Ellie Kriegers Double Chocolate Brownies Recipes

HOT CHOCOLATE

Steps:

• Heat the milk and the cinnamon stick until just simmering. In a mug, combine the cocoa powder, sugar and water and stir to make a paste. Remove the cinnamon stick from the milk. Pour the milk into the mug and stir to mix well. Add the vanilla extract and stir. Grate a little dark chocolate on top for garnish.
• Calories: 139; Fat: 3g (Saturated Fat: 1.5g); Protein: 9g; Carbohydrates: 20g; Sugar: 18g; Fiber: 0.5g; Cholesterol: 12mg; Sodium: 8mg;

ELLIE KRIEGER'S DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350°. Coat a 9 x 13-inch baking dish with cooking spray.
• Melt the chocolate and butter n a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
• Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.
• Spead the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.

DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
• Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
• In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
• In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
• Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.