CLASSIC GOOEY BROWNIES RECIPE | VALERIE BERTINELLI | FOOD NETWORK
Provided by Valerie Bertinelli
Categories dessert
Total Time 1 hours 40 minutes
Cook Time 40 minutes
Yield 16 servings
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
- Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
- Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
- For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
- Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.
EASY CLASSIC CHOCOLATE BROWNIE RECIPE - OLIVEMAGAZINE
A classic, gooey chocolate brownie recipe that can be ramped up with added ingredients. We’ve included three suggestions of additional ingredients for more opportunities (excuses) to bake this wonder
Provided by Janine Ratcliffe
Categories Afternoon tea, Dessert
Total Time 45 minutes
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160C/gas 4.
- Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
- Whisk the eggs and sugar together until the mixture is light and fluffy.
- Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.
- Fold this in to give a fudgy batter.
- (To ramp it up, add 100g chopped white or milk chocolate chunks OR 100g toasted, roughly chopped hazelnuts or pecans OR 2 handfuls of baby marshmallows.)
- Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely, then lift out of the tin and cut.
Nutrition Facts : FatContent 14.7 grams fat, CarbohydrateContent 40.5 grams carbohydrates, FiberContent 0.9 grams fiber, ProteinContent 4.25 grams protein, SodiumContent 0.3 milligram of sodium
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