brownies

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

Here's what you need: bananas, peanut butter, vanilla

Peanut Butter Banana Ice Cream Recipe by Tasty

bananas

peanut butter

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Tasty

Slice up your bananas into 1-inch (2 cm) slices.

Spread on parchment paper on a baking sheet and freeze slices for 2 hours.

Blend frozen slices in a powerful blender until it reaches a smooth consistency.

Transfer to a small bowl or container and freeze for one hour, or until ready to serve.

https://vid.tasty.co/output/14770/mp4_640x640/1479239773

These easy chocolate keto brownie bombs are dangerously delicious!

Keto Brownie Bombs

nut butter of choice, (or allergy friendly)

cocoa powder

4-5 tbsp sweetener of choice, (or as desired)

tsp salt

mini chocolate chips

tbsp coconut oil

Blend everything together in a food processor—scraping down the sides as needed—until it forms a smooth dough. Roll into balls. If you&#039;ve added melted chocolate or coconut oil, refrigerate just until they are firm enough to scoop into balls with a mini cookie scoop. I haven’t tried the recipe in a blender and am not sure it would work, but be sure to report back if you experiment!View Nutrition Facts  

Salted Caramel Pretzel Brownies

tsp sea salt

400 g caster sugar

g dulce de leche

table salt

flour

salted butter

tsp vanilla extract

butter

ml double cream

150 g salted pretzels

dark chocolate

salted pretzels

Made with sweet white chocolate and flecks of chewy shredded coconut, these White Chocolate Coconut Brownies are absolutely packed with flavour.

White Chocolate Coconut Brownies

(1 cup) chocolate

(3/4 cup) unsalted butter

(3/4 cup) caster sugar

(1/4 cup) brown sugar

vanilla extract

(1 cup) plain flour

(1/2 cup) shredded coconut

salt

Grease and line a square 8-inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large bowl, add the white chocolate and butter and pop in the microwave, stirring every 20 seconds, until completely melted.

Next, add the sugars and vanilla and stir until combined. Add the eggs, one at a time and mix again. Then add the flour, coconut and salt and mix until smooth. Pour brownie batter into prepared pan and smooth the top.

Bake the brownie for about 30-35 minutes or until cooked through. Insert a skewer into the middle to see if comes out clean, or remove once the edges of the brownies are golden brown. Leave to cool completely before serving.

I couldn't resist the eager to try out this.. Yes where were me for all these time.. the white brownies.. Lots of love ♥️♥️ thanks Jess. ..

Ridiculously fudgy, chocolaty brownies made with ingredients you probably already have on hand… a recipe to keep forever.

Best Ever Brownies

cocoa powder (dutch-processed)

oz semisweet chocolate

instant coffee (optional)

Preheat oven to 350F

Grease and lightly flour 11 x 7 pan (or 13x9 pan if you do not have 11x7) and set aside

In small saucepan, heat ⅔ cup water until it just begins to boil. Add cocoa powder, semisweet chocolate, and instant coffee. Immediately remove from heat and stir constantly until mixture is smooth and silky.

In large microwave-safe bowl, melt butter on 15 second increments, stirring at intervals until completely melted.

Stir in sugar and vanilla.

Stir in chocolate mixture, stirring until completely combined.

Add eggs and egg yolks, stirring until completely combined.

Sprinkle salt over batter and stir in.

Gradually stir in flour until completely combined.

Spread batter into prepared pan and bake on 350F for 30-35 minutes if using 11x7 pan and 25-30 if using 13x9 pan (time may vary depending on your individual oven. To check if brownies are done, insert a toothpick into the center of the pan. If it comes up wet with unbaked batter return it to the oven and continue to check every five minutes. When the brownies are completely done, the toothpick will be slightly fudgy and may have a few crumbs, but it will be a a fudge-like consistency and not a wet batter consistency.

These brownies for a crowd are made with chocolate, flour, butter, sugar, eggs, and vanilla. Makes enough to eat, freeze, and share.

