Death By Chocolate 3 Layer Brownies Food

DEATH BY CHOCOLATE

Steps:

• Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
• When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
• For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
• Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
• Preheat your oven to 325 degrees F.
• For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

DEATH BY CHOCOLATE III

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

THREE-LAYER CHOCOLATE BROWNIES

Steps:

• In a small bowl, combine the first six ingredients; beat on low speed until blended. Press into a greased 9-in. square baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a large saucepan over low heat, melt butter and chocolate. Remove from the heat; stir in the sugar, eggs, milk and vanilla. Combine the flour, baking soda and salt; gradually stir into the chocolate mixture until smooth. Pour over crust. , Bake for 35-40 minutes or until the top springs back when lightly touched. Cool on wire rack. , In a small bowl, combine the frosting ingredients; beat until smooth. Frost cooled brownies.

DEATH BY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C (350F).
• Grease and line a 20cm x 30cm (8" x 12") shallow sided baking tin- (lamington tin).
• Chop chocolate into small pieces, about the size of the fingernail on your little finger and set aside until needed.
• In a food processor grind nuts to a fine consistency.
• Tip nuts into a large mixing bowl.
• Add rice flour, sifted cocoa and sugar and mix well.
• Make a well in the dry ingredients and add melted butter, vanilla and eggs.
• Stir well to combine.
• Stir in chocolate pieces.
• Spoon mixture into the prepared baking tin and smooth the surface with the back of the spoon.
• Bake on the centre shelf of the oven for 40 minutes at 180C (350F).
• Remove from oven, cool in tin, and cut into squares or rectangles to serve.
• Store in airtight tins, lining base and between layers with kitchen paper.

DEATH BY CHOCOLATE BROWNIES

Steps:

• Prepare an 8 inch square pan by lining with foil and spraying with non stick cooking spray, having edges of foil overhang the pan on two sides to help in removal of brownies.
• Place a heat-proof bowl over almost simmering pot of water.
• Melt chocolates and butter, stirring occasionally until smooth.
• Whisk in cocoa and coffee powder.
• Set aside to cool slightly.
• Beat together eggs, sugar, vanilla and salt.
• Add chocolate mixture.
• Stir in flour until just combined.
• Pour mixture into prepared pan and spread evenly.
• Bake at 350 F for 35-40 minutes until toothpick inserted in center comes out with only a small amount of moist batter clinging to it.
• Cool in pan several hours (if you have the willpower).
• Using overhanging foil lift the brownies from the pan.
• Remove foil and place brownies on plate.
• Frost brownies as desired.
• Frosting:.
• Melt together chocolate chips and butter in heat-proof bowl over almost simmering water.
• Cool 5 minutes.
• Beat in sour cream.
• Add powdered sugar.
• Beat until creamy.
• Frost brownies.
• Don't blink or brownies will be gone!

BEST CHOCOLATE BROWNIE ADAPTED FROM MARCEL DESAULNIERS, DEATH BY CHOCOLATE)

Steps:

• Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.
• In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.
• Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.

FROM SCRATCH BROWNIES (DEATH BY CHOCOLATE)

Steps:

• Melt the two chocolates and the butter together in a double boiler.
• Let the mixture cool to room temperature.
• Mix the eggs, sugar, salt and vanilla together until well blended, but do not whip.
• Whipping to a foam creates more leavening and results in a crumbly brownie.
• If the eggs are not at room temperature, stir the mixture over a hot bath just until the mixture is at a slightly warm room temperature.
• Blend in the chocolate mix.
• Sift the flour and fold in.
• Pour into a 9" x 13" pan.
• Bake at 325 degrees F for 45-50 minutes.

DEATH BY CHOCOLATE OVERDOSE CAKE

Steps:

• Adjust oven rack to middle position; heat oven to 325 degrees.
• For the Brownie Base Layer:.
• Cut parchment paper to fit bottom of a 9-inch springform pan & spray with cooking spray.
• Whisk to combine flour, salt, & baking powder in medium bowl; set aside.
• In microwave-safe bowl heat butter & chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, if necessary, repeat in 15-second increments until melted; do not let chocolate burn.
• When chocolate mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking after each until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with spatula until batter is completely smooth and mixed.
• Transfer batter to prepared pan; using a spatula to spread batter evenly and smooth. Bake until toothpick inserted into center of brownies comes out with a few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring).
• For the Cake Layer:.
• Line bottom of 9-inch round cake pan with parchment & spray with cooking spray.
• Combine chocolate, cocoa powder, & hot water in a medium microwave-safe bowl & heat until melted; about 45 seconds. If needed, heat in additional 15 second intervals until melted. (Do not burn) Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Set aside to cool.
• Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
• In bowl whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.
• Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly mixed, 30 to 45 seconds, scrape down sides of bowl with spatula as needed. Add softened butter 1T. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
• Repeat using 1/2 of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl & add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Pour into prepared pan & smooth.
• Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 - 40 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
• Chocolate Mousse Filling:.
• Place stand mixer bowl and whisk attachment in the freezer or fridge.
• Chop the chocolate and place in medium bowl. Heat 1/2 cup of the heavy cream in microwave-safe cup until it begins to boil. Pour hot cream into bowl with chopped chocolate and whisk until smooth. Let cool for about 15 minutes.
• Once chocolate mixture is cooled, place remaining heavy cream(1 1/4 cup plus 2 T) and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
• Gently fold in chocolate mixture with the whipped cream mixture.
• Ganache:.
• Heat the heavy cream and the butter in a microwave-safe bowl. Bring to a boil.
• Place the chopped semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Ganache should be brought to room temperature (about 40 minutes). There will be ganache left-over after icing cake. You could chill about 1 cup to use for additional decorating if desired.
• To Assemble:.
• Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
• Place cake round over mousse, pressing down lightly. Chill for 1 hour.
• Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
• Decorate with chocolate shavings on the sides if desired and with the additional chilled ganache if desired.

DEATH-BY-CHOCOLATE BROWNIES

Steps:

• read the directions all the way through before starting.
• preheat oven to 325°F.
• sift together flour, salt, and soda (first 3 ingredients), set aside.
• melt butter in water on low-medium heat, add sugar, and bring to low boil.
• turn off burner, stir in vanilla and semisweet chocolate until smooth.
• add eggs, one at a time, and mix well.
• stir in flour mixture, a little at a time.
• stir in milk chocolate chips and walnuts.
• pour and bake for 25-30 minutes (i use a Baker's Edge Nonstick Edge Brownie Pan and 28 minutes is perfect).
• Marianne's rule of thumb: when in doubt, brownies are always better under rather than over.
• let cool completely before cutting. or, if you must, eat out of pan with nonstick bakeware safe spoon!