HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY
Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt
Provided by Vaughn Vreeland
Yield 24 brownies
Number Of Ingredients 11
- Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
- Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
- Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
- With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
- Position a rack in the middle of the oven and preheat to 350°F (180°C).
- Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
- Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
- Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
- Set the brownies on a cooling rack and cool completely in the pan.
- Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
Nutrition Facts : Calories 163 calories, CarbohydrateContent 26 grams, FatContent 5 grams, FiberContent 1 gram, ProteinContent 3 grams, SugarContent 18 grams
FLORENTINES | CHOCOLATE RECIPES | JAMIE OLIVER
Florentines are a welcome gift at any time of year. Use this recipe to try our favourite chocolate and fruit flavour combinations – cherry and dark chocolate, orange and milk. Or create your own with crystallised ginger, pistachios, white chocolate, cranberries – whatever you like!
Total Time 40 minutes
Number Of Ingredients 8
- Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.
- Finely chop the dried fruit or peel.
- Place a small saucepan over a low heat and add the sugar, butter and flour, stirring to combine. Keep stirring until the sugar has dissolved, then gradually add the crème fraîche.
- Take off the heat and stir in the flaked almonds, seeds and dried fruit or peel.
- While it’s still warm, use teaspoons to drop little mounds of mixture onto the baking sheets, leaving a few centimetres between each one to allow them room to spread.
- Bake for 12 to 15 minutes, until golden. Leave to cool a little on the sheet before cooling on a rack.
- Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water, then, using a spoon, drizzle it over the florentines.
- Let the chocolate set completely, before transferring the biscuits to boxes, or wrapping in greaseproof paper and ribbons.
Nutrition Facts : Calories 88 calories, FatContent 6 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 1.4 g protein, CarbohydrateContent 6.6 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 0 g salt, FiberContent - g fibre
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