Triple Chocolate Brownies Food

SLOW-COOKER TRIPLE CHOCOLATE BROWNIES

Steps:

• Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
• Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
• Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. Store in an airtight container, up to 2 days.

TRIPLE-CHOCOLATE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
• In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.
• Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.

TRIPLE-CHOCOLATE FUDGE BROWNIES

Steps:

• In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 160C/fan 150C
• Break up dark and milk chocolate into small squares, cut butter up into cubes, and melt together over a ban marie until smooth and glossy. Set aside and allow to cool whilst carrying out other steps.
• Beat sugar and eggs together in a jug until well combined.
• Mix flour, hot chocolate powder, and baking powder together until well combined.
• Pour egg mixture into the melted and cooled chocolate. Then seive dry ingredients into that, gently mixing to ensure the ingredients are thoroughly mixed with no lumps.
• Then chop up Carmac bar (or white chocolate) into very small chunks and add to mixture. Carmac is my preference for baking chunks as it differs to traditional chunks like white chocolate or dark chocolate, and I find most people really enjoy it as it tastes almost like fudge when baked.
• Pour into a well greased rectangular dish, should be a large dish around 32 cm. Place in oven and retrieve after 30-40 minutes and then leave to cool for at least 10 minutes.

TRIPLE CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray an 8x8 inch baking pan with baking spray.
• Whisk together melted butter, sugar, eggs, and vanilla extract.
• Whisk in the cocoa powder, flour, salt, and baking powder.
• Gently fold in the semi sweet chocolate chips, milk chocolate chips, and white chocolate chips.
• Spread batter evenly into greased baking pan.
• Bake for 30 to 35 minutes, until an inserted toothpick comes out clean with moist crumbs.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350°F. Line an 8 inch by 8 inch baking pan with parchment paper.
• Place the butter, and chopped chocolate (bittersweet and unsweetened) in a microwavable bowl. Microwave on low power in 15 second intervals until melted. Stir frequently between intervals.
• Place the eggs and sugar in a mixing bowl. Beat on high speed for 7 to 8 minutes until light in color, thick, fluffy, and almost tripled in size. You will know it is ready when you lift the beaters and the batter falls back onto the surface, leaving a ribbon-like pattern for a few seconds.
• Stir about 1/3 of the egg batter into the melted chocolate to lighten the chocolate then stir in the vanilla.
• Pour the chocolate mixture into the egg batter and use a wide spatula to fold the chocolate into the batter.
• Combine the flour, cocoa powder, and salt in a bowl. Whisk or sift to remove all the lumps then fold the flour into the batter.
• Spread the batter into the prepared pan. Bake for 35 to 40 minutes. The top will be slightly cracked and the edges will appear set. A toothpick inserted in the middle should have some moist, sticky crumbs (the toothpick shouldn't be wet but it shouldn't be clean). If you have an instant read thermometer, it should read 193°F to 198°F.

TRIPLE-CHOCOLATE BROWNIE CUPS

Steps:

• Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
• Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)

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 RECIPE

Steps:

• Heat oven to Mark 4/180°C.
• Gently melt chocolates and the butter together in a bowl over a pan of barely simmering water, stir and leave to cool slightly.
• In a separate bowl, whisk the sugar and eggs together until pale and thick. Gradually beat in the melted chocolate, then sift the cocoa and flour together and fold into the chocolate mix using a metal spoon to just combine.
• Pour into a greased, base-lined 25x33cm brownie tin, scatter the white choc chunks on top and press in. Bake for 25 mins (the surface needs to be set to the touch and a skewer still has a little mixture clinging to it).
• Leave to cool in the tin, then cut into 24 squares.

TRIPLE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 350°. Grease and flour a 13x9-inch pan.
• In metal bowl set over pan of barely simmering water, melt bittersweet chocolate, unsweetened chocolate and butter.
• Stir until smooth. Remove bowl from heat; let mixture cool until it is lukewarm.
• Stir in the sugar and vanilla extract. Add eggs, one at a time, stirring well after each.
• Stir in salt and flour, stirring until mixture is just combined; stir in chocolate chips.
• Pour batter into pan, smooth top and bake in middle of oven 25-30 minutes, or until a tester comes out with crumbs.
• Let cool completely in pan on a rack, then cut it into bars.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
• Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
• Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts (almonds)and chocolate.
• Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.