Triple Chocolate Brownies Light Food

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C/160C for fan forced.
• Grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles.
• Place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar.
• Cool slightly and stir in eggs, chocolate chips and essence.
• Sift flour and cocoa over the chocolate mixture and stir to combine.
• Pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch.
• Cool completely in pan (brownie will firm on standing).
• Remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar.

TRIPLE CHOCOLATE BROWNIES (LIGHT)

Steps:

• Preheat oven to 350°F Spray an 8-inch square metal pan with cooking spray.
• To make brownies: In a bowl, combine sugar, oil, egg, and vanilla until well mixed. Add cocoa; mix well. Add flour, baking powder, yogurt, and chocolate chips, mixing just until combined and smooth. Don't overmix.
• Pour batter into pan; bake in centre of oven for 15 to 20 minutes just until set. Do not overbake. Cool.
• To make icing: In a blender or food processor, blend icing ingredients until smooth. Spread over brownie batch. Cut into squares.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a double boiler over simmering water, melt chocolate and butter (see "Melting Chocolate the Easy Way - below," below, for another method). Stir in brown sugar and vanilla. Take off heat. Add eggs and mix thoroughly. Add flour, cocoa, and salt, mixing until smooth. Stir in chocolate chips.
• Pour batter into an 8-inch square pan. Bake until a toothpick or knife inserted in the center comes out with moist crumbs sticking to it, 20 to 25 minutes.
• Note: Melting chocolate the easy way: Double boilers are great for gently melting chocolate, but we've found an even easier method that uses common kitchen equipment. Put chopped chocolate in a small metal bowl along with any other ingredients you need to melt, such as butter. In a large frying pan over high heat, bring about an inch of water to a low boil. Take pan off the heat and set the bowl in the water. Let sit, stirring occasionally, until chocolate is melted, 5 to 10 minutes.

TRIPLE CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
• Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.

TRIPLE-CHOCOLATE BROWNIES

Steps:

• Heat oven to 350ºF.
• Chop 4 oz. semi-sweet chocolate; set aside. Microwave unsweetened chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add 1-1/2 cups granulated sugar and brown sugar; mix well. Blend in eggs and vanilla. Stir in flour, then nuts and chopped semi-sweet chocolate. Spread onto bottom of bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Meanwhile, microwave remaining semi-sweet chocolate, remaining granulated sugar and water in small microwaveable bowl 1-1/2 min. or until chocolate is almost melted. Add remaining butter; stir until melted. Cool until slightly thickened.
• Stir glaze; spread over brownies. Let stand until glaze is firm.

CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
• Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
• In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
• Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

LIGHT CHOCOLATE-CHUNK BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
• In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
• Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
• Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.