Dark Chocolate Walnut Brownies Food

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 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.

DARK CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat the oven to 350°F (180°C.) Grease a 9-inch (23 cm) square baking dish with butter. Line bottom and sides with parchment paper, leaving overhang; set aside.
• Place chopped unsweetened chocolate, butter and salt in heatproof bowl set over barely simmer water. Heat, stirring occasionally, until melted and smooth. Remove from heat; stir in granulated and brown sugar. Cool slightly and set aside.
• Stir each egg into the chocolate mixture, one at a time, until well combined; stir in vanilla. Stir in flour until combined. Fold in walnuts and chopped semisweet chocolate. Scrape the batter into the prepared dish; smooth top.
• Bake in the centre of the oven for 25 to 30 min or until only a few moist crumbs stick to a toothpick when inserted into the centre. Cool completely in baking dish.
• Using parchment paper as handles, remove brownies from dish. Peel off parchment paper. Cut into 16 squares.
• Store, refrigerated, in airtight container for up to 3 days or freeze for up to 6 months.

WALNUT BROWNIES

Steps:

• In a small bowl, cream shortening and cocoa; beat in egg, sugar and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat on low speed until thoroughly combined. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.

WALNUT BROWNIES

Steps:

• Preheat oven to 300 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly into the baking pan.
• Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.

CHOCOLATE-WALNUT BROWNIES

Steps:

• Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with oil. Line with parchment, leaving overhang. Brush parchment with oil. Melt half of chocolate in a heatproof bowl; whisk in oil, sugar, and syrup. Remove from heat. Whisk in eggs, one at a time, then cocoa, baking soda, and salt. Fold in flour and remaining chocolate. Pour batter into prepared pan; sprinkle with walnuts. Bake until a toothpick comes out clean, about 30 minutes. Let cool completely on a wire rack. To serve, cut into 2-inch squares.

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.

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.