Category Archives: brownies

Deb’s Favorite Brownies from smitten kitchen

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  • 3 ounces (85 grams) unsweetened chocolate, roughly chopped
  • 1/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for pan
  • 1 1/3 cups (265 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
  • 2/3 cup (85 grams) all-purpose flour

    Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold, from the fridge. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.

Brownie in a Mug from celebrating sweets.com

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3 tablespoons granulated sugar
 3 tablespoons all purpose flour
1 ½ tablespoons unsweetened cocoa powder
Pinch salt
 2 tablespoons chocolate chips, plus more for topping
 1 ½ tablespoons vegetable oil, melted coconut oil or melted butter
3 tablespoons milk
 ¼ teaspoon vanilla extract
 Ice cream, whipped cream, powdered sugar, berries for garnish
Instructions
Place sugar, flour, cocoa powder and salt in a mug. Use a small whisk or fork, and stir until combined, and free of lumps. Stir in chocolate chips. Add oil, milk and vanilla, stir with a spoon or small rubber spatula until just combined (try not to over mix it). 

Sprinkle a few additional chocolate chips over the top and cook in the microwave for about 90 seconds (microwave times may vary). Eat immediately with ice cream, whipped cream, powdered sugar, or berries.

Notes
I have a used a 12oz and 16oz mug for this recipe.
Although this is a single serving dessert, you can easily split this between 2 adults.

banana bread brownies from 12tomatoes.com

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2 eggs
3 bananas, mashed
1 ½ cups sugar
1 cup sour cream
½ cup (1 stick) butter, softened
2 cups flour
2 teaspoons vanilla
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
½ cup chopped walnuts (optional)

For frosting:

½ cup (1 stick) butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
⅓ cup milk

 

  • Preheat oven to 375°F and grease a 9×13-inch baking dish or line with parchment paper.
  • Mash bananas until just smooth. Add cinnamon and stir until well blended.
  • In a large bowl, beat sugar, butter, sour cream, and eggs until creamy. Add vanilla extract and mashed bananas.
  • In a separate bowl, combine flour, baking soda, and salt. Slowly add dry ingredients to wet in 3 small batches. Optional: fold in chopped walnuts.
  • Pour batter into baking dish, spreading evenly, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to cool slightly.
  • In large sauce pan, melt butter until just golden brown in color.
  • Whisk in powdered sugar one cup at a time, followed by vanilla and milk.
  • Once mixture has come together and thickened, pour warm frosting over top of banana brownies, using a spatula to spread evenly over the top. Cool completely before cutting into squares to serve.

 

Brownies by Anna Thomas

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4 oz undownload (1)sweetened chocolate
4 oz butter
3 eggs
½ t salt
2 c sugar
2 t vanilla
1 c flour
1 c walnuts, chopped
powdered sugar

Preheat oven to 350.

Heat the chocolate and butter in the saucepan until almost completely melted. Remove from heat.

Beat eggs and salt until foamy. Gradually whisk in sugar until thickened. Add vanilla and chocolate, then flour, then walnuts.

Butter the baking pan and spread the brownie batter into it. Bake for 25 minutes, then insert a toothpick into the center. If it comes out nearly clean, the brownies are ready. If it’s very chocolately, bake another 5 minutes.

Cool, cut, dust with powdered sugar, and serve.