Best Best Ever Chocolate Brownies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST EVER CHOCOLATE BROWNIES RECIPE



Best ever chocolate brownies recipe image

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 16 squares or 32 triangles

Number Of Ingredients 8

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Steps:

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

BEST EVER CHOCOLATE RASPBERRY BROWNIES



Best ever chocolate raspberry brownies image

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 50m

Yield Cuts into 15 squares

Number Of Ingredients 8

200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
  • Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

BEST EVER CHOCOLATE BROWNIES



Best Ever Chocolate Brownies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 13

1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 cup sugar
1/2 cup best quality cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon fine salt
Ganache, recipe follows
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
  • In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
  • Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
  • Spread the warm Ganache over the brownies. Allow the Ganache to set completely before cutting into squares.
  • Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
  • The ganache should be used for spreading while warm.

KATRINA'S BEST-EVER CHOCOLATE BROWNIES



Katrina's Best-Ever Chocolate Brownies image

These brownies taste good and I'm sure you'll love them!

Provided by Katrina Paras

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 9

6 tablespoons unsweetened cocoa powder
1 cup butter
1 cup white sugar
2 eggs
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup chopped walnuts
¼ teaspoon vanilla extract

Steps:

  • Melt cocoa and butter or margarine over low heat. Transfer to mixing bowl, cream together. Add sugar gradually. Blend in eggs one at a time.
  • Sift together flour, baking powder and salt. Stir into chocolate mixture. Mix in nuts. Spread batter into a greased 8 inch square pan.
  • Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 19.9 g, Cholesterol 53.8 mg, Fat 13.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 7.8 g, Sodium 142.7 mg, Sugar 12.7 g

THE BEST EASTER CHOCOLATE BROWNIES EVER!



The Best Easter Chocolate Brownies Ever! image

This is our family recipe for chocolate brownies that we make for Easter. They never hang around long so I try to make at least 2 batches at a time! These are incredibly easy to make - the kids can make them without any fuss!

Provided by Um Safia

Categories     Dessert

Time 35m

Yield 30 brownies

Number Of Ingredients 13

3/4 cup cocoa powder (best quality)
3/4 cup margarine
2 cups granulated sugar (I often reduce to 1 3/4)
4 large free range eggs
1 1/4 cups plain flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup chopped walnuts (optional)
2 cups confectioners' sugar (icing)
3 -4 tablespoons cocoa powder
water (enough to make a thick icing)
miniature chocolate egg (approx. 30)
candy sprinkles (optional)

Steps:

  • Melt the margarine in a large heatproof bowl in the microwave.
  • Add the sugar, cocoa powder and salt. Mix well then beat in the eggs.
  • Fold in the sifted flour, baking powder & finally the walnuts if you're using them.
  • Pour into a dish (approx 9x13) lined with greased tin foil and bake in a preheated oven at 180°C / 350F for 30-40 minutes (depend on how gooey you like them!).
  • Allow to cool completely before icing.
  • To make the icing, sift the icing sugar and cocoa powder into a bowl. Carefully add a little water at a time until you have a nice thick icing.
  • Carefully spoon over the brownie and spread out evenly using a pallet knife. Allow the icing to set for a few minutes before adding the sprinkles (so they don't absorb moisture and leach out).
  • Score into approx 2" squares using a sharp knife and place a chocolate mini egg in the centre of each square.
  • When the icing has set you can then cut the brownie into the squares.
  • Store in an airtight container.

Nutrition Facts : Calories 158.3, Fat 5.6, SaturatedFat 1.2, Cholesterol 28.2, Sodium 158.9, Carbohydrate 26.9, Fiber 1, Sugar 21.3, Protein 1.9

Related Topics