Best Outrageously Healthy Deep Chocolate Brownies Recipes

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.

OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 12 x 18 x 1-inch baking sheet.
• Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
• Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

NIGEL SLATER'S VERY GOOD CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 180° C or 160° C in a fan oven.
• Line a 23cm square baking tin with baking paper.
• Put the sugar and butter into the bowl of a mixer and beat for a few minutes until white and fluffy.
• Meanwhile break the chocolate into pieces. Set 50g of it aside and melt the rest in a bowl over a pan of simmering water.
• Remove the chocolate from the heat.
• Chop the rest into small pieces.
• Lightly beat the eggs and extra yolk in a bowl.
• Separately sift the flour, cocoa and baking powder with a bit of salt.
• With the machine running slowly, add in the eggs a bit at a time.
• Take the bowl from the mixer and add in the chocolate.
• Lastly fold in the flour and cocoa powder mixture, gently but firmly, trying not to knock any air out.
• Put the mixture in the tin and bake for 25-30 minutes.
• It will rise slightly and be a bit softer in the middle.
• A toothpick in the centre should come out a bit stick but not with raw batter on it.
• If not, bake until the batter is set.
• The brownies will solidify a bit on cooling so if they appear squishy be patient -- hard I know, but it's worth it!

INTENSELY DEEP DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.