Best Chocolate Sauce Brownies Recipes

CHOCOLATE SAUCE BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat boil 1 minute. Remove from heat. Add chocolate chips; stir or whisk 5 minutes or until smooth. Spread over brownies.

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE

Steps:

• For sauce:
• Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
• For Brownies:
• Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
• Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
• Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES WITH HOT FUDGE SAUCE

Steps:

• Brownie:.
• Preheat oven to 350 degrees F.
• Butter and flour a 9x13-inch baking pan.
• Sift flour with salt into bowl.
• Using electric mixer beat eggs in large bowl.
• until frothy.
• Add sugar 1 tablespoon at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume).
• Add melted butter and vanilla and stir well (mixture may look curdled).
• Fold in flour.
• Fold in nuts and chopped chocolate.
• Pour batter into prepared pan.
• Bake until toothpick inserted in center comes out not quite clean, about 25 minutes. Do not overbake.
• Cool in pan on rack. (Can be prepared 1 day ahead. Store at room temperature.)
• Cut brownies into squares.
• Transfer to plates.
• Pour Hot Fudge Sauce over and serve.
• Hot Fudge Sauce:.
• Cook cream and sugar in small heavy saucepan over low heat, stirring until sugar dissolves.
• Add chocolate and stir until chocolate is melted and smooth.
• Add butter and corn syrup and stir until butter melts. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Before serving, stir fudge sauce over low heat until it is heated through.
• Makes about 1 1/2 cups sauce.

CHERRY-FUDGE BROWNIES WITH CHOCOLATE SAUCE AND CHOCOLATE-DIPPED CHERRIES

Steps:

• Make sauce:
• Press preserves through fine strainer into heavy medium saucepan. Add cream and bring to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 2 days ahead. Cover; chill. Rewarm before serving.)
• Make brownies:
• Preheat oven to 350°F. Butter 11 x 7-inch metal baking pan. Stir chopped chocolate and butter in heavy small saucepan over low heat until melted and smooth; remove from heat. Whisk sugar, eggs and vanilla in medium bowl until blended; whisk in chocolate mixture. Sift in flour, baking powder and salt; stir to blend. Mix in dried cherries and chocolate chips, then preserves. Spread batter in prepared pan.
• Bake brownies until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool completely in pan on rack.
• Cut brownies into 8 rectangles. Cut rectangles diagonally in half, forming triangles. Spoon warm sauce onto 8 plates. Place 2 brownie triangles atop sauce on each plate. Sift powdered sugar over. Garnish with chocolate-dipped cherries.

CHOCOLATE BROWNIES WITH HOT FUDGE SAUCE

Steps:

• Brownies: Preheat oven to 180°C or 350°F.
• Cook the sugar, margarine and cocoa powder on stove over medium until the margarine is melted.
• Remove from heat, add eggs and vanilla. Stir.
• Add remaining ingredients (flour, baking powder and salt).
• Stir in nuts.
• Put in greased 20cm (8 inch) square pan.
• Bake at 180°C or 350°F for 25 minutes.
• Sauce: Combine melted margarine, sifted cocoa and water in a microwave proof bowl.
• Blend in condensed milk with wire whisk.
• Microwave on high for 1 minute, then whisk to blend.
• Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.
• Serve hot with brownies and ice-cream of choice.
• To preserve: Leave to cool, put in jar with lid and refrigerate.
• To reheat: Remove lid from jar and microwave. If the sauce is too thick, add some water.

MASCARPONE BROWNIES WITH HONEY CHOCOLATE SAUCE

Steps:

• BROWNIES:.
• Preheat oven to 350ºF.
• Spray the Baker's Edge pan(9x9" or 9x13") with non-stick cooking spray.
• Combine the flour, baking powder, and salt in a small bowl.
• Melt 1/2 cup butter with the chocolate.
• Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
• Add the eggs to the cheese mixture one at a time and scrape the bowl thoroughly after each egg is added.
• Add the vanilla and mix.
• Add the melted chocolate and mix just until combined.
• Finally, add the dry ingredients and mix slowly until just combined.
• Pour into prepared pan and bake approximately 45 minutes or until toothpick is inserted and comes out clean.
• Remove from oven and allow to cool.
• NOTE: The brownies will rise during the baking process, but after being removed from the oven will collapse to normal height.
• PREPARE THE SAUCE:.
• Heat the heavy cream in a saucepan over medium heat just until starting to boil.
• Remove the pan from the heat and add both types of chocolate.
• Let the chocolate sit a minute and then stir until completely melted; add honey.
• Place brownie on plate and drizzle with sauce; then eat and enjoy!

TRIPLE DECKER BROWNIES WITH BOURBON CHOCOLATE SAUCE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with cooking parchment paper or foil; spray paper or foil with cooking spray.
• Place cookie dough rounds in 6 rows by 4 rows in pan. Press dough into pan to cover bottom. Arrange sandwich cookies in 6 rows by 4 rows over cookie dough.
• In medium bowl, stir together brownie mix, oil, water and eggs until smooth. Pour batter over sandwich cookies. Use spatula to gently spread batter evenly over cookies so that they are no longer visible.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 45 minutes.
• In small microwavable bowl or glass measuring cup, microwave fudge topping on High 20 to 30 seconds or until soft. Stir in bourbon. Drizzle over cooled brownies. Cut into 6 rows by 4 rows.