Triplechocolatebrownieslight Recipes

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TRIPLE CHOCOLATE BROWNIES



Triple Chocolate Brownies image

Using three different kinds of chocolate gives these brownies an intense, fudgy, chocolate flavor. Semi-sweet and unsweetened chocolate bars add a fudgy, rich texture. When you add in unsweetened cocoa powder, you will have a deep, complex, chocolate flavor. Whipping the eggs with the sugar until it reaches a thick, fluffy consistency is the secret to the BEST brownies. It creates an amazing fudgy texture. Don't skip this step. If you want to turn these triple chocolate brownies into quadruple chocolate brownies, stir in 8 to 10 ounces of milk chocolate chips.

Provided by Dahn Boquist

Categories     Desserts

Time 55m

Number Of Ingredients 9

10 tablespoons butter
3-1/2 ounces bittersweet chocolate (70%), chopped
2 ounces unsweetened chocolate, chopped
3 large eggs, room temperature
1-1/3 cups granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F. Line an 8 inch by 8 inch baking pan with parchment paper.
  • Place the butter, and chopped chocolate (bittersweet and unsweetened) in a microwavable bowl. Microwave on low power in 15 second intervals until melted. Stir frequently between intervals.
  • Place the eggs and sugar in a mixing bowl. Beat on high speed for 7 to 8 minutes until light in color, thick, fluffy, and almost tripled in size. You will know it is ready when you lift the beaters and the batter falls back onto the surface, leaving a ribbon-like pattern for a few seconds.
  • Stir about 1/3 of the egg batter into the melted chocolate to lighten the chocolate then stir in the vanilla.
  • Pour the chocolate mixture into the egg batter and use a wide spatula to fold the chocolate into the batter.
  • Combine the flour, cocoa powder, and salt in a bowl. Whisk or sift to remove all the lumps then fold the flour into the batter.
  • Spread the batter into the prepared pan. Bake for 35 to 40 minutes. The top will be slightly cracked and the edges will appear set. A toothpick inserted in the middle should have some moist, sticky crumbs (the toothpick shouldn't be wet but it shouldn't be clean). If you have an instant read thermometer, it should read 193°F to 198°F.

Nutrition Facts : Calories 300 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 205 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

TRIPLE CHOCOLATE BROWNIES



Triple Chocolate Brownies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 11

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

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.

TRIPLE CHOCOLATE BROWNIES (LIGHT)



Triple Chocolate Brownies (Light) image

You won't believe these are light! They are just wonderful! Fast to make... and delicious to eat! A great recipe from Rose Reisman. These are great baked 1 day in advance and will keep frozen for up to 1 month.

Provided by Redsie

Categories     Bar Cookie

Time 25m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

2/3 cup sugar
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 cup low-fat yogurt or 1/4 cup sour cream
1/4 cup semi-sweet chocolate chips
2 ounces light cream cheese
2/3 cup icing sugar
1 1/2 teaspoons cocoa powder
1 1/2 teaspoons water

Steps:

  • Preheat oven to 350°F Spray an 8-inch square metal pan with cooking spray.
  • To make brownies: In a bowl, combine sugar, oil, egg, and vanilla until well mixed. Add cocoa; mix well. Add flour, baking powder, yogurt, and chocolate chips, mixing just until combined and smooth. Don't overmix.
  • Pour batter into pan; bake in centre of oven for 15 to 20 minutes just until set. Do not overbake. Cool.
  • To make icing: In a blender or food processor, blend icing ingredients until smooth. Spread over brownie batch. Cut into squares.

TRIPLE CHOCOLATE BROWNIE COOKIES



Triple Chocolate Brownie Cookies image

Mmm! Triple chocolate brownie cookies with cereal. Store in a tightly covered container.

Provided by Carol Houghtlen

Categories     Brownies

Time 40m

Yield 42

Number Of Ingredients 6

13 ½ ounces brownie mix
½ cup unsalted butter, melted
1 large egg
1 cup chocolate flavored crispy rice cereal
1 (6 ounce) package semisweet chocolate chips
⅔ cup quick-cooking oats

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.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 36.3 mg, Sugar 2.5 g

TRIPLE-LAYER BROWNIES



Triple-Layer Brownies image

Three layers of flavor give these old-fashioned favorites wonderful texture and taste. You'll be hooked after one bite!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 24

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted
MIDDLE LAYER:
3/4 cup sugar
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted
1 egg
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup chopped pecans
FROSTING:
1 ounce unsweetened chocolate
2 tablespoons butter
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Boiling water
16 pecan halves

Steps:

  • In a large bowl, combine the first five ingredients; stir in butter. Pat into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. , In another bowl, beat the sugar, butter and chocolate. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to the chocolate mixture alternately with milk, mixing well after each addition. Stir in pecans; spread over bottom layer. , Bake at 350° for 25 minutes. Cool. , For frosting, in a large microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and vanilla (mixture will be very crumbly). Beat in enough water (about 2 tablespoons) to achieve desired spreading consistency. Immediately frost brownies and top with pecans halves.

Nutrition Facts : Calories 296 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 196mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

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