Cocoabrownies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil and spray with nonstick cooking spray.
• Stir together the sugar, butter, vanilla and eggs in a medium bowl. Add the flour, cocoa powder, salt and baking powder all at once and stir until just combined. Stir in half of the semisweet chocolate chips and spread the mixture in the prepared pan.
• Bake until the brownies begin to pull away from the edge of the pan and set in the center, 30 to 35 minutes. Immediately sprinkle with the remaining semisweet chocolate chips and let stand until the chips are melted, about 5 minutes. Spread the melted chips evenly over the top of the brownies with a spatula. Let the chocolate cool for about 10 minutes and then sprinkle with whatever combination of toppings you choose, pressing the toppings gently into the chocolate to adhere. Lift the brownies out of the pan with the foil and cool completely on a rack. Cut into 16 squares and serve.

Steps:

• Preheat oven to 350 degrees.
• Place eggs in mixing bowl.
• Beat till slightly frothy.
• Add oil, vanilla; mix well.
• Stir in sugar and cocoa.
• Mix well.
• Stir in flour, salt and nuts till well blended.
• Pour into vegetable oil sprayed 9x9" pan.
• Bake at 350 degrees for 22 to 26 minutes.
• (Don't overbake!).
• Cool, cut into bars.

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 oven to 350-degrees F. Grease an 8-inch baking pan and set aside.
• In a large bowl, beat together the melted butter and Sugar In The Raw and Stevia In The Raw. Add flour and baking powder and mix well to combine.
• Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, cocoa powder and walnuts.
• Mix well and pour batter into prepared baking pan.
• Bake for 20 minutes.
• Cool for 10 minutes in the pan, then cut into 12 squares.

Steps:

• Heat over to 350º.
• Grease 9" square pan.
• Stir butter, sugar and vanilla in large bowl.
• Add eggs; beat well with spoon.
• Combine flour, cocoa, baking powder and salt.
• Add gradually to butter mixture, beating until well blended.
• Stir in nuts if desired.
• Spread into pan.
• Bake 20-25 minutes or until brownies begin to pull away from the sides of the pan.
• Cool.
• Frost if desired.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
• Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
• Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.

Steps:

• Preheat oven to 325 degrees F.
• Combine the melted butter and sugar in a mixing bowl. Blend well until smooth. Add the salt, vanilla, and cinnamon, and blend until smooth. Add the eggs, 1 at a time, and mix until smooth. Combine the cocoa powder and flour, and sift. Add the cocoa-flour mixture to the butter mixture and to form a batter. Add 1/2 the nuts, and blend well.
• Grease a 9 by 13-inch baking dish. Pour the batter into the dish. Sprinkle the surface with the remaining 1/2-cup of nuts. Bake for 35 to 45 minutes or until set.

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
• Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
• Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
• Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
• Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Steps:

• MIx all ingredients and spread in a nine inch square pan.
• Bake at 350 degrees for 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in sauce pan. When melted remove from heat. Add cocoa and stir well. Add sugar, eggs and vanilla. Mix until shiny and smooth. Add flour, baking powder and salt. Mix well. Add choc chips or walnuts if desired.
• Pour into an 8 inch or 9 inch pan. Bake for 15-20 miutes. Do not over bake. Look for edges slightly pulling away from pan. Cool and cut. Enjoy!

Steps:

• Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
• Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
• Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
• Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

Steps:

• In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.

Steps:

• Combine all ingredients and mix well.
• Bake at 350 for 25 to 30 minutes in an 8x8 or 9x9 pan.
• Allow to cool before cutting.