Dark Chocolate Brownie Puddings Food

DARK CHOCOLATE BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

DARK CHOCOLATE PUDDING

Steps:

• Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
• Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
• Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.

BROWNIE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
• When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
• Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
• Allow to cool and serve with vanilla ice cream.

CHOCOLATE BROWNIE PUDDING

Steps:

• Set oven to 350°F.
• Grease a 13x9-inch baking pan.
• In a mixing bowl, combine flour, sugar, 3 tablespoons cocoa, baking powder and salt.
• Add in cream, oil, vanilla; mix until smooth.
• Stir in nuts.
• Pour the mixture into prepared baking pan.
• In a small bowl mix together brown sugar, 6 tablespoons cocoa and hot water.
• Pour over the batter in the pan (do not mix).
• Bake for 45-50 minutes.
• Serve in single dessert bowls topped with ice cream.

CHOCOLATE BROWNIE PUDDING

Steps:

• BROWNIES:.
• Preheat oven to 350°F.
• Line 8" square baking pan with aluminum foil so that the foil extends 2" beyond two opposite sides of the pan.
• Lightly butter bottom and sides of foil-lined pan.
• Place 1 bar chocolate and butter in small microwave-safe bowl.
• Microwave on medium(50% power) for 1 minute.
• Stir, microwave 30 seconds more or until chocolate is softened.
• Stir until smooth and let cool.
• Beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
• Add cooled chocolate, vanilla, flour and salt and stir until just combined.
• Stir in chopped chocolate and pecans.
• Spread batter into prepared pan.
• Bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it.
• Cool in pan on wire rack.
• TIP:*To toast pecans, spread on baking sheet. Bake at 350°F for 8-10 minutes or until toasted.
• PUDDING:.
• Whip eeg yolks and sugar in bowl until pale-colored.
• Heat milk in a medium heavy saucepan to a boil.
• Remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture.
• Return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened.
• It is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds.
• DO NOT BOIL.
• Remove from heat.
• Whisk in vanilla, cocoa powder and chocolate chunks until blended.
• Strain mixture into medium stainless steel bowl.
• Place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold.
• ASSEMBLY:.
• Divide brownie into 2 rectangles.
• Cut 1 rectangle into 1/2" pieces.
• Chop remaining half into small crumbs and place in airtight container.
• Pour 2 cups pudding into 13 x 9 x 2-inch baking pan.
• Top with 1/2" brownie pieces.
• Pour remaining pudding over brownie layer, gentle pressing the brownies into the pudding.
• Cover with foil for at least 8 hours or overnight.
• GARNISH:.
• Scoop pudding into 6 large glass goblets.
• Sprinkle with reserved brownie crumbs.
• Top with dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.

DARK CHOCOLATE PUDDING

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt.
• Stir in milk until smooth.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat.
• Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly.
• Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from the heat; gradually whisk in chocolate and vanilla until smooth.
• Press plastic wrap onto surface of pudding.
• Refrigerate.
• Spoon into dessert dishes.
• Garnish with whipped cream, grated chocolate and cookies.
• Serve warm or cold.
• Yield: 4-6 servings.

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.