To commemorate one heck of a winter this year, I rounded up some delicious brownie recipes that you are bound to love. It’s been a rough winter up here in Cai, it seems like we’ve gotten bombarded with a new cold storm every week. It was nice for a while, but now it’s just too much to handle, so here are some warm brownie recipes to keep you warm throughout these cold nights.
1. crunchy fudge brownies
.1/2 a cup of butter
.2 cup of white sugar
.1 teaspoon vanilla extract
.1/3 cup unsweetened cocoa powder
.1/2 cup all-purpose flour
.1/4 teaspoon salt
.1/4 teaspoon baking powder
Preheat oven to 175degrees C, grease and flour an 8-inch square pan
in a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan
Bake in preheated oven for 25 to 30 minutes. Do not overcook!!
2. low carb keto approved brownie
(Keto brownies have a very low net carb count. One brownie yields a mere 3 grams of net carbs and ZERO sugar. Each brownie clocks in at 180 calories and are a generous serving!)
In a mixing bowl, combine all your dry ingredients and mix well.
Combine butter with the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
In a separate large bowl, add your eggs and using an electric mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
Slowly add the chocolate and butter mixture to the eggs and continue mixing.
You’ll want to now add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter.
Transfer your brownie batter into an 8 x 8-inch pan covered with parchment paper. Bake the brownies for 14-18 minutes, or until a skewer comes out just clean from the center.
Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
3. chocolate chip brownies
Line a pan with foil or parchment. This makes it easier to lift the brownies out of the pan later.
Melt the butter and whisk in the cocoa powder. Let it cool slightly.
Beat the eggs, white sugar, and vanilla until light and frothy. What makes the top of brownies flaky? Beating the eggs and white sugar longer results in a flaky crackly brownie top when it comes out of the oven. This increases the top layer which is actually just a meringue.
Pour the cooled butter and cocoa mixture into the eggs and beat it again.
Stir together the dry ingredients and slowly mix them into the batter. Add any mix-ins that you like now. Nuts, chocolate chips, toffee bits, or candy are all delicious in brownies.
Your brownies are done when a toothpick/skewer inserted in the center comes out with some sticky crumbs on it. Let the brownies cool for at least 30 minutes before cutting into them.
4. brownie cupcakes
Preheat oven to 165 degrees C. Line 18 cupcake cups with paper liners.
Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
5. brownie cake
1 box chocolate cake mix, both 15 ounce and 18.5 ounce work
1 box fudge brownie mix
4 eggs, room temperature
1 1/4 cup water
1 cup vegetable oil
1 cup heavy whipping cream
1 bag (12 ounces) semi sweet chocolate morsels
Heat oven to 165 C. Prepare a cake pan with bakers spray or use the butter/flour method.
Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into prepared cake pan and bake for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
Carefully pour chocolate morsels into cream… it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.