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Extremely chocolaty chocolate brownies recipe

Extremely chocolaty chocolate brownies recipe

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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

Moist, light and fluffy chocolate brownies that make you want to eat the whole batch! Best eaten slightly warm.

Glamorgan, Wales, UK

74 people made this

IngredientsServes: 12

  • 115g plain flour
  • 1 pinch bicarbonate of soda
  • 1 tablespoon cocoa powder
  • 300g milk chocolate
  • 85g butter
  • 3 eggs
  • 200g caster sugar

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Pre heat oven to 180 C / Gas 4. Grease a square baking tin.
  2. Sift together the flour, bicarb and cocoa powder in a small bowl.
  3. Break the chocolate into a saucepan, add the butter and melt together over a gentle heat, stirring constantly until smooth. Remove from heat.
  4. Put the eggs and sugar into a jug and whisk. Add the egg mixture to the flour mixture, then stir in the melted chocolate. Pour the mixture into the greased baking tin.
  5. Bake in the oven for 30 minutes, until when a knife inserted into the centre come out clean.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (12)

Lovely recipe! Tried today to provide a quick tea for visiting guests and they were not disappointed! The only thing I would say is make sure you mix in thoroughly as I found when pouring the mix into the tin, there was a large pocket of flour lurking at the bottom! - Just a tip! But I love this recipe as I didn't have to get my mixer out as I do for many baking recipes! Thank you.-03 Aug 2013

My 14 year old made these and they tasted really good-12 Aug 2012

Really easy to make and they were loved by everyone!-29 Dec 2014

When it comes to sweet treats and dessert, rich and chocolaty always wins. These double chocolate brownies are topped with a homemade chocolate buttercream frosting that makes these the most incredible, decadent and favorite brownie recipe you could ever bite into.

What is the Chocolate Used in Chocolate Brownies

When you are making these double chocolate brownies, you will be using cocoa powder and chocolate syrup in the brownie batter. Then these moist brownies are topped with a homemade chocolate buttercream frosting. Cocoa powder is used in the buttercream frosting to create a delicious flavorful chocolate mixture that makes these fudge brownies so delicious.

How to Store Brownies

Whenever you make double chocolate brownies with chocolate buttercream frosting, you want to make sure you store it in an airtight container. If the brownies are left uncovered, they will get dried out and become hard. You can also store the double chocolate brownies in a freezer bag.

Can Double Chocolate Brownies be Frozen

I love putting desserts in the freezer. It is a great way to have desserts on hand whenever the craving hits or when unexpected guests come to the house. Double chocolate brownies with chocolate buttercream frosting make a great freezer dessert.

When you are ready to freeze these brownies, you will want to freeze them on a plate or something similar before you freeze them in an airtight container. This lets the frosting freeze and get hard before the brownies are stacked on top of each other.

Once the brownies are frozen, move them to an airtight container or freezer bag. I like to keep parchment paper between the layers to make it easier to remove the brownies when I am ready to serve them. Let them thaw at room temperature before serving.

Variations to Chocolate Brownies

I love topping these brownies with homemade chocolate buttercream. It makes an incredibly rich brownie. Then I add sprinkles and M&Ms. You can change up the brownies for something slightly different, like adding chocolate chips or white chocolate chips. Here are a few more suggestions to try.

1. Preheat the oven at 350°F (180°C) to keep it ready.

2. Line the square baking dish with parchment paper that is available in the market.

3. Chop the chocolate finely into very little pieces. Melt half of it in the microwave. Save the rest of the chocolate for later use.

4. Take a large bowl to mix the butter and sugar and beat eggs and the vanilla extract together for 1-2 minutes.

5. The colour of the mixture will become fluffy and light.

6. Now whisk the melted chocolate with the flour, cocoa powder, and salt.

7. Mix the chocolate chunks, then transfer the batter to the prepared baking dish.

Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.

Can I use almond butter instead of cashew butter in these paleo brownies?

You can. If you don't have access to cashew butter, absolutely make the swap. However, I've tested this recipe multiple times, and it tastes the absolute *best* with the mixture of cashew butter and tahini.

My sister Megan let me know they were the best brownies I&rsquove ever made, while my mother wasn&rsquot so sure.

She asked to try one and I served one up on a plate, grabbed a fork & dug in without hesitation&hellip

My mom didn&rsquot seem to have any sort of reaction, so when I asked her how they were and was told they were &ldquoalright&rdquo, I was disappointed.

5 minutes later, her plate seemed to read a different response. It was practically licked clean, so I went ahead and patted myself on the back any way.

I knew my sister was the hardest to please with baked goods, so if she told me my brownies were damn good, I knew they were.

How Do You Make M&M Brownies?

