MOLTEN CHOCOLATE CHUNK BROWNIES
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.
Provided by Donna Hay
Categories HarperCollins Brownie Dessert Chocolate Dark Chocolate Bake
Yield Makes 16
Number Of Ingredients 8
Steps:
- Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
- Add the chocolate and stir to combine.
- Preheat oven to 160°C (325°F).
- Lightly grease a 20cm square tin and line with non-stick baking paper.
- Spread the mixture into the tin.
- Bake for 50 minutes to 1 hour or until the brownie is set.
- Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
CHOCOLATE CHUNK BROWNIES
Up the festivity quotient by serving these brownies in clear drinking glasses and topping them with whipped cream, neon sanding sugar, and gum-paste numbers that spell out the year. To make sundaes, serve with ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h10m
Yield Makes 48 brownies
Number Of Ingredients 7
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.
CHOCOLATE CHUNK BROWNIES (OVEN VERSION)
Prep time: 15 min. Baking time: 35 to 40 min. Oven temp: 325 degrees F and 350 degrees F Tips: Toast the almonds or other nuts until the internal color becomes ivory or lightly tan. Remove from pan immediately.
Provided by Rev BJ Friley
Categories Chocolate
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees F.
- 2. Melt butter.
- 3. Add the sugar, eggs, cocoa and vanilla.
- 4. Combine the flour and baking powder.
- 5. Stir into the chocolate mixture.
- 6. Toast the nuts by spreading in a single layer in a shallow pan. Bake at 325 degrees F for 10 to 15 minutes.
- 7. Coarsely chop the chocolate squares, keeping in large chunks.
- 8. Stir in the nuts and chocolate to batter.
- 9. Spread batter in an 8 X 8-inch baking pan that is lightly greased.
- 10. Bake at 350 degrees F for 35 to 40 minutes or until a toothpick comes out barely moist.
- 11. Cool in pan on a wire rack.
- 12. Cut into squares and serve.
CHOCOLATE CHIP BROWNIES
People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about melted frosting. -Brenda Kelly, Ashburn, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.
Nutrition Facts : Calories 167 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 83mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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
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