MOIST FUDGY COCOA BROWNIES
Rich brownies! A combination of several recipes I have tried over the years. I love moist, gooey brownies and these are them! I like them topped with my Fluffy Butter Cocoa Frosting. Decadent!
Provided by Lana9831
Categories Bar Cookie
Time 35m
Yield 24-30 serving(s)
Number Of Ingredients 9
Steps:
- Set oven on 350.
- Coat 11 1/2 x 7 1/2 glass pan with margarine or butter (or slightly larger for thinner brownies*might have to adjust cooking time*).
- In a saucepan or glass bowl melt margarine.
- Mix in by hand eggs and vanilla, then flour, salt, cocoa and sugar till moistened.
- With mixer on low/med beat just till mixed.
- Don't overbeat.
- Fold in nuts and/or chocolate chips if desired.
- Pour into prepared pan and level with spatula or spoon.
- Bake 25-30 minutes, or test with toothpick.
- I like mine gooey in the middle.
- Cool and frost if desired.
- (Try my Fluffy Butter Cocoa Frosting) Cut into desired servings.
MOIST FUDGY BROWNIES
These brownies taste so good. I use them to satisfy my chocolate cravings.-LaVerne Yeager, St. Thomas, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour and mix well. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Sprinkle with confectioners' sugar. ,
Nutrition Facts :
BROWNIES--FUDGY, RICH AND MOIST
This is the only way I make brownies. You can tell by the title how I like them. I've done so much experimenting, and had so many disappointing results with other recipes that didn't deliver what they promised. This is a very simple method, from Baker's Chocolate, but I've made a few changes. If you like your brownies the way I do, you will not be disappointed. Very quick and easy to make, and hey, you only use one bowl! How great is that?
Provided by ciao4293
Categories Bar Cookie
Time 53m
Yield 1 11x7 pan
Number Of Ingredients 8
Steps:
- Heat oven to 325°, grease an 11x 7 pan.
- Melt the chocolate with the butter in a large microwave safe bowl on high for 2 minutes or until the butter is melted and then stir until all the chocolate is melted.
- Then add 2-3 tsp of instant coffee to it, and stir well.
- Add the sugar, stir, then the eggs& vanilla, stirring again.
- Add flour, then the nuts, if you're using them, stir until blended.
- Pour into prepared pan.
- Bake at 325°, for about 38-40 minutes.
- DO NOT OVERBAKE!
- The edges of the brownies should be pulling away from the side of the pan, but that's it.
- Just take them out of the oven.
- Don't bother too much with a tester, because you don't want it to come out clean, it should come out all messy and fudgy.
- But don't worry, they are cooked after this amount of time!
- Let them cool, and you will have rich, chocolatey, fudgy brownies that stay that way, and don't dry out.
- But I doubt they'll last that long, anyway.
Nutrition Facts : Calories 4859.9, Fat 285.4, SaturatedFat 139.3, Cholesterol 1000.5, Sodium 2139.2, Carbohydrate 567.9, Fiber 35, Sugar 409.2, Protein 72.3
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.
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 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.
MAKEOVER MOIST FUDGY BROWNIES
These makeover brownies are still rich and moist and full of the chocolaty goodness of the original recipe. The changes cut the calories by more than a quarter, fat by nearly half and saturated fat and cholesterol by about 60%.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a microwave, melt chocolate chips and butter; stir until smooth. In a large bowl, combine the eggs, sugars, baby food, oil, vanilla and chocolate mixture. Combine the flour, cocoa, baking soda and salt. Add to the chocolate mixture; mix well. Stir in nuts. , Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. ,
Nutrition Facts : Calories 221 calories, Fat 11g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 86mg sodium, Carbohydrate 31g carbohydrate, Fiber 2g fiber), Protein 3g protein.
BEST FUDGY BROWNIES
I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
MOIST FUDGY BROWNIES
I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! THe recipes are great & they make just enough for one or two to enjoy. That way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!
