Ana Gourmet Rich Chocolate Whole Grain Brownies Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
• In a medium bowl, stir together the applesauce, white sugar, egg whites and butter until smooth. Mix in the buttermilk, vanilla extract and coffee extract. Combine the cocoa, all-purpose flour, whole wheat flour, baking powder and salt; stir into the sugar mixture just until incorporated. Spread the batter evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, until a toothpick inserted in the center comes out clean, but the brownies are still moist. Cool, and cut into squares.

Steps:

• Melt chocolate and hot water in small pan over low heat.
• Bring to a gentle boil while stirring constantly.
• Pour into small glass bowl and add baking soda.
• Mix well (mixture may foam).
• Let cool until just lukewarm.
• Cream butter and sugar.
• Add egg yolks one at a time, mixing well each time.
• Mix in vanilla and cooled chocolate mixture.
• Stir in sourdough starter.
• Mix salt and flour in separate bowl and then add to the batter.
• Mix well.
• Beat egg whites to stiff peaks then fold into batter.
• Pour in greased and floured pan (recommended size is 11 X16) and let sit for 30 minutes in warm draft-free place.
• Bake in preheated 350 oven for 35-40 minutes.
• Cool before cutting.

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13" pan.
• Melt shortening in a large saucepan over low heat, then stir in cocoa.
• Remove from heat.
• Mix in sugar and vanilla then mix in eggs one at a time.
• Stir in remaining ingredients then stir in nuts.
• Bake for 30 minutes.
• Cool completely, before cutting into 2x2" squares.
• I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.

Steps:

• Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
• Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
• Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
• Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
• Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50-55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15-18 pieces.

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture. Stir in walnuts. , Line a 13x9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. , For topping, melt chocolate chips and butter with water in a microwave; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.

Steps:

• Preheat oven to 350 degrees F. Grease a 9X9 inch cake pan. Other sized cake pan can be substituted, but a larger pan will result in thinner brownies, so reduce the heat to 325.
• Melt butter in a medium saucepan. Stir in sugars, cocoa powder, eggs and vanilla. Once fully incorporated, add salt, flour and baking powder. Mix. Last, add chocolate chips and nuts (if desired).
• Bake for about 25-30 minutes, or until a knife inserted into center comes out almost clean. Top should be crusty, and sides should be separated from the pan.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Add the first 6 ingredients to a food processor and process on high until combined, stopping to scrape down the sides of the bowl if necessary. Next, add chocolate chips and pulse several times until the chips are combined. Spread the brownie mixture evenly in a greased 8x10 baking dish and bake for 30-35 minutes. Let cool before serving.
• NOTE: These brownies taste best when warm. Leftover brownies can be reheated for about 5-7 minutes in a 350 degree oven or toaster oven.