Decadent Chocolate Brownies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix sugar, flour, oil, cocoa powder, eggs, salt, and vanilla extract together in a bowl; beat with an electric mixer for 3 minutes. Fold walnuts into batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 30 to 35 minutes.

Steps:

• Preheat oven to 375ºF. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean.
• While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.
• Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

Steps:

• Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.).
• In a large mixing bowl, add egg and butter. Whisk until blended smoothly.
• Whisk in white sugar, then add vanilla and baking powder.
• Add cocoa powder, blend thoroughly.
• Mix in flour (SLOWLY) and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!).
• Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand.
• Grease a 9" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides.
• Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.

Steps:

• Preheat oven to temperature 350°F
• Beat together first 4 ingredients in a bowl.
• until smooth.
• Melt 1/2 cup chocolate chips in a heavy saucepan over low heat, stirring.
• until smooth, or microwave on high 1-2 minutes, stirring every 30.
• seconds until smooth.
• Add to sugar mixture and mix well.
• Add flour,.
• oatmeal, baking powder, remaining 2 Tbs. chocolate chips and nuts, mixing well. Spread into a lightly greased 13x9 inch baking pan.
• Bake 25-30 minutes or until brownies pull away from sides of pan.
• Cool completely. Sprinkle with powdered sugar, if desired. Cut into.
• bars.

Steps:

• Preheat the oven to 300°F.
• Grease a 20x20cm/8x8inch square brownie tin and dust with flour, then shake out the excess.
• Place the butter, chocolate and coffee in a bowl and melt together either in the microwave OR set over a pan of steaming water.
• In a separate bowl, beat the eggs and sugar together until pale and creamy, then add the vanilla essence.
• Gently stir the still warm chocolate mixture into the egg and sugar mixture.
• Fold in the flour using a wooden spoon.
• Break your favourite chocolate into pieces and place the pieces on the bottom of your brownie tin. Use as much chocolate as you like.
• Pour the brownie mixture into the tin.
• Bake in the oven for 25 - 35 minutes.
• Allow to cool slightly and serve when needed!
• I am not sure how long this brownie will keep for as it lasted only 2 and a half days in our house, but it was GORGEOUS when eaten warm with ice-cream and cold on its own.

Steps:

• Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
• In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
• Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.