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Desert brownies

Desert brownies

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Preheat the oven to 180 degrees C and place the grill on the bottom of the oven.

We cover with baking paper a form for brownies, of 20 cm.

In a bowl, put the butter, sugar, milk, cocoa and chocolate and melt in a bain marie, leave to cool slightly.

Add over our composition, one egg at a time and mix well.

We add flour and vanilla and if you like, now you can add nuts or hazelnuts.

Stir until it is dense and homogeneous, put the paper on the coated tray and put in the oven at 180 degrees C, for 20-25 minutes.

Allow to cool completely and cut into 4-5 cm squares.

& # 8211 Brownies with chocolate and raspberries

Hey there, my dear chocoholics! This recipe is for you! These double chocolate raspberry brownies have more chocolate than you can think of and just a touch of raspberry for that kick the berries add to pretty much any recipe. They look beautiful and they taste even better! So gooey and flavorful, packed with chocolate and aroma!

Everyone following this blog for a longer period of time know that this is not the first brownie recipe on my blog. In fact, I have quite a collection of brownie recipes, each and every one of them with its own texture and taste: Nutty Brownies, Nigella & # 8217s Everyday Brownies, Dark Beer Brownies or these Coconut Brownies. They are all soooooo delicious! Whichever you decide to bake, your taste buds will rejoice!

Check out this short video on how to make these delicious double chocolate raspberry brownies!

  • 180g butter
  • 180g dark chocolate chips A (60-70% cocoa content)
  • 215g white sugar
  • 150g eggs
  • 1 teaspoon vanilla extract
  • 130g all-purpose flour
  • 2g salt
  • 80g dark chocolate chips B (60-70% cocoa content)
  • 80g fresh raspberries
  1. Combine the butter and chocolate chips A in a bowl. Place over a hot water bath and melt until smooth and even.
  2. Remove from heat and allow to cool down for 10 minutes then stir in the sugar. Mix well.
  3. Add the eggs, one by one, mixing well. Stir in the vanilla extract.
  4. Add the flour and salt and mix until combined.
  5. Spoon the batter into a square pan (25x25cm) and level well.
  6. Sprinkle in the chocolate chips B and the raspberries.
  7. Bake in the preheated oven at 350F for 20 minutes.
  8. Allow to cool down completely before slciing and serving.
  9. Enjoy!

I don't even know how many brownie recipes published on the blog this is. But it has definitely entered the top of my favorites, because it is so moist and dense, so tasty and delicious! The double dose of chocolate is responsible for the incredible texture and the perfect, chocolatey taste! Raspberries are the ingredient that cuts easily through the taste of chocolate & # 8211 plus, as we all know, chocolate and raspberries make a very good team and represent one of the classic combinations of confectionery tastes!


Cakey Brownies

Line a 9x13 inch pan with parchment paper and oil the whole thing down with vegetable oil.

Add sugar and butter to the bowl of a stand mixer. Cream together with the paddle attachment until light and fluffy.

Add cocoa powder, kosher salt, and baking powder in a separate bowl. Whisk to combine, and then add to stand mixer bowl. Combine on slow speed.

Add eggs, one at a time, to the bowl of the stand mixer as it mixes. Wait until each egg is fully incorporated before adding the next one.

Add ½ cup water and beat on high speed until the batter is nice and creamy.

Add the flour to the bowl of the stand mixer and minimally mix. Don’t overmix!

Pour batter into prepared pan and bake at 350 ° F for 25-30 minutes, until it looks like a cake. Test with a toothpick to ensure that it is cooked.

Use parchment paper to lift the brownies out of the pan and allow them to cool on a wire rack for at least 1 hour.

Optional: Make frosting. In the bowl of a stand mixer, combine softened butter, powdered sugar, cocoa powder, and milk. Mix on high speed for about a minute, or until completely combined.

Top brownies with frosting and optional sprinkles. Serve and enjoy!

Chewy, Fudgy Brownies

Prepare your baking dish by lining with aluminum foil or parchment paper and greasing with cooking spray.

In a large bowl, combine cocoa powder, espresso powder, chopped unsweetened chocolate, and boiling water. Stir to combine and get everything melted.

While still warm, add butter and stir until melted. Add vegetable oil and stir again.

Once the mixture has cooled, add the eggs and egg yolks and stir to combine.

Add vanilla extract and whisk, then add granulated sugar and stir to combine.

Next, add flour. Mix it thoroughly and then add the chopped bittersweet chocolate. Stir to combine one last time.

To beat into prepared pan. Bake at 350 ° F for 30-35 minutes, until a tester comes out clean-ish.

Let cool brownies for one hour in the pan.

Remove them from pan using parchment or foil. Serve and enjoy!

Melty Brownies

Line a 9x13 inch pan with parchment paper and oil the whole thing down with vegetable oil.

In a large bowl, combine the white sugar, melted butter, espresso powder, and vanilla extract, 4 eggs, and 2 egg yolks. Whisk to combine.

Add cocoa powder, vegetable oil, and chopped chocolate. Whisk to combine.

