DOUBLE CHOCOLATE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 16 servings
Number Of Ingredients 8
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
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
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.
FUDGY DOUBLE-CHOCOLATE BROWNIES
Provided by Sam Worley
Categories Chocolate Dessert Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 15-18 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
- Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
- Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
- Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
- Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50-55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15-18 pieces.
ROSIE'S BAKERY BROWNIES/CHOCOLATE ORGASMS
From the book 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book'. You can stop at one point in the recipe for Rosie's Award-Winning Brownies, or frost them to get her Chocolate Orgasms. Prep-time is an estimate.
Provided by Connie K
Categories Bar Cookie
Time 50m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
- Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
- Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
- Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
- Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
- Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
- Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
- For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
- The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
- Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
- Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.
DOUBLE CHOCOLATE BROWNIES
Provided by Food Network
Categories dessert
Time 1h5m
Yield 36 (1 1/2 inch) square brownie
Number Of Ingredients 8
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 ORGASMIC BROWNIES
These are incredibly rich, erotically good, sensual brownies. This recipe (my own creation)is guaranteed to give any chocolate lover a significant, maybe orgasmic, reaction! Beware!
Provided by R. Warren Meddoff
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Place cocoa and butter in microwave mixing bowl and melt.
- Mix sugars and vanilla with melted butter and cocoa.
- Blend eggs into mixture.
- Gradually blend flour into batter.
- Fold chocolate chips and nuts into the batter.
- Pour into a 9X9 nonstick bake pan.
- Bake for 45-50 minutes and cool before cutting.
Nutrition Facts : Calories 455, Fat 26.6, SaturatedFat 13.3, Cholesterol 94, Sodium 208.8, Carbohydrate 51.4, Fiber 3, Sugar 37.8, Protein 5.8
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