Dark Chocolate Brownies With White Chocolate Chunks Food

SALTED DARK CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 inch baking pan with nonstick cooking spray.
• In a small bowl, whisk together the flour, cocoa powder and salt. Set aside.
• Melt the butter in a medium bowl using the microwave in 20 second increments until just melted, about 40 seconds. Whisk in the sugar and vanilla until incorporated. Whisk in the eggs, one at a time, until smooth.
• Using a rubber spatula fold in the flour mixture until a few streaks of dry ingredients remain. Add the chocolate and fold a few more strokes to incorporate. Pour the batter into the prepared pan and sprinkle with the flake salt and turbinado sugar. Bake for 28 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool completely in the pan.

BEST CHOCOLATE CHUNK BROWNIE RECIPE

Steps:

• Preheat oven to 350°F.
• In the bowl of your electric mixer, mix butter, sugar, and brown sugar until creamy.
• Add beaten eggs and stir until just mixed. Add vanilla.
• For the remaining ingredients, you'll stir in with a spatula. Stir in flour, cocoa, and salt until mixed together. Fold in chocolate chips.
• Spread evenly in a 9x13-inch baking pan. Bake for 28-32 minutes. Watch carefully and do not over bake.

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
• Cut brownies into 16 squares. Serve brownies with strawberries.

HOME

Steps:

• How to Prepare:Prep Time:60 minutes1White and Dark Chocolate BrowniesPreheat the oven to 180˚C (160˚C fan oven, 350˚F, gas 4). Grease and line an 18cm (7inch) square cake tin. Break the Extra Dark Chocolate into pieces and place in a saucepan with the butter and sugar. Heat very gently, stirring occasionally until melted. Remove from the heat and cool for 10 minutes.2Mix the eggs and the Vanilla Paste into the melted mixture to make a thick glossy batter. Sift the flour and Baking Powder on top and add all but 15g (1/2oz) White Chocolate Chunks. Carefully mix all the ingredients together.3Spoon the mixture into the prepared tin, smooth the top and sprinkle the reserved Chocolate Chunks on top. Bake for 20 minutes until risen and lightly crusty on top - the mixture should be slightly soft underneath. Leave to cool in the tin completely (the cake will sink slightly) then remove from the tin, wrap in baking parchment and foil and store for 24 hours to allow the flavour and texture to develop.4To serve, discard the wrappings and cut into 20 pieces. Your brownies are now ready to serve and enjoy!

DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees and spray an 8x8 baking dish with baking spray.
• In a large bowl add the melted butter and sugar. Whisk well for a minute or so until sugar is dissolved and the butter mixture has cooled.
• Add in the vanilla and eggs and whisk until well combined.
• Sift together the flour, baking soda, cocoa, and salt and add to the wet mixture.
• Whisk until just combined.
• Stir in the chocolate chunks.
• Pour batter into the baking dish and top with raspberries.
• Bake for 20-22 minutes, don't overbake.

DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 170 C. Line and grease a 20cm square baking tin with parchment paper. Drain the water off the dates and transfer to a processor. Add the Natura Sugars Dark Demerara Sugar, coconut oil, vanilla and eggs to the dates. Blitz until smooth. Sift the whole wheat flour, almond meal, cocoa powder and salt together into a bowl. Add the chocolate mixture to the dry ingredients and mix to combine. Add the walnuts and fold through. Spoon the batter into the tin and smooth over. Bake for 18-20 minutes. Cool completely in the tin. To make the ganache, melt the dark chocolate and coconut milk together and whisk until glossy. Spread the ganache over the cooled brownie and top with berries, if using.

CHOCOLATE BROWNIE CHUNKS WITH CHOCOLATE DIP

Steps:

• Heat oven to 180C/fan 160C/gas 6 and line the base of a 20cm square shallow baking tin with baking parchment. Melt 100g dark chocolate, all of the milk chocolate and the butter in a heatproof bowl over a pan of simmering water. Remove from the heat, then stir in the sugars. Cool a little while you prepare the rest of the ingredients.
• Stir the eggs into the chocolate mixture, followed by the flour, walnuts and a pinch of salt until really well combined. Pour the mixture into the prepared tin, then bake for 25-30 mins until an inserted skewer comes out with sticky crumbs. Cool in the tin.
• For the dip, gently melt the remaining chocolate as above, then stir into the yogurt and chill. To serve, cut the brownies into chunks, then spoon the dip into small bowls.

