How To make Triple Rich Brownies
FIRST LAYER:
1 oz Unsweetened chocolate
1/4 c Butter
1 ea Egg
2/3 c Sugar
1/4 c Flour
1 c Chopped pecans
SECOND LAYER:
1/4 c Butter
2 c Powdered sugar
3/4 ts Vanilla
3 tb Whipping cream
THIRD LAYER:
1 oz Unsweetened chocolate
1/4 c Butter
Combine chocolate and butter by melting over low heat, stirring constantly. Beat together egg and sugar. Slowly add to the chocolate mixture, beating well. Stir in flour and nuts. Pour into lightly buttered 9-inch square pan. Bake at 350 degrees about 20
minutes. Cool. Next, prepare the second layer. Cream together butter, powdered sugar, vanilla, and whipping cream. Spread on top of the cooled brownies. Combine the remaining chocolate and butter, and melt over low heat. Pour the chocolate butter over the second layer. Chill until top two layers are firm. Cut into one-inch squares. Makes 36 squares
How To make Triple Rich Brownies's Videos
Worlds Best Fudgiest Brownies
Worlds Best Fudgiest Brownies Is My Best Brownie Recipe! Perfect Crisp Crackly Top, Super Fudgy Centre, Chewy Or Gooey In All The Right Places, Studded With Melted Chunks Of Chocolate!
RECIPE HERE:
PERFECT FUDGY BROWNIES ( Rich, Dense, Thick Chocolate Texture )
#brownies #chocolate #fudgybrownies
RECIPE:
200 grams dark chocolate
1/2 cup unsalted butter
3 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tsp instant coffee + 1 tsp water ( coffee mixture )
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 cup cocoa powder
1/2 teaspoon salt
BAKING PAN USED: 7 x 7 inches square pan
BAKING TEMPERATURE: 175' C
BAKING TIME: 40 - 45 minutes ( do the toothpick test )
PROCEDURE:
1. Grease your baking pan with a little amount of oil and line with parchment paper.
2. Put the dark chocolate & unsalted butter in a medium sized bowl & place over double boiler.
3. Stir continously until they completely melt. Remove from heat and set aside.
4. Place the eggs, granulated sugar & light brown sugar in a separate bowl & cream together using a whisk until the mixture turns pale yellow in color and the sugar has completely dissolved. You can use the double boiler method for this.
5. Remove the bowl and transfer on a flat surface. Add in the chocolate butter mixture, coffee mixture and vanilla extract. Mix thoroughly to combine.
6. Sift over the all purpose flour, cocoa powder & salt. Using a spatula, combine everything until you achieve a homogenous mixture.
7. Transfer on the prepared baking pan, level the mixture completely using an offset spatula & tap the pan on the table two times to remove trapped air bubbles.
8. Bake @ 175'C for 40 - 45 minutes.
9.Place on a wire rack after baking and cool completely before slicing into squares.
10. This recipe will yield 9 squares ( 2x2 inches ).
*When doing the toothpick test it is best to insert the stick a little away from the edge of the brownies rather than on the center to best achieve a fudgy & moist result. A small amount of crumbs on the stick when doing the test is just right, brownies will continue to settle or bake further after removing them from the oven.
*You can also use a bigger sized pan ex. 8 x 8 inches but lower the temperature to 170'C & adjust the time to 35-40 ,;whichever way, it's best to check your goodies carefully to avoid overbaking.
*You can add nuts, mallows, M&M's, Nutella, rice krispies, chocolate chips for added texture & flavor and more fun!
*If you want cakey texture brownies i will be posting another video and a different set of recipe soon.
If you like this video please leave a comment, share, like & subscribe to my channel and hit the notification bell for new recipes i will be sharing.
Take care, enjoy and happy baking ! :-D
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my new favorite brownie recipe, complete with ingredients & instructions! #brownies #recipe
The only thing better than a rich, fudgy brownie is a rich, fudgy brownie made with brown butter. These brown butter brownies have the most incredible fudgy texture and that signature crackle top!
Recipe:
I Baked 144 Brownies To Create The Perfect Recipe | Bon Appétit
48 hours of baking. A pound and a half of chocolate chips, another pound of cocoa powder, 5 pounds of chocolate, $30 worth of vanilla extract and many, many tastings. Join Chris Morocco in the Bon Appétit Test Kitchen as he takes you through the journey of creating his perfect recipe - one that took 144 brownies to achieve perfection.
See Chris's full final recipe here:
Director: Paz Mendez Hodes
Director of Photography: Kevin Dynia
Editor: Jess Lane
Talent: Chris Morocco, Hana Asbrink, Kelly Janke
Culinary Director: Kelly Janke
Producer: Christie Garcia
Line Producer: Jen McGinity
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Tony Aviles
Audio: Lily van Leeuwen
Food Stylist: Taneka Morris
Culinary Assistant: Danielle Brooks
Prop Styling: Gerri K. Williams
Photographer: Isa Zapata
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
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Assistant Editor: Marisa DeMarini
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Graphics, Animation: Léa Kichler
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Triple Chocolate Brownies by Kevin Dundon
This is Real Food with Kevin Dundon.
Get the kids baking with this delicious triple chocolate brownie recipe. Brownies are so easy to make and the perfect way to spend some quality family time together. Enjoy!
View the full recipe here:
triple-chocolate brownies recipes | kinder chocolate #brownies
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