New recipes

Love Brownies

Love Brownies

Notes

Some tools that can help you prepare this dessert: V-Shaped Cutter, Brownie Pan, and Decorator Bottles.

Ingredients

  • 6 large strawberries
  • 1 18-21-ounce box fudge brownie mix
  • Icing, for decorating

Directions

Notch the top of a small strawberry to create a heart shape and remove the stem at the same time.

Prepare the brownie mix and bake according to the package directions.

Once cooled, decorate the brownies; pipe the lettering onto each brownie and complete the sweet message with a strawberry heart.


Hazelnut brownies recipe

These brownies are rich and gooey, with a pleasing crunch from the hazelnuts. This recipe makes 16 squares.

Ingredients

  • 200 g 70% dark chocolate, chips or cut into chunks
  • 150 g unsalted butter
  • 3 medium eggs
  • 250 g caster sugar
  • 50 g plain flour
  • 65 g whole, shelled hazelnuts in their skins
  • 7.1 oz 70% dark chocolate, chips or cut into chunks
  • 5.3 oz unsalted butter
  • 3 medium eggs
  • 8.8 oz caster sugar
  • 1.8 oz plain flour
  • 2.3 oz whole, shelled hazelnuts in their skins
  • 7.1 oz 70% dark chocolate, chips or cut into chunks
  • 5.3 oz unsalted butter
  • 3 medium eggs
  • 8.8 oz caster sugar
  • 1.8 oz plain flour
  • 2.3 oz whole, shelled hazelnuts in their skins

Details

  • Cuisine: British
  • Recipe Type: Brownie
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 160°C fan/350°F/gas mark 4.
  2. Melt the chocolate and butter together in a bain marie.
  3. In a large bowl, whisk together the eggs and sugar. In a slow stream, pour a couple tablespoons of the melted chocolate butter mixture into the eggs and sugar. Whisk well. This is to stop the eggs from curdling. Now add the rest of the chocolate-butter mix and really whisk thoroughly. This stage is important as the mixture can split, but by continuing to whisk, the mixture should noticeably thicken. If that doesn&rsquot happen then you will need to blitz the mix with a hand blender to bring it back together.
  4. Use a wooden spoon to fold the flour and hazelnuts into the mixture.
  5. Line a 23 x 23cm/9 x 9in baking tray with greaseproof paper (letting a little extra hang over the sides). Pour in the mixture and bake until the brownies still wobble a bit in the centre &ndash about 15&ndash25 minutes.
  6. Leave to cool before cutting.

This recipe is from Towpath: Recipes & Stories by Lori de Mori and Laura Jackson (Chelsea Green Publishing, £27).

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Cannabutter: Your Main Ingredient

To be honest, weed brownies should rightfully be called Cannabutter Brownies, as the main ingredient in them – the one that makes them psychoactive – is cannabutter and not weed itself. Unfortunately, using raw cannabis for your baking won’t do much in terms of effects in this heart-warming dessert. In order to make brownies that will have the same effects as the bud, weed should first be decarbed – heated up in the oven at around 120C (250F) for at least half an hour. Decarbing cannabis releases THC and CBD that are otherwise kept in the dormant stage. After that, decarbed weed has to be simmered for several hours in a mixture of water and butter. This is when butter soaks in all of the cannabinoids and their power. After it’s cooled down, butter can be used in cooking and baking. Making cannabutter takes some preparation – in order to make everything correctly, check out Herbies’ guide.


Preparation

Position a rack in the middle of the oven and preheat the oven to 350 F. Line a 9- by 13-inch baking pan (at least 2 inches deep) with aluminum foil (it's OK if the whole pan doesn't get covered, just be sure to cover the bottom and long sides), leaving a few inches overhanging the sides.

