SLOW COOKER GOOEY BROWNIE CAKE
This easy-to-make cake has the best parts of a soft, warm brownie: gooey on the inside and slightly crisp around the edges. It takes almost no time to prep and gives you the excuse to use your slow cooker for something sweet.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Line the insert of a 4- or 6-quart slow cooker with a large piece of foil, then generously butter the foil.
- Whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl. Fold in the chocolate chunks. Scrape the batter out into the prepared insert in an even layer. Cover and cook on low for 3 hours; the cake should be set around the edges and gooey in the center.
- Serve the cake warm, scooped into a bowl and topped with ice cream.
CLASSIC GOOEY BROWNIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h40m
Yield 16 servings
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
- Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
- Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
- For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
- Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.
GOOEY BLONDIES
Steps:
- Preheat the oven to 350 degrees. Lightly grease and flour a 9 by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside.
- Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla.
- Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean.
- Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh.
OOEY GOOEY BROWNIES
These brownies are the perfect blend of fudge and cake to make a wonderful brownie.. mmm yum this recipe is still being tweaked as we can't seem to get consistent results. If you make this please let me know how it turned out and what if anything you did differently.
Provided by Cuistot
Categories Bar Cookie
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F butter 9x13 pan.
- In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and.
- beat in the eggs one at a time mixing well after each addition.
- Stir in the vanilla.
- Sift the flour, cocoa and salt together.
- Add the flour mixture to the butter mixture, mixing until combined.
- Stir in the walnuts.
- Spread the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Do not overbake!
Nutrition Facts : Calories 331.7, Fat 17.6, SaturatedFat 10.6, Cholesterol 99.4, Sodium 152.2, Carbohydrate 43.4, Fiber 2.2, Sugar 33.6, Protein 4
BEST GOOEY BROWNIE RECIPE EVER
This recipe is uber delicious and it is so simple, your 3 year old could make it (granted you measure everything out first).
Provided by akashayy
Categories Dessert
Time 35m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
- Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie).
- In a large bowl; combine the flour, cocoa powder, salt, and baking soda.
- In another large bowl; combine the sugar, melted butter, and vanilla extract.
- Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended.
- Gradually add in the flour mixture to the egg/sugar mixture.
- Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the pan.).
- Mix the chocolate chips into the batter.
- Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean.
- (ALSO, THE BATTER IS GOING TO RISE. PLEASE, DO NOT BE ALARMED! ONCE IT SINKS, WHICH TAKES ALL OF 10 MINUTES, I CAN ASSURE YOU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
OOEY-GOOEY MARSHMALLOW BROWNIES
Make and share this Ooey-Gooey Marshmallow Brownies recipe from Food.com.
Provided by Manalee
Categories Dessert
Time 45m
Yield 12-16 Brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease 8x8 pan.
- Melt unsweetened chopped chocolate, chocolate chips, and butter in a saucepan on very low heat. Stir together and cool slightly.
- Beat together eggs, sugar, and vanilla in a large bowl.
- Beat in chocolate mixture.
- Mix flour, salt, and baking powder in a separate bowl.
- Stir into chocolate mixture until just blended. Stir in mini-marshmallows.
- Spread batter evenly in pan. Bake for 30 minutes.
- Transfer pan to wire rack and cool completely before cutting the brownies into squares.
Nutrition Facts : Calories 234.8, Fat 13.1, SaturatedFat 7.9, Cholesterol 51.3, Sodium 82, Carbohydrate 30.1, Fiber 1.3, Sugar 23, Protein 2.6
GOOEY BROWNIES
Make our rich, gooey brownies with the kids for an easy dessert or baking project. These fudgy chocolate squares are delicious with ice cream
Provided by Good Food team
Categories Treat
Time 45m
Yield Makes 16-20
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20cm square brownie tin with baking parchment. Beat the butter and sugar together with an electric whisk, then add the eggs one by one.
- Sift in the flour, cocoa powder and baking powder, and add the milk. Mix everything together, then stir in the chocolate chips. Spoon into the tin and level the top. Bake for 30 mins, or until the top is set, then cool completely.
- Meanwhile, make the topping, melt the milk chocolate, cool a little, then mix it with the soft cheese until fully combined and silky.
- Spread the topping over the cooled brownies and cut into small squares - these are very rich.
