brownie recipe

Best Homemade Brownies

granulated sugar*

all-purpose flour

cocoa powder (sifted if lumpy)

sugar

chocolate chips

sea salt

eggs

canola oil or extra-virgin olive oil**

water

vanilla

Double Chocolate, Raspberry and Macadamia Nut Brownies

vegetable oil

unsalted butter, melted

cocoa powder

salt

raspberries

macadamia nuts, roughly chopped

white chocolate, chopped

raspberry powder

Preheat oven to 350 F/180 c. Grease a 9x13 inch baking dish with 2-inch sides.

Mix together oil, butter, sugar and eggs.

Stir in flour, cocoa and salt and mix to combine.

Gently fold in chocolate chips, frozen raspberries and macadamia nuts.

Pour into the prepared tin and smooth top.

Bake for 20 - 25 minutes until top is set and crusty looking. If you insert a skewer in the middle, it will not come out clean, but the batter won't be liquid. (Do not overbake!)

Cool for 5 minutes before slicing into squares or let cool completely then top with the optional drizzle.

Put the white chocolate in a microwave-safe bowl and cook in 20-second bursts, stirring between each burst, until melted.  

Whisk in the freeze-dried raspberry powder. Let the chocolate cool until no longer runny.

Drizzle or pipe the chocolate over the cooled brownies and then slice into squares.

The most decadent brownie I have had. It's topped with a thick marshmallowy layer and then drizzled with more chocolate.

Brownies

sugar (200 grams)

brown sugar (200 grams, lightly packed)

eggs (room temperature)

cocoa powder (75 grams)

flour (120 grams)

salt (6 grams)

chocolate chips (260 grams)

butter (225 grams, unsalted)

tbsp coffee (15 milliliters)

tbsp vanilla extract (15 milliliters)

Preheat the oven to 350 degrees F and prep a 8x8-inch baking pan with parchment paper.

In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.

Add the white and brown sugars to the mixture and whisk together well.

Sift cocoa powder, flour, and salt into the bowl and mix until just combined

Toss in chocolate chips (or chunks) and fold into the batter.

Add batter to pan and smooth to the edges. You can add more chocolate chips to the top before baking if desired.

Bake for about 30 minutes or until the center is just set. You&#x27;ll notice the center does not wiggle when the pan is moved.

This fudgy and delicious chocolate brownie recipe comes together with one bowl in just a few minutes! You’ll love the flavor and texture so be forewarned, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them.

Full Recipe: https://preppykitchen.com/brownie-recipe/

Homemade brownies are so easy and quick, there's no reason to make them from a box!

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Fudgy Chocolate Brownies Recipe

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

The Best Fudgy Brownies Recipe By Tasty

oz good-quality chocolate, semi-sweet

butter, melted

vanilla extract

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

The Best Fudgy Brownies Recipe by Tasty

Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.

Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.

In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.

Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.

Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.

Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.

Slice, then serve with a nice cold glass of milk!

https://vid.tasty.co/output/33198/mp4_640x640/1496335960

An easy chocolate brownie recipe using real chocolate and rich cocoa powder. Moist and fudgy with just the right gooey centre and a beautiful flakey crust. 

Easy Chocolate Brownies

250 g (8 oz) dark chocolate (bittersweet chocolate, 68%

300 g (1 1/3 cup) caster sugar (superfine sugar)

250 g (2 sticks plus 2 tablespoons) butter, softened

60 g (1/3 cup plus 2 tablespoons) plain flour (all-purpose flour)

baking powder

Preheat the oven to 180°C (350°F) (without fan).

Line a 23 cm (9 inch) square baking tin with baking paper.

Melt 200 g (7 oz) of the chocolate in a bain-marie and set aside to cool slightly.

Chop the remaining chocolate into small chunks.

Beat the sugar and butter together until it is pale and fluffy. I like to do this with an electric stand mixer.

Sift the flour, cocoa powder, baking powder and salt into a medium bowl.

Add the eggs one at a time, together with a tablespoon of the dry ingredients.

Fold in the remaining dry ingredients and the chopped chocolate pieces.

Pour the mixture into the baking tin and smooth out the batter with an off-set spatula.

Bake for about 30 to 35 minutes. A skewer inserted in the middle of the cake should come out sticky but not with raw cake mixture attached to it. The cake will also continue to cook as it cools.

Leave the cake to cool on a wire rack before slicing.

Great recipe. Absolutely love this method.  Looks so good. I want to try it.

I made these brownies to take to work and they disappeared in seconds! Next time I will make two batches. I used Lindt 70% dark chocolate which was not cheap but the brownies were rich and moist, just perfect. Thanks for the recipe.

