Triple Chocolate Flourless Brownies Recipes

TRIPLE-CHOCOLATE FLOURLESS BROWNIES

Steps:

• Make the brownies: Preheat oven to 350 degrees with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.
• In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.
• In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.
• Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.
• Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
• Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.
• Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

FLOURLESS TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
• Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
• Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
• Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
• Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
• Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

TRIPLE-CHOCOLATE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
• In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.
• Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.

TRIPLE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 350°. Grease and flour a 13x9-inch pan.
• In metal bowl set over pan of barely simmering water, melt bittersweet chocolate, unsweetened chocolate and butter.
• Stir until smooth. Remove bowl from heat; let mixture cool until it is lukewarm.
• Stir in the sugar and vanilla extract. Add eggs, one at a time, stirring well after each.
• Stir in salt and flour, stirring until mixture is just combined; stir in chocolate chips.
• Pour batter into pan, smooth top and bake in middle of oven 25-30 minutes, or until a tester comes out with crumbs.
• Let cool completely in pan on a rack, then cut it into bars.

NO-BAKE TRIPLE CHOCOLATE BROWNIES

Steps:

• Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
• In a large bowl, mix together the graham cracker crumbs, hazelnuts, cocoa, and salt. Stir in the condensed milk. Place bittersweet chocolate in a medium bowl and set over a pot of barely simmering water until chocolate is melted, about 4 minutes.
• Stir chocolate into graham cracker mixture until combined. Scrape mixture into prepared pan. Cover mixture with a piece of plastic wrap and press firmly into the pan. Chill until firm enough to cut, at least 1 hour.
• Lift the parchment paper to remove brownies from pan. Cut into 16 small squares. Store brownies in an airtight container in the refrigerator for up to 5 days.

TRIPLE CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
• Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.