Chocolate Brownie Quick Bread Recipes

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QUICK AND EASY BROWNIES



Quick and Easy Brownies image

Takes about 45 minutes to make.

Provided by C. Nelson

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 35m

Yield 20

Number Of Ingredients 9

1 cup butter, melted
2 cups white sugar
½ cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup walnut halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
  • Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

Nutrition Facts : Calories 229 calories, Carbohydrate 28.8 g, Cholesterol 61.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.5 g, Sodium 150.4 mg, Sugar 20.2 g

CHOCOLATE BROWNIE QUICK BREAD



Chocolate Brownie Quick Bread image

Have not tried this yet, but wanted to save it here because it looks fabulous! A loaf of brownies - sounds as good as it gets. Recipe found on the internet.

Provided by Marie

Categories     Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 11

4 ounces unsweetened chocolate squares
1/2 cup butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup finely chopped walnuts

Steps:

  • Preheat oven to 350° and grease and flour a 9x5" loaf pan.
  • Microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted.
  • Stir until chocolate is completely melted.
  • Add sugars and mix well.
  • Blend in eggs, sour cream and vanilla.
  • Stir together flour, baking powder, baking soda and add to batter.
  • Mix well and stir in walnuts.
  • Spread into prepared pan and bake for 1 hour or until toothpick inserted in center comes out clean.
  • Cool completely before slicing.

Nutrition Facts : Calories 318.1, Fat 18, SaturatedFat 8.5, Cholesterol 48, Sodium 129.8, Carbohydrate 38.8, Fiber 2, Sugar 26.1, Protein 4.5

COCOA BROWNIES



Cocoa Brownies image

Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.

Provided by Alton Brown

Categories     dessert

Time 1h15m

Yield 16 brownies

Number Of Ingredients 10

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  • In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
  • Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams

BEST EVER CHOCOLATE BROWNIES RECIPE



Best ever chocolate brownies recipe image

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 16 squares or 32 triangles

Number Of Ingredients 8

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Steps:

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

CHOCOLATE BROWNIE SPOON BREAD



Chocolate Brownie Spoon Bread image

This rich chocolate spoon bread has a thin, crisp crust and a soft, moist interior. Serve it with fresh berries and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, plus more for skillet
4 ounces semisweet chocolate, chopped
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup sugar

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch seasoned cast-iron skillet; set aside. Place chocolate and butter in a medium heatproof bowl. Set over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside.
  • Into a medium bowl, sift together the flour, cocoa, baking powder, and salt. Sift again, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold in the dry ingredients until just combined.
  • Pour the batter into prepared skillet. Bake until spoon bread is set but still soft in the center, about 40 minutes (cook less for a more molten center). Let cool 10 minutes; serve warm in the skillet.

FUDGY CHOCOLATE BREAD



Fudgy Chocolate Bread image

Transform brownie batter into quick bread with our Fudgy Chocolate Bread recipe! Make a loaf of this chocolate bread for a delicious holiday gift.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h25m

Yield 16 servings

Number Of Ingredients 11

1-1/2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1/2 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
1 cup finely chopped toasted walnuts

Steps:

  • Heat oven 350°F.
  • Combine flour, baking powder and baking soda. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugars; mix well. Blend in eggs, sour cream and vanilla. Add flour mixture; mix well. Stir in nuts.
  • Spread into 9x5-inch loaf pan sprayed with cooking spray.
  • Bake 1 hour to 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

EASY BROWNIES



Easy brownies image

A gooey and delicious treat, these brownies are so easy to make. Try the rich chocolate topping for an even more decadent bake

Provided by Saffron Dent

Categories     Afternoon tea, Buffet, Dessert, Dinner, Lunch, Snack, Treat

Time 1h15m

Yield Makes 24

Number Of Ingredients 8

375g good quality dark chocolate
375g butter, cut into pieces
500g caster sugar
6 medium eggs
225g plain flour
140g good quality dark chocolate
50g butter, cut into pieces
icing sugar for dusting

Steps:

  • Butter and line a 30cm x 21cm tin. Preheat the oven to 180C/160C fan/gas 4. Break up the chocolate with the butter and melt in the microwave on medium for about 5 minutes, stirring halfway through.
  • Beat the sugar and eggs in a bowl. Stir in the melted chocolate, add the flour and beat well. Pour into the tin and bake for 40-45 minutes, or until the top looks papery and feels slightly wobbly. Leave to cool in the tin.
  • If you're making the topping, break up the chocolate with the butter and melt in the microwave on medium for about 1 minute. Stir until smooth then spread over the cake. Dust with icing sugar and cut into squares.

Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.39 milligram of sodium

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