Brownies For A Crowd

unsalted butter (8 oz),

semisweet chocolate, chopped

baking soda

chocolate chips chocolate

Preheat the oven to 325°F (163°C). Line a 12-by-18-inch baking pan or a couple 9-by-13-inch baking pans with aluminum foil or parchment paper cut to fit. Lightly butter the foil or parchment. [Editor&#8217;s Note: We found that if you&#8217;re short on baking pans, it also works to divvy the batter between a 9-by-13-inch baking pan and a 9-inch-square baking pan.]

In a small saucepan, bring the water, butter, and sugar to a simmer and stir until the butter melts and the sugar dissolves.

Dump the chopped chocolate, salt, vanilla, and baking soda in a bowl and pour the hot liquid over it. Let the mixture sit for a minute or so and then gently stir until the chocolate is melted and smooth. Let cool for about 5 minutes.

Add the eggs to the batter, 1 at time, mixing with a whisk just until incorporated after each addition. Add the flour and whisk just until incorporated. Add the chocolate chips or chopped chocolate and stir just until combined. Scrape the batter into the prepared pan.

Bake until a tester or toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in the pan and cut the brownies into the desired size. (You can tuck the brownies in a resealable plastic bag and freeze them for up to a few months. Let thaw at room temperature.)

Soft, Chewy Brownie Topped with Marshmallows and Chocolate Frosting! This is our Favorite Brownie of all time and it will soon be yours too!

Fudgy Marshmallow Brownies

c. marshmallows

Tbsp half and half

Tbsp butter

c. white sugar

c. chocolate chips

Prepare brownie mix according to package directions.

Cover prepared brownies with marshmallows immediately after baking and set in hot oven that's been turned off until they puff up about 2-3 minutes. Remove from oven.

In a medium size saucepan bring half and half, butter and white sugar to a boil. Boil for one minute, stirring frequently not to scorch the bottom. Stir in chocolate chips, stirring mixture until they are melted and frosting is smooth. Immediately spread over brownies.

https://content.jwplatform.com/videos/Al2nBM1P.mp4

Fudgy Marshmallow Brownies ~ Soft, Chewy Brownie Topped with Marshmallows and Chocolate Frosting! This is our Favorite Brownie of all time and it will soon be yours too!

Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need.

Easy One Bowl Fudgy Cocoa Brownies

butter (or 1 stick)

cocoa

sugar (see note)

Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.

In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.

Add eggs one at a time then vanilla and stir until well combined.

Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.

(optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.

Spread in pan and bake for approximately 20-22 minutes or until the center is slightly&nbsp;set.&nbsp; Be careful not to over-bake!

Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)

https://www.youtube.com/watch?v=DB1fHjbUnjs

Full Recipe Here: https://gimmedelicious.com/easy-one-bowl-fudgy-cocoa-brownies

Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need.

Easy One Bowl Fudge Brownies

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Best ever chocolate brownies recipe

unsalted butter

best dark chocolate

plain flour

white chocolate

milk chocolate

golden caster sugar

Cut 185g unsalted butter into small cubes and tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">medium bowl</a>. Break 185g dark chocolate into small pieces and drop into the bowl.

Fill a small <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> about a quarter full with <a href="https://www.bbcgoodfood.com/review/best-kettles">hot water</a>, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

Using a shallow 20cm square <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">tin</a>, cut out a square of non-stick <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a> to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.

Chop 50g white chocolate and 50g milk chocolate into chunks on a <a href="https://www.bbcgoodfood.com/review/best-chopping-boards">board</a>.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">electric mixer</a> on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">rubber spatula</a>. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.

Hold the <a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">sieve</a> over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Gluten-Free Chocolate-Tahini Brownies Recipe

cornstarch

chocolate,

virgin coconut oil

tahini, divided

¼ cup (packed) light brown sugar

light agave syrup (nectar)

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

These intensely fudgy brownies are SO GOOD no one will ever guess they're also gluten, dairy AND grain free. They're everything a brownie should be!

The PERFECT Gluten Free Brownies

chocolate

Tbsp coconut oil

coconut sugar (can sub white, brown,

almond flour

Tbsp unsweetened cocoa powder

tsp baking soda (if paleo) or baking powder

chocolate chips chocolate (can sub nuts)

Preheat oven to 350 degrees. Line an 8&#215;8 baking pan with parchment paper or spray with nonstick spray.

