Deep Chocolate Brownies Recipes

DEEP DISH BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
• In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!

DEEP CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
• Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely.

DEEP, DARK BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
• In a medium bowl, sift together flour, cocoa powder, and salt; set aside
• In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
• Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
• Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.

OUTRAGEOUSLY HEALTHY DEEP CHOCOLATE BROWNIES

Steps:

• Preheat oveb to 350 degrees F. Grease an 8x8x2 inch pan.
• Melt dark unsweetend chocolate and mix with oil, oil substitute, splenda sugar blend, vanilla, instant espresso, and egg substitute. Stir misture well.
• Stir together flour, baking powder, cocoa powder, and salt.
• Mix together wet and dry ingredients until mixed but do not overmix.
• Pour into prepared pan.
• Bake for 25-30 minutes, or until tester comes out clean. Do not overbake! Cool, thouroughly and then cut into squares.

INTENSELY DEEP DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.

CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat the oven to 350°F. Grease a 9x9" baking pan with baking spray and line with parchment paper, leaving an overhang over the sides to allow for easy removal of the brownies.
• In a large bowl, whisk together melted butter, eggs, vanilla extract, and sea salt until smooth.
• Add in sugars and mix well.
• Sift cocoa powder and flour into the bowl and fold with rubber spatula until well combined.
• Fold in chopped chocolate and walnuts.
• Add batter to prepared pan and smooth to the edges.
• Bake for 25-30 minutes or until center is set. (see note)
• Cool in pan for 20 minutes and then transfer to a wire rack to cool completely.