Colorado Chip Brownies Recipes

CHOCOLATE CHIP BROWNIES

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.

CHOCOLATE CHIP COOKIE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
• Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
• Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.
• Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.

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.

CHOCOLATE CHIP BROWNIES

Steps:

• Place 3/4 cup of the chocolate chips and the butter in a saucepan on very low heat, and stir, until melted, being careful not to scorch.
• Allow melted chocolate to cool to room temperature.
• Preheat oven to 325 degrees F.
• Spread walnuts (optional) on a baking sheet (if not already toasted), and bake in preheated oven for 10 minutes; remove pan from oven and allow nuts to cool before chopping.
• Mix together eggs and sugar in a large mixing bowl; stir in vanilla and salt.
• Sift flour, and add in small portions to egg, mixing well after each addition, until thoroughly blended.
• Stir in cooled chocolate and mix well; then fold in chopped nuts (if using).
• Add remainder of chocolate chips (about 1 1/4 cups) to the batter and stir well.
• Pour batter into a greased 9x11-inch pan and spread evenly.
• Bake at 325 degrees for approx 25-30 minutes, then allow brownies to cool in the pan on a wire rack.
• Makes approx 15 brownies, depending on size preference.

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

SOFT APPLE BROWNIES WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
• Place apples in a bowl and sprinkle with vinegar. Set aside.
• Whisk white sugar, brown sugar, eggs, and vanilla extract together in a large bowl until well combined and pale brown. Add melted butter and whisk until smooth. Add flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Whisk until brownie batter is well combined.
• Sprinkle 2 tablespoons flour over apples in the bowl and toss to coat. Fold floured apples and chocolate chips into the brownie batter; batter will be thick. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until top is no longer shiny and a toothpick inserted in the center comes out clean, about 30 minutes, but check after 25 minutes and do not overbake.

CHOCOLATE CHIP COOKIE BROWNIES

Steps:

• Preheat oven to 350°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar and cocoa. Add eggs, 1 at a time, whisking to blend after each addition. Add flour; stir just until combined. Stir in nuts. Spread into prepared pan. Bake 15 minutes., Meanwhile, for cookie layer, melt butter in another microwave-safe bowl. Stir in brown sugar. Whisk in egg. In a small bowl, whisk flour and baking soda; stir into butter mixture just until combined. Stir in chocolate chips. Spoon mixture over hot brownie layer., Bake 35-40 minutes longer or until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack. Lifting foil, remove brownies from pan. Cut into bars.

GLAZED CHOCOLATE CHIP BROWNIES

Steps:

• In a large bowl, combine the butter, eggs and vanilla. Combine dry ingredients; add to butter mixture. Stir in water and chocolate chips until blended. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack., For glaze, in a microwave, melt the chips and butter with milk; stir until smooth. Whisk in the confectioners' sugar and vanilla until smooth. Refrigerate for 20 minutes or until mixture reaches a spreading consistency; frost brownies.

VERY CHOCOLATE CHIP BROWNIES

Steps:

• In a large heavy saucepan, combine the sugar, butter and water; bring to a boil, stirring constantly. Remove from the heat; stir in 2 cups chocolate chips until melted. Cool slightly. , In a large bowl, beat eggs and vanilla; stir in chocolate mixture. In another bowl, mix the flour, baking soda and salt; gradually add to chocolate mixture, mixing well. Stir in remaining chocolate chips. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Sprinkle with confectioners' sugar. Cut into bars. Store in an airtight container.

CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees F. Prepare 8-inch square baking pan with non-stick spray. Set aside. Combine melted butter and cocoa powder. Set aside to cool. In large bowl beat eggs until frothy. Add Stevia Extract In the Raw and Sugar In The Raw. Combine flours, baking powder and salt - add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips. Pour batter into baking pan and bake at 350 degrees F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.

CHOCOLATE-CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

COLORADO CHIP BROWNIES

Steps:

• Melt butter and chocolate in top of double boiler over simmering water.
• Cool to room temperature.
• In large mixing bowl, cream butter, sugar, eggs, and vanilla; blend in chocolate mixture.
• Add flour and salt; mix well.
• Stir in chocolate chips and nuts.
• Spread batter into greased and floured 9x13-inch pan.
• Bake at 350 degrees for 25- 30 minutes.

CHOCOLATE CHIP COOKIE DOUGH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan for the brownies.
• Combine 2 cups sugar, 1 1/2 cups flour, 1 cup butter, cocoa powder, eggs, vanilla extract, and salt together in a bowl. Pour brownie batter into the prepared baking pan.
• Bake in the preheated oven until set, about 35 minutes.
• Remove from oven and let brownies cool completely, about 30 minutes.
• Combine 1/2 cup softened butter, brown sugar, and 1/2 cup white sugar in a bowl. Add 1 cup flour, vanilla extract, and milk. Mix well. Stir in chocolate chips and spread cookie dough on top of the cooled brownies in the pan. Store in the refrigerator.

GALACTIC BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch rimmed baking sheet or pan with nonstick spray. Line with parchment paper, leaving overhang on all sides. Grease the parchment with more nonstick spray.
• In a medium saucepan over medium heat, melt the butter and bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large bowl, combine the granulated and brown sugars, salt, and the butter-chocolate mixture. Mix with an electric mixer on medium speed until thick and creamy, about 3 minutes. Add the eggs and continue mixing until smooth, about 3 minutes more. Add the vanilla and mix just to combine.
• Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
• Pour the batter into the prepared pan, using an offset spatula to spread evenly.
• Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
• While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
• Add the heavy cream and butter to a small saucepan over medium heat. Once the butter is melted completely, pour the mixture over the chocolate and let sit for 1 minute. Stir together until smooth and creamy.
• While the brownies are still hot, pour the frosting over the top. Use an offset spatula to spread evenly, covering the brownies completely. Sprinkle the rainbow chips evenly across the frosting.
• Let the brownies cool at room temperature for 2 hours to set the frosting and the brownie crumb. Transfer the brownies to the refrigerator for at least 2 hours to chill completely for the ultimate fudgy texture.
• Cut the chilled brownies into 12 pieces.
• Enjoy!

CHOCOLATE CHIP CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
• In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
• Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
• Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.