In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.

In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in &#8220;ribbons&#8221;). Set aside.

In a medium bowl, whisk together the dry ingredients&#8211;almond flour, cocoa, baking soda, and salt.

Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.

Stir in the dry ingredients and fold until just mixed.

Pour batter into your prepared pan and smooth the surface.

Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)

Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

Emily :)
I have tried many alternative gluten free healthy brownie recipes. Your recipe is unsurpassed delicious!
I like to also  garnish the brownies while still cooling, with a natural chocolate glaze and atop it with halved walnuts.
Very pretty.
Can't wait to try other "ONE LOVELY LIFE" recipes!
Cynthia Hadley

Cynthia..whats your natural chocolate glaze.....

If I could give this recipe 10 stars I would, in fact I'd give it 100 stars. I'm fairly new to Gluten and Dairy free eating and this brownie just saves the day ....every.single.time. it was the first gf brownie I tried and my search ends here :)

I just made these with ground chia seed eggs (3T water:1 T ground chia) and it turned out fine, not great. The batter hardly rose and made about 1/2" thick brownies, whereas the original recipe makes a bit of a fluffier brownie. Taste-wise, about the same but I much prefer the "original recipe" posted here with the eggs. hope that helps anyone in the future!!

Your recipe is fantastic! Thank you for your research, and expertise!

Regarding "Swerve" sweetener: it sounded interesting, so I did a search for reviews and feedback from people who have tried it, or who have been using it. I see a lot of reservations expressed, and negative input, regarding the taste, after-taste, and concerns about the undisclosed processes Swerve employs in order to produce it. Personally, I want products that have not been messed around with since nature created them. I save a lot of money, and avoid a lot of disappointment, by perusing baking sites and blogs for feedback on new products. Plus, I always wonder about the potential for product placement plugs, used by people due to potential compensation.

Best brownies  !
 
Very tender ! I used the darkest  chocolate I could find and topped them with walnut halfs.  Super!

Hi! So I made these again today but instead used baking powder instead of soda and they turned out absolutely perfect! I checked a number of other brownie recipes and they all use baking powder (none of them use soda - soda spreads, powder puffs, which is what these need in a 8x8 pan). Maybe check it out, these are so perfect now! Thanks for the recipe!!!

LOVE love LOVED them!I have tried several different healthy brownie recipes and these are the BOMB!

I've made these twice, and they are SOOOOO yummy!! My only problem is they come out of the oven with a thick crusty top, not moist, so the salt can't stick... I have no idea why and what to do to prevent this... I just put the salt on after they're sliced, so it falls between the cracks...

Made them with baking powder instead of baking soda and added 1/4 tsp of Nutmeg and OH MY GOD these are the best things I've ever tasted!!! I have Celiacs and a dairy allergy so there are very few baked desserts that actually taste this good and don't hurt my tummy at all! I also use dairy free chocolate chips and the coconut sugar. Cooking time is perfect, sprinkling the sea salt with 8-10 minutes left in cooking works beautifully. I think I am going to have to make another batch tomorrow... THANK YOU FOR SHARING THIS!!!!

This is the best paleo baking recipe I've come across to date. The texture and flavor are spot on. I am always disappointed when baking paleo, but not this time! I had my mom make some too and she liked them a lot as well. Thanks for creating them!

I am in love with these brownies.  My whole house smells of chocolate!  I used baking powder instead of soda and they are fabulous.  Future ideas: peppermint extract, cinnamon on top, and remembering to spray the sides of the pan as well as the bottom. Thanks!

Fabulous! Used butter and subbed baking powder for the soda after reading the comments. For sweetener, I used 1/3 cup Pyure and it was plenty. Best yet! Thank you!!

I'll be honest I was a little hesitant to try these, while I like paleo desserts my work colleagues are not always a fan. However I made them and you can't even tell they are Paleo. My work colleagues didn't even notice. I will be making these again for sure. Thank you!

