MOLTEN CHOCOLATE CHUNK BROWNIES
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.
Provided by Donna Hay
Categories HarperCollins Brownie Dessert Chocolate Dark Chocolate Bake
Yield Makes 16
Number Of Ingredients 8
Steps:
- Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
- Add the chocolate and stir to combine.
- Preheat oven to 160°C (325°F).
- Lightly grease a 20cm square tin and line with non-stick baking paper.
- Spread the mixture into the tin.
- Bake for 50 minutes to 1 hour or until the brownie is set.
- Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
CHOCOLATE CREAM CHEESE BROWNIES
Whenever I take these to a gathering, someone will usually announce. "Lisa brought those brownies"-and everyone knows exactly which ones they are! We live on 10-1/2 acres out in the country with our daughters, 7 and 4.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish., Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife., Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.
Nutrition Facts :
CHUNKY CHEESECAKE BROWNIES
Wow! Melt-in-your-mouth brownies that are easy and elegant. Chocolate brownies marbled with cheesecake make fabulous squares! This is by far my most requested recipe.
Provided by bakergirl
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
- Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
- Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 27.1 g, Cholesterol 57.9 mg, Fat 15 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 8.9 g, Sodium 125 mg, Sugar 20.9 g
DARK CHOCOLATE CHUNK BROWNIES WITH SWEET CREAM CHEESE DRIZZLE
My family was tired of dried out store bought brownie mixes. When my co-worker brought these into work one afternoon, I had to get the recipe. We tweaked a few things to suit our tastes and this is what we got. We'll never go back to mixes again! You're going to want a tall glass of milk with these!
Provided by lexandlil1022
Categories Dessert
Time 40m
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350 degrees. Spray a 9x13" pan with nonstick spray.
- Melt the butter in a large microwave safe bowl. Stir in sugar. Add the eggs and vanilla and mix well.
- In a separate bowl sift the flour and cocoa together three times. Then add the sifted flour and cocoa to the sugar mixture. Mix well.
- In a small bowl, toss the chocolate chips in a Tbsp of flour, until they are lightly coated. This helps the chocolate chips suspend evenly throughout the batter instead of sinking to the bottom of the brownies. Once coated, add the chocolate chips to the batter and mix until evenly distributed.
- Bake for 30-40 minutes or until toothpick inserted into the center of brownies comes out clean.
- Mix softened cream cheese and milk with fork until smooth. Add powdered sugar until smooth and glossy. Drizzle over cooled brownies.
Nutrition Facts : Calories 293, Fat 15.8, SaturatedFat 9.4, Cholesterol 64.9, Sodium 107.3, Carbohydrate 38.6, Fiber 1.7, Sugar 30.9, Protein 3.3
DARK CHOCOLATE-CHUNK BROWNIES
Thse are decadent pieces of heaven! "Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate, such as a 64% dark chocolate blend. Serve with lightly sweetend softly whipped cream, chopped mint and fresh raspberries; or crown pieces with vanilla or coffee ice cream and drizzle of caramel or chocolate sauce." I didn't allow for cooling time of about an hour. Sunset Magazine, 01/2007
Provided by Manami
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 109.8, Sodium 180.9, Carbohydrate 34.1, Fiber 0.3, Sugar 25.2, Protein 3.7
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