Best Outrageously Chocolaty Quadruple Brownie Cookies Recipes

Outrageous Chocolate Cookies image

Provided by zoo66

Time 30m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

8 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips

Steps:

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. Remove; stir until melted and smooth. (Alternatively, place chocolate and butter in a large heatproof bowl set over (not in) a pan of simmering water; stir until melted and smooth) In another bowl, whisk together flour, baking powder and salt.
With an electric mixer, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in chocolate mixture. Mix in dry ingredients just until combined. Fold in chocolate chunks.
Drop by tablespoons of dough onto baking sheets, 2 to 3 inches apart. Bake, rotating sheets halfway through until cookies are shiny and crackly, yet still soft in centre, 12 to 15 minutes. Cool on sheets 10 minutes; Transfer to wire racks to cool completely.

Nutrition Facts : Calories 177.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 22.7, Sodium 68.7, Carbohydrate 21.2, Fiber 2.5, Sugar 14.5, Protein 2.7

Quadruple Chocolate Brownies image

Provided by mariposa13

Categories Bar Cookie

Time 2h

Yield 48 2-inch brownies

Number Of Ingredients 11

1 1/4 lbs unsalted butter, softened
1 lb unsweetened chocolate, chopped
5 1/2 cups sugar
16 large eggs
2 tablespoons pure vanilla extract
1 1/2 teaspoons kosher salt
3 3/4 cups all-purpose flour
1/2 lb bittersweet chocolate, chopped into 1/2-inch pieces
1/2 lb white chocolate, chopped into 1/2-inch pieces
1/2 lb milk chocolate, chopped into 1/2-inch pieces
parchment paper

Steps:

Preheat oven to 300*F.
Line bottoms of two 9x13-inch baking pans with parchment paper.
In a large saucepan, melt the butter with the unsweetened chocolate over low-heat, stirring frequently, until melted.
In a large bowl, whisk the sugar with the eggs, vanilla, and salt.
Add the melted chocolate and whisk until smooth.
Add the flour and whisk until incorporated.
Stir in 5 ounces of each of the chopped chocolates.
Spread the batter into prepared pans.
Place the remaining chopped chocolates seperately into 3 small microwave safe bowls and melt.
Using a spoon, drizzle the melted chocolate over the batter.
Using a table knife, make swirls in the batter for a marbled effect.
Bake for about 35 minutes, rotating the pans about halfway through, until the tops are shiny and the brownies are set.
Transfer the brownies to a wire rack to cool completely before cutting into squares.