Rich Decadent Chocolate Chunk Brownies Recipes

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan with butter or non-stick spray and line with parchment paper for easy removal.
• In a medium sized saucepan, melt the butter over medium heat. Remove from heat, then whisk in the sugar until smooth and creamy.
• Once that is combined, mix in your cocoa and continue whisking until fully combined.
• Add eggs one at a time, whisking well after each addition. Stir in the vanilla and salt.
• Once all that is mixed very, very well, add in your flour and stir to just to combine, without over-mixing.
• Add chocolate chip/chunks and stir, so chocolate starts to melt in.
• Pour into prepared pan and swirl mixture with knife to further distribute chocolate and spread evenly. Add more chocolate chips/chunks on top if desired.
• Bake at 350 degrees for 30-35 minutes. Times will vary with size pan used. 8x8 will require more time (thicker brownies) than 9x9 pan (thinner brownies). Check brownies at 25 minutes to see progress.
• One brownies are baked, cool the brownies, slice and serve as they are or with some ice cream and hot fudge! YUM!
• Store homemade brownies at room temperature tightly wrapped with plastic wrap or in an airtight container. They will stay soft and chewy for several days after they're made, if there isn't a brownie stealer in the house! :)

RICH CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

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.

DISGUSTINGLY RICH BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 or 9 inch baking pan.
• Melt the butter over low heat (careful, it's easy to burn).
• In a mixing bowl combine the cocoa and sugar.
• Add the melted butter to the mixing bowl.
• Stir in the eggs and vanilla.
• Add the flour and salt and mix just until smooth.
• Pour the batter into the greased pan and bake for 45 minutes.

MOIST & DECADENT DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 375ºF. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean.
• While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.
• Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

EXTRA EXTRA RICH BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, combine the flour, baking powder, salt, sugar and unsweetened cocoa. Stir in the oil, vanilla, and 3/4 cup of evaporated milk until well blended. Spread the mixture evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• To make the frosting: In a small saucepan, combine the remaining evaporated milk, sweetened cocoa, and butter. Cook over medium heat until almost boiling, remove from heat and chill until brownies are ready. When brownies are completely cool, frost with the chilled icing and cut into bars, or frost them individually.