This recipe looks fab. One question: could you kindly tell me how much the 2/3 cup of choccie chips weigh (in grams if possible, though I can convert from ounces if needed).  I'm not in the USA so have bars of dark choc which I'll weigh out as needed.

Many thanks!

Made these and everyone reported they were fab. Used Lindt lime dark choccie, the entire amount mixed in with the almond flour. I discovered that it is easiest to cut them neatly after putting them in the fridge. Thanks for a great recipe!

These were delicious!  I used butter, baking powder, half coconut sugar and half regular sugar.

These were divine! I used baking powder, added 1/4 tsp of cinnamon and 2/3 cup of walnuts, and used 1/2 cup of GF all-purpose flour (Bob's Red Mill) since I didn't have almond flour on hand. They came out fudgy and delicious - and were a big hit! Thanks!

These are amaaaazing! I was a bit worried since my chocolate chips didn’t get “glossy” they were more grainy- still turned out great!

OMG!! So good! You can't even tell it is GF!
Used the baking powder.
Thank you for these...more please

This is the best brownie recipe ever- gooy, satisfying, perfect flavour balance and texture and yet with health benefits. A big thankyou from a food lover and healthy eating fan.

Karen, 1 tbsp of butter is 14 grams so you should’ve used 70 grams of  of oil. Whole cream or buttermilk can also make it softer but only a tablespoon or so. I would suggest using even something like agave if or date paste for texture and moisture without tons of added sugar.

Can I use coconut flour instead of almond flour? I can't wait to use this recipe for a valentines party in a few weeks!

Followed recipe but used baking powder. Very tasty! Nice top "crust". Even better cold.  Will make again.  Only downside was dirtying up 3 bowls!

These were AMAZING! Thank you! They curbed my PMS craving! :)

I made these today. My husband has eaten 1/2 of them already.  Excellent recipe. Thank You again Emily! I haven’t found a recipe that I don’t absolutely love. 
Hugs 💗💗

I used half almond flour because I didn't have enough for recipe and used the other half gluten free flour.
They came out too cake like  for me. The taste was great.  I will try again when I get more almond flour.

Just tried this the 2nd time. First time with almond meal as I didn't have almond flour, 2nd time (today) with refined rice flour as I am living in the Dominican Republic now. Also used unrefined natural sugar which is coarse, however, they turned out wonderful and tasty! Very fluffy. If you want to respond to Gabriela living in Ecuador (lived there also), tell her to use "harina refinada de arroz" (refined rice flour) which GOYA makes and also Bisonó. While living in Ecuador, I found yucca flour but it was way too gummy for baking cakes - only good for yucca buns. This time I also tried baking "soda" instead of "powder" and actually liked it better. I have to use the products here so I found sweetened baking squares and cut them into small chunks, I've also used organic 100% cacao (unsweetened) 1st time, and they were less sweet, but still tasty. Lastly, tried sprinkling sea salt on them 7-10 minutes before done but it melted in - better to wait until it comes right out of the oven! Thank you for this wonderful recipe! This is a keeper!

Um, I am not even paleo and these are the best brownies I have ever had. Thanks for sharing!

WOW! I have tried several Paleo/Gluten free brownies and FINALLY, I've found one that my family and I LOVE. I used avocado oil and added the 1/4 teaspoon of nutmeg and they turned out perfect.. Amazing treat for everyone. 
Thanks so much.

I just made these and they are amazing!  I used a bar of 74% chocolate.  Thank you for the recipe!

Made these last night and my husband never came close to guessing at the ingredients! I followed the recipe exactly and made no substitutes. Even my mother-in-law, who follows a very strict gluten free and paleo diet AND doesn't like trying things other people have made, LOVED them so much! She asked me to make more asap (such a compliment)! This recipe was perfect! The hint of coconut flavor just goes perfectly with the dark chocolate and the dark chocolate does not make the brownies bitter at all. We paired these with some Halo ice cream and had an amazing, guilt-free dessert. This recipe is being sent to everyone I know immediately! Wonderful job making this recipe, Emily!! I truly cannot thank you enough!

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