Best Pitchfork Fondue Chocolate Brownies Recipes

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MARBLED CHOCOLATE BROWNIES



Marbled Chocolate Brownies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 9 brownies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, plus 1 tablespoon softened butter for greasing the baking dish
8 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
6 large eggs, at room temperature
One 8-ounce package cream cheese, softened
1/2 cup confectioners' sugar (see Cook's Note)
1/2 teaspoon vanilla extract

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



Best Ever Chocolate Brownies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 13

1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 cup sugar
1/2 cup best quality cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon fine salt
Ganache, recipe follows
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

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.

FLOURLESS BOURBON BROWNIES



Flourless Bourbon Brownies image

Provided by Food Network

Categories     dessert

Time 35m

Yield 1 Dozen

Number Of Ingredients 6

1¼ sticks unsalted butter, plus more for the pan
¼ cup Maker's Mark® Bourbon
¼ cup unsweetened cocoa powder
2 cups semi-sweet chocolate chips
4 large eggs
½ cup confectioners' sugar

Steps:

  • 1. Preheat the oven to 325°F. Butter an 8-inch square baking pan, line with parchment paper or foil, and butter the parchment. 2. In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1½ cups chocolate chips. Stir until smooth. Let cool slightly. 3. Add the eggs, one at a time, beating well after each addition. Stir in the confectioners' sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining ½ cup chocolate chips on top. 4. Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack. 5. Lift out of the pan using the parchment paper. Cut into 12 bars.

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice cold glass of milk!
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

CHOCOLATE CHIP BROWNIES



Chocolate Chip Brownies image

Provided by Food Network

Number Of Ingredients 16

1/4 cup unsalted butter, melted
1/3 cup unsweetened cocoa powder
2 eggs
1/3 cup
strong
STEVIA EXTRACT IN THE RAW® CUP FOR CUP
/strong
1/3 cup Sugar In The Raw®
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup low fat buttermilk
1 teaspoon vanilla extract
1/4 cup semi sweet chocolate mini chips

Steps:

  • Preheat oven to 350 degrees F. Prepare 8-inch square baking pan with non-stick spray. Set aside. Combine melted butter and cocoa powder. Set aside to cool. In large bowl beat eggs until frothy. Add Stevia Extract In the Raw and Sugar In The Raw. Combine flours, baking powder and salt - add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips. Pour batter into baking pan and bake at 350 degrees F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.

LEMON-WHITE CHOCOLATE BROWNIES



Lemon-White Chocolate Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 16 to 24 brownies

Number Of Ingredients 14

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
6 ounces white chocolate, chopped
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice (from 4 to 5 lemons)
1/4 cup all-purpose flour
Confectioners' sugar, for dusting
Yellow candies, for decorating

Steps:

  • Make the brownie layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly butter the foil. Melt the butter and white chocolate in a medium saucepan over medium-low heat, stirring often, until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Stir in the flour, salt and baking powder until smooth. Spread the batter evenly in the prepared pan.
  • Bake until the brownies are lightly browned on top and softly set in the middle, about 25 minutes. Let cool 5 minutes.
  • Meanwhile, make the lemon layer: Whisk the eggs, granulated sugar, lemon juice and flour in a large bowl until smooth. Pour over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a rack and let cool completely in the pan.
  • Lift the brownies out of the pan using the foil overhang. Dust with confectioners' sugar. Cut into pieces, then decorate with yellow candies.

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