Best 4 Very Chocolate Brownies Recipes
Indulge in a decadent chocolate experience with our collection of ultra-rich and fudgy brownie recipes. From classic brownies with a crispy crust and a chewy center to decadent variations swirled with peanut butter, loaded with nuts, or infused with the richness of espresso, this article is a chocolate lover's paradise. Each recipe is carefully crafted to ensure a perfect balance of textures and flavors, resulting in brownies that are irresistible and sure to satisfy your sweet cravings. Whether you prefer a traditional treat or a unique twist, our recipes offer a range of options to suit every taste and occasion. So, let's embark on a delightful journey into the world of chocolate brownies and discover the perfect recipe for your next baking adventure.
Check out the recipes below so you can choose the best recipe for yourself!
VERY CHOCOLATE CHIP BROWNIES
Chocolate chips and melted chocolate make these doubly delicious. They're a treat I love to bake and share. - Jan Mock, Dillon, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the sugar, butter and water; bring to a boil, stirring constantly. Remove from the heat; stir in 2 cups chocolate chips until melted. Cool slightly. , In a large bowl, beat eggs and vanilla; stir in chocolate mixture. In another bowl, mix the flour, baking soda and salt; gradually add to chocolate mixture, mixing well. Stir in remaining chocolate chips. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Sprinkle with confectioners' sugar. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 94mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
VERY CHOCOLATE BROWNIES
I've spent years trying different recipes in search of the perfect brownie...and this scrumptious version might be it. The fluffy melt-in-your-mouth top layer is absolutely heavenly. It's impossible to eat just one!-Arlene Butler, Ogden, Utah More Chocolate Brownie Recipes »
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture. Stir in walnuts. , Line a 13x9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. , For topping, melt chocolate chips and butter with water in a microwave; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.
Nutrition Facts : Calories 160 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 52mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
VERY CHOCOLATY CHOCOLATE BROWNIES
Chocolate lover alert! These vegan brownies are sensational: very chocolaty, moist, and delectable.
Provided by Myra Goodman
Categories Coffee Chocolate Dessert Bake Vegan Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4. Grease an 8-by-8-in/20-by-20-cm baking pan with coconut oil. Cover the bottom of the pan with a piece of parchment paper, and then grease the top of the parchment paper.
- Chop 3 oz/85 g of the chocolate into pieces no larger than chocolate chips. Set them aside. Break the remaining 5 oz/140 g of the chocolate into pieces about 1/2 in/12 mm wide and put them in the top of a double boiler or in a bowl suspended over a pan of barely simmering water. Stir frequently, until the chocolate is melted and smooth. Remove it from the heat and transfer the chocolate to a large mixing bowl. Stir in the coconut oil, and let cool for 10 to 15 minutes.
- Put the chia seeds in a small mixing bowl and whisk in the coffee. Let sit 5 to 10 minutes until it thickens (this is our egg substitute). Whisk again to make sure there are no lumps.
- Whisk the sugar into the chocolate mixture. Add the vanilla and the chia mixture and whisk vigorously until blended.
- In a medium mixing bowl, whisk together the flour, salt, and baking soda. Stir the flour mixture into the chocolate mixture, then fold in the reserved chopped chocolate and the walnuts. Do not overmix. Transfer the batter to the prepared pan and bake for 40 to 50 minutes, until the top feels dry and the brownies feel firm when a toothpick is inserted in the center. Watch them closely during the final minutes of baking to make sure the edges don't burn.
- Transfer the pan to a wire rack to cool. These brownies are best when they cool overnight or are refrigerated for 2 hours after they come to room temperature. When they are ready to serve, cut into 16 squares. The brownies will stay fresh at room temperature for about 5 days in an airtight container, and they also freeze well.
VERY CHOCOLATE BROWNIES
This rich, decadent brownie is a Grand Prize winner from Taste of Home magazine. Chocolate mousse topping takes it over the edge!!!
Provided by Christmas Carol
Categories Dessert
Time 1h20m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a microwave or double boiler, melt chocolate and butter for brownies.
- Cool 10 minutes.
- Add sugar and mix well.
- Stir in the eggs and vanilla.
- Add flour and mix well.
- Line a 13x9x2 inch baking pan with foil and grease the foil.
- Pour batter into the pan.
- Bake at 350F for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Do not overbake.
- Cool completely.
- For topping, melt chocolate chips, water, butter, and almond extract in a microwave or double boiler.
- Stir until smooth.
- Cool to room temperature.
- Fold in whipped cream.
- Spread over brownies.
- Chill before cutting.
- Pour a big glass of ice cold milk and INDULGE!
- Store leftover brownies (if there are any) in refrigerator.
Tips:
- Use high-quality chocolate for the best flavor. A combination of semisweet and bittersweet chocolate is recommended.
- Don't overmix the batter. Overmixing can result in tough, chewy brownies.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before cutting them. This will help them to set and hold their shape.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Conclusion:
This collection of very chocolate brownie recipes offers a variety of options to satisfy any chocolate lover. From classic fudgy brownies to decadent triple chocolate brownies, there's a recipe here for everyone. With tips for achieving the perfect brownie, these recipes are sure to produce delicious results. Whether you're baking for a special occasion or just looking for a sweet treat, these very chocolate brownies are sure to hit the spot.
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