Nutrition Facts : Calories 164 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.16 milligram of sodium
OOEY GOOEY PEANUT BUTTER AND FUDGE BROWNIES
Cut this recipe out of a magazine sometime back. I have not tried this recipe but am posting it at the request of a Zaar member.
Provided by Caryn
Categories Bar Cookie
Time 55m
Yield 2 dozen brownies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease the bottom of a 13 x 9 x 2-inch baking pan.
- BATTER: In bowl, beat together oil, water, and eggs.
- Stir in brownie mix until ingredients are moist.
- Spread batter into prepared pan.
- FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
- Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
- Bake for 40 minutes.
- DO NOT OVERBAKE!
- FROSTING: In medium bowl, cream together frosting and peanut butter.
- Spread frosting over brownies immediately after baking or after completely cooling.
OOEY GOOEY CHOCOLATE CARAMEL BROWNIES
These are the greatest brownies ever. Once you taste them you will never go back. I've tweaked this recipe from Canadian Living's Best Muffins & More cookbook, and now it's at the point where my family and friends have declared me the Goddess of Brownies. One friend even told me these brownies were better than sex. Seriously, they're that good.
Provided by Nieraa
Categories Bar Cookie
Time 50m
Yield 16-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F (200C).
- Take two saucepans of roughly equal size. Fill the smaller one about halfway with water. Put the other one on top. Put them on a burner and turn it to just below boiling. You could also use a double boiler.
- Melt butter and chocolate together in the saucepan, and remove saucepans from heat. Dump out the water from the bottom one and dry it out.
- Stir the granulated sugar into the chocolate mixture until it's mixed nicely. Slowly add the eggs and the vanilla. Next, stir in the flour and salt.
- Pour the mixture into a greased 9x13 inch cake pan and bake for 12 minutes. (The batter won't be cooked through).
- Meanwhile, in the bottom saucepan, boil the cream, brown sugar, and butter for 3 minutes.
- Drizzle the brownies with the sugar mixture. Do this slowly or it'll go through the surface of the brownie.
- Bake the brownies for another 8-10 minutes. They should be golden, not browned.
- Sprinkle the brownies with the mini chocolate chips (if using,) give them a moment to melt, and then swirl them with the knife.
- Enjoy!
Nutrition Facts : Calories 388.9, Fat 23.1, SaturatedFat 14.2, Cholesterol 101.5, Sodium 224.9, Carbohydrate 45.4, Fiber 1.4, Sugar 35.6, Protein 3.8
OOEY-GOOEY FUDGY BROWNIES
These brownies are too gooey, fudgy, and rich to resist! Top with sifted confectioners' sugar.
Provided by leroybrennan
Categories Desserts Cookies Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
- Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
- Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
- Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 39.7 g, Cholesterol 56.5 mg, Fat 13.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 71.2 mg, Sugar 33.6 g
EASY GOOEY BROWNIES
Know the secret to gooey brownies? Don't overcook them, and dot through caramel or chocolates filled with liquid caramel or ganache to help add moisture
Provided by Katie Hiscock
Categories Dessert
Time 50m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
- Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
- Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 196 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
OOEY-GOOEY PEANUT BUTTER-CHOCOLATE BROWNIES
These are positively addictive, yet can be eaten without much guilt! Source: Cooking Light (NUTRITION PER SERVING: CALORIES 176(25% from fat); FAT 5g (sat 2.1g,mono 1.6g,poly 1.1g); PROTEIN 2.6g; CHOLESTEROL 6mg; CALCIUM 30mg; SODIUM 212mg; FIBER 0.8g; IRON 0.8mg; CARBOHYDRATE 29.9g)
Provided by hannahactually
Categories Bar Cookie
Time 55m
Yield 2 dozen brownies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
- Coat bottom of a 13 x 9-inch baking pan with cooking spray.
- Press two-thirds of batter into prepared pan using floured hands.
- Pat evenly (layer will be thin).
- Bake at 350° for 10 minutes.
- Combine 1/2 cup condensed milk and marshmallow creme in a bowl.
- Stir in morsels.
- Spread marshmallow mixture evenly over brownie layer.
- Carefully drop remaining batter by spoonfuls over marshmallow mixture.
- Bake at 350° for 30 minutes.
