Dark Chocolate Brownies Recipes

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DARK CHOCOLATE BROWNIES



Dark Chocolate Brownies image

Are you a dark chocolate person or a milk chocolate person? I have to say, I'm more in the light/milk chocolate camp myself.

Categories     Valentine's Day     dessert     main dish

Time 1h

Yield 16 servings

Number Of Ingredients 9

1 c. Butter
5 oz. weight Unsweetened Chocolate
1/4 c. Unsweetened Cocoa Powder
2 c. Sugar
1 tbsp. Vanilla
3 whole Large Eggs
1 1/4 c. Flour
3/4 c. Semi-Sweet Chocolate Chips
Powdered Sugar, For Sifting

Steps:

  • Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)

DARK CHOCOLATE BROWNIES



Dark Chocolate Brownies image

Provided by Ellie Krieger

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 12

8 ounces bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter
1 cup whole grain pastry flour*
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 large eggs
1 cup packed light brown sugar
1/2 cup plain low-fat yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
3/4 cup chopped walnuts (optional)

Steps:

  • Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
  • Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
  • In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
  • In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
  • Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.

Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 40 milligrams, Sodium 55 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 3 grams

DARK CHOCOLATE BROWNIE PUDDINGS



Dark Chocolate Brownie Puddings image

Ree's husband loves chocolate and her Dad loves chocolate, so this is the perfect dish for them both. It's very chocolatey, very rich and very easy.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Nonstick baking spray, for the ramekins
2 large eggs
1 cup sugar
2 teaspoons vanilla bean paste
1/2 cup cocoa powder
1/4 cup all-purpose flour
1 stick (8 tablespoons) salted butter, melted
2/3 cup heavy whipping cream

Steps:

  • Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F.
  • Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter.
  • Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes.
  • Allow to cool for 10 minutes.
  • Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form.
  • Serve the puddings in their ramekins with dollops of the fresh whipped cream.

DARK CHOCOLATE CARAMEL BROWNIES



Dark Chocolate Caramel Brownies image

Add something chocolaty for dessert by baking these homemade nutty brownies - made using Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
3/4 cup butter or margarine, melted
2/3 cup evaporated milk
1 cup chopped pecans
1 bag (14 oz) caramels, unwrapped
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
  • In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
  • Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

DARK-CHOCOLATE SPELT BROWNIES



Dark-Chocolate Spelt Brownies image

The brownies can be stored at room temperature for up to two days. Martha made this recipe on Martha Bakes episode 303.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 2h

Yield Makes 16

Number Of Ingredients 8

1 stick unsalted butter, cut into tablespoons, plus more for pan
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped (about 1 1/4 cups)
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs, room temperature
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse salt
3/4 cup spelt flour

Steps:

  • Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment.
  • Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined.
  • Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang. Cut into 16 squares.

SUPER-MOIST DOUBLE DARK CHOCOLATE BROWNIES



Super-Moist Double Dark Chocolate Brownies image

A chocolate lover's dream! The original recipe came from my mother's dearest friend. I modified the recipe to include the candy bars; however, the brownies are delicious without them - decadent with the candy bars! These are very rich, so cut into small squares.

Provided by BeachGirl

Categories     Bar Cookie

Time 55m

Yield 1 9x13 pan brownies, 48 serving(s)

Number Of Ingredients 9

4 ounces unsweetened baking chocolate
1/2 cup butter
4 large eggs
1/4 teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
8 ounces ghirardelli sweet dark chocolate, baking bars or 8 ounces other chocolate, bar of your choice, such as 7 oz symphony bar with almonds and toffee chips

Steps:

  • Preheat oven to 325°F.
  • Grease and flour 13x9-inch pan or spray it with Bakers Joy.
  • Melt the unsweetened chocolate and butter.
  • Cool (see note below).
  • Beat the eggs, salt, and sugar until ingredients are light and creamy.
  • Fold in the chocolate/butter mixture and the vanilla.
  • Add flour and beat until batter is smooth.
  • If using optional nuts, fold in now.
  • Pour half of batter in pan and spread to cover bottom.
  • Break candy bars in half and place over batter.
  • Spoon remaining batter on top and spread as evenly as possible.
  • Bake 23-35 minutes or until set.
  • Do not overbake.
  • Cool completely.
  • With serrated knife, cut into squares.
  • MELTING CHOCOLATE: I place the butter and chocolate in a small glass bowl and sit the bowl on the burner to my drip coffee maker when I first start this recipe.
  • It melts the chocolate to perfection, and cleanup is so easy.

Nutrition Facts : Calories 100.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 22.7, Sodium 33.3, Carbohydrate 12.5, Fiber 1.3, Sugar 8.4, Protein 1.7

DARK CHOCOLATE-ORANGE BROWNIES



Dark Chocolate-Orange Brownies image

Rich chocolate brownies with a hint of orange. White chocolate chunks can be added for an extra treat.

Provided by lomagu

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 8

10 ounces semisweet chocolate
1 cup unsalted butter
1 cup lightly packed brown sugar
3 eggs
1 large orange, zested
1 cup all-purpose flour
¼ cup cocoa powder
1 (6 ounce) package white chocolate, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
  • Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
  • Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
  • Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 33.3 g, Cholesterol 67.6 mg, Fat 21.7 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 12.9 g, Sodium 27.2 mg, Sugar 25 g

DEEP, DARK BROWNIES



Deep, Dark Brownies image

This irresistible recipe for deep, dark brownies comes courtesy of Matt Lewis from Baked bakery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 9 brownies

Number Of Ingredients 11

3/4 cup all-purpose flour
1 tablespoon best-quality cocoa powder, preferably Valrhona
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional

Steps:

  • Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
  • In a medium bowl, sift together flour, cocoa powder, and salt; set aside
  • In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
  • Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
  • Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.

DARK CHOCOLATE PASSOVER BROWNIES



Dark Chocolate Passover Brownies image

Yummy dark chocolate brownies for the Passover holiday! Store cooled brownies in a tightly covered dish, box, or tin lined with waxed paper.

Provided by Lisa Katzoff

Categories     Desserts     Cookies     Brownie Recipes

Time 1h20m

Yield 18

Number Of Ingredients 10

cooking spray
2 cups white sugar
1 cup unsalted butter, softened
4 eggs
½ teaspoon vanilla extract
½ teaspoon salt
½ pound matzo cake meal
1 cup unsweetened cocoa powder
½ teaspoon ground cinnamon
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
  • Pour batter into the center of the prepared pan; spread out evenly.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 41.5 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 8.9 g, Sodium 83.9 mg, Sugar 27.8 g

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