DECADENT BROWNIES RECIPES
BEST BROWNIES - ALLRECIPES
These brownies always turn out!
Provided by deleteduser
Categories Chocolate Brownies
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Nutrition Facts : Calories 182.7 calories, CarbohydrateContent 25.7 g, CholesterolContent 44.2 mg, FatContent 9 g, FiberContent 1 g, ProteinContent 1.8 g, SaturatedFatContent 5.4 g, SodiumContent 109.7 mg, SugarContent 21.1 g
FUDGY FLOURLESS BROWNIES RECIPE | MYRECIPES
No flour? No problem. The richest, fudgiest brownies you’ll ever bake don’t actually need it. The key to keeping these decadent one-pot brownies flour-free is cornstarch, and a combination of cocoa powder and melted chocolate give them their incredible chocolatey personality. The recipe calls for unsweetened natural cocoa; however, you can use Dutch processed if that’s what you have on hand (the flavor will be slightly different—but still delicious). With this flourless brownie base, you truly can’t go wrong—so while it’s not required, we highly encourage adding your favorite mix-ins. We found that peanut butter cups take these fantastically fudgy brownies over the top (in the best way). Find more tips for baking perfect brownies in this guide.
Provided by Darcy Lenz
Total Time 40 minutes
Yield Serves 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with aluminum foil, allowing a 1-inch overhang; lightly spray the foil with nonstick spray. Set aside.
- Combine the butter and chocolate chips in a medium saucepan over low heat. Heat, stirring frequently, until butter and chocolate are melted and evenly combined. Turn off the heat; whisk in the sugars and cocoa powder until combined. Whisk in the eggs, one at a time, until incorporated. Whisk in the vanilla. And finally, whisk in the cornstarch and salt. Stir in any additional mix-ins you like.
- Scrape the batter into the prepared pan and bake until top begins to crack and a toothpick inserted into the center of the brownies comes out with just a few moist crumbs, about 30-35 minutes. Cool brownies completely in pan on a wire wrack. Use the aluminum foil overhang to lift the brownies from pan and transfer to a cutting board; cut into 16 squares.
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