- Cool completely in pan on a wire rack.
GOOEY CHOCOLATE BROWNIES
This recipe creates the finest, most irresistible treats sure to score you brownie points.
Provided by kierawilliams
Time 50m
Yield Makes 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees/gas 4. In a small saucepan, half-fill it with boiling water and place on the hob under medium heat. Place the unsalted butter and the chocolate (broken into small pieces) into a bowl and put this on top of the saucepan to allow it to melt. Continue to stir with a table knife. Once melted, take the bowl off of the saucepan to let it cool down.
- In a large bowl, whisk the eggs and the sugar together until a much bigger frothy mixuture appears, which usually takes about 2-3 minutes. Pour the bowl with the melted contents into this larger bowl and mix using a wooden spoon.
- In the same bowl, sieve in the plain flour and cocoa powder. Slowly fold these in to create a thick, chocolatey brown mixture. Add a tablespoon of golden syrup to enhance the richness of the flavour.
- Pour the mixture into a 7/8inch square cake tin, and place in the oven for 25 minutes, or until the crust on top is easily breakable and the contents inside are soft but not runny. Allow to cool, then serve and enjoy!
OOEY-GOOEY BROWNIES
Fudgy brownies are topped with a rich chocolate frosting to satisfy any chocolate lover's dream. Low-cal, whose says we can't have our chocolate...(recipe source: Weight Watchers)
Provided by Vseward Chef-V
Categories Dessert
Time 38m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine Brownie Mix and yogurt, stir until it has a glossy finish. Stir in walnuts.
- Spread batter into a foil lined 8 in square baking pan. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
- Place butter, vanilla, and milk in a medium bowl; beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until preading consistency. Gradually add melted chocolate, beating until smooth. Spread frosting evenly over brownies.
- Remove brownies from pan by lifting foil. Remove foil; cut into 16 squares.
Nutrition Facts : Calories 95.2, Fat 5.5, SaturatedFat 2.7, Cholesterol 5.3, Sodium 25.6, Carbohydrate 11.7, Fiber 0.4, Sugar 10.9, Protein 0.9
SKINNY GOOEY CHERRY BROWNIES
These brownies are so easy to put together and tastes so rich and gooey but with less fat and calories. Enjoy every bite!
Provided by skinnysweetsdaily
Categories Bar Cookie
Time 32m
Yield 1 Brownie, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees, spray an 8 inch non-stick square pan with cooking spray and set aside.
- In a large mixing bowl, combine the flours, cocoa and mix well with a wire whisk to break up any clumps.
- Add all the other ingredients and mix well until all is combined and with a rubber spatula, dig deep to the bottom of the bowl to make sure all the dry ingredients are well incorporated.
- Pour batter into prepared pan and bake for about 22-28 minutes. Do not over bake. Test with a wooden skewer or toothpick. Should come out with moist crumbs.
- Let cool on a wire rack and then cut when cooled but still a little warm and enjoy! Makes 16 brownies.
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- In a large bowl with a mixer at medium speed, beat margarine and sugar until fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into prepared pan.
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- Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.
- In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.
- Bake the brownies in the center of the oven for 40 minutes, until the tops are glossy and cracked in spots and a toothpick inserted just off center comes out with a few crumbs attached. Let cool completely in the pan, at least 4 hours. Run a knife around the edge of the pan and lift out the brownies using the overhanging parchment paper. Cut the brownies into squares and serve.
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- Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
- Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
THICK AND GOOEY BROWNIES - REAL FOOD WITH JESSICA
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- In a small sauce pan over medium heat, melt butter. Once melted, add sugar and stir for 1-2 minutes. Sift in the cocoa powder, stir and let in cool for about 5 minutes.
- Pour into a large bowl and add eggs one at a time, mixing well. Add in the vanilla and coffee. Add in the flour, cornstarch, and salt and mix until no flour packets remain.
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- Sift together the flour, cocoa powder, sugar ,and salt. Cut in the shortening using a pastry knife, or rub the shortening into the flour with your fingertips until you have a mixture that resembles coarse cornmeal.
- Roll the dough on a lightly floured surface into a 13-inch circle. Run a large spatula or dough scraper under the dough as you roll to ensure your crust is not sticking to your rolling surface. Add additional flour as necessary.
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