Intensely Rich Chocolate Brownies Food

INTENSELY RICH CHOCOLATE BROWNIES

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil; spray with cooking spray. Microwave 4 oz. (1 pkg.) chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs, coffee granules and vanilla. Stir in flour and nuts. Spread into prepared pan.
• Bake 22 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool on wire rack 30 min. Use foil handles to lift brownie from pan before cutting to serve.
• Meanwhile, grate 1/2 oz. of the remaining chocolate; set aside. Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted. Whisk mixture until smooth and blended. Let cool 10 min.; spoon over cooled brownies. Sprinkle with shaved chocolate. Refrigerate 30 min. or until glaze is set.

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.

ANA GOURMET: RICH CHOCOLATE WHOLE GRAIN BROWNIES

Steps:

• Preheat oven to 350°F Grease square 8"x 8" non-stick baking pan with the cooking spray of your choice and set aside.
• Combine the dry ingredients in a large mixing bowl. Add the wet ingredients and mix with an electric mixer until all of the ingredients are wet. Pour the batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for five minutes. Gently remove from pan; place on wire rack to cool the rest of the way. Slice, serve and enjoy. Brownies freeze well for 4 - 6 months.

RICH DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease a 9X9 inch cake pan. Other sized cake pan can be substituted, but a larger pan will result in thinner brownies, so reduce the heat to 325.
• Melt butter in a medium saucepan. Stir in sugars, cocoa powder, eggs and vanilla. Once fully incorporated, add salt, flour and baking powder. Mix. Last, add chocolate chips and nuts (if desired).
• Bake for about 25-30 minutes, or until a knife inserted into center comes out almost clean. Top should be crusty, and sides should be separated from the pan.

RICH SOURDOUGH CHOCOLATE BROWNIES

Steps:

• Melt chocolate and hot water in small pan over low heat.
• Bring to a gentle boil while stirring constantly.
• Pour into small glass bowl and add baking soda.
• Mix well (mixture may foam).
• Let cool until just lukewarm.
• Cream butter and sugar.
• Add egg yolks one at a time, mixing well each time.
• Mix in vanilla and cooled chocolate mixture.
• Stir in sourdough starter.
• Mix salt and flour in separate bowl and then add to the batter.
• Mix well.
• Beat egg whites to stiff peaks then fold into batter.
• Pour in greased and floured pan (recommended size is 11 X16) and let sit for 30 minutes in warm draft-free place.
• Bake in preheated 350 oven for 35-40 minutes.
• Cool before cutting.

OUTRAGEOUSLY HEALTHY DEEP CHOCOLATE BROWNIES

Steps:

• Preheat oveb to 350 degrees F. Grease an 8x8x2 inch pan.
• Melt dark unsweetend chocolate and mix with oil, oil substitute, splenda sugar blend, vanilla, instant espresso, and egg substitute. Stir misture well.
• Stir together flour, baking powder, cocoa powder, and salt.
• Mix together wet and dry ingredients until mixed but do not overmix.
• Pour into prepared pan.
• Bake for 25-30 minutes, or until tester comes out clean. Do not overbake! Cool, thouroughly and then cut into squares.