Best 3 Chunky Chocolate Brownies Recipes

CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven and preheat to 350°F (180°C).
• Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
• OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
• OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
• Stir in the chocolate chunks.
• In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
• Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
• Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
• Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
• Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
• Serve with a scoop of ice cream and a drizzle of caramel.
• Enjoy!

CHUNKY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
• Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
• Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
• Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.

CHUNKY CHOCOLATE CARAMEL PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
• (Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well.
• Add the eggs, blend well.
• Stir in flour, blend well.
• Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
• Don't turn the oven off yet!
• While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
• Microwave on high for about 2 minutes, the caramels should be partially melted.
• Stir to help them melt completely.
• Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
• Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
• It's ok if some of the caramel is showing.
• Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
• Bake for another 30 minutes or until the brownies are firm.
• Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
• These would make a decadent gift for someone who loves the flavor combination!
• You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
• Or, depending on your mood, you could hide them and eat them all yourself!