In a separate bowl, combine bread flour, salt, and baking powder. Add to the rest of the ingredients and stir to combine. Don’t worry about overmixing.

To beat into prepared pan. Bake at 350 ° F for 25-35 minutes, or until your desired doneness has been achieved.

Chocolate desserts: Lava Cake and Brownies

The best desserts in the world are chocolate ones. My mother makes homemade chocolate and Ade, my sister, is an expert in chocolate cakes. I & # 8230 eat them better than anyone. I love to cook, except for desserts that seem complicated to me with their beaten eggs and slowly incorporated flour, with their exact quantities and long baking times.

But the truth is that any chocolate lover, no matter how convenient, must know how to prepare one or two recipes at hand for when he finds it impossible to appeal to loved ones, and the craving for chocolate threatens to scream. getting louder.

Fortunately, especially for me, Lava Cake and Brownies were invented. Both are quick, easy and lots of recipes, muuuultă, muuuuuultă chocolate!

-grease and flour for grinding Ramekin dishes (small ceramic dishes used for baking and serving)

Melt the chocolate in a bain-marie (steam) but make sure that the bowl in which the chocolate is located does not touch the boiling water underneath. Beat the 8 eggs (whole and yolks) with a fork and add a little powdered sugar. Add the melted chocolate and mix gently until smooth. Then sift the flour over the composition, in two stages, stirring carefully so that no lumps form.

Grease the Ramekin dishes with butter all over the surface and then line them with flour. Fill the molds with ¾ composition and put them in the preheated oven at 180 degrees C for 15 minutes.

The result will be a delicious Lava Cake in which when you put the teaspoon, the chocolate will flow in sweet and fine waves.

-85 grams of flour (about 3/4 cup)

-1 cup sugar (or less if you don't want very sweet)

Turn on the oven and let it heat over medium to low heat, approx. 180C. Cut the chocolate and butter into pieces and let them melt in the steam bath, stirring occasionally to combine. The bowl in which the two melt should NOT touch the water, otherwise the chocolate will burn. Set the mixture aside to cool.

Line a small, tall tray with baking paper (I use a silicone dish and don't put baking paper in it). Using a mixer, mix the eggs with the sugar for 3-8 minutes until it turns into a fluffy, milkshake-like cream.

Add the chocolate and butter mixture to the eggs, stirring with an 8-shaped spatula. Using a sieve, sift all the flour mixed with the cocoa over the composition at once and incorporate them with the spatula. Stop when the composition is uniform. you mix it too much. Pour the composition into the pan and place in the preheated oven for 25 minutes. If after this time the mixture still moves when you shake the tray, leave it for another 5 minutes. A light crust should form and the brownies should be soft to the touch, but not very liquid.

Both recipes are delicious, super quick and easy, daaaar, the most important aspect is that they have plenty of chocolate!

I know I am coming down to the wire here as far as Christmas treats go. I started a little late this year. You & # 8217d think I would be a better blogger and start preparing for Christmas back in July when far more prepared folks do. But ya know & # 8230 I & # 8217m me.

And I have to say, the inspo for this brownies came from one of my kiddo & # 8217s best friends, Nate. Last weekend we went over to their house to take part in a fun & # 8220Bake-Off & # 8221 tradition they have. All the kids have to come up with a recipe, bake it and present it to & # 8220the judges & # 8221. Anyhow, Nate wanted to make a kind of no-bake bar with Oreos, chocolate and mint extract. He didn & # 8217t follow a recipe choosing to create the bars all on his own.

Here & # 8217s a picture of my boys and their friends & # 8230

Unfortunately when Nate added the peppermint extract to his recipe, he was a little heavy-handed. And for those of you who have ever used peppermint extract, it can go from delicious to yikes in a matter of a few drops. Been there, done that.

Unfortunately, his bars were not the overall winner of the bake-off. BUT I will tell you & # 8230chocolate, Oreos, and mint definitely belong together, so I decided to riff on Nate & # 8217s idea and make some brownies!

Grasshopper Brownies

Brownies are one of my favorite things ever. I have almost 40 homemade brownies recipes on the blog, so it should come as no surprise if you have visited before. And the fudgier the better!

People tend to associate chocolate and mint with either Christmas or St. Patrick & # 8217s Day. But they are totally wrong, it should be enjoyed all year round! No Bake Mint Chocolate Chip Pie is perfect in the summer when you don & # 8217t want to heat up the house.

I have been making the same Easy Homemade Brownies Recipe since I was a little girl. The only bigger brownie fan in the world might be my dad. And that is just a maybe, we are pretty much neck and neck for our obsession. I grew up making this same fudgy brownie recipe almost every weekend. We topped with chocolate frosting, but today I am taking the up a notch with mint and a chocolate ganach! Because if you are making brownies from scratch, why not go all out!

The key to fudgy brownies requires a couple things. Plenty of eggs, not a ton of flour and vegetable oil in place of butter. That way you get rich, chocolatey, fudgy brownies that aren't greasy. I use Crisco 100% Pure Vegetable Oil for reliable great results every time. I am excited to be a partner with Crisco this year. Check out the Meatball Sub Egg Rolls I made last time.