Melt the butter in a small saucepan over low heat. When it has melted completely, increase the heat slightly to bring the butter to a gentle simmer, stirring continuously, then cook, stirring and scraping the bottom and sides of the pan to pick up any milk solids that may be sticking to the pan, until the butter is golden yellow, smells nutty and has stopped making hissing and popping noises, 2 to 4 minutes, depending on the exact heat level and the material of the pan used. Remove from the heat and stir in the chopped chocolate. Set aside to allow the chocolate to melt.

Combine the granulated sugar, brown sugar, salt, eggs, vanilla and instant coffee (if using) in the bowl of a stand mixer fitted with the whisk attachment (or combine them in a large bowl and use a handheld mixer). Mix on medium-high speed until thick and fluffy, 7 to 10 minutes.

While the stand mixer is busy whipping, combine the flour and cocoa powder in a medium bowl and stir with a whisk to break up any lumps.

Reduce the mixer speed to low. Pour in the warm chocolate-butter mixture, then add the flour-cocoa mixture (I spoon in the dry ingredients to gradually introduce them to the batter and decrease the cloud of flour puff that occurs from dumping it all in at once). Mix on medium speed until uniformly combined.

Stop the mixer and remove the bowl. Scrape down the sides and bottom of the bowl to ensure that everything has been well-incorporated. Using a flexible spatula, gently fold in the cheddar cheese cubes, then pour the batter into the prepared pan, spreading it evenly.

Bake for 15 minutes, then rotate the pan and bake for 15 minutes more, until the brownies look set and are barely firm to the touch. Remove the pan from the oven and let cool slightly (just a few minutes), then sprinkle the cheese pieces over the top, spreading them evenly for a nice pop of cheddar color.

Let the brownies cool completely (this is the hard part) to allow them to set. Slide a butter knife around the edges of the pan to loosen them, then use the overhanging foil to lift the brownies from the pan and transfer them to a cutting board. Cut into squares, then enjoy your new favorite brownies. These keep well in an airtight container (with waxed paper between the layers) at room temperature for about a week.


Homemade Brownie Recipe

Homemade brownies might be one of my all time favorite desserts. It doesn’t matter if they are served cold or a la mode, either way, I love them!

This recipe for Homemade Brownies makes the best brownies I’ve ever had, and that’s not something I say lightly. These brownies are not overly sweet, especially when made with a dark cocoa powder.

Rich, decadent, chewy and utterly delicious are the terms I would use for these brownies.

Easy Homemade Brownies

However these homemade brownies are also incredibly easy to make. Because these brownies are made with cocoa powder, there is no chopping or melting of chocolate required. Therefore there is a good chance you already have the ingredients you need in your pantry!

How Do You Make Homemade Brownies?


Once upon a time my brownies always came from a box brownie mix. One of the reasons I avoided homemade brownie recipes was because they always seemed to call for unsweetened chocolate.

While I have nothing against unsweetened chocolate it’s just something I don’t keep on hand. Therefore I often skipped making homemade brownies.

This homemade brownie recipe however doesn’t require any baking chocolate and all you have to melt is some butter in the microwave.

What Ingredients Do You Need For Homemade Brownies?

One of the things I love most about these homemade brownies, aside from their amazing flavor and texture, is how simple the ingredients are. To make these easy homemade brownies, you need:

  • Butter
  • Sugar
  • Cocoa Powder – Preferably Dutch Process
  • Salt
  • Eggs
  • Flour
  • Vanilla
  • Salt
  • Baking Powder
  • Chocolate Chips, Nuts or Mix-Ins (I like mini chocolate chips)

What Kind Of Chocolate Do You Use In Homemade Brownies?

These brownies use cocoa powder instead of baking chocolate or chocolate chips for their chocolate base. Chocolate chips are added these brownies as a mix in, however there is no melting of any chocolate to make these.

When it comes to cocoa powder, I have two particular cocoas that I prefer. My every day go to cocoa powder is Hershey’s Special Dark Cocoa Powder. Most of the time I can find this at a local supermarket.

