TRIPLE-CHOCOLATE FLOURLESS BROWNIES
Leave no cocoa behind with this decadent, ganache-topped brownie recipe from baker John Barricelli.
Provided by Martha Stewart
Yield Makes 16
Number Of Ingredients 19
Steps:
- Make the brownies: Preheat oven to 350 degrees with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside.
- In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside.
- In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over (but not touching) simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.
- Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.
- Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
- Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.
- Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.
TRIPLE-CHOCOLATE BROWNIE CUPS
These jumbo-sized treats are a brownie lover's dream with bittersweet chocolate and milk- and white-chocolate chips. Plus they're convenient; ready to serve, no portioning required-easily portable too. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place six 4-inch shallow paper baking cups on a baking sheet. In a heatproof bowl set over (not in) a pot of simmering water, melt butter and bittersweet chocolate, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Stir in all chocolate chips.
- Fill each cup three-quarters full with batter. Bake until set and a tester inserted into centers comes out with only a few moist crumbs attached, 30 to 35 minutes. Transfer to a wire rack and let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)
TRIPLE FUDGE BROWNIES
When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. -Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° until the top springs back when lightly touched,30-35 minutes. , Dust with confectioners' sugar. Serve with ice cream if desired.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
TRIPLE-CHOCOLATE BROWNIES
Get your chocolate fix with homemade frosted brownies. They're made with three kinds of chocolate!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In 1-quart saucepan, melt baking chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
- In large bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Stir in nuts and chocolate chips. Spread in pan.
- Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely, about 2 hours. Spread with chocolate frosting. For regular brownies, cut into 6 rows by 4 rows; for mega-size brownies, cut into 3 rows by 3 rows.
Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 105 mg, Sugar 28 g, TransFat 1 1/2 g
CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES
From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 64 1 inch brownies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
- Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
TRIPLE-CHOCOLATE BROWNIES
If chocolate brownies are good, then Triple Chocolate Brownies must be...well, math isn't our thing. But trust us, these are very, very, very good!
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Chop 4 oz. semi-sweet chocolate; set aside. Microwave unsweetened chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add 1-1/2 cups granulated sugar and brown sugar; mix well. Blend in eggs and vanilla. Stir in flour, then nuts and chopped semi-sweet chocolate. Spread onto bottom of bottom of 13x9-inch pan sprayed with cooking spray.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Meanwhile, microwave remaining semi-sweet chocolate, remaining granulated sugar and water in small microwaveable bowl 1-1/2 min. or until chocolate is almost melted. Add remaining butter; stir until melted. Cool until slightly thickened.
- Stir glaze; spread over brownies. Let stand until glaze is firm.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
TRIPLE-CHOCOLATE FUDGE BROWNIES
Categories Chocolate Dessert Bake Picnic Kid-Friendly Back to School Gourmet Small Plates
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolates and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips.
- Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
TRIPLE-TIER BROWNIES
With a creamy frosting and crunchy topping, these rich three-layer brownie bars are a decadent treat. "They're a cinch to assemble, but irresistible," Annmarie Savage attests from Skowhegan, Maine. "Whenever I make them for someone new, they always want the recipe."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.
Nutrition Facts : Calories 155 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
TRIPLE CHOCOLATE FUDGE BROWNIES
Make and share this Triple Chocolate Fudge Brownies recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 40m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease and flour a 13x9-inch pan.
- In metal bowl set over pan of barely simmering water, melt bittersweet chocolate, unsweetened chocolate and butter.
- Stir until smooth. Remove bowl from heat; let mixture cool until it is lukewarm.
- Stir in the sugar and vanilla extract. Add eggs, one at a time, stirring well after each.
- Stir in salt and flour, stirring until mixture is just combined; stir in chocolate chips.
- Pour batter into pan, smooth top and bake in middle of oven 25-30 minutes, or until a tester comes out with crumbs.
- Let cool completely in pan on a rack, then cut it into bars.
Nutrition Facts : Calories 176.8, Fat 10, SaturatedFat 5.9, Cholesterol 50.5, Sodium 110.8, Carbohydrate 21.7, Fiber 0.9, Sugar 16.4, Protein 2.2
TRIPLE CHOCOLATE BROWNIES
This is the best chocolate brownie recipe i have found, it never fails to impress
Provided by maxeleven
Time 1h20m
Yield Serves 20
Number Of Ingredients 0
Steps:
- Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
- Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
- Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts (almonds)and chocolate.
- Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
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