Chocolate Chunk Brownies Oven Version Food

CHOCOLATE CHUNK BROWNIES (OVEN VERSION)

Steps:

• 1. Preheat oven to 325 degrees F.
• 2. Melt butter.
• 3. Add the sugar, eggs, cocoa and vanilla.
• 4. Combine the flour and baking powder.
• 5. Stir into the chocolate mixture.
• 6. Toast the nuts by spreading in a single layer in a shallow pan. Bake at 325 degrees F for 10 to 15 minutes.
• 7. Coarsely chop the chocolate squares, keeping in large chunks.
• 8. Stir in the nuts and chocolate to batter.
• 9. Spread batter in an 8 X 8-inch baking pan that is lightly greased.
• 10. Bake at 350 degrees F for 35 to 40 minutes or until a toothpick comes out barely moist.
• 11. Cool in pan on a wire rack.
• 12. Cut into squares and serve.

CHOCOLATE CHUNK BROWNIES (MICROWAVE VERSION)

Steps:

• In a microsafe bowl, microwave the butter at MEDIUM HIGH power 1 minute until melted. Beat in sugar, eggs, cocoa powder and vanilla.
• Combine flour and baking powder. Stir into the chocolate mixture.
• Spread the nuts evenly on a microsafe pie plate.
• Microwave at HIGH power for 2 1/2 minutes. You will know the nuts are toasted by the toasted fragrance. Chop coarsely.
• Coarsely chop the chocolate. Add chocolate and nuts to the batter.
• Spread the batter evenly in a microsafe baking dish. Place on top of a microsafe cereal bowl in the microwave oven.
• Microwave at MEDIUM power for 8 minutes, rotating a quarter turn 2 or 3 times.
• Microwave at HIGH power for 1 to 2 minutes.
• Let stand on counter 10 minutes or until cool.

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.

CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat oven to 350°F.
• Coarsely chop 7 oz of the chocolate. In a large sauce pan over medium heat combine butter, sugar and 2 tablespoons of water until butter is melted and sugar dissolved; remove from heat and stir in the 7 oz of chocolate until melted. Let the chocolate mixture cool and stir in vanilla and egg mixing well.
• In a large bowl whisk together flour, baking soda and salt. Slowly stir the flour mixture into the chocolate mixture until well combined.
• Chop the remaining 4 oz chocolate into 1/4-inch chunks. Stir in the chocolate chunks and nuts into the rest of the batter. Pour batter into a 9x9 square baking dish and bake for 22-27 minutes.

CHOCOLATE CHUNK AND WALNUT BROWNIES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line a 13 by 9-1/2 inch baking pan with two layers of aluminum foil, allowing an overhang on each end. Grease the foil with butter.
• Stir together the flour, baking soda, baking powder and salt.
• Place the chopped semi-sweet chocolate in a larger bowl.
• In a saucepan, heat the granulated sugar, unsalted butter, corn syrup and water until the butter melts and the sugar is dissolved.
• Remove the pan from the heat once it reaches a boil.
• Pour the hot syrup over the semi-sweet chocolate, allowing it to stand momentarily. Stir until smooth.
• Whisk the eggs in one at a time.
• Whisk in the vanilla and the flour mixture until smooth.
• Fold in the walnuts and the chopped Swiss chocolate.
• Scrape the batter into the prepared pan.
• Bake for 50 minutes to 1 hour, or until a cake tester comes out clean.
• Cool the brownies in the pan on a wire rack for at least 6 hours.
• Carefully invert the brownies onto a large cutting board or platter and peel off the foil.
• Invert the brownies again and cut into 24 squares.

CHOCOLATE CHUNK BROWNIES

Steps:

• preheat oven to 350 degrees.
• melt chocolate and butter together over a double boiler.
• stir together sugar and eggs until well mixed.
• add cooled chocolate mixture,stir together.
• sift flour,baking powder, and salt together.
• add dry ingredients to wet ingredients.
• stir until thoroughly mixed.
• pour half of batter into a 13 x 18 baking pan.
• spread half of chocolate chunks onto batter.
• add remaining batter and top with remaining chips.
• bake at 350 degrees for 25 minutes.

CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Butter a 12x17x1 inch sheet pan and line the bottom with a piece of wax paper or parchment to fit.
• Butter the paper and then dust the pan with flour, tapping out any excess.

CHOCOLATE CHUNK CARAMEL BROWNIES

Steps:

• Heat oven to 350 degrees. Line a 13x9x2 pan with nonstick foil. In a large bowl, melt butter and chocolate in microwave for 2 minutes. Stir until smooth.
• Whisk in eggs, sugar, flour and vanilla. Spread half of the batter into pan. Sprinkle 1 cup chocolate chunks over batter.
• Melt caramels and cream over medium-low heat until smooth (about 5 minutes). Pour evenly over batter and chocolate chunks. Spread remaining batter. Sprinkle with remaining 1 cup chocolate chunks.
• Bake at 350 degrees for 35 minutes or until top is dry.

DARK CHOCOLATE-CHUNK BROWNIES

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.

RICH, DECADENT CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 300°F.
• Grease a 20x20cm/8x8inch square brownie tin and dust with flour, then shake out the excess.
• Place the butter, chocolate and coffee in a bowl and melt together either in the microwave OR set over a pan of steaming water.
• In a separate bowl, beat the eggs and sugar together until pale and creamy, then add the vanilla essence.
• Gently stir the still warm chocolate mixture into the egg and sugar mixture.
• Fold in the flour using a wooden spoon.
• Break your favourite chocolate into pieces and place the pieces on the bottom of your brownie tin. Use as much chocolate as you like.
• Pour the brownie mixture into the tin.
• Bake in the oven for 25 - 35 minutes.
• Allow to cool slightly and serve when needed!
• I am not sure how long this brownie will keep for as it lasted only 2 and a half days in our house, but it was GORGEOUS when eaten warm with ice-cream and cold on its own.