Best Very Chocolate Brownies Recipes

VERY CHOCOLATE CHIP BROWNIES

Steps:

• In a large heavy saucepan, combine the sugar, butter and water; bring to a boil, stirring constantly. Remove from the heat; stir in 2 cups chocolate chips until melted. Cool slightly. , In a large bowl, beat eggs and vanilla; stir in chocolate mixture. In another bowl, mix the flour, baking soda and salt; gradually add to chocolate mixture, mixing well. Stir in remaining chocolate chips. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Sprinkle with confectioners' sugar. Cut into bars. Store in an airtight container.

VERY CHOCOLATE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture. Stir in walnuts. , Line a 13x9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely. , For topping, melt chocolate chips and butter with water in a microwave; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.

VERY CHOCOLATY CHOCOLATE BROWNIES

Steps:

• Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4. Grease an 8-by-8-in/20-by-20-cm baking pan with coconut oil. Cover the bottom of the pan with a piece of parchment paper, and then grease the top of the parchment paper.
• Chop 3 oz/85 g of the chocolate into pieces no larger than chocolate chips. Set them aside. Break the remaining 5 oz/140 g of the chocolate into pieces about 1/2 in/12 mm wide and put them in the top of a double boiler or in a bowl suspended over a pan of barely simmering water. Stir frequently, until the chocolate is melted and smooth. Remove it from the heat and transfer the chocolate to a large mixing bowl. Stir in the coconut oil, and let cool for 10 to 15 minutes.
• Put the chia seeds in a small mixing bowl and whisk in the coffee. Let sit 5 to 10 minutes until it thickens (this is our egg substitute). Whisk again to make sure there are no lumps.
• Whisk the sugar into the chocolate mixture. Add the vanilla and the chia mixture and whisk vigorously until blended.
• In a medium mixing bowl, whisk together the flour, salt, and baking soda. Stir the flour mixture into the chocolate mixture, then fold in the reserved chopped chocolate and the walnuts. Do not overmix. Transfer the batter to the prepared pan and bake for 40 to 50 minutes, until the top feels dry and the brownies feel firm when a toothpick is inserted in the center. Watch them closely during the final minutes of baking to make sure the edges don't burn.
• Transfer the pan to a wire rack to cool. These brownies are best when they cool overnight or are refrigerated for 2 hours after they come to room temperature. When they are ready to serve, cut into 16 squares. The brownies will stay fresh at room temperature for about 5 days in an airtight container, and they also freeze well.

VERY CHOCOLATE BROWNIES

Steps:

• In a microwave or double boiler, melt chocolate and butter for brownies.
• Cool 10 minutes.
• Add sugar and mix well.
• Stir in the eggs and vanilla.
• Add flour and mix well.
• Line a 13x9x2 inch baking pan with foil and grease the foil.
• Pour batter into the pan.
• Bake at 350F for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
• Do not overbake.
• Cool completely.
• For topping, melt chocolate chips, water, butter, and almond extract in a microwave or double boiler.
• Stir until smooth.
• Cool to room temperature.
• Fold in whipped cream.
• Spread over brownies.
• Chill before cutting.
• Pour a big glass of ice cold milk and INDULGE!
• Store leftover brownies (if there are any) in refrigerator.

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!

VERY EASY MARSHMALLOW CHOCOLATE BROWNIES

Steps:

• Mix the brownie mix according to the directions on the box. Mix in nuts. Bake at 350° for 25 to 30 minutes or until toothpick inserted close to the edge comes out clean. Don't over bake them. Cool brownies until you can touch the pan but it still has a little heat.
• Spread the marshmallow on top of the brownies. Now melt your icing in the microwave for about 30 seconds. Drizzle over marshmallow and then take a knife and run it through the chocolate. Sprinkle additional crushed, make them almost powdery, over the marshmallow and chocolate. Chill until set. Enjoy.
• Note: I bet you could top these with crushed gramham crackers and they would taste just like a smore.