Decadent Chocolate Brownies Food

MOIST & DECADENT DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 375ºF. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean.
• While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.
• Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

BROWNIE DECADENCE

Steps:

• Preheat oven to 350 degrees. Prepare 9 by 13 inch baking pan by greasing with butter or spraying with a cooking spray (such as Pam). Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Add flour, baking powder, and salt and stir just till flour is mixed in. Gently stir in white chocolate. Spread mixture in prepared pan. Bake 30 to 35 minutes just until brownies begin to pull away from the sides. Remove from oven and let cool completely. While brownies are baking, prepare ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add chocolate chips. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally for about 20 to 30 minutes. Spread chocolate ganache over completely cooled bownies. Press chopped, toasted pecans into the ganache. Let ganache harden and then cut into squares and then into triangles. Carefully remove from pan and serve on a garnished plate. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.;

DECADENT CHOCOLATE BROWNIES

Steps:

• Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.).
• In a large mixing bowl, add egg and butter. Whisk until blended smoothly.
• Whisk in white sugar, then add vanilla and baking powder.
• Add cocoa powder, blend thoroughly.
• Mix in flour (SLOWLY) and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!).
• Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand.
• Grease a 9" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides.
• Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.

DECADENT FUDGE BROWNIES

Steps:

• Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
• In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
• Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.