DOUBLE CHOCOLATE BROWNIES
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
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 GRAIN-FREE BROWNIES {100% FLOURLESS}
These grain free and gluten free brownies are completely flourless and taste like the real deal! They look like the real deal, too - just look at that ooey gooey middle! Even grain eaters like these brownies. ((((If you feed these to super picky eaters, just tell them they're "fancy gourmet brownies" rather than grain free or gluten free. The wording makes a big difference, I've noticed! *****If you try these, I'd be grateful if you'd leave a review on my website, too - thanks!!*****
Provided by RachaelAbelLoveYour
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit. Add the first 6 ingredients to a food processor and process on high until combined, stopping to scrape down the sides of the bowl if necessary. Next, add chocolate chips and pulse several times until the chips are combined. Spread the brownie mixture evenly in a greased 8x10 baking dish and bake for 30-35 minutes. Let cool before serving.
- NOTE: These brownies taste best when warm. Leftover brownies can be reheated for about 5-7 minutes in a 350 degree oven or toaster oven.
Nutrition Facts : Calories 323.6, Fat 21.8, SaturatedFat 4.5, Sodium 8.2, Carbohydrate 26.8, Fiber 3.4, Sugar 19.2, Protein 11.1
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- Preheat oven to 350F (176C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
- Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
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