Chocolate Brownie Spoon Bread Recipes

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch seasoned cast-iron skillet; set aside. Place chocolate and butter in a medium heatproof bowl. Set over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside.
• Into a medium bowl, sift together the flour, cocoa, baking powder, and salt. Sift again, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold in the dry ingredients until just combined.
• Pour the batter into prepared skillet. Bake until spoon bread is set but still soft in the center, about 40 minutes (cook less for a more molten center). Let cool 10 minutes; serve warm in the skillet.

Steps:

• Preheat oven to 350° and grease and flour a 9x5" loaf pan.
• Microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted.
• Stir until chocolate is completely melted.
• Add sugars and mix well.
• Blend in eggs, sour cream and vanilla.
• Stir together flour, baking powder, baking soda and add to batter.
• Mix well and stir in walnuts.
• Spread into prepared pan and bake for 1 hour or until toothpick inserted in center comes out clean.
• Cool completely before slicing.

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

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. Butter an 8-inch, well-seasoned cast iron skillet, set aside.
• Place chocolate and butter in a medium heat-proof bowl. Set over a pan of boiling water and whisk together until almost blended. Remove from heat and let cool. Set aside.
• Sift togetther the flour, cocoa, baking powder, and salt. Sift again and set aside.
• In another bowl, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold the dry ingredients gently until just combined.
• Pour the batter into prepared skillet. Bake until spoon bread is set but still soft in center, about 40 minutes. (cook less for a more molten center.) Let cool 10 minutes serve warm. Dust with confectioner's sugar to garnish, if desired.

Steps:

• Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

Steps:

• Heat oven to 180C/fan 160C/gas 6 and line the base of a 20cm square shallow baking tin with baking parchment. Melt 100g dark chocolate, all of the milk chocolate and the butter in a heatproof bowl over a pan of simmering water. Remove from the heat, then stir in the sugars. Cool a little while you prepare the rest of the ingredients.
• Stir the eggs into the chocolate mixture, followed by the flour, walnuts and a pinch of salt until really well combined. Pour the mixture into the prepared tin, then bake for 25-30 mins until an inserted skewer comes out with sticky crumbs. Cool in the tin.
• For the dip, gently melt the remaining chocolate as above, then stir into the yogurt and chill. To serve, cut the brownies into chunks, then spoon the dip into small bowls.

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
• Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
• Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
• Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.