Super Bowl Brownies Food

SUPER BROWNIES

Steps:

• In a large saucepan, melt butter with sugar over medium heat. Remove from the heat; stir in 2 cups chocolate chips until melted. , Pour into a large bowl; beat in water. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; beat into the chocolate mixture until blended. Stir in 2 cups chocolate chips and 1 cup nuts. , Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with remaining chips and nuts. Bake at 325° for 55 minutes or until the center is set (do not overbake). Cool on a wire rack.

SUPER BOWL BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Coat a 9" x 13" baking dish with nonstick cooking spray.
• In a bowl, combine the chocolate and butterscotch chips, and the coconut;mix well and set aside.
• Place the brownie batter in a large bowl.
• Stir in half of the chip mixture and pour into the baking dish.
• Sprinkle the remaining chip mixture over the top.
• Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Allow to cool, then cut into bars.

BEST HEALTHY ONE-BOWL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Microwave chocolate and butter together in a large microwave-safe bowl in 10 second increments until chocolate is melted, about 2 minutes. Stir sugar, pumpkin, applesauce, stevia, and vanilla into chocolate mixture. Add flour, baking soda, baking powder, and salt to chocolate mixture; stir in chocolate chips. Pour batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted in center of dish comes out clean, about 40 minutes. Cool on a rack for 20 minutes.

SUPER FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
• In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
• Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
• Heat, stirring occasionally, until smooth, 2 to 3 minutes.
• Remove bowl from saucepan.
• Add sugar and mix to combine.
• Add eggs and vanilla and mix to combine.
• Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
• Transfer to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
• Cool in pan for 30 minutes.
• Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
• Using a dampened serrated knife, cut into 16 squares.
• Store in an airtight container at room temperature for up to 2 days.