Intensely Deep Dark Chocolate Brownies Recipes

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
• Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely.

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in sauce pan. When melted remove from heat. Add cocoa and stir well. Add sugar, eggs and vanilla. Mix until shiny and smooth. Add flour, baking powder and salt. Mix well. Add choc chips or walnuts if desired.
• Pour into an 8 inch or 9 inch pan. Bake for 15-20 miutes. Do not over bake. Look for edges slightly pulling away from pan. Cool and cut. Enjoy!

Steps:

• 1. Heat oven to 350 degrees F. Grease 15 x 10 x 1 in sheet pan or line it with parchment paper.
• 2. Place butter nor coconut oil in a large microwave safe bowl. Microwave at medium (50%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs one at a time beating well with wisk after each addition. Add water and mix well. In a medium bowl mix all dry ingredients and sift. Add dry ingredients to wet mix and blend well. Pour batter into prepared pan.
• 3. Sprinkle 1 Cup mini chocolate chips over top if desired. Bake 18 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 40 bar style brownies.
• Store in air tight container or freeze individual brownies like I do.

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
• In a medium bowl, sift together flour, cocoa powder, and salt; set aside
• In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
• Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
• Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.