Chocolate Overload Brownies Recipes

CHOCOLATE OVERLOAD LOADED BROWNIES

Steps:

• Preheat oven according to box directions. Grease bottom of your brownie pan (size will depend on your mix) I also like to line my pan with parchment paper.
• Chop all candy into chunks. Prepare brownie mix according to box directions (I like fudgy.) Fold in chopped candy.
• Spread as evenly into prepared pan as you can. Lightly warm fudge sauce. Using about 4-5 spoonfuls, drizzle across the top.
• Use a toothpick or knife blade to swirl the fudge sauce into brownies but do not mix in. Bake according to box directions but I had to add about 5 minutes to my time.
• Let cool completely before cutting and removing from pan. For added decadence, place about 1/2 cup frosting in sauce pan and heat just until frosting melts. Drizzle over brownies.

PERFECT CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13" pan.
• Melt shortening in a large saucepan over low heat, then stir in cocoa.
• Remove from heat.
• Mix in sugar and vanilla then mix in eggs one at a time.
• Stir in remaining ingredients then stir in nuts.
• Bake for 30 minutes.
• Cool completely, before cutting into 2x2" squares.
• I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.

CHOCOLATE PEANUT BUTTER BROWNIES

Steps:

• In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale-colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. , For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. , For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.

CHOCOLATE OVERLOAD BROWNIES

Steps:

• Preheat oven to 350°F
• Grease a 9x9-inch square baking pan . Melt butter and 8oz of chocolate in a double-boiler and stir in olive oil gently until smooth and shiny. Remove from the heat and cool slightly.
• Sift flour, cocoa and salt into a mixing bowl and set aside.
• Whisk together eggs, sugar and vanilla in a mixing bowl until combined.
• Slowly add chocolate mixture to eggs a little at a time so you don't cook the eggs and continue to whisk until combined.
• Gradually add flour and mix to combine.
• Add remaining 4oz of chocolate chips and combine.
• Transfer batter to baking pan and bake for 40 minutes. When done, let cool for 20 minutes, remove from pan and cut into squares.
• Best when cool but if you can't wait, add a scoop of vanilla ice cream on top.

CHOCOLATE OVERLOAD COOKIES

Steps:

• Line two baking sheets with parchment paper.
• Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
• Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
• When ready to bake, preheat the oven to 350 degrees F.
• Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.

CHOCOLATE OVERLOAD BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9x9-inch pan with foil, and spray with nonstick spray.
• To a large bowl, add the melted butter and oil. Use a wooden spoon to stir in the sugar and cocoa powder until smooth.
• Stir in the eggs, vanilla extract, espresso powder and salt. Then slowly mix in the flour. The batter will be thick. Stir in the chocolate chips.
• Spread the batter into the prepared pan and top with a more chocolate chips.
• Bake for 21 to 25 minutes or until the brownies just lose that glossy sheen around the edges and a toothpick inserted 1-inch from the edge comes out clean. Cool before cutting.
• Store in an airtight container for up to 4 days (or freeze for up to one month).