CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY
Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, vanilla ice cream, caramel sauce
Provided by Codii Lopez
Categories Desserts
Yield 12 brownies
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat to 350°F (180°C).
- Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
- OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
- OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
- Stir in the chocolate chunks.
- In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
- Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
- Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
- Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
- Serve with a scoop of ice cream and a drizzle of caramel.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams
FUDGY CHOCOLATE CHUNK BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 large brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
- Sift the flour, cocoa powder and salt into a medium bowl; set aside.
- Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
- Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.
DOUBLE-CHOCOLATE CHUNK BROWNIES
Semisweet and white chocolate make tender brownies doubly delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat. Mix in granulated and brown sugar, vanilla and eggs until well blended. Stir in flour, 3/4 cup cocoa and salt until well blended. Stir in 1 cup each semisweet and white chocolate chunks. Spread in pan.
- Bake 30 to 35 minutes or until set. Cool completely, about 1 hour.
- In large bowl, beat powdered sugar, 1/4 cup cocoa, 1/4 cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable. Spread over brownies.
- In microwavable container, microwave 1/2 cup white chocolate chunks and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle. Place in small plastic food-storage bag; cut small hole in corner of bag. Drizzle over frosting. For brownies, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 39 g, TransFat 1/2 g
CHUNKY CHOCOLATE BROWNIES
Eachbite of brownie has a chunk of whitechocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
- Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
- Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.
TRIPLE CHOCOLATE CHUNK PEANUT BUTTER BROWNIES
Pile on the sweets to turn packaged brownie mix into eye-popping treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Top hot brownies evenly with peanut butter cup candies, 4 rows by 4 rows; press down slightly. Cool completely on cooling rack, about 1 1/2 hours. If necessary, refrigerate 30 minutes, until peanut butter cups are firm.
- In large bowl, beat butter, peanut butter, powdered sugar, milk and vanilla with electric mixer on medium speed until smooth and creamy. Spread evenly over brownies.
- Top with marshmallows, peanuts and chocolate candies; press down slightly. Refrigerate 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies.
Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Brownie, Sodium 170 mg, Sugar 37 g, TransFat 0 g
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