WHAT TEMPERATURE TO BAKE BROWNIES RECIPES

Name: Fudgy Brownies
Yield: Makes 16
Ingredients: Nonstick cooking spray; 4 ounces / 113 grams unsweetened chocolate; 8 tablespoons (1 stick) / 113 grams unsalted butter, cubed; 1¼ cups / 250 grams granulated sugar; 1 teaspoon / 5 grams pure vanilla extract; 1⁄2 teaspoon / 3 grams fine sea salt; 2 eggs / 100 grams large eggs; 1⁄2 cup / 60 grams all-purpose flour

FUDGY BROWNIES RECIPE | EPICURIOUS

Fudgy Brownies Recipe | Epicurious image

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

Provided by Melissa Weller

Yield Makes 16

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
4 ounces / 113 grams unsweetened chocolate
8 tablespoons (1 stick) / 113 grams unsalted butter, cubed
1¼ cups / 250 grams granulated sugar
1 teaspoon / 5 grams pure vanilla extract
1⁄2 teaspoon / 3 grams fine sea salt
2 eggs / 100 grams large eggs
1⁄2 cup / 60 grams all-purpose flour

Steps:

Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn’t burn.
Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

MMMMM... BROWNIES RECIPE | ALLRECIPES

MMMMM... Brownies Recipe | Allrecipes image

Best brownies I've ever had!

Provided by cicada77

Categories Chocolate Brownies

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 16 brownies

Number Of Ingredients 9

Ingredients

½ cup white sugar
2 tablespoons butter
2 tablespoons water
1 ½ cups semisweet chocolate chips
2 eggs
½ teaspoon vanilla extract
⅔ cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Nutrition Facts : Calories 140.6 calories, CarbohydrateContent 20.2 g, CholesterolContent 27.1 mg, FatContent 6.8 g, FiberContent 1.1 g, ProteinContent 2 g, SaturatedFatContent 3.9 g, SodiumContent 113.2 mg, SugarContent 14.9 g

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