Dark Victory Brownies Recipes

VICTORY BROWNIES

Victory Brownies image

I made these on election day and friends and co-workers loved the hint of orange and the sparkle of heat from a pinch of cayenne pepper. Hazelnuts are a star in these brownies, but walnuts can be substituted.

Provided by Cazuela

Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes

Time 1h

Yield 16

Number Of Ingredients 14

Ingredients

2 (1 ounce) squares unsweetened chocolate
1 (1 ounce) square semisweet chocolate
½ cup butter
½ cup packed brown sugar
½ cup white sugar
2 tablespoons honey
2 eggs, slightly beaten
¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
1 tablespoon vanilla extract
1 cup chopped toasted hazelnuts
⅛ teaspoon cayenne pepper, or amount to taste
½ teaspoon grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter 8 inch square baking pan.
Melt unsweetened chocolate, semisweet chocolate, and butter in a saucepan over low heat. Remove from heat.
Stir in brown sugar, white sugar, and honey; mix until sugar is dissolved. Beat in eggs, a little at a time. Add flour, salt, baking powder, vanilla, hazelnuts, cayenne pepper, and orange zest. Stir until blended well and mixture is glossy. Pour batter evenly into pan.
Bake until the surface looks dry and a toothpick inserted in the center has just a film of chocolate on it, 30 to 40 minutes. Cool on a rack about 12 minutes and cut into squares while still warm.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 23.3 g, Cholesterol 38.5 mg, Fat 14 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 16.5 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

Ingredients

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.

IMPURELY PERFECT BROWNIES

Impurely Perfect Brownies image

These mouthwatering brownies are enhanced with deep, rich flavors of raw ingredients. Rediscover the natural goodness of grains and sugars before they're refined.

Provided by the unrefined baker

Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes

Time 55m

Yield 24

Number Of Ingredients 11

Ingredients

1 tablespoon butter
3 cups turbinado sugar
½ cup steel-cut oats
½ cup slivered blanched almonds
1 ½ cups Dutch-processed unsweetened cocoa powder
1 teaspoon salt
1 cup butter, melted
1 tablespoon vanilla extract
1 tablespoon heavy cream
5 eggs at room temperature
1 cup dark chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter.
Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal.
Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl.
Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter.
Pour batter into the prepared pan.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 34.4 g, Cholesterol 60.8 mg, Fat 13.6 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 182.1 mg, Sugar 23.9 g

DARK VICTORY BROWNIES

Dark Victory Brownies image

i havint tried it out yet ...i got this recipe during my relentless search for yummy things to make...but i was never a big fan of chocolate cakes or ice creams... (i am big lover of em both but not in chocolate flv)but sour cream..in browniecake??i am sure they will accsent eachother well yummmm..scrumpaliseous...

Provided by humairahs mum

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces bittersweet chocolate, coarsely chopped
14 tablespoons unsalted butter
1/2 cup Dutch-processed cocoa powder
1 1/4 cups granulated sugar
1 large egg
1/3 cup sour cream
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon salt
1 cup pecans, coarsely chopped

Steps:

Preheat oven to 325°. Line a 9-inch square pan with foil so that 2 inches hang over two opposite sides. Grease the foil.
Melt the chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Transfer to a medium bowl.
Using a wooden spoon, beat in cocoa powder and sugar until well blended. Beat in eggs, one at a time. Beat in sour cream and vanilla extract. Add flour and salt. Mix just until blended. Stir in pecans.
Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool in pan on wire rack.
Makes 16 brownies.

Nutrition Facts : Calories 622.3, Fat 44.5, SaturatedFat 20.7, Cholesterol 112.1, Sodium 72.4, Carbohydrate 56.8, Fiber 4.4, Sugar 42.8, Protein 5.9

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