TRIPLE-CHOCOLATE BROWNIES
Pureed black beans replace some of the butter used in brownies. Their earthy flavor and dark color are great matches for chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 40m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.
Nutrition Facts : Calories 155 g, Fat 7 g, Fiber 2 g, Protein 3 g, SaturatedFat 4 g
TRIPLE-CHOCOLATE FUDGE BROWNIES
An easy Triple-Chocolate Fudge Brownie
Categories Chocolate Dessert Bake Back to School Gourmet
Yield Makes 24 brownies
Number Of Ingredients 9
Steps:
- In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.
TRIPLE CHOCOLATE BROWNIES (LIGHT)
You won't believe these are light! They are just wonderful! Fast to make... and delicious to eat! A great recipe from Rose Reisman. These are great baked 1 day in advance and will keep frozen for up to 1 month.
Provided by Redsie
Categories Bar Cookie
Time 25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray an 8-inch square metal pan with cooking spray.
- To make brownies: In a bowl, combine sugar, oil, egg, and vanilla until well mixed. Add cocoa; mix well. Add flour, baking powder, yogurt, and chocolate chips, mixing just until combined and smooth. Don't overmix.
- Pour batter into pan; bake in centre of oven for 15 to 20 minutes just until set. Do not overbake. Cool.
- To make icing: In a blender or food processor, blend icing ingredients until smooth. Spread over brownie batch. Cut into squares.
TRIPLE CHOCOLATE BROWNIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
- Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
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 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 CHOCOLATE COFFEE BROWNIES
Make and share this Triple Chocolate Coffee Brownies recipe from Food.com.
Provided by Recipe Junkie
Categories Bar Cookie
Time 45m
Yield 36 brownies
Number Of Ingredients 9
Steps:
- In large mixing bowl, combine egg, brownie mix, cooking oil, coffee liqueur or coffee, coffee or water, milk chocolate pieces, white baking pieces, semi-sweet chocolate pieces and the nuts.
- Stir until just combined.
- Spread in a greased 13x9x2 inch baking pan.
- Bake in a 350 oven for 30 minutes.
- Cool completely in pan on a wire rack.
- Cut into bars.
Nutrition Facts : Calories 126, Fat 5.8, SaturatedFat 1.4, Cholesterol 6.1, Sodium 52.2, Carbohydrate 16.5, Fiber 0.3, Sugar 11, Protein 1.4
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 CHOCOLATE BROWNIE COOKIES
Mmm! Triple chocolate brownie cookies with cereal. Store in a tightly covered container.
Provided by Carol Houghtlen
Categories Brownies
Time 40m
Yield 42
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
- Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 36.3 mg, Sugar 2.5 g
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