Best Moist Chocolate Brownies Recipes

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

SUPER MOIST CHOCOLATE BROWNIES



Super Moist Chocolate Brownies image

Make and share this Super Moist Chocolate Brownies recipe from Food.com.

Provided by Punky Julster

Categories     Bar Cookie

Time 25m

Yield 1 batch

Number Of Ingredients 8

3/4 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup nuts, chopped (I like pecans)

Steps:

  • Preheat oven to 350 degrees.
  • Grease a square 8x8 pan.
  • Sift flour with sugar, salt, and cocoa.
  • Add Butter, eggs, and vanilla.
  • Use spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes on medium speed with mixer.
  • Stir in nuts until evenly mixed through.
  • Pour into pan and spread out evenly.
  • Bake 20 to 22 minutes.
  • Cool and then cut.

Nutrition Facts : Calories 2544.3, Fat 141.1, SaturatedFat 68, Cholesterol 667, Sodium 1840.2, Carbohydrate 301.9, Fiber 15.8, Sugar 205, Protein 39.3

SUPER-MOIST DOUBLE DARK CHOCOLATE BROWNIES



Super-Moist Double Dark Chocolate Brownies image

A chocolate lover's dream! The original recipe came from my mother's dearest friend. I modified the recipe to include the candy bars; however, the brownies are delicious without them - decadent with the candy bars! These are very rich, so cut into small squares.

Provided by BeachGirl

Categories     Bar Cookie

Time 55m

Yield 1 9x13 pan brownies, 48 serving(s)

Number Of Ingredients 9

4 ounces unsweetened baking chocolate
1/2 cup butter
4 large eggs
1/4 teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
8 ounces ghirardelli sweet dark chocolate, baking bars or 8 ounces other chocolate, bar of your choice, such as 7 oz symphony bar with almonds and toffee chips

Steps:

  • Preheat oven to 325°F.
  • Grease and flour 13x9-inch pan or spray it with Bakers Joy.
  • Melt the unsweetened chocolate and butter.
  • Cool (see note below).
  • Beat the eggs, salt, and sugar until ingredients are light and creamy.
  • Fold in the chocolate/butter mixture and the vanilla.
  • Add flour and beat until batter is smooth.
  • If using optional nuts, fold in now.
  • Pour half of batter in pan and spread to cover bottom.
  • Break candy bars in half and place over batter.
  • Spoon remaining batter on top and spread as evenly as possible.
  • Bake 23-35 minutes or until set.
  • Do not overbake.
  • Cool completely.
  • With serrated knife, cut into squares.
  • MELTING CHOCOLATE: I place the butter and chocolate in a small glass bowl and sit the bowl on the burner to my drip coffee maker when I first start this recipe.
  • It melts the chocolate to perfection, and cleanup is so easy.

Nutrition Facts : Calories 100.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 22.7, Sodium 33.3, Carbohydrate 12.5, Fiber 1.3, Sugar 8.4, Protein 1.7

MOIST AND CHEWY CHOCOLATE BROWNIES



Moist and Chewy Chocolate Brownies image

When my grandchildren were young, sometimes I'd pick them up to spend the day with me and we would always make these wonderful brownies. They're all teenagers now, but they still remember these brownies and ask me to make them when I'm in town. These brownies also dissappear rapidly at bake sales and pot luck dinners and I've...

Provided by Elaine Bovender

Categories     Other Snacks

Time 50m

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
4 large eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
OPTIONAL INGREDIENTS:
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans

Steps:

  • 1. Preheat oven to 350 degrees. Lightly grease and flour a 9 X 13 baking dish.
  • 2. Mix butter, sugar and vanilla for about 30 seconds, then cream for 2 minutes. Add eggs one at a time, beating for 15 seconds after each addition. Mix in cocoa for about 30 seconds, then add remaining dry ingredients and mix for about 30 seconds. Stir in chocolate chips and nuts, if desired.
  • 3. Turn into prepared baking dish and bake for 30 to 35 minutes. If you prefer a drier brownie, bake slightly longer.
  • 4. Cool completely and frost with your favorite chocolate frosting or dust with powdered sugar, if desired. ENJOY!

MOIST & DECADENT DARK CHOCOLATE BROWNIES



Moist & Decadent Dark Chocolate Brownies image

Make and share this Moist & Decadent Dark Chocolate Brownies recipe from Food.com.

