Outrageous Chocolate Brownies Recipes

Steps:

• 1. Preheat oven to 350. Mix together Miracle Whip, eggs, and water until well blended. Stir in browning mix, mixing just until moistened.
• 2. Coarsely chop two chocolate bars; stir into brownie mixture. Pour into greased 13x9 inch pan.
• 3. Bake 30-35 minutes or until edges begin to pull away from sides of pan. Immediately top with 1 chopped chocolate bar. Let stand about 5 minutes or until melted; spread evenly over brownies. Garnish with nut halves, if desired. Cool. Cut into squares.

Steps:

• Preheat oven to 350°.
• Butter and flour a 12x18x1-inch baking sheet.
• Melt together the butter, 1 lb. of the chips, and the unsweetened chocolate in a medium bowl over simmering water.
• Allow to cool slightly.
• In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
• Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt.
• Add to the cooled chocolate mixture.
• Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c flour, then add them to the chocolate batter.
• Pour into the baking sheet.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough.
• Bake for about 15 minutes, until a toothpick comes out clean.
• Do not over bake!
• Allow to cool thoroughly, refrigerate, and cut into squares.
• Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
• It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
• This recipe can be baked up to a week in advance, wrapped in plastic and refrigerated.

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
• Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
• Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
• This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Steps:

• Preheat oven to 350. Grease and flour 13x18x1 1/2 sheet pan.
• Melt together butter, chocolate chips and unsweetened chocolate in a double boiler.
• Cool slightly. In a separate bowl stir together egs, vanilla and sugar. Stir egg mixture into warm chocolate and cool to room temperature.
• In another separate bowl, combine 1 C flour, baking powder and salt. Add to cooled chocolate mixture.
• Toss peanut butter chips in 1/4C flour to coat. Add to the chocolate batter.
• Bake for approximately 30 minutes, or until they pull away from the side of the pan.