DEATH BY CHOCOLATE III
Every time we have a church supper, I have to make this. It's a favorite!
Provided by LaNita
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 16
Number Of Ingredients 4
Steps:
- Prepare brownies according to package directions. Let cool.
- Mix pudding according to package directions.
- In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- Refrigerate. Best if made the day before you serve it.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g
DEATH BY CHOCOLATE BROWNIES
I found this recipe on razzledazzle recipes site. It has a sinful amount of chocolate, but is SOOOO good! I've added my own frosting, but no one recipe is best... coconut pecan, cream cheese or plain, these diet killers will call you for a midnight snack.
Provided by curly top
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Prepare an 8 inch square pan by lining with foil and spraying with non stick cooking spray, having edges of foil overhang the pan on two sides to help in removal of brownies.
- Place a heat-proof bowl over almost simmering pot of water.
- Melt chocolates and butter, stirring occasionally until smooth.
- Whisk in cocoa and coffee powder.
- Set aside to cool slightly.
- Beat together eggs, sugar, vanilla and salt.
- Add chocolate mixture.
- Stir in flour until just combined.
- Pour mixture into prepared pan and spread evenly.
- Bake at 350 F for 35-40 minutes until toothpick inserted in center comes out with only a small amount of moist batter clinging to it.
- Cool in pan several hours (if you have the willpower).
- Using overhanging foil lift the brownies from the pan.
- Remove foil and place brownies on plate.
- Frost brownies as desired.
- Frosting:.
- Melt together chocolate chips and butter in heat-proof bowl over almost simmering water.
- Cool 5 minutes.
- Beat in sour cream.
- Add powdered sugar.
- Beat until creamy.
- Frost brownies.
- Don't blink or brownies will be gone!
DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER
Steps:
- Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
- Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
- Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
- Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
- Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.
BEST CHOCOLATE BROWNIE ADAPTED FROM MARCEL DESAULNIERS, DEATH BY CHOCOLATE)
Provided by Food Network
Time 55m
Yield 12 squares
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.
- In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.
- Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.
DEATH BY CHOCOLATE BROWNIES
Chocolate lovers' heaven - calorie counters' hell! These are sooooo good, but very, very evil! Go on, try 'em - I KNOW you can't resist them! Recipe is from the Australian 'Country Style' magazine.
Provided by Kookaburra
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C (350F).
- Grease and line a 20cm x 30cm (8" x 12") shallow sided baking tin- (lamington tin).
- Chop chocolate into small pieces, about the size of the fingernail on your little finger and set aside until needed.
- In a food processor grind nuts to a fine consistency.
- Tip nuts into a large mixing bowl.
- Add rice flour, sifted cocoa and sugar and mix well.
- Make a well in the dry ingredients and add melted butter, vanilla and eggs.
- Stir well to combine.
- Stir in chocolate pieces.
- Spoon mixture into the prepared baking tin and smooth the surface with the back of the spoon.
- Bake on the centre shelf of the oven for 40 minutes at 180C (350F).
- Remove from oven, cool in tin, and cut into squares or rectangles to serve.
- Store in airtight tins, lining base and between layers with kitchen paper.
Nutrition Facts : Calories 255.9, Fat 17.1, SaturatedFat 7.2, Cholesterol 50.6, Sodium 75.2, Carbohydrate 24.1, Fiber 1.1, Sugar 19.2, Protein 3.2
DEATH-BY-CHOCOLATE BROWNIES
adapted from my BF Marianne's recipe. i love the combination of dark/semisweet and milk chocolate... it's the best of both worlds. try this recipe and rest in peace people!
Provided by pearliegirlie
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- read the directions all the way through before starting.
- preheat oven to 325°F.
- sift together flour, salt, and soda (first 3 ingredients), set aside.
- melt butter in water on low-medium heat, add sugar, and bring to low boil.
- turn off burner, stir in vanilla and semisweet chocolate until smooth.
- add eggs, one at a time, and mix well.
- stir in flour mixture, a little at a time.
- stir in milk chocolate chips and walnuts.
- pour and bake for 25-30 minutes (i use a Baker's Edge Nonstick Edge Brownie Pan and 28 minutes is perfect).
- Marianne's rule of thumb: when in doubt, brownies are always better under rather than over.
- let cool completely before cutting. or, if you must, eat out of pan with nonstick bakeware safe spoon!
Nutrition Facts : Calories 237.4, Fat 16.4, SaturatedFat 8.3, Cholesterol 55.9, Sodium 144.1, Carbohydrate 22.4, Fiber 1.9, Sugar 13.4, Protein 3.8
DEATH BY CHOCOLATE 3 LAYER BROWNIES
Whoa... this is a chocolate lover's dream dessert recipe! The base is a tender, gooey brownie full of extra chocolate. The center layer has a creamy, almost mousse-like, texture. Then, they're topped with a fudgy chocolate ganache that sends these over the top. Have a glass of milk handy to wash 'em down. They're rich and...
Provided by Susan Bartley
Categories Chocolate
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Butter 9"x13" pan, I use a 10"x10" pan if you have one it works great.
- 2. Mix brownie according to package directions. Then fold in mini chocolate chips.
- 3. Bake according to package directions. Once baked cool completely.
- 4. Middle Layer: In mixing bowl combine butter, powdered sugar, heavy cream, pudding mix, and cocoa powder. Beat with whip beater till light and creamy.
- 5. Spread evenly on the cooled brownie and place in fridge while you make the top layer.
- 6. Top Ganache Layer: Place chocolate chips in a glass bowl and set aside.
- 7. In a small saucepan bring heavy cream to a boil. Pour cream over the chocolate chips.
- 8. Cover the bowl and let sit for 10 minutes.
- 9. Then using a wire whisk, whip together the chocolate and cream till smooth and creamy, it will have a satiny looking finish. Whisk in vanilla extract.
- 10. Then pour over the top of the brownie spread to smooth. Return the brownies to the fridge and chill at least 2 hours before cutting and serving.
- 11. Cut brownies into 1 1/2" x 1 1/2" square pieces and serve. They are quite rich so smaller pieces are better. Store in an airtight container in the fridge. Remove from the fridge at least a half-hour before serving. Break out the coffee and enjoy them together!
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