Provided by Douglas C

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 12

6 ounces bittersweet chocolate, broken into small pieces
1/2 cup unsalted butter
2 teaspoons vanilla extract
3 eggs
1 1/2 cups sugar
1/4 teaspoon sea salt
1 cup unbleached all-purpose flour
2 tablespoons unsalted butter
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons warm water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar, sifted

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.

Nutrition Facts : Calories 374.4, Fat 14.7, SaturatedFat 8.7, Cholesterol 104.4, Sodium 90.4, Carbohydrate 58, Fiber 0.7, Sugar 46.7, Protein 3.8

MOIST LOW-FAT CHOCOLATE BROWNIES



Moist Low-Fat Chocolate Brownies image

Make and share this Moist Low-Fat Chocolate Brownies recipe from Food.com.

Provided by Vino Girl

Categories     Bar Cookie

Time 40m

Yield 18 serving(s)

Number Of Ingredients 8

3/4 cup semi-sweet chocolate chips
1 (14 ounce) can low fat sweetened condensed milk (NOT evaporated milk)
1/3 cup unsweetened cocoa
4 egg whites
1/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
cooking spray

Steps:

  • Preheat oven to 350°F
  • Spray 13x9-inch baking pan with non-stick cooking spray.
  • In saucepan, over low heat, melt chocolate chips with sweetened condensed milk and cocoa.
  • In large bowl, combine chocolate mixture and remaining ingredients. Pour into prepared pan.
  • Bake 15 to 20 minutes or until center is set.
  • Cool. Store tightly covered at room temperature.

Nutrition Facts : Calories 50.3, Fat 2.4, SaturatedFat 1.4, Sodium 33.5, Carbohydrate 7.3, Fiber 1, Sugar 3.9, Protein 1.6

MOIST CHOCOLATE BROWNIES



Moist Chocolate Brownies image

Intoxicating chocolate brownies, moist and scrummy on the inside with a cracked harder shell on top, perfect with ice cream or a cuppa brew!

Provided by girlinstripedsocks

Time 1h

Yield Makes Brownies

Number Of Ingredients 0

Steps:

  • Heat the oven to 180 degrees/fan 160/gas 4. Line a 22cm baking tin with greaseproof paper. Collect all the ingredients and equipment you will need; scales, 2 x mixing bowl, whisk, wooden spoon, chopping board, sharp knife, sieve.
  • Finely chop the chocolate, (be careful to not touch the chocolate as softened it is harder to chop), next put the chocolate and butter together in a microwavable mixing bowl and microwave for roughly 1 min (keep an eye on it as everyones microwaves work at different speeds). mix the melted chocolate and butter together with a wooden spoon so that no melted butter can be seen above the chocolate.
  • Whisk together the eggs and the sugar to form a light fluffy consistancy, then fold this into the chocolate and butter mix. Stir in the 'figure of 8' rotation to mix in well.
  • Sieve the flour and cocoa powder into the batter a tablespoon at a time, each time mixing again with the 'figure of 8' rotation. Once all flour and cocoa has been mixed in add the ameretto or any other ingredients you might like to add (chocolate chips, chopped almonds etc.) and pour into the baking tin. Place in the centre of the oven for roughly 30 mins. After 30 mins check with a skewer to see whether it is ready, (if the skewer comes out clean it's done).
  • Take out of the oven and leave to cool on the tin for 30 mins, then lift the greaseproof paper and place on countertop. Use a sharp knife to cut into brownie slices, and then arrange on a plate and dust them with icing sugar.

MOIST CHOCOLATE BROWNIES



MOIST CHOCOLATE BROWNIES image

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy

Yield 12 squares

Number Of Ingredients 8

3 ounces unsweetened chocolate
12 tablespoons butter
3 large eggs
1 1/2 teaspoons vanilla
1 7/8 cups sugar
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 cans chopped nuts, op

Steps:

  • *I adjusted for a 9X13 pan. Preheat oven to 350° and line a 9X13 pan with waxed paper and butter it. Melt the chocolate and set aside. Beat eggs, vanilla, and sugar. Add cooled chocolate. Add flour and salt. Stir in nuts if desired. Bake 20-25 minutes. Okay, as is, for high altitude.

Related Topics