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan with butter or non-stick spray and line with parchment paper for easy removal.
• In a medium sized saucepan, melt the butter over medium heat. Remove from heat, then whisk in the sugar until smooth and creamy.
• Once that is combined, mix in your cocoa and continue whisking until fully combined.
• Add eggs one at a time, whisking well after each addition. Stir in the vanilla and salt.
• Once all that is mixed very, very well, add in your flour and stir to just to combine, without over-mixing.
• Add chocolate chip/chunks and stir, so chocolate starts to melt in.
• Pour into prepared pan and swirl mixture with knife to further distribute chocolate and spread evenly. Add more chocolate chips/chunks on top if desired.
• Bake at 350 degrees for 30-35 minutes. Times will vary with size pan used. 8x8 will require more time (thicker brownies) than 9x9 pan (thinner brownies). Check brownies at 25 minutes to see progress.
• One brownies are baked, cool the brownies, slice and serve as they are or with some ice cream and hot fudge! YUM!
• Store homemade brownies at room temperature tightly wrapped with plastic wrap or in an airtight container. They will stay soft and chewy for several days after they're made, if there isn't a brownie stealer in the house! :)

TRIPLE CHOCOLATE BROWNIES RECIPE

Steps:

• Heat oven to Mark 4/180°C.
• Gently melt chocolates and the butter together in a bowl over a pan of barely simmering water, stir and leave to cool slightly.
• In a separate bowl, whisk the sugar and eggs together until pale and thick. Gradually beat in the melted chocolate, then sift the cocoa and flour together and fold into the chocolate mix using a metal spoon to just combine.
• Pour into a greased, base-lined 25x33cm brownie tin, scatter the white choc chunks on top and press in. Bake for 25 mins (the surface needs to be set to the touch and a skewer still has a little mixture clinging to it).
• Leave to cool in the tin, then cut into 24 squares.

WHITE CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat oven to 325*F (160*C).
• Butter 8-inch square baking pan; and set aside.
• Stir chocolate and butter in medium saucepan over low heat until melted and smooth.
• Cool to room temperature.
• Combine flour, baking powder and salt in small bowl.
• Beat 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes.
• Stir in melted chocolate mixture, then flour mixture.
• Stir in white chocolate.
• Pour batter into prepared pan and bake brownies for 25 to 30 minutes, or until wooden pick inserted into center comes out with moist crumbs attached.
• Cool brownies on a rack.
• Makes 1 dozen brownies.

WHITE CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 180°C (160°C for fan ovens) or Gas Mark 4. Add 400g Carnation Original Drizzle into a microwavable bowl and add the chopped dark chocolate. Microwave on full power for 30 seconds, stir and repeat. Pour in the oil and sugar and mix well.
• Make sure you adjust your oven down to the correct temperature if it is a fan oven.
• Gently mix in the eggs and then fold in the flour. Stir into a smooth glossy consistency, then tip in the chopped white chocolate. Mix well and pour into a lined baking tray.
• Place in the centre of the oven and bake for 40-45 minutes until firm to the touch and a thin papery top has formed on the brownies. If you insert a skewer it should come out clean or with a sticky crumb rather than wet brownie mixture. Cut into squares and serve drizzled with the remaining Carnation Original Drizzle.

DARK AND WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir 2 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and sugar in large bowl until well blended. Beat in melted chocolate mixture and vanilla, then flour. Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.
• Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches apart. Press white chocolate pieces into top of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets.

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 325. Butter 8-inch square pan.
• Stir chocolate and butter in heavy medium sized saucepan over low heat until melted and smooth. Cool to room temperature.
• Combine flour, baking powder and salt in small bowl. Whisk together sugar, eggs and vanilla in medium bowl until mixture is very thick (about 3 minutes). Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
• Bake for approx 28 minutes or until tester inserted in center comes out with moist crumbs attached. Transfer pan to wire rack; cool completely.
• Cut brownies into 16 squares. Serve brownies with starwberries.