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Brownies.txt
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Brownies.txt
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Easy Brownies:
Nutella
Eggs
Flour
https://tasty.co/recipe/the-best-fudgy-brownies
The Best Fudgy Brownies
Ingredients
for 9 servings
225g good-quality chocolate, semi-sweet
170g butter, melted
250g sugar
2 eggs
2 teaspoons vanilla extract
95g all-purpose flour
30g cocoa powder
1 teaspoon salt
Preparation
Preheat the oven to 350°F (180°C). - Line an 8-inch square baking dish with parchment paper.
Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
https://tasty.co/recipe/loaded-brownies
Loaded Brownies
by Tracy Raetz and Dylan Keith • featured in 7 Holiday Recipes
Ingredients
for 12 servings
8 oz dark chocolate, 60% or darker (225 g)
1 cup butter (230 g)
1 ½ cups sugar (300 g)
4 eggs
2 teaspoons vanilla extract
1 teaspoon salt
1 ? cups flour (165 g)
ADD INS
½ cup salted peanut (60 g)
½ cup pretzel, smashed (60 g)
½ cup kettle corn (85 g)
½ cup white chocolate chips (85 g)
TOPPING
chocolate sandwich cookie, chopped
CHOCOLATE SAUCE
1 cup chocolate chips (175 g)
1 cup heavy cream (240 mL)
CARAMEL CRISPY RICE
1 cup brown sugar (220 g)
4 tablespoons butter
4 tablespoons heavy cream
1 teaspoon salt
crispy rice cereal
Preparation
Preheat oven to 350°F (180°C).
Melt chocolate and butter over a double boiler until melted.
Add sugar and mix well.
Add vanilla extract and salt.
Whisk eggs one at a time until fully incorporated and batter is glossy.
Fold in flour gently until smooth.
Fold in add-ins.
Pour into greased 9x13-inch (23x33-cm) pan. Bake 25–30 minutes until toothpick comes out clean.
To make the Caramel Crispy Rice, melt all your ingredients in a medium-sized heavy bottom sauce pan until boiling. Cook for 3 minutes on medium heat while stirring to prevent burning. Toss cereal until coated evenly, spread evenly onto lined sheet tray and allow to cool.
For the Chocolate Sauce, microwave the chocolate chips and heavy cream in 30-second intervals until smooth.
Allow brownies to cool 15 minutes before drizzling ganache, oreos, and caramel rice.
Cut and serve.
Enjoy!