How To make Holiday Double Chocolate Brownies
1 c Butter or margarine
2 c Sugar
2 ts Vanilla extract
4 Eggs
1/2 c HERSHEY'S Cocoa
1 1/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
10 oz Holiday Baking Bits
-(Candy Coated, HERSHEY'S)
Heat oven to 350 F. Grease 13x9x2-inch baking pan. In large microwave-safe bowl, place butter. Microwave at HIGH (100%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Spread batter into prepared pan. Bake 10 minutes; sprinkle candy coated bits over top. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. (km@salata.com)
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You can never go wrong with chocolaty fudgy brownies, so let's make some for the holidays!!!
WRITTEN RECIPE:
INGREDIENTS:
10 tablespoons (142 grams) of unsalted butter (cut into small pieces)
1 1/4 cups (250 grams) white granulated sugar
3/4 cups (85 grams) natural unsweetened cocoa powder
2 teaspoons water
1 teaspoon vanilla extract
2 large eggs
1/3 cup (40 grams) all-purpose flour
1 cup walnut (chopped) or any other nuts of your choice
Double Chocolate Brownies
These Double Chocolate Brownies are for true chocolate lovers as they are loaded with chocolate. Crunchy on the top and super fudgy on the inside, these brownies are out of this world!
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RECIPE
INGREDIENTS
6 ounces (170g) dark chocolate, melted
5 ounces (140g) butter
1 teaspoon instant coffee granules
1 cup sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 tablespoon cocoa powder
¼ teaspoon salt
¾ cup flour
3 ounces chocolate (80g), chopped
¼ cup crumbled hazelnuts, optional
INSTRUCTIONS
Butter a 8X8 inches baking pan. Line it with baking paper and set aside.
Preheat oven to 180C.
Boil water in a pot and place a large heat-proof bowl that fits over it. Melt chocolate in that bowl.
Add in butter and mix well. Add in coffee granules and stir.
Remove from heat and add in sugar when it’s still hot. Mix it well.
Break eggs into the bowl, one at a time. Mix between each.
Add in vanilla extract and mix.
Add in cocoa powder and salt.
Pour flour in it and mix just until combined.
Stir in chopped chocolate and hazelnuts (optional). Don’t over mix.
Pour the batter into the prepared pan and bake for 35-40 min.
Cut in squares after it is completely cooled.
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Double Chocolate Brownie with Fudge Topping Recipe
Decadent and easy to make fudge brownie has simple, all natural ingredients. Perfect fudgy brownie texture. Soft and moist. The fudge topping is an added palate pleaser. Enjoy with a tall glass of cold milk!
You can add nuts or candy to the topping for variations. Makes a great holiday food gift!
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Giada De Laurentiis' Double Chocolate Brownies | Giada in Italy | Food Network
Giada uses two kinds of chocolate to make her rich and fudgy brownies!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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Double Chocolate Brownies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 55 min
Active: 25 min
Yield: 16 servings
Ingredients
1 stick (8 tablespoons) unsalted butter, at room temperature, plus 1 1/2 teaspoons for buttering the baking dish
6 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 large eggs, plus 1 large egg yolk, at room temperature
1/2 cup all-purpose flour
3/4 cup semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.
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Giada De Laurentiis' Double Chocolate Brownies | Giada in Italy | Food Network