Classic Chocolate Brownies Recipes

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CLASSIC UNSWEETENED CHOCOLATE BROWNIES



Classic Unsweetened Chocolate Brownies image

Use high quality chocolate for these brownies. I like these made with Callebaut or Scharffen-Berger unsweetened. To make these with bittersweet chocolate instead, use 6 1/2 ounces bittersweet chocolate, 7 tablespoons butter and 1 cup sugar. To make with semisweet chocolate, substitute 10 ounces semisweet chocolate, 5 tablespoons butter and 2/3 cup sugar.

Provided by Saguaro

Categories     Bar Cookie

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

4 ounces unsweetened chocolate, chopped
4 ounces unsalted butter
1 1/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup walnuts (optional) or 2/3 cup pecans (optional)

Steps:

  • Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
  • Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
  • Remove bowl from heat and stir in sugar vanilla and salt.
  • Add eggs one at a time, stirring thoroughly.
  • Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
  • Stir in nuts.
  • Scrape batter into prepared pan and smooth to even it.
  • Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.

COCOA BROWNIES



Cocoa Brownies image

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

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

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

CLASSIC BROWNIES



Classic Brownies image

Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 brownies

Number Of Ingredients 7

2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, slightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
  • Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
  • Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES



Classic Ghirardelli Chocolate Brownies image

Everyone loves brownies! This classic simple and delicious recipe is all you need to satisfy your family's brownie cravings.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 50m

Yield 16

Number Of Ingredients 10

4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
½ cup unsalted butter, cut into pieces
1 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
¾ cup all-purpose flour
2 tablespoons all-purpose flour
¼ teaspoon baking powder
⅜ teaspoon salt
½ cup Ghirardelli Semi-Sweet Chocolate Baking Chips

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
  • Chop the semi-sweet chocolate baking bar into 1-inch pieces.
  • In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
  • Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
  • In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
  • Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 26.6 g, Cholesterol 39.3 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 6 g, Sodium 75.7 mg, Sugar 19.5 g

CHOCOLATE BROWNIES



Chocolate Brownies image

Always remember: The better the chocolate, the better the brownie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 1 dozen

Number Of Ingredients 10

1 cup coarsely chopped walnuts (optional)
1 cup (2 sticks) unsalted butter, plus more for pan
8 ounces best-quality unsweetened chocolate, such as Callebaut or Valrhona
5 large eggs
3 1/2 cups sugar
2 teaspoons instant espresso
1 tablespoon pure vanilla extract
1 2/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 350 degrees. Spread chopped walnuts on a baking pan; toast until fragrant, 5 to 10 minutes. Transfer to a bowl to cool.
  • Increase the oven temperature to 400 degrees. Generously butter a 9-by-13-inch baking pan, and set aside. Bring a medium sauce- pan of water to a simmer. In a heat-proof bowl, combine the chocolate and butter. Set bowl over the simmering water until the chocolate mixture has melted. Remove from heat, and set saucepan aside.
  • Combine chocolate and butter in a heat-proof bowl or the top of a double boiler. Set over a pan of simmering water until the chocolate mixture has melted. Remove from heat; set aside.
  • In bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and espresso at high speed for 10 minutes. Reduce speed to low, and add the melted-chocolate mixture and the vanilla; beat until combined. Slowly add the flour and salt; beat just until incorporated.
  • Remove the bowl from mixer, and fold in the chocolate chips and toasted nuts. Pour the batter into the prepared pan. Bake until the edges are dry but the center is still soft, about 30 minutes. Remove brownie from oven, and transfer to a wire rack to cool. Cut into 3-inch squares.

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

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

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