THE BEST EVER FUDGE BROWNIES
These brownies are so rich and fudgy and so simple to make. I got the recipe from a recipe group, and have never bought a mix again!
Provided by Tracy Graves
Categories Bar Cookie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter or margarine on low heat.
- Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
- Add in flour, cocoa, baking powder and salt.
- Stir in chips and nuts if desired.
- Bake at 350 for approx 25-30 minutes, depending on your oven.
- Do not over-bake.
FUDGY BROWNIES I
A chewy, fudgy, brownie that is easy to make. This is great because it uses things that you may already have on hand.
Provided by Trish
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 23.5 g, Cholesterol 15.5 mg, Fat 7 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 57 mg, Sugar 16.8 g
FUDGY BROWNIES
Melt semisweet and unsweetened chocolate to make these brownies rich with cocoa flavor.
Provided by Food Network Kitchen
Time 2h30m
Yield 12-16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil, leaving about a 2-inch overhang of foil on at least 2 sides, and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt together in a medium bowl and set aside. Bring 1-inch of water to a simmer in medium saucepan over medium heat. Put both the semisweet and unsweetened chocolates and butter in a medium heatproof bowl that sits comfortably over the saucepan without touching the water. Stir occasionally until the chocolate melts and the mixture is smooth. Remove from the heat.
- Whisk the sugar, vanilla and eggs together in a large bowl. Add the chocolate mixture and stir until blended and then stir in the flour mixture until just combined. Spread in the prepared baking dish.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs, 25 to 30 minutes. Cool the brownies completely in the pan on a wire rack. Lift the brownies out of the pan using the foil and cut into squares.
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
BROWNIE FUDGE COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, eggs, butter, chocolate, vanilla extract, plain flour, baking powder, salt, dark chocolate chip, white chocolate chip
Provided by Ellie Holland
Categories Desserts
Yield 10 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
- In a large bowl, whisk together the brown sugar and eggs.
- Next, whisk in the butter, chocolate, and vanilla extract.
- Fold in the flour, baking powder, and salt.
- Finally mix in the chocolate chips.
- Chill in the fridge for 30 minutes, until slightly set.
- Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
- Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 49 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 35 grams
FUDGY BROWNIE COOKIES
Bake this mouthwatering treat of brownie cookies using semisweet chocolate chips - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray cookie sheets with cooking spray.
- In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in brown sugar. Cool slightly, stirring occasionally. Stir in eggs and vanilla. Stir in flour, cocoa and salt. Stir in remaining 1 cup chocolate chips. Onto cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
- Bake 10 minutes or until almost set. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 83, Carbohydrate 11 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 47 mg
FUDGY FROSTED BROWNIE COOKIES
Love deep, dark fudgy chocolate? Whip up a batch of cookies in no time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 22 g, TransFat 0 g
FUDGY BROWNIES
From Fry's Cocoa Powder comes one of the best brownie recipes I've ever had. They are so soft and chewy it's hard to stop at just one!
Provided by Sam 3
Categories Dessert
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Stir together flour, baking podwer and salt in a small bowl.
- Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
- Bake for 30-35 minutes at 350°F Cool.
FUDGY BROWNIE COOKIES RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, unsalted butter, vegetable shortening, all purpose flour, dutch processed cocoa powder, baking powder, fine sea salt, instant espresso powder, granulated sugar, dark brown sugar, whole eggs, vanilla extract, semisweet chocolate chip
Provided by Taylor Kocher
Categories Desserts
Yield 14 servings
Number Of Ingredients 13
Steps:
- Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.
- In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. The mixture will look frothy and lighter in color.
- Add the vanilla, followed by the mixture of melted chocolate, butter, and shortening in a slow and steady stream on low speed until fully combined.
- Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don't over-mix. Finally, mix in the mini chocolate chips.
- Cover and chill the cookie dough for 1 hour in the fridge.
- Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set.
- Remove from the oven and let cool for at least 10 minutes before serving.
Nutrition Facts : Calories 324 calories, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, Sugar 23 grams
FUDGY BROWNIES II
These brownies are very fudgy and soft. They'll be gone before you know it!
Provided by DA_BEST_COOK
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan.
- In a small saucepan over medium heat, melt butter. Remove from heat and stir in the chocolate until smooth and well blended. Mix in the sugar and eggs then stir in the flour until just blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into squares.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 35.8 g, Cholesterol 51.3 mg, Fat 13.5 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 68.6 mg, Sugar 25.2 g
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5/5 (7)Calories 137 per servingCategory Desserts
- Add the butter and dark chocolate to a microwave safe bowl. Microwave for 1 minute and stir to combine. Keep aside and allow it to cool.
- In a mixing bowl, combine brown sugar, sugar and eggs. Using a hand blender, whisk together for about 3-4 minutes or until the mix is pale and the sugar is almost dissolved. The mixture should have a ribbon like consistency.
- Sieve in the flour, cocoa powder, salt and baking powder. Use the hand blender to whisk for 2-3 minutes or until the mixture is well blended.
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- Whisk the flour together with the cocoa powder, baking powder and salt; set aside. Place chocolate and butter in a heatproof bowl and microwave on high at 30 second intervals, stirring in between intervals, until melted and smooth. Cool slightly.
- Meanwhile, in the bowl of an electric stand mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, eggs, espresso powder (if using) and vanilla. Beat on medium-high speed, for 5 minutes or until pale and creamy. Reduce the speed to low, slowly pour in the chocolate mixture and stir just until combined. Add the dry mixture and stir just until moistened. Cover and chill for 1 hour or until firm.
- Preheat the oven to 350F degrees. Line two large baking trays with parchment paper. Scoop the dough into rounded tablespoon mounds and drop them onto the trays, about 2 inches apart.
- Bake for 8 to 10 minutes or until the cookies have set around the edges but are still slightly wet in the centre. Cool on the tray for 5 minutes, then carefully transfer them to a wire rack to cool completely. The tops will continue to crackle as they cool. Store at room temperature in an airtight container for up to 5 days.
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- Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
- In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
- Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
- Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
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