Semisweet Chocolate Brownies Recipes

BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray an 8x8 inch baking pan with baking spray.
• Whisk together melted butter, sugar, eggs, and vanilla extract.
• Whisk in the cocoa powder, flour, salt, and baking powder.
• Spread batter evenly into greased baking pan.
• Bake for 25 to 30 minutes.

SEMI-SWEET CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Place 6 oz. chocolate and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and pecans until well blended.
• Spread into greased 8- or 9-inch square baking pan.
• Bake 22 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Melt remaining 2 oz. chocolate as directed on package. Drizzle over dessert; let stand until firm. Cut into 16 squares to serve.

HOME

Steps:

• Preheat oven to 325° F. Grease a metal 8-inch-square baking pan and line with parchment.
• Melt 1 1/2 cups morsels, sugar and butter in a medium saucepan over low heat, stir constantly. Once melted, remove pan from heat and stir in 1/2 teaspoon vanilla. Let cool for 5 minutes. Transfer to a large mixer bowl.
• Mix eggs into chocolate mixture using the paddle attachment; then slowly add the flour and salt. Mix until just combined. Pour batter into prepared baking pan, and spread evenly.
• Bake 18-20 minutes until wooden pick comes out clean. Place on cooling rack and let brownies cool completely.
• Scald heavy cream in small saucepan over medium heat. Pour warm cream over remaining 1/2 cup morsels in a medium bowl; add remaining 1/4 teaspoon vanilla extract, and stir together.
• Spread glaze over pan of brownies; let glaze set before cutting brownies into bars.

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.

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
• Chop the semi-sweet chocolate baking bar into 1-inch pieces.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
• Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
• In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
• Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

BAKER'S ONE BOWL BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

BROWNIE BRITTLE

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set before cutting.