Double Chocolate Mini Brownies Companys Coming Recipes

ULTIMATE DOUBLE CHOCOLATE BROWNIES

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.

DOUBLE CHOCOLATE MINI BROWNIES - COMPANY'S COMING

Steps:

• Preheat oven to 350°F.
• Greased and flour 24 mini-muffin cups.
• Combine first 3 ingredients in small bowl.
• Whisk next 3 ingredients in medium bowl until combined. Add flour mixture. Stir well. Then add the chocolate chips.
• Fill muffin cups 3/4 full.
• Sprinkle with toffee bits if using.
• Bake for about 15 minutes until wooden pick inserted in centre of brownie comes out moist but not wet with batter. Do not overbake.

DOUBLE CHOCOLATE BROWNIES

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

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.

DOUBLE CHOCOLATE BROWNIES

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.

DOUBLE-CHOCOLATE CHUNK BROWNIES

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.

DOUBLE CHOCOLATE 'BOX' BROWNIES RECIPE BY TASTY

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!

DOUBLE-CHOCOLATE BROWNIES

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs; mix well. Blend in chocolate syrup and vanilla. Gradually add flour, mixing well after each addition. Stir in nuts and half the semi-sweet chocolate; pour into prepared pan.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Microwave remaining semi-sweet chocolate and remaining butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool 5 min.
• Add sour cream to melted chocolate mixture; mix well. Gradually add powdered sugar, mixing well after each addition. Spread over brownie. Use foil handles to lift brownie from pan before cutting to serve.

DOUBLE-CHOCOLATE BROWNIES

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.