Chocolate Chip Streusel Brownies Recipes

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CHOCOLATE CHIP BROWNIES



Chocolate Chip Brownies image

These brownies are thick and chewy, intensely fudgy, and packed with chocolate chips.

Provided by Lily Ernst

Categories     dessert

Time 50m

Number Of Ingredients 9

2 large eggs
1/2 cup (40g) dutch-processed cocoa powder
1/2 tsp salt
1/2 tsp baking powder
2 tsp vanilla
1/2 cup (114g) unsalted butter
1 cup (200g) granulated sugar
3/4 cup (95g) all-purpose flour
1 & 1/2 cups (265g) semi-sweet chocolate chips, divided

Steps:

  • In a medium bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla. Set aside.
  • In a medium microwave-safe bowl, combine the butter and sugar. Heat in the microwave for 30 seconds at a time until the butter is melted.
  • Stir and continue heating just until the butter starts to foam. You don't want to bring it to a boil, just heated through to melt some of the sugar which will help create that top shiny crust on top of the brownies. This should take about 1.5 -2 minutes total for the butter to melt and start to foam.
  • Add the hot butter mixture to the cocoa mixture. Whisk until smooth. Stir in the flour, and then stir in 1/2 cup of chocolate chips until melted. Let cool for 15 minutes.
  • Meanwhile, preheat your oven to 350F. Butter and line an 8×8″ baking pan with parchment paper.
  • Once the batter has cooled, stir in the rest of the chocolate chips and spoon the batter into the prepared baking pan. Spread the batter out evenly in the pan.
  • Bake for about 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set, but the center should still look moist. Let cool before cutting into squares.

Nutrition Facts : Calories 293 calories, Sugar 29.5 g, Sodium 111 mg, Fat 15.3 g, SaturatedFat 9.3 g, TransFat 0 g, Carbohydrate 39.2 g, Fiber 2.9 g, Protein 4.2 g, Cholesterol 51.3 mg

BACK TO BASICS: HOW TO MAKE THE BEST BROWNIES



Back to Basics: How to Make the Best Brownies image

A step by step breakdown on how to make the absolute best fudgy AND cakey brownies.

Provided by Sofi | Broma Bakery

Categories     dessert

Time 1h

Number Of Ingredients 7

1 1/4 cups unsalted butter
2 1/2 cups light brown sugar
4 large eggs, room temperature
1 1/2 cups cocoa powder
3/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup all-purpose flour

Steps:

  • Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.
  • In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
  • Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
  • Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
  • Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. You'll know they're done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 55 minutes for them to cook through depending on your oven!

CHOCOLATE STREUSEL BROWNIES



Chocolate Streusel Brownies image

All my friends are chocolate fiends; this one is their most requested. These stay moist and chewy. Recipe came from McCalls years ago.

Provided by MizzNezz

Categories     Bar Cookie

Time 50m

Yield 24 brownies

Number Of Ingredients 10

1 1/4 cups flour
1 1/4 cups confectioners' sugar
3/4 cup cocoa powder
1 cup butter
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
2 teaspoons vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts

Steps:

  • Preheat oven to 350F degrees.
  • In lg.
  • bowl mix flour, sugar, and cocoa.
  • Cut in butter until mixture resembles coarse crumbs.
  • Reserve 2 cups crumbs.
  • Press remaining crumbs in bottom of 13 by 9 inch pan.
  • Bake 15 minutes.
  • In lg.
  • bowl beat cream cheese till fluffy.
  • At med speed gradually beat in milk.
  • Add egg and vanilla; blend well.
  • Pour over crust.
  • Add choc.
  • chips and walnuts to reserved crumbs.
  • Crumble over cream cheese mixture.
  • Bake 25 minutes or until toothpick comes out clean.
  • Cool on wire rack.
  • Refrigerate.

CHOCOLATE CHIP COOKIE BROWNIES



Chocolate Chip Cookie Brownies image

This cookie-brownie combo is the best of both worlds--moist, chocolaty brownies are layered with chewy chocolate chip cookie dough to make a bar that satisfies every craving!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h15m

Yield 16

Number Of Ingredients 9

½ cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tablespoon vanilla
⅔ cup all-purpose flour
¼ teaspoon baking soda
1 (16.5 ounce) package purchased refrigerated cookie dough
1 Reynolds® Bakeware Pan

Steps:

  • Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
  • Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
  • Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.
  • Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 285.3 calories, Carbohydrate 36.1 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 131.8 mg, Sugar 12.7 g

CHOCOLATE CHIP BROWNIES



Chocolate Chip Brownies image

People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about melted frosting. -Brenda Kelly, Ashburn, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup vanilla or white chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.

Nutrition Facts : Calories 167 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 83mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

WALNUT BROWNIE COOKIES



Walnut Brownie Cookies image

Made with both cocoa powder and dark chocolate, these cookies have a bold flavor that goes well with espresso. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 2 dozen

Number Of Ingredients 10

1/2 cup all-purpose flour
1 tablespoon plus 1 teaspoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
8 ounces semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into pieces
2/3 cup packed light-brown sugar
2 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 1/4 cups toasted walnuts (about 4 ounces), coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  • Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from heat and whisk in brown sugar, then eggs and vanilla. Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.
  • Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

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