CANDY BAR CHOCOLATE BROWNIES
Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.
Provided by Dave Lieberman
Categories dessert
Time 40m
Yield about 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
- Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.
CHOCOLATE BROWNIES
This recipe is great! You can double it to make more, using a bigger pan. My family just loves them. It is a regular dessert is our home! The brownies just melt in your mouth! Adding peanut butter to the batter really brings out the fudge taste!
Provided by TERESA VANNATTA
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
- In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 12.3 g, Cholesterol 18.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 56.6 mg, Sugar 7.8 g
CHOCOLATE DIPPED BROWNIES
My family calls these bars "the world's chocolatiest brownies" and is more than happy to gobble up a batch whenever I make them. They're a deliciously merry part of our Christmas cookie collection. -Jackie Archer, Clinton, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Beat in eggs. Combine the flour, salt and baking soda; add to chocolate mixture. Stir in 1 cup chocolate chips. , Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. , Place in the freezer for 30-40 minutes or until firm (do not freeze completely). Cut into bars. , In a microwave-safe bowl, melt remaining chips and shortening; stir until smooth. Using a small fork, dip brownies to completely coat; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 141 calories, Fat 8g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 61mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-DIPPED BROWNIE BITES (BROWNIES)
A rich, chocolate coating over decadent, double-chocolate bite-size brownies with festive toppings. I got this recipe at a TOH Christmas Show and they are INCREDIBLE!! They are probably the absolute best cookie/candy type treat I've ever made!! We noticed they tasted even better on day 2 & 3 so you might want to make them ahead of time. I used candy coating wafers to dip them in rather than more chocolate chips. One of the reasons was, I wanted to dip half of them in white chocolate. If you try that, make sure you do the white chocolate first...when the brownies are right out of the freezer. As they warmed up, I had trouble with crumbs getting in the coating. Both kinds, the white and dark chocolate, were fantastic though!
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 1h5m
Yield 64 serving(s)
Number Of Ingredients 11
Steps:
- For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
- Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
- Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set.
- Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares.
- For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
- Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
- Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips.
- Let stand until set. Store in a sealed container in a cool place.
DIPPED BROWNIE POPS
I had to have a quick fundraiser at school for a student organization, so I made these brownie pops. The kids loved them and I sold over 200 in an afternoon. For s'mores brownie pops, add crushed graham crackers to the dipped chocolate. -Jamie Franklin, Murtaugh, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 brownie pops.
Number Of Ingredients 6
Steps:
- Line a 8- or 9-in. square baking pan with foil; grease the foil and set aside. Prepare and bake brownie mix according to package directions for the size baking pan you used. Cool completely on a wire rack., Using foil, lift brownie out of pan; remove foil. Cut brownie into sixteen squares. Gently insert wooden pop stick into the side of each square. Cover and freeze 30 minutes., In a microwave, melt chocolate chips and 1-1/2 teaspoons shortening; stir until smooth. Repeat with white baking chips and remaining shortening., Dip eight brownies halfway into chocolate mixture; allow excess to drip off. Dip remaining brownies halfway into white chip mixture; allow excess to drip off. Sprinkle with toppings of your choice. Place on waxed paper; let stand until set. Place in bags and fasten with twist ties or ribbon if desired.
Nutrition Facts : Calories 293 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 150mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE DIPPED BROWNIES
I came across these in a magazine today and the picture is just breath-taking! (If only you could see it) These look like they're straight from a bakery--and magnificently chocolatey:) Plus, I know that the sprinkles will make my son Jake smile:)
Provided by JamesDeansGirl
Categories Bar Cookie
Time 1h15m
Yield 36 brownies
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, bring the sugar, butter, and water to a boil; remove pan from heat.
- Stir in 1 cup of the chocolate chips and the vanilla; stir until smooth.
- Cool for 5 minutes.
- Beat in the eggs, one at a time, until well mixed.
- Combine the flour, salt, and baking soda; stir into the chocolate mixture just until combined.
- Stir in another 1 cup of the chocolate chips; pour the batter into a greased 9 x 9" square baking pan and spread the top evenly.
- Bake in a preheated 325°F oven for 30-35 minutes; cool completely on a wire rack.
- Place the cooled brownie pan in the freezer for 30-40 minutes (do not freeze completely); cut brownies into 2 x 1" sticks.
- In a saucepan, melt the remaining 2 cups chocolate chips with the shorteneing; stirring until smooth.
- Using a small fork, dip the brownies into the chocolate to completely coat them; shake off any excess chocolate.
- Place the dipped brownies onto a waxed paper-lined cookie sheet; immediately sprinkle tops with nuts (or whatever else you may choose).
- Allow brownies to set; store in an airtight container in a cool place.
Nutrition Facts : Calories 152.1, Fat 9.3, SaturatedFat 4.8, Cholesterol 16.3, Sodium 71.9, Carbohydrate 18.4, Fiber 1.3, Sugar 14.5, Protein 1.8
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- Bake brownies in an 8x8 inch pan lined with parchment paper. Bake according to directions and let cool completely. (You can place in refrigerator to help it cool faster.) Cut into 16 squares. Place on a cookie sheet lined with parchment or wax paper or a silpat. Chill for 1 hour in the refrigerator or in the freezer for 15-20 minutes.
- Once chilled, melt the chocolate. In a medium sized microwave safe bowl, add the chocolate chips and 1 tsp. of shortening or butter and microwave for 30 seconds. Stir. Microwave 15 seconds at a time stirring in between until chocolate is melted and smooth.
- Dip the tops of the brownies in the chocolate and set on a cookie sheet lined with parchment paper, wax paper or a silpat. After dipping 2-3 brownie bites, top with sprinkles. Repeat until finished. Chill in refrigerator to help the chocolate set.
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