BAKING PAN BROWNIES RECIPES

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THIN AND CHEWY SHEET-PAN BROWNIES RECIPE | EPICURIOUS



Thin and Chewy Sheet-Pan Brownies Recipe | Epicurious image

These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick—perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.

Provided by Rhoda Boone

Total Time 30 minutes

Cook Time 10 minutes

Yield Makes about 36

Number Of Ingredients 8

½ cup (1 stick) unsalted butter, plus more for pan
1¼ cups sugar
¾ cup unsweetened cocoa powder
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
2 cold large eggs
½ cup all-purpose flour
1 cup finely chopped walnuts or pecans, or mini chocolate chips

Steps:

  • Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
  • Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30–40 strokes. Stir in nuts or chocolate chips.
  • Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
  • Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15–18 minutes.
  • Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
  • Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.

BEETROOT BROWNIES RECIPE - BBC GOOD FOOD



Beetroot brownies recipe - BBC Good Food image

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield Makes 15-20

Number Of Ingredients 8

500g whole raw beetroot (3-4 medium beets)
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder

Steps:

  • Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
  • Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
  • Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
  • Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

Nutrition Facts : Calories 255 calories, FatContent 13 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.11 milligram of sodium

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