Make your brownies healthier with this recipe. 




Healthy Brownies With Dark Chocolate & Avocado

vanilla chocolate

dark chocolate

tbsp coconut oil

(plus more to grease the pan) 1/2 cup walnuts

The Dr. Oz Show

The best homemade brownie recipe! These brownies are so fudgy and delicious! Our family's favorite brownie recipe, especially when served with vanilla ice cream and hot fudge sauce.

Fudge Brownies

unsalted butter

cocoa

eggs, (at room temperature)

all purpose flour

Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.

In a medium-sized saucepan set over low heat, melt the butter and remove from the heat. Add the sugar and stir to combine. Return the mixture to the heat, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, baking powder, salt, and vanilla extract.

Whisk in the eggs, stirring until smooth.

Add the flour and chocolate chips. Stir until smooth.

Spoon the batter into prepared pan. Bake the brownies for about 30-35 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

You only need ONE bowl to make these fudgy, chewy, gooey, chocolaty brownies with shiny crackly tops! This easy homemade brownie recipe will be your GO TO! You will never buy a boxed brownie mix again! ﻿

One Bowl Brownies

butter, (melted and cooled)

white sugar

dark brown sugar

Dutch-processed cocoa powder

espresso powder, (optional)

chocolate, (divided)

Preheat oven to 350°F.  Spray a 9x13&quot; baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.

In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.

Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don&#x27;t over mix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate on top of the brownies. 

Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don&#x27;t over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. Store in an airtight container at room temperature for up to 4 days.

If you thought chocolate brownies couldn't get any better, wait until you add Ferrero Rocher to the mix.

Ferrero Rocher brownies recipe

dark (70%) chocolate, chopped

(about 12) Ferrero Rocher chocolates, roughly chopped

grapeseed oil

tbs Frangelico

brown sugar

vanilla bean paste

plain flour

tsp baking powder

(110 grams) dulce de leche, warmed

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6190463239001&=domain=del

5348771529001-6190463239001

Rich, dense and fudgy brownies with a creamy dulce de leche caramel top and crispy coconut, toasted almonds, and chocolate chunks.

Nutty Coconut Caramel Brownies

chocolate

dulce de leche (Nestle (14-ounce cans))

coconut

almonds

Preheat the oven to 375 degrees F. Set the oven racks in the center and upper positions. Spray a 9x13-inch baking dish with non-stick cooking spray.

Place the butter in a medium microwave-safe bowl. Melt the butter in the microwave, then add the sugar and mix well.

Add the cocoa powder, flour, salt and vanilla. Whisk until smooth. Then whisk in one egg at a time, until well combined.

Measure out 1/2 cup chocolate chunks and reserve for later. Mix in the rest of the chocolate chunks and pour the mixture into the prepared baking dish.

Bake on the center rack for approximately 20-25 minutes—until the center is set. Take the brownies out of the oven and reset the temperature to 400 degrees F.

GENTLY spread the dulce de leche evenly over the top, being careful not to disturb the brownie crust. Sprinkle the coconut, almonds and remaining chocolate chunks over the top and press a little.

Place on the top rack of the oven to toast the coconut and almonds for 2-5 minutes—Watch it so the coconut doesn’t burn.

Cool completely, so the caramel sets. Cut and serve.

Perfectly moist and chocolatey brownies filled with chocolate chips and topped with chocolate frosting.  Simple and delicious and you won’t even be able to tell that 2 cups of zucchini is hidden inside! 

Double Chocolate Zucchini Brownies

canola oil

all-purpose flour (unbleached)

baking soda

zucchini (shredded)

butter (melted)

milk

Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and lightly spray with cooking spray. This allows for easier removal.

In a medium sized bowl add oil, sugar, and vanilla extract in a bowl until combined and crumbly.

In another bowl combine flour, cocoa, baking soda and salt. Add the sugar mixture to the flour mixture.

Stir the zucchini shreds into the batter until thoroughly incorporated. At this point it may seem very dry and thick. Keep mixing and the zucchini will moisten the batter. Add in the chocolate chips.

Spread the batter into the bottom of your 9x13 inch pan. Bake for 25 minutes or until the brownies are fairly firm and begin to pull from the sides of the pan. Allow brownies to cool.

Add cocoa powder, powdered sugar and butter to a small bowl and whisk. Add in milk and vanilla and continue to whisk until smooth. Spread over brownies.

To make the frosting:

The ultimate Fudgy Brownie Recipe - super chocolatey without being overly sweet! These homemade brownies are decadent and stay moist for days.

