Chewy Chocolate Brownie Bark Recipes

CHEWIEST BROWNIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
• Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
• Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

CHEWY CHOCOLATE M&M BROWNIE BARK

Steps:

• Line an oven tray with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, add the egg white and sugar and whisk together until smooth, approximately 1 minute or so. Then add your vanilla and mix again. Then add your melted butter and mix again.
• Sift in your cocoa powder and flour and gently stir until a chocolate batter forms. Throw in your chocolate chips. Finally, add the milk and vegetable oil and stir gently until smooth.
• Pour your brownie batter onto your prepared tray and spread out to form a large rectangle. Bake for approximately 15-20 minutes (15 minutes for a more chewy bark, 20 for a more crisp bark). Leave to cool completely.
• Melt your chocolate in the microwave, stirring in between 15 second bursts, until smooth. Drizzle your chocolate over your bark, press your M&M candy on top while the chocolate is warm. Leave for 10-15 minutes for the chocolate to set, then cut into slices.

CHEWY CHOCOLATE BROWNIE BARK

Steps:

• Preheat the oven to 325°F. Line a baking sheet or jelly roll pan with parchment paper.
• In a small bowl, whisk together the flour, salt and baking soda. Set aside.
• In a separate medium bowl, whisk the egg whites until they're light and frothy. Add the sugar, cocoa powder, espresso powder (optional), oil and vanilla, whisking until smooth.
• Whisk the dry milk powder into the egg mixture, then whisk in the flour mixture, just until combined. Stir in 1/2 cup of chocolate chips.
• Pour the batter onto the parchment paper. Using an offset spatula, spread the batter as thin as possible, and then sprinkle the remaining chocolate chips atop the batter.
• Bake the bark for 20 minutes. Remove it from the oven, and using a sharp knife, cut it into squares. (Do not separate the pieces.)
• Return the bark to the oven and bake it for 5 more minutes.
• Remove the bark from the oven and allow it to cool completely on the pan before breaking apart the pieces.
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CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth,45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.
• Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.

CHEWY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
• Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

CHEW CHOCOLATE BROWNIE BARK

Steps:

• Preheat the oven to 325°F Line a baking sheet or jelly roll pan with parchment paper.
• In a small bowl, whisk together the flour, salt and baking soda. Set aside.
• In a separate medium bowl, whisk the egg whites until they're light and frothy. Add the sugar, cocoa powder, espresso powder (optional), oil and vanilla, whisking until smooth.
• Whisk the dry milk powder into the egg mixture, then whisk in the flour mixture, just until combined. Stir in 1/2 cup of chocolate chips.
• Pour the batter onto the parchment paper. Using an offset spatula, spread the batter as thin as possible, and then sprinkle the remaining chocolate chips atop the batter.
• Bake the bark for 20 minutes. Remove it from the oven, and using a sharp knife, cut it into squares. (Do not separate the pieces.).
• Return the bark to the oven and bake it for 5 more minutes.
• Remove the bark from the oven and allow it to cool completely on the pan before breaking apart the pieces.

CHEWY MILK CHOCOLATE BROWNIES

Steps:

• Whip egg whites on high speed in a mixer and add cream of tartar. Whip until white and foamy and the peaks are fairly stiff. Citric acid/any other acid could be used in place of cream of tartar. The acid isn't needed, but helps to stabalize the foam.
• Dissolve the sugar in the water and heat on a thick-bottomed sauce pan. Allow it to boil until it thickens significantly. It shouldn't brown or burn, but it should be close to that state. It should be in the "soft ball" state.
• Turn mixer back on high with the egg whites and slowly add the sugar mixture to this.
• Melt the butter, add the chocolate chips, cocoa and salt to a sauce pan. Heat on low until everything is melted.
• Slowly fold in the sifted flour. Mix until just incorporated.
• Slowly fold the egg white mixture into the batter. Do not over mix this.
• Pour the batter into a greased 13"x9" pan.
• Bake at 350F until it passes the toothpick test. I actually prefer mine under cooked.
• Let cool and cut into squares.

CHEWY CHOCOLATE BROWNIE COOKIES

Steps:

• Set oven to 375 degrees.
• In a large mixing bowl, cream shortening, sugar, water and vanilla.
• Beat in the eggs.
• Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture; beat just until blended.
• Stir in chocolate chips and nuts.
• Drop by rounded teaspoonfuls, 2-inches apart onto ungreased cookie sheet.
• Bake for 7-9 minutes (don't overbake).
• Cool 2 minutes; remove to wire racks.

BEST CHEWY CHOCOLATE BROWNIES

Steps:

• Beat eggs and sugar together. Add oil and vanilla. Mix well.
• Add dry ingredients to egg mixture.
• Stir in nuts and chocolate chips.
• Pour into greased 9 x 13 pan. Bake 350 degrees for 30 minutes.

CHEWY CHOCOLATY BROWNIES

Steps:

• Preheat oven to 350°.
• Grease 13 x 9-inch baking pan.
• Combine dry ingredients in large mixer bowl; stir.
• Add wet ingredients and stir well.
• Spread into prepared baking pan.
• Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
• Enjoy! :).

CHEWY DARK CHOCOLATE BROWNIES

Steps:

• 1. Heat oven to 350 degrees F. Grease 15 x 10 x 1 in sheet pan or line it with parchment paper.
• 2. Place butter nor coconut oil in a large microwave safe bowl. Microwave at medium (50%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs one at a time beating well with wisk after each addition. Add water and mix well. In a medium bowl mix all dry ingredients and sift. Add dry ingredients to wet mix and blend well. Pour batter into prepared pan.
• 3. Sprinkle 1 Cup mini chocolate chips over top if desired. Bake 18 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 40 bar style brownies.
• Store in air tight container or freeze individual brownies like I do.