Glazedchocolatechipbrownies Recipes

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GLAZED BROWNIES



Glazed Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 24 brownies

Number Of Ingredients 11

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
10 ounces finely chopped semi-sweet chocolate
2 ounces finely chopped unsweetened chocolate
1/2 cup unsalted butter (1 stick), plus for buttering the paper
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
6 ounces finely chopped semi-sweet chocolate
1/2 cup heavy cream

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
  • In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
  • Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
  • Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.

GLAZED CHOCOLATE CHIP BROWNIES



Glazed Chocolate Chip Brownies image

Shortly after we married, my husband asked if I would bake up a pan of brownies for him to take to work. I said, "Sure-I have the best recipe." He liked to cook, too, and said hehad the best recipe. To settle the matter, we each baked a batch and let his co-workers decide. My recipe won!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 16

2/3 cup butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups sugar
1-1/3 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1 cup semisweet chocolate chips
GLAZE:
3/4 cup semisweet chocolate chips
2 tablespoons butter
1/4 cup 2% milk
1-1/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the butter, eggs and vanilla. Combine dry ingredients; add to butter mixture. Stir in water and chocolate chips until blended. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack., For glaze, in a microwave, melt the chips and butter with milk; stir until smooth. Whisk in the confectioners' sugar and vanilla until smooth. Refrigerate for 20 minutes or until mixture reaches a spreading consistency; frost brownies.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CHIP COOKIE BROWNIES



Chocolate Chip Cookie Brownies image

This cookie-brownie combo is the best of both worlds--moist, chocolaty brownies are layered with chewy chocolate chip cookie dough to make a bar that satisfies every craving!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h15m

Yield 16

Number Of Ingredients 9

½ cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tablespoon vanilla
⅔ cup all-purpose flour
¼ teaspoon baking soda
1 (16.5 ounce) package purchased refrigerated cookie dough
1 Reynolds® Bakeware Pan

Steps:

  • Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
  • Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
  • Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.
  • Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 285.3 calories, Carbohydrate 36.1 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 131.8 mg, Sugar 12.7 g

CHOCOLATE CHIP BROWNIES



Chocolate Chip Brownies image

Make and share this Chocolate Chip Brownies recipe from Food.com.

Provided by PalatablePastime

Categories     Bar Cookie

Time 45m

Yield 15 brownies

Number Of Ingredients 8

1 (12 ounce) package semi-sweet chocolate chips
1 cup butter or 1 cup margarine (2 sticks)
1 cup walnuts, toasted and chopped (optional)
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon salt

Steps:

  • Place 3/4 cup of the chocolate chips and the butter in a saucepan on very low heat, and stir, until melted, being careful not to scorch.
  • Allow melted chocolate to cool to room temperature.
  • Preheat oven to 325 degrees F.
  • Spread walnuts (optional) on a baking sheet (if not already toasted), and bake in preheated oven for 10 minutes; remove pan from oven and allow nuts to cool before chopping.
  • Mix together eggs and sugar in a large mixing bowl; stir in vanilla and salt.
  • Sift flour, and add in small portions to egg, mixing well after each addition, until thoroughly blended.
  • Stir in cooled chocolate and mix well; then fold in chopped nuts (if using).
  • Add remainder of chocolate chips (about 1 1/4 cups) to the batter and stir well.
  • Pour batter into a greased 9x11-inch pan and spread evenly.
  • Bake at 325 degrees for approx 25-30 minutes, then allow brownies to cool in the pan on a wire rack.
  • Makes approx 15 brownies, depending on size preference.

Nutrition Facts : Calories 353.6, Fat 20.5, SaturatedFat 12.2, Cholesterol 82.1, Sodium 207.5, Carbohydrate 42.6, Fiber 1.6, Sugar 32.5, Protein 3.8

CHOCOLATE-GLAZED BROWNIES



Chocolate-Glazed Brownies image

These moist and fudgy squares are bursting with such rich chocolate flavor, you'd never know they're low in fat. They're ideal for taking to bake sales and family gatherings. For holidays, I like to dress them up with colorful candy sprinkles. -Deb Anderson, Joplin, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1/3 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 large egg whites, room temperature
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons baking cocoa
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

Nutrition Facts : Calories 180 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-CHIP BROWNIES



Chocolate-Chip Brownies image

Lining the pan isn't busywork; it makes it easy to remove the brownies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
  • Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

CHOCOLATE-GLAZED BROWNIE CUPCAKES



Chocolate-Glazed Brownie Cupcakes image

Make a quick chocolate ganache to top these moist chocolate cupcakes.

Provided by Food Network Kitchen

Time 2h

Yield 12

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
2/3 cup finely chopped toasted walnuts or semisweet chocolate chips, optional
1 cup chopped semisweet chocolate (not chips)
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
  • Put the butter, cocoa powder and unsweetened chocolate in a large bowl. Pour over the boiling water and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts or chocolate chips if using. Divide the batter among the prepared liners so they are about three-quarters full.
  • Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
  • Put the semisweet chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the tops of the cupcakes into the glaze.

ONE BOWL EASY CHOCOLATE GLAZE



One Bowl Easy Chocolate Glaze image

Combining the ingredients in the microwave makes a luscious topping for cakes and ice cream or a yummy dip for fruit!

Provided by Canadian Jane

Categories     Sauces

Time 12m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 2

2 cups frozen Cool Whip Topping
6 baker's semi-sweet chocolate baking squares

Steps:

  • Microwave frozen whipped topping and chocolate in medium microwaveable bowl on high 1 minute. Stir.
  • Microwave an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
  • Store leftover glaze in refrigerator. Just before serving, microwave on high 1 to 2 minutes or until glaze is softened.

Nutrition Facts : Calories 136.9, Fat 11.7, SaturatedFat 7.1, Cholesterol 27.4, Sodium 9.2, Carbohydrate 9.5, Fiber 0.8, Sugar 7.8, Protein 1

GLAZED CHOCOLATE CHIP BROWNIES



Glazed Chocolate Chip Brownies image

Make and share this Glazed Chocolate Chip Brownies recipe from Food.com.

Provided by tweetyfan

Categories     Dessert

Time 55m

Yield 48 brownies

Number Of Ingredients 15

2/3 cup butter or 2/3 cup margarine, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups sugar
1 1/3 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1 cup semi-sweet chocolate chips
3/4 cup semi-sweet chocolate chips
1/4 cup milk
2 tablespoons butter or 2 tablespoons margarine
1 1/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine the butter, eggs and vanilla. Combine the dry ingredients; add to the butter mixture and mix well. Stir in water and chocolate chips until combined. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack. In a saucepan, combine the chips, milk and butter until chips and butter are melted. Remove from the heat; whisk in the confectioners' sugar and vanilla until smooth. Cover and refrigerate until frosting is room temperature, about 20 minutes; frost brownies. Cut into bars.

Nutrition Facts : Calories 120.7, Fat 5.3, SaturatedFat 3.2, Cholesterol 17, Sodium 51.5, Carbohydrate 18.8, Fiber 0.9, Sugar 14.8, Protein 1.2

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