LOADED BROWNIES RECIPE BY TASTY
Here's what you need: dark chocolate, butter, sugar, eggs, vanilla extract, salt, flour, salted peanut, pretzel, kettle corn, white chocolate chips, chocolate sandwich cookies, chocolate chips, heavy cream, brown sugar, butter, heavy cream, salt, crispy rice cereal
Provided by Tracy Raetz
Categories Desserts
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (180°C).
- Melt chocolate and butter over a double boiler until melted.
- Add sugar and mix well.
- Add vanilla extract and salt.
- Whisk eggs one at a time until fully incorporated and batter is glossy.
- Fold in flour gently until smooth.
- Fold in add-ins.
- Pour into greased 9x13-inch (23x33-cm) pan. Bake 25-30 minutes until toothpick comes out clean.
- To make the Caramel Crispy Rice, melt all your ingredients in a medium-sized heavy bottom sauce pan until boiling. Cook for 3 minutes on medium heat while stirring to prevent burning. Toss cereal until coated evenly, spread evenly onto lined sheet tray and allow to cool.
- For the Chocolate Sauce, microwave the chocolate chips and heavy cream in 30-second intervals until smooth.
- Allow brownies to cool 15 minutes before drizzling ganache, oreos, and caramel rice.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 699 calories, Carbohydrate 60 grams, Fat 51 grams, Fiber 3 grams, Protein 9 grams, Sugar 42 grams
CHOCOLATE OVERLOAD BROWNIES
Make and share this Chocolate Overload Brownies recipe from Food.com.
Provided by Captain_67
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 323.8, Fat 19.9, SaturatedFat 10.2, Cholesterol 75.7, Sodium 94.2, Carbohydrate 36.9, Fiber 1.9, Sugar 28.4, Protein 3.6
CHOCOLATE OVERLOAD LOADED BROWNIES
Number Of Ingredients 5
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
The perfect way to satisfy the ultimate chocolate craving!
Provided by RecipeGirl.com (shared from the Crazy for Cookies, Brownies and Bars cookbook)
Categories Dessert
Time 33m
Number Of Ingredients 10
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).
Nutrition Facts : ServingSize 1 brownie, Calories 202 kcal, Carbohydrate 27 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 41 mg, Sodium 86 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 4 g
COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams
BEST EVER CHOCOLATE BROWNIES RECIPE
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
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
More about "chocolate overload loaded brownies recipes"
EASY LOADED BROWNIES - 2 COOKIN MAMAS
From 2cookinmamas.com
LOADED FUDGY CANDY BAR BROWNIES - AVERIE COOKS
From averiecooks.com
CHOCOLATE OVERLOAD LOADED BROWNIES - 365 DAYS OF …
From 365daysofbakingandmore.com
CHOCOLATE MOUSSE BROWNIES OR BEST BROWNIES EVER!
From sweetandsavorymeals.com
23 HOMEMADE REESE’S DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE OVERLOAD LOADED BROWNIES | RECIPE | BAKING, JUST …
From pinterest.com
EASY EASTER M&M BLONDIES RECIPE | 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
CHOCOLATE OVERLOAD LOADED BROWNIES | RECIPE | DESSERTS, DESSERT …
From pinterest.com
CHOCOLATE OVERLOAD | THE KITCHEN | FOOD NETWORK
From foodnetwork.com
CHOCOLATE OVERLOADED COOKIES RECIPE | HERSHEYLAND
From hersheyland.com
BUTTERSCOTCH CHOCOLATE CHIP BROWNIES - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
12 OF THE BEST BROWNIES YOU'LL EVER MAKE | CANADIAN LIVING
From canadianliving.com
BEST BROWNIE RECIPE EVER - THESTAYATHOMECHEF.COM
From thestayathomechef.com
PERFECT CHOCOLATE BROWNIES RECIPE - BBC FOOD
From bbc.co.uk
SERIOUSLY FUDGY HOMEMADE BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
30 BEST BROWNIE RECIPES FOR CHOCOHOLICS - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE OVERLOAD LOADED BROWNIES | MICHELLE | COPY ME THAT
From copymethat.com
EASY CHOCOLATE BROWNIES - BEST EVER, SUPER FUDGY!
From recipetineats.com
BEST SPRING COOKIES - 45 EASY COOKIE RECIPES FOR SPRING
From dessertsonadime.com
TRIPLE-CHOCOLATE BROWNIES RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search