Chocolate Brownies Deluxe Recipes

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 12 x 18 x 1-inch baking sheet.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

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.

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in pecans. , Spread in a greased 13-in. x 9-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack., In a small saucepan, combine the sugar, butter and milk; cook and stir over low heat until sugar is dissolved. Remove from the heat; stir in chips and marshmallows until melted. Chill until mixture reaches room temperature. In a large bowl, beat until frosting reaches spreading consistency. Spread over brownies.

Steps:

• 1. Oven temperature 350^. Line a 9x13-inch baking pan with parchment paper or foil so that it hangs over on the ends. Butter foil or paper. Crust: Combine ingredients until crumbly. Press into bottom of pan and bake for 15 minutes. Set aside.
• 2. Batter: Beat together the sweetened condensed milk,egg, vanilla and honey ,until well blended. Combine the cocoa, baking powder and flour. Add dry ingredients to the wet mixture and beat well. Pout mixture over the crust and bake about 25-35 minutes ;until center is set. Cool on wire rack for 15 minutes. Loosen sides of bars in pan and lift out onto wire rack to cool.
• 3. Topping: In a small saucepan combine the chocolate chips and the cream. Heat over medium-low flame until chocolate is melted and mixture is smooth. Pour over cooled bars on rack and sprinkle nuts over all.
• 4. Note: You can cut and place on individual serving plates and drizzle each with chocolate mixture and sprinkle with nuts, if desired.

Steps:

• Heat oven to 350 degrees.
• Grease an 8" square baking pan with non-stick cooking spray.
• In medium bowl stir together butter, sugar, eggs and vanilla.
• Add flour, cocoa and salt stirring just until blended.
• Mix in half of the walnuts, if desired.
• Spread mixture and sprinkle with remaining walnuts.
• Bake about 30 minutes, until top appears dry and center is set.
• Cool brownies in pan on wire rack.
• To wrap, cut brownies into squares.
• NOTE: To toast walnuts, spread on baking sheet.
• Bake in 350 degrees oven stirring occasionally, about 10 minutes or until lightly browned.
• Remove from oven and cool completely.
• My dh has also added chocolate chips to the batter with WONDERFUL results!

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat butter and unsweetened chocolate over low heat, stirring constantly, until melted; cool slightly.
• Beat in sugar, vanilla and eggs in a 3 quart bowl on high speed 5 minutes.
• Beat in chocolate mixture on low speed.
• Add flour; beat just until blended.
• Stir in nuts.
• Spread in greased 9x9x2" square pan.
• Bake just until brownies begin to pull away from sides of pan, 40 to 45 minutes.
• Cool.
• Cut into about 2" squares.