Kittencals Extreme Chocolate Brownies Food

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CANDY BAR CHOCOLATE BROWNIES



Candy Bar Chocolate Brownies image

Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn't ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup's a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you'll get mush instead of chunks.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield about 16 brownies

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
1 1/2 cups sugar
2 large eggs
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups unsweetened cocoa powder
1/2 cup all-purpose flour
10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended - Snickers fun size)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
  • Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.

KITTENCAL'S EXTREME CHOCOLATE BROWNIES



Kittencal's Extreme Chocolate Brownies image

if your looking for an everyday run-of-the-mill cake-style brownie then pass this by, this is a a moist chewy extreme chocolate bakery-style brownie that takes little time to make and tastes even better the next day, it's everything a good brownie should be! --- I have even made these using half brown sugar and half white sugar, the amount of sugar listed will give you a sweet brownie you may reduce the sugar by 1/4 cup or more if desired or if you have a sweet tooth use amount stated --- add in a couple of tablespoons of coffee-flavored liqueur in place of the vanilla if desired -- according to a reviewer oil may be used in place of the butter successfully --- these brownies freeze very well, they are so simple to make just mix everything by hand, they bake out so rich and sinful! --- see recipe#89207

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 50m

Yield 36 brownies

Number Of Ingredients 9

2/3 cup butter or 2/3 cup margarine
1 1/2 cups sugar (reduce to 1-1/4 cups for a less sweeter taste)
1/4 cup water
4 cups semi-sweet chocolate chips, divided (32 ounces)
2 teaspoons vanilla
4 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Set oven to 325 degrees F.
  • Grease a 13 x 9-inch baking pan.
  • In a heavy saucepan, bring butter, sugar and water to a boil, stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes).
  • Remove from the heat, with a wooden spoon, stir in 2 cups chocolate chips until melted; cool slightly, beat in vanilla.
  • In a mixing bowl,whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed.
  • Mix together flour, baking soda and salt; add to the egg/chocolate mixture; mix well to combine.
  • Stir in the remaining chocolate chips.
  • Spread into prepared baking pan.
  • Bake for 35-40 minutes (don't over bake).
  • Cut into squares.
  • Note: If desired, chopped walnuts may be added.

Nutrition Facts : Calories 179.6, Fat 9.6, SaturatedFat 5.7, Cholesterol 29.7, Sodium 90, Carbohydrate 24.3, Fiber 1.2, Sugar 18.6, Protein 2.1

DECADENT CHOCOLATE BROWNIES



Decadent Chocolate Brownies image

A brownie for chocolate lovers, this will really hit the spot when you're craving something "really chocolatey". This is a true brownie - not a cake brownie and not fudge. I do not recommend subbing out any of the dairy in this dessert, so keep that in mind. It will stay soft for days and has that perfect brownie texture. Side note: the batter will be thicker than you'd expect! That's OK!

Provided by Amber M.

Categories     Dessert

Time 40m

Yield 8 Slices

Number Of Ingredients 9

2 large eggs
1/2 cup salted butter, melted
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon baking powder
1/3 rd cup cocoa powder
1 cup unbleached white flour
1 tablespoon whole fat sour cream, heaping
1/2 cup chocolate bar with almonds, chopped

Steps:

  • Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.).
  • In a large mixing bowl, add egg and butter. Whisk until blended smoothly.
  • Whisk in white sugar, then add vanilla and baking powder.
  • Add cocoa powder, blend thoroughly.
  • Mix in flour (SLOWLY) and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!).
  • Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand.
  • Grease a 9" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides.
  • Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.

EXTREME BROWNIES



Extreme Brownies image

These are SO good and chewy! You'll certainly need a nice cold glass of milk to go with these super delicious brownies!

