HOW LONG TO BAKE BROWNIES RECIPES

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DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN



Dark Chocolate Brownies - The Pioneer Woman 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!)

DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN



Dark Chocolate Brownies - The Pioneer Woman 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!)

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DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN
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.
From thepioneerwoman.com
Total Time 1 hours
Category Valentine's Day, dessert, main dish
  • 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!)
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