That said, I usually stock up on it at Amazon. Another cocoa powder that I’ve fallen in love with is Rodelle Gourmet Baking Cocoa.

Different Types of Cocoa Powder

There are two main types of cocoa powder. First there is Dutch process cocoa powder and then there is natural cocoa powder.

Both of the cocoa powders that I recommend are, at least partially, Dutch process cocoa powder. The Hershey’s Special Dark Cocoa Powder is a blend of natural and Dutch-process.

Natural Cocoa Powder

Natural cocoa powder is what you most often find at the grocery store. The good old standby Hershey’ Cocoa is a natural cocoa powder. If a cocoa powder doesn’t say natural or Dutch, it’s probably the natural variety.

It’s made from the processed cocoa solids, which are ground into a fine powder. It tends to be light in color and have a slightly acidic taste.

Consequently, from a scientific standpoint it works well in recipes that use baking soda as their leavener. The acid in the natural cocoa powder reacts to the base in the baking soda to create carbon dioxide bubbles that help your recipe rise.

Natural cocoa powder is a bit more flexible than Dutch process, and can be also be used with baking powder. If a recipe just calls for cocoa powder, usually natural cocoa powder is what it’s referring to.

Dutch Process Cocoa

Dutch process cocoa has been processed to help neutralize the acid in natural cocoa powder. Because of this it has, according to some taste buds, a richer, smoother more pure chocolate flavor.

Dutch process cocoa often has a bit of a reddish coloring, which you can see reflected in my homemade brownies.

Due to the fact that Dutch process cocoa is not as acidic, it doesn’t react with alkaline leaveners like baking soda to produce carbon dioxide. If you are making a recipe that only uses baking soda and you use Dutch process cocoa, you probably aren’t going to get as much rise as you might be expecting.

Dutch process cocoa is usually found paired with baking powder, which has a neutral pH. For baking recipes you want to pay attention to the pairing of baking soda, baking powder and your cocoas. For recipes like chocolate sauces or puddings, you can really just go with what your taste buds prefer.

Where to Buy Dutch Process Cocoa Powder

Dutch process cocoas aren’t as common in the grocery store, though my beloved Hershey’s Special Dark Cocoa Powder is a combo of Dutch and natural cocoa powders. My local Safeway and Albertsons stores often carry it, so I use it often in my baking.

I’m currently in love with Rodelle’s Gourmet Baking Cocoa, which is a Dutch process cocoa. I’ve never seen it in store, so it’s an Amazon order item for me.

There are a really wide variety of Dutch process cocoas on the market. I haven’t tried many of the ones available due to a nut allergy in the house.

If you have nut allergies in your family, make sure to always check your cocoa for may contain or made in a facility warnings. But the sky is the limit when it comes to variety with Dutch process cocoa.


Tips for the Best Brownies

  • Use dark chocolate cocoa powder. As I mentioned above, I think dark chocolate cocoa really takes the chocolate in brownies to the next level.
  • Don’t over bake. It’s better to pull your brownies out too early than bake them for too long. Bake them until a toothpick inserted in the center comes out with just a few crumbs attached. If you’re unsure, just go ahead and take them out of the oven. They will still cook a bit as they cool.
  • Let them cool. These brownies are seriously good, but give them a chance to cool so that you can get that cakey, chewy texture. Plus, they will be easier to slice if you let them cool.