Provided by Its all good

Categories     Dessert

Time 1h12m

Yield 24 serving(s)

Number Of Ingredients 11

21 tablespoons unsalted butter, room temperature
3/4 cup Dutch-processed cocoa powder (such as Droste)
2 cups sugar
1 1/2 cups cake flour
4 eggs
2 teaspoons vanilla
1 cup walnut pieces
1 ounce Kraft caramels
4 -6 tablespoons whipping cream
1 cup belgian semi-sweet chocolate chips
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 13-by-9-inch baking dish.
  • In a mixer bowl, beat 10 tablespoons butter until light and fluffy.
  • In a separate bowl, whisk together 6 tablespoons cocoa, 1 cup sugar and ¾ cup flour.
  • In a small bowl, lightly whisk together 2 eggs and 1 teaspoon vanilla. Add egg mixture alternating with cocoa mixture to butter until well-incorporated. Stir in ½ cup walnuts.
  • Spread mixture evenly in prepared pan. Bake 5 to 6 minutes, until the batter has risen in the middle. Remove from oven and tap pan firmly on the counter to make brownies fall. Be careful; some batter might splash out at this point. Place brownies in oven for another 5 to 6 minutes. Brownies will not be fully baked at this point. Cool to room temperature, then refrigerate at least 3 hours, or until thoroughly chilled.
  • In a double boiler, heat the caramels with 1 tablespoon butter and 4 tablespoons of the cream until melted and smooth. If necessary, stir in remaining 2 tablespoons cream to achieve a consistency that is pourable when warm, and thick but oozing at room temperature.
  • Pour caramel mixture over chilled brownie layer, taking care to push the caramel into the corners. Sprinkle with the chocolate chips. Freeze at least 4 hours, until caramel is very firmly set.
  • Make another batch of brownie batter, as before. Carefully spread batter over the frozen caramel and chips layer, being careful not to disturb the caramel or chips.
  • Bake at 350 degrees for about 30 minutes, or until the center looks done. Because of the chocolate-and-caramel layer, using the toothpick test or shaking the pan are not good methods to determine doneness. Brownies will fall as they cool; this is desirable.
  • Cool to room temperature, then refrigerate overnight. This allows the caramel-and-chocolate-chip layer to set.
  • Cut into squares and dust with confectioners' sugar. Store in the refrigerator or freeze. Bring to room temperature to serve.
  • Editor's note: If you can't find Belgian chocolate chips, you can chop semisweet Belgian chocolate into small pieces. You can also use regular semisweet chocolate chips, although the flavor might not be the same.

Nutrition Facts : Calories 292.3, Fat 17.6, SaturatedFat 9, Cholesterol 65.5, Sodium 18.6, Carbohydrate 33.5, Fiber 1.8, Sugar 24, Protein 3.5

KITTY CAT BROWNIES



Kitty Cat Brownies image

Kitty Cat Brownies are the "purr-fect" treat for a child's birthday party, and decorating the cat can be a "purr-fectly" fun activity for party-goers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container Betty Crocker™ Rich & Creamy dark chocolate, chocolate or milk chocolate frosting
2 large yellow gumdrops
1 large green gumdrop
1 small black gumdrop
Black shoestring licorice
6 candy corn

Steps:

  • Heat oven to 350°F. Line 2 (8-inch or 9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
  • Make brownie batter as directed on box. Divide batter evenly between pans.
  • Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
  • Lift foil and brownie from pan; carefully remove foil. Cut 1 round as shown in diagram. Arrange uncut round and the pieces, top sides down, on large tray or foil-covered cardboard, 18x12 inches, to form cat. Frost cat, attaching pieces with small amount of frosting.
  • Cut thin slice from bottom of each yellow gumdrop; use slices for eyes. Cut thin slice from green gumdrop; use to make pupils. Use black gumdrop for nose and shoestring licorice for whiskers, mouth and from paws. Attach 3 candy corn on each paw for claws. Store loosely covered.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 25 g, TransFat 1 g

PERFECT CHOCOLATE BROWNIES



Perfect Chocolate Brownies image

Make and share this Perfect Chocolate Brownies recipe from Food.com.

Provided by Virginia

Categories     Bar Cookie

Time 40m

Yield 28 brownies, 28 serving(s)

Number Of Ingredients 9

3/4 cup cocoa powder
3/4 cup shortening
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts or 1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13" pan.
  • Melt shortening in a large saucepan over low heat, then stir in cocoa.
  • Remove from heat.
  • Mix in sugar and vanilla then mix in eggs one at a time.
  • Stir in remaining ingredients then stir in nuts.
  • Bake for 30 minutes.
  • Cool completely, before cutting into 2x2" squares.
  • I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.

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