Provided by Kennybabe
Categories Bar Cookie
Time 45m
Yield 3 brownies, 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly grease a 5 x 3-inch loaf pan. Line the bottom of pan with a strip of tin foil to fit down the length & up the short sides with enough extra length to extend over the edges by 1 1/2". Lightly grease foil and set pan aside.
- Place butter & chocolate in a medium microwaveable bowl. Microwave on medium power until chocolate is soft & butter is melted, about 1 minute. Stir until chocolate is smooth. Add sugar & whisk well.
- Then add egg white & vanilla. Whisk until blended.
- Add the flour and salt. Whisk well. Fold in pecans.
- Spread batter evenly into prepared pan.
- Bake until toothpick inserted in centre comes out with moist crumbs, 28-30 minutes; the top will be dry and starting to shrink from edges of pan. Do not overcook.
- Remove from oven and place on wire rack. Let brownie cool completely in the pan. Use edges of foil to lift the brownies out of the pan.
Nutrition Facts : Calories 223.4, Fat 9.6, SaturatedFat 6, Cholesterol 15.3, Sodium 114.2, Carbohydrate 34.3, Fiber 1.4, Sugar 25.3, Protein 2.9
EASY FUDGY BROWNIES
This is a great recipe for moist and delicious fudgy brownies.
Provided by The PianoChef
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 10.2 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 6.1 g, Sodium 83.6 mg, Sugar 24.4 g
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
EASY FUDGY BROWNIES
In Susanville, California, Evie, Gloistein can stir up these moist and chocolaty brownies in a snap. "They're oh-so-easy to make and oh-so-scrumptious to eat," she assures.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 32 brownies.
Number Of Ingredients 9
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. Stir in pecans if desired. , Spread into two greased 8-in. square baking pans. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.
Nutrition Facts :
SCRUMPTIOUS FROSTED FUDGY BROWNIES
MMMMMMM, I can never eat just one of these melt-in-your-mouth brownies, they are so rich and chocolaty.
Provided by Celeste
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
- Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
- To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
- Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 35.8 g, Cholesterol 62.1 mg, Fat 22.9 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 78.1 mg, Sugar 27 g
SUPER-FUDGY BROWNIES
If your idea of the perfect brownie is dense, fudgy, and loaded with chocolate, then this is the recipe for you!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
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 heatproof 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). 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.
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.
FUDGY BROWNIES
Steps:
- Get prepared
- Arrange the oven racks so one is in the center position. Preheat the oven to 400°F.
- Spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper 8 inches wide and 15 to 16 inches long. Lay the paper in the pan so it travels up and over two of the sides. Spray the paper with nonstick cooking spray.
- Make the batter
- Pour 1 to 2 inches of water into the bottom of a small saucepan and choose a bowl that fits over the saucepan to make a double boiler. Make sure the water is not touching the bottom of the bowl; if it is, pour some water out. Bring the water to a boil over high heat, then reduce the heat to medium-low to maintain a gentle simmer.
- Unless you are using chocolate chips, roughly chop the chocolate. Put the butter and chocolate into the bowl of the double boiler and melt them, using a heat-proof rubber spatula to stir and scrape down the sides of the bowl so the chocolate doesn't burn.
- Remove the bowl from the double boiler and wipe the bottom of the bowl so no water drips. Add the sugar, vanilla, and salt and whisk them in. Add the eggs one at a time and whisk until the batter is shiny and smooth, 1 to 2 minutes. Add the flour and stir with a rubber spatula until no flour is visible.
- Bake the brownies
- Using a rubber spatula, transfer the batter to the prepared pan. Use the spatula to smooth out the top of the batter.
- Place the brownies on the center rack of the oven and bake for 20 minutes, rotating the pan from front to back halfway through the baking. Remove the brownies from the oven and cool on a cooling rack. The tops will appear dry, but the insides will remain fudgy if you poke the center with a toothpick or cake tester. Holding the sides of the parchment paper, lift the brownies out of the pan and place them on a cutting board. Using a large knife, cut the brownies into 16 equal pieces.
- Store the brownies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
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 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.
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