Donna Hays Chocolate Brownie Recipes
DONNA HAY'S CHOCOLATE BROWNIE
Make and share this Donna Hay's Chocolate Brownie recipe from Food.com.
Provided by Terese
Categories Dessert
Time 1h
Yield 16 slices
Number Of Ingredients 7
Steps:
- Preheat the oven to 160°C Place the chocolate and butter in a saucepan over low heat and stir until smooth.
- Allow to cool slightly.
- Place the sugar, eggs, cocoa, flour and baking powder in a bowl.
- Add the chocolate mixture and mix until combined.
- Pour the mixture into a 20cm (8 in) square slice tin lined with non-stick baking paper.
- Bake for 50 minutes or until set.
- Cool slightly in the tin.
- Cut into slices, serve warm or cold.
- Makes 16 slices.
Nutrition Facts : Calories 260.1, Fat 14.2, SaturatedFat 8.5, Cholesterol 86.3, Sodium 122.6, Carbohydrate 32, Fiber 0.9, Sugar 23.3, Protein 3.1
SALTED CARAMEL CHOCOLATE BROWNIE
Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie-it's just the thing for an afternoon treat or to take to a friend's house (they'll love you forever!).
Provided by Donna Hay
Categories Cake Chocolate Dessert Bake Kid-Friendly Quick & Easy snack snack week Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 16 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir in the chocolate and spoon the mixture into an 8" square cake pan lined with non-stick parchment paper. Sprinkle with the sea salt and bake for 40-45 minutes or until just firm around the edges.
- Cut into 16 squares and serve warm or cold.
MOLTEN CHOCOLATE CHUNK BROWNIES
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.
Provided by Donna Hay
Categories HarperCollins Brownie Dessert Chocolate Dark Chocolate Bake
Yield Makes 16
Number Of Ingredients 8
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.
RASPBERRY-SPIKED CHOCOLATE BROWNIES
Provided by Donna Hay
Categories Chocolate Dessert Bake Kid-Friendly Raspberry Summer Family Reunion Kidney Friendly Small Plates
Yield Makes 16 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C (355°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30-35 minutes or until set. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.
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