Double Chocolate Brownies Recipes

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FUDGY DOUBLE-CHOCOLATE BROWNIES



Fudgy Double-Chocolate Brownies image

A double dose of chocolate-bittersweet and cocoa powder-makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 55m

Yield Makes 16 squares

Number Of Ingredients 8

1 stick unsalted butter, cut into pieces, plus more, softened, for pan
3/4 cup unbleached all-purpose flour, sifted
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
8 ounces semisweet chocolate (61 to 66 percent), chopped (about 2 cups)
1 1/2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
  • In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
  • Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
  • Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

DOUBLE CHOCOLATE BROWNIES



Double Chocolate Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 16 servings

Number Of Ingredients 8

1 stick (8 tablespoons) unsalted butter, at room temperature, plus 1 1/2 teaspoons for buttering the baking dish
6 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 large eggs, plus 1 large egg yolk, at room temperature
1/2 cup all-purpose flour
3/4 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
  • Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
  • Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

RICH, chocolately, yummy brownies! NOT for the faint of heart. The best one I've ever made, and I am a devout chocoholic. Mine never pull away from the sides of the pan like the recipe says. Be sure to test it with a toothpick in more than one place, because you might run into a chocolate chip that would make it appear that the brownies aren't done yet.

Provided by Kelly Vaughn

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted,and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup coarsely chopped pecans

Steps:

  • In a large bowl, combine cocoa and baking soda.
  • Blend in 1/3 cup melted butter.
  • Add boiling water, stir until well blended.
  • Stir in sugar, eggs, and remaining butter.
  • Add flour, vanilla, and salt.
  • Stir in pecans and chocolate chips.
  • Pour into a greased 13x9x2-inch pan and bake at 350 degrees F for 35-40 minutes, or until brownie starts to pull away from sides of pan.
  • Cool, cut into squares.

DOUBLE-CHOCOLATE CHUNK BROWNIES



Double-Chocolate Chunk Brownies image

Semisweet and white chocolate make tender brownies doubly delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 16

1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla
4 eggs
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup baking cocoa
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1 cup white chocolate chunks
1 1/2 cups powdered sugar
1/4 cup baking cocoa
1/4 cup butter or margarine, softened
2 to 3 tablespoons milk
1/2 cup white chocolate chunks
1 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat. Mix in granulated and brown sugar, vanilla and eggs until well blended. Stir in flour, 3/4 cup cocoa and salt until well blended. Stir in 1 cup each semisweet and white chocolate chunks. Spread in pan.
  • Bake 30 to 35 minutes or until set. Cool completely, about 1 hour.
  • In large bowl, beat powdered sugar, 1/4 cup cocoa, 1/4 cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable. Spread over brownies.
  • In microwavable container, microwave 1/2 cup white chocolate chunks and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle. Place in small plastic food-storage bag; cut small hole in corner of bag. Drizzle over frosting. For brownies, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 39 g, TransFat 1/2 g

DOUBLE-CHOCOLATE BROWNIES



Double-Chocolate Brownies image

These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 9

6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  • Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
  • Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  • Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
  • Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

DOUBLE CHOCOLATE BROWNIE CAKE



Double Chocolate Brownie Cake image

Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!

Provided by ECHOSZERO

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
½ cup vegetable oil
½ cup water
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 501 calories, Carbohydrate 56.8 g, Cholesterol 78.9 mg, Fat 29.3 g, Fiber 2.2 g, Protein 7.5 g, SaturatedFat 11.8 g, Sodium 483.2 mg, Sugar 40.3 g

DOUBLE CHOCOLATE 'BOX' BROWNIES RECIPE BY TASTY



Double Chocolate 'Box' Brownies Recipe by Tasty image

Here's what you need: chocolate cake mix, whole milk, canola oil, large egg, dark chocolate, white chocolate

Provided by Frank Tiu

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 6

15 ¼ oz chocolate cake mix, 1 box
⅓ cup whole milk
¼ cup canola oil
1 large egg
12 oz dark chocolate, chopped, divided
4 oz white chocolate, chopped

Steps:

  • Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square pan with parchment paper.
  • In a large bowl, combine the cake mix, milk, oil, and egg.
  • Add ½ cup (115 g) chopped dark chocolate and the chopped white chocolate and mix until combined.
  • Spread the brownie batter in the prepared pan.
  • Sprinkle the remaining chopped dark chocolate on top.
  • Bake for 30 minutes until toothpick comes out clean when inserted in the middle.
  • Let cool before slicing and serve.
  • Enjoy!

Nutrition Facts : Calories 563 calories, Carbohydrate 73 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, Sugar 47 grams

DOUBLE CHOCOLATE BROWNIES



Double Chocolate Brownies image

"These rich fudgy brownies can't be beat for a quick dessert," says Sue Gronholz, Beaver Dam, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 dozen.

