Chocolate Overload Brownies Recipes

CHOCOLATE OVERLOAD BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8x8" or 9x9" baking pan.
• Melt butter and chocolate in microwave by heating for 30 second intervals until both are thoroughly melted. Stir together until completely mixed. Let cool a few minutes.
• In separate bowl, beat eggs and add granulated and brown sugar. Beat thoroughly and add vanilla. Stir in chocolate mixture until completely mixed.
• In another bowl, mix flour with salt and baking powder. Add flour mixture to egg mixture and stir until combined.
• Spread batter into prepared pan. Bake for 25-30 minutes or until the center of the brownies is just set. Do not overbake.
• Remove from oven and cool completely.
• Place chocolate in a bowl.
• Heat cream to boiling point and pour over chocolate. Let the chocolate soften while you prepare the rest of the ingredients.
• Beat cream cheese with mixer until very smooth. Add icing sugar and beat thoroughly. Add Nutella and continue to beat.
• Stir chocolate and cream mixture until all the chocolate has melted and the cream and chocolate have become smooth and glossy. There should be no streaks of cream visible. (If any lumps of chocolate remain, heat the mixture in the microwave for 10 second intervals, stirring after each time until the chocolate is completely melted).
• Add the chocolate to the cream cheese mixture and mix thoroughly
• Set mixture aside until the brownies are completely cool.
• You can make this ahead of time and store in the fridge. Let it warm up to a spreadable consistency before using.
• Prepare the chocolate and cream as you did for the cream cheese layer.
• When the mixture is smooth and glossy, you can stir in the corn syrup if you are using it. It will help keep the chocolate layer glossy looking, but it not necessary in the recipe.
• You can prepare this ahead of time and store in the fridge or at room temperature. Heat for 15-20 seconds in the microwave before assembling brownie so that it will flow over the cream cheese layer.
• Spread the cream cheese mixture evenly over the cooled brownies. Pour the milk chocolate ganache over and sprinkle with the chopped hazelnuts.
• Cut into serving sized pieces with a knife dipped in hot water and wiped dry.

CHOCOLATE OVERLOAD LOADED BROWNIES

Steps:

• Preheat oven according to box directions. Grease bottom of your brownie pan (size will depend on your mix) I also like to line my pan with parchment paper.
• Chop all candy into chunks. Prepare brownie mix according to box directions (I like fudgy.) Fold in chopped candy.
• Spread as evenly into prepared pan as you can. Lightly warm fudge sauce. Using about 4-5 spoonfuls, drizzle across the top.
• Use a toothpick or knife blade to swirl the fudge sauce into brownies but do not mix in. Bake according to box directions but I had to add about 5 minutes to my time.
• Let cool completely before cutting and removing from pan. For added decadence, place about 1/2 cup frosting in sauce pan and heat just until frosting melts. Drizzle over brownies.

CHOCOLATE OVERLOAD BROWNIES

Steps:

• Preheat oven to 350°F
• Grease a 9x9-inch square baking pan . Melt butter and 8oz of chocolate in a double-boiler and stir in olive oil gently until smooth and shiny. Remove from the heat and cool slightly.
• Sift flour, cocoa and salt into a mixing bowl and set aside.
• Whisk together eggs, sugar and vanilla in a mixing bowl until combined.
• Slowly add chocolate mixture to eggs a little at a time so you don't cook the eggs and continue to whisk until combined.
• Gradually add flour and mix to combine.
• Add remaining 4oz of chocolate chips and combine.
• Transfer batter to baking pan and bake for 40 minutes. When done, let cool for 20 minutes, remove from pan and cut into squares.
• Best when cool but if you can't wait, add a scoop of vanilla ice cream on top.

CHOCOLATE OVERLOAD BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9x9-inch pan with foil, and spray with nonstick spray.
• To a large bowl, add the melted butter and oil. Use a wooden spoon to stir in the sugar and cocoa powder until smooth.
• Stir in the eggs, vanilla extract, espresso powder and salt. Then slowly mix in the flour. The batter will be thick. Stir in the chocolate chips.
• Spread the batter into the prepared pan and top with a more chocolate chips.
• Bake for 21 to 25 minutes or until the brownies just lose that glossy sheen around the edges and a toothpick inserted 1-inch from the edge comes out clean. Cool before cutting.
• Store in an airtight container for up to 4 days (or freeze for up to one month).

CHOCOLATE OVERLOAD COOKIES

Steps:

• Line two baking sheets with parchment paper.
• Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
• Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
• When ready to bake, preheat the oven to 350 degrees F.
• Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.