DARK CHOCOLATE GANACHE BROWNIE CAKES
An indulgent chocolate brownie covered in rich chocolate ganache takes dessert to a new level.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 1h45m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil; lightly grease.
- Heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. Remove from heat. Stir in eggs, one at a time, until blended. Stir in vanilla extract. Add flour and salt; stir well. Pour into prepared baking pan.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Holding sides of foil, lift brownie from pan to cutting board. Carefully remove foil and return brownie to board. Cut away 1/4-inch from each side. Cut out 15 cakes with cookie cutter, twisting gently to remove. For easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. Scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. Serve cakes with Dark Chocolate Ganache.
- For Dark Chocolate Ganache: Heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. Slowly add morsels. Cover with plastic wrap and let stand for 5 minutes. Stir well. Refrigerate any remaining ganache.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 34 g, Cholesterol 64.3 mg, Fat 20.9 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 12.5 g, Sodium 56.9 mg, Sugar 20.2 g
DARK CHOCOLATE LAYER CAKE
-David Heppner, Brandon, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the sugar, buttermilk, coffee, eggs, oil, chocolate and vanilla until well blended. In another large bowl, combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into buttermilk mixture until blended., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine the cream, sugar and corn syrup in a small saucepan. Bring to a full boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. , Transfer to a large bowl. Cover and refrigerate until desired consistency, stirring occasionally. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 816 calories, Fat 41g fat (17g saturated fat), Cholesterol 93mg cholesterol, Sodium 569mg sodium, Carbohydrate 112g carbohydrate (0 sugars, Fiber 11g fiber), Protein 11g protein.
DARK CHOCOLATE BROWNIE OREO LAYER CAKE
This is a decadent dessert consisting of a layer of brownies, Oreo cookie crumbles, pudding and cool whip. It is guaranteed to be a hit at your next gathering!
Provided by hotrhondavu
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- **Brownie Layer:.
- Microwave butter and bittersweet chocolate in a 2-qt glass bowl on high for 1 1/2 minutes or until chocolate is melted, stirring mixture. Whisk 2 cups sugar, eggs, and vanilla extract.
- Toss together 1 tablespoon flour, walnuts (if desired), and chocolate chips.
- Stir remaining flour and salt into sugar mixture. Add walnut and chocolate chip mixture. Spread batter into a lightly greased 13x9x2-inch pan.
- Bake at 350°F for 30 to 40 minutes. Set aside to cool.
- **Oreo cookie layer:.
- Put all Oreo cookies (except 10 cookies) in blender for crumbs or crush in a ziploc bag if you prefer crumbles.
- Drizzle Hershey syrup over brownies and spread with spoon. Add Oreo cookie crumbs/crumbles. Then, drizzle more Hershey syrup over the Oreo cookie crumbs/crumbs and spread around with spoon.
- **Pudding Layer:.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes. Let stand 2 minutes. Spread over brownies.
- **Topping:.
- Add Cool Whip on top of pudding layer and top with the 10 extra cookies (whole or crumbled) and drizzle Hershey syrup for decoration (if desired).
Nutrition Facts : Calories 689.3, Fat 32.6, SaturatedFat 18.9, Cholesterol 94, Sodium 659, Carbohydrate 94.7, Fiber 2.7, Sugar 65.1, Protein 8.2
DEATH BY CHOCOLATE: SIMPLY THE BEST CHOCOLATE BROWNIE LAYER
Steps:
- Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess.
- Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth.
- Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds.
- Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ).
- Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed.
LAYERS OF LOVE CHOCOLATE BROWNIES
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Alma Carey of Sarasota, FL. Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 55m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.
- Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
- Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.6 g, Cholesterol 50.2 mg, Fat 16.7 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 139.8 mg, Sugar 22.9 g
DARK CHOCOLATE CAKE-LIKE BROWNIES
Make and share this Dark Chocolate Cake-Like Brownies recipe from Food.com.
Provided by msdanah
Categories Dessert
Time 50m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Melt dark chocolate bars in a double boiler until melted and add butter until melted.
- Add sugar and maple syrup and blend.
- After cool, add 3 or 4 eggs and whisk together well.
- Add 2 teaspoons vanilla.
- Add milk or half and half and whisk together well.
- In a separate large bowl, add 1/2 cup whole wheat flour and 1 1/2 cups white flour together with 1 teaspoons baking powder. Whisk until well blended.
- Add liquid ingredients from pan into the bowl of dry ingredients. Mix until well blended.
- Bake at 350 degrees in middle of oven for 20-30 minutes depending on whether you use a metal or glass pan. Metal pans cook brownies faster. A knife inserted in center should come out clean when they are done.
- For the frosting or glaze (depending on how much liquid you use) melt 4 or 5 ounces of the semi-sweet chocolate in double boiler and add sugar until dissolved. Place mixture in a mixing bowl and add evaporated milk until you get desired consistency. You can vary amount of sugar for taste.
Nutrition Facts : Calories 199.9, Fat 8.7, SaturatedFat 3.9, Cholesterol 36.2, Sodium 69.6, Carbohydrate 28.4, Fiber 1.1, Sugar 18.9, Protein 3.2
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