How do you make brownies super-chocolatey?

Question

I just made some chocolate brownies from a cook book, and they have about 120g of chocolate in them, but they are more of a golden-brown colour rather than a dark chocolatey brown... They don't taste particularly chocolatey either.

Does anyone have or know where I can get a recipe for really thick, moist, chocolatey brownies?

Answer 1

I would use Hersery's Coco Powder

Answer 2

I always use this recipe and its absolutely addictive. It's very rich but a little bit once in a while wnver hurt anyone..

250g dark chocolate (i think it's the same as semi sweet)

200g butter

1 cup  plain flour

1 cup sugar

2 tablespoons cocoa powder

3 eggs

white chocolate chips

vanilla extract

Melt the chocolate and butter together then let it cool down.

beat the eggs with the sugar and vanilla extract until thick and pale.

Once the chocolate mix is cool, quickly add in the egg mixture, flour and cocoa and white choc. Mix together quickly and bake it in a 180celcius oven for about 40 mins or until its crispy on top but still soft in the middle.

Answer 3

Notting Hill Brownies



2 cups unsalted butter, melted and cooled

2 cups granulated sugar

1 1/2 cups packed brown sugar

1 1/2 teaspoons vanilla extract

6 eggs

1 1/3 cups unsweetened cocoa powder

2 cups all purpose flour

3/8 teaspoon baking soda

1/2 teaspoon salt

2 cups chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)



Preheat the oven to 350. Spray a 9x13 inch baking pan lightly with non stick cooking spray Line the bottom with parchment paper. Line a baking sheet with parchment paper. Set aside.



In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, granulated and brown sugars, vanilla, and eggs. Beat well on the lowest speed. In a medium bowl, hand whisk the cocoa, flour, baking soda, and salt together. Fold into the batter and blend well with the mixer, stopping once or twice to scrape the bottom of the bowl. Fold in the nuts. Pour into the prepare pan. Smooth the top with a wet knife or metal spatula.



Place the pan onto the prepared baking sheet and bake for 35 to 45 minutes, or until set and slightly firm, but not dry. Let cool completely on a wire rack, then freeze for 1 hour. Unmold and peel off the parchment paper. Cut into squares, roughly 2 1/2x2 1/2 inches. Wrap each in waxed paper and keep frozen or refrigerated. To serve for a party, piles the brownies onto a platter and dust with powdered sugar.



Variation: Skip the powdered sugar and drizzle the brownies with melted chocolate.

Answer 4

more hershey's syrup, more oil, less cooking time. i've added more baker's chocolate, but it sometimes ruins the consistency. my sister adds coffee to hers in the batter.  coffee is in a lot of old, old cookbooks to enhance the chocolate flavor.  i have a book from the early 1900s that says to add coffee.  

Answer 5

Fudgy Chocolate Brownies

1 teaspoon plus 1 cup vegetable shortening

2 cups sugar

4 large eggs

1/2 cup water

1 teaspoon pure vanilla extract

1 cup bleached all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped walnuts

4 ounces semisweet chocolate, chopped

1 recipe Chocolate Icing (recipe follows)

Vote Best Answer Please:)

Answer 6

for every layer of mix add a layer of choclate chips and and use milk instead of water and you can top it with whipped cream melted choclate and caramel  

Answer 7

well first get chocolate brownies then put chocolate chips inside and make sure it melts then everything is super chocolately

Answer 8

add extra chocalate chips and creamy fudge  

Answer 9

i always opt for the easy way, since i SUCK at baking....here's what i have done:  get a box of chocolate brownie mix.  mix as directed.  then pour some of the mix in the pan then put a hershey bar (whatever kind you like) then pour the rest of the mix on top and bake....viola!!!  

Answer 10

add more chocolate then your suppose to or use semi sweet chocolate.

=]

Answer 11

THE BEST BROWNIES YOU'VE EVER HAD (Easy and Delicious)

Ingredients:

    * 3/4 cup all-purpose flour

    * 3/4 cup NESTLE TOLL HOUSE Baking Cocoa

    * 1/4 teaspoon salt

    * 1/2 cup (1 stick) butter, cut in pieces

    * 1/2 cup granulated sugar

    * 1/2 cup packed brown sugar

    * 3 large eggs, divided

    * 2 teaspoons vanilla extract

    * 1 cup chopped pecans

    * 3/4 cup NESTLE TOLL HOUSE Premier White Morsels

    * 1/2 cup caramel ice cream topping

    * 3/4 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

Directions:

PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.