Ingredients:1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets8 ounces best-quality bittersweet chocolate, coarsely chopped1 teaspoon instant espresso powder4 large eggs, room temperature1 cup granulated sugar1 cup firmly packed dark-brown sugar2 teaspoons pure vanilla extract3/4 teaspoon fine sea salt1 cup all-purpose flour, siftedGanache for mocha fudge browniesInstructions:1. Preheat oven to…
Ingredients:2/3 cup to 3/4 cup heavy cream4 oz (115 g) semisweet chocolate (preferably Callebaut, Scharffen Berger or Valhrona) – broken in 1/4″ pieces1/4 recipe dark chocolate brownies – cut in 1″ squares1 recipe fresh mint gelato with cacao nibsInstructions:To make the chocolate sauce – Place 2/3 cup cream in a small saucepan and bring to…
Ingredients:1 box (8 oz.) reduced fat cream cheese1/3 cup sugar1 egg1/8 cup milk½ teaspoon vanilla extract1 package brownie mix (choose directions for the cake-style brownies)1 cup M&M’S® Brand Chocolate Candies
There’s something you should know. I always underbake. On purpose. So today especially as you gaze upon those fudgy underbaked chocolate chip cookie brownies, I’m hoping no one takes offense to the excessive gooeyness. It’s just how I roll. click here to Pin this recipe There’s something else you should know. I don’t have much time…
Dylan’s Candy Bar owner Dylan Lauren created these brownie pops as a fun way to use leftover Halloween candy. To watch Lauren create these brownies, and to take a tour of Dylan’s Candy Bar, check out our videos. The instructions below are just for inspiration—feel free to experiment with different kinds of candy and decorating…
When peanut butter is added to the equation, a box of brownie mix becomes a decadent, can’t-miss dessert option. Advertisement – Continue Reading Below 1 box brownie mix 1/2 c. peanut butter 1/4 c. confectioners’ sugar 1 1/2 tbsp. melted butter 1 large egg Prepare brownie mix as label directs for 9″ by 9″ pan.…
Ingredients:3/4 cups heavy cream12 ounces semisweet chocolate chips1 1/2 teaspoons instant coffee or espresso powder6 brownies1 quart vanilla ice cream
Ingredients:brownies3.38 ounces all-purpose flour (about 3/4 cup)1 cup granulated sugar3/4 cup unsweetened cocoa1/2 cup packed brown sugar1/2 teaspoon baking powder6 tablespoons butter, melted2 large eggs1 teaspoon vanilla extractcooking spray1/4 cup butter1/4 cup packed brown sugar3 1/2 tablespoons evaporated fat-free milk, divided1/4 teaspoon vanilla extract1/2 cup powdered sugar1 ounce bittersweet chocolate, coarsely chopped1/8 teaspoon coarse sea…
Ingredients:Butter or nonstick cooking spray, for greasing the loaf pan3 cups brownies pieces (from leftover brownies)4 ounces coconut and almond candy bars, such as Almond Joy3/4 cup heavy cream1 teaspoon vanilla extract3 large eggsVanilla ice cream, for serving
Ingredients:1/3 cup sugar1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened2 teaspoons all-purpose flour1/2 teaspoon vanilla extract1 large egg whitebrowniescooking spray3/4 cup all-purpose flour1/4 teaspoon baking powder1/4 teaspoon baking soda1/8 teaspoon salt1 cup sugar2/3 cup unsweetened cocoa1/4 cup butter or stick margarine, melted1 tablespoon water1 teaspoon vanilla extract1 large egg2 large egg whites3 tablespoons raspberry preserves
It’s a classic kitchen showdown: cakey vs. fudgy. Our testers tasted both brownie varieties (poor us!), but only you can decide. Advertisement – Continue Reading Below Cal/Serv: 225 Yields: 12 Prep Time: 0 hours 10 mins Cook Time: 0 hours 30 mins Total Time: 0 hours 40 mins 6 tbsp. unsalted butter 2 squares unsweetened…
We like to cool the brownies completely before serving, because they are sometimes just too soft to cut when warm. But if the kids (and you!) are swooning from the aroma and can’t wait to dig in, then go ahead and enjoy — after a brief cooling-off period. Advertisement – Continue Reading Below Cal/Serv: 120…
Preheat the oven to 325 degrees. Line a square baking pan with parchment paper and lightly butter. Heat the butter, chocolate, and Nutella in a medium-sized saucepan over low heat until melted. Whisk in the sugar. Remove from the heat. Combine the flour, baking powder, cocoa powder, and salt in a large mixing bowl. Add…
Preheat the oven to 350 degrees F. Grease an 8-inch baking tin and line with parchment paper. Sift the flour, baking powder, and salt into a large bowl. In a medium bowl, combine the mashed banana, sugar, and vanilla extract. Bring a small pan of water to the boil and then turn down to barely…
Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin. For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly.…
It’s a classic kitchen showdown: cakey vs. fudgy. Our testers tasted both brownie varieties (poor us!), but only you can decide. Advertisement – Continue Reading Below Cal/Serv: 249 Yields: 12 Prep Time: 0 hours 10 mins Cook Time: 0 hours 28 mins Total Time: 0 hours 38 mins 6 tbsp. unsalted butter 6 oz. bittersweet…
Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm/12x8in tin with baking parchment. Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix. Melt the chocolate and butter in a bowl over a pan of simmering water, or in the microwave. Stir gently until smooth then…
Ingredients:2 cup sugar1 ¾ cup all-purpose flour½ cup baking cocoa1 tsp salt5 eggs1 cup canola oil1 tsp vanilla extract1 cup (6 ounces) semisweet chocolate chips
The secret to a meringue-like, crackly top on your brownies? “The secret is beating the eggs with the sugar until they are very pale yellow — more than tripled in volume,” according to GHRI Food Director Susan Westmoreland. Advertisement – Continue Reading Below 3/4 c. butter 4 oz. unsweetened chocolate 4 oz. semisweet chocolate 1/2…
Preheat the oven to 350 degrees. Grease a 9-by-9-inch square baking pan (you can also line the pan with aluminum foil and grease the foil).** Melt the butter and chocolates in a medium to large saucepan over low heat, or use a microwave. Watch carefully. Meanwhile, gently beat the eggs in a bowl and stir…
Editor’s note: On Thursdays, Gretchen VanEsselstyn of Chile Pepper Magazine drops by to drop some serious heat. Today, serious heat in an unexpected place. Here at Chile Pepper, we use hot sauce in everything–even dessert. These are some of our favorite sweet hot sauces–plus, a red-hot brownie recipe to keep the flame burning, even at…
Preheat the oven to 180C/350F/Gas 4. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Chop the chocolate and put to one side. Chop the pecans,…
Author Notes: My perception of dessert has changed with these raw brownies–an incredibly delicious, easy, and healthy treat. I adapted these from a recipe from Food Loves Writing and lowered the frosting sweetness and added cacao nibs for a crunchier bar. This decadent dessert has a satisfying crunch from the walnuts, all the earthiness that…
Mint, chocolate, and brownies are swirled together in this classic ice cream flavor. It’ll still taste minty without the food coloring, but we like the nostalgic green touch. To make the ice cream, heat up cream and milk and stir in sugar until it dissolves, then temper egg yolks with the mixture (that means slowly…