DARK CHOCOLATE BROWNIES RECIPE RECIPES

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DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN – RECIPES ...



Dark Chocolate Brownies - The Pioneer Woman – Recipes ... image

Are you a dark chocolate person or a milk chocolate person? I have to say, I’m more in the light/milk chocolate camp myself.

Provided by Ree Drummond

Categories     Valentine's Day    dessert    main dish

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 16 servings

Number Of Ingredients 9

1 c. Butter
5 oz. weight Unsweetened Chocolate
1/4 c. Unsweetened Cocoa Powder
2 c. Sugar
1 tbsp. Vanilla
3 whole Large Eggs
1 1/4 c. Flour
3/4 c. Semi-Sweet Chocolate Chips
Powdered Sugar, For Sifting

Steps:

  • Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)

ULTIMATE DARK CHOCOLATE BROWNIES RECIPE | SOUTHERN LIVING



Ultimate Dark Chocolate Brownies Recipe | Southern Living image

We've created dozens of brownies over the years, but this decidedly grown-up dark chocolate version is our latest obsession. Bourbon and espresso make this rich, fudgy chocolate dessert  even more decadent. For a kid friendly—but still delicious—option, you can skip those two ingredients.

Provided by Anna Theoktisto

Categories     Bars

Total Time 2 hours 0 minutes

Yield 32 bars

Number Of Ingredients 12

Baking spray with flour
3 (4-oz.) bittersweet chocolate bars (such as Ghirardelli), chopped (about 2 cups)
1 cup unsalted butter
4 large eggs
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3 tablespoons (1 1/2 oz.) bourbon
2 tablespoons instant espresso granules
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
3 (4-oz.) semisweet chocolate bars, chopped (about 2 cups), divided
1 teaspoon flaky sea salt

Steps:

  • Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Bring a medium pot with 1 inch of water to a simmer over low. Set a medium-size heatproof glass bowl over pot. Add chopped bittersweet chocolate and butter to bowl; cook, stirring occasionally, until melted, about 2 minutes. Remove from heat; cool slightly, about 10 minutes.
  • Whisk eggs, granulated sugar, brown sugar, bourbon, and espresso granules into cooled chocolate-butter mixture until well combined. Stir in flour and kosher salt until combined. Pour half of the batter into prepared pan. Sprinkle with 1 cup of the chopped semisweet chocolate. Top with remaining batter, smoothing with an offset spatula. Sprinkle with remaining 1 cup chopped semisweet chocolate.
  • Bake in preheated oven until center is set, about 25 minutes. Remove from oven; sprinkle with flaky sea salt. Cool completely in pan, about 1 hour. Slice into 32 bars.

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