Double Fudge Whole Wheat Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and set aside to cool for 5 minutes.
• Combine sugar, eggs, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Stir in the cooled melted chocolate until incorporated. Fold in flour and then stir in chocolate chips and walnuts. Pour batter into the prepared baking pan and spread evenly.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 28 minutes. Let cool completely before cutting into bars.

Steps:

• Preheat oven to 350°F Lightly grease a 9 x 13 pan.
• Melt the butter in a medium saucepan over low heat. Add the sugar and stir to combine. Heat briefly until it is hot and beginning to bubble. This dissolves more of the sugar, giving you a shiny top on the finished brownies.
• Stir in the cocoa, baking powder, salt, espresso powder (if using--I never do), and vanilla. Cool until you can test it with your finger. (I put it in the fridge for 5 minutes if I'm in a hurry.) Whisk in the eggs, stirring until it is smooth and slightly thickened, then add the flour and chocolate chips. Stir again until smooth.
• Pour the batter into the prepared pan, bake 30-35 minutes, or until a cake tester shows wet crumbs, but not raw batter. (Mine always looks wet to me, but I think it's the chocolate chips!)
• Remove from the oven and cool the pan on a wire rack. My DH eats them as soon as they are cool enough to handle! My cookbook recommends waiting overnight before serving. This allows the bran to soften.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
• Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
• Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.
• Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.

Steps:

• Preheat oven to 350 degrees F. Combine brownie mix and flour in a mixing bowl. Stir in extracts, eggs and oil; blend thoroughly. Dough will be stiff. Add chocolate chips. Drop by rounded tablespoons onto greased baking sheets. Bake for 10 to 12 minutes; cool on rack.

Steps:

• In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.