Fudgy Chocolate Chunk Brownies With Pecans Recipes

GLUTEN-FREE FUDGY PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
• Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
• Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

CHOCOLATE PECAN BROWNIES

Steps:

• Preheat oven to 325°.
• Grease a 9-inch pan.
• In a small bowl, mix flour and baking soda.
• In a small saucepan combine sugar, butter and water.
• Bring to boil over medium heat: remove immediately from heat.
• Stir in 1 cup of chocolate morsels and vanilla until melted and smooth.
• Transfer mixture to a medium bowl and cool completely.
• Stir in eggs beating well.
• Gradually stir in flour until smooth.
• Stir remaining chocolate morsels and nuts into batter.
• Pour into pan.
• Bake until inserted toothpick is clean, 30-35 minutes.
• Place pan on rack and cool completely.

FUDGY CHOCOLATE CHUNK BROWNIES WITH PECANS

Steps:

• Preheat oven 350ºF.
• Butter 13x9x2" glass baking dish.
• Melt first three ingredients in heavy medium-sized saucepan over low heat, stirring until smooth.
• Remove from heat and let cool 10 minutes.
• Sift flour, baking powder and salt into medium bowl.
• Using mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until just blended.
• Add melted chocolate mixture and beat until smooth.
• Add dry ingredients and stir just until blended.
• Fold in nuts and 6 oz coarsely chopped chocolate.
• Pour batter into prepared baking dish.
• Smmoth top.
• Bake until top looks dry and tester inserted into center comes out clean with moist crumbs attached, about 25-30 minutes.
• Transfer pan to rack and cool completely.
• Cut into squares and serve.
• **These brownies can be made a day or two ahead. Just cover, each square, with foil or in airtight container and store at room temperature.

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
• Sift the flour, cocoa powder and salt into a medium bowl; set aside.
• Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
• Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

FUDGY CHOCOLATE CHUNK BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes.
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate.
• Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.

FUDGY BROWNIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment. Melt the butter and chocolate in a large heatproof bowl in 30-second bursts in the microwave until the mixture is smooth and glossy. Alternatively, set the bowl over a pan of simmering water, ensuring the base doesn't touch the water, and stir until smooth. Leave to cool slightly.
• Whisk the sugar and eggs together in a bowl using an electric whisk until the mixture has doubled in volume and a ribbon holds for 3 seconds when you lift out the beaters. Scrape the cooled chocolate mixture into the egg mixture, and fold gently until well-combined.
• Sift in the cocoa powder, flour and a pinch of salt. Mix to combine, then fold in most of the milk chocolate, pretzels and nuts, reserving some for the top. Scrape the batter into the prepared tin and scatter with the reserved chocolate, pretzels and nuts. Bake on the middle shelf of the oven for 25 mins until just set with a shiny top and gentle wobble in the middle. Leave to cool completely in the tin, then slice and serve.