Best 5 Elephant Stomp Brownies Recipes
Indulge in the delectable world of Elephant Stomp Brownies, a symphony of chocolatey goodness that will tantalize your taste buds and leave you craving for more. These brownies are not just any ordinary treat; they are an explosion of flavors and textures, a culinary masterpiece that will elevate your dessert game to new heights.
Our collection of Elephant Stomp Brownie recipes offers a diverse range of variations, each with its unique twist and personality. From the classic and timeless original recipe to the decadent and indulgent versions featuring additional layers of ganache, caramel, and nuts, there's a brownie for every palate and preference.
These brownies are not only a feast for the taste buds but also a visual delight. Their rich, dark chocolate color and fudgy, gooey texture are sure to impress your friends and family. Whether you prefer them warm and gooey straight out of the oven or chilled and firm for a more sophisticated experience, these brownies will not disappoint.
So, prepare to embark on a culinary adventure as we explore the irresistible world of Elephant Stomp Brownies. Let your senses be captivated by the symphony of flavors and textures, and indulge in a taste of pure bliss with every bite.
ELEPHANT STOMP BROWNIES
Make and share this Elephant Stomp Brownies recipe from Food.com.
Provided by Loves2Teach
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine oats and 1/2 cup flour in a bowl.
- Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar and peanut butter, beating well.
- Add one egg, beating until blended.
- Add oat mixture, stirring until blended.
- Remove 1/4 cup peanut butter mixture and reserve.
- Add peanuts to remaining peanut butter mixture (if desired). Press evenly in a lightly greased 13x9-inch pan.
- Bake at 350°F for 10 minutes. Cool crust.
- Beat remaining 1 cup butter at medium speed with an electric mixture until creamy; gradually add granuated sugar, beating well.
- Add remaining 4 eggs, 1 at a time, beating just until blended.
- Stir in cocoa and remaining 1/2 cup flour. Spread batter over crust, and sprinkle with reserved peanut butter mixture.
- Bake at 350°F for 30-35 minutes. Cool and cut brownies into 2 inch squares.
Nutrition Facts : Calories 252.9, Fat 14.6, SaturatedFat 7.6, Cholesterol 71.2, Sodium 114, Carbohydrate 28.9, Fiber 1.7, Sugar 20.7, Protein 4.4
BEST HOMEMADE BROWNIES
The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.
Provided by Michelle Lopez
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!
PUFF PASTRY ELEPHANT EARS
These are different from the elephant ears you would get at the fair. These are baked in the oven, not fried. They come out nice and crispy.
Provided by WeeMep
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Water wash entire surface of one pastry sheet.
- Sprinkle cinnamon on surface.
- Roll sheet up into a coil.
- Cut coil into 12 equal pieces.
- Place sufficient granulated sugar on work surface and place one cut piece on sugar, also covering top of roll with sugar.
- With a rolling pin, roll down piece, changing direction of sheeting to keep the piece oval. Use sugar as you would dusting flour to keep from sticking. Roll approximately 7" or 8" circles.
- Place on parchment paper lined baking pan.
- Allow dough to rest for 10 minutes.
- Bake at 350 degrees for 15 minutes or until golden brown.
Nutrition Facts : Calories 178.9, Fat 7.8, SaturatedFat 2, Sodium 51.8, Carbohydrate 26.4, Fiber 0.7, Sugar 16.8, Protein 1.5
ABSOLUTELY BEST BROWNIES
This are the easiest and most delicious brownies that I have ever eaten. They are so moist and super quick and easy to make. For best results, use a Dutch processed cocoa. For less cake-like brownies, use all-purpose flour instead of self rising.
Provided by COUNTRYDAYZ
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
- In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.
Nutrition Facts : Calories 201.1 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 181.4 mg, Sugar 16.9 g
QUICK AND EASY BROWNIES
Takes about 45 minutes to make.
Provided by C. Nelson
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 35m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
- Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
Nutrition Facts : Calories 229 calories, Carbohydrate 28.8 g, Cholesterol 61.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.5 g, Sodium 150.4 mg, Sugar 20.2 g
Tips:
- Use high-quality chocolate. The better the chocolate, the better the brownies will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing will make the brownies tough. Mix the batter just until the ingredients are combined. You'll still see a few lumps, and that's okay.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the toothpick comes out clean, the brownies are overbaked. If the toothpick comes out with a lot of batter attached, the brownies are underbaked.
- Let the brownies cool completely before cutting them. This will help them to hold their shape and prevent them from crumbling.
- Store the brownies in an airtight container at room temperature for up to 3 days. You can also freeze the brownies for up to 2 months.
Conclusion:
Elephant Stomp Brownies are a classic dessert that is easy to make and always a hit with chocolate lovers. With their rich, fudgy texture and crispy, crackly top, these brownies are sure to satisfy your sweet tooth. So next time you're looking for a delicious and decadent treat, give Elephant Stomp Brownies a try. You won't be disappointed!
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