DOUBLE-CHOCOLATE BROWNIES
These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 9
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.
DOUBLE-CHOC BROWNIES
Provided by Laura Fyfe
Categories Desserts Jamie Magazine Afternoon tea Easter treats Mother's day Baking
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 170ºC/gas 3. Grease and dust a 15cm x 25cm baking dish.
- Melt the butter and sugar in a pan over a medium heat
- Stir in the flour and vanilla, and crack in the eggs, then divide between 2 bowls.
- Chop the dark and white chocolate, keeping them separate. Chop the nuts.
- Mix the cocoa, dark chocolate and half the nuts into one bowl, then stir the white chocolate and remaining nuts into the other.
- Place alternate spoonfuls into the prepared dish, swirling it through.
- Bake for 30 to 40 minutes, or until an inserted skewer comes out clean.
Nutrition Facts : Calories 383 calories, Fat 22.4 g fat, SaturatedFat 11.1 g saturated fat, Protein 5 g protein, Carbohydrate 39.7 g carbohydrate, Sugar 30.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SWISS CHOCOLATE BROWNIES
When our two grown children were at home, I baked these brownies often. These days, I make them for big occasions-everyone thinks that they're quite nice. As a bonus, they're a good way to use up leftover sour cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes. , For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies.
Nutrition Facts :
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.
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.
FUDGY DOUBLE-CHOCOLATE BROWNIES
Provided by Sam Worley
Categories Chocolate Dessert Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 15-18 brownies
Number Of Ingredients 9
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
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 16 servings
Number Of Ingredients 8
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.
SWISS DOUBLE CHOCOLATE BROWNIES
Make and share this Swiss Double Chocolate Brownies recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h
Yield 24 2 inch brownies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 236.1, Fat 14.4, SaturatedFat 8.7, Cholesterol 51.3, Sodium 94.6, Carbohydrate 28.2, Fiber 2.2, Sugar 19.6, Protein 3.4
10 TRADITIONAL SWISS DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Swiss dessert in 30 minutes or less!
Nutrition Facts :
DOUBLE CHOCOLATE BROWNIES
Provided by Food Network
Categories dessert
Time 1h5m
Yield 36 (1 1/2 inch) square brownie
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.
DOUBLE CHOCOLATE BROWNIES
A recipe I found at Holl's Swiss Chocolatier site. Posting for ZWT Swiss region. Update: 7/31/11 - Wow!!! These are fantastic with such a rich and intense chocolate flavor. I couldn't find the 63% bittersweet chocolate, so I used Ghiradelli's 60% bittersweet. You don't need a big piece to satisfy that chocolate craving, a little goes a long way! For an over the top dessert, try it warm with vanilla ice cream.
Provided by diner524
Categories Dessert
Time 1h
Yield 24 2 inch bars, 24 serving(s)
Number Of Ingredients 8
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.
DOUBLE CHOCOLATE BROWNIES
A recipe I found at Holl's Swiss Chocolatier site. Posting for ZWT Swiss region. Update: 7/31/11 - Wow!!! These are fantastic with such a rich and intense chocolate flavor. I couldn't find the 63% bittersweet chocolate, so I used Ghiradelli's 60% bittersweet. You don't need a big piece to satisfy that chocolate craving, a little...
Provided by Lynn Dine
Categories Chocolate
Time 1h
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Sift together the flour, cocoa and salt. Set aside.
- 5. 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.
- 6. 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.
DOUBLE-CHOCOLATE BROWNIES
Provided by Paula Zsiray
Yield Makes 16
Number Of Ingredients 15
Steps:
- Combine syrup and 2 ounces chopped chocolate in heavy small saucepan. Stir over low heat until chocolate melts; cool. Beat cream cheese and egg in medium bowl. Stir in chocolate mixture. Blend in 1/4 cup chocolate chips and flour. Set aside.
- Preheat oven to 350°F. Grease 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter waxed paper. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, cocoa and baking powder into medium bowl. Stir dry ingredients into butter mixture.
- Spoon half of chocolate batter into prepared pan. Top with filling. Spread remaining batter over. Bake brownies until toothpick inserted in center comes out clean, about 40 minutes. Transfer to rack. Cool 5 minutes. Run small sharp knife around edges of pan to loosen. Cool completely in pan.
- Melt 6 ounces chocolate with oil in heavy small saucepan over low heat, stirring constantly.
- Cut cooled brownies into 16 2-inch squares. Transfer to rack. Spoon warm glaze over brownies. Let stand until glaze sets. Arrange brownies on platter.
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4/5 (1)Estimated Reading Time 3 minsServings 16-24
- Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugars and stir to combine.
- Add the vanilla and then whisk or stir in the the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Add the nuts (saving 1/4 cup for topping) and add most of the reserved white and dark chocolate chips (saving 1/4 cup's worth for topping).
- Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the reserved nuts and chocolate chips. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. (30 minutes was perfect for my oven.) Let the bars cool completely before slicing. Enjoy!
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5/5 (1)Category PastriesCuisine American CuisineTotal Time 1 hr 15 mins
- Oil a 9″ (23 cm) long rectangular baking form, then cover its bottom and sides with baking paper. The baking paper needs to stick out at least 3/4″ (2 cm) above the walls.
- Melt the butter in a suitable container on the stove and add the chocolate . Stir on low heat until homogenized and transfer to a bowl. Add the sugar and slightly beaten eggs, next the flour and cocoa . Pour the mixture into the prepared form. Bake in a moderately preheated oven about 35 min. Leave it to cool in the form.
- For the white fudge, melt the butter with chocolate on low heat, then add the condensed milk and liqueur . Stir until the mixture becomes smooth and pour this over the brownies. Optionally you can put a little melted chocolate on top and use a skewer to make stripes.
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- Boil water in a pot and place a large heat-proof bowl that fits over it. Melt chocolate in that bowl.
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Servings 16Estimated Reading Time 2 minsCategory DessertTotal Time 35 mins
- Melt the butter and dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water.
- Put to one side. In a separate bowl, melt the white chocolate over a pan of simmering water, making sure the base doesn't touch the water.
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- Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
- Combine flour and next 3 ingredients in a small bowl. Place chopped semisweet chocolate in a large bowl; set aside.
- Combine sugar and next 3 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil. Remove from heat, and pour over chopped chocolate in bowl; let stand 2 minutes (do not stir).
- Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; beat at medium speed until well blended. Stir in vanilla, walnuts, and dark chocolate.
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4.5/5 (36)Total Time 45 minsCategory Brownies & BarsCalories 319 per serving
- Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
- Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Set aside to cool slightly.
- In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Fold in the chocolate chunks. Spread the batter evenly into the bottom of the prepared pan.
- Bake for 25-30 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack before cutting.
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5/5 (1)Estimated Reading Time 8 minsCategory DessertTotal Time 50 mins
- Preheat oven to 350 degrees. Line a 9x9 (or 8x8) square baking pan with foil or parchment paper, or grease with baking spray. Set aside.
- Over a double broiler or in a large microwave safe bowl, melt butter and semi-sweet chocolate together. If melting in the microwave, melt in 30-second increments, stirring after each hit in the microwave.
- After the chocolate has cooled slightly, add in the granulated sugar and eggs. With a whisk or rubber spatula, mix in the sugar and eggs very well.
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Category Cakes And Baking
- Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt.
- Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine.
- Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine.
- Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin.
- To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using.
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