Chocolate Chunk Brownies Microwave Version Recipes

Steps:

• In a bowl, beat sugar, eggs, vanilla and salt on medium speed for 1 minute. Add butter; beat until blended. Combine flour and cocoa. Gradually add to sugar mixture; mix well. Stir in walnuts. Transfer to a greased microwave-safe 8-in. square dish. Microwave, uncovered, on high for 3-4 minutes, rotating every 1 minute or until a moist area about 1-1/4 in. in diameter remains in the center (when touched, brownie will cling to your finger while area underneath will be almost dry). Cool on a wire rack. Cut into bars.

Steps:

• In a microsafe bowl, microwave the butter at MEDIUM HIGH power 1 minute until melted. Beat in sugar, eggs, cocoa powder and vanilla.
• Combine flour and baking powder. Stir into the chocolate mixture.
• Spread the nuts evenly on a microsafe pie plate.
• Microwave at HIGH power for 2 1/2 minutes. You will know the nuts are toasted by the toasted fragrance. Chop coarsely.
• Coarsely chop the chocolate. Add chocolate and nuts to the batter.
• Spread the batter evenly in a microsafe baking dish. Place on top of a microsafe cereal bowl in the microwave oven.
• Microwave at MEDIUM power for 8 minutes, rotating a quarter turn 2 or 3 times.
• Microwave at HIGH power for 1 to 2 minutes.
• Let stand on counter 10 minutes or until cool.

Steps:

• Preheat oven to 350°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar and cocoa. Add eggs, 1 at a time, whisking to blend after each addition. Add flour; stir just until combined. Stir in nuts. Spread into prepared pan. Bake 15 minutes., Meanwhile, for cookie layer, melt butter in another microwave-safe bowl. Stir in brown sugar. Whisk in egg. In a small bowl, whisk flour and baking soda; stir into butter mixture just until combined. Stir in chocolate chips. Spoon mixture over hot brownie layer., Bake 35-40 minutes longer or until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack. Lifting foil, remove brownies from pan. Cut into bars.

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.

Steps:

• Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet and line with parchment, leaving an overhang folded over edges. Butter parchment. Melt butter and uncut chocolate in a large bowl set over a pot of simmering water. Stir until smooth. Remove from heat.
• Whisk in sugar, then eggs, then cocoa powder and salt. Fold in flour until just combined. Fold in chocolate chunks.
• Pour batter into pan. Bake, rotating halfway through, until a toothpick inserted into center comes out with very moist crumbs, 45 to 48 minutes. Let cool completely, about 2 hours. Remove from pan and cut into 2-inch squares.

Steps:

• In an 8-inch square glass baking dish, place the butter and chocolate and microwave on high until melted, about 2 minutes. Remove the dish from the oven and whisk to combine.
• Add the sugar and stir well to combine.
• Sift the flour and salt into the chocolate mixture and add the eggs, whisking until smooth, scraping around the sides to incorporate all the ingredients.
• Add the vanilla and whisk to combine.
• Stir in the chocolate chips and microwave on high until set and a cake tester or toothpick inserted into the center comes out clean, 4 1/2 to 5 minutes.
• NOTE: Cooking times may vary, depending upon the strength of the microwave.

Steps:

• In a coffee mug, add water/milk, melted butter/oil, a dash of salt and vanilla extract. Whisk well.
• Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
• Microwave for 60 seconds. Center should be slightly molten. Careful not to overcook.
• Enjoy with a spoon. Careful, brownie will be hot.

Steps:

• Prepare brownies mix with the water, vegetable oil and eggs that it calls for on the box. (Every box can vary slightly) Bake as directed on the box. Let cool completely.
• In a medium sized mixing bowl combine butter, powdered sugar, and 3 Tablespoons of juice from the maraschino cherries.
• Beat until smooth and creamy.
• Remove all of the cherries from the jar and chop.
• Fold in the chopped cherries and chocolate chips into the batter.
• Spread over the top of cooled brownies.
• Place in the freezer for about 30 minutes to let the cherry layer set up well.
• Melt chocolate chips and butter together in the microwave at 30 second intervals. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted.
• Spread over cherry-chocolate layer. Spread quickly because it will tend to set up when it hits the cold cherry layer.
• Let set up until hardened (stick in the fridge if you need them set up faster) and then cut and serve.