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
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
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.
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 CHOCOLATE BROWNIES
This decadent fudgy chocolate brownies recipe is from "Martha Stewart's Baking Handbook." It makes for a delicious dessert or afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
- Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
- Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
- Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.
FUDGY DOUBLE-CHOCOLATE BROWNIES
Provided by Sam Worley
Categories Chocolate Dessert Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 15-18 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Grease a 13x9" baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
- Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
- Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
- Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
- Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50-55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15-18 pieces.
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
FUDGY CHOCOLATE CHUNK BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 large brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
- Sift the flour, cocoa powder and salt into a medium bowl; set aside.
- Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
- Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.
CHOCOLATE FUDGE BROWNIES
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 410 calories, Fat 28g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 186mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
FUDGY CHOCOLATE BROWNIES
Categories Chocolate Nut Dessert Bake Christmas Walnut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Grease 9-inch square baking pan. Stir butter and chocolate in heavy medium saucepan over medium heat until melted. Whisk eggs and sugar in bowl. Add warm chocolate mixture and vanilla; whisk to blend. Whisk in flour. Add nuts. Pour into prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool in pan on rack. Cut into squares. (Can be made 1 week ahead. Store chilled in airtight container. Serve at room temperature.)
CHEWY AND FUDGY BROWNIES MADE WITH MILK CHOCOLATE
Milk chocolate variation of my chewy and fudgy brownies that I developed to use-up some extra milk chocolate that I had around after x-mas.... A bit lighter than the other, good compromise taste for those that aren't instense chocoholics. Lots of options!
Provided by Steve_G
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees f.
- Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes.
- While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter.
- Melt Butter with chocolate in the microwave, about 2 mins at 50% power.
- Stir and continue to microwave at 50% power as required, stirring every 60 seconds.
- This can also be done over a double boiler.
- Allow chocolate mixture and roasted nuts to cool.
- Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease.
- Leave enough overhang on the lining to lift the brownies out of the pan when done.
- In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients.
- Shake to combine.
- This can be done in a bowl if you prefer.
- Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly.
- Add dry ingredients in three batches, fully incorporating each addition as you go.
- Spread mixture into prepared pan with an angled spatula or a large spoon.
- Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist.
- Cooking time varies all over the place depending on type of pan and your oven.
- I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy.
- Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies!
- You can rotate the pan halfway through the cooking process to even things out if desired.
- Cool in the pan on a rack.
- Remove from pan by lifting liner, place on a cutting board and cut into squares.
FUDGY CHOCOLATE BROWNIES
The yummiest brownies ever.
Provided by Love Baking
Time 1h20m
Yield Makes 15
Number Of Ingredients 21
Steps:
- First, whisk your flour, sugar, cocoa powder and salt together in a big mixing bowl.
- Next, slowly add your milk and eggs in, don't over mix, you know it's ready when it is all combined.
- Then, mix your butter, melted chocolate and vanilla extract in a separate bowl. Then add it to your other mixture.
- Measure out some wax paper on your baking tray and bake at 200 degrees F. Bake for about 50 to 55 minutes.
- Carefully take your brownies out of the oven and set them aside to cool. Now make your chocolate sauce.
- In a mixing bowl, add your sour cream and melted chocolate. Make sure your melted chocolate is at room temperature other wise when you add it to your sour cream, it will split.
- Once combined, add your chocolate chips and whisk them in.
- Cut your brownies into neat squares, then, One by one, dip each of your brownies in your chocolate sauce and put them neatly on to a plate.
- Enjoy your mouth-watering brownies!
CHOCOLATE FUDGE BROWNIES
A fantastic lunch box filler, if you can hide them for long enough! They go very very quickly!
Provided by lpike86
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Melt the chocolate and butter together in a sauce pan over a low heat
- Turn off the heat and gradually stir in the sugar and eggs
- Add the self raising flour and cocoa powder
- Pour the mix into greased 30cm x 35cm square tin
- Bake for 15 minutes at 180C, the middle should be soft. Let the brownies cool in the tin.
ULTIMATE FUDGY BROWNIES
Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter and you've got some seriously irresistible treats. -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.
Nutrition Facts : Calories 344 calories, Fat 18g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
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FUDGY CHOCOLATE BROWNIES RECIPE - GRACE PARISI | FOOD
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- Preheat the oven to 350°. Butter a 9-inch square baking pan with 1/2 teaspoon of the butter. Sift together the flour, cocoa, baking powder and salt.
- Using an electric mixer, beat the sugar and the remaining butter. Add the egg and vanilla and beat until fluffy. Beat in the chocolate, then the applesauce. Beat in the dry ingredients on low speed until combined. Spread the batter in the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into squares.
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