Best Brownies With Brandy Whipped Cream Recipes
FLOURLESS CHOCOLATE BROWNIE CAKE WITH WHIPPED CREAM
If you're a fudgy brownie person, but crave a little more elegance, this is for you. It's deeply rich with cocoa and easy as pie -- or, really, much easier. It's not finicky in the way some flourless chocolate cake can be, and you can mask any mistakes (though there's not much to go wrong here) with a dusting of fine cocoa powder or powdered sugar. Dollop with whipped cream or creme fraiche when you serve.
Provided by Sarah Copeland
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
- Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
- In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
- Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
- For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
- Serve the cake warm or at room temperature with the whipped cream.
MEXICAN BROWNIES WITH CANELA WHIPPED CREAM
Pilloncillo is unrefined cane sugar shaped in a cone (it's called panela if it's round). It can be found in Latin markets and some supermarkets.
Provided by Aarón Sánchez
Categories dessert
Time 1h
Yield 27 brownies
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- In bowl over double boiler, melt piloncillo, both chocolates, and butter. Allow mixture to cool.
- In another bowl, whisk the eggs, sugar, both extracts, and espresso until well mixed. Then pour cooled chocolate mixture in the eggs. Mix well then add the flour and walnuts. Add this mixture to a greased 9 by 13-inch baking pan and bake for 25 to 30 minutes until brownies are well set.
- Whisk cream until stiff, then add 1 tablespoon sugar and cinnamon (canela).
- Cut a wedge of brownie and serve with dollop of canela crema.
BRANDY WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories condiment
Time 5m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
BRANDIED WHIPPED CREAM
Categories Condiment/Spread Sauce Milk/Cream Dairy Dessert Brandy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 3
Steps:
- Beat cream and sugar in large bowl until soft peaks form. Add brandy and beat until stiff peaks form. (Can be made 4 hours ahead. Cover and refrigerate.)
VERY CHOCOLATE BROWNIES
I've spent years trying different recipes in search of the perfect brownie...and this scrumptious version might be it. The fluffy melt-in-your-mouth top layer is absolutely heavenly. It's impossible to eat just one!-Arlene Butler, Ogden, Utah More Chocolate Brownie Recipes »
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture. Stir in walnuts. , Line a 13x9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. , For topping, melt chocolate chips and butter with water in a microwave; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.
Nutrition Facts : Calories 160 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 52mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM CHEESE BROWNIES
These are my mom's creation--kind of. The brownies are Marcia Adams's "Very Best Brownies" from her Heartland cookbook. The cream cheese filling is my mom's concoction. I like that the cream cheese layer doesn't overwhelm the brownies.
Provided by anonymous23
Categories Bar Cookie
Time 45m
Yield 24-32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine butter, sugar, and cocoa in large mixing bowl.
- Add eggs, one at a time. Blend after each addition.
- Add remaining ingredients and mix until just combined.
- In another bowl, combine ingredients for cream cheese layer. Mix until smooth.
- In 9 x 13 greased baking dish, pour half of brownie batter. Smooth to even.
- Spoon the cream cheese layer into the baking dish. This shouldn't be an easily spreadable layer--we just dollop and try to smooth it out for a more even distribution.
- Use butter knife to slightly marble into bottom layer.
- Top with remaining brownie mixture. Spread as evenly as you can, then tap pan lightly on counter to level batter.
- Bake 20-25 minutes (some ovens require a full 30 to completely bake), until the top is firm to the touch. Baking too long will result in dry brownies.
- Allow to stand 15 minutes before cutting.
Nutrition Facts : Calories 195.7, Fat 10.5, SaturatedFat 6.1, Cholesterol 64.3, Sodium 113, Carbohydrate 23.4, Fiber 0.5, Sugar 17.9, Protein 2.6
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