ESPRESSO BROWNIE RECIPES
ESPRESSO BROWNIES RECIPE | GIADA DE LAURENTIIS - FOOD NET…
Provided by Giada De Laurentiis
Categories dessert
Total Time 1 hours 17 minutes
Prep Time 12 minutes
Cook Time 35 minutes
Yield 36 bite-size brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
- Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES
Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven!
Total Time 50 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
- Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
- Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
- Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
- Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
- Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.
Nutrition Facts : Calories 438 calories, FatContent 28 g fat, SaturatedFatContent 17.5 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 47.1 g carbohydrate, SugarContent 42.1 g sugar, SodiumContent 0.3 g salt, FiberContent 0.4 g fibre
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EASY VEGAN BROWNIE RECIPE | JAMIE OLIVER VEGAN RECIPES
Gooey, nutty and seriously chocolaty, these vegan brownies are a total joy to eat
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 280 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 280 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.
- Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
- Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.
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JUMBO BROWNIE COOKIES RECIPE: HOW TO MAKE IT
Take these deeply fudgy cookies to a party, and you're sure to make a friend. A little espresso powder in the dough makes them over-the-top good. —Rebecca Cababa, Las Vegas, Nevada
From tasteofhome.com
Reviews 4.3
Total Time 35 minutes
Category Desserts
Calories 350 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 35 minutes
Category Desserts
Calories 350 calories per serving
- Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm., In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes., Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.
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You won't believe how chocolate-y and moist these brownies are. I like to make them in mini muffin cups with mini foil cupcake liners. Dust them with powdered sugar and you have a decadent treat with the benefit of more protein, more fiber, and fewer fat calories.
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Reviews 4.6
Total Time 1 hours 0 minutes
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Calories 149.6 calories per serving
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Reviews 4.6
Total Time 1 hours 0 minutes
Category Chocolate Brownies
Calories 149.6 calories per serving
- Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.
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TRIPLE LAYER BROWNIE CAKE RECIPE: HOW TO MAKE IT
A little of this tall, rich brownie cake goes a long way, so you'll have plenty of pieces left to share with grateful family members and friends. It's a sure way to satisfy true chocolate lovers and is perfect for any occasion.
-Barbara Dean, Littleton, Colorado
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories per serving
- In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely., For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. , Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator.
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MOM'S COCOA POWDER BROWNIES RECIPE - FOOD.COM
Oooey, Gooey, Rich and Chewy. If you are a fan of cake-like brownies, these are NOT for you. This makes a small pan of brownies that are moist and dense and need no icing. They form a crust that cracks and is a wonderful contrast to the fudgy texture of the brownie. Like all other basic brownie recipes, these are a great base for adding in chunks of chocolate, nuts, or whatever. As an adult, I like them with a 1/2 tsp of espresso powder added. For the brownie purist, the nuts are strictly optional. When I'm having one of those "must have chocolate" days, these are the perfect fix. After 1 brownie, I'm cured.
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Reviews 4.5
Total Time 35 minutes
Calories 145.9 per serving
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Reviews 4.5
Total Time 35 minutes
Calories 145.9 per serving
- Allow to cool before cutting.
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