Warm Double Chocolate Brownie Cakes Food

WARM DOUBLE-CHOCOLATE BROWNIE CAKES

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 8 cups in a standard-size muffin pan.
• In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
• In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
• In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
• Beat in vanilla extract.
• Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
• Stir in remaining chopped chocolate.
• Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
• Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
• Serve cakes warm, with ice cream.

DOUBLE CHOCOLATE BROWNIES

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.

FUDGY DOUBLE-CHOCOLATE BROWNIES

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.

WARM CHOCOLATE BROWNIE CAKE WITH WALNUTS AND CREAM

Steps:

• Preheat oven to 350 degrees F. Butter and flour an oversized, 12-cup muffin tin.
• In a large bowl sift together the flour, cocoa powder, baking powder and salt. In a mixer with a whip attachment, cream the butter. Add the sugar and blend well. Add the eggs and vanilla, blending well. Add the dry ingredients and mix on low just until incorporated. Scoop into muffin tins and spread to cover the bottom.
• Sauce: Whisk together the ingredients. Pour over and divide among the brownie batter filled muffin tins. Bake for 20 to 25 minutes until set. Serve at room temperature topped with whipped cream.

DOUBLE CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

DOUBLE CHOCOLATE BROWNIES

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.

CHOCOLATE BROWNIE CAKE WITH DOUBLE CHOCOLATE FROSTING

Steps:

• Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
• In a large bowl, cream 6 T butter and 1 cup sugar until light.
• Add egg yolks, one at a time, beating well after each addition.
• Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
• Add dry ingredients alternately with 6 T milk, beating well after each addition.
• In another large bowl, with clean dry beaters, beat the egg whites until foamy.
• Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
• Folk half into batter, then fold in the rest.
• Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
• In a large bowl, cream 1/2 cup butter until light.
• Add the vanilla, salt, and melted semisweet choclate and beat well.
• Sift the cocoa into the butter mixture and beat again.
• Add the powdered sugar 1/2 cup at a time, beating well after each addition.
• Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
• Frost cake and enjoy!

CHOCOLATE BROWNIE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
• Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
• Remove the pan from the heat.
• Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
• Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
• Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
• Serve with cream or ice cream and plenty of fresh fruit.

EASY CHOCOLATE BROWNIE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
• Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
• Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
• Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
• Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

DOUBLE CHOCOLATE DESSERT BROWNIE

Steps:

• preheat oven to 350 degrees. combine flour, cocoa, sugar, baking powder, baking soda, and salt.
• dissolve coffee in milk and add to dry ingredients. add melted butter and mix all together. mix well until batter is even and has no lumps; should be thick.
• combine sauce dry ingredients making sure of no brown sugar lumps.
• spread batter evenly in lightly greased square 8in. brownie dish(glass is best).
• cover top of batter evenly with sauce mixture; do not mix in with batter.
• bring 1 1/3 cup water to a boil on stove, or microwave. pour into measuring cup and check if additional water is needed(may have evaporated from boiling). pour water carefully over sugar mixture; should cover entirely.
• bake for 35-45 mins or until cake sets firm. serve hot with vanilla ice cream.

WARM DOUBLE-CHOCOLATE BROWNIE CAKES

Steps:

• 1. Preheat the oven to 350°. Butter and flour 8 cups in a standard-size muffin pan. In a small saucepan, melt the butter. Add one-fifth of the milk chocolate and whisk until melted. Let cool slightly. 2. In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder and salt. In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until pale and thick, about 5 minutes. Beat in the vanilla extract. Beat in the melted chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally with a spatula. Stir in the remaining chopped chocolate. 3. Spoon the cake batter into the prepared muffin cups and bake for about 22 minutes, until the cakes are risen and springy. Let the cakes cool in the muffin pan for 15 minutes, then turn them out onto a wire rack and let cool for 15 minutes longer. Serve the cakes warm, with ice cream. Make Ahead The brownie cakes can be stored in an airtight container at room temperature for up to 2 days. Rewarm the cakes before serving.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

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.