HOW TO MAKE BROWNIES WITH CHOCOLATE SYRUP RECIPES
CHOCOLATE MINT BROWNIES RECIPE: HOW TO MAKE IT
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Nutrition Facts : Calories 105 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 63mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CHOCOLATE BROWNIES RECIPE | ALLRECIPES
This recipe is great! You can double it to make more, using a bigger pan. My family just loves them. It is a regular dessert is our home! The brownies just melt in your mouth! Adding peanut butter to the batter really brings out the fudge taste!
Provided by TERESA VANNATTA
Categories Chocolate Brownies
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 1 - 11x7 inch baking pan
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
- In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.
Nutrition Facts : Calories 95.4 calories, CarbohydrateContent 12.3 g, CholesterolContent 18.6 mg, FatContent 4.6 g, FiberContent 0.6 g, ProteinContent 1.9 g, SaturatedFatContent 0.9 g, SodiumContent 56.6 mg, SugarContent 7.8 g
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CHOCOLATE FUDGE BROWNIES RECIPE: HOW TO MAKE IT
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. —Hazel Fritchie, Palestine, Illinois
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 410 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 410 calories per serving
- Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
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CHOCOLATE SYRUP RECIPE - I AM BAKER
Make your own homemade chocolate syrup with just a few ingredients but lots of chocolate flavor to add to your favorite desserts!
From iambaker.net
Reviews 5
Total Time 8 minutes
Category Dessert
Cuisine American
Calories 39 kcal per serving
From iambaker.net
Reviews 5
Total Time 8 minutes
Category Dessert
Cuisine American
Calories 39 kcal per serving
- Let the syrup cool before storing it in an airtight jar. Refrigerate for up to a week.
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EASY HOMEMADE SIMPLE SYRUP - EASY RECIPES FOR HOME COOKS
The most common ratio for simple syrup is equal parts water to sugar. For a richer syrup, use more sugar. For a leaner syrup, use less. This recipe can be used with white sugar, brown sugar, and honey. Also, take a look at the notes section below for how to make flavored simple syrup.
From inspiredtaste.net
Reviews 4.7
Total Time 10 minutes
Cuisine American
Calories 32 per serving
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Reviews 4.7
Total Time 10 minutes
Cuisine American
Calories 32 per serving
- Add water and sugar to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool then store in an airtight container, in the fridge, up to 4 weeks.
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EASY HOMEMADE SIMPLE SYRUP - EASY RECIPES FOR HOME COOKS
The most common ratio for simple syrup is equal parts water to sugar. For a richer syrup, use more sugar. For a leaner syrup, use less. This recipe can be used with white sugar, brown sugar, and honey. Also, take a look at the notes section below for how to make flavored simple syrup.
From inspiredtaste.net
Reviews 4.7
Total Time 10 minutes
Cuisine American
Calories 32 per serving
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Reviews 4.7
Total Time 10 minutes
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- Add water and sugar to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool then store in an airtight container, in the fridge, up to 4 weeks.
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Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 332 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 332 calories per serving
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
- Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
- Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
- Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
- Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
- Serve with an extra grating of chocolate and a fresh fruit salad.
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