Preparation

    1. Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350°F. Line an 8 × 8-inch pan with 2 sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil and set aside.
    2. Bloom the cocoa: In a large heatproof bowl, whisk the cocoa powder and ¼ cup boiling water (4 oz / 113g) until smooth (this will bring out the flavor of the cocoa).
    3. Melt the chocolate, butter, and oil: Add the semisweet chocolate, butter, and oil to the bowl with the cocoa mixture and set it over a medium saucepan filled with about 1 inch of simmering (not boiling) water (make sure the bottom of the bowl isn’t touching the water). Warm the mixture gently, stirring occasionally, until the chocolate and butter are melted and the mixture is smooth. Remove the bowl from the heat and let cool until lukewarm.
    4. Add the sugars and egg: Whisk the granulated and brown sugars into the chocolate mixture. It will look grainy and you might see some of the fat start to separate from the rest of the mixture, which is normal. Add the whole egg, egg yolks, and vanilla and whisk vigorously until the mixture comes back together and looks very thick, smooth, and glossy.
    5. Add the dry ingredients: Add the flour, malted milk powder (if using), and salt and whisk slowly until everything is combined, then whisk more vigorously until the batter is very thick, a full 45 seconds.
    6. Fold in the chocolate and bake: Add the milk chocolate to the batter and fold with a flexible spatula to distribute. Scrape the batter into the prepared pan, spreading in an even layer all the way to the corners.
    7. Bake the brownies until the surface is shiny and puffed and the center is dry to the touch but still soft when pressed, 25 to 30 minutes.
    8. Cool, chill, and cut: Allow the brownies to cool in the pan until they are no longer hot, about 1 hour, then refrigerate until the bottom of the pan feels cold, about 1 hour longer (this results in a chewier texture). Use the ends of the foil to lift the brownies out of the pan and transfer to a cutting board. Slice the brownies into 16 squares.

    Reprinted from Dessert Person: Recipes and Guidance for Baking with Confidence. Copyright © 2020 by Claire Saffitz. Photographs copyright © 2020 by Alex Lau. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House.

    Buy the full book from Amazon or Bookshop.


    Recipe Summary

    • 1 (21.5 ounce) package brownie mix
    • 6 graham crackers
    • 1 ½ cups miniature marshmallows
    • 8 (1.5 ounce) bars milk chocolate, coarsely chopped

    Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan.

    In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside.

    Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.


    Lunch Lady Brownies Ingredients Needed:

    Evaporated Milk or real milk

    Note: I added pecans to my most recent batch and they were delicious! If you like nuts in your brownies add them. I also only used 1.5 cups of powdered sugar for the frosting and that worked well too.

    Recipe Feedback: “You were right…best brownies ever! Absolutely delicious, my family loved them. Thank you for all your wonderful recipes. I love Front Porch Life Magazine too.”-Jessica

    “Best brownies I’ve ever made! Seriously incredible. Thank you for this delicious recipe. Keeper for sure!”-Carol

    “Followed the directions exactly and they turned out perfect. My family loves them! Definitely a recipe I will make over and over!”-Tammy

    Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking, and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!


    Lunch Lady Brownies

    These aren’t just really tasty, they’re pretty easy as well. Yes, they are a from scratch recipe, so they take a bit more time than the box mix, but it’s really worth it. Trust me on this.

    Ingredients:

    Everything you’ll need is a basic pantry staple. Super simple ingredients for a deliciously scrumptious dessert.

    • Butter
    • Cocoa Powder
    • Flour
    • Sugar
    • Eggs
    • Vanilla
    • Milk
    • Powdered Sugar

    Lunch Lady Brownies Recipe

    1. Prep. Grab your baking dish and line it with aluminum foil. I have Non-Stick foil which is super handy. Spray with with cooking spray.
    2. Mix. Melt two sticks of butter and mix with cocoa powder. Then add the flour and sugar. Last, the eggs and vanilla.
    3. Bake. Pour the batter into the pan and bake for 25 minutes.
    4. Frost. Make the frosting by mixing all the ingredients together and pouring over the warm brownies.

    If you want, you can skip the chocolate frosting on top, but it’s highly recommended. These are SUPER rich and chocolatey so make sure you’ve got some milk on hand to serve with them!

    Keep these in the fridge and enjoy them or up to a week.

    You are going to love this recipe and find yourself making them over and over. Enjoy!


    Watch the video: Franchisor Qu0026A: Love Brownies (November 2021).