CHOCOLATE CHUNK BROWNIES
Up the festivity quotient by serving these brownies in clear drinking glasses and topping them with whipped cream, neon sanding sugar, and gum-paste numbers that spell out the year. To make sundaes, serve with ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h10m
Yield Makes 48 brownies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet and line with parchment, leaving an overhang folded over edges. Butter parchment. Melt butter and uncut chocolate in a large bowl set over a pot of simmering water. Stir until smooth. Remove from heat.
- Whisk in sugar, then eggs, then cocoa powder and salt. Fold in flour until just combined. Fold in chocolate chunks.
- Pour batter into pan. Bake, rotating halfway through, until a toothpick inserted into center comes out with very moist crumbs, 45 to 48 minutes. Let cool completely, about 2 hours. Remove from pan and cut into 2-inch squares.
DOUBLE-CHOCOLATE CHUNK BROWNIES
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
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
MOLTEN CHOCOLATE CHUNK BROWNIES
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.
Provided by Donna Hay
Categories HarperCollins Brownie Dessert Chocolate Dark Chocolate Bake
Yield Makes 16
Number Of Ingredients 8
Steps:
- Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
- Add the chocolate and stir to combine.
- Preheat oven to 160°C (325°F).
- Lightly grease a 20cm square tin and line with non-stick baking paper.
- Spread the mixture into the tin.
- Bake for 50 minutes to 1 hour or until the brownie is set.
- Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY
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
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 CHUNK BERRY BROWNIES
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
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
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 large brownies
Number Of Ingredients 8
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.
CHUNKY CHOCOLATE BROWNIES
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
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.
CHOCOLATE CHUNK BROWNIES
I got this recipe from cookbook that I rented from the library over 3 years ago... I really wish I had written down that cookbook's title because it had some awesome recipes, in fact I have some more recipe to save on the zaar from that exact same book. Hope you enjoy.
Provided by Queen Dana
Categories Bar Cookie
Time 37m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Coarsely chop 7 oz of the chocolate. In a large sauce pan over medium heat combine butter, sugar and 2 tablespoons of water until butter is melted and sugar dissolved; remove from heat and stir in the 7 oz of chocolate until melted. Let the chocolate mixture cool and stir in vanilla and egg mixing well.
- In a large bowl whisk together flour, baking soda and salt. Slowly stir the flour mixture into the chocolate mixture until well combined.
- Chop the remaining 4 oz chocolate into 1/4-inch chunks. Stir in the chocolate chunks and nuts into the rest of the batter. Pour batter into a 9x9 square baking dish and bake for 22-27 minutes.
DARK CHOCOLATE-CHUNK BROWNIES
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
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
CARAMEL CHUNK BROWNIES
Caramel and chocolate come together for this super simple and succulent dessert!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
- Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
- Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
- Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 57.7 g, Cholesterol 0.2 mg, Fat 15 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 194 mg, Sugar 11.1 g
CHOCOLATE CHIP BROWNIES
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
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.
FUDGY CHOCOLATE CHUNK BROWNIES WITH WALNUTS
Categories Mixer Chocolate Nut Dessert Bake Picnic Kid-Friendly Back to School Walnut Winter Bon Appétit Arizona Small Plates
Yield Makes about 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes.
- Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate.
- Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.
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