Death By Chocolate Simply The Best Chocolate Brownie Layer Recipes

DEATH BY CHOCOLATE III

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

DEATH BY CHOCOLATE 3 LAYER BROWNIES

Steps:

• 1. Preheat oven to 350. Butter 9"x13" pan, I use a 10"x10" pan if you have one it works great.
• 2. Mix brownie according to package directions. Then fold in mini chocolate chips.
• 3. Bake according to package directions. Once baked cool completely.
• 4. Middle Layer: In mixing bowl combine butter, powdered sugar, heavy cream, pudding mix, and cocoa powder. Beat with whip beater till light and creamy.
• 5. Spread evenly on the cooled brownie and place in fridge while you make the top layer.
• 6. Top Ganache Layer: Place chocolate chips in a glass bowl and set aside.
• 7. In a small saucepan bring heavy cream to a boil. Pour cream over the chocolate chips.
• 8. Cover the bowl and let sit for 10 minutes.
• 9. Then using a wire whisk, whip together the chocolate and cream till smooth and creamy, it will have a satiny looking finish. Whisk in vanilla extract.
• 10. Then pour over the top of the brownie spread to smooth. Return the brownies to the fridge and chill at least 2 hours before cutting and serving.
• 11. Cut brownies into 1 1/2" x 1 1/2" square pieces and serve. They are quite rich so smaller pieces are better. Store in an airtight container in the fridge. Remove from the fridge at least a half-hour before serving. Break out the coffee and enjoy them together!

BEST CHOCOLATE BROWNIE ADAPTED FROM MARCEL DESAULNIERS, DEATH BY CHOCOLATE)

Steps:

• Heat oven to 325 degrees. Lightly butter and flour a 9x9x2-inch square cake pan. Sift flour, cocoa, baking powder and salt together onto a sheet of waxed paper. In top of a double boiler melt chocolate and butter over medium-high heat, stirring occasionally until smooth. Remove from heat.
• In an electric mixer mix eggs, sugar and vanilla on high until slightly thickened, about 1 1/2 minutes. Add melted chocolate mixture and mix on medium for 30 seconds. Add flour mixture and mix on low 10 seconds, then on medium 10 seconds. Add sour cream and mix on medium 5 seconds.
• Scrape around sides and bottom of bowl with a rubber spatula to combine thoroughly. Use spatula to fold in chopped chocolate. Pour batter into cake pan and spread evenly. Bake until toothpick inserted in center comes out clean, about 40 minutes. Allow brownies to cool 10 to 15 minutes before cutting with a serrated knife.

DEATH BY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C (350F).
• Grease and line a 20cm x 30cm (8" x 12") shallow sided baking tin- (lamington tin).
• Chop chocolate into small pieces, about the size of the fingernail on your little finger and set aside until needed.
• In a food processor grind nuts to a fine consistency.
• Tip nuts into a large mixing bowl.
• Add rice flour, sifted cocoa and sugar and mix well.
• Make a well in the dry ingredients and add melted butter, vanilla and eggs.
• Stir well to combine.
• Stir in chocolate pieces.
• Spoon mixture into the prepared baking tin and smooth the surface with the back of the spoon.
• Bake on the centre shelf of the oven for 40 minutes at 180C (350F).
• Remove from oven, cool in tin, and cut into squares or rectangles to serve.
• Store in airtight tins, lining base and between layers with kitchen paper.

DEATH-BY-CHOCOLATE BROWNIES

Steps:

• read the directions all the way through before starting.
• preheat oven to 325°F.
• sift together flour, salt, and soda (first 3 ingredients), set aside.
• melt butter in water on low-medium heat, add sugar, and bring to low boil.
• turn off burner, stir in vanilla and semisweet chocolate until smooth.
• add eggs, one at a time, and mix well.
• stir in flour mixture, a little at a time.
• stir in milk chocolate chips and walnuts.
• pour and bake for 25-30 minutes (i use a Baker's Edge Nonstick Edge Brownie Pan and 28 minutes is perfect).
• Marianne's rule of thumb: when in doubt, brownies are always better under rather than over.
• let cool completely before cutting. or, if you must, eat out of pan with nonstick bakeware safe spoon!

DEATH BY CHOCOLATE BROWNIE SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease a 6½-inch skillet with butter.
• Fill a medium saucepan with 1 inch (2.54 cm) of water and bring to a boil over high heat.
• In a medium heat-safe bowl, combine the butter and chopped chocolate. Place on top of the pot of boiling water. Use a rubber spatula to stir until completely melted, about 5 minutes. Remove the bowl from the heat and let the melted chocolate cool slightly, about 5 minutes.
• Add the sugar to the cooled chocolate mixture and whisk to combine. Add the egg and vanilla and continue whisking until smooth and homogenous.
• Sift in the flour and salt, then add the mini chocolate chips. Use the rubber spatula to gently fold until the flour is just incorporated.
• Pour the batter into the prepared skillet and sprinkle the cocoa nibs evenly over the top.
• Bake until the brownie is mostly set in the center and with little resistance when you press lightly on the top, 12-15 minutes. Remove from the oven and let cool slightly, about 10 minutes.
• Just before serving, scoop your favorite ice cream on top and drizzle with hot fudge sauce.
• Enjoy!

DEATH BY CHOCOLATE BROWNIES

Steps:

• Prepare an 8 inch square pan by lining with foil and spraying with non stick cooking spray, having edges of foil overhang the pan on two sides to help in removal of brownies.
• Place a heat-proof bowl over almost simmering pot of water.
• Melt chocolates and butter, stirring occasionally until smooth.
• Whisk in cocoa and coffee powder.
• Set aside to cool slightly.
• Beat together eggs, sugar, vanilla and salt.
• Add chocolate mixture.
• Stir in flour until just combined.
• Pour mixture into prepared pan and spread evenly.
• Bake at 350 F for 35-40 minutes until toothpick inserted in center comes out with only a small amount of moist batter clinging to it.
• Cool in pan several hours (if you have the willpower).
• Using overhanging foil lift the brownies from the pan.
• Remove foil and place brownies on plate.
• Frost brownies as desired.
• Frosting:.
• Melt together chocolate chips and butter in heat-proof bowl over almost simmering water.
• Cool 5 minutes.
• Beat in sour cream.
• Add powdered sugar.
• Beat until creamy.
• Frost brownies.
• Don't blink or brownies will be gone!