Dana's Brownies
This recipe is very similar to the type of brownies you make from a box. The fudgy version is my personal favorite brownies and if I make brownies, the fudgy version is the only one I make. I try not to make them often because I can't stop eating them when I do.
Recipe
8 oz semi-sweet chocolate
⅔ C unsalted butter
1 C white sugar
1 C brown sugar
4 eggs, room temperature
1 tsp vanilla
1¼ C AP flour (175g)
¼ C cocoa powder (24g)
1 tsp baking powder
1 tsp salt
1 C chopped nuts (optional)
Heat oven to 300-350°F. Heat chocolate and butter in 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat. Whip eggs until lighter in color. Sift all dry ingredients but flour into eggs while mixing on low. After dry ingredients are incorporated, add vanilla and melted chocolate mixture and continue to mix on low until well mixed, then add flour and mix just until incorporated but don't over-mix. Spread in parchment sling or greased 9x13 pan. Bake until brownies begin to pull away from sides of pan, 35-45 minutes. Let cool completely, remove from pan with parchment sling. Trim all the edges then cut in squares.
Fudgy Brownies: Increase butter to 1 C and vanilla to 2 tsp. Decrease flour to about ¾ C (105g)-1cup, salt to ½ tsp and baking powder to ¼ tsp. Bake about 45 minutes until toothpick inserted is almost clean.
Layered Brownies: Mix ½ C butter, 240g powdered sugar, 1 Tbs milk, ¾-1 tsp peppermint extract and a drop or two of green food coloring. Spread over completely cooled fudgy brownies. Place in fridge for at least 1 hour. Melt together ½ C butter with 200g semi-sweet chocolate and spread over the mint layer. Refrigerate at least an hour before cutting into squares and serving.
Peanut Butter Brownies: Decrease the butter to 4 Tbs and use peanuts for the nuts. Stir in 4 Tbs peanut butter just before the dry ingredients.
8 oz semi-sweet chocolate
⅔ C unsalted butter
1 C white sugar
1 C brown sugar
4 eggs, room temperature
1 tsp vanilla
1¼ C AP flour (175g)
¼ C cocoa powder (24g)
1 tsp baking powder
1 tsp salt
1 C chopped nuts (optional)
Heat oven to 300-350°F. Heat chocolate and butter in 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat. Whip eggs until lighter in color. Sift all dry ingredients but flour into eggs while mixing on low. After dry ingredients are incorporated, add vanilla and melted chocolate mixture and continue to mix on low until well mixed, then add flour and mix just until incorporated but don't over-mix. Spread in parchment sling or greased 9x13 pan. Bake until brownies begin to pull away from sides of pan, 35-45 minutes. Let cool completely, remove from pan with parchment sling. Trim all the edges then cut in squares.
Fudgy Brownies: Increase butter to 1 C and vanilla to 2 tsp. Decrease flour to about ¾ C (105g)-1cup, salt to ½ tsp and baking powder to ¼ tsp. Bake about 45 minutes until toothpick inserted is almost clean.
Layered Brownies: Mix ½ C butter, 240g powdered sugar, 1 Tbs milk, ¾-1 tsp peppermint extract and a drop or two of green food coloring. Spread over completely cooled fudgy brownies. Place in fridge for at least 1 hour. Melt together ½ C butter with 200g semi-sweet chocolate and spread over the mint layer. Refrigerate at least an hour before cutting into squares and serving.
Peanut Butter Brownies: Decrease the butter to 4 Tbs and use peanuts for the nuts. Stir in 4 Tbs peanut butter just before the dry ingredients.
Grain/Dairy/Sugar Free Brownies:
1¼ cups oil or dairy-free butter
1/2 cup date syrup or ground dates
3/4 teaspoon monk fruit extract powder
4 eggs, room temperature
1 tsp vanilla
5-10 tablespoons sweet potato flour or 1 cup baked, mashed sweet potato
3/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
1 C chopped nuts (optional)
1/2 cup date syrup or ground dates
3/4 teaspoon monk fruit extract powder
4 eggs, room temperature
1 tsp vanilla
5-10 tablespoons sweet potato flour or 1 cup baked, mashed sweet potato
3/4 cup cocoa powder
1 tsp baking powder
1 tsp salt
1 C chopped nuts (optional)
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