Double Chocolate Brownies With Pecans Recipes

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.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• In a large bowl, combine cocoa and baking soda.
• Blend in 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 chips.
• Pour into a greased 13x9x2-inch pan and bake at 350 degrees F for 35-40 minutes, or until brownie starts to pull away from sides of pan.
• Cool, cut into squares.

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

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.

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.

TRIPLE CHOCOLATE PECAN FUDGE BROWNIES

Steps:

• Preheat your oven to 325 degrees and get a 9″ square baking pan.
• Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.
• Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
• Stir until the butter is melted and the mixture is smooth.
• Remove the bowl from the heat and allow to cool just a little bit.
• Add the vanilla and stir with a wooden spoon.
• Add the eggs one at a time, stirring vigorously after each one (I'm not too sure just how vigorously you can stir the chocolate with a wooden spoon but give it a go).
• When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your wooden spoon.
• Add the nuts and chocolate chips and spread evenly in your baking pan.
• Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.
• Let cool completely on a wire rack.
• After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
• Cut the brownies into squares and enjoy!!

ALMOND FLOUR DOUBLE CHOCOLATE PECAN BROWNIES (GF)

Steps:

• Melt butter and chocolate in a medium saucepan over low heat. Stir in sugars and vanilla. Set aside to cool for 30 minutes.
• Preheat oven to 350F. Lightly coat an 8-inch square baking pan with non-stick cooking spray.
• Add eggs to cooled chocolate mixture and beat well. Stir in almond flour and mix well. Stir in white chocolate chips and pecans.
• Spread batter into pan evenly and bake 30-35 minutes, or until a toothpick inserted in center comes out clean.
• Let cool in pan on wire rack completely. Cut into 9 or 12 squares, depending on how big you want them.
• I like to frost them. Use your favorite chocolate frosting, or serve plain.