Best 6 Erics Famous Brownies Recipes

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Searching for the ultimate recipe to tantalize your taste buds with a batch of delectable "Eric’s Famous Brownies"? Look no further, dear reader! In this comprehensive guide, we will embark on a culinary adventure, exploring the secrets behind creating the most extraordinary brownies that will leave you and your loved ones spellbound. Get ready to unravel the mysteries of achieving that perfect balance of fudgy interior, crispy edges, and a rich, decadent chocolate flavor that will undoubtedly become the talk of the town.

Let's cook with our recipes!

THE BROWNIE THAT STARTED IT ALL A.K.A THE WORLD'S BEST BROWNIE



The Brownie That Started It All a.k.a The World's Best Brownie image

Provided by Food Network

Categories     dessert

Time 40m

Yield 20 to 24 brownies

Number Of Ingredients 11

Vegetable oil cooking spray
8 ounces (2 sticks) butter
2 cups sugar
4 eggs, beaten
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon salt
5 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
1/3 cup pecans, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 13 by 9-inch pan with vegetable oil spray.
  • In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
  • Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.

ERIC'S BROWNIES



Eric's Brownies image

Eric has been one of our family's closest friends for about 40 years. His mom is a great cook, and he has come up with a few goodies himself.

Provided by CCLady

Categories     Bar Cookie

Time 40m

Yield 1 13x9 pan, 24 serving(s)

Number Of Ingredients 7

2 cups brown sugar
3/4 cup cocoa
1 cup melted butter
2 eggs
1 cup flour
2 tablespoons vanilla extract
1 1/2 cups chopped nuts

Steps:

  • Grease 9"x13" pan; pre-heat oven to 350º.
  • Combine cocoa and melted butter.
  • Add to sugar; blend well.
  • Add eggs and vanilla; stir by hand.
  • Add flour and nuts.
  • Pour into pan; bake for 25 minutes.
  • Cool before cutting.

Nutrition Facts : Calories 222.2, Fat 12.9, SaturatedFat 5.8, Cholesterol 38, Sodium 125.5, Carbohydrate 25.6, Fiber 1.8, Sugar 18.3, Protein 3.1

WORLD FAMOUS BROWNIES



World Famous Brownies image

This recipe is adapted from "Robert's Absolute Best Brownies" from Leite's Culinaria website.I have tried dozens of brownie recipes but this one is my all-time favorite. The addition of unsweetened chocolate makes these the deepest, richest, most decadent brownies ever!

Provided by mister_quasar

Categories     Dessert

Time 45m

Yield 12 brownies, 12 serving(s)

Number Of Ingredients 8

6 tablespoons unsalted butter
4 ounces bittersweet chocolate
4 ounces unsweetened chocolate
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
1 pinch salt

Steps:

  • Preheat the oven to 350°F.
  • Line an 8-inch square pan with aluminum foil.
  • Place bittersweet chocolate, unsweetened chocolate and butter in a large microwave-safe bowl. Microwave for 2-3 minutes, stirring every 30 seconds (don't skip this step or the chocolate will scorch!) until mixture is melted. Cool to lukewarm (don't skip this step either or the eggs will curdle!).
  • Once mixture is cooled, stir in the sugar, pinch of salt, and vanilla until combined.
  • Beat in the eggs by hand, one at a time.
  • Add the flour and stir energetically for 3-5 minutes until the batter is thick, smooth, and 'dry'. It will look curdled at first and may have some separated liquid, but if you stir it thoroughly it will reach the correct consistency. (This step is the most important to ensure the brownies have the perfect consistency!).
  • Scrape the batter into the prepared pan and bake until the center feels almost set (with a few dry crumbs when tested), about 20-30 minutes. Do not overbake!
  • Let the brownies cool completely in the pan before serving. (Note: These brownies will 'mature' and improve in flavor and texture the following day or two after baking. Don't eat them all the first day and you will see what I mean!).
  • These brownies can be stored, tightly covered with aluminum foil, at room temperature for up to a week.
  • Enjoy!

Nutrition Facts : Calories 169, Fat 11.5, SaturatedFat 7, Cholesterol 46.3, Sodium 28, Carbohydrate 17.4, Fiber 1.6, Sugar 12.7, Protein 2.6

ERIC'S FAVORITE GLUTEN FREE BROWNIES



Eric's Favorite Gluten Free Brownies image

Eric says: "These are the best brownies I've ever eaten in my life. Period, full-stop. Rich, moist, and gooey with deep dark chocolate goodness. This is exactly what a dessert is supposed to be."

Provided by Malak

Categories     Recipes

Number Of Ingredients 8

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
7 ounces bittersweet chocolate, coarsely chopped (or use baking coins if you can get them)
1 cup granulated sugar
2 teaspoons vanilla extract
large pinch of salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup Breadtopia Gluten Free All Purpose Flour (3 ounces)

Steps:

  • Position rack in center of oven. Preheat oven to 350°F.
  • Butter an 8 inch square baking pan. Cut a piece of parchment paper to fit bottom of pan and butter paper.
  • In a double-boiler (or a metal bowl set over a pot of simmering water) stir butter and chocolate until chocolate is melted. Take care not to let the metal pan touch the simmering water or your chocolate could become overheated and grainy. Remove from heat. Whisk in sugar, vanilla extract, and salt. Whisk in the eggs one at a time and then the egg yolk. At this stage, it's normal for the mixture to look a little grainy. Whisk in the flour, stirring until the mixture is smooth and shiny.
  • Pour into the prepared baking pan and bake 30-35 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. These are meant to be fudgy brownies, so be careful not to over bake them. I like to take them out of the oven when my tester comes out with a few crumbs adhering to it, but no streaks.
  • Cool pan on a rack for about 10 minutes. Run a sharp knife between edges of brownies and pan. Cut brownies into squares with a sharp knife. The paper lining will make it easier to lift brownies out of pan.
  • Makes 16 2-inch squares

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY



How To Make The Best Brownies Recipe by Tasty image

Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt

Provided by Vaughn Vreeland

Categories     Desserts

Yield 24 brownies

Number Of Ingredients 11

2 ½ sticks unsalted butter, plus more, softened, for greasing
8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
¾ cup unsweetened dutch process cocoa powder, divided
1 tablespoon espresso powder
2 cups granulated sugar
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour
flaky sea salt, for sprinkling

Steps:

  • Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
  • Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  • Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  • Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  • With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  • Position a rack in the middle of the oven and preheat to 350°F (180°C).
  • Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
  • Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  • Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  • Set the brownies on a cooling rack and cool completely in the pan.
  • Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams

CHEWIEST BROWNIES



Chewiest Brownies image

Rich chocolate chewy brownies, not cakey at all!

Provided by Krissyp

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 24

Number Of Ingredients 8

1 cup unsweetened cocoa powder
½ cup melted butter
2 cups white sugar
2 eggs
¼ teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
  • Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
  • Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.3 g, Cholesterol 25.7 mg, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 58.2 mg, Sugar 18.4 g

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of your brownies.
  • Don't overmix the batter. Overmixing can make the brownies tough.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the brownies dry.
  • Let the brownies cool completely before cutting them. This will help them to set and will prevent them from falling apart.
  • Store the brownies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Brownies are a classic dessert that is loved by people of all ages. They are easy to make and can be customized with a variety of different ingredients. Whether you like them fudgy, chewy, or cakey, there is a brownie recipe out there for everyone. So next time you are looking for a sweet treat, give one of these brownie recipes a try.

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