Dark Chocolate Indulgent Brownies Recipes

Steps:

• Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
• Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
• In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
• In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
• Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.

Steps:

• Preheat the oven to 350°F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.
• Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.
• Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
• Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the while, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously all the while, and continue whisking until smooth and glossy.
• Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and the walnuts. Scrape the mixture into the prepared pan and smooth the top with a spatula.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature in the pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies.

Steps:

• Preheat oven to 180C/fan 160C/gasmark 6.
• Melt the chocolate and butter together over hot water (can be melted in the microwave if you're in a hurry).
• Beat together the eggs, sugar and vanilla extract/paste, add to the melted chocolate and butter, mix.
• Sift together the flour, cocoa and baking powder, then fold into the rest of the mix.
• Add the chopped white chocolate pieces and pour into a lined and greased baking tray.
• Cook for 22 minutes (the knife should come out clean when cooked), allow to cool, cut into 12 and serve.

Steps:

• Preheat oven to 350 F and grease an 8x8 baking pan.
• Heat 6 oz of chocolate, butter, sugar, and water over low heat until melted and combined. Stir constantly. I do this with a small glass bowl placed over a small sauce pan which contains water to steam the bowl from underneath. Some like to do this step in the microwave. Stir every 30 seconds if you choose the microwave method and watch carefully toward the end so the chocolate doesn't burn.
• Pour this mixture into a larger bowl and cool slightly. You don't want scrambled eggs in your brownies!
• When chocolate mixture has cooled enough add in the eggs one at a time mixing thoroughly.
• Stir in vanilla, flour, and salt. Mix well.
• Add remaining 4 oz of chocolate and nuts if desired.
• Pour batter into prepared baking pan and cook for 30 to 35 minutes. Cool before cutting.