Best Decadent Chocolate Brownies Recipes

MOIST & DECADENT DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 375ºF. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean.
• While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.
• Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

DECADENT CHOCOLATE BROWNIES

Steps:

• 1. Preheat oven to 350° F.
• 2. Grease the inside of a 9x13-inch baking pan with a bit of Crisco All-Vegetable Shortening. Set pan aside.
• 3. In a large mixing bowl, add the melted butter and cocoa powder. Blend together until smooth.
• 4. Add the flour and sugar. Beat together, then add the eggs and vanilla extract. Mix just until combined.
• 5. Pour the batter into prepared baking pan, and spread out evenly.
• 6. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. (I baked the brownies for 29 minutes.)
• 7. Allow brownies to cool completely, then frost them with your favorite frosting. I used one (16 oz.) container of Baker's Corner Chocolate Frosting, which I purchased at Aldi's. I also sprinkled a few Holiday Sprinkles on top. (I chose yellow stars.)

DECADENT DARK CHOCOLATE EASTER BROWNIES

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• Make brownie mix as directed on box, using water, oil and eggs. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
• In a small saucepan, heat cream, over medium heat, to almost boiling. Remove from heat; stir in chocolate. Stir 3 to 5 minutes or until the chocolate is melted and mixture is smooth.
• Pour chocolate mixture evenly over cooled brownies, using small spatula to spread it evenly over top. Dot top of the brownies with pastel candy coated eggs, placing them at even intervals so one is on each brownie. Use 12 for larger brownies, 24 for smaller ones.
• Refrigerate the brownies for 30 minutes. Cut into 4 rows by 3 rows for large brownies or 6 rows by 4 rows for 24 brownies.

DECADENT CHOCOLATE BROWNIES

Steps:

• Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.).
• In a large mixing bowl, add egg and butter. Whisk until blended smoothly.
• Whisk in white sugar, then add vanilla and baking powder.
• Add cocoa powder, blend thoroughly.
• Mix in flour (SLOWLY) and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!).
• Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand.
• Grease a 9" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides.
• Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.

DECADENT CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325 Grease a 9 x 9 glass-baking dish with butter. Melt Chocolate and butter in a double broiler, stir frequently. Remove from heat when the chocolate and butter is smooth and glossy. (You will add the remaining ingredients to this bowl) Mix in Vanilla and Salt. Mix well. Mix in Sugar. Mix until the chocolate mixture lifts from the sides of the bowl. Mix in the Kalua Mix in the Eggs. Add one at a time, beating the mixture well. Mix in the Flour. Mix until the chocolate mixture lifts from the sides of the bowl. *This maybe made using a hand mixer or wire whisk. I actually prefer to mix the ingredients using a wire whisk. Pour mixture into glass baking dish and bake for 30 - 40 minutes. The top should be flakey in appearance, but not burned. To ensure that the brownies are cooked throughout, pierce the middle with a toothpick. The toothpick should be clean of brownie mixture.