BEST CHOCOLATE BROWNIE ADAPTED FROM MARCEL DESAULNIERS, DEATH BY CHOCOLATE)
Provided by Food Network
Time 55m
Yield 12 squares
Number Of Ingredients 11
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.
DEATH BY CHOCOLATE BROWNIES
Chocolate lovers' heaven - calorie counters' hell! These are sooooo good, but very, very evil! Go on, try 'em - I KNOW you can't resist them! Recipe is from the Australian 'Country Style' magazine.
Provided by Kookaburra
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255.9, Fat 17.1, SaturatedFat 7.2, Cholesterol 50.6, Sodium 75.2, Carbohydrate 24.1, Fiber 1.1, Sugar 19.2, Protein 3.2
FROM SCRATCH BROWNIES (DEATH BY CHOCOLATE)
Make and share this From Scratch Brownies (death by Chocolate) recipe from Food.com.
Provided by Danny Beason
Categories Bar Cookie
Time 45m
Yield 1 9x13pan
Number Of Ingredients 8
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 3 LAYER BROWNIES
Whoa... this is a chocolate lover's dream dessert recipe! The base is a tender, gooey brownie full of extra chocolate. The center layer has a creamy, almost mousse-like, texture. Then, they're topped with a fudgy chocolate ganache that sends these over the top. Have a glass of milk handy to wash 'em down. They're rich and...
Provided by Susan Bartley
Categories Chocolate
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Butter 9"x13" pan, I use a 10"x10" pan if you have one it works great.
- 2. Mix brownie according to package directions. Then fold in mini chocolate chips.
- 3. Bake according to package directions. Once baked cool completely.
- 4. Middle Layer: In mixing bowl combine butter, powdered sugar, heavy cream, pudding mix, and cocoa powder. Beat with whip beater till light and creamy.
- 5. Spread evenly on the cooled brownie and place in fridge while you make the top layer.
- 6. Top Ganache Layer: Place chocolate chips in a glass bowl and set aside.
- 7. In a small saucepan bring heavy cream to a boil. Pour cream over the chocolate chips.
- 8. Cover the bowl and let sit for 10 minutes.
- 9. Then using a wire whisk, whip together the chocolate and cream till smooth and creamy, it will have a satiny looking finish. Whisk in vanilla extract.
- 10. Then pour over the top of the brownie spread to smooth. Return the brownies to the fridge and chill at least 2 hours before cutting and serving.
- 11. Cut brownies into 1 1/2" x 1 1/2" square pieces and serve. They are quite rich so smaller pieces are better. Store in an airtight container in the fridge. Remove from the fridge at least a half-hour before serving. Break out the coffee and enjoy them together!
DEATH BY CHOCOLATE BROWNIES
I found this recipe on razzledazzle recipes site. It has a sinful amount of chocolate, but is SOOOO good! I've added my own frosting, but no one recipe is best... coconut pecan, cream cheese or plain, these diet killers will call you for a midnight snack.
Provided by curly top
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 14
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!
DEATH BY CHOCOLATE BROWNIE SKILLET RECIPE BY TASTY
Single on Valentine's Day? Treat yourself to this irresistible pair of chocolatey confections.
Provided by Tikeyah Whittle
Categories Desserts
Time 35m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease a 6½-inch skillet with butter.
- Fill a medium saucepan with 1 inch (2.54 cm) of water and bring to a boil over high heat.
- In a medium heat-safe bowl, combine the butter and chopped chocolate. Place on top of the pot of boiling water. Use a rubber spatula to stir until completely melted, about 5 minutes. Remove the bowl from the heat and let the melted chocolate cool slightly, about 5 minutes.
- Add the sugar to the cooled chocolate mixture and whisk to combine. Add the egg and vanilla and continue whisking until smooth and homogenous.
- Sift in the flour and salt, then add the mini chocolate chips. Use the rubber spatula to gently fold until the flour is just incorporated.
- Pour the batter into the prepared skillet and sprinkle the cocoa nibs evenly over the top.
- Bake until the brownie is mostly set in the center and with little resistance when you press lightly on the top, 12-15 minutes. Remove from the oven and let cool slightly, about 10 minutes.
- Just before serving, scoop your favorite ice cream on top and drizzle with hot fudge sauce.
- Enjoy!
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