Brownies With Chocolate

brownies with chocolate, are you looking for these recipes? check this for the best brownies with chocolate:

Peppermint crisp cheesecake brownie

Image credit: Chris L Jones – taste.com.au

Ingredients

  • 125g butter, chopped
  • 200g block dark chocolate, chopped
  • 1/3 cup caster sugar
  • 1 egg
  • 2/3 cup plain flour
  • 1 tablespoon self-raising flour
  • 35g Peppermint Crisp bar, chopped
  • 2 tablespoons boiling water
  • 1 teaspoon gelatine powder
  • 250g cream cheese, softened
  • 300ml thickened cream
  • 1 teaspoon peppermint essence
  • Green food colouring

Green food colouring

  • 200g block dark chocolate, chopped
  • 1/3 cup thickened cream
  • 50g butter, chopped
  • 2 x 35g Peppermint Crisp bars, chopped

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
  • Step 2
    Place butter and 100g chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring with a metal spoon halfway, or until melted and smooth. Stand for 5 minutes to cool slightly.
  • Step 3
    Stir in sugar, then egg, to combine. Stir in flours. Fold in Peppermint Crisp and remaining chocolate. Spoon mixture into prepared pan, spreading evenly. Bake for 18 to 20 minutes or until top is just firm to touch. Cool completely.
  • Step 4
    Place boiling water in a heatproof bowl. Sprinkle over gelatine. Stir until dissolved. Cool for 5 minutes. Using an electric mixer, beat cream cheese until smooth. Add cream and essence. Tint green with food colouring. Beat until just thickened. Add gelatine mixture. Beat to combine. Pour mixture over cooled brownie. Refrigerate for 2 hours or until set.
  • Step 5
    Make Peppermint Crisp Ganache. Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring halfway, for 1 minute or until smooth. Add butter. Stir until melted and smooth. Working quickly, pour over cheesecake layer in pan, spreading to form an even layer. Refrigerate for 15 minutes or until just beginning to set.
  • Step 6
    Top with Peppermint Crisp. Refrigerate for a further 30 minutes or until chocolate is set. Cut into pieces. Serve.

Australia's most-loved chocolate brownies

Image Source: taste.com.au

Ingredients

  • 200g unsalted butter, chopped
  • 200g NESTLÉ BAKERS' CHOICE Dark Choc Melts
  • 1 cup brown sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free plain flour
  • 2 tablespoons cocoa powder

Method

  • Step 1
    Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
  • Step 2
    Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
  • Step 3
    Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
  • Step 4
    Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

Salted caramel brownie slice

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 125g butter, chopped
  • 200g dark chocolate, chopped
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 1/2 cups plain flour

Caramel Filling

  • 395g can sweetened condensed milk
  • 1 1/2 tablespoons golden syrup
  • 2 tablespoons brown sugar
  • 60g butter, chopped

Topping

  • 200g milk chocolate, chopped
  • 1 teaspoon vegetable oil
  • 2 teaspoons sea salt flakes

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above all edges of pan.
  • Step 2
    Place butter and dark chocolate in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until melted. Remove from heat. Stir in caster sugar. Cool for 10 minutes.
  • Step 3
    Add egg to chocolate mixture. Stir to combine. Sift over flour. Stir until combined. Spread mixture into prepared pan. Bake for 20 minutes. Cool.
  • Step 4
    Meanwhile, make Caramel filling: Place condensed milk, golden syrup, brown sugar and butter in a saucepan over medium heat. Cook, stirring constantly, for 10 to 12 minutes or until light golden (see note). Pour caramel over brownie base. Bake for 10 minutes. Cool completely. Refrigerate for 3 hours or until set.
  • Step 5
    Make Topping: Place chocolate and oil in a heatproof bowl set over a saucepan of simmering water, ensuring base of bowl does not touch the water. Stir until melted. Spread over caramel. Sprinkle with salt. Refrigerate for 1 hour or until set. Cut into squares. Serve.

Easy Baci brownie pudding

Image Source: taste.com.au

Ingredients

  • 2 x 143g packet Baci Perugina Original Dark Chocolates, unwrapped
  • 4 eggs
  • 2 cups caster sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup plain flour
  • 2/3 cup cocoa powder
  • 250g butter, melted
  • Whipped cream, to serve
  • Cocoa powder, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 20cm x 26cm (top) 17cm x 22cm (base) baking dish.
  • Step 2
    Slice half the Baci chocolates. Using an electric mixer, beat eggs, sugar and vanilla for 12 minutes or until thick and creamy. Sift over flour and cocoa. Stir until just combined. Pour melted butter down side of the bowl. Stir until combined. Pour mixture into prepared pan. Top pudding with Baci slices (slices will sink into mixture). Bake for 45 to 50 minutes or until edges are firm to touch (pudding should still slightly wobble in the centre). Stand for 5 minutes.
  • Step 3
    Roughly chop the remaining Baci chocolates. Serve pudding topped with whipped cream and chopped Baci chocolates. Dust with cocoa. Serve.

Six-ingredient chocolate brownies

Image Source: taste.com.au

Ingredients

  • 200g pkt dark cooking chocolate, coarsely chopped
  • 150g butter, chopped
  • 3 eggs, lightly whisked
  • 215g (1 cup) caster sugar
  • 115g (3/4 cup) plain flour
  • 35g (1/3 cup) cocoa powder

Method

  • Step 1
    Preheat oven to 160C/140C fan forced. Grease and line a 16 x 26cm slice pan with non-stick baking paper, allowing the sides to overhang.
  • Step 2
    Melt chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water, stirring occasionally, until smooth. Set aside for 5 minutes to cool.
  • Step 3
    Stir the whisked egg into the chocolate mixture. Sift over the top the sugar, flour and cocoa powder, and stir until just combined.
  • Step 4
    Pour the mixture into the prepared pan. Use the back of a spoon to spread the mixture into the corners of the pan and smooth the surface.
  • Step 5
    Bake for 40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 6 hours or overnight to cool.

Fantales brownie

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 220g Fantales lollies
  • 125g butter, chopped
  • 200g dark cooking chocolate, chopped
  • 140g (2/3 cup firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 150g (1 cup) plain flour
  • 100g (2/3 cup) self-raising flour
  • Fantales ice-cream, to serve
  • Caramel sauce, to serve

Method

  • Step 1
    Preheat oven to 180°C/160°C fan forced. Grease a square 20cm cake pan and line with baking paper. Reserve 16 Fantales. Finely chop remaining Fantales.
  • Step 2
    Place butter and chocolate in a medium saucepan. Stir over low heat until butter and chocolate are melted and mixture is smooth. Remove from heat. Stir in sugar until dissolved. Set aside for 10 minutes to cool.
  • Step 3
    Stir eggs into the chocolate mixture, then sifted flours until combined. Fold in finely chopped Fantales. Spread mixture into the prepared pan. Gently press reserved Fantales, in rows, into the surface. Bake for 30-35 minutes or until just firm to a gentle touch. Set aside in pan for 20 minutes to cool. Serve with Fantales ice-cream and drizzled with caramel sauce.

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