THE BEST 4 EASY BROWNIES RECIPES
1# HEALTHY CHOCOLATE BROWNIES
INGREDIENTS
- 2 medium Sweet Potatoes, about 11oz / 300g with skin on
- 1 cup / 120g Ground Almonds
- 4.4 oz / 125g Dark Chocolate
INSTRUCTIONS
- Top and tail the sweet potatoes, prick and bake at 430F / 220C for 40 minutes.
- Once cool enough to handle scoop out the hot flesh and mix with the chocolate and almonds.
- Press sweet potato brownie mixture into a square dish about 8" then chill for an hour to set.
- Cut into squares and enjoy the healthy chocolate brownie. Store in the fridge where it will last for 5 days.
- Don't throw away the skin - the best thing with baking is you get a chefs treat of the nutrient-dense skins! You can bake the skins for a few minutes to make really crispy.
NUTRITION INFORMATION
Yield
9Serving Size
1Amount Per ServingCalories181Total Fat11gSaturated Fat3gTrans Fat0gUnsaturated Fat8gCholesterol1mgSodium79mgCarbohydrates17gFiber3gSugar9gProtein4gThis article adapted from this site
2#EASY FUDGY BROWNIES FROM SCRATCH
PREP 15mins COOK 30mins TOTAL 45mins
Our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. In the first step, we ask that you melt the butter with sugar, cocoa powder, and salt in a bowl set over a saucepan of simmering water. This process ensures that crinkly top that we all love. You can do this step in the microwave, but I do find the stovetop method to be more consistent.
These brownies aren’t too sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. Use natural or Dutch process cocoa powder for these (cacao powder works, too). I especially love using Droste Cacao (a Dutch process powder).
Makes 16 Brownies
YOU WILL NEED
10 tablespoons (145 grams) unsalted butter
1 1/4 cups (250 grams) granulated sugar
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt
1 teaspoon vanilla extract
2 large cold eggs
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) chopped walnuts or pecans, optional
DIRECTIONS
- PREPARE BATTER
- BAKE BROWNIES
Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering.
Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). Stir mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.
Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon. Then add the eggs, one at a time, stirring vigorously after each one.
When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan.
Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly underbaked.
Some readers have found they need to bake an extra 5 to 10 minutes. Brownies are easy to overbake so keep an eye on the doneness of the brownies and use the visual and toothpick test as your guide.
Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares.
ADAM AND JOANNE'S TIPS
- These are on the bittersweet side – we like that, but if you are more into milk chocolate than semi-sweet or dark, these may be a little bitter for you. Some readers have had success with adding a bit more sugar to accommodate.
- This recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks. Here’s one of them: “Sinfully Easy Delicious Desserts” If you love dessert as much as we do, buy it. You won’t regret it.
- Some readers have had problems with the fat separating during baking. Since the recipe calls for so much butter and so little flour, it is vital that the batter is beaten vigorously enough so that it emulsifies. Otherwise, you risk the fat seeping out when baking in the oven. Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
3# HOMADE BROWNIES MIX
4# ONE BOWL BROWNIES
Ingredients
- 1 cup butter, melted and cooled
- 1 cup granulated white sugar
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed or unsweetened cocoa powder
- 1 teaspoon espresso powder, optional
- 1 teaspoon kosher salt
- 1 ¼ cups chopped chocolate, divided
Instructions
Preheat oven to 350°F. Spray a 9×13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining 1/4 cup of chopped chocolate on top of the brownies.
Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. Store in an airtight container at room temperature for up to 4 days.
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