Best Colorado Chip Brownies Recipes

CHOCOLATE CHIP BROWNIES

Steps:

• In a medium bowl, whisk together the eggs, cocoa powder, salt, baking powder, and vanilla. Set aside.
• In a medium microwave-safe bowl, combine the butter and sugar. Heat in the microwave for 30 seconds at a time until the butter is melted.
• Stir and continue heating just until the butter starts to foam. You don't want to bring it to a boil, just heated through to melt some of the sugar which will help create that top shiny crust on top of the brownies. This should take about 1.5 -2 minutes total for the butter to melt and start to foam.
• Add the hot butter mixture to the cocoa mixture. Whisk until smooth. Stir in the flour, and then stir in 1/2 cup of chocolate chips until melted. Let cool for 15 minutes.
• Meanwhile, preheat your oven to 350F. Butter and line an 8×8″ baking pan with parchment paper.
• Once the batter has cooled, stir in the rest of the chocolate chips and spoon the batter into the prepared baking pan. Spread the batter out evenly in the pan.
• Bake for about 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set, but the center should still look moist. Let cool before cutting into squares.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in 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.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

EASY BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. Spray with cooking spray.
• In medium bowl, stir Cookie Layer ingredients until soft dough forms. Press mixture evenly in bottom of pan.
• In medium bowl, stir Brownie Layer ingredients until well blended. Spread on top of cookie layer in pan.
• Bake 33 to 38 minutes or until brownies are set around edges and toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.

CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees F. Prepare 8-inch square baking pan with non-stick spray. Set aside. Combine melted butter and cocoa powder. Set aside to cool. In large bowl beat eggs until frothy. Add Stevia Extract In the Raw and Sugar In The Raw. Combine flours, baking powder and salt - add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips. Pour batter into baking pan and bake at 350 degrees F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

HOME

Steps:

• Preheat oven to 350° F. Grease 9-inch-square baking pan.
• Combine flour, cocoa, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs, one at time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/2 cups morsels. Spread into prepared pan.
• Bake for 25 to 30 minutes or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack (brownies will sink in center when cooled).
• Microwave remaining morsels in heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 to 45 seconds; knead. If necessary, microwave at additional 10- to 15-second intervals, kneading until melted. Cut tiny corner from bag; squeeze to drizzle over brownies. Refrigerate for 5 minutes. Cut into squares.

HOMEMADE CHOCOLATE CHIP BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and then spray with nonstick baking spray. (the foil is optional)
• Whisk together the melted butter and cocoa powder and set aside.
• Beat the eggs until light in color. Add the sugar and vanilla and beat again.
• Add the chocolate butter mixture into the eggs and beat until mixed in.
• Sift together the flour, salt, and baking powder and slowly add to the egg mixture. Do not over beat.
• Stir in the mini chocolate chips by hand.
• Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
• Let cool completely before cutting into 9 squares. Dust with powdered sugar, if desired.

COLORADO CHIP BROWNIES

Steps:

• Melt butter and chocolate in top of double boiler over simmering water.
• Cool to room temperature.
• In large mixing bowl, cream butter, sugar, eggs, and vanilla; blend in chocolate mixture.
• Add flour and salt; mix well.
• Stir in chocolate chips and nuts.
• Spread batter into greased and floured 9x13-inch pan.
• Bake at 350 degrees for 25- 30 minutes.

CHOCOLATE CHIP BLOND BROWNIES

Steps:

• Preheat oven to 350.
• Melt butter, add brown sugar, egg and vanilla.
• Mix well.
• Add remaining'dry' ingredients.
• Spread in a well-greased an 8 or 9 inch pan.
• Bake at 350 for 30- 40 minutes.