Best 20 Chocolate Brownies Recipes

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY

Steps:

• Prepare brownie mix according to box instructions.
• In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
• Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
• In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
• Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
• Chill in the refrigerator for 30 minutes.
• Slice and serve.
• Enjoy!

NESTLE TOLL HOUSE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a small saucepan, combine butter, sugar, and water.
• Bring just to a boil, then remove from heat.
• Add 6 ounces (1 cup) chocolate morsels and vanilla extract.
• Stir until morsels melt and mixture is smooth.
• Transfer to a large bowl.
• Add eggs, one at a time, beating well after each addition.
• Gradually blend in flour mixture.
• Stir in remaining 6 ounces (1 cup) of chocolate morsels and the nuts.
• Spread into a greased 9-inch square baking pan.
• Bake 30 to 35 minutes.
• Cool completely.
• Cut into 2 1/4-inch squares.

CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
• Chop the semi-sweet chocolate baking bar into 1-inch pieces.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
• Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
• In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
• Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

EASY MILK CHOCOLATE FROSTING FOR BROWNIES

Steps:

• Melt butter in a small saucepan.
• Add cocoa and remove pan from heat.
• Stir in remaining ingredients until smooth.
• Spread over brownies.

CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.

CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
• In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.

CHOCOLATE CHIP BLONDE BROWNIES

Steps:

• Melt butter; gently stir in the remaining ingredients, EXCEPT chocolate chips, just until mixed. Do not beat!
• Pat into greased 13x9 inch pan. Sprinkle with chocolate chips.
• Bake at 350°F for about 20 minutes.
• Cool; cut into bars.

CHOCOLATE CHIP COOKIE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly.
• Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
• Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds® Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly.
• Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.

CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.

CHOCOLATE-GLAZED BROWNIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

CLASSIC UNSWEETENED CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
• Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
• Remove bowl from heat and stir in sugar vanilla and salt.
• Add eggs one at a time, stirring thoroughly.
• Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
• Stir in nuts.
• Scrape batter into prepared pan and smooth to even it.
• Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

CHOCOLATE CARAMEL BROWNIES

Steps:

• Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
• Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
• In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
• Bake for 8 minutes.
• Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
• Bake for an additional 20 minutes. Remove and let cool.

CHOCOLATE PECAN BROWNIES

Steps:

• Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Transfer to a large bowl; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; gradually add to cocoa mixture. Stir in chocolate chips and nuts. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Garnish with pecan halves if desired.

MINT CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
• While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
• Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

CHOCOLATE CRUNCH BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.

CHOCOLATE MINT DESSERT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
• In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
• In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.