Camouflage Chocolate Fudge Brownies Recipes

CAMOUFLAGE CHOCOLATE FUDGE BROWNIES

Steps:

• Place a rack in middle of oven; preheat to 325°F. Lightly coat a 9x9" pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick spray. Place cream cheese in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water). Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. Remove bowl from heat (leave water simmering). Using a heatproof rubber spatula or wooden spoon, smash and mix cream cheese until smooth. Add 1 egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla, and ¼ tsp. salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl and whisk in 1½ tsp. cocoa powder.
• Place butter in another medium heatproof bowl. Add espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder, and ½ tsp. salt. Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in, 7-9 minutes. Let cool 5 minutes.
• Add remaining 2 eggs and remaining ½ tsp. vanilla to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy. Add flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Scoop out ½ cup brownie batter and set aside. Scrape remaining batter into prepared pan and spread into an even layer.
• Working quickly, alternate dollops of cocoa-cream cheese mixture and cream cheese mixture over batter. Dollop reserved batter on top (it will be quite thick). Don't worry if your design looks random and spotted.
• Bake brownies until center is set and no longer looks wet, 22-25 minutes. Transfer pan to a wire rack and let cool. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut into sixteen 2¼" squares, wiping knife clean between slices.

FUDGE BROWNIES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.

CHOCOLATE FUDGE BROWNIES

Steps:

• On stovetop, melt chocolate, margarine, water, sugar, and vanila in a pot on a very low flame.
• When melted and smooth, remove from fire.
• Add eggs, one at a time, mixing well after each addition.
• Combine flour, baking soda and salt.
• Gradually blend into chocolate mixture.
• At this point you can add chips or nuts if you like them.
• Spread into a greased pan.
• Bake at 325 for 30-35 minutes.
• Don't overbake!

CHOCOLATE-FUDGE BROWNIES

Steps:

• Preheat oven to 350F and place rack in middle of oven.
• Butter and flour a 13 x 9 inch baking pan.
• Melt chocolate with butter, stirring, until mixture is smooth.
• Let cool until lukewarm.
• Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
• Stir in salt and flour, stirring just until combined.
• Stir in chocolate chips and walnuts.
• Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
• Let cool completely and cut into 24 bars.