Can someone recommend a very chocolate brownie receipe?

Answer 1

Double Chocolate Pecan Brownies
2 100g / 3 1/2 oz. dark chocolate bars, with a high cacao content (70% and higher makes for a really intense experience)
3 large eggs
125g / 4 oz (1 stick) of unsalted butter
1/4 cup plain flour
1/4 cup cocoa powder
150g / about 4 oz pecan halves (about 1 cup)
1 tsp salt
1/2 cup white sugar
1/2 cup light brown sugar
Equipment: a 9 x 9 inch or 25 x 25cm cake/brownie pan
Preheat the oven to 160 ° C / about 350 ° F. Line your brownie pan with a silicon baking sheet or butter and flour it.

Bash the chocolate bars, still in their wrappers, hard against a counter top or table until they are in small pieces. If the wrapper breaks, put the chocolate in a plastic bag and bang away. Bash the pecans in the same way. You want the nuts to be fairly chunky still, not pulverized.

Melt the butter and one of the chocolate bars over a low heat, stirring, until completely melted. In the meantime, combine the flour, cocoa and salt. Add this to the melted butter and chocolate. Add the sugars and blend well. Take off the heat and allow to cool a bit.

Add the eggs and mix well until combined. Stir in the pecans and the rest of the chocolate, and pour the batter into the brownie pan, and bake for about 40 minutes.

Let cool and cut into 16 squares.

Answer 2

Chocolate Chip Brownies:

1/3 cup Prune Purée
1/4 cup skim milk
1 tablespoon instant espresso granules
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 1/3 cups unsweetened cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
6 egg whites
2/3 cup semisweet chocolate morsels
Vegetable cooking spray

Combine the first 5 ingredients; stir well, and set aside.

Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside.

Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme. Add Prune Puree mixture; beat at low speed until well-blended. Sprinkle flour mixture over egg white mixture, and fold in. Fold in chocolate morsels. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 325° for 25 minutes or until brownies spring back when touched lightly in center. Let cool completely in pan on a wire rack.

Note: Substitute 2 tablespoons instant coffee granules for 1 tablespoon instant espresso granules, if desired.

Yield: 35 brownies (serving size: 1 brownie)

Answer 3

This one is a winner hands down everytime I make them:

HOMEMADE BROWNIES WITH FROSTING
4 squares baking chocolate, unsweetened
2 sticks butter
2 cups sugar
2 tsp. vanilla
3 eggs
1 cup flour
Mini chocolate chips, optional
Chopped walnuts or pecan pieces, optional
2 cans favorite cake frosting flavor

Combine chocolate squares and butter in large bowl and microwave 2 minutes on HIGH. Stir until chocolate is completely melted. Add sugar and blend well. Add eggs and vanilla and mix well. Add flour and blend well. Add chips or nuts if desired. Pour into greased 13 x 9 dish and bake at 375 for 30 minutes. Cool completely. Frost with frosting and let set in fridge.

Guaranteed delicious!

If you want you can find cookie cutters and cut out brownies in different shapes and decorate them accordingly as well!

Answer 4

FUDGE BROWNIES

INGREDIENTS:
1/2 cup flour, sifted before measuring
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
2 eggs
2 squares unsweetened chocolate, melted (2 ounces)
1/2 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional) choc.chips make for a more choclaty brownie.

PREPARATION:
Directions for brownies
Preheat oven to 325°. Grease and flour an 8-inch square baking pan. Sift together flour, baking powder, and salt. In a mixing bowl, beat butter, sugar, and eggs together until light and fluffy.

Beat in melted butter and chocolate; stir in flour mixture then fold in the chopped nuts. Spread brownies batter in prepared pan; bake for 25 to 30 minutes. Cut brownies in squares while still warm; cool brownies completely in pan.

Answer 5

go to recipelink.com, and get a very dark brownie recipe. I made one with dark chocolate, and I wont do that again!!! ( i didnt get any, the kids/hubby got them all,and it was a 9 by 13 pan! i take that back, follow irinas recipe!

Answer 6

Ghirardelli has a triple chocolate brownie mix that's really good

Answer 7

Triple chocolate cookies (those with mild and dark choc chips ) distinctly in coffee. Sorry no famous person from me, I luuv milk via itself not with cookies or something yet now and lower back with chocolate bar. i don't drink something different than milk and one coffee an afternoon. no tender drinks for me. Sorry hate tarts as us Aussies weren't fairly offered up with them merely like not many different nationalities like vegemite.

Answer 8

Just make it simple and easy get the sara lee or duncan hines in the box or betty crocker.

Answer 9

Espresso Sour Cream Brownies
(don't be turned off by the sour cream! they are actually very delicious!)
Brownies:
3/4 cup (1-1/2 sticks) unsalted butter, sliced
3/4 cup dairy sour cream
1 cup all-purpose flour
1 cup unsweetened, Dutch process cocoa powder
1/4 tsp. baking soda
Pinch salt
5 eggs, graded "large"
2-1/3 cups granulated sugar
2-1/4 tsp. instant espresso powder
1-1/2 tsp. vanilla


Frosting:
6 ounces cream cheese, softened
6 Tbsp. unsalted butter, softened
3-1/2 cups sifted confectioners' sugar
1-1/2 tsp. vanilla
(Optional garnish: Shaved or grated semisweet chocolate)

Optional Garnish:
Shaved or grated semisweet chocolate




For Brownies:
Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Adjust rack to center of oven; preheat oven to 350 degrees F. In small, heavy saucepan over low heat, melt butter, stirring often. Remove from heat; set aside to cool slightly. Measure sour cream and allow to stand at room temperature.

Into medium bowl, sift flour, cocoa powder, baking soda, and salt. Set aside.

In large bowl, combine eggs, sugar, instant espresso powder, and vanilla. By hand, beat until well-mixed, about 1 minute. Add melted butter, which may still be slightly warm, and beat in. Stir in about half of sifted dry ingredients just until blended. Stir in sour cream just until combined. With rubber spatula, scrape bottom and sides of bowl; add remaining sifted dry ingredients and blend just until mixed in.

Turn batter into prepared pan. Spread level, then run batter slightly higher in corners and along edges with back of spoon.

Bake in preheated oven 22 to 25 minutes, turning from back to front about halfway during baking. Brownies are done when a toothpick inserted near center emerges with only a few moist crumbs clinging to it. Do not overbake! Allow to cool completely on rack before frosting, if desired.

For Frosting:
In medium bowl, combine softened cream cheese and softened butter. With sturdy, hand-held mixer, beat at a low speed until well-mixed and smooth. Gradually add sifted confectioners' sugar, beating at medium speed only until incorporated after each addition. Do not overbeat. Add vanilla after about half of confectioners' sugar has been added. Scrape bowl and beater(s) frequently with rubber spatula during mixing. This will be a soft frosting. Spread over entire top surface of cooled brownies. If desired, garnish with shaved or grated semisweet chocolate.

When frosted, store brownies in refrigerator, tightly covered, for up to six days. Allow cut portions to come to room temperature, loosely covered, before serving.