We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Chocolate traybakes
These brownies will tickle your taste buds and are 'heaven on earth'! Can be used as a dessert or simply for a day at the seaside!
95 people made this
IngredientsMakes: 24 brownies
- 275g butter, softened
- 375g caster sugar
- 4 eggs
- 75g cocoa powder
- 100g self-raising flour
- 100g plain chocolate chips
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat the oven to 180 C / Gas 4. Cut a rectangle of baking parchment to fit the base and sides of a 23x30x4cm baking tin. Grease the tin and then line it with the paper.
- Measure all the ingredients into a bowl and mix with an electric mixer.
- Spoon the mixture into the prepared tin. Scrape the sides of the bowl with a spatula to remove all of the mixture. Spread the mixture gently to the corners of the tin and level with a spatula.
- Bake until the brownies are crispy on top and a skewer inserted in the centre comes out clean, about 40 minutes. Allow brownies to cool in tin and cut into 24 squares.
These brownies are even more delicious when heated in the microwave and served with freshly whipped cream.
Reviews & ratingsAverage global rating:(9)
Reviews in English (9)
excellent, really tasty, and so easy the kids could make them... Yummy-28 Feb 2013
theses are THE BESTT! so soft and chocolately amazing recipee-15 Jun 2013
Our Ultimate Chewy Brownies
Do you like them cakey or fudgy? Light or dark? Chewy or tender? Warm or chilled? Nuts or no nuts? There's no way to satisfy everyone in the quest for the perfect brownies. However, oftentimes the baking journey is just as good as the destination (if not better), and this is a worthy batch to stop and visit.
- 3/4 cup (64g) unsweetened cocoa, Dutch-process or natural
- 8 tablespoons (113g) butter, melted and cooled
- 1/4 cup (50g) vegetable oil
- 2 cups (397g) sugar
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder, optional for enhanced chocolate flavor
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 3 large eggs
- 1 teaspoon vanilla extract
Preheat the oven to 325°F. Lightly grease a 9" x 9" pan, or 8" x 8" pan (for slightly thicker brownies).
Combine all the ingredients in a bowl and mix well.
Spread the batter in the pan.
Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with some moist crumbs clinging to it, but doesn't show any trace of raw batter.
Take it a step further
How to make brownies with shiny crust
Remove the pan from the oven and cool the brownies before cutting and serving.
Store, covered, for 5 days at room temperature, or freeze for up to a month.
Tips from our Bakers
Want to make a bigger batch of brownies, in a 9" x 13" pan? See our recipe for Quick and Easy Fudge Brownies.
For slightly thicker, less-dense brownies, add 1/4 teaspoon baking powder to the batter along with the flour.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Bring on the chocolate!
The most important part of a brownie is the chocolate. They can look right, but if they don&rsquot taste good, what&rsquos the point? Here&rsquos how these brownies make sure to pack a chocolate punch:
- Some chocolate is melted and mixed in with the batter. That gives a good base flavor.
- Adding semi-sweet and milk chocolate chunks into the batter intensifies the flavor and ensures each bite will have chocolate.
- Espresso powder is added right into the batter. The powder does not give any coffee or mocha flavor, but does a lot to increase the chocolate flavor.
All of these ingredients create the ultimate brownie! They&rsquore still nostalgic but updated to a ensure perfect bite each time.
- 1 ½ cups unsalted butter
- 3 cups white sugar
- 2 teaspoons vanilla extract
- 7 eggs, beaten
- 1 ¼ cups all-purpose flour
- 1 ¼ cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 pound chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Line one 9x9-inch baking pan with foil and spray with cooking spray.
In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Remove mixture from heat. Gradually pour the melted butter into the beaten eggs, whisking constantly, until mixture is fully incorporated. Stir in the vanilla.
Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
Bake in preheated oven until brownies are set (a toothpick inserted in the center should have small crumbs clinging to it, rather than wet batter), 45 to 50 minutes. Do not overbake!
- Baking spray with flour
- 3 (4-oz.) bittersweet chocolate bars (such as Ghirardelli), chopped (about 2 cups)
- 1 cup unsalted butter
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 tablespoons (1 1⁄2 oz.) bourbon
- 2 tablespoons instant espresso granules
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3 (4-oz.) semisweet chocolate bars, chopped (about 2 cups), divided
- 1 teaspoon flaky sea salt
Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Bring a medium pot with 1 inch of water to a simmer over low. Set a medium-size heatproof glass bowl over pot. Add chopped bittersweet chocolate and butter to bowl cook, stirring occasionally, until melted, about 2 minutes. Remove from heat cool slightly, about 10 minutes.
Whisk eggs, granulated sugar, brown sugar, bourbon, and espresso granules into cooled chocolate-butter mixture until well combined. Stir in flour and kosher salt until combined. Pour half of the batter into prepared pan. Sprinkle with 1 cup of the chopped semisweet chocolate. Top with remaining batter, smoothing with an offset spatula. Sprinkle with remaining 1 cup chopped semisweet chocolate.
Bake in preheated oven until center is set, about 25 minutes. Remove from oven sprinkle with flaky sea salt. Cool completely in pan, about 1 hour. Slice into 32 bars.
