FUDGY DOUBLE-CHOCOLATE BROWNIES
A double dose of chocolate-bittersweet and cocoa powder-makes these brownies the most satisfying around. The thin crust gives way to a rich, fudgy interior.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 55m
Yield Makes 16 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
- Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
- Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.
ULTIMATE DOUBLE CHOCOLATE BROWNIES
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
NESTLE TOLL HOUSE DOUBLE CHOCOLATE BROWNIES
This is a great brownie recipe that I've made for years. Easy to make and different from the standard brownie.
Provided by Caryn
Categories Bar Cookie
Time 50m
Yield 16 two and a quarter inch squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a small saucepan, combine butter, sugar, and water.
- Bring just to a boil, then remove from heat.
- Add 6 ounces (1 cup) chocolate morsels and vanilla extract.
- Stir until morsels melt and mixture is smooth.
- Transfer to a large bowl.
- Add eggs, one at a time, beating well after each addition.
- Gradually blend in flour mixture.
- Stir in remaining 6 ounces (1 cup) of chocolate morsels and the nuts.
- Spread into a greased 9-inch square baking pan.
- Bake 30 to 35 minutes.
- Cool completely.
- Cut into 2 1/4-inch squares.
DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES
Make and share this Double Chocolate-Caramel-Fudge Brownies recipe from Food.com.
Provided by Chef PotPie
Categories Bar Cookie
Time 3h30m
Yield 15 bars, 15 serving(s)
Number Of Ingredients 12
Steps:
- heat oven to 350. Grease 13x9-inch pan with shortening. In small saucepan, cook caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
- In medium suacepan, melt butter over low heat. Remove from heat. Add sugar, vanilla and eggs; blend well. Stir in flour, cocoa and salt; mix well. Stir in 1 1/2 cups chocolate chunks and 1 cup toasted pecans. Spoon and spread batter in pan.
- Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.).
- Bake 35-40 minutes or until set.
- Cool and cut.
Nutrition Facts : Calories 559.1, Fat 31.1, SaturatedFat 13.9, Cholesterol 93.9, Sodium 220, Carbohydrate 68.6, Fiber 4.1, Sugar 56.8, Protein 6.7
DOUBLE-CHOCOLATE CHUNK BROWNIES
Semisweet and white chocolate make tender brownies doubly delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In 4-quart saucepan, melt 1 cup butter over medium heat; remove from heat. Mix in granulated and brown sugar, vanilla and eggs until well blended. Stir in flour, 3/4 cup cocoa and salt until well blended. Stir in 1 cup each semisweet and white chocolate chunks. Spread in pan.
- Bake 30 to 35 minutes or until set. Cool completely, about 1 hour.
- In large bowl, beat powdered sugar, 1/4 cup cocoa, 1/4 cup butter and enough of the milk with electric mixer on low speed until frosting is smooth and spreadable. Spread over brownies.
- In microwavable container, microwave 1/2 cup white chocolate chunks and the oil uncovered on High 30 to 60 seconds, stirring once or twice, until thin enough to drizzle. Place in small plastic food-storage bag; cut small hole in corner of bag. Drizzle over frosting. For brownies, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 39 g, TransFat 1/2 g
DOUBLE FUDGE BROWNIE CHUNKS
It doesn't get more fudgy than this. You can leave out the nuts if you want a pure chocolate thrill! This recipe comes from Reader's Digest, Canada 2004.
Provided by Juenessa
Categories Bar Cookie
Time 1h10m
Yield 7 dozen 1-inch chunks
Number Of Ingredients 13
Steps:
- To make the brownies, preheat oven to 325°F and butter a 15-1/2 x 10-1/2 x 2-inch baking pan.
- In a small saucepan, melt the butter and chocolate over low heat; cool.
- Onto a piece of waxed paper, sift the flour and salt, then toss with the nuts.
- In a large bowl, with a mixer at high speed, beat the eggs just until foamy.
- Add the sugar, then the cooled chocolate mixture and vanilla, and beat just until blended.
- Stir in the flour mixture just until it disappears, then spoon into the prepared pan.
- Bake for 35 minutes, or just until set and a toothpick inserted in the center comes out almost clean.
- Let cool completely in the pan before frosting.
- To make the frosting, heat the chocolate, butter, and 1/3 cup of milk in a small saucepan over low heat until chocolate melts, stirring frequently.
- Cool to lukewarm, then pour into a medium bowl.
- Stir in sugar and vanilla.
- Using a mixer, beat at high speed for about 10 minutes, or until thick enough to spread. If frosting is too thick to your liking, you can add between 1-3 tablespoons more milk and beat again to desired consistancy. Frost completely cooled brownies in pan.
- Refrigerate until ready to serve, then cut into 1-inch chunks and remove from pan.
Nutrition Facts : Calories 1706.3, Fat 108.6, SaturatedFat 43.4, Cholesterol 290.8, Sodium 580.6, Carbohydrate 180.5, Fiber 11.6, Sugar 131.2, Protein 25.2
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