any delicious yet simple recipes for chocolate/chocolate chip cookies or brownies to share??

Question

hi peeps, hope you guys could recommend a simple yet delicious recipes for chocolate/chocolate chip cookies or brownies!!
there are too many recipes on the web to choose from and who would know which one is better?? BUT recipes recommended by someone wouldn't be bad right?! so hoep you guys can share with me your favourite! =D

p/s: please kindly state the serving too XD

Answer 1

Here's my latest fave brownie recipe.

Chewy Walnut Brownies

1/4 c melted margarine
6 TBS cocoa (carob powder)
1 cup sugar
2 egg whites
1/4 tsp salt
1/2 cup flour
2 tsps vanilla
1 cup chopped walnuts

Preheat the oven to 300F. Grease an 8-inch square pan. Put the margarine, carob, sugar, egg whites, salt, flour and vanilla in a mixing bowl and stir briskly until blended. Add the walnuts and stir. Spread the dough evenly in the baking pan. Bake 30-35 minutes. Remove from the oven and let cool 10 min. Cut into 2-inch squares, remove from the pan and place on a rack to cool completely.

I frost them with a store-boughten milk chocolate spread- a really good one is a milk choc/white choc swirl. If you frost, it must be done after brownies have completely cooled.
makes (16) 2x2-inch brownies.

Answer 2

5 ounces semisweet chocolate or bittersweet chocolate, chopped (I used semisweet)
3 ounces semisweet chocolate or bittersweet chocolate, chopped (I used semisweet)
3/4 cup butter
2 ounces unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
1 cup walnuts (optional)
1 cup semi-sweet chocolate chips
1/2 cup whipping cream

Not the one? See other Fudgy Brownies Recipes
Oven Brownies
Eggs/Dairy Brownies
Low Sodium Brownies
Preheat oven to 350-degrees F.
Spray a 9 x9-inch pan with Pam (cooking spray or grease pan).
In a saucepan over low heat, combine the 5 ounces semisweet (or bittersweet) chocolate, 3/4 cup butter and unsweetened chocolate, stirring until melted and smooth. Remove from heat.
In a large bowl whisk sugar, eggs, vanilla and salt together.
Stir in chocolate mixture.
Stir in flour, nuts (if using) and chocolate chips.
Pour mixture in prepared pan, spreading evenly.
Bake for 30-40 minutes or until brownies test done when toothpick is inserted in center (the toothpick will be moist with crumbs attached).
While brownies are cooking bring cream to a boil in a small saucepan. Remove from heat and whisk in the remaining semisweet or bittersweet chocolate.
Pour glaze over brownies and chill uncovered for 1 hour.

Answer 3

try this one.....

1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups (420 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips

Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Bon appetite

PHIL M

Answer 4

Super easy brownie recipe

Prepare a boxed brownie mix
Spoon mix into mini cupcake holders in mini cupcake pan about 3/4 of the way up
Stick 1 mini reese peanut butter cup in each cupcake
bake 25 minutes at 325

So awesome

Answer 5

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Answer 6

Chocolate Zebra Cookies
Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2/3 cup semi-sweet chocolate morsels
4 ounces white chocolate for baking, melted


Directions:
1.Preheat oven to 350°F. In Small Batter Bowl, combine flour, cocoa powder, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugar until creamy. Add egg and vanilla; beat well. Add flour mixture and chocolate morsels; mix well.
2.Using Large Scoop, drop 6 scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.)
3.Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not overbake.) Cool 5 minutes on Stone; transfer to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.
4.Chop white chocolate using Food Chopper. Place chocolate in Small Micro-Cooker®. Microwave on HIGH 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cookies with melted chocolate; allow chocolate to set completely.
Yield: approximately one dozen large cookies

Brownie Pudding Cake

1 1/4 cups flour
1 1/2 cups granulated sugar, divided
1/2 cup unsweetened cocoa powder, divided
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
3 Tbls butter or margarine, melted
1 1/2 tsp vanilla, divided
1 cup semi-sweet chocolate morsels
1 3/4 cup boiling water
1 Tbls powdered sugar

1. Preheat oven to 350F. Combine flour, 3/4 cup of the granulated sugar, 1/4 cup of the cocoa powder, baking powder and salt in Classic Batter Bowl. Add milk, melted butter and 1/2 teaspoon of the vanilla; stir until smooth. Stir in chocolate morsels. Spread batter evenly in Oval Baker.

2. In Small Batter Bowl, whisk together remaining 3/4 cup granulated sugar and 1/4 cup cocoa, gradually stir in boiling water and remaining 1 teaspoon vanilla. Carefully pour mixture evenly over batter in Baker.

3. Bake 30-35 minutes or until Cake Tester inserted in center comes out clean. Cool 15 minutes. Sprinkle with powdered sugar using Flour/Sugar Shaker. Spoon into dessert dishes.

Makes 8 servings.

Variation: Brownie Pudding Cake Sundaes: Top each serving with a scoop of fudge marble or vanilla ice cream, chopped peanuts, whipped topping and a maraschino cherry.


Creamy Mint Brownie Wedges

1 package (19-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
2 drops green food color (optional)
1 package (4.67 ounces) crème de menthe chocolate thins (28 pieces), unwrapped, divided

1.Preheat oven to 350ºF. Lightly spray Deep Dish Baker with oil using Kitchen Spritzer. In Classic Batter Bowl, prepare brownie mix according to package directions for cake-like brownies. Pour batter into baker, spreading evenly. Bake 35-40 minutes or until brownie is set. Do not overbake. Remove to Stackable Cooling Rack; cool completely.
2.In Small Batter Bowl, combine cream cheese and powdered sugar; whisk until smooth using Stainless Steel Whisk. Add food color, if desired; mix well. Spread evenly over brownie using Small Spreader.
3.Using Crinkle Cutter, coarsely chop 18 of the chocolate thins; sprinkle over filling. Place remaining 10 chocolate thins in Small Micro-Cooker(R); microwave, uncovered, on HIGH 20-40 seconds, stirring after each 20-second interval, until melted and smooth. Do not overheat. Drizzle chocolate in a circular pattern over filling. Allow chocolate to set 5 minutes. Cut using Utility Knife; serve using Mini-Serving Spatula.

Fantasy Fudge Brownie Cake

1 package (19.5-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 ounce each) white chocolate for baking
2 tablespoons milk
1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1/4 cup cherry or seedless raspberry preserves
Chopped nuts or grated chocolate (optional)


1.Preheat oven to 325°F. Spray Nonstick Cake Pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly. Bake 38-40 minutes or until Cake Tester inserted in center comes out with some moist crumbs attached. Cool 20 minutes; invert onto Stackable Cooling Rack and remove pan. Cool completely.
2.Place white chocolate and milk in Small Batter Bowl. Microwave on HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Attach desired tip to Easy Accent® Decorator. Fill with 1/2 cup of the cream cheese mixture; set aside for garnish.
3.Spread preserves evenly over cake. Frost cake with remaining cream cheese mixture. Pipe a decorative border around edge of cake using decorator. Garnish with chopped nuts or grated chocolate, if desired. Refrigerate until ready to serve.