Best Pitchfork Fondue Chocolate Brownies Recipes

MARBLED CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
• In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.
• Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.
• Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.

BEST EVER CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
• In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
• Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
• Spread the warm Ganache over the brownies. Allow the Ganache to set completely before cutting into squares.
• Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
• The ganache should be used for spreading while warm.

PITCHFORK FONDUE CHOCOLATE BROWNIES

Steps:

• Grease and flour a 9 by 13-inch pan. Preheat the oven to 350 degrees F. Melt the butter and cocoa together in a saucepan over low heat. Remove from the heat. Stir in the sugar and eggs and mix well. Add the flour, salt, vanilla, and nuts. Pour into prepared pan and bake for 30 to 35 minutes or until done.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CLASSIC BROWNIES

Steps:

• Preheat oven to 325 degrees. Melt chocolate and butter together in microwave on high for 1 to 2 minutes, or on stove top in heavy saucepan on very low heat. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased 9x13-inch glass baking dish. Bake 30 minutes. Do not overbake. Cool in pan. Cut into squares.

PITCHFORK FONDUE (STEAK FRY)

Steps:

• Marinate the steaks in large ziplock bags, overnight if possible.
• Note: Unfortunately the ingredient reader on this program will not let me put rib steak, it insists on putting rib eye.
• Lay out the steaks on a tray.
• Throw away the marinade.
• Heat the oil in a tall stockpot over a propane burner. Does not take a long time.
• Pierce the steak at one end and loop the steak twice on the pitchfork. Push the steak back on the fork.
• Pierce and loop another one. Put 3 steaks on one fork.
• Carefully lower the steaks into the hot oil. Fry 8 to 10 minutes.
• Serve with baked beans and baked potatoes with butter and sour cream.
• Note: Keep that pot and burner as low to the ground as you can. DO NOT LET GO OF THAT PITCHFORK, IT MIGHT TIP OVER THE HOT GREASE.
• You can use the stock pot or dutch oven over hot coals also, but use a long fork instead of a pitchfork and cook 1 steak at a time.
• Note: You can use buffalo steak, any steak with a bone is very tender close to the bone. You may also use pork. Chicken or fish is very difficult to pierce and stay on a fork.
• Do not let children near the cooking!