Time 4h5m Yield 10 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Line 15x10x1-inch pan with waxed paper or foil; grease with shortening. Reserve 1 cup of the chocolate chips for frosting and garnish. In 3-quart saucepan, melt butter and remaining 1 cup chocolate chips over medium heat, stirring occasionally; remove from heat. Stir in granulated sugar, flour, nuts, baking powder, vanilla, salt and eggs. Spread evenly in pan. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto cooling rack. Carefully remove waxed paper. Cool brownie completely, about 1 hour. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff. Stir in 2/3 cup chocolate chips. Cut brownie crosswise into 4 equal pieces, 10x3 3/4 inches. Trim off stiff edges of brownie if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat twice. Top with remaining brownie piece. Frost sides and top with remaining frosting. Garnish with reserved 1/3 cup chocolate chips. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.
Time 2h10m Yield 6 Number Of Ingredients 5 Steps:
Spray 4 1/2-quart slow cooker with baking spray with flour. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.
Time 40m Yield 4 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.
Time 1h5m Yield 1 dozen. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar and cocoa. Add eggs, 1 at a time, whisking to blend after each addition. Add flour; stir just until combined. Stir in nuts. Spread into prepared pan. Bake 15 minutes., Meanwhile, for cookie layer, melt butter in another microwave-safe bowl. Stir in brown sugar. Whisk in egg. In a small bowl, whisk flour and baking soda; stir into butter mixture just until combined. Stir in chocolate chips. Spoon mixture over hot brownie layer., Bake 35-40 minutes longer or until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan on a wire rack. Lifting foil, remove brownies from pan. Cut into bars.
Time 5h30m Yield 8 servings Number Of Ingredients 10 Steps:
For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the vanilla whipped cream frosting: Add the cream, confectioners’ sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
Time 1h5m Yield 1 cake Number Of Ingredients 8 Steps:
Melt butter and 2 cups chocolate chips together. In a bowl, mix flour and soda together. Put melted chocolate mixture in a large bowl. Add sugar and beat for 5 minutes. until smooth. Add vanilla essence and gradually add water. Mix well. Add eggs, one at a time, beating well, after each addition. Add flour mixture and mix on low speed until blended. Fold in remaining 1 1/2 cups semi-sweet choc chips. Pour into a greased 10" round pan. Bake at 325 deg. F for 35-45 minutes . Cool. Store in your fridge.
Yield 6 servings Number Of Ingredients 6 Steps:
Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. Bake according to package instructions, and cool completely. Beat cream cheese and sugar until smooth. Fold in vanilla and whipped cream, then fold in the chocolate chips. Spread cream cheese mixture over the cooled brownie in the springform pan. Decorate with toppings of your choice, or just leave it plain! Refrigerate for at least 4 hours before serving. Enjoy!
Time 55m Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan for the brownies. Combine 2 cups sugar, 1 1/2 cups flour, 1 cup butter, cocoa powder, eggs, vanilla extract, and salt together in a bowl. Pour brownie batter into the prepared baking pan. Bake in the preheated oven until set, about 35 minutes. Remove from oven and let brownies cool completely, about 30 minutes. Combine 1/2 cup softened butter, brown sugar, and 1/2 cup white sugar in a bowl. Add 1 cup flour, vanilla extract, and milk. Mix well. Stir in chocolate chips and spread cookie dough on top of the cooled brownies in the pan. Store in the refrigerator.
Time 45m Number Of Ingredients 10 Steps:
Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin. Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free. Remove the pan from the heat. Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly. Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins. Remove and allow to cool for 20-30 mins before cutting into wedges and serving. Serve with cream or ice cream and plenty of fresh fruit.
Time 45m Yield Makes Brownies Number Of Ingredients 0 Steps:
Preheat oven to 165 degrees celsius and lightly grease a 20cm by 30cm baking tin with butter Beat sugar and butter till smooth and stir cocoa powder in and vanilla extract till well combined Beat in eggs one at a time till smooth and glossy Sift in flour and baking powder and fold into the mixture and stir in filling bake for around 20 mins or until the top is firm and a scewer comes out cleanly in the middle, dont worry if it seems a little soft in the middle as it will firm up once cooled Leave it to cool the cut into equal squares, you can sprinkle with sifted incing sugar too if you like Enjoy :)
Time 3h Yield Makes 16 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add chocolate chips. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Time 1h10m Yield 24 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside. In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs. Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don’t worry if there are gaps; the batter will spread. Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.
More about “chocolate chip brownie cake recipes”
Yield 10 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Prepare brownie mix according to package directions for chewy brownies and spread batter in prepared pan. Bake for 30-35 minutes or until set. In a large mixing bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk, eggs and vanilla. Fold in chocolate chips and pour into prepared pan. Reduce oven temperature to 300 degrees F. Bake for 50 minutes or until the center of the cheesecake is set and the edges are golden brown. Let cool completely and store leftovers in the refrigerator.
