How To make Chocolate Chunk Brownies
1 1/4 c All-purpose flour
1/4 ts Baking soda
1/8 ts Double acting baking powder
1/8 ts Salt
14 oz Semisweet chocolate
Finely chopped 1 c Granulated sugar
9 tb Unsalted butter :
cut
Tablespoons 1/4 c Light corn syrup
1/4 c Water
3 lg Eggs chilled
1 tb Vanilla extract
1 1/2 c Coarsely chopped walnut :
Halves, divided 9 oz Swiss dark chocolate cut
Inch chunks :
divided
Position a rack in the center of the oven and preheat to 325 degrees F. Line a 13-by-9 1/2-inch baking pan with a double thickness of aluminum foil so that the foil extends 2 inches beyond the two short ends of the pan. Fold the overhang down along the sides of the pan. Butter the bottom of the foil-lined pan. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Place the semisweet chocolate in a large bowl. In a medium saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts, the sugar is dissolved and the mixture comes to a boil. Remove the pan from the heat and pour the hot syrup over the chocolate. Let the mixture stand for 1 to 2 minutes, to melt the chocolate. Whisk until smooth. One at a time, whisk in the eggs, blending until smooth. Whisk in the vanilla and the flour mixture, mixing until the batter is smooth. Using a rubber spatula, fold in 1 cup of the walnuts and 6 ounces of the Swiss chocolate chunks. Scrape the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the remaining 1/2 cup of walnuts and 3 ounces of chocolate chunks over the top of the batter. Bake the brownies for 40 to 50 minutes, or until a cake tester or toothpick inserted into the center of the brownie comes out with a few moist crumbs clinging to it. Cool the brownies in the pan set on a wire rack. When the brownies are completely cool, cover the pan of brownies with plastic wrap and let the brownies set at room temperature for at least 6 hours or overnight. Invert the brownies onto a large plate or cutting board. Remove the pan and carefully peel off the foil. Invert again onto a smooth cutting surface and cut into 24 bars. Store the brownies at room temperature in an airtight container for up to five days. Recipe By :
How To make Chocolate Chunk Brownies's Videos
Basics to Brilliance | molten choc-chunk brownie | donna hay
These brownies are the thing I'm known for. To me the perfect brownie has a really thin, crunchy top and with a molten, gooey, fudgy choc-chunk centre. Layers of decadence! Find the recipe in my new cookbook Basics To Brilliance.
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Pumpkin Chocolate Chip Brownies #shorts #baking
#Shorts #baking #pumpkinchocolatechipbrownies
This fall recipe is a twist on the classic pumpkin brownie, instead making pumpkin chocolate chip brownies!
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In this video Nicole Renard shows you how to make pumpkin chocolate chip brownies, perfect for the fall weather!
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How To Make: Betty Crocker Fudge Brownie Mix
This is how to bake Betty Crocker Fudge Brownies from a box.
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Do you prefer cakey or fudgy chocolate brownies?
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Chocolate Fudge Brownies (without butter)
Fudge brownies without butter
Castor Sugar ¾ Cup
Oil ½ Cup
Eggs 2
Melted Chocolate 200g
Vanilla Essence 1 tsp
Coffee 1 tsp
Hot water 2 tbsp
All purpose flour ⅔ Cup
Cocoa Powder ⅛ Cup
Salt ¼ tsp
Chocolate Chunks 100g ( optional )
I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
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If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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