Classic Dark Chocolate Walnut Brownies Food

DARK CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease an 8x8 square baking pan or line with parchment and set aside. If lining pan, leave some hanging over the edges to easily pull brownies from the pan once cooled.
• In a large mixing bowl, add your melted butter, granulated sugar, brown sugar, and vanilla, stirring to combine. Add eggs and stir until completely incorporated.
• In a separate bowl, sift together your dry ingredients - flour, cocoa, and salt. Slowly stir dry ingredients into wet ingredients until combined. Scrape down the sides of your bowl.
• Stir in chocolate chips and walnuts. Pour into your prepared 8x8 pan and use a spatula to spread evenly to the edges. Batter will be thick.
• Bake for 20-24 minutes, then test with a toothpick for doneness. Insert toothpick into the center of the pan. If toothpick comes out with wet batter, the brownies are not done. Continue checking every 2 minutes. If toothpick comes out with a few crumbs, then the brownies are done.
• Place brownies onto a wire rack and allow to cool completely before cutting and enjoying.

CLASSIC DARK CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat the oven to 350 F. Lightly butter an 8 inch square baking pan. Line with parchment paper making sure to leave overhang on each side. Grease the parchment paper as well.
• In a small bowl whisk together flour, cocoa powder and salt. Set aside.
• Take a large bowl, add the chopped chocolate. Melt over a double boiler. Set aside to cool.
• In a large bowl beat the room temperature butter, granulated sugar, dark brown sugar until well combined. Next add eggs one at a time, continue beating for about 4 - 5 minutes until the mixture is light and fluffy.
• Now add the cooled melted chocolate, vanilla extract and continue to beat until well combined.
• Add the sifted flour, cocoa powder, salt to the wet ingredients and mix with rubber spatula until the mixture is just incorporated. Be gentle and do not overmix.
• Gently fold in the chocolate chips and walnuts.
• Spread the batter evenly into the prepared pan. Bake for 27 - 28 minutes or until the cake tester comes out with few moist crumbs.
• Remove from the oven and let it cool in the pan for 10 minutes over the wire rack.
• Once cool release the brownies from the pan and allow to cool completely. Slice and enjoy.

DARK CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease a 9"-13" pan.
• In a medium, microwave-safe mixing bowl, melt the dark and white chocolate chips on medium (50%) heat with the butter, stirring occasionally.
• Quickly whisk in the cream cheese fruit dip (the chocolate will begin to solidify, but don't worry, just work quickly).
• Whisk in the eggs, one at a time, until well combined.
• Add the vanilla, sugar, and salt, whisk until combined.
• Fold in the walnuts and flour at the same time.
• Pour batter into the prepared pan and bake for 20-25 minutes or until a toothpint comes out with only a few crumbs on it.

CLASSIC DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8-inch square baking pan.
• Place the chocolate and butter in the top of a double-boiler over (not touching) barely simmering water, and heat, stirring often, until melted.
• Remove from over the water and let cool slightly.
• In a large bowl, whisk together the eggs, sugar, salt, and vanilla until blended.
• Whisk in the chocolate mixture until blended.
• Sprinkle the flour over the top and whisk slowly just until blended.
• Pour the batter into the prepared pan, spreading it evenly.
• Bake until a toothpick inserted into the center comes out almost clean or with a few moist crumbs clinging to it, 35-40 minutes.
• Be careful not to overbake.
• Transfer to a wire rack and let cool completely.
• Cut into squares and serve.

CHOCOLATE WALNUT BROWNIES

Steps:

• Pour a few drops of oil into a square cake tin.Sprinkle the tin with a little flour. Set aside.Put the chocolate and butter into a heatproof bowl.Put a little water in a saucepan and heat gently until it simmers. Stand the bowl over the water making sure it does not touch the hot water.Turn the heat down to medium. Using a wooden spoon,stir the chocolate and butter until it has melted. Remove the pan and stir in the sugar ,keep on stirring ocasionally.Set aside.
• Sieve the flour and salt together into a large mixing bowl. Break the egg into a small mixing bowl.Pick out any pieces of egg shell that have fallen into the bowl. Beat the egg lightly with a fork until the yolk and the white are mixed together.Add the vanilla extract and set aside.
• On a chopping board,roughly chop the walnuts using a kitchen knife.Set aside.
• Add the chocolate mixture,beaten eggs and walnuts to the flour.Mix well until smooth,using a wooden spoon.Spoon the mixture into the prepared tin and level the surface with a palette knife.
• Place the tin in the oven and bake for 35-40 minutes or until the brownies are well risen.Wearing oven gloves, take the tin out of the oven. Leave the brownies in the tin for about 5-10 minutes or until almost cold. Using a kitchen knife, carefully cut the brownies into 12 bars.Carefully remove the brownies from the baking tin using a palette knife.

INTENSELY DEEP DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.