The best flaky and fudgy brownies / Brownies recipe / Fudgy brownies recipe / Magic out of hands
The best flaky and fudgy brownie recipe / Brownie recipe / Easy brownie recipe
Ingredients
Unsalted butter- 120 grams
Semi sweet chocolate chips - 180 grams
Eggs - 3
Granulated sugar- 1/2 cup (100g)
Brown sugar - 1/4 cup (25g)
Vanilla - 1 teaspoon
Salt - 1/4 teaspoon
All purpose flour - 1/2 cup (60g)
Cocoa powder - 1/4 cup (25g)
Baking pan - 8* 8
Baking time - 25 to 30 minutes on a preheated oven at 160•c
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Ultimate Fudgy Brownies | Egg & Eggless Version
Ultimate Brownies | Egg & Eggless Versions – I know I’ve made the egg version some time ago. I have modified a little and this is definitely an improvised version. I’ve also shown you how to make the eggless version, since I’ve been getting this request from time to time. Although the look (especially the surface of each version) may look different, but both fudgy texture and taste are pretty much similar. I love making brownies because they are super easy to make and my kids love them. I hope you’ll be inspired to make some bagels. Give me your comment down below in the comment box what you think about both the versions. Enjoy!
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FOR FULL RECIPE, please visit my blog at Egg version:
Eggless version:
Ingredients:
• Brownies (Egg Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
115g [½ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] all-purpose flour
25g [¼ cup] cocoa powder
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
• Brownies (Eggless Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
60g [¼ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt
120g [1 cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
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FUDGY CHEESE BROWNIE | CHEESE BROWNIE RECIPE | SUPER MOIST & EASY CHEESE BROWNIE | WITHOUT OVEN
#CheeseCake #BrownieRecipe
FUDGY CHEESE BROWNIE | CHEESE BROWNIE RECIPE | SUPER MOIST & EASY CHEESE BROWNIE | WITHOUT OVEN
INGREDIENTS & PROCESS:
BROWNIE:
SOME HOT WATER
PLACE A BOWL
1 CUP DARK CHOCOLATE
1/3 CUP BUTTER
MELT THE CHOCOLATE
KEEP ASIDE
2 EGGS
1 CUP POWDER SUGAR
MIX WELL
MELTED CHOCOLATE
¾ CUP FLOUR
¼ CUP COCOA POWDER
SIEVE
SEPARATE 2 TBSP BATTER
CREAM CHEESE LAYER:
150 GM CREAM CHEESE
1 TBSP SUGAR
MIX WELL
1 EGG
1 TBSP LEMON JUICE
1 TBSP FLOUR
MIX WELL
9 INCH MOULD
GREASE OIL
PLACE A BAKING PAPER
SPREAD BROWNIE BATTER
POUR OVER BROWNIE BATTER
SPREAD SOME BROWNIE BATTER
MAKE PATTERN
COOK FOF 30-35 MIN.
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How to Make Ina's Outrageous Brownies | All-Star Academy | Food Network
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Outrageous Brownies
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 30 min
Cook: 35 min
Yield: 20 large brownies
Level: Intermediate
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Copyright 1999, The Barefoot Contessa Cookbook This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
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How to Make Ina's Outrageous Brownies | All-Star Academy | Food Network
Brownies - Yummiest and Moist brownie Recipe By Merium Pervaiz !!
#merium #Brownie #EidSpecial
Recipe:
1 cup meda
1 cup sugar
3/4 coco powder
3 eggs
200g butter
3 -4 drops vanilla essence
Small bar cooking chocolate
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The Best Fudgy Brownie Recipe | Brownie | Arbish Food Secrets
Today I've shared the recipe for the perfect fudgy brownies. #smileateverybite #fudgybrownie #chocolatebrownie
Ingredients
- 200g dark chocolate
- 110g (1/2cup) unsalted butter
- 3 eggs
- 150g (3/4cup) granulated sugar
- 50g (1/4cup) dark brown sugar
- 65g (1/2cup) all-purpose flour
- 25g (1/4cup) cocoa powder(unsweetened)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Chocolate Chips
➤ Tips
1. Bake after preheating the oven
2. You can replace granulated sugar and dark brown sugar with light brown sugar
3. If it's too sweet for you, you can use 20g less sugar
4. I took it out of the oven and tapped it after 20 minutes to make the crack
5. It tastes better when you use good-quality dark chocolate and cocoa powder
6. It tastes better if you put it in an airtight container or wrap it in plastic wrap and refrigerate it
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