Molten Chocolate Chunk Brownies Recipes

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MOLTEN CHOCOLATE CHUNK BROWNIES



Molten Chocolate Chunk Brownies image

If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.

Provided by Donna Hay

Categories     HarperCollins     Brownie     Dessert     Chocolate     Dark Chocolate     Bake

Yield Makes 16

Number Of Ingredients 8

1 cup (150g) plain (all-purpose) flour
3/4 cup (75g) cocoa
3/4 cup (130g) brown sugar
1 1/3 cups (290g) caster (superfine) sugar
175g unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 eggs
125g dark chocolate, chopped

Steps:

  • Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
  • Add the chocolate and stir to combine.
  • Preheat oven to 160°C (325°F).
  • Lightly grease a 20cm square tin and line with non-stick baking paper.
  • Spread the mixture into the tin.
  • Bake for 50 minutes to 1 hour or until the brownie is set.
  • Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY



Chocolate Brownies: The Chunky Classic Recipe by Tasty image

Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, vanilla ice cream, caramel sauce

Provided by Codii Lopez

Categories     Desserts

Yield 12 brownies

Number Of Ingredients 18

unsalted butter, softened, for greasing
18 oz brownie mix, prepared according to package instructions
2 ¼ cups granulated sugar
1 ¼ cups dutch processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups all-purpose flour
1 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
¼ cup water
1 ½ cups chocolate chips
8 oz cream cheese
⅓ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
vanilla ice cream, for serving
caramel sauce, for drizzling

Steps:

  • Position a rack in the center of the oven and preheat to 350°F (180°C).
  • Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
  • OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
  • OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
  • Stir in the chocolate chunks.
  • In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
  • Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
  • Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
  • Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
  • Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
  • Serve with a scoop of ice cream and a drizzle of caramel.
  • Enjoy!

Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams

MINT-CHOCOLATE CHUNK BROWNIES



Mint-Chocolate Chunk Brownies image

A variation on a classic dessert. These mint-chocolate brownies come out perfect every time, and people will go crazy over the subtle hint of mint, and the chunks of chocolate they'll bite into. They are a guaranteed crowd-pleaser!

Provided by Anna

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h

Yield 16

Number Of Ingredients 10

¾ cup unsifted all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup white sugar
⅓ cup unsalted butter
2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon mint extract
2 large eggs
12 (1 ounce) squares semisweet chocolate, cut into 1/2-inch chunks

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
  • Combine flour, baking soda, and salt in a medium bowl.
  • Combine sugar, butter, and water in a pot over medium heat; bring to a boil. Immediately remove from the heat and add 1/2 of the semisweet chocolate, vanilla extract, and mint extract. Stir until smooth and chocolate has melted. Transfer to a large bowl and allow to cool for 10 minutes.
  • Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition. Gradually add flour mixture and mix until smooth. Fold in remaining chocolate. Spread batter into the prepared baking pan.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely before slicing.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 25.9 g, Cholesterol 33.4 mg, Fat 11.3 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 65.5 mg, Sugar 20 g

FUDGY CHOCOLATE CHUNK BROWNIES



Fudgy Chocolate Chunk Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 12 large brownies

Number Of Ingredients 8

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the dish
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped
2 cups sugar
6 large eggs, beaten
1 1/2 cups semisweet chocolate chunks

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.

DARK CHOCOLATE-CHUNK BROWNIES



Dark Chocolate-Chunk Brownies image

Thse are decadent pieces of heaven! "Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate, such as a 64% dark chocolate blend. Serve with lightly sweetend softly whipped cream, chopped mint and fresh raspberries; or crown pieces with vanilla or coffee ice cream and drizzle of caramel or chocolate sauce." I didn't allow for cooling time of about an hour. Sunset Magazine, 01/2007

Provided by Manami

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

10 ounces bittersweet chocolate
1/2 cup butter, cut into 1/2-inch chunks (no substitutions)
3 large eggs
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup all-purpose flour

Steps:

  • Chop chocolate into about 1/2-inch chunks; about 2 cups.
  • In a small, microwave-safe bowl, combine half the chocolate and the butter.
  • Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
  • Stir until mixture is smooth.
  • Let stand until just warm to touch.
  • In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
  • Add chocolate mixture and stir until well blended.
  • Add flour, about a third at a time, stirring after each addition just until blended.
  • Add remaining chopped chocolate and mix just until chunks are evenly distributed.
  • Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
  • Scrape batter into pan; spread level.
  • Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
  • Cool completely in pan on a rack, at least 1 hour.
  • Lift brownie out on parchment, peel off parchment, and set brownie on a board.
  • Cut into 8 squares or wedges or 16 triangles.

Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 109.8, Sodium 180.9, Carbohydrate 34.1, Fiber 0.3, Sugar 25.2, Protein 3.7

LIGHT CHOCOLATE-CHUNK BROWNIES



Light Chocolate-Chunk Brownies image

The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 55m

Yield Makes 16

Number Of Ingredients 10

2 tablespoons vegetable oil, such as safflower, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark-brown sugar
1/2 cup unsweetened applesauce
1/2 cup reduced-fat sour cream
4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
2 large eggs

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
  • In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
  • Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
  • Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g

MOLTEN CHOCOLATE SKILLET BROWNIE



Molten Chocolate Skillet Brownie image

A very rich chocolate brownie. Be careful when you start eating, you might find yourself unable to stop!

Provided by Debala

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

1 (19 -21 ounce) package fudge brownie mix
2 eggs
1/2 cup vegetable oil
2 1/4 cups water
1 (4 ounce) bar bittersweet chocolate, fine-quality
1 (12 ounce) jar chocolate fudge topping
1 teaspoon vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
powdered sugar
vanilla ice cream (optional) or frozen whipped topping (optional)

Steps:

  • Preheat oven to 350°F
  • Lightly spray bottom of an oven proof (12-in.) skillet with nonstick cooking spray.
  • Prepare brownie mix according to package directions for cake-like brownies with the eggs, 1/2 cup vegetable oil, and 1/4 cup water.
  • Spread batter over bottom of skillet.
  • Cut bittersweet chocolate into small pieces.
  • Sprinkle chocolate evenly over batter.
  • Combine 2 cups water and ice cream topping in a large microwave proof bowl; whisk until well blended.
  • Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil.
  • Whisk until blended; stir in vanilla. (Mixture will be thin.)
  • Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
  • Bake the brownie batter, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.)
  • Carefully remove skillet from oven to a cooling rack.
  • Coarsely chop almonds using a Food Chopper; sprinkle evenly over brownie.
  • Lightly sprinkle with powdered sugar.
  • Spoon brownie into small bowls and serve warm with ice cream or thawed whipped topping, if desired.

Nutrition Facts : Calories 309.7, Fat 14.9, SaturatedFat 2.9, Cholesterol 26.9, Sodium 181.3, Carbohydrate 40.4, Fiber 0.9, Sugar 24, Protein 4

CHUNKY CHOCOLATE BROWNIES



Chunky Chocolate Brownies image

Eachbite of brownie has a chunk of whitechocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 5/8 sticks unsalted butter (10 1/2 ounces), cut into small pieces
7 ounces unsweetened chocolate, coarsely chopped
2 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2 cups (10 ounces) white- or milk-chocolate chunks

Steps:

  • Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
  • Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
  • Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
  • Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.

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