Insanely Good Chocolate Brownies Recipes

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 the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
• In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
• Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
• Spread the warm Ganache over the brownies. Allow the Ganache to set completely before cutting into squares.
• Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
• The ganache should be used for spreading while warm.

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13" pan.
• Melt shortening in a large saucepan over low heat, then stir in cocoa.
• Remove from heat.
• Mix in sugar and vanilla then mix in eggs one at a time.
• Stir in remaining ingredients then stir in nuts.
• Bake for 30 minutes.
• Cool completely, before cutting into 2x2" squares.
• I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.

Steps:

• Preheat oven to 350 degrees.
• Grease a square 8x8 pan.
• Sift flour with sugar, salt, and cocoa.
• Add Butter, eggs, and vanilla.
• Use spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes on medium speed with mixer.
• Stir in nuts until evenly mixed through.
• Pour into pan and spread out evenly.
• Bake 20 to 22 minutes.
• Cool and then cut.

Steps:

• Preheat the oven to 180° C or 160° C in a fan oven.
• Line a 23cm square baking tin with baking paper.
• Put the sugar and butter into the bowl of a mixer and beat for a few minutes until white and fluffy.
• Meanwhile break the chocolate into pieces. Set 50g of it aside and melt the rest in a bowl over a pan of simmering water.
• Remove the chocolate from the heat.
• Chop the rest into small pieces.
• Lightly beat the eggs and extra yolk in a bowl.
• Separately sift the flour, cocoa and baking powder with a bit of salt.
• With the machine running slowly, add in the eggs a bit at a time.
• Take the bowl from the mixer and add in the chocolate.
• Lastly fold in the flour and cocoa powder mixture, gently but firmly, trying not to knock any air out.
• Put the mixture in the tin and bake for 25-30 minutes.
• It will rise slightly and be a bit softer in the middle.
• A toothpick in the centre should come out a bit stick but not with raw batter on it.
• If not, bake until the batter is set.
• The brownies will solidify a bit on cooling so if they appear squishy be patient -- hard I know, but it's worth it!

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 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!