Chocolate Chunk Berry Brownies Recipes

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CHOCOLATE CHUNK BERRY BROWNIES



Chocolate Chunk Berry Brownies image

This decadent gluten-free brownie recipe can be used with any frozen berries you have on hand.

Provided by So Delicious® Dairy Free

Categories     So Delicious® Dairy Free

Time 45m

Yield 9

Number Of Ingredients 9

¾ cup turbinado sugar
¼ cup cocoa powder
½ cup gluten-free all purpose baking flour
1 teaspoon baking powder
½ cup egg substitute
½ cup coconut oil, melted
1 cup So Delicious® Dairy Free Vanilla Coconut Milk
2 ounces dark chocolate, chopped into small chunks
1 cup mixed frozen berries

Steps:

  • Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
  • In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
  • Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 29.3 g, Cholesterol 0.1 mg, Fat 15.7 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 12.4 g, Sodium 87.3 mg, Sugar 20.3 g

FUDGY CHOCOLATE CHUNK BROWNIES



Fudgy Chocolate Chunk Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 12 large brownies

Number Of Ingredients 8

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped
2 cups sugar
6 large eggs, beaten
1 1/2 cups semisweet chocolate chunks

Steps:

  • Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
  • Sift the flour, cocoa powder and salt into a medium bowl; set aside.
  • Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
  • Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

BERRY BROWNIES



Berry Brownies image

Provided by Food Network Kitchen

Time 20m

Yield 24

Number Of Ingredients 0

Steps:

  • Prepare your favorite brownie batter and divide among greased mini-muffin cups. Press a raspberry or sliced strawberry into the batter; bake 15-18 minutes at 340 degrees F.

CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY



Chocolate Brownies: The Chunky Classic Recipe by Tasty image

Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, vanilla ice cream, caramel sauce

Provided by Codii Lopez

Categories     Desserts

Yield 12 brownies

Number Of Ingredients 18

unsalted butter, softened, for greasing
18 oz brownie mix, prepared according to package instructions
2 ¼ cups granulated sugar
1 ¼ cups dutch processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups all-purpose flour
1 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
¼ cup water
1 ½ cups chocolate chips
8 oz cream cheese
⅓ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
vanilla ice cream, for serving
caramel sauce, for drizzling

Steps:

  • Position a rack in the center of the oven and preheat to 350°F (180°C).
  • Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
  • OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
  • OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
  • Stir in the chocolate chunks.
  • In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
  • Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
  • Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
  • Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
  • Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
  • Serve with a scoop of ice cream and a drizzle of caramel.
  • Enjoy!

Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams

CHOCOLATE CHIP BROWNIES



Chocolate Chip Brownies image

People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about melted frosting. -Brenda Kelly, Ashburn, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup vanilla or white chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.

Nutrition Facts : Calories 167 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 83mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

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.

Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

LIGHT CHOCOLATE-CHUNK BROWNIES



Light Chocolate-Chunk Brownies image

The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 55m

Yield Makes 16

Number Of Ingredients 10

2 tablespoons vegetable oil, such as safflower, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark-brown sugar
1/2 cup unsweetened applesauce
1/2 cup reduced-fat sour cream
4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
2 large eggs

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
  • In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
  • Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
  • Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g

CHUNKY CHOCOLATE BROWNIES



Chunky Chocolate Brownies image

Eachbite of brownie has a chunk of whitechocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 5/8 sticks unsalted butter (10 1/2 ounces), cut into small pieces
7 ounces unsweetened chocolate, coarsely chopped
2 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2 cups (10 ounces) white- or milk-chocolate chunks

Steps:

  • Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
  • Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
  • Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
  • Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.

