Outrageously Chocolaty Quadruple Brownie Cookies Recipes

QUADRUPLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 300*F.
• Line bottoms of two 9x13-inch baking pans with parchment paper.
• In a large saucepan, melt the butter with the unsweetened chocolate over low-heat, stirring frequently, until melted.
• In a large bowl, whisk the sugar with the eggs, vanilla, and salt.
• Add the melted chocolate and whisk until smooth.
• Add the flour and whisk until incorporated.
• Stir in 5 ounces of each of the chopped chocolates.
• Spread the batter into prepared pans.
• Place the remaining chopped chocolates seperately into 3 small microwave safe bowls and melt.
• Using a spoon, drizzle the melted chocolate over the batter.
• Using a table knife, make swirls in the batter for a marbled effect.
• Bake for about 35 minutes, rotating the pans about halfway through, until the tops are shiny and the brownies are set.
• Transfer the brownies to a wire rack to cool completely before cutting into squares.

OUTRAGEOUS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. Remove; stir until melted and smooth. (Alternatively, place chocolate and butter in a large heatproof bowl set over (not in) a pan of simmering water; stir until melted and smooth) In another bowl, whisk together flour, baking powder and salt.
• With an electric mixer, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in chocolate mixture. Mix in dry ingredients just until combined. Fold in chocolate chunks.
• Drop by tablespoons of dough onto baking sheets, 2 to 3 inches apart. Bake, rotating sheets halfway through until cookies are shiny and crackly, yet still soft in centre, 12 to 15 minutes. Cool on sheets 10 minutes; Transfer to wire racks to cool completely.

OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350°.
• Butter and flour a 12x18x1-inch baking sheet.
• Melt together the butter, 1 lb. of the chips, and the unsweetened chocolate in a medium bowl over simmering water.
• Allow to cool slightly.
• In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar.
• Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt.
• Add to the cooled chocolate mixture.
• Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c flour, then add them to the chocolate batter.
• Pour into the baking sheet.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough.
• Bake for about 15 minutes, until a toothpick comes out clean.
• Do not over bake!
• Allow to cool thoroughly, refrigerate, and cut into squares.
• Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
• It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.
• This recipe can be baked up to a week in advance, wrapped in plastic and refrigerated.