Doublefudgewholewheatbrownies Recipes

Steps:

• Preheat oven to 350°F Lightly grease a 9 x 13 pan.
• Melt the butter in a medium saucepan over low heat. Add the sugar and stir to combine. Heat briefly until it is hot and beginning to bubble. This dissolves more of the sugar, giving you a shiny top on the finished brownies.
• Stir in the cocoa, baking powder, salt, espresso powder (if using--I never do), and vanilla. Cool until you can test it with your finger. (I put it in the fridge for 5 minutes if I'm in a hurry.) Whisk in the eggs, stirring until it is smooth and slightly thickened, then add the flour and chocolate chips. Stir again until smooth.
• Pour the batter into the prepared pan, bake 30-35 minutes, or until a cake tester shows wet crumbs, but not raw batter. (Mine always looks wet to me, but I think it's the chocolate chips!)
• Remove from the oven and cool the pan on a wire rack. My DH eats them as soon as they are cool enough to handle! My cookbook recommends waiting overnight before serving. This allows the bran to soften.
• Enjoy!

Steps:

• Make your brownie mix according to the boxed directions, substitute most water with milk.
• Pour a small bowl of flour and mic your chocolate chips into the flour. Sift them put and drop into brownie mix.
• Repeat step two but with the walnuts.
• Mix all ingrediants together thoroughly, let chill in refrigerator for about ten to twenty minutes while your oven preheats to 450°.
• Once oven has preheated pour your mix into a baking pan, put it in the oven, then set your timer for 40 minutes, checking the brownies periodically.
• In a small pot melt down 1 cup of chocolate chips, thin the mixture as needed to get a smooth creamy consistency.
• When your brownies are done allow them to cool before pouring your mixture over the top of them and spreading it to cover their entirety.
• Cut and enjoy!

Steps:

• Conventional method: Line bottom of 13x9 inch baking pan with cooking parchment.
• Preheat oven to 350 degrees F.
• Melt chocolate and butter with pepper over low heat. Leave to cool.
• Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua.
• Resift flour, salt and baking powder into mixture and stir well until blended and then add nuts and turn into baking pan.
• Bake for approximately 25 minutes, until wooden pick inserted into center comes out clean. Be careful not to over bake.
• Leave in pan to cool.
• Prepare Kahlua Quick Fudge Frosting: Melt chocolates with butter over a low heat.
• Heat Kahlua and heavy cream together.
• Combine chocolate and Kahlua mixtures with powdered sugar and beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.
• Frost brownies immediately as mixture stiffens upon cooling. Sprinkle with additional nuts, if desired.
• Cut in about 30 squares or bars.

Steps:

• In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Steps:

• Preheat oven to 400 degrees.
• Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
• Melt first 3 ingredients in medium bowl set over saucepan of barely simmering water.
• Stir until smooth; cool slightly.
• Whisk sour cream,sugar,corn syrup,egg and vanilla into chocolate.
• Mix flour baking soda and salt in large bowl.
• Mix in 1 cup chopped chocolate and make well in center of dry ingredients.
• Add chocolate mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
• Spoon batter into prepared cups, filling 3/4 full.
• Bake muffins until tester inserted in center comes out clean, about 20 minutes.
• Cool 5 minutes.
• Turn out of pan and serve warm.

Steps:

• Measure peanut butter chips into one bowl and choc chips into another; set aside.
• Butter 8" square pan and set aside.
• Combine sugar, marshmallow creme and evap milk and butter in heavy 3-qt saucepan.
• Cook over med.
• heat, stirring constantly until mixture boils; continue cooking and stirring for 5 minutes.
• Remove from heat; stir in vanilla.
• Immediately stir 1/2 the hot mixture into peanut chips until completely melted.
• Quickly pour into prepared pan.
• Stir remaining hot mixture into chocolate chips until completely melted.
• Quickly spread over top of peanut butter layer; cool until set.
• Cut into 1" squares.
• Store in an air-tight container in a cool dry place.

Steps:

• Melt 1/2lb butter and 4 squares of chocolate over medium heat.
• Add 2C sugar and stir until dissolved.
• One at a time, beat in 4 eggs.
• Add 2tsp of vanilla and 1 1/2C flour.
• Bake in 13x19" pan (greased) at 325*F for 25-30min. Cool.
• Frosting:.
• Mix to a spreadable consistency: 4C confectioner's sugar, 1C butter (1/2lb), 2tsp vanilla extract and about 2tbsp of milk. Add food coloring if desired.
• Top layer:.
• Melt 4 squares chocolate, 4tbsp butter (1/2 stick), 4tbsp sugar together. Pour over brownies.
• Refrigerate to harden chocolate.
• Warm to room temp before cutting.