DARK CHOCOLATE-CHUNK BROWNIES



Dark Chocolate-Chunk Brownies image

Thse are decadent pieces of heaven! "Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate, such as a 64% dark chocolate blend. Serve with lightly sweetend softly whipped cream, chopped mint and fresh raspberries; or crown pieces with vanilla or coffee ice cream and drizzle of caramel or chocolate sauce." I didn't allow for cooling time of about an hour. Sunset Magazine, 01/2007

Provided by Manami

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

10 ounces bittersweet chocolate
1/2 cup butter, cut into 1/2-inch chunks (no substitutions)
3 large eggs
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup all-purpose flour

Steps:

  • Chop chocolate into about 1/2-inch chunks; about 2 cups.
  • In a small, microwave-safe bowl, combine half the chocolate and the butter.
  • Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
  • Stir until mixture is smooth.
  • Let stand until just warm to touch.
  • In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
  • Add chocolate mixture and stir until well blended.
  • Add flour, about a third at a time, stirring after each addition just until blended.
  • Add remaining chopped chocolate and mix just until chunks are evenly distributed.
  • Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
  • Scrape batter into pan; spread level.
  • Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
  • Cool completely in pan on a rack, at least 1 hour.
  • Lift brownie out on parchment, peel off parchment, and set brownie on a board.
  • Cut into 8 squares or wedges or 16 triangles.

Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 109.8, Sodium 180.9, Carbohydrate 34.1, Fiber 0.3, Sugar 25.2, Protein 3.7

CHOCOLATE CHERRY CHUNK BROWNIES RECIPE



Chocolate Cherry Chunk Brownies Recipe image

If you love chocolate and cherry together, this is the ultimate brownie for you! The brownie bottom is so easy to make. Then top it with the ultimate cherry goodness, then another layer of chocolate. After one bite you'll be ready to polish off the whole pan.

Provided by Momma Cyd

Categories     Dessert

Time 2h40m

Number Of Ingredients 10

21 ounces Betty Crocker Supreme brownie mix
3 Tablespoons water
½ cup vegetable oil
2 eggs
¾ cup butter (softened)
3½ cups powdered sugar
½ cup mini semi-sweet chocolate chips
10 ounces maraschino cherries ( (reserve juice))
2¼ cup milk chocolate chips (or semi-sweet)
¾ cup butter

Steps:

  • Prepare brownies mix with the water, vegetable oil and eggs that it calls for on the box. (Every box can vary slightly) Bake as directed on the box. Let cool completely.
  • In a medium sized mixing bowl combine butter, powdered sugar, and 3 Tablespoons of juice from the maraschino cherries.
  • Beat until smooth and creamy.
  • Remove all of the cherries from the jar and chop.
  • Fold in the chopped cherries and chocolate chips into the batter.
  • Spread over the top of cooled brownies.
  • Place in the freezer for about 30 minutes to let the cherry layer set up well.
  • Melt chocolate chips and butter together in the microwave at 30 second intervals. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted.
  • Spread over cherry-chocolate layer. Spread quickly because it will tend to set up when it hits the cold cherry layer.
  • Let set up until hardened (stick in the fridge if you need them set up faster) and then cut and serve.

Nutrition Facts : Calories 426 kcal, Carbohydrate 52 g, Protein 2 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 48 mg, Sodium 184 mg, Fiber 1 g, Sugar 42 g, UnsaturatedFat 7 g, ServingSize 1 serving

DOUBLE-CHOCOLATE CHUNK BROWNIES



Double-Chocolate Chunk Brownies image

Semisweet and white chocolate make tender brownies doubly delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 16

1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla
4 eggs
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup baking cocoa
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1 cup white chocolate chunks
1 1/2 cups powdered sugar
1/4 cup baking cocoa
1/4 cup butter or margarine, softened
2 to 3 tablespoons milk
1/2 cup white chocolate chunks
1 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat. Mix in granulated and brown sugar, vanilla and eggs until well blended. Stir in flour, 3/4 cup cocoa and salt until well blended. Stir in 1 cup each semisweet and white chocolate chunks. Spread in pan.
  • Bake 30 to 35 minutes or until set. Cool completely, about 1 hour.
  • In large bowl, beat powdered sugar, 1/4 cup cocoa, 1/4 cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable. Spread over brownies.
  • In microwavable container, microwave 1/2 cup white chocolate chunks and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle. Place in small plastic food-storage bag; cut small hole in corner of bag. Drizzle over frosting. For brownies, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 39 g, TransFat 1/2 g

