Triple Chocolate Flourless Chocolate Brownies Food

TRIPLE-CHOCOLATE FLOURLESS BROWNIES

Steps:

• Make the brownies: Preheat oven to 350 degrees with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.
• In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.
• In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.
• Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.
• Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
• Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.
• Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.

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:

• Grease a 20 x 30cm lamington pan; line base and two long sides with baking paper (with paper extending above edge of pan).
• Combine butter and cocoa in a medium saucepan over low heat.
• Stir until butter has melted.
• Add the brown sugar & mix well.
• Remove from heat & stir in sifted flour, eggs and choc bits.
• Pour into prepared pan and press to even out.
• Cook in moderate oven (180 deg C) for about 35 minutes (until just set).
• Cool in pan.
• For icing, combine chocolate and cream in a small saucepan and stir over low heat until chocolate has melted.
• Transfer to a medium-sized bowl; cover and refrigerate.
• Stir occasionally, for about 20 minutes, or until icing is a spreadable consistency.
• Spread icing over brownie; refrigerate until set before cutting into squares.
• You can add caramel-filled easter eggs, or rolo caramels to the top of the icing to be even more indulgent -- .

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325F and line a 9" pan with parchment.
• In saucepan over medium-high heat, bring sugar, butter, honey and milk to boil, stirring occasionally.
• Stir in 5 oz of the bittersweet chocolate until melted. Remove from heat.
• Let cool 5 minutes, then beat in eggs, 1 at a time. Beat in vanilla.
• Stir dry ingredients into chocolate mixture.
• Fold in remaining bittersweet chocolate, cranberries and candy coated milk chocolate.
• Bake 30 minutes. Cool completely in the pan on a rack.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Generously grease a 9 x 11 1/4 baking dish and line with parchment paper.
• Melt the butter and bittersweet chocolate in a large heavy saucepan over low heat.
• Remove from heat and let cool slightly.
• In a large bowl beat the eggs with the sugar and vanilla extract.
• Add the slightly cooled chocolate mixture to the eggs and sugar and beat well.
• Fold in the flour and salt.
• Stir in the white chocolate chips and the semisweet chocolate chips.
• Pour batter into prepared pan.
• Bake for about 25 minutes or until the top dries to a slightly paler brown speckle with the middle remains dark, dense and gooey.
• Do not overbake.
• The difference between gooey brownies and dry ones is only a few minutes.
• Sprinkle with powdered sugar.