The first thing you want to do is grease a baking dish with nonstick spray or butter. Combine the all-purpose flour, salt, and cocoa powder in a bowl and set aside. Melt the butter and chocolate and then add 1/2 cup of m&ms. Stir in the sugar and let it cool a bit. Incorporate the room temperature eggs one at a time while stirring. Add the vanilla extract and finally fold in the flour mixture and remaining m&ms. Pour the brownie batter into the prepared baking dish and bake for 45 minutes in a preheated oven at 350 degrees F. Let it cool completely before eating.

Extremely chocolaty chocolate brownies recipe - Recipes

I have to say that THIS is one of the most comforting recipes that help us to survive through the toughest Covid time from March to May.

I called these the ULTIMATE chocolate brownies cookies because they were made with minimal flour, butter and sugar, and lots of chocolate, even more chocolate than the Extremely Chocolaty Fudgy Double Chocolate Fudge Cookies at here and Nigella Lawson's Totally Chocolate Cookies at here.

These super-chocolaty bittersweet brownies-like cookies are the BEST being gooey, fudgy and heavenly on the day when they were freshly baked. Although they won't be gooey with the embedded semi-melting chocolate on the next day, these soft moist fudgy chocolate cookies can taste equally heavenly with their super rich chocolaty taste. My son said that these cookies taste really really really good with a glass of cold milk.

This is why I prefer to bake the minimal amount of these cookies at one go and bake these cookies very often! LOL.

Looking for a recipe to bake if you are bored at home?
Try baking these gooey fudgy Ultimate Chocolate Brownies Cookies!
It's a MUST-BAKE recipe for chocolate lovers.
My husband said these are always his favourite chocolate cookies.
Why am I surprised?
Simpy because these cookies are mostly made with.
chocolate, chocolate and mostly CHOCOLATE.

I know. This easy melt-mix-and-bake recipe is always reliable and won't fail us. You wanna try?

Watch my video to how I baked these heavenly chocolate cookies.

Like my chocolate cookie and other recipes? It will be really nice if you can LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you indicates that I'm in the right track. And I will try my best to bake and share more. Thank you for your support!

Here's the recipe that is adapted from here.

Makes about 15-18
200g dark chocolate with 70% cocoa - I'm using Callebaut dark chocolate callets with 70% cocoa
30g unsalted butter
100g (1/2 cup) light brown sugar
1 large egg, at room temperature
1/2 tsp vanilla paste or extract
35g (1/4 cup) plain/all purpose flour
1/4 tsp baking powder
150g (3/4 cup) dark or milk chocolate chips - I'm using Callebaut dark chocolate callets with 54% cocoa

Preheat the oven to 180ºC. Line baking trays with baking paper.

Melt the chocolate with the butter in a small saucepan over low heat or microwave using low power.

Set aside to cool for 5 min. Combine sugar, egg and vanilla in a mixing bowl. Add chocolate mixture into the egg mixture and mix until just combined.

Sift flour and baking powder into the chocolate mixture and mix until just combined. Then, stir in the chocolate chips. IMPORTANT - Do not over-mix!

Scoop large heap tablespoonful of dough onto the prepared tray. Bake for 10 min or until they are firm at the edges. IMPORTANT - Do not bake these cookies in smaller sizes because large cookies with less surface area to volume ratio and more body can retain more moisture inside. Do not over-bake the cookies and it's ok if the freshly baked cookies are soft in the middle. Allow cookies to cool and firm up slightly on the tray for 5-10 mins, then transfer onto wire racks to cool slightly further or completely.

Serve and enjoy. These brownies-like cookies will be gooey when they are warm and freshly baked. They won't remain gooey when they are completely cooled but they will remain soft, moist and fudgy.

Store any uneaten completely cooled cookies in an airtight container at room temperature for up 3 days.

Chocoholic: Perfect Brownies

These brownies are not a mocha-macchiato-molten-center brownie, a death-by-triple-truffle brownie, or a cheesecake-chocolate-crack brownie. They're just a good 'ole basic brownie. No hoopla, nothing fancy, but soul satisfyingly good. These are the kind of "I want to knock everyone's socks off but don't want to look like I've tried too hard" type of brownie. Yes, it's unpretentious. And yes, it's seriously chocolaty and furiously fudgy folks. A chocoholic wouldn't let you down.

Growing up, my benchmark brownie was off the back of the Baker's unsweetened chocolate box. And I was extremely lucky to have a mom who was willing to make 'em from scratch rather than take the easy road with a box of mix. Half cakey, half fudgy, these were the end-all brownie for me until I realized, one day, that the Baker's recipe was just way too sweet. (But I won't blame them, my taste buds probably just changed).

Since then, I've spent most of my pastry chef life in search of my brownie mecca, trying out and tweaking dozens of brownie recipes, never satisfied. An unending quest for the elusive brownie balance of chocolate, sweetness, and cakey-fudgy texture. I'll tell ya, it's not easy. Too much chocolate wrecks the texture. Same goes for too little sugar. Too much flour and you muddle your chocolate flavor too little flour and forget about sliding out neatly sliced squares. You might as well scoop it out of the pan with a spoon.

