-Pan Brownie Thins recipe | Epicurious.com

unsalted

cocoa powder

chocolate chips

Peanut Butter Brookies recipe | Epicurious.com

(5¾ oz / ½ cup + 2 tablespoons) smooth peanut butter

(8 oz / 1 cup) light brown sugar

egg, egg

(3½ oz / ¾ cup) all-purpose flour

bicarbonate of soda (baking soda)

fine sea salt

(3 oz) salted peanuts, roughly chopped

(3 oz / 1 cup) cocoa powder

(3½ oz / ½ cup) caster (superfine) sugar

(3½ oz / ⅓ cup + 2 tablespoons) light brown sugar

(2½ oz / ½ cup + 1 tablespoon) all-purpose flour

Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.

Cocoa Brownies

butter,

Flour,

sugar, sifted

brown sugar, sifted

cocoa, sifted

flour, sifted

Best Homemade Chocolate Brownies with Cocoa Powder

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

DO NOT MAKE THESE BROWNIES! You will become addicted. Seriously. They are so chocolately and rich. So spare yourself don't even make them once. You'll thank me later.

Thought brownies couldn’t get much better than these?   The Reloaded episode suggests a change to the baking procedure.  

Instead of going in for non-stop 45 minute bake, a change - bake at 300F for 15 minutes and take the pan out of the oven and let it sit for 15 minutes.  

After the 15 minute rest, back into the oven for the remaining 30 minutes or reaching 195F.  

There is a scientific reason, stumbled upon when the dog got out while Alton was making brownies. Dog chased a cat, police involved, etc.  you know... Alton kind of stuff.  Pulled the pan out to chase the dog. Afterward put the pan back in - no sense in giving up on a pan of chocolate brownies - and found the final texture was better.  Who knew!?

This is the best brownie recipe ever! Have made it many times. Brought a batch to a pot luck at work and we’re gone after an hour and got many complements. I add chocolate chips but aside from that followed recipe to a T. 8 oz of butter is 2 sticks and it’s 1 AND 1/4 cups cocoa. 

I've used this recipe before and it's perfect. I bake it for our office Cake Club. Members give either rave reviews or "too thick and chocolatey for me" which... Why eat brownies if you don't want thick and chocolatey??<div><br /></div><div>I did realize I was almost out of cocoa powder today. So I'm using half the amount and topping it up with more flour to get the wet:dry correct. It's almost done baking now, we'll see how it turns out.</div><div><br /></div><div><span>Tip: My special extra to all brownies recipes is to put a large chocolate bar in the middle layer before baking. I promise, you won't regret it. You could even improve a boxed brownies mix that way, if you want. </span></div><div><span><br /></span></div><div><span>Today I'm using Guittard Cocoa Rouge powder (my go-to) and a 3.5oz bar of Ghirardelli 60% Intense Dark.</span><br /></div>

<span>The BOMB!!!!!</span><div>Rich, chocolatey, chewy yumminess! </div><div>My variation...added a TBSP instant coffee to my butter while it was melting and a handful of toffee chips. BAAAAAABY❣️❣️❣️❣️❣️ Thanks Alton!</div>

1 1/4 cups cocoa MEANS just that!!  1 cup AND 1/4 cup!   and in response to the person who posted "2 cups sugar is alot of sugar..."   pick a different recipe!  cut the sugar!  OMG!

They are dry and taste bitter. This is the worst brownie recipe I have ever baked. I made two batches thinking it would be good. Until, the kids tasted it and spit it out. What a waste of eggs, cocoa, and butter! I had to throw all the brownies away. 

Chocolate Crack, is the name my husband calls these brownies, because they are so addictive. I  do add a teaspoon of instant coffee to this, to enhance the chocolate flavor. When my family and friends first bit  into this a look of chocolate bliss comes across their face. Thank you, for this recipe. I love your work. 

<span>Alton Brown, you are my hero. When i tried the batter from the spoon, i couldn't contain a huge, childish grin, and my eyes sparkled with delight. It was perfect. So you can imagine my disappointment when I opened the oven after 45 minutes and discovered a pan of jiggly junk. I then baked it for another 10 minutes and BURNT the top layer. And guess what, the middle was still JIGGLY! Please improve this catastrophe. </span><div>PS- I was also disappointed that you made the brownies in a different manner than the recipe. </div>

<span>How can a brownie recipe have "too much cocoa?"  You're all stark raving mad.  These are the best brownies in the world because they're dense and fudgy and not too sweet.  The only warning I'd make is that sometimes they take longer to cook than the recipe says.</span><br /><span>Sometimes me and my sister will make them without the flour and cook them even longer.  It's the closest I can get to intravenously injecting chocolate.</span><br />

https://www.foodnetwork.com/videos/cocoa-brownies-0138136

Everyone loves a big, gooey brownie, and Alton's showing how they're made.

Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.

Mile-High Peanut Butter Brownie Pie

peanut butter sandwich cookies,

semisweet chocolate, chopped

peanut butter chips,

block cream cheese,

peanut butter

marshmallow creme

heavy cream

cream cheese,

For the brownie: Preheat the oven to 350 degrees F.

Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess. 

Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate. 

Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour. 

For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours. 

For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

The flavor was good, but very sweet.  Made it when friends were coming over that like chocolate &amp; peanut butter, but they couldn’t get through a small piece and said it was just so rich.  Especially the chocolate layer; very dense and too thick. I would make that different next time. The rest was okay. 

