Fudgy Brownies

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Ingredients

  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon hot water
  • 2 teaspoons instant coffee granules
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 tablespoon powdered sugar (optional)

How to Make It

  1. Preheat oven to 325°.

  2. Place sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, butter, and vanilla extract to sugar mixture; beat at low speed until combined.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick).

  4. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 23 minutes or until brownies spring back when touched lightly in center. Cool in pan on a wire rack. Garnish brownies with powdered sugar, if desired.

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Double Chocolate Brownies

Ingredients                                                                                                                      flourless-chocolate-brownies-001

  • 185g dark chocolate
  • 125g butter
  • 1 cup+2 tbsp sugar
  • 3 eggs, at room temperature
  • ½ tsp vanilla powder
  • 1 cup flour
  • ¼ cup crumbled hazelnuts

Instructions

  • Preheat oven to 180C.
  • Boil water in a pot and place a smaller bowl over it. Melt chocolate in that bowl.
  • Add in butter and mix. Let it cold.
  • Whisk eggs and sugar in a separate large bowl. Pour chocolate mixture into it.
  • Add in vanilla and flour and combine them well.
  • Toss in hazelnuts and mix, but not too much.
  • Line a rectangular baking pan with parchment paper and pour the batter into it.
  • Bake for 40 min.
  • Let it cold before serving.

 

Recipe from http://www.giverecipe.com

 

Nutella Brownies

Ingredients:738b16c280e42769caebdd103f1ec615

1/2 cup all-purpose flour (unbleached)
1/4 teaspoon salt
2 eggs
1 cup nutella
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, room temperature
1/2 cup chopped walnuts (optional)

 

 

Directions:

1
Put rack in center of the oven. Preheat oven at 325°F. Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides).
2
In a bowl, mix flour and salt. Set aside.
3
In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients (also nuts if using) alternating with melted butter.
4
Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean.
5
Let cool in the pan about 2 hours. Remove from pan and cut in squares.

Bailey’s Irish Cream Cheese Swirl Brownies

75083518759303707_QrLT7oj6_bFor the Swirl:

3 ounces cream cheese, room temperature
2 TBSP unsalted butter, room temperature
¼ cup sugar
1 large egg
1 TBSP all purpose flour
2 TBSP Bailey’s Irish Cream
2 tsp vanilla extract

For the Brownies:

6 ounces sweet baking chocolate (I used semisweet), chopped
3 TBSP unsalted butter, room temperature
½ cup sugar
2 large eggs
½ cup all purpose flour
½ tsp baking powder
¼ tsp salt
1 cup semisweet chocolate chips

For the Glaze:

4 ounces sifted powdered sugar
1 TBSP Bailey’s Irish Cream
milk to thin out (amount will vary)

Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour, Irish Cream, and vanilla. Set mixture aside.

Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes.

Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.

Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.

Make glaze. Combine powdered sugar and Irish cream. If too thick thin out with milk.

While still warm brush (using a pastry brush) glaze over brownies. Let sit for 15 minutes. Cut into squares.

Original recipe is posted at culinaryconcoctionsbypeabody.com