Using the Baker's recipe as a guide, I fiddled around with the ingredients to nail this perfect basic brownie. The original recipe calls for just unsweetened chocolate and a mountain of sugar. The result is a brownie that's a bit too sweet and one dimensional. (I tried just lessening the sugar but it made the texture too dry). To achieve a fuller chocolate flavor, I used a slightly sweet and intensely chocolaty bittersweet chocolate (70% cocoa), with a few tablespoons of cocoa powder and a bit of salt (always a good idea when you want to enhance chocolate flavor). The slight sweetness of the 70% chocolate let me cut back on the added sugar while keeping the texture just as moist as before. To keep the brownies from being too cakey, I decreased one of the eggs to just a yolk (sorry, cake fans).

These chocolaty brownies emerge from the oven with a crusty top of crunchy walnuts, and a moist, fudgey texture within. Finally—brownies perfect enough to not have to hide behind a superfluous veil of flavorings and gimmick.

Steps to Prepare Perfect Easy vegan brownies

Hello everybody, welcome to my recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Easy vegan brownies recipe here. We also have wide variety of recipes to try.

Before you jump to Easy vegan brownies recipe, you may want to read this short interesting healthy tips about The Meals You Pick To Eat Are Going To Effect Your Health.

When it comes to the foods that you eat, you will find that your overall health can be effected either positively or negatively. One of the foods you really should be avoiding is just about any foods you get at a fast food place. These kinds of foods are filled with bad fat and also have almost no nutritional value. For this reason we are going to be going over the healthy foods that you should be ingesting that will have a beneficial effect on your health.

One of the first types of foods you need to be eating plenty of, is various berries. The quantity of vitamin C that can be found in berries, is one of the main reasons you should be eating berries. Most berries also have an awful lot of anti-oxidants, which is extremely beneficial to your overall health and is particularly good for your circulatory system. You may additionally be aware that antioxidants can also help make sure you have healthy cells and it can in addition help to stop the degeneration of the cells.

If you decide that your health is important to you, you need to take these suggestions to heart. Something that you need to actually avoid is all of the processed foods that you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to easy vegan brownies recipe. To cook easy vegan brownies you only need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Easy vegan brownies:

  1. Use 1 cup of cocoa powder.
  2. Provide 1 cup of flour.
  3. Provide 2 cups of granulated sugar.
  4. Provide 1/2 of cup+ 2 tbsp water.
  5. You need 4 tbsp of chia seeds.
  6. Use 2/3 of vegan butter.
  7. Prepare 1 tsp of vanilla extract.
  8. Provide 1 tsp of salt.
  9. Get 1 cup of vegan chocolate chips.

Instructions to make Easy vegan brownies:

  1. Prepare the chia eggs: stir the chia seeds and the water in a small bowl, then set aside about 10 minutes until thickened..
  2. Preheat the oven to 180 degrees C and line a cooking pan with parchment paper. (about 8×10 pan)..
  3. In a large bowl whisk the melted butter and sugar together, adding the chia seeds and vanilla extract. Mix until well combined..
  4. Add the flour, cocoa and salt over wet mixture and whisk until combined..
  5. Fold in half of the chocolate chips, then pour the batter into the cooking pan. Top it with the rest of the chocolate chips..
  6. Bake for 35-40 minutes or until the middle of the brownies is set.Re.
  7. Remove from the oven and let cool for at least 15 minutes then serve as desired!.

Perfect chocolate brownies, incredibly fudgy, super and downright indulgent. Vegan zucchini brownies which are soft, moist, gooey, fudgy, and very chocolaty! The recipe is plant-based, gluten-free, easy to make, and delicious! Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste.

If you find this Easy vegan brownies recipe useful please share it to your close friends or family, thank you and good luck.


If you have any other questions about this cocoa powder brownie recipe or any other, please don&rsquot hesitate to get in touch.

You can leave a comment here, and I will be back in touch in about 24 hours.

If your question in more urgent, you can email me and I answer within about 4 hours.

Either way, I promise to help!

Craving More Chocolaty Goodness?

    my tweaks to my mom&rsquos recipe. One of the best chocolate pound cakes in the world, if I do say so myself ridiculously chocolatey and smooth. Decadent. a little less intensely chocolatey, but still full of bittersweet chocolate flavor and topped with two kinds of glaze these brownies are the best. If you like strawberry and chocolate together, you won&rsquot want to miss these brownies with a strawberry balsamic swirl Like a Sacher torte, but in brownie form, completely with bittersweet glaze. Nice!

Recipe Summary

  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1 1/4 cups sugar
  • 3 large eggs

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt set aside.

Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes remove bowl from pan. Add sugar mix to combine. Add eggs, and mix to combine. Add flour mixture mix just until moistened (do not overmix). Transfer batter to prepared pan smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.