Rich Double Chocolate Brownies Food

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• In a large bowl, combine cocoa and baking soda.
• Blend in 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 chips.
• Pour into a greased 13x9x2-inch pan and bake at 350 degrees F for 35-40 minutes, or until brownie starts to pull away from sides of pan.
• Cool, cut into squares.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

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.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

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.

SUPER-MOIST DOUBLE DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325°F.
• Grease and flour 13x9-inch pan or spray it with Bakers Joy.
• Melt the unsweetened chocolate and butter.
• Cool (see note below).
• Beat the eggs, salt, and sugar until ingredients are light and creamy.
• Fold in the chocolate/butter mixture and the vanilla.
• Add flour and beat until batter is smooth.
• If using optional nuts, fold in now.
• Pour half of batter in pan and spread to cover bottom.
• Break candy bars in half and place over batter.
• Spoon remaining batter on top and spread as evenly as possible.
• Bake 23-35 minutes or until set.
• Do not overbake.
• Cool completely.
• With serrated knife, cut into squares.
• MELTING CHOCOLATE: I place the butter and chocolate in a small glass bowl and sit the bowl on the burner to my drip coffee maker when I first start this recipe.
• It melts the chocolate to perfection, and cleanup is so easy.

FUDGY DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
• Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
• Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
• Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
• Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50-55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15-18 pieces.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so.
• Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly.
• Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale). Stir in the vanilla.
• Sift together the flour, cocoa and salt. Set aside.
• Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next.
• Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.

RICH CHOCOLATEY FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease pan or spray with pam.
• Combine applesauce and cocoa until smooth.
• Add sugar and beat until smooth.
• Add eggs gradually, making sure each one is thoroughly mixed inches.
• Add vanilla, flour and salt and mix until moist.
• Add any additions (nuts, fruit, marshmallows, spices ect.).
• Pour into baking pan and bake for 20-30 minutes depending on your oven. Try the toothpick trick at the 20 minute mark and if it comes up with only a few crumbs, the brownies are finished.

FUDGY DOUBLE-CHOCOLATE BROWNIES

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.

DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
• Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
• Whisk together flour, baking powder, and salt in a separate bowl; set aside.
• Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
• Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.