Fudgy Brownie Recipe

lb unsalted butter ((softened

eggs (large)

instant coffee granules ((6.2 grams))

olive oil (or vegetable oil)

Tbsp vanilla extract

tsp salt

Preheat oven to 350˚F. Butter a 9x9 pan and line with parchment paper.

In a medium saucepan over low heat, Melt together 2 cups chocolate chips and butter while whisking then set aside to cool 15 minutes.

In a second large bowl, whisk together 4 eggs, 1 1/4 cups granulated sugar and coffee granules, 3 Tbsp oil and 1 Tbsp vanilla extract.

Stir cooled chocolate mixture into the egg mixture.

In a medium bowl, whisk together 2/3 cup flour, 1/2 cup cocoa, 1 1/2 tsp baking powder and 1/2 tsp salt then use a spatula to fold mixture into the batter and fold just until combined. Do not over mix.

Transfer batter to prepared pan and sprinkle all over with remaining 1/2 cup chocolate chips. Bake at 350 for 35-40 min depending on the desired doneness.* Cool until nearly at room temperature then cut into bars before serving.

https://www.youtube.com/watch?v=2Hw2pkJvdY0

The ultimate fudgy Brownie Recipe! These homemade brownies are decadent and stay moist for days. There's a secret ingredient that makes them super chocolatey without being overly sweet.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

BROWNIE RECIPE INGREDIENTS:
►1/2 lb unsalted butter, softened 
►16 oz semisweet chocolate chips, (2 1/2 cups by measuring cup), divided 
►4 large eggs 
►1 Tbsp instant coffee granules (6.2 grams)
►1 Tbsp vanilla extract
►1 1/4 cups granulated sugar 
►2/3 cup all-purpose flour 
►1 1/2 tsp baking powder
►1/2 tsp salt 
►3 Tbsp vegetable oil
►1/2 cup unsweetened cocoa powder 

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/fudgy-brownie-recipe/

⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Making the chocolate sauce
1:14 Mixing the rest of the ingredients
1:28 Brownie secret ingredients
2:25 Mixing dry ingredients together
3:00 Combining dry and wet ingredients
4:16 How to bake brownies
4:45 Cooling brownies
4:56 Taste Test
5:44 How to clean-cut a brownie
7:55 Describing the brownie
8:39 Kids taste the brownie

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#natashaskitchen #brownies #dessert

The Best Fudgy BROWNIES RECIPE I Ever Made

An ultimate fudgy eggless chocolate brownies recipe with a step-by-step pictures. Serve it with vanilla ice cream for a cafe-style brownie platter.

Eggless Brownies Recipe

butter,

(1 Cup) dark unsweetened chocolate, chopped

Cup all-purpose flour (maida)

yogurt

Cup unsweetened cocoa powder

Cup castor sugar

vanilla essence

instant coffee powder

Cup chopped walnuts

Add butter and chocolate in a microwave safe bowl. Heat in the microwave for 20 - 30 seconds. Stir the melted butter and chocolate with a spatula to make sure the mixture is silky smooth and lump free.

Add yogurt, sugar, and vanilla essence in the liquid chocolate mixture. Whisk for 2 - 3 minutes to combine all the ingredients nicely. Once combined, set the bowl aside.

Sift the flour, baking powder, cocoa powder, and coffee powder together in a separate bowl. Mix using a spatula.

Add the sifted flour mix into the liquid chocolate in small batches. Gently cut and fold the batter using a spatula untill all moistened and combined well. Do not mix the batter for too long.

Add chopped walnuts and fold them into the batter.

Preheat the oven to 180 degree celcius. Grease an 8 inch square tin and line it with a parchment paper.

Pour the brownie batter into the prepared tin and bake for 20 - 25 minutes. Check the brownies for doness via inserting a toothpick after 20 minutes.

Remove from the oven and place on a wire rack to cool. Cut into squares and serve hot with vanilla ice cream.

https://www.youtube.com/watch?v=rFlv56Fz2fw

Eggless Brownies are for those of my friends who are into eggless baking. Serve them with a scoop of vanilla ice cream for a cafe-style brownie indulgence at home. 

Get Full Recipe: https://bit.ly/3gjeQxW

Eggless Chocolate Brownies | एग्ग्लेस चॉकलेट ब्राउनी

Here is the perfect, simple CBD strawberry brownie recipe using Simply ADD CBD™ Baking Oil to make these strawberry brownies infused with CBD.

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Best Homemade Brownies

Double Chocolate, Raspberry and Mac...

Brownies

The Best Fudgy Brownies Recipe By T...

Easy Chocolate Brownies

Healthy Brownies With Dark Chocolat...

Fudge Brownies

One Bowl Brownies

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