BEST EVER CHOCOLATE BROWNIES RECIPE



Best ever chocolate brownies recipe image

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 16 squares or 32 triangles

Number Of Ingredients 8

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Steps:

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

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From cookingwithmykids.co.uk


ONE BOWL CHOCOLATE CHUNK BROWNIES | THE BEST BROWNIE RECIPE
2020-03-10 How To Make Chocolate Chunk Brownies Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with parchment paper. Place butter into a large mixing bowl and microwave until melted and hot, about 45 seconds or so. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth.
From picky-palate.com


MARY BERRY RECIPES: CHOCOLATE BROWNIES - FOOD NEWS
Mary Berry’s Chocolate Brownies. 275g unsalted butter (slightly softened if you working by hand or using a stand mixer) 300g caster sugar. 75g dark brown sugar. 4 eggs. 75g cocoa powder. 100g self raising flour. ...
From foodnewsnews.com


CHOCOLATE CHUNK BERRY BROWNIES TASTY RECIPES
2020-01-27 Gently fold the chocolate and berries into the batter. Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if …
From thebest4foodsrecipes.blogspot.com


CHOCOLATE BROWNIE FUDGE CAKE RECIPE - THERESCIPES.INFO
https://lovefoodies.com › nannys-chocolate-fudge-brownie-cake. All information about healthy recipes and cooking tips
From therecipes.info


HOW TO MAKE CHOCOLATE-COVERED BERRY BROWNIES | ALLRECIPES
2021-04-02 Line the pan. Greasing your baking pan will certainly keep your brownies from sticking, but lining the pan with parchment paper will ultimately allow you to lift the entire brownie block from the pan by the overhang. This is going to make cutting the brownies into uniform squares infinitely easier. Not to mention, cleaning the pan will be ...
From allrecipes.com


ONE-POT CHOCOLATE-CHUNK BROWNIES - NADIA LIM
Preheat oven to 170°C. Grease and line base of a 28cm x 18cm brownie pan or similar with baking paper. Melt butter and sugar in medium pan, stirring until smooth. Remove from heat and let cool for 5 minutes. With a wooden spoon, beat in eggs one at a time then vanilla. Sift in flours and cacao powder and fold in with nuts and chocolate.
From nadialim.com


CHOCOLATE CHUNK BERRY BROWNIES
Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper. In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and …
From crecipe.com


CHOCOLATE CHERRY CHOCOLATE CHUNK FUDGY BROWNIES - AVERIE COOKS
2020-05-10 Instructions. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside. In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
From averiecooks.com


EASY VEGAN CHOCOLATE BERRY BROWNIES - WHAT SARAH BAKES
1-2 tablespoons cocoa powder 2 tablespoons maple syrup, or to taste METHOD 1. Preheat oven to 175C (350F) fan bake and line a 10cmx20cm (or approx.) loaf tin with baking paper. 2. In a small bowl combine peanut butter (warm in microwave if needed to make smooth and runny), apple puree/sauce, maple syrup and vanilla. Mix well until combined.
From whatsarahbakes.com


RASPBERRY CHOCOLATE BROWNIES (QUICK AND EASY) - SWEETEST MENU
2018-09-09 Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang. Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly. Next, add the sugar and vanilla to the chocolate mixture and stir. Add the eggs, one at a time and stir again.
From sweetestmenu.com


CHERRY CHOCOLATE CHUNK BROWNIES | CANADIAN LIVING
2015-07-27 In saucepan, heat together half of the semisweet chocolate, the butter and unsweetened chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar, almond extract and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt; fold in remaining semisweet chocolate.
From canadianliving.com


EASY CHOCOLATE BROWNIE RECIPE (THE TASTIEST EVER!) ⋆ EXTRAORDINARY …
2020-06-05 Put all the ingredients into a mixer and mix on medium until well blended. Spoon the mixture into the tin and smooth with a spatula. Bake for 40-45 mins until the brownies have a crusty top. Cover with foil for the last 10 minutes to prevent the top of your chocolate brownies from over browning.
From extraordinarychaos.com


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