Munchkin Brownies Recipes

MOLTEN CHOCOLATE CHUNK BROWNIES

Steps:

• Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
• Add the chocolate and stir to combine.
• Preheat oven to 160°C (325°F).
• Lightly grease a 20cm square tin and line with non-stick baking paper.
• Spread the mixture into the tin.
• Bake for 50 minutes to 1 hour or until the brownie is set.
• Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.

MUNCHKIN BROWNIES

Steps:

• Arrange 36 doubled mini muffin cups on cookie sheets with sides
• Melt butter in a 3 quart saucepan over med-low heat
• Add chocolate chips and stir until smooth
• Remove from heat
• Stir in sugar
• Add eggs and stir briskly until blended
• Stir in flour until blended
• Fill baking cups 3/4 full
• Bake at 350 for 20-25 minutes until tops look cracked and toothpick inserted in center comes out clean
• Cool on pan or wire rack.

CHUNKY MONKEY BROWNIES

Steps:

• 1. Preheat oven to 350°F. Lightly coat a 9×13" glass baking dish with nonstick cooking spray; set aside.
• 2. With electric mixer, beat together the butter, eggs, both sugars (brown and white), salt and vanilla for one minute (to add plenty of air to the batter). Add flour and mashed banana, and beat until combined. With a wooden spoon, stir in the semi-sweet chocolate chips.
• 3. Pour batter into prepared baking dish. Smooth the surface with a knife or spatula. Sprinkle the 1/2 cup chocolate chips on top.
• 4. Bake for 30 to 40 minutes or just until lightly golden brown and a toothpick inserted in center comes out clean. Let cool completely before cutting into bars.