To make these brownies fit for the holidays, I topped with with mint buttercream, similar to these Mint Chocolate Chip Brownies. Then a rich chocolate ganache. I like my ganache to stay kind of gooey, not get hard and separate from the frosting. So I like to use equal parts of heavy cream to chocolate. But if you like yours to solidify more, then you can use more chocolate.

So mix up your holiday baking these year and add these Grasshopper Brownies to the list, trust me everyone will love you for it!

These are brownies are inspired by Aaron Sanchez from Food Network Magazine, and made from scratch. This means they are not made from a boxed mix, but ingredients that you probably already have in your kitchen:

  • Unsalted butter, plus more for greasing
  • Sugar + dark brown sugar
  • Eggs
  • Vanilla
  • Cocoa powder
  • Flour + baking powder + kosher salt
  • Mexican cinnamon (I used regular)
  • Chili powder
  • Chocolate chips (60% cocoa bittersweet chocolate chips)

How to make brownies

1. Melt the butter with the chocolate in a bain marie, mix until you get a smooth and compact mixture. Then add the crushed hazelnuts and dried cherries.

2. In a larger bowl, mix the cocoa, flour, baking powder and sugar. Then add the chocolate mixture, mix and finally add the eggs to this mixture and mix well.

3. Preheat the oven to 180 ° C, line a smaller, deeper tray with baking paper, pour the brownies dough into it and bake for about 20-25 minutes (depending on the oven).

4. But make sure the brownies don't stay in the oven too long - they could be hard and dry. Try to make them firm on the surface, but still soft inside. The toothpick will also help you - if nothing sticks to it, after you stick it in the dessert, you can take the brownies out of the oven.

5. Allow to cool slightly and cut into squares.

6. In a smaller pot heat Salko caramel - you can spread brownies with it, but if you want to pour the caramel over the dough, we recommend dissolving Salko with whipped cream. You can enjoy the chocolate paradise. Pleasant tasting.

Tip time: If you want to sweeten your life even more, add a tablespoon of vanilla ice cream to the brownies and a banana cut into thin slices. But we have one more piece of advice for you: if you have baked too many brownies or want to keep them for later, just freeze them and then reheat them a little in the oven. They will taste like fresh ones!

Malted “Forever” Brownies

Claire Saffitz named these her “forever” brownies because it took so much work to get them right that she’s vowed to never develop another brownie recipe again. (Selfishly, we hope that conviction doesn’t hold.) One of the hardest aspects to nail was the chewy-and-fudgy texture, which she eventually achieved by chilling the baked brownies in the fridge for at least an hour. Sprinkle flaky salt on top of the batter prior to baking if you’re a salty dessert person.

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Unjust Desserts? Woman Claims Katharine Hepburnâ & # x20AC; & # x2122; s Best Brownies Everâ & # x20AC; & # x2122; Wrecked Her Marriage

Could a recipe for brownies be so delicious that they actually broke up a marriage?

Sydne Newberry & rsquos brownies are reputed to be the best ever created.

The recipe actually comes from legendary actress Katharine Hepburn, but Newberry adjusted the star's directions for what is regarded as an even more delicious treat.

Yet, the tweaks to the brownies may have cost Newberry her husband.

She says she shared the recipe with a friend who lived in Germany. That friend tried over and over but could not duplicate the results, so Newberry invited her friend to visit her home in America.

And that invitation turned into a recipe for marital disaster.

& ldquoWe couldn't get it to work, we never were able to figure out what she was doing wrong and she came over to the United States and stole my husband, & rdquo Newberry claims.

She added: & ldquoShe came over and decided she was going to start fooling around with my husband. "

The Los Angeles nutritionist says she divorced her husband and he later married the other woman.

Newberry says that in the end she got her sweet revenge, moving on and marrying the man of her dreams, George.

They are now enjoying those delicious brownies together.

To see Newberry & rsquos recipe and Hepburn & rsquos version, see below:

Newberry recipe:

1/2 cup unsweetened cocoa
1 stick butter
2 eggs
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup broken up walnut or pecan pieces (for better flavor, toast the nuts at 350 F for about 5 minutes)
1 teaspoon vanilla extract
Pinch salt

Grease an 8-inch-square pan. (Line it with aluminum foil, overhanging on all sides.)

Melt butter in a saucepan with cocoa and stir until smooth.

Remove from heat and let cool for a few minutes.

Whisk in eggs, one at a time.

In a separate bowl, combine sugar, flour, nuts and salt.

Add to the cocoa-butter mixture. Stir until just combined.

Pour into prepared pan and bake 30-40 minutes. (Do not overbake: Center should still be a little gooey.)
Let cool completely before cutting into squares. If foil lining is used, lift from pan and cut into 16 squares on a cutting board.

Hepburn & rsquos recipe:

& frac12 cup cocoa
& frac12 cup butter (1 stick)
2 eggs
1 cup sugar
& frac14 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake the brownies should be gooey. Let cool, then cut into bars.

Video: Τα ήσυχα βράδια Γιάννης Κότσιρας


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