How to make Five Star Brownie / POO EMOJI BROWNIES - NERDY NUMMIES
Five Star Brownie -Blast from the past - Get your #Sugar #Fix with this All Star Brownie Recipe!
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Recipe: 5 Star Easy Fudgy Brownies-Vegan-Chewy-Dairy-Egg Free
This recipe is egg free and dairy free. It's quick and easy to make. We hope you enjoy this recipe as much as we do!
Preheat oven-350 degrees fahrenheit- Combine:1 cup flour, 1 cup sugar, 1/4 cup plus 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt, mix together, Add: 1 teaspoon vanilla extract, 1/2 cup non dairy milk or water (if using water the brownies will be gooey), 1/2 cup vegetable oil. Mix Pour into pan Bake 15-20 minutes. (check after 10 minutes)
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
5 star Chocolate Brownie | Easy To Make Bronwie | HungryBoo
Learn how to make 5 star Chocolate Brownie at home as Hungryboo brings you this easy and extremely delicious brownie recipe.
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Music: 'No Frills Cumbia' by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Professional Baker Teaches You How To Make BROWNIES!
Professional Baker Anna Olson teaches you how to make her world famous Fudge Brownies! Follow along with the recipe below!
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Ingredients
Salt Roasted Pecans
- 1 Tbsp (15 g) unsalted butter
- 1 cup (100 g) pecan halves
- ½ tsp (3 g) sea salt
Brownies
- 4 oz (115 g) unsweetened chocolate, chopped
- 1 ¼ cup (285 g) unsalted butter, cut into pieces
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) packed light brown sugar
- 3 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (150 g) all-purpose flour
- ¼ cup (30 g) Dutch process cocoa powder
Directions
Salt Roasted Pecans
1. Preheat the oven to 350ºF (180ºC) and grease a 12-square brownie pan or 8-inch square pan.
2. For the salt roasted pecans, melt the butter in a sauté pan over medium heat and add the pecans and salt. Stir and toast the pecans for about 8 minutes, until the pecans have a pleasant nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and cool while preparing the brownies.
Brownies
1. Melt the chocolate and butter in a medium sauce pot over medium-low heat, stirring until melted. Remove the pan from the heat and whisk in the sugar and brown sugar right into the pot. Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour and cocoa powder until evenly combined.
2. Count out 12 pecan halves and set aside. Roughly chop the remaining pecans and stir them into the brownie batter. Divide the batter into the bar pan, or spread into the 8-inch pan and arrange the reserved pecan halves on top. Bake for about 20 minutes, until the tops of the brownies lose their shine. If baking in an 8- inch pan, bake an additional 5 minutes. Cool the brownies for an hour before removing from the tin (and slicing, if baking in a larger pan).
3. The brownies will keep in an airtight container for up to 5 days, and the brownies actually improve after a day.
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