Number Of Ingredients 9

1/2 cup butter, cubed
2 ounces unsweetened chocolate, chopped
2 eggs
3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Confectioners' sugar

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs for 2 minutes. Gradually add sugar, beating until thick and pale yellow. Combine flour and baking powder; add to egg mixture. Stir in the melted chocolate mixture, vanilla and chips. , Pour into a greased 8-in. square microwave-safe dish. Cook on high for 3-1/2 to 4 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack; cool for 10 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 193 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE CHOCOLATE BROWNIES



Double Chocolate Brownies image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 36 (1 1/2 inch) square brownie

Number Of Ingredients 8

6 ounces good quality bittersweet chocolate, plus 6 ounces
3 tablespoons butter
3/4 cup granulated sugar
3 1/2 tablespoons water
2 eggs
3/4 cup flour
3/4 teaspoon salt
2 cups walnuts, coarsely chopped (optional)

Steps:

  • Preheat oven to 325 degrees F.
  • In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.

DOUBLE CHOCOLATE BROWNIES



Double Chocolate Brownies image

Double chocolate brownies are moist, delicious, and super easy to make! You can expirement by adding nuts, white chocolate chips, or more vanilla to create your own favorite brownies!

Provided by Calla Lily

Categories     Bar Cookie

Time 35m

Yield 9 serving(s)

Number Of Ingredients 7

6 tablespoons butter
1 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
6 tablespoons cocoa powder
1/2 cup flour
1 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees.
  • Cream butter, sugar, and vanilla.
  • Beat in eggs.
  • Blend in cocoa powder.
  • Stir in flour.
  • Add chocolate chips and mix well.
  • Bake in greased 8x8 inch pan for 30 minutes.
  • Cool before serving.

DOUBLE-CHOCOLATE BROWNIES



Double-Chocolate Brownies image

Provided by Paula Zsiray

Yield Makes 16

Number Of Ingredients 15

1/4 cup purchased chocolate syrup
2 ounces semisweet chocolate, chopped, or chocolate chips
1 8-ounce package cream cheese, room temperature
1 large egg
1/4 cup semisweet chocolate chips
1 tablespoon all purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
6 ounces semisweet chocolate, chopped, or chocolate chips
1 tablespoon vegetable oil

Steps:

  • Combine syrup and 2 ounces chopped chocolate in heavy small saucepan. Stir over low heat until chocolate melts; cool. Beat cream cheese and egg in medium bowl. Stir in chocolate mixture. Blend in 1/4 cup chocolate chips and flour. Set aside.
  • Preheat oven to 350°F. Grease 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter waxed paper. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, cocoa and baking powder into medium bowl. Stir dry ingredients into butter mixture.
  • Spoon half of chocolate batter into prepared pan. Top with filling. Spread remaining batter over. Bake brownies until toothpick inserted in center comes out clean, about 40 minutes. Transfer to rack. Cool 5 minutes. Run small sharp knife around edges of pan to loosen. Cool completely in pan.
  • Melt 6 ounces chocolate with oil in heavy small saucepan over low heat, stirring constantly.
  • Cut cooled brownies into 16 2-inch squares. Transfer to rack. Spoon warm glaze over brownies. Let stand until glaze sets. Arrange brownies on platter.

DOUBLE CHOCOLATE-PEANUT BUTTER BROWNIES



Double Chocolate-Peanut Butter Brownies image

My daughter and I love to try different recipes. One day we decided to add two of our favorite ingredients to our already scrumptious brownies. Peanut butter and white chocolate. Tell us what you think!

Provided by wendi coler

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h15m

Yield 24

Number Of Ingredients 13

5 ounces 85% dark chocolate, chopped
¾ cup unsalted butter
1 tablespoon unsalted butter
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 pinch ground cinnamon
1 ¾ cups white sugar
3 large eggs
1 ½ tablespoons vanilla extract
2 tablespoons peanut butter
½ cup peanut butter chips
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Combine dark chocolate and 3/4 cup plus 1 tablespoon butter in a medium, oven-safe bowl.
  • Place the bowl in the preheated oven until chocolate and butter are melted, 10 to 12 minutes. Remove from the oven and let cool for about 10 minutes.
  • Mix flour, salt, baking powder, and cinnamon together in a separate bowl.
  • Add sugar to the cooled chocolate mixture. Whisk in eggs, one at a time. Add vanilla extract and whisk until combined. Fold into the flour mixture until incorporated. Stir in peanut butter, peanut butter chips, and white chocolate chips.
  • Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs but not wet batter, 25 to 30 minutes. Let cool on a wire rack for 20 to 30 minutes before cutting into bars.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 27.2 g, Cholesterol 40.9 mg, Fat 12.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 149.9 mg, Sugar 21.9 g

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