Dark Chocolate Chunk Brownies Recipes

DARK CHOCOLATE-CHUNK BROWNIES

Steps:

• Chop chocolate into about 1/2-inch chunks; about 2 cups.
• In a small, microwave-safe bowl, combine half the chocolate and the butter.
• Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
• Stir until mixture is smooth.
• Let stand until just warm to touch.
• In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
• Add chocolate mixture and stir until well blended.
• Add flour, about a third at a time, stirring after each addition just until blended.
• Add remaining chopped chocolate and mix just until chunks are evenly distributed.
• Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
• Scrape batter into pan; spread level.
• Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
• Cool completely in pan on a rack, at least 1 hour.
• Lift brownie out on parchment, peel off parchment, and set brownie on a board.
• Cut into 8 squares or wedges or 16 triangles.

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
• Sift the flour, cocoa powder and salt into a medium bowl; set aside.
• Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
• Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

LIGHT CHOCOLATE-CHUNK BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
• In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
• Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
• Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
• Cut brownies into 16 squares. Serve brownies with strawberries.

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.

MOLTEN CHOCOLATE CHUNK BROWNIES

Steps:

• Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
• Add the chocolate and stir to combine.
• Preheat oven to 160°C (325°F).
• Lightly grease a 20cm square tin and line with non-stick baking paper.
• Spread the mixture into the tin.
• Bake for 50 minutes to 1 hour or until the brownie is set.
• Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY

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!

DARK CHOCOLATE CHUNK BROWNIES WITH SWEET CREAM CHEESE DRIZZLE

Steps:

• Pre-heat the oven to 350 degrees. Spray a 9x13" pan with nonstick spray.
• Melt the butter in a large microwave safe bowl. Stir in sugar. Add the eggs and vanilla and mix well.
• In a separate bowl sift the flour and cocoa together three times. Then add the sifted flour and cocoa to the sugar mixture. Mix well.
• In a small bowl, toss the chocolate chips in a Tbsp of flour, until they are lightly coated. This helps the chocolate chips suspend evenly throughout the batter instead of sinking to the bottom of the brownies. Once coated, add the chocolate chips to the batter and mix until evenly distributed.
• Bake for 30-40 minutes or until toothpick inserted into the center of brownies comes out clean.
• Mix softened cream cheese and milk with fork until smooth. Add powdered sugar until smooth and glossy. Drizzle over cooled brownies.

CHUNKY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
• Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
• Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
• Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.