CAROL'S BROWNIE DROPS (CHOCOLATE COOKIES)
Expensive, decadent, and there's probably something in the Old Testatment banning them..... because they're so GOOD! This is my mother-in-law's favorite family cookie recipe. Best cookies I ever ate. Since all she does all day long is cook and take care of her home, I'd say that these babies rate right up there. Heck, make a double batch!
Provided by Bone Man
Categories Drop Cookies
Time 45m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Melt chocolate and butter over hot water. Cool.
- Beat eggs in mixer until foamy, (using a Kitchen Aide, use the regulat mixer, not the whisk), then add the sugar, two tablespoons at a time (it's 12 tablespoons, converted).
- Beat in mixer until it thickens, about 5 minutes.
- Blend in chocolate.
- Add flour, baking powder, salt and cinnamon.
- Stir in vanilla and nuts.
- Using a regular cereal spoon (about 2/3 of a tablespoon in quantity), drop the mix balls on to a greased cookie sheet.
- Bake in a pre-heated oven at 350 degrees for 8-10 minutes. The cookies should feel "set" when done.
- Cool slightly on sheet before storing/eating.
Nutrition Facts : Calories 73.9, Fat 4.4, SaturatedFat 1.7, Cholesterol 12.6, Sodium 17.8, Carbohydrate 8.9, Fiber 0.6, Sugar 7.5, Protein 0.9
BITTERSWEET BEACHSIDE BROWNIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside.
- In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined.
- Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.
FUDGY CHOCOLATE CHUNK BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 large brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
- Sift the flour, cocoa powder and salt into a medium bowl; set aside.
- Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
- Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.
BITTERSWEET BROWNIE DROPS WITH MILK CHOCOLATE CHUNKS
This recipe was found in a recent issue of Cookingclub.com magazine. Prep time is a guesstimate. Posting for safe keeping.
Provided by Kerena
Categories Drop Cookies
Time 1h6m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Whisk flour and baking soda in small bowl.
- Melt bittersweet chocolate and butter in medium heatproof bowl set in large skillet filled with1" barely simmering water over low heat. Stir frequently until melted, smooth and fairly hot to the touch; remove bowl from skillet.
- Stir in sugar, vanilla and salt. Add eggs one at a time, stirring just until blended. Add flour mixture; stir vigorously until smooth and glossy and batter pulls away from sides of bowl. It is important the batter pulls itself together, so don't stop mixing until it does. Cool to room temperature.
- Stir in walnuts and milk chocolate. Drop 1 rounded tablespoonful of batter per cookie 2" apart on parchment lined baking sheets.
- Bake 10-12 minutes or until cookies are puffed and crackled on the surface but still soft when gently touched. Slide cookies and parchment paper onto wire rack and cool completely. Cookies can be made 2-3 days ahead and stored in an airtight container.
Nutrition Facts : Calories 210.5, Fat 12.2, SaturatedFat 4.7, Cholesterol 35.5, Sodium 68.5, Carbohydrate 23.3, Fiber 1, Sugar 19.4, Protein 3.2
LIGHT CHOCOLATE-CHUNK BROWNIES
The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 55m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
- In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
- Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
- Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.
Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g
DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS
Make and share this Dark Chocolate Brownies With White Chocolate Chunks recipe from Food.com.
Provided by Kzim4
Categories Dessert
Time 38m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Butter 8-inch square pan.
- Stir chocolate and butter in heavy medium sized saucepan over low heat until melted and smooth. Cool to room temperature.
- Combine flour, baking powder and salt in small bowl. Whisk together sugar, eggs and vanilla in medium bowl until mixture is very thick (about 3 minutes). Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
- Bake for approx 28 minutes or until tester inserted in center comes out with moist crumbs attached. Transfer pan to wire rack; cool completely.
- Cut brownies into 16 squares. Serve brownies with starwberries.
Nutrition Facts : Calories 198.8, Fat 11.5, SaturatedFat 7, Cholesterol 39.1, Sodium 66.8, Carbohydrate 23.9, Fiber 1.3, Sugar 17.9, Protein 2.8
DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS
Categories Chocolate Dessert Bake Christmas Picnic Back to School Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
- Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
- Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
- Cut brownies into 16 squares. Serve brownies with strawberries.
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