Ultimate Gooey Brownies
Ultimate Gooey Brownies are ridiculously tall, chocolaty, ooey, and gooey with a thick layer of sweetened condensed milk and chocolate in the middle!
Yield: 16 brownies
Prep Time: 10 minutes
Cook: 35 minutes
Tessa's Recipe Rundown.
Taste: The stuff chocoholics dream about.
Texture: Well, that’s the best part about these brownies! Ooey, gooey, fudgy, with chewy edges. Gimmmmeeee.
Ease: Easy peasy, but you’ll dirty maybe a few more dishes than with a typical brownie recipe.
Appearance: I mean, c’mon. Who could resist??
Pros: Amazing twist on an already perfect brownie recipe. A little braggy, I know, but I gotta be honest!
Cons: Not even remotely diet-friendly. Sorry (not sorry).
Would I make this again? Yes.
Oh my god, you guys. This recipe is ridiculous. Like straight up insanity. This is what happened when I denied a craving for brownies for a week straight. I suddenly found myself in the kitchen pulling together all the ingredients to make my Ultimate Brownie recipe (which took 6 batches to perfect) when I decided I wanted to switch things up a bit, kick the recipe up a notch if even possible.
I snooped around my stash of baking goodies and found a bag of peanut butter chips. Seemed promising, but I was nearly out of peanut butter so that wouldn’t go far. I had plenty of other chips and mix-ins but I wanted to do something a little more special. I remembered seeing something about adding sweetened condensed milk in between two layers of brownie batter before baking on Pinterest and was suddenly on this Ultimate Gooey Brownies adventure.
The adventure resulted in something so amazing and wonderful I just had to share as soon as I could. If you love chocolate, if you love brownies, if you love ooey and gooey, you’re going to die over these Ultimate Gooey Brownies. Don’t say I didn’t warn you!
If you make these Brownies, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
Love Handle the Heat? Don’t miss a recipe! Sign up to have new posts delivered straight to your inbox and receive a FREE cookbook!
Please take a look at the note within the recipe. After many mixed comments (some readers loving the recipe, others saying it was a failure) I went back into the kitchen for some further testing to see if there really was a problem. Unfortunately, I was unable to replicate the bad results however I’ve made some changes to the recipe detailed in the notes that should fix any problems that folks might be having. Thanks for all the feedback friends, my goal is to always share the best recipes possible and I couldn’t do it without you!
As mentioned earlier, this Ultimate Double Chocolate Brownie recipe is quite detailed. Therefore, you will need to make sure that you shop for all these ingredients. You cannot allow to miss out at least one of these ingredients as it can lead you towards frustrating situations.
- 2 cups of chocolate chunks
- ½ cup of coarsely chopped pecans
- ¼ teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour
- 2 large eggs
- 2 cups of sugar
- ½ cup of boiling water
- 2/3 cup of butter
- ½ teaspoon of baking soda
- ¾ cup of baking cocoa
Hershey’s Ultimate Chocolate Brownies | Chocolate Frosted Brownies Recipe
Hershey’s Ultimate Chocolate Brownies were a super duper hit with my kids. These are the most decadent chocolate frosted brownies that you will bake and a real treat for a chocolate lover.
It is sinful, rich and delicious. If you are a chocolate lover, this will call your name and fill your dreams.
These Brownies turned out to be the best decadent brownies I have baked so far. They are dark, rich, decadent, sinful and so chocolatey and all of us at home just could not hold ourselves from reaching for it.
Making frosted brownies had always been on my wish list and not for anything are they called as Hershey’s best brownies, they were not only easy to make but also came out perfect.
The frosting on top along with the thick gooey brownie is any chocolate lover’s dream come true. They were simply ultimate in their taste and texture.
To make these brownies eggless, you can use flax eggs.
1. I used up all the frosting. The original recipe called for 2 tbsp milk and I added it as mentioned and found it a bit runny, so if you are going to serve immediately use just 1 tbsp. But, though runny the frosting did firm up after refrigeration.
2. Do not over beat the batter and also do not over bake than the time mentioned else the top will harden.
Our Favorite Video:
3. If you want, you can also add 1/2 cup of walnuts or any nuts of your choice to the batter before baking.
- 3 ounces unsweetened chocolate
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup all-purpose flour
- ¼ teaspoon baking soda
- 1 cup dark chocolate pieces
- ½ cup chopped nuts (optional)
- 1 recipe Chocolate Drizzle (optional)**
Preheat oven to 350 degrees F. Coarsely chop unsweetened chocolate. In saucepan melt butter and chocolate over low heat, stirring occasionally. Remove from heat cool.
Line 8x8x2-inch baking pan with foil. Spray with nonstick cooking spray set aside. Stir sugar into melted chocolate mixture until sugar is dissolved. Add eggs, one at a time, beating with wooden spoon just until combined. Stir in vanilla.
In bowl stir together flour and baking soda. Add stir-ins. Add flour mixture to chocolate mixture stir just until combined. Stir in dark chocolate pieces and nuts. Spread batter in prepared pan.
Bake 35 minutes or until edges are set and begin to pull away from sides of pan. Cool in pan on wire rack. Spoon chocolate Drizzle across top. Cut into bars. Makes 16 brownies