BROWNIES RECIPE - NYT COOKING
The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.
Provided by Mark Bittman
Total Time 40 minutes
Yield About 1 dozen brownies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
- Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
- Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
Nutrition Facts : @context http//schema.org, Calories 207, UnsaturatedFatContent 4 grams, CarbohydrateContent 23 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 7 grams, SodiumContent 13 milligrams, SugarContent 17 grams, TransFatContent 0 grams
CHOCOLATE MINT BROWNIES RECIPE - BETTYCROCKER.COM
Indulge in a classic bar with three delicious layers—fudgy brownies, minty filling and chocolate glaze.
Provided by Betty Crocker Kitchens
Total Time 6 hours 0 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
- In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
- Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 410 , CarbohydrateContent 56 g, CholesterolContent 40 mg, FatContent 4 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Brownie, SodiumContent 160 mg, SugarContent 46 g, TransFatContent 0 g
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- Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
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