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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Fudgey Homemade Chocolate Chunk Brownies Recipe | Easy Cooking
Try My Easy FoolProof FUDGEY HOMEMADE CHOCOLATE CHUNK BROWNIES . You wont regret it ;)
Homemade brownies are the best ! Specially if you try my yummy recipe :D
Ingredients:
• 8 oz or 225g melted unsalted butter
• 2 tbsp instant coffee
• 4 eggs
• 2 ¼ cup sugar
• 1 ½ cup All-purpose flour
• ½ cup cocoa powder
• 1 tbsp vanilla essence
• 1 tsp salt
• 4 oz melted semi-sweet chocolate
• 4 oz chopped semi-sweet
chocolate + extra for topping
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Chocolate Chunk Brownie Cupcakes | Food | Woolworths SA
This is the ultimate chocolate cupcake: packed with nuts, melty on the inside and topped with condensed-milk ganache. Look upon them as emotional support cakes.
INGREDIENTS
150 g flour
75 g good-quality cocoa
130 g brown sugar
290 g caster sugar
175 g butter, melted and cooled
1 t vanilla paste
3 free-range eggs
100 g macadamia nuts, roughly chopped
For the ganache:
200 g milk chocolate
100 g dark chocolate
1 x 385 g can condensed milk
COOKING INSTRUCTIONS
1 Preheat the oven to 180°C and line a 12-hole muffin pan with cupcake holders.
2 Place the flour, cocoa, brown and caster sugar, butter, vanilla paste and eggs into a large mixing bowl and whisk until smooth.
3 Add the macadamia nuts and fold through. Spoon the mixture into the cupcake holders, filling them three-quarters of the way.
4 Bake for 20 minutes, or until cooked through but fudgy in the centre.
To make the ganache, melt the chocolate over a saucepan of simmering water. Fold through the condensed milk, then spread onto the cupcakes.
(Makes 12 cupcakes)
Yummy Chocolate Chunk Brownies Recipe
instagram: @cooking_with_n
Chocolate-Chip Brownies- Everyday Food with Sarah Carey
Sarah Carey shows just how easy it is to create the ideal chocolate-chip brownie recipe and shares a sure-fire tip for effortlessly removing them from the pan.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
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