Triple Chocolate Flourless Chocolate Brownies Recipes

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TRIPLE-CHOCOLATE FLOURLESS BROWNIES



Triple-Chocolate Flourless Brownies image

Leave no cocoa behind with this decadent, ganache-topped brownie recipe from baker John Barricelli.

Provided by Martha Stewart

Yield Makes 16

Number Of Ingredients 19

Nonstick cooking spray
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, cut into small pieces
1 1/4 cups granulated sugar
1 1/4 cups bittersweet (60 percent cacao) chocolate pieces
4 large eggs, room temperature
1/2 cup cold water
1 teaspoon pure vanilla extract
1/3 cup mini chocolate chips
1/4 cup finely chopped white chocolate
1/2 teaspoon vegetable oil
1/3 cup semisweet chocolate, finely chopped
1/3 cup bittersweet chocolate (60 percent cacao), finely chopped
1/2 cup heavy cream
1 1/2 teaspoons honey
1/8 teaspoon coarse salt
1/4 teaspoon pure vanilla extract

Steps:

  • Make the brownies: Preheat oven to 350 degrees with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.
  • In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.
  • In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.
  • Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.
  • Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
  • Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.
  • Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.

TRIPLE CHOCOLATE BROWNIES



Triple Chocolate Brownies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 11

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
  • In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
  • Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
  • Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
  • To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

NO-BAKE TRIPLE CHOCOLATE BROWNIES



No-Bake Triple Chocolate Brownies image

This quick and easy recipe for rich chocolate treats comes from Faith Durand, Executive Editor of The Kitchn, from her book Bakeless Sweets. They have a pleasantly nutty flavor, with crisp bits of crushed cracker and chopped hazelnut mixed in -- and you can put them together in just a few minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 16

Number Of Ingredients 7

Nonstick cooking spray
1 cup graham cracker crumbs (from 8 to 10 whole graham crackers)
1/2 cup finely chopped roasted hazelnuts
1/4 cup cocoa powder
1/2 teaspoon coarse salt
3/4 cup sweetened condensed milk
4 ounces bittersweet chocolate

Steps:

  • Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
  • In a large bowl, mix together the graham cracker crumbs, hazelnuts, cocoa, and salt. Stir in the condensed milk. Place bittersweet chocolate in a medium bowl and set over a pot of barely simmering water until chocolate is melted, about 4 minutes.
  • Stir chocolate into graham cracker mixture until combined. Scrape mixture into prepared pan. Cover mixture with a piece of plastic wrap and press firmly into the pan. Chill until firm enough to cut, at least 1 hour.
  • Lift the parchment paper to remove brownies from pan. Cut into 16 small squares. Store brownies in an airtight container in the refrigerator for up to 5 days.

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