I LOVE AND ENJOY ALL OF UR RECIPES THANK U

https://www.foodnetwork.com/videos/mile-high-peanut-butter-pie-5628755

This towering treat is the best of both worlds.

Mile-High Peanut Butter Pie

How to make crockpot brownie cookies that are gooey chocolate bites of brownies and chocolate chip cookies in one! Easy slow cooker brookies you'll love.

Crockpot Brownie Cookies

box brownie mix

c mini chocolate chips

c chopped walnuts (optional)

cookie dough (slices

Mix together your brownie mix, butter, eggs, chocolate chips and nuts if desired.

Spray the inside of your crockpot with non stick spray.

Put 8 slices or heaping tbsp of ready made cookie dough &nbsp;on bottom.

Pour brownie mixture on top and smooth out evenly inside your slow cooker.

Put lid on and cook for 2 hours on high.

Scoop from the middle out to the edge for each serving to get both textures in your serving. Top with ice cream if desired, serve warm for best results.

If you love chocolate and bananas then these moist brownies are for you! In addition to adding flavour, the naturally sweet mashed bananas also replace some of the sugar in this fun twist on a classic.

Chocolate-Banana Brownies

(1/2 of 225-g pkg.) Baker's Unsweetened Chocolate, chopped

bananas (about 2 small)

vanilla

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in bananas, eggs and vanilla. Stir in flour.

Pour into 13x9-inch pan sprayed with cooking spray. 

Bake 23 to 25 min. or until toothpick inserted in centre comes out with fudgy crumbs (Do not overbake.) Cool completely.

Chocolate Banana Brownies are a delicious fudge brownie recipe made with semi sweet chocolate , cocoa powder, banana, and banana rum!

Chocolate Banana Brownies

Cups (156 grams) All Purpose Flour

Cup (25 grams) Cocoa Powder

Sea Salt

Cups (300 grams) Granulated Sugar

Cups (164 grams) Light Brown Sugar

Cups (226 grams) Unsalted Butter (melted)

Cups (225 grams) Semi Sweet Chocolate Chips

Tbsp Vanilla Extract

Cup Over Ripened Banana (mashed)

Large Eggs

Cup Blue Chair Bay Banana Rum Cream

Preheat Oven to 350 F (176 C) and line a 9 x 9 inch square baking pan with overhanging parchment paper.

In a medium bowl sift together both flour and cocoa powder. Add salt and stir gently with a hand whisk. Set aside.

Place chocolate chips in a large bowl, pour hot melted butter onto chocolate chips and let sit for a couple of minutes Then stir with a rubber spatula gently until chocolate and butter become smooth and silky.

Add sugars to the the melted chocolate mixture and stir with rubber spatula until mixed.

Next stir in vanilla and banana. Then add in each egg one at a time stirring and folding enough to incorporate.

Then add half of the flour mixture, folding in until there aren&#039;t any flour streaks. Add the banana rum cream and remaining flour. Fold until just mixed. Do not stir aggressively.

Scoop brownie batter into prepared pan. Evenly spread and level batter across the pan.

Place brownie pan on upper rack of oven and bake for 40 minutes. The brownies will be soft in the middle and firm as they cool. DO NOT over bake!

Place pan on cooling rack to cool for 20- 30 minutes before slicing. Or let completely cool and lift from tray by pulling up on side pieces of parchment paper.

Slice brownie into even thirds down both sides to make 9 large brownies.

Store cooled brownies in an air tight container at room temperature for 4 days.

The Best Sugar Free Chocolate Brownies according to the readers. Options for keto, low carb, and gluten freest tasty brownie recipe.

The Best Sugar Free Chocolate Brownies

All Purpose Flour (- see post for alternatives)

tsp Baking Powder

Unsweetened cocoa powder

½ cups Splenda (- see post for alternatives)

17 tbsp Butter (- melted, one cup plus one tablespoon before melting)

Eggs

tsp Vanilla Extract

Sugar Free Chocolate Chips

Preheat your oven to 325 and prep a square pan (9X9) for nonstick. I use    Parchment Paper  that overhangs the sides of the pan

In a  medium mixing bowl use a fork or whisk to mix together your flour and baking powder. Add the unsweetened cocoa powder and mix gently

Next, in a  large mixing bowl, mix together the sugar alternative with the melted butter until well blended.

For the next step we will add the dry ingredients from the first bowl to the large mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions. Then add the eggs one at a time, stirring gently between additions, and then the vanilla.

Use a  rubber spatula  to fold in your chocolate chips Evenly spread the batter into your pan. Bake for 20- 25 minutes. Using the toothpick method of checking for readiness will possibly result in a false positive because of the chocolate chips. Allow your brownies to to cool prior to cutting into squares. Tip: use the overhanging parchment paper to remove the brownies from the pan in order to cut them

Layers of homemade brownies and a no bake peppermint cheesecake makes this Peppermint Brownie Trifle an impressive dessert to serve at holiday parties.

Peppermint Brownie Trifle

packages cream cheese, softened

peppermint extract

Andes Peppermint Crunch Chips, divided

shortening

Cool Whip,

Andes Peppermint Crunch candy bars,

Preheat oven to 350 degrees. Spray a 9x13...

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.

Melt the butter in a small saucepan. Whisk...

Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.

Beat the eggs until light colored. Add the...

Beat the eggs until light colored. Add the sugar and extracts and beat again.

Stir in 1/4 cup of butter/cocoa mixture quickly....

Stir in 1/4 cup of butter/cocoa mixture quickly. Add the rest of the butter mixture and beat again.

Sift together the flour, salt, and baking powder....

Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl.

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