Best Molten Chocolate Chunk Brownies Recipes
FUDGY CHOCOLATE CHUNK BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 large brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
- Sift the flour, cocoa powder and salt into a medium bowl; set aside.
- Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
- Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.
MOLTEN CHOCOLATE SKILLET BROWNIE
A very rich chocolate brownie. Be careful when you start eating, you might find yourself unable to stop!
Provided by Debala
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Lightly spray bottom of an oven proof (12-in.) skillet with nonstick cooking spray.
- Prepare brownie mix according to package directions for cake-like brownies with the eggs, 1/2 cup vegetable oil, and 1/4 cup water.
- Spread batter over bottom of skillet.
- Cut bittersweet chocolate into small pieces.
- Sprinkle chocolate evenly over batter.
- Combine 2 cups water and ice cream topping in a large microwave proof bowl; whisk until well blended.
- Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil.
- Whisk until blended; stir in vanilla. (Mixture will be thin.)
- Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
- Bake the brownie batter, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.)
- Carefully remove skillet from oven to a cooling rack.
- Coarsely chop almonds using a Food Chopper; sprinkle evenly over brownie.
- Lightly sprinkle with powdered sugar.
- Spoon brownie into small bowls and serve warm with ice cream or thawed whipped topping, if desired.
Nutrition Facts : Calories 309.7, Fat 14.9, SaturatedFat 2.9, Cholesterol 26.9, Sodium 181.3, Carbohydrate 40.4, Fiber 0.9, Sugar 24, Protein 4
MOLTEN CHOCOLATE CHUNK BROWNIES
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.
Provided by Donna Hay
Categories HarperCollins Brownie Dessert Chocolate Dark Chocolate Bake
Yield Makes 16
Number Of Ingredients 8
Steps:
- Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
- Add the chocolate and stir to combine.
- Preheat oven to 160°C (325°F).
- Lightly grease a 20cm square tin and line with non-stick baking paper.
- Spread the mixture into the tin.
- Bake for 50 minutes to 1 hour or until the brownie is set.
- Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
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