Dark Chocolate Cayenne Brownies Recipes

DARK CHOCOLATE BROWNIES

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.

DARK CHOCOLATE PASSOVER BROWNIES

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.

DARK CHOCOLATE CARAMEL BROWNIES

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.

DARK CHOCOLATE BUTTERSCOTCH BROWNIES

Steps:

• In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly. In a large bowl, combine sugar and chocolate mixture. Stir in egg whites and vanilla. Gradually add flour to chocolate mixture. Stir in chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , For glaze, in a microwave, melt chips and butter; stir until smooth. Immediately spread over brownies. Cool before cutting.

DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F and grease an 8x12-inch baking pan, then line it with parchment paper and set aside.
• Combine oil, melted butter, and sugars in a medium-sized bowl, then beat in the vanilla and eggs for 1 or 2 minutes until the batter lightens in color.
• Sift in cocoa powder, flour, and salt, then fold in the dry ingredients into the wet ingredients until just combined. Be careful not to overbeat.
• Add ¾ of the chocolate chips into your batter, and then pour the batter into the baking pan and smooth the top. Spread the remaining chocolate chips over the top and bake for 25 to 30 minutes. An inserted toothpick should come out a little dirty.
• Let cool in the pan for 15 to 20 minutes, and after that, remove from the pan and allow them to cool to room temperature before slicing. Enjoy!

DARK CHOCOLATE-ORANGE BROWNIES

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.

CHEWY DARK CHOCOLATE BROWNIES

Steps:

• 1. Heat oven to 350 degrees F. Grease 15 x 10 x 1 in sheet pan or line it with parchment paper.
• 2. Place butter nor coconut oil in a large microwave safe bowl. Microwave at medium (50%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs one at a time beating well with wisk after each addition. Add water and mix well. In a medium bowl mix all dry ingredients and sift. Add dry ingredients to wet mix and blend well. Pour batter into prepared pan.
• 3. Sprinkle 1 Cup mini chocolate chips over top if desired. Bake 18 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 40 bar style brownies.
• Store in air tight container or freeze individual brownies like I do.

SUPER-MOIST DOUBLE DARK CHOCOLATE BROWNIES

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.

DARK CHOCOLATE CHERRY BROWNIES

Steps:

• Pat cherries dry with paper towels; set aside. In a microwave-safe bowl, melt 1/2 cup chopped candy bars with oil; stir until smooth. In a small bowl, combine the sugar, eggs, extract, salt and melted chocolate. Add flour; mix well. Stir in cherries and remaining candy bars. , Spread into